Emma B A Hinderink et al.
Food research international (Ottawa, Ont.), 116, 717-723 (2019-02-06)
Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic