Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception”
chewing gum with fast release of sweetness and peppermint flavor → provides → highest maximum intensity and longest duration of sweetness and peppermint perception
“Measurement of the chewing gum macroscopic texture by compression analysis during consumption was not correlated to the unique flavor release properties of the TA-chewing gum.”
compression analysis → measures → chewing gum macroscopic texture
“recently it has been re‐evaluated as a flavouring in alcoholic beverages and chewing gums, due to the natural production of the exudate called ‘mastic gum’.”
Pistacia lentiscus L. essential oil → can be used as → flavoring in alcoholic beverages and chewing gums
“the release profile of cinnamaldehyde from a sugar-free chewing gum was correlated to the release of the sugar alcohol phase or was not in agreement with the log P model”
cinnamaldehyde → release profile → sugar-free chewing gum
“The results demonstrated that probiotic chewing gums may have some beneficial effect on oral malodour assessed by organoleptic scores.”
probiotic chewing gums → may have a beneficial effect on → oral malodour