Flavor Release and Perception in Hard Candy: Influence of Flavor Compound-Compound Interactions

Amanda L. Schober, Devin G Peterson

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes of binary flavor delivery, (1) L-menthol and 1,8-cineole added as a mixture and (2) L-menthol and 1,8-cineole added separate from one another, were analyzed via breath analysis and sensory time-intensity testing. Single-flavor candy containing only L-menthol or 1,8-cineole was also investigated via breath analysis for comparison. The release rates of both L-menthol and 1,8-cineole in the breath were more rapid and at a higher concentration when the compounds were added to hard candy separate from one another in comparison to their addition as a mixture (conventional protocol). Additionally, the time-intensity study indicated a significantly increased flavor intensity (measured as overall cooling) for hard candy made with separate addition of these flavor compounds. In conclusion, the flavor properties of hard candy can be controlled, at least in part, by flavor compound-compound interactions and may be altered by the method of flavor delivery.

Original languageEnglish (US)
Pages (from-to)2623-2627
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number9
DOIs
StatePublished - May 5 2004

Keywords

  • 1,8-clneole
  • Eucalyptus
  • Flavor compound-compound interactions
  • Flavor release
  • Hard candy
  • L-menthol
  • Perception

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