摘要：Sweetness and strawberry-aroma sensations in four different chewing gum samples were evaluated by 13 trained panelists by time-intensity tests. Also, effect of product age (10 years stored and fresh product) in two of them was evaluated in the same way. Max intensity (lmax), time to lmax (Tmax), total duration (Tdur) and intensity at the end (Tend) were calculated from this test. Parameters measured for strawberry-aroma in the 4 samples were significantly different (by ANOVA and LSD tests). In contrast, variation in sweetness was much lower. In general, sample 3 showed the best performance. Stored samples of sample 1 and 4 showed significant differences compared to fresh ones. Also, there was no significant correlation among the parameters measured.
