To date, the majority of research on chewing gum has been conducted using human subjects in conjunction with time-intensity sensory analysis and/or real-time mass spectrometry techniques (proton transfer reaction mass spectrometry [PTR-MS] or atmospheric pressure ionization [API-MS]). The disadvantages of human subjects include their tremendous variability (salivary flow rate, masticatory force, mouth volume, mastication rate, respiration rate, and others), low throughput of samples, and necessary training and compensation. For these reasons, it is desirable to fabricate a chewing device to simulate human mastication. Using this device, formulation and ingredient effects could be elucidated without convolution by inter-individual differences. The trade-off, however, is a lack of end-user perception, a potentially large capital investment, and difficulty replicating the conditions associated with human mastication. In the work presented herein, we have developed such a chewing device to be used as a screening tool for ingredients and formulation effects in chewing gum. The device simplifies the chewing process so a more basic understanding of the release of volatile and non-volatile components from chewing gum can be achieved.
University of Minnesota Ph.D. dissertation. November 2010. Major: Food Science. Advisor:Dr. Gary Reineccius. 1 computer file (PDF); xiv, 164 pages
Krause, Andrea Jean.
Real-time release of volatile and non-volatile components from chewing gum using a mechanical chewing device..
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