The Loss of Aspartame during the Storage of Chewing Gum

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


The loss of aspartame was determined in several different model chewing gum systems during storage. The model gum systems were composed of selected chewing gum components (gum base, sweeteners, aspartame and flavor). The flavor included t-2-hexenal, carvone, menthol, benzaldehyde, cinnamic aldehyde and β-ionone in equal proportions. Aspartame was found to be lost the most rapidly from model systems containing flavoring. For example, all aspartame was lost from an flavor/aspartame model system in as little as five days (35°C). Aspartame losses were observed in model systems without flavoring but at much reduced rates.

Original languageEnglish (US)
Pages (from-to)143-151
Number of pages9
JournalACS Symposium Series
StatePublished - Dec 1 1996


Dive into the research topics of 'The Loss of Aspartame during the Storage of Chewing Gum'. Together they form a unique fingerprint.

Cite this