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Zeitschriftenartikel zum Thema „Flavour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, et al. "Flavour loyalty may predict cessation or substitution following a cigarillo flavour ban among young adults in the USA." Tobacco Control 31, Suppl 3 (2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.

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SignificanceThe purpose of this research was to measure flavour loyalty and identify how current cigarillo users may respond to a hypothetical flavour ban in the USA.MethodsCigarillo users aged 21–28 (n=531) were recruited between October 2020 and April 2021 to participate in an online survey. Respondents categorised their preferred, usual and current cigarillo flavours. Individuals who preferred tobacco flavours were compared with individuals who preferred any other flavours. Strength of preferences, or flavour loyalty, was defined when an individual’s preferred flavour matched what they use

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Farley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, et al. "Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015." Tobacco Control 27, no. 2 (2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.

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BackgroundYouth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with ‘characterising flavours’ except for ‘tobacco, menthol, mint and wintergreen’. Enforcement is based on packaging: explicit use of a flavour name (eg, ‘strawberry’) or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name.MethodsSixt

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Gammon, Doris G., Todd Rogers, Ellen M. Coats, et al. "National and state patterns of concept-flavoured cigar sales, USA, 2012–2016." Tobacco Control 28, no. 4 (2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.

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IntroductionCigar sales have increased in the USA in recent years. A growing proportion of cigar sales are of flavoured varieties, many bearing ambiguous or ‘concept’ flavour descriptions (eg, Jazz). This study assessed US cigar sales by flavour category (ie, concept flavoured, characterising flavoured and tobacco), at national, regional and state levels.MethodsSales of cigarillos, large cigars and little cigars from chain, franchise and convenience stores, mass merchandisers, supermarkets, drug, dollar and club stores, and military commissaries during 2012–2016 were acquired from the Nielsen

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Bold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley, and Meghan E. Morean. "Examining associations of e-cigarette flavour restrictions with e-cigarette use and success quitting smoking among US adults." Tobacco Control 31, Suppl 3 (2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.

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IntroductionRestricting available e-cigarette flavours to only tobacco and menthol may reduce appeal among youth; it is unknown how flavour restrictions impact adults using e-cigarettes to quit smoking cigarettes.MethodsOnline US survey data were collected in summer 2021 from 857 adults who reported using e-cigarettes in a recent attempt to quit smoking. Survey items assessed e-cigarette flavours used during their quit attempt, whether e-cigarette flavour bans restricted access to flavours they like, and what impact the restrictions had on e-cigarette behaviour. Multivariable logistic regressi

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Leavens, Eleanor L., Leslie M. Driskill, Neil Molina, et al. "Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure." Tobacco Control 27, no. 3 (2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.

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IntroductionOne possible reason for the rapid proliferation of waterpipe (WP) smoking is the pervasive use of flavoured WP tobacco. To begin to understand the impact of WP tobacco flavours, the current study examined the impact of a preferred WP tobacco flavour compared with a non-preferred tobacco flavoured control on user’s smoking behaviour, toxicant exposure and subjective smoking experience.MethodThirty-six current WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavour vs non-preferred tobacco flavour control) in a randomised cross-over design. Participants com

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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences." International Journal of Wine Business Research 32, no. 4 (2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.

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Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. D

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Omaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow, and Prue Talbot. "Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled ‘tobacco’ flavoured." Tobacco Control 31, Suppl 3 (2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.

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BackgroundThe increased popularity of electronic cigarettes (e-cigarettes) has been linked to the abundance of flavoured products that are attractive to adolescents and young adults. In the last decade, e-cigarette designs have evolved through four generations that include modifications in battery power, e-cigarette liquid (e-liquid) reservoirs and atomiser units. E-liquids have likewise evolved in terms of solvent use/ratios, concentration and number of flavour chemicals, use of nicotine salts and acids, the recent increased use of synthetic cooling agents and the introduction of synthetic ni

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Moran, M. B., Lauren Czaplicki, Lidya Tadesse, et al. "Presence of flavoured electronic nicotine delivery system (ENDS) products in US ENDS advertisements, 2015–2020: a content analysis." BMJ Open 13, no. 6 (2023): e070212. http://dx.doi.org/10.1136/bmjopen-2022-070212.

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ObjectivesElectronic nicotine delivery systems (ENDS) products come in a variety of flavours (eg, fruit, dessert, menthol). Tobacco advertising has historically used flavours as an advertising tactic, but little is known about flavour type and prevalence in ENDS advertisements. We assess the presence of flavoured ENDS in ads over time, by media outlet (eg, magazines, online) and brand.MethodsWe acquired ENDS ads (N=4546) that first ran between 2015–2017 (n=1685; study 1) and 2018–2020 (n=2861; study 2) in outlets including opt-in emails, direct-to-consumer mail (study 1 only), video (TV and on

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Zelinkova, Zuzana, and Thomas Wenzl. "Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco." Analytical and Bioanalytical Chemistry 413, no. 8 (2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.

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AbstractThis paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions on the reduction of the palatability and attractiveness of tobacco products regarding flavour ingredients. This study aimed to develop a screening method to identify cigarettes that may have a characterising flavour to support the implementation of the ban of characterising flavours of tobacco products, as laid down in the US and EU law. An analytical method combining direct thermal desorption and GC–QTOF MS w

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Francis, S. A., P. T. Doyle, B. J. Leury, and A. R. Egan. "Manipulation of dietary preferences by the infusion of propionic acid into the rumen of dairy cows in different body condition." Australian Journal of Agricultural Research 55, no. 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.

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An experiment using 16 cows (ranging from 11 to 127 days since the cessation of milk production) investigated how varying propionic acid concentration in rumen fluid influenced preference for chaff flavoured with either anise or vanilla. After an initial flavour preference test, cows were allocated among 4 treatments: 0, 5, 10, or 15% of daily maintenance ME requirements supplied by an intraruminal infusion of propionic acid. Cows received an infusion on alternate days in combination with a specific chaff flavour. After 10 days, each cow was offered both flavours simultaneously for 20 min and

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Krüsemann, Erna JZ, Wouter F. Visser, Johannes WJM Cremers, Jeroen LA Pennings, and Reinskje Talhout. "Identification of flavour additives in tobacco products to develop a flavour library." Tobacco Control 27, no. 1 (2017): 105–11. http://dx.doi.org/10.1136/tobaccocontrol-2016-052961.

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ObjectivesThis study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance.MethodsHeadspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containin

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Gravely, Shannon, Gang Meng, David Hammond, et al. "Electronic nicotine delivery systems (ENDS) flavours and devices used by adults before and after the 2020 US FDA ENDS enforcement priority: findings from the 2018 and 2020 US ITC Smoking and Vaping Surveys." Tobacco Control 31, Suppl 3 (2022): s167—s175. http://dx.doi.org/10.1136/tobaccocontrol-2022-057445.

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BackgroundIn February 2020, the US Food and Drug Administration (FDA) prioritised enforcement efforts against flavoured prefilled cartridge/pod electronic nicotine delivery systems (ENDS), with the exception of tobacco and menthol. This study examined changes between prepriority enforcement (2018) and early postenforcement (February–June 2020) among adults on: ENDS flavours and devices used most often; location of last purchase of fruit/other-flavoured cartridges (covered under the enforcement priority); and smoking and vaping.MethodsPrevalence estimates came from 1608 adult frequent (≥weekly)

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Chaiton, Michael O., Robert Schwartz, Gabrielle Tremblay, and Robert Nugent. "Association of flavoured cigar regulations with wholesale tobacco volumes in Canada: an interrupted time series analysis." Tobacco Control 28, no. 4 (2018): 457–61. http://dx.doi.org/10.1136/tobaccocontrol-2018-054255.

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IntroductionThis study examines the association of Federal Canadian regulations passed in 2009 addressing flavours (excluding menthol) in small cigars with changes in cigar sales.MethodsQuarterly wholesale unit data as reported to Health Canada from 2001 through 2016 were analysed using interrupted time series analysis. Changes in sales of cigars with and without flavour descriptors were estimated. Analyses were seasonally adjusted. Changes in the flavour types were assessed over time.ResultsThe Federal flavour regulations were associated with a reduction in the sales of flavoured cigars by 59

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Buckell, John, Joachim Marti, and Jody L. Sindelar. "Should flavours be banned in cigarettes and e-cigarettes? Evidence on adult smokers and recent quitters from a discrete choice experiment." Tobacco Control 28, no. 2 (2018): 168–75. http://dx.doi.org/10.1136/tobaccocontrol-2017-054165.

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ObjectivesTo provide the policy-relevant estimates of impacts of alternative flavour bans on preferences and demand for cigarettes and e-cigarettes in adult smokers and recent quitters.MethodsA best–best discrete choice experiment (DCE) is used to elicit smokers’ and recent quitters’ preferences for flavours, price, health impact and nicotine level in cigarettes and e-cigarettes. Choice of tobacco products and an opt-out option were examined. An efficient design yielded 36 choice sets. Exploded logit choice models were estimated. Flavour bans are modelled by restricting flavour coefficients in

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Stroud, Laura, Erika Werner, Kristen Matteson, et al. "Waterpipe (hookah) tobacco use in pregnancy: use, preferences and perceptions of flavours." Tobacco Control 29, Suppl 2 (2019): s62—s71. http://dx.doi.org/10.1136/tobaccocontrol-2019-054984.

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ObjectiveWaterpipe tobacco (WPT; hookah) use is common in pregnant and reproductive-age women. Sweet flavours contribute to the appeal of WPT and are a potential regulatory target. This study investigated use, preferences and perceptions of WPT flavours in pregnant WPT users, and the impact of flavour preferences on preconception/prenatal WPT use and exposure biomarkers.Methods58 pregnant WPT users (mean age=27 years) completed a detailed interview regarding their WPT flavours use, preferences and perceptions. Biomarkers of nicotine and carcinogen exposure (eg, cotinine, benzene, butadiene) we

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O'Connor, Richard. "Flavours, ingredients and flavour bans." Tobacco Control 32, e1 (2023): e1-e2. http://dx.doi.org/10.1136/tc-2023-058005.

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Hills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch, and J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses." Animal Science 69, no. 2 (1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.

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AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of dis

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Li, Dongmei, Deborah J. Ossip, Maansi Bansal-Travers, and Zidian Xie. "Impact of the FDA flavour enforcement policy on flavoured electronic cigarette use behaviour changes." Tobacco Control 31, Suppl 3 (2022): s176—s183. http://dx.doi.org/10.1136/tc-2022-057492.

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IntroductionThis study aims to investigate electronic cigarette (e-cigarette) use behaviour changes after the implementation of the US Food and Drug Administration (FDA) restriction on the sale of all unauthorised flavoured cartridge-based e-cigarettes other than tobacco and menthol flavour on 6 February 2020, as well as factors associated with these changes.MethodsThrough Amazon’s Mechanical Turk service, 3533 current adult flavoured e-cigarette users (who were not exclusive tobacco-flavoured or menthol-flavoured e-cigarette users) were recruited for an online survey from 8 July to 29 July 20

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Moliszewska, Ewa. "Mushroom flavour." Folia Biologica et Oecologica 10 (November 30, 2014): 80–88. http://dx.doi.org/10.2478/fobio-2014-0007.

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Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances – starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The

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Krüsemann, Erna J. Z., Marlou P. Lasschuijt, C. de Graaf, et al. "Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel." Tobacco Control 28, no. 2 (2018): 152–60. http://dx.doi.org/10.1136/tobaccocontrol-2017-054152.

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ObjectivesTobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as ‘a clearly noticeable smell or taste other than one of tobacco […]’. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling.MethodsAn expert panel (n=18) evaluated the smell of 20 tobacco produ

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Villalba, Juan J., and Frederick D. Provenza. "Preference for flavoured foods by lambs conditioned with intraruminal administration of nitrogen." British Journal of Nutrition 78, no. 4 (1997): 545–61. http://dx.doi.org/10.1079/bjn19970174.

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We suggested that food preference depends on the interplay between flavour and post-ingestive effects, and we predicted that protein-restricted lambs would acquire preferences for foods paired with supplemental sources of N, including urea (Expts 1 and 2), casein (Expt 3), and gluten (Expt 4). In each experiment, twenty lambs, in two groups of ten, were conditioned as follows: on odd-numbered days, lambs in group 1 received wheat straw (Expts 1, 3, and 4) or ground barley (Expt 2) flavoured with a distinctive flavour, and lambs in group 2 received the same food but with a different flavour. On

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Thomas, Annie, Charlotte Boobyer, Zara Borgonha, Emmy van den Heuvel, and Katherine M. Appleton. "Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults." Foods 10, no. 11 (2021): 2828. http://dx.doi.org/10.3390/foods10112828.

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Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and o

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Soule, Eric K., Shannon Mayne, William Snipes, et al. "Electronic cigarette users’ reactions and responses to a hypothetical ban of flavoured electronic cigarette liquids." Tobacco Control 31, Suppl 3 (2022): s197—s205. http://dx.doi.org/10.1136/tc-2022-057454.

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BackgroundRegulations have been proposed to limit e-cigarette flavours, but limited research has examined potential impacts of such policies. This study examined adult e-cigarette users’ reactions to a hypothetical e-cigarette flavour ban.MethodsIn 2019, a convenience sample of current e-cigarette users in the USA (n=81, 53.1% women, mean age=37.6, 59.3% dual users of cigarettes) completed an online concept mapping study. Participants provided statements describing anticipated reactions to a hypothetical policy in which only tobacco, menthol or unflavoured e-cigarettes were available for purch

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Forestell, Catherine A., and Vincent M. LoLordo. "Palatability Shifts in Taste and Flavour Preference Conditioning." Quarterly Journal of Experimental Psychology Section B 56, no. 1b (2003): 140–60. http://dx.doi.org/10.1080/02724990244000232.

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Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS + and displayed more hedonic responses to CS + than to CS − in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS +. Rats that received a forward conditioning p

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Ankita, Dixit. ""A short review: Production of microbial Aroma and flavors"." Bulletin of Environment, Pharmacology and Life Sciences, Special Issue [1] (February 11, 2023): 37–41. https://doi.org/10.5281/zenodo.8162784.

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For the food, feed, cosmetic, chemical, and pharmaceutical sectors, flavours and aromas are crucial. Nowadays, chemical synthesis and extraction are used to create the majority of flavour molecules. Flavour is often caused by a vast variety of volatile and non-volatile components existing in a complex matrix, each of which exhibits a unique mix of chemical and physical characteristics. The creation of unwanted racemic combinations as a result of such chemical processes is a drawback, as is the rising consumer resistance to chemicals used in food, cosmetics, and other home items. This has drive

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Havermans, Anne, Erna J. Z. Krüsemann, Jeroen Pennings, Kees de Graaf, Sanne Boesveldt, and Reinskje Talhout. "Nearly 20 000 e-liquids and 250 unique flavour descriptions: an overview of the Dutch market based on information from manufacturers." Tobacco Control 30, no. 1 (2019): 57–62. http://dx.doi.org/10.1136/tobaccocontrol-2019-055303.

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ObjectivesFlavours increase attractiveness of electronic cigarettes and stimulate use among vulnerable groups such as non-smoking adolescents. It is important for regulators to monitor the market to gain insight in, and regulate the range of e-liquid flavours that is available to consumers. E-liquid manufacturers are required to report key product information to authorities in the European Member States in which they plan to market their products. This information was used to provide an overview of e-liquid flavour descriptions marketed in the Netherlands in 2017.MethodsTwo researchers classif

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Sen Sarkar, Neera, and Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review." Plant Science Today 4, no. 4 (2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.

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Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout t

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Gendall, Philip, and Janet Hoek. "Role of flavours in vaping uptake and cessation among New Zealand smokers and non-smokers: a cross-sectional study." Tobacco Control 30, no. 1 (2020): 108–10. http://dx.doi.org/10.1136/tobaccocontrol-2019-055469.

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BackgroundConcerns about the effects of vaping have prompted calls to restrict e-cigarette flavours. Vaping proponents have criticised these proposals, which they argue may discourage smokers from taking up vaping or trigger relapse to smoking. We explored the role flavours play in vaping uptake and cessation among New Zealand cigarette smokers and vaping-susceptible never smokers (VSNS), and examined current vapers’ preferred flavours.MethodsWe conducted an online survey of 1005 New Zealanders aged 18–70 years that included 324 current vapers (vaped in the last 30 days) and 302 ‘past’ vapers

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Kristen, Ryan, Roslyn Bathgate, Greg M. Cronin, Evelyn Hall, Malcolm Possell, and Cormac John O’Shea. "Effect of Maternal Flavour Conditioning Combined with Organic and Inorganic Iron-Supplemented Creep Feed on Piglet Performance and Haemoglobin Status." Animals 14, no. 9 (2024): 1263. http://dx.doi.org/10.3390/ani14091263.

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Iron injections are vital but imperfect against iron deficiency anaemia (IDA). This experiment explored the effects on piglets of maternal flavour conditioning and the voluntary intake of anise flavoured, iron-supplemented creep feed compared with iron injections. The experiment was a 2 × 2 factorial arrangement: ±maternal exposure to dietary anise flavour and ±intramuscular injections of piglets. Twenty-three sows and their litters (242 piglets) were randomly allocated to one of four treatments (n = 5 or 6 per treatment): no flavour plus no injection (NF + NI); no flavour plus iron injection

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Kamleh, Waseem, Taylor Haar, Yoshifumi Nakamura, and James M. Zanotti. "Single flavour filtering for RHMC in BQCD." EPJ Web of Conferences 175 (2018): 09004. http://dx.doi.org/10.1051/epjconf/201817509004.

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Filtering algorithms for two degenerate quark flavours have advanced to the point that, in 2+1 flavour simulations, the cost of the strange quark is significant compared with the light quarks. This makes efficient filtering algorithms for single flavour actions highly desirable, in particular when considering 1+1+1 flavour simulations for QED+QCD. Here we discuss methods for filtering the RHMC algorithm that are implemented within BQCD, an open-source Fortran program for Hybrid Monte Carlo simulations.

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Keus, Venus. "Flavon-induced lepton flavour violation." Journal of Physics: Conference Series 873 (July 2017): 012040. http://dx.doi.org/10.1088/1742-6596/873/1/012040.

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Farmer, L. J., J. M. McConnell, T. D. J. Hagan, and D. B. Harper. "Flavour and off-flavour in wild and farmed atlantic salmon from locations around northern ireland." Water Science and Technology 31, no. 11 (1995): 259–64. http://dx.doi.org/10.2166/wst.1995.0444.

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Sensory profiling techniques were used to investigate the odour and flavour of Atlantic salmon (Salmo salar) from six sources in order to determine (i) whether there was any scientific basis for reports of off-flavours in salmon from certain sources and (ii) whether farmed and wild salmon differed in terms of flavour attributes. There were no consistent differences in odour or flavour between sea-caught wild salmon and farmed salmon. However, river-caught wild salmon showed enhanced ‘earthy’ flavour and odour; GC-odour assessment studies have indicated that 2-methylisoborneol and geosmin contr

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Schneller, Liane M., Karin A. Kasza, David Hammond, Maansi Bansal-Travers, Richard O'Connor, and Andrew Hyland. "E-cigarette and tobacco product use among NYS youth before and after a state-wide vaping flavour restriction policy, 2020–2021." Tobacco Control 31, Suppl 3 (2022): s161—s166. http://dx.doi.org/10.1136/tobaccocontrol-2022-057450.

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SignificanceReducing youth e-cigarette use is a New York State (NYS) public health priority. In May 2020, a state-wide restriction on flavoured e-cigarettes, except tobacco flavour, was passed. This study examines changes in nicotine product use behaviour among youth around the time of the state-wide vaping flavour restriction.MethodsNYS data from the US International Tobacco Control Policy Evaluation Project Youth Tobacco and E-cigarette Tobacco and Vaping Survey were analysed cross-sectionally from February 2020 (n=955), August 2020 (n=946), February 2021 (n=1030) and August 2021 (n=753). On

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Wang, Biao, Kui He, Jianmin Yun, et al. "Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm." International Food Research Journal 31, no. 3 (2024): 647–57. http://dx.doi.org/10.47836/ifrj.31.3.10.

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Hypsizygus marmoreus mushroom is known for its pleasant flavour and delicious taste. However, its flavour quality deteriorates rapidly during postharvest storage. In the present work, we explored the dynamic changes in flavour-presenting substances and taste components in H. marmoreus packaged in polyethylene nanofilm (0.05 mm) during low temperature storage (12 days). We used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to analyse the volatile flavour components; high performance liquid chromatography and liquid chromatography-mass spectrometry to a

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Mwangi, Felista, Areen Dallasheh, Mugagga Kalyesubula, Naama Reicher, Chris Sabastian, and Sameer J. Mabjeesh. "Diet Preference, Feed Efficiency and Expression of the Sodium-Dependent Glucose Transporter Isoform 1 and Sweet Taste Receptors in the Jejunum of Lambs Supplemented with Different Flavours." Animals 13, no. 8 (2023): 1417. http://dx.doi.org/10.3390/ani13081417.

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This study investigated the effect of dietary flavour supplements on the preference, feed efficiency and expression of the sweet taste receptor family 1 members 2 and 3 (T1R2 + T1R3), and sodium-glucose linked transporter 1 (SGLT1) genes in the lambs’ small intestines. Eight, five-month-old, Israeli crossbred Assaf lambs were offered 16 different non-nutritive commercial flavours in rolled barley and ground corn. Capsicum and sucram were the most preferred non-aroma flavours (p = 0.020), while milky (p < 0.001) was the most preferred powder-aroma flavour. For the metabolic and relative gene

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Whitfield, F. B. "Biological Origins of Off-flavours in Fish and Crustaceans." Water Science and Technology 40, no. 6 (1999): 265–72. http://dx.doi.org/10.2166/wst.1999.0308.

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Edible fish and crustaceans, either of salt or of freshwater origin, are occasionally affected by off-flavours that can be related to the animal's diet or the natural environment in which they live. Off-flavours include petroleum and blackberry-like flavours in salmon and cod; garlic-like flavours in prawns and sand-lobsters; iodoform-like flavours in prawns, shrimp and fish; and muddy and earthy flavours in brackish-water fish and shrimp. Knowing the source of such off-flavours will in some cases assist processors in taking remedial action. This paper will discuss the possible biochemical pat

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Page, Michelle K., Ashleigh C. Block, Angel L. Santiago, et al. "Changes in product labelling practices and the use of flavouring chemical additives in vaping products after enactment of statewide flavour legislation." Tobacco Control 31, Suppl 3 (2022): s223—s229. http://dx.doi.org/10.1136/tc-2022-057469.

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IntroductionOn 18 May 2020, New York State enacted legislation banning the sale of vaping products with distinguishable flavours (other than tobacco). According to this new statute, vaping products are deemed flavoured if they include a statement, whether expressed or implied, that have distinguishable tastes or aromas other than tobacco. This study aimed to determine how manufacturers responded.MethodsWe collected 555 vaping products from daily vapers (238 preban and 317 postban). We compared preban and postban labelling of products for expressed and implied flavour descriptions, graphics and

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Di Luzio, Luca. "Flavour Violating Axions." EPJ Web of Conferences 234 (2020): 01005. http://dx.doi.org/10.1051/epjconf/202023401005.

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I review the physics case for flavour violating axions. In particular, I argue that relaxing the assumption of the universality of the Peccei-Quinn current opens up new pathways, including: the relaxation of the Supernova bound on the axion mass, a possible connection with the Standard Model flavour puzzle and the experimental opportunity of discovering the axion via flavoured axion searches.

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Yang, Xuelian, Xiangyu Zhang, Jianchun Xie, Dongdong Yang, Chengtao Wang, and Jesús Lozano. "Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses." Journal of Food Quality 2020 (September 29, 2020): 1–9. http://dx.doi.org/10.1155/2020/8845401.

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This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds includ

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Suen, Justin Long Kiu, Andy Wai Kan Yeung, Ed X. Wu, Wai Keung Leung, Hiroki C. Tanabe, and Tazuko K. Goto. "Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour." Foods 10, no. 9 (2021): 2034. http://dx.doi.org/10.3390/foods10092034.

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The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magne

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Harwalkar, Venktesh R., B. Boutin-Muma, H. Cholette, R. C. McKellar, D. B. Emmons, and G. Klassen. "Isolation and partial purification of astringent compounds from ultra-high temperature sterilized milk." Journal of Dairy Research 56, no. 3 (1989): 367–73. http://dx.doi.org/10.1017/s002202990002882x.

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SummaryAstringent off-flavours were observed in commercial samples of UHT-milk heated by direct-steam injection. The off-flavour components from these milk samples were isolated by the chloroform-methanol extraction procedure of Harwalkar & Elliott. The astringent-tasting components in these extracts were partly purified by isoelectric precipitation at pH 7·0 and by size exclusion chromatography on Sephadex G-50 columns. The extracted off-flavour components and the partly purified samples were further analysed by FPLC using a Mono-Q anion exchange column and PAGE. The FPLC and PAGE pattern

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Spence, Charles. "Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses." Foods 9, no. 4 (2020): 407. http://dx.doi.org/10.3390/foods9040407.

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This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combin

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Kusumaningrum, Annisa, Dwi Joko Prasetyo, Ervika Rahayu Novita Herawati, and Asep Nurhikmat. "Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"." Research in Agricultural Engineering 65, No. 4 (2019): 137–44. http://dx.doi.org/10.17221/27/2019-rae.

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An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson &amp; Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The

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Malcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye, and T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)." Canadian Journal of Plant Science 94, no. 8 (2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.

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Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significa

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Jackler, Robert K., Callie K. VanWinkle, Isabela M. Bumanlag, and Divya Ramamurthi. "Alcohol-flavoured tobacco products." Tobacco Control 27, no. 3 (2017): 294–300. http://dx.doi.org/10.1136/tobaccocontrol-2016-053609.

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BackgroundIn 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration.ObjectivesTo determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes).MethodsAlcohol-flavoured tobacco products were identified by online search of tobacco purveyors’ product lines and via Google sea

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Arsenos, G., and I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses." Animal Science 68, no. 4 (1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.

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AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning

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Hao, Mai, Wei Wang, Jiamin Zhang, and Lin Chen. "Flavour Characteristics of Fermented Meat Products in China: A Review." Fermentation 9, no. 9 (2023): 830. http://dx.doi.org/10.3390/fermentation9090830.

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Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the pro

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Rose, Shyanika W., Amanda L. Johnson, Allison M. Glasser, et al. "Flavour types used by youth and adult tobacco users in wave 2 of the Population Assessment of Tobacco and Health (PATH) Study 2014–2015." Tobacco Control, September 21, 2019, tobaccocontrol—2018–054852. http://dx.doi.org/10.1136/tobaccocontrol-2018-054852.

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BackgroundMost youth and young adult (YA) tobacco users use flavoured products; however, little is known about specific flavours used.MethodsWe report flavour types among US tobacco users from the Population Assessment of Tobacco and Health Study, wave 2, 2014–2015. At wave 2, we examined (1) flavour use and type at past 30-day use; (2) new flavoured tobacco product use and type; (3) product-specific flavour patterns across youth (ages 12–17) (n=920), YA (18–24) (n=3726) and adult (25+) (n=10 346) past 30-day and new tobacco users and (4) concordance between self-coded and expert-coded brand f

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"Flavour, Flavor." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 7 (1995): 540. http://dx.doi.org/10.3136/nskkk.42.540.

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Baua, Mary Ann I. "Development and acceptability of mead wine with calamansi fruit flavor." Plant Science Today 8, no. 3 (2021). http://dx.doi.org/10.14719/pst.2021.8.3.1069.

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The study discusses the development and acceptability of Mead wine with Calamansi fruit flavor. Mead can have a wide range of flavors depending on the source of the honey, added substances counting natural product and flavors, the yeast utilized amid maturation and the maturing method. In this study, the researcher used calamansi fruit as its flavour since there is a rich cultivation and plantation of calamansi fruit in the locale of the study. Thirty individuals assessed the mead wine with calamansi fruit flavour in terms of appearance, aroma, flavour and texture. The research has used variou

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