Flavor Additives Research Articles

Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavor, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow color than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white color and rapidly pre-cooled buffalo ghee had white color. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for color and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically, it was observed that both the LFS differ in FFA content, while they had similar fat, protein, carbohydrate, ash, and total solids content, as well as pH. Oiling off and wheying off were found higher in cow ghee LFS over buffalo ghee LFS. Color, appearance, and flavor scores were found improved by the addition of butter annatto color and diacetyl flavor respectively. Color and appearance, body and texture, spreadability, and overall acceptability scores were higher for cow ghee LFS when subjected to 35 °C for 10, 20, and 30 min. It was found that after 10 min of exposure to 35 °C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.

RATIONALE OF THE COMPOSITION OF THE TABLET MASS FOR THE CREATION OF DISPERSIBLE TABLETS WITH BIOFLAVONOIDS

Abstract. In recent years, with diseases associated with chronic venous insufficiency, people have resorted to medications created on the basis of bioflavonoids and flavonoid complexes. However, most oral phleboprotectors, including flavonoids such as rutin, hesperidin, diosmin, have low biological availability, which is due to their low solubility in water. It is possible to increase bioavailability by using substances with a higher degree of micronization, as well as by complexing and using dosage forms with increased bioavailability. In this regard, the purpose of this work was to create a drug in the form of dispersible tablets containing rutin and hesperidin in combination with ascorbic acid as active components. Substances of rutin and hesperidin, ascorbic acid, a PE-5300V spectrophotometer, a stopwatch, scales, buckets, a manual press with pressure gauges of various sensitivity, a tablet press RTM-12, punches and a matrix with a diameter of 10 and 20 mm were used in the work. To determine the main indicators of tablet mixtures for dispersible tablets, 6 model compositions of tablet mixtures with different contents of gas-forming components, fillers, binders, moisture stabilizers, lubricants and flavor additives were made. In the course of a step-by-step study of technological, physico-chemical and organoleptic indicators of 6 model formulations, the approximate composition and technology of dispersible tablets were selected. The obtained results were recalculated taking into account the ranking of the measurements made. The integrated weighted average assessment of disintegration, crushing strength, ejection pressure, moisture resistance, organoleptic properties and sedimentation stability made it possible to select the final composition of the dispersed tablets. It is established that the maximum weighted average score belongs to the dispersed tablets obtained from tablet mixture No. 6.

M2-branes on discs and multi-charged spindles

We study supersymmetric AdS2 × Y9 solutions of 11d supergravity where Y9 is an S7 fibration over a Riemann surface equipped with a metric of non-constant curvature. We consider two classes of Riemann surface: the first is a spindle and the second is a topological disc. These solutions are interpreted as the near-horizon limit of M2 branes wrapped on the Riemann surface and describe the near-horizon of a 4d black hole. In the case of the topological disc there are additional flavour M2 branes smeared on a five-sphere embedded in the transverse S7. We perform a full global analysis of both classes of solutions, both from a 4d and an 11d viewpoint. Finally we compute the two-dimensional Newton’s constant from which we obtain a prediction for the entropy of the black hole.

Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes

Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.

Synthesis and pyrolysis of two novel pyrrole ester flavor precursors

AbstractIn order to develop the high‐temperature‐released pyrrole aroma, two novel flavors precursors of methyl 2‐methyl‐5‐(((2‐methylbutanoyl)oxy)methyl)‐1‐propyl‐1H‐pyrrole‐3‐carboxylate and methyl 2‐methyl‐5‐(((2‐methylbutanoyl)oxy)methyl)‐1‐propyl‐1H‐pyrrole‐3‐carboxylate were synthesized using glucosamine hydrochloride and methyl acetoacetate as raw materials through cyclization, oxidation, alkylation, reduction, and esterification. The target compounds were characterized by nuclear magnetic resonance (1H NMR, 13C NMR), infrared spectroscopy (IR) and high‐resolution mass spectrometry (HRMS). Thermogravimetry (TG), differential scanning calorimeter (DSC) and the pyrolysis‐gas chromatography/mass spectrometry (Py‐GC/MS) methods were used to analyze the heating‐stability of the target compounds, and the pyrolysis mechanism was inferred. Py‐GC/MS results indicated that some fragrance compounds were formed during thermal degradation such as 2‐methylbutyric acid, 2‐methylbutyrate, alkylpyrroles, and benzoic acid, which were important aroma components or flavor additives. This provided a theoretical reference for the application of pyrrole ester in cigarette and heat‐processed food flavoring.

Menthol Flavor in E-Cigarette Vapor Modulates Social Behavior Correlated With Central and Peripheral Changes of Immunometabolic Signalings.

The use of electronic cigarette (e-cigarette) has been increasing dramatically worldwide. More than 8,000 flavors of e-cigarettes are currently marketed and menthol is one of the most popular flavor additives in the electronic nicotine delivery systems (ENDS). There is a controversy over the roles of e-cigarettes in social behavior, and little is known about the potential impacts of flavorings in the ENDS. In our study, we aimed to investigate the effects of menthol flavor in ENDS on the social behavior of long-term vapor-exposed mice with a daily intake limit, and the underlying immunometabolic changes in the central and peripheral systems. We found that the addition of menthol flavor in nicotine vapor enhanced the social activity compared with the nicotine alone. The dramatically reduced activation of cellular energy measured by adenosine 5′ monophosphate-activated protein kinase (AMPK) signaling in the hippocampus were observed after the chronic exposure of menthol-flavored ENDS. Multiple sera cytokines including C5, TIMP-1, and CXCL13 were decreased accordingly as per their peripheral immunometabolic responses to menthol flavor in the nicotine vapor. The serum level of C5 was positively correlated with the alteration activity of the AMPK-ERK signaling in the hippocampus. Our current findings provide evidence for the enhancement of menthol flavor in ENDS on social functioning, which is correlated with the central and peripheral immunometabolic disruptions; this raises the vigilance of the cautious addition of various flavorings in e-cigarettes and the urgency of further investigations on the complex interplay and health effects of flavoring additives with nicotine in e-cigarettes.

Toxic Chemical Formation during Vaping of Ethyl Ester Flavor Additives: A Chemical Kinetic Modeling Study.

Ethyl ester flavor additives are used in e-liquids to produce a citrus flavor. Although these compounds are considered safe as flavor additives, this only applies to oral consumption and not vaping operations, where they can decompose into potentially harmful compounds including carboxylic acids. Further decomposition of these carboxylic acids is expected to produce ketene, which is a strong respiratory poison that can cause fatal lung damage at low concentrations. This study develops a kinetic model of the thermal decomposition of ethyl ester flavor additives and simulates the decomposition of these compounds under vaping conditions. These results show that under normal operating conditions, it is unlikely for any harmful compounds to be present in-lung. However, at higher operating temperatures, there is the potential for acetic and butanoic acid to be present in the lungs at concentrations that cause irritation, and where repeated exposure may lead to bronchitis. At more extreme operating conditions it is possible for harmful levels of ketene to be produced such that it could cause fatal or severely detrimental effects upon repeated exposure. These high temperatures can be reached under "dry" operating conditions that arise as a result of improper use, particularly in user-modified e-cigarettes.

Karakteristik kimia milkswit dan krimbrownswit: “inovasi produk olahan berbahan baku palm kernel oil”

Palm oil produces crude palm oil and palm kernel oil. Palm kernel oil can be processed into an alternative product for Milkswit and Krimbrownswit. Both processed products contain nutrients that are beneficial for health. In addition, Milkswit and Krimbrownswit can also be used as a form of diversification of processed products from palm oil. This study was aimed to identify the chemical characteristics of Milkswit and Krimbrownswit as processed products derived from palm kernel oil. This research was conducted from November 2020 – to January 2021 (3 months) at the Organic Chemistry Laboratory, Yogyakarta State University. This study was laid out in a non-factorial completely randomized design with different treatments. Milkswit used four treatments, namely: without food flavoring (A), adding food flavoring (B), adding food flavoring and cocoa powder (C), and adding food flavoring, chocolate, and milk powder (D). Krimbrownswit used two treatments, namely: without the addition of chocolate and with the addition of chocolate powder. Milkswit and Krimbrownswit treatment was repeated twice. The result showed that Milkswit products with the addition of food flavors, chocolate, and powdered milk (D) gave water, ash, total protein, and vitamin C content higher than Milkswit without the addition of food flavoring and cocoa powder. The content of vitamin C and total protein in Krimbrownswit with the addition of chocolate powder was 14.7 and 3.3 times higher, respectively than Krimbrownswit without the addition of chocolate powder. Both types of Krimbrownswit have a calorie content that accordance with the standard for the List of Food Ingredients by the Ministry of Health Republic of Indonesia and the water content has accordance with the quality standard of SNI 3541: 2014 for margarine products

Effect of Addition of Coffee Extract on Microbial Growth and Functional Properties of Yoghurt

Yoghurt is a popular probiotic milk product. Coffee flavoured yoghurt was developed to enrich the product with functional properties and help enhance local coffee consumption. The aim of the research was to study potential interaction of polyphenolic compounds present in coffee extract on the viability of lactic acid bacteria, yeast and moulds and, functional properties of coffee flavored yoghurt. Coffee flavoured yoghurt was prepared by adding coffee flavour extract to the yoghurt in varying amounts; 0.0%, 0.1%, 0.2%, and 0.3%. Treatment 0.0% was the control. A complete randomized design (CRD) was used, in which yoghurt was divided into 4 treatments in triplicate and was randomly assigned to 12 experimental units. The sampling for analysis was done at intervals of one week for 28 days from day one. Microbial analysis was done using standard AOAC 2016 method using MRS and PDA media and results were reported as CFU/ml of the coffee flavored yoghurt. Functional properties were determined by evaluation of total polyphenols and antioxidant activity using the Free radical scavenging activity by DPPH method and Folin ciocateau method. Data was analyzed by use of ANOVA, means separated by LSD at p<0.05 level of significance. From the findings, lactic acid bacteria in coffee flavoured yoghurt ranged between 3.7x107-1.09x108CFU/ml. Yeast and moulds ranged between 3.6x101-8.33x100 CFU/ml. TPC between 5.76±0.4-97.89±0.6mgGAE/ml while Antioxidant properties ranged from 15.82±0.9- 68.55±0.9 % DPPH. There were significant differences between coffee flavoured yoghurt and the control on the functional properties. In conclusion, addition of coffee flavour extract into the yoghurt improved the keeping quality of the yoghurt while maintaining its probiotic potential. More studies on addition of natural coffee flavour into other milk products are recommended.

Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer‐driven free‐comment analysis and descriptive analysis of tomato sauce with added garlic flavorings

AbstractOwing to difficulties associated with profiling and differentiation, it is challenging to identify drivers of liking of samples that contain complex flavor but have subtle differences. This study compared the efficacy of free‐comment (FC) analysis with descriptive analysis (DA) for profiling the sensory characteristics of tomato sauce with added garlic flavoring to identify the drivers of liking. Seven garlic tomato sauce samples were prepared by the addition of different garlic flavorings or crushed garlic. FC was conducted using 82 consumer panelists and DA was performed using eight trained panelists. Compared with the DA, the FC revealed the differences between samples better by using the concepts relevant to consumers and the descriptors with hedonic connotations. FC better identified the drivers of liking for the products with subtle differences, particularly in odor and flavor, but the standardized descriptors of DA could not sufficiently explain them due to a poor correlation with liking.Practical applicationsAs the consumer demand for healthful yet flavorful foods increases, the flavors of foods need to be finely adjusted using flavorings to meet consumer expectation. This can cause subtle changes in flavors that may be recognized but are not easy to verbalize or to distinguish, even by trained panelists. In such cases, it is difficult to derive the sensory determinants of liking that may be critical to guide product development. This study compared FC and DA to examine if the more spontaneous and richer descriptions obtained from FC could efficiently profile sample sets with subtle flavor differences. This study will aid the selection of efficient profiling methods for products with complex flavors.

Behavioral economic assessment of abuse liability for Black & Mild cigar flavors among young adults.

Cigars are available in a variety of flavors that may impact uptake and use, but little is known about how different flavors affect abuse liability. This study used 3 behavioral economic tasks to examine abuse liability of Black & Mild cigars differing in flavor among young adult cigarette smokers. Participants were 25 cigar-naïve young adults (aged 18-25 years) who smoked ≥ 5 cigarettes/day. In 5 Latin square-ordered laboratory visits, participants completed 3 abuse liability tasks (drug purchase task, cross-price purchase task, and multiple-choice procedure) for each of 4 cigar flavors (original, cream, wine, or apple) and own-brand cigarettes. In the drug purchase task, relative to own-brand cigarettes, all cigar flavors were associated with lower abuse liability using most measures (intensity, breakpoint, maximum total tobacco expenditure for 1 day [ps < .05]), although only wine-flavored cigars scored significantly lower using 1 measure (price at maximum total tobacco expenditure for 1 day). When cigars and cigarettes were available concurrently in the cross-price purchase task, all cigar flavors functioned as substitutes for cigarettes. Using the multiple-choice procedure, crossover points for wine- (mean = $0.61) and apple-flavored cigars (mean = $0.71) were significantly lower than own-brand cigarettes (mean = $0.86) and original-flavored cigars (mean = $1.00); no significant differences existed between own-brand cigarettes and original-flavored cigars. Thus, whereas abuse liability may be highest for participants' own-brand cigarette, young adult smokers may be willing to use flavored cigars. Furthermore, abuse liability varies by cigar flavor, with original- and cream-flavored cigars appearing to have the highest abuse liability. Characterizing flavors and flavor additives in cigars represent an important tobacco regulatory target. (PsycInfo Database Record (c) 2022 APA, all rights reserved).

Relativistic X-Ray Reflection Models for Accreting Neutron Stars

Abstract We present new reflection models specifically tailored to model the X-ray radiation reprocessed in accretion disks around neutron stars, in which the primary continuum is characterized by a single-temperature blackbody spectrum, emitted either at the surface of the star or at the boundary layer. These models differ significantly from those with a standard power-law continuum, typically observed in most accreting black holes. We show comparisons with earlier reflection models and test their performance in the NuSTAR observation of the neutron star 4U 1705−44. Simulations of upcoming missions such as XRISM-Resolve and Athena X-IFU are shown to highlight the diagnostic potential of these models for high-resolution X-ray reflection spectroscopy. These new reflection models xillverNS, and their relativistic counterpart relxillNS, are made publicly available to the community as an additional flavor in the relxill suite of reflection models.

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.

Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.

Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts

Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts

Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

A new paradigm for investigating temporal order memory shows higher order associations are present in recent but not in remote retrieval.

Memory of a sequence of distinct events requires encoding the temporal order as well as the intervals that separates these events. In this study, using order-place association task where the animal learns to associate the location of the food pellet to the order of entry into the event arena, we probe the nature of temporal order memory in mice. In our task, individual trials become distinct events, as the animal is trained to form a unique association between entry order and a correct location. The inter-trial intervals (> 30min) are chosen deliberately to minimize the inputs from working memory. We develop this paradigm initially using four order-place associates and later extend it to five paired associates. Our results show that animals not only acquire these explicit (entry order to place) associations but also higher order associations that can only be inferred implicitly (temporal relation between the events) from the temporal order of these events. As an indicator of such higher order learning during the probe trial, the mice exhibit predominantly prospective errors that decline proportionally with temporal distance. On the other hand, prior to acquiring the sequence, the retrospective errors are dominant. In addition, we also tested the nature of such acquisitions when temporal order CS is presented along with flavored pellet as a compound stimulus comprising of order and flavor both simultaneously being paired with location. Results from these experiments indicate that the animal learns both order-place and flavor-place associations. Comparing with pure order-place training, we find that the additional flavor stimulus in a compound training paradigm did not interfere with the ability of the animals to acquire the order-place associations. When tested remotely, pure order-place associations could be retrieved only after a reminder training. Further higher order associations representing the temporal relationship between the events is markedly absent in the remote time.

Robust, Comprehensive, Sensitive Analysis of Hydroxyl Flavour Additives in Cigarette Smoke Combining Silylation and Gc-Ms/Ms with an Improved Backflushing System

Robust, Comprehensive, Sensitive Analysis of Hydroxyl Flavour Additives in Cigarette Smoke Combining Silylation and Gc-Ms/Ms with an Improved Backflushing System

Fermentasi Seduhan Kopi Arabika Dengan Bakteri Lactobacillus Casei Dan Ragi Saccharomyces Cerevisiae Dan Uji Toksisitas

Coffee drinks are one of the most popular drinks for people of all ages, especially adults. But now with the addition of flavor, most people are enjoying coffee drinks.The purpose of the study was to see the effect of fermentation on the taste and aroma of brewed Arabica coffee with Lactobacillus casei and yeast Saccharomyces cerevisiae isolates with the addition of grape juice and sucrose and the level of toxicity of the fermentation of brewed Arabica coffee with the Brine Shrimp Lethality Test (BSLT).This research is experimental, namely the fermentation of brewed Arabica coffee with Lactobacillus casei and yeast Saccharomyces cerevisiae isolates with the addition of grape juice and sucrose. Fermentation was carried out for 3 days at open room temperature under anaerobic conditions. The results of the fermentation were tested for Brine Shrimp Lethality Test (BSLT), alcohol content test and organoleptic test by 15 panelists. Furthermore, the data were tested using the hedonic test of analysis of variance.The results of the variance showed that the fermentation of roasted Arabica coffee and green beans on taste obtained F count &lt; F table 1% showed no significant difference, for aroma obtained F count &gt; F table 1% showed there was a significant difference, to the color of the steeped fermented sample Roasted Arabica coffee obtained F count &lt; F table 1% shows there is no real difference while in green beans obtained F count &gt; F table 1% shows there is a significant difference.

Physical And Sensory Characteristics Of Emulsion Drinks Red Palm Oil

Red palm oil contains carotenoids (β, α, ϒ-carotene) so that it has the potential to be developed into a healthy oil. This study aims to obtain physical characteristics (viscosity and stability) and sensory of red palm oil emulsion drink at various concentrations of the addition of CMC and mango flavor. This study used a completely randomized design (CRD) with 2 factors, namely the CMC concentration (0.5%, 0.75% and 1%) and the mango flavor concentration (1.5% and 2%). Red palm oil emulsion drink has a viscosity of 137.93 - 314.92 cP and stability of 77.66 - 94.06%. Sensory score for color 3.44 - 3.80, aroma 3.0 - 3.53, taste 2.72 - 3.00 and viscosity 3.16 -3.32. The higher the CMC concentration and the added manga flavor, the higher the viscosity and stability as well as the sensor score.

PSVII-4 Flavoured drinking water improves performance of post-weaned piglets

Abstract Water is an absolute requirement in the daily needs of the pig. It has been suggested that after weaning, pigs may not consume enough water which impacts in their hydration. It is commonly known that providing water to piglets encourages higher feed intake and improves nutrient absorption, with a positive impact on weight gain and on post-weaning feed intake adaptation, decreasing problems caused by the transition phase from the farrowing unit to the nursery. The objective of this study was to evaluate the effect of the addition of a flavor to the drinking water of piglets on their voluntary water intake and performance in the first week after weaning. Sixty (30 males and 30 females) commercial piglets were used, in a randomized block design, with 10 repetitions per treatment (with or without addition of 100g/ 1000 L of water of Power sweet®; Adisseo) and each repetition with 3 animals. The piglets were weighed at weaning and d 8 post weaning. Parameters evaluated were the initial and final weight; daily weight gain; average daily and total feed intake; total daily and average consumption per animal of water and correlation between feed and water consumption. The means of the variables were submitted to the Pdiff option of the SAS using the Tukey test for contrasts (P &amp;lt; 0.05). The addition of a flavor in the drinking water increased daily weight gain in 6.7% (P = 0.041), average daily feed consumption in 2.98% (P = 0.0014), total feed consumption in 2.96% (P = 0.0014) and increased the final weight by 1.25% (P = 0.0411) when compared the control. Feed and water intake had a positive correlation in both treatments. The addition of flavor to the drinking water increases feed and water intake, improving the piglet performance in the first week after weaning.