Flavor release from mixtures of sodium cyclamate, sucrose, and an orange aroma

Mixtures of sucrose and sodium cyclamate were studied to evaluate possible interactive effects between these sweeteners and orange aroma compounds. Eq uisweet mixtures (10% sucrose equivalent value) of the sweeteners were prep ared by taking into account the observed synergistic effects between sucros e and sodium cyclamate. The release of volatile compounds from the solution s containing these mixtures and a water soluble orange aroma was studied. T he volatile compounds were quantified and identified by gas chromatography combined with flame ionization detection (GC/FID) and mass spectrometry (GC /MS). The presence of sucrose significantly changes the release of 15 selec ted volatile compounds from a solution containing the aroma compared to the aqueous control. Increasing sucrose concentrations in the solutions (0-60 w/v %) caused an increased release of the volatile compounds with short GC/ FID retention times and a decreased release of the compounds with longer re tention times. Increasing sodium cyclamate concentrations (0-2.658 w/v %) d id not change the release of volatile compounds.