Linforth, R; Taylor, A

Perfumer & Flavorist [PERFUM. FLAVOR.], vol. 23, no. 3, pp. 47-53, Jun 1998

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products. Sensory (Time Intensity) analysis was also used to study some of the products. These preliminary findings are part of a larger program to investigate the relationship between sensory perception and the concentration of volatiles on the breath.