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KMID : 0380619920240010025
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.25 ~ p.28
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Changes of Flavor Components in Chewing Gum during Storage by Gas Chromatography/Mass Spectrometry
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김상호/Kim, Sang Ho
이윤형/이규순/신성기/Lee, Yoon Hyung/Rhee, Kyu Soon/Shin, Seong Kee
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Abstract
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The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to 45-49% of the initial amount.
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