Effects of residual toothpaste flavor on flavor profiles of common foods and beverages

摘要

Because toothpaste and other menthol/surfactant-containing products have residual effects, researchers should ensure that enough time has elapsed between use of toothpaste and evaluation of food products. In this study, orange juice, coffee, sausage and processed cheese were profiled under controlled conditions and at 4, 12, 30 and 60 min after panelists brushed with a strongly mentholated toothpaste. Residual effects of the toothpaste at 4 unit reduced several aromatic attributes, but did not affect most fundamental taste or texture attributes. A mint aromatic was observed in some food products after toothpaste use, even after 12 unit. Chemesthetic attributes were diminished when a product was presented within 12 min of brushing. Results suggested that the amount of time needed between brushing and tasting depended on the food product. Orange juice, an acidic beverage, required at least all hour's delay; fatty, solid foods could be tasted almost immediately after toothbrushing if provided a warm-up sample first.