TY - JOUR
T1 - The Loss of Aspartame during the Storage of Chewing Gum
AU - Schirle-Keller, J. P.
AU - Reineccius, G. A.
AU - Hatchwell, L. C.
PY - 1996/12/1
Y1 - 1996/12/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=1542577717&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=1542577717&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:1542577717
SN - 0097-6156
VL - 633
SP - 143
EP - 151
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -