Effects of gum base raw materials on release of mint flavor components

Chewing gum consists of two main parts, which are soluble and non-soluble parts. Chewing gum base, known as the non-soluble part, is the main carrier ingredient that can be used to intake useful ingredients with controlled release as the main function. The soluble part consists of raw materials such as polyols, sugar and sugar derivatives, flavors, functional ingredients etc. In this study, it was aimed to investigate the release of spearmint flavor components from chewing yeast, which is the main carrier of chewing gum, which is a product with a much higher cost compared to other confectionery food products. The ratios of elastomer (butyl rubber), natural and artificial resins, which are the main ingredients in the gum base formula, were changed according to the recipes determined by the "Design Expert" program, to investigate which raw materials were more effective and which were less effective in spearmint flavor release. Menthol, which is one of the higher components in the spearmint flavor was investigated in this study. Prepared chewing gum samples were evaluated sensorially by 20 expert panelists according to sensory plan, and the data statistically evaluated in the Design Expert program. Selected samples were analyzed in GC/MS device and compared with the sensory analyses results. It has been observed that the sensory evaluation, data are closely similar with the GC/MS results. According to these results, it was observed that with the increase of polyvinyl acetate (PVA), the flavor intensity of the chewing gum increased. Additionally, it was also observed that these changes in gum base raw materials affected gum base texture (viscosity and softening point) and chewing gum structure (sensorial and textural hardness). As a result, due to this study, important data have been obtained in terms of Gum Base and Chewing Gum Industry.