Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy.
Esther H-J Kim, Dulce Paredes, Lidia Motoi, Markus Eckert, Yukiko Wadamori, Jennifer Tartaglia, Cath Wade, Carter Green, Duncan H Hedderley, Marco P Morgenstern
Author Information
Esther H-J Kim: The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand. Electronic address: esther.kim@plantandfood.co.nz.
Dulce Paredes: Takasago International Corporation (USA), Rockleigh, NJ, USA.
Lidia Motoi: The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
Markus Eckert: Takasago International Corporation (USA), Rockleigh, NJ, USA.
Yukiko Wadamori: The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
Jennifer Tartaglia: Takasago International Corporation (USA), Rockleigh, NJ, USA.
Cath Wade: The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
Carter Green: Takasago International Corporation (USA), Rockleigh, NJ, USA.
Duncan H Hedderley: The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand.
Marco P Morgenstern: The New Zealand Institute for Plant and Food Research Limited, Lincoln, New Zealand.
In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels. Thirty-six panelists were asked to rate the perceived flavor intensity of each sample during eating and after swallowing using time intensity analysis. Lastingness after swallowing was measured as the time for the flavor intensity to drop below 25% of the maximum intensity perceived during chewing. Compared with the control, the addition of chemesthetic flavor ingredients increased the perceived flavor intensity during chewing and the flavor lastingness after swallowing for both mint and watermelon flavor. These effects started from the addition of subthreshold concentration of chemesthetic flavor ingredients and further increased with increasing the concentration of chemesthetic flavor ingredients added. By adding the subthreshold concentration of chemesthetic flavor ingredients, the flavor lastingness was increased by 32% for mint flavor and 22% for watermelon flavor. The acceptability of these weak-flavored soft chewable candy test samples was significantly increased towards 'just right' with increasing concentrations of chemesthetic flavor ingredients, even at subthreshold level. However, chew time and saliva flow rate were not affected by the addition of chemesthetic flavor ingredients. The increased flavor lastingness by the addition of chemesthetic flavor ingredients could therefore be explained by perceptual interaction between chemesthesis and flavor perception.
