Analysis for Flavor Residuals in the Mouth by Gas Chromatography

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Abstract
Analyses for trace flavorants in the mouth were performed by extraction of aqueous mouth rinses with methylene chloride, concentration of the extract, and gas chromatographic analysis of the concentrate. Trace flavorants were determined after chewing peppermint‐flavored gum and after rinsing with mouthwashes. The durability of several flavorants in the mouth was compared. The data obtained show that flavorants differ in their retainability in the mouth, as judged from the amount of their residuals. Menthol and anethole are retained longer than most common flavorants. Flavor esters are partially hydrolyzed in the mouth to give the corresponding alcohols. Aldehydes are also affected and produce their corresponding alcohols.

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