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Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing Gum
Author(s) -
DUIZER L.M.,
BLOOM K.,
FINDLAY C.J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13175.x
Subject(s) - sweetness , flavor , food science , chewing gum , chemistry
The relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual‐attribute time‐intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavor were evaluated by 10 trained time‐intensity panelists. Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception. The rate of release of sweetness was more important than rate of release of peppermint flavor in affecting duration of attributes.