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Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums
Chemosensory Perception ( IF 1 ) Pub Date : 2019-11-15 , DOI: 10.1007/s12078-019-09271-x
Claudia Pannitteri , Maria Laura Corollaro , Ivano Caprioli

Introduction

During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is not an evidence-based practice, as no literature proves this. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products.

Methods

Three chewing gums with different cooling intensity were chewed for 3 min by a trained panel and evaluated for overall cooling, nose tingling, mouth burning, minty aroma, and sweetness. After the sample tasting, the following different palate cleansers were proposed: low-salt breadstick, whole milk, milk chocolate, white chocolate, and sunflower oil, compared with the resting time (control). The residual sensations were measured for the next 15 min.

Results

Breadstick and seed oil are the most effective palate cleansers on overall cooling carry-over. White chocolate seems to be effective on mint aroma, but this is likely to be due to its strong flavour, masking other perceptions. Moreover, both white and milk chocolates affect negatively the sweetness perception, by increasing it soon after the consumption, and even impacting on the next sample evaluation.

Conclusions

None of the palate cleansers were able to fully re-establish the oral environment after 15 min. Therefore, further studies on combinations, or on repeated use of the same palate cleanser, are proposed.

Implications

The use of an effective palate cleanser can reduce the time for product testing and increase data precision. Finding a proper palate cleanser for minty products is a strategy to optimise sensory evaluations in confectionery industry.



中文翻译:

几种口感清洁剂对薄荷味口香糖残留效应的功效

介绍

在对薄荷产品进行感官评估时,建议在品尝巧克力之间使用白巧克力作为味觉清洁剂。但是,这不是基于证据的做法,因为没有文献证明这一点。因此,本研究的目的是确定用于薄荷糖果产品感官评估的最佳上颚清洁剂。

方法

由训练有素的专家小组将三种具有不同清凉强度的口香糖咀嚼3分钟,并评估其总体清凉度,鼻子刺痛感,口腔灼热感,薄荷香气和甜度。品尝样品后,提出了以下不同的味觉清洁剂:低盐面包棒,全脂牛奶,牛奶巧克力,白巧克力和葵花籽油,与静止时间相比(对照)。在接下来的15分钟内测量残留的感觉。

结果

面包棒和种子油是整个冷却过程中最有效的上颚清洁剂。白巧克力似乎对薄荷香气有效,但这很可能是由于其浓郁的风味,掩盖了其他感觉。此外,白巧克力和牛奶巧克力都对甜味感产生负面影响,因为食用后不久就会增加甜味感,甚至影响下一次样品评估。

结论

15分钟后,没有任何上颚清洁剂能够完全恢复口腔环境。因此,提出了关于组合或重复使用相同的味觉清洁剂的进一步研究。

含义

使用有效的上颚清洁剂可以减少产品测试时间并提高数据精度。为薄荷产品找到合适的上颚清洁剂是优化糖果行业感官评估的一项策略。

更新日期:2019-11-15
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