Development and Sensory Evaluation of Natural Chewing Gum Formulations Based on Menengiç (Pistacia terebinthus L.) Resin and Essential Oil

Abstract

This study aimed to develop natural, additive-free, and environmentally sustainable chewing gum formulations using menengiç (Pistacia terebinthus L.) resin and essential oil. Menengiç fruits and resin collected from mountainous areas of Fakıuşağı neighborhood in Osmaniye Province and from the Bahçe and Hasanbeyli districts were used as plant materials. Essential oil was obtained from the fruits by hydrodistillation using a Clevenger-type apparatus. The resin was softened by the bain-marie method, dried under laboratory conditions, and combined with different amounts of essential oil to prepare R1 (0.2 mL), R2 (0.3 mL), and R3 (0.4 mL) formulations. A sugar-free and flavor-free commercial chewing gum was used as the control. Samples were evaluated on a 1-5 scale for shape integrity, aromatic odor, density, and elasticity; no taste test was performed for safety reasons. The findings showed that increasing essential oil improved aromatic odor and elasticity but reduced density. R3 showed the highest performance among natural formulations in terms of aroma and elasticity. Overall, menengiç resin and essential oil appear to be promising raw materials for natural chewing gum development. Further studies are required on microbiological safety, shelf life, volatile compound stability, consumer acceptance, and formulation optimization.