Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums
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Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums Claudia Pannitteri 1 & Maria Laura Corollaro 1
&
Ivano Caprioli 1
Received: 5 November 2018 / Accepted: 12 September 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract 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. Keywords Palate cleanser . Minty chewing gum . Discrete time intensity . Time intensity . Overall cooling carry-over
Introduction When foods are eaten, many changes take place due to hydration or dilution with saliva, which affect the release of volatiles sensed in the nose/retronasal cavity (Foster et al. 2011; Ployon et al. 2017; Piccone et al. 2011). This is due to kinetic and thermodynamic phenomena that govern the release of volatile compounds from food matrices (Voilley and Souchon 2006; de Roos 1994). Several measurement methods, such as time intensity (TI) or temporal dominance of sensations (TDS), were developed to record perceived intensity changes along time, in the study of dynamic foods which have stimuli changing over time (Lee and Pangborn 1986; Cliff and Heymann Claudia Pannitteri and Maria Laura Corollaro contributed equally to the manuscript. * Maria Laura Corollaro [email protected] 1
Perfetti Van Melle S.p.A., Via A. Clerici 30, 20020 Lainate, Italy
1993; Hort et al. 2017). Time-dependent methods need trained assessors tracking the intensit
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