Flavour delivery in chewing gum matrix and its application in developing a novel flavour impairment training (FIT) system
Publication Date
December 31, 2026
Creator
Feng, Jing
Abstract
This project aimed to understand the flavour delivery in chewing gum matrix, investigate the influence of encapsulation and trigeminal stimulant on flavour delivery, and explore the feasibility of a novel multi-modal flavour training using distinctive flavoured chewing gum as the training tool, for individuals with impaired flavour perception.
To understand the flavour release and perception in chewing gum matrix, the combination of instrumental analysis atmospheric pressure chemical ionisation–mass spectrometry (APCI-MS), liquid chromatography-mass spectrometry (LC-MS) and sensory evaluation of discrete time intensity (DTI) and temporal check-all-that-apply (TCATA) was used. The key finding was that flavour perception reduced gradually after 90 s, whereas the dynamic release of flavourings and sweetener remained stable over the chewing period. The encapsulation on sweetener was found to significantly influence the sweetener release in vitro, whereas no significant difference in in vivo release was observed. By adding trigeminal stimulant capsaicin to lemon-flavoured sugar-free chewing gum, the flavouring release in nose was significantly increased. TCATA elicited four sensory attributes of sweetness, aroma, burning and chilli flavour that significantly differentiated chewing gum without and with capsaicin. DTI results illustrated no significant difference in perceived flavour intensity without or with capsaicin. By adding capsaicin and menthol, the retro-nasal volatile release of five aroma compounds (ethyl butanoate, ethyl propanoate, 3-methylbutyl ethanoate, limonene and citral) in fruity-flavoured sugar-free chewing gum were all increased, particularly the significant increase on ethyl propanoate, limonene and citral by adding menthol. The average perceived intensity of fruitiness and sweetness were significantly increased by adding menthol. Capsaicin slightly increased aroma compounds release and perception, but no significant increase was observed.
Based on the result form previous three studies, four fruity-flavoured sugar-free chewing gum with warming/cooling stimulants were developed as the training kit for a novel multi-modal flavour impairment training (FIT) system. A feasibility study involving system design, 12-week training protocol (proposed based on olfactory training), and smell and taste evaluation was conducted. There were over 90% of participants considered this study feasible. The training completion rates of FIT training and olfactory training were 50% and 67% respectively. Preliminary result showed that three out of the six participants in the FIT group reported noticeable improvement in smell and three in taste perception after training.
This project proved that combining analytical (APCI-MS) and sensory methods (TCATA and DTI) effectively investigate temporal flavour release and perception during sugar-free chewing gum mastication, highlighting the increase in flavour release and perception by adding menthol and capsaicin. This project demonstrated the feasibility of the FIT training programme, and the feasibility of the study design to test a multimodal, at-home training interventions for individuals with flavour impairment.
Item Type
ethesis
Thesis Type
PhD
Supervisors
University of Nottingham
University of Nottingham
Gray, Gary
TasteTech Ltd.
University of Nottingham
Subjects (LC)
Associated Schools / Departments
UoN Repository URI
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PhD Thesis.pdf
Size
2.88 MB
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