Acta Scientiarum Polonorum Technologia Alimentaria

The use of in vivo instrumental analysis and sensory evaluation techniques in the investigation of volatile compounds released from gum matrices is a convenient method for scientists to obtain more decisive results on the properties of chewing gums. In this study, four types of lemon-flavoured chewing gum were prepared, and their flavour permanence was monitored by in vitro and in vivo techniques. For this purpose, both sensory and analytical techniques were conducted using a retronasal aroma-trapping device and DHA-GC/MS. Cis-citral and trans-citral were chosen as the flavour compounds to be monitored. An accelerated shelf-life test was also performed. Although the presence of cis-citral and trans-citral in the breath was most intense 5 minutes after chewing the gum, it could still be detected even 45 minutes later. The lemon flavouring was also perceived by the assessors in the 45th minute. The lemon taste was found to persist in the formulations for 12 months.