How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing…

Abstract

Sugar-free chewing gums (SFG) rely on added flavourings and sweeteners to compensate for the absence of sucrose. However, the interplay between aroma concentration, sweetener release, and flavour perception remains poorly understood. This study investigated how these factors shape in vivo aroma release and flavour perception during SFG consumption. SFGs were prepared with five concentrations (0.2–1.0%) of a tutti-frutti aroma mixture and in-vivo volatile release was monitored by nose-space analysis, while a trained panel assessed aroma and sweetness perception using discrete Time-Intensity. Higher aroma concentrations significantly increased both in-nose release and aroma perception but did not alter sweetness perception. Aroma perception peaked during the first 2 min of chewing and then declined faster than instrumental release. The release of five sweeteners was quantified in vitro using a chewing simulator and ultra-high-performance liquid chromatography. Xylitol showed the highest relative release, sorbitol the greatest absolute amount and aspartame was released most slowly. The results show that aroma concentration enhances volatile release but not sweetness perception, and that sweetener release dynamics only partially explain flavour perception. The combined use of PTR-ToF-MS, sensory analysis, and UHPLC-HRMS provides a comprehensive framework to study flavour dynamics in SFG and can guide formulation strategies for improved consumer experience.

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BibTeX RIS

BibTeX

@article{pedrotti2026sweetener,
  title = {{How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum}},
  author = {M. Pedrotti and S. van de Laar and L. Menghi and L. Cappellin and G. Rinaudo and M. Roverso and S. Bogialli and S. Pettenuzzo and V. Fogliano and F. Biasioli},
  journal = {LWT - Food Science and Technology},
  year = {2026},
  month = oct,
  doi = {10.1016/j.lwt.2026.119083},
  url = {https://hal.science/hal-05790931v1},
  note = {CC BY-NC-ND},
}

RIS

TY  - JOUR
TI  - How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum
AU  - M. Pedrotti
AU  - S. van de Laar
AU  - L. Menghi
AU  - L. Cappellin
AU  - G. Rinaudo
AU  - M. Roverso
AU  - S. Bogialli
AU  - S. Pettenuzzo
AU  - V. Fogliano
AU  - F. Biasioli
PY  - 2026
DA  - 2026/10/10
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2026.119083
UR  - https://hal.science/hal-05790931v1
AB  - Sugar-free chewing gums (SFG) rely on added flavourings and sweeteners to compensate for the absence of sucrose. However, the interplay between aroma concentration, sweetener release, and flavour perception remains poorly understood. This study investigated how these factors shape in vivo aroma release and flavour perception during SFG consumption. SFGs were prepared with five concentrations (0.2–1.0%) of a tutti-frutti aroma mixture and in-vivo volatile release was monitored by nose-space analysis, while a trained panel assessed aroma and sweetness perception using discrete Time-Intensity. Higher aroma concentrations significantly increased both in-nose release and aroma perception but did not alter sweetness perception. Aroma perception peaked during the first 2 min of chewing and then declined faster than instrumental release. The release of five sweeteners was quantified in vitro using a chewing simulator and ultra-high-performance liquid chromatography. Xylitol showed the highest relative release, sorbitol the greatest absolute amount and aspartame was released most slowly. The results show that aroma concentration enhances volatile release but not sweetness perception, and that sweetener release dynamics only partially explain flavour perception. The combined use of PTR-ToF-MS, sensory analysis, and UHPLC-HRMS provides a comprehensive framework to study flavour dynamics in SFG and can guide formulation strategies for improved consumer experience.
SN  - 0023-6438
SN  - 1096-1127
ER  -

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