Fig. 3
From: An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
Results from APCI-MS, Na+ conductivity analysis and E-tongue showing the impact of polymer hydrolysis on the release of flavour from model solutions of pullulan, showing the real time data for α-ionone a, sodium ions b and potassium ions c, respectively; d GC–MS results showing the effect of pullulan hydrolysis on the relative headspace concentration of volatile aroma compounds from in Robinson’s orange squash, where ‘R’ represents the standard squash dilution, ‘A1’ and ‘A2’ are increasing α-amylase concentrations of 0.1 and 1 mgmL−1, and ‘P’ represents pullulan at a constant concentration of 2 mgmL−1; and e APCI in vivo analysis showing the comparative release of aroma compound ethyl butyrate from model drink solutions containing either pullulan or carboxy-methyl cellulose (CMC). Values are expressed as mean ± SD (n = 3)
