Flavor Effects Research Articles

Color-flavor interactions in associative learning: Evidence from a computerized matching task

We report a study designed to examine color-flavor interactions in computerized associative learning tasks. In Experiment 1, participants learned to associate certain flavor labels (i.e., strawberry-, apple-, and orange-flavor) with personal identities (i.e., self, friend, and stranger) before learning associations between these personal identities and drink colors (i.e., red-, green-, and orange-color). In the subsequent color-identity matching task, they made faster responses to the colors related to self in comparison with those related to other identities, indicative of a self-prioritization effect. Importantly, the magnitude of the self-prioritization effect was greater when the self-related flavor label and drink color were congruent than when they were incongruent with color-flavor associations. In Experiment 2, the participants learned to associate certain drink colors with personal identities before learning associations between flavor labels and personal identities. Consequently, comparable self-prioritization effects emerged in the color-flavor congruent and incongruent conditions of the flavor-identity matching task. Collectively, these results suggest that the prioritization of a self-related flavor label might be extended to a color associated with this flavor, but not vice versa. The findings of this study demonstrate that the effects of flavor on color processing could be stronger than the effects of color on flavor processing in computerized tasks unrelated to dining.

Influence of menthol and green apple e-liquids containing different nicotine concentrations among youth e-cigarette users.

E-cigarettes are popular among adolescents. Given that flavors enhance e-cigarette appeal, this study examined the influence of flavors on nicotine in e-cigarettes. Youth e-cigarette users (average 26.2 days [SD = 3.6] in past 28 days) were randomized to use e-cigarettes containing 6 or 12 mg/mL of freebase nicotine and completed 4 test sessions. During the first 3 test sessions, participants completed 3 fixed puffing bouts (1 puffing bout = 10 puffs, 3 s each, 30-s interval), using menthol, green-apple, and unflavored e-liquids (50 propylene glycol [PG]/50 vegetable glycerin [VG]) with their assigned nicotine concentration in a random order using a ∼5.5-W V2 e-cigarette device. After each puffing bout, participants assessed subjective effects of nicotine and flavor. In the 4th test session, participants used any of the e-liquids they had tried in the earlier sessions, ad libitum for 60 min and the amount of e-liquid used for each flavor and the number of puffs was assessed. Participants (n = 49; 6 mg/mL [n = 24]; 12 mg/mL [n = 25]) were 63.3% male, 65.3% non-Hispanic White with an average age of 18.7 (SD = 0.9). Mixed models analysis revealed that green apple and 6 mg/mL of nicotine independently increased liking of e-cigarette taste. In addition, green apple produced higher ratings of fruitiness, sourness, sweetness, and menthol produced higher ratings of coolness. We did not observe any interactions between nicotine and flavor. Youth liked the taste of e-liquids containing green-apple flavor or low nicotine concentration which highlights the appeal of fruit flavors in e-cigarettes to adolescents. (PsycInfo Database Record (c) 2021 APA, all rights reserved).

Preliminary assessment of the subjective effects of electronic-cigarettes in young-adult low-dose electronic-cigarette users: Effects of nicotine dose and e-liquid flavor

Objective The present study evaluated the effects of nicotine concentration (0-10 mg/ml) and flavor (gummy bear vs unflavored) on the subjective experiences of vaporized nicotine in young adult low-dose nicotine (3 mg/ml) ECIG users. Participants Eight young adult ECIG users were recruited. Methods A single blinded crossover study was used. Participants were instructed to take ten 1.5 second puffs, each separated by 20 seconds. After self-administration, heart rate was recorded, and participants completed the Drug Effects, Direct Effects of Nicotine, and Direct Effects of ECIG questionnaires. Results ECIG user’s standard daily nicotine dose influenced the rewarding and aversive effects of nicotine as the 10 mg/ml dose was found to be aversive in this user group. The combination of flavor and nicotine increased the subjective effects of ECIGs. Conclusions Flavored e-liquids contribute to the reinforcing properties of nicotine by enhancing the subjective effects, which may lead to continued ECIG use.

Flavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows.

This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation. A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1% flavor compound from d 90 of gestation to 25 d post-farrowing, and then the piglets were weaned. The reproductive performance and the fecal microbiota of sows were analyzed. Compared with the controls, flavor supplementation in maternal diets increased (P < 0.05) weaning litter weight, litter weight gain, weaning body weight, and average daily gain of piglets. There was a trend of increase in the average daily feed intake of sows (P = 0.09) by maternal dietary flavor addition. The backfat thickness and litter size were not affected by flavor supplementation (P > 0.05). The 16S rRNA analysis showed that flavor supplementation significantly increased the abundance of Phascolarctobacterium (P < 0.05), but significantly decreased genera Terrisporobacter, Alloprevotella, Clostridium_sensu_stricto_1, and Escherichia-shigella (P < 0.05). Spearman correlation analysis showed that Phascolarctobacterum was positively correlated with the average daily feed intake of sows (P < 0.05), the litter weight gain and average daily gain of piglets (P < 0.05). In contrast, Clostridium_sensu_stricto_1 and unclassified_f__Lachnospiraceae were negatively correlated with the litter weight gain and average daily gain of piglets (P < 0.05). Taken together, dietary flavor supplementation improved the reproductive performance of the sows, which was associated with enhanced beneficial microbiota and decreased potentially pathogenic bacteria in the sows.

Neutrino Fast Flavor Conversions in Neutron-Star Postmerger Accretion Disks.

A compact accretion disk may be formed in the merger of two neutron stars or of a neutron star and a stellar-mass black hole. Outflows from such accretion disks have been identified as a major site of rapid neutron-capture (r-process) nucleosynthesis and as the source of "red" kilonova emissions following the first observed neutron-star merger GW170817. We present long-term general-relativistic radiation magnetohydrodynamic simulations of a typical postmerger accretion disk at initial accretion rates of M[over ˙]∼1 M_{⊙} s^{-1} over 400ms postmerger. We include neutrino radiation transport that accounts for the effects of neutrino fast flavor conversions dynamically. We find ubiquitous flavor oscillations that result in a significantly more neutron-rich outflow, providing lanthanide and 3rd-peak r-process abundances similar to solar abundances. This provides strong evidence that postmerger accretion disks are a major production site of heavy r-process elements. A similar flavor effect may allow for increased lanthanide production in collapsars.

Effect of flavour manipulation on ENDS (JUUL) users’ experiences, puffing behaviour and nicotine exposure among US college students

SignificanceElectronic nicotine delivery system (ENDS) use has continued to increase exponentially among young people in the USA, with unique flavours being one of the most cited reasons for use. Yet,...

Discrimination of the fruits of Amomum tsao-ko according to geographical origin by 2DCOS image with RGB and Resnet image analysis techniques

Amomum tsao-ko Crevost et Lemaire is a well-known dietary spice in the world for its unique flavor and medicinal effects. Nevertheless, the geographical origin of A. tsao-ko fruits plays a key role in affecting their aroma of cooking food and medicinal effects. This study attempted to investigate the prospects of using two dimensional correlation spectra (2DCOS) and image analysis methods for tracing the origins of A. tsao-ko fruits. To this goal, the near infrared (NIR) spectra of 439 A. tsao-ko fruits collected from 6 regions were obtained and converted into synchronous and asynchronous 2DCOS images. On this basis, two image analysis methods, including Red-Green-Blue (RGB) image analysis and residual convolutional neural network (Resnet) analysis, were applied for authenticating the geographical origin. The results of two image classification models indicated that synchronous 2DCOS images were more suitable to discriminate the geographical origins of A. tsao-ko fruits than asynchronous 2DCOS images. Furthermore, the comparison of categorized result between two image classification models suggested that Resnet model could not only automatically extract features from raw data but also provide more better discriminate model. Therefore, synchronous 2DCOS images combined Resnet analysis could be used as a reliable method for quality control of spice and herb.

Tıbbi ve Aromatik Bitkilerin Ekstraksiyon Yöntemleri, Gıdalarda Kullanımı ve Takviye Edici Gıda Alanında Değerlendirilmesi

Tıbbi ve aromatik bitkiler (TAB), tüketicilerin doğal beslenme ve yaşama olan ilgisinin artmasıyla birlikte son yirmi yılda ön plana çıkmıştır. Türkiye, bulunduğu coğrafi konum, sahip olduğu iklim ve bitki çeşitliliği sayesinde TAB açısından önemli bir yere sahiptir. Oldukça geniş bir varyete gösteren TAB‘ın; lezzet, koku, tat verici, antimikrobiyal, antioksidan ve terapötik gibi etkileri nedeniyle çeşitli formlarda (bütün, öğütülmüş, toz, ekstrakt, ekstre, hidrosol veya uçucu yağlar) kullanımları mevcuttur. Bileşimlerindeki sekonder metabolitlerden dolayı tıp ve eczacılık alanlarının yanı sıra fonksiyonel gıda bileşeni ve takviye edici gıda olarak kullanımları da önem taşımaktadır. Son yıllarda dünya ölçeğinde artarak yaşanan küreselleşme, kentleşme, değişen yaşam koşulları ve beslenme alışkanlarının farklılaşması ile birlikte ortaya çıkan yetersiz ve dengesiz beslenme sonucu tüketicilerin takviye edici gıdalara yönelimini artırmıştır. Takviye edici gıdalar pazarında TAB‘ın kullanımına daha fazla yer verilmesiyle bu alanda gerekli düzenlemelere gidilmiştir. Bu derlemede, TAB ile bunların takviye edici gıda üretiminde kullanımı üzerine bazı bilgilere yer verilmiştir.

Diacetyl and Butter Flavors Induces Genotoxic Effects and Liver Toxicity in Male Swiss Albino Mice after Acute and Chronic Exposure.

Since the mid-1950s, the volatile structure of butter oil and butter were researched, and an exhaustive list of elements has been collected. Diacetyl is an aromatic popular synthetic fragrance that gives food a buttery taste used in ice cream, snacks and potting with butter, strawberry, caramel, or cheese flavor. The chromosomal aberrations and micronuclei are commonly used biomarkers of chromosomal damage, genome stability, and cancer risk assessment. In vivo trials are still important to assess the genetic toxicology of chemical products such as industrial chemicals, pharmaceuticals, and food additives. This study aimed at assessing the potential genotoxic effect of diacetyl and butter flavors on swiss albino mice using alterations in liver function enzymes, micronucleus (MN), and chromosomal aberrations (CA) assays. The results showed that exposure of swiss albino mice males to diacetyl and butter flavors induced (CA) and (MN) in a statistically highly significant manner compared to the control. Meanwhile, the biochemical analysis revealed that these substances caused an exceptional rise in liver function enzymes (AST, ALT, and ALP) activity in serum of treated experimental animals. In conclusion, both tested compounds have increased the chromosomal aberration, micronucleus test, and serum levels of liver function enzymes indicating their high potential of being cytotoxic and genotoxic materials.

Nicotine-free vapor inhalation produces behavioral disruptions and anxiety-like behaviors in mice: Effects of puff duration, session length, sex, and flavor

Electronic-cigarette's (ECIGs) popularity has grown over the last decade and changed the way individuals administer nicotine. Preclinical research is imperative for understanding the addictive properties and health-risks associated with ECIG use; however, there is not a standard dosing regimen used across research laboratories. The main objective was to determine how vapor puff durations, administration session length, and flavored e-liquid alter general and mood-disorder related behaviors while providing a foundation of vapor administration parameters. Adult male and female C57BL/6 mice were exposed to several nicotine-free unflavored vapor puff durations (1, 3, 6, or 10 s) and vapor administration session lengths (10 and 30 min) then measured on the following assays: locomotor activity (LMA), tail suspension test (TST), and light-dark test. The effects of mecamylamine and the time-course of vapor-induced depression of LMA also were assessed. Additionally, mice were exposed to flavored (strawberry and adventurers tobacco blend) vapor inhalation and measured on locomotor activity, tail suspension test, and light-dark test. Following both 10 and 30 min vapor administration session, there was a puff duration-dependent decrease in distance traveled, time in center, and rearing. The vapor-induced depression of LMA was not mediated by nicotine or nicotinic acetylcholine receptor (nAChR) activation and lasted 60–90 min. The 10 s puff duration produced an anxiogenic-like effect in the light-dark test by decreasing the time spent in the light side. Vapor inhalation did not significantly alter TST behavior. No significant effects of sex or flavor were found. The anxiogenic-like effects of nicotine-free vapor inhalation are concerning as many adolescents vape nicotine-free flavored e-liquid, and there is an association between ECIGs and mood disorders. Additionally, these studies demonstrate that vapor puff duration, but not vapor administration session length, is an important variable to consider during research design as it can become a confounding variable and alter baseline behaviors.

Weight Status and Effects of Non-Tobacco Flavors on E-Cigarette Product Appeal

Background Flavors in tobacco products may be salient drivers of tobacco product use among people with overweight or obesity. Yet, whether perceived appeal of e-cigarettes with different flavors varies as a function of weight status is unknown. Purpose: To conduct secondary data analyses of a laboratory experiment to examine whether weight moderates differences in perceived appeal of fruit, menthol, and tobacco flavored e-cigarettes in young adults who vape. Methods: Using a within-subjects experimental design, young adults in Los Angeles, CA, USA. (Mage = 25.36 ± 4.42 Range: 18–35) with normal weight (n = 48) or overweight/obesity (n = 51) were administered standardized doses of e-cigarette solutions varying in flavor (fruit, menthol, tobacco). Following each administration, participants rated the appeal of the solution (range: 0–100). Results: The extent to which menthol (vs. tobacco)-flavored e-cigarettes were rated more appealing was amplified among participants with overweight or obesity versus normal weight participants (flavor × weight interaction Estimate = 7.54, p = .01 95% CI = [2.30, 12.80]). There were no differences in the effects of fruit (vs. tobacco) flavored e-cigarettes on appeal as a function of weight status. Conclusions: Menthol flavors in e-cigarettes may be disproportionately appealing to young adults with overweight and obesity. Supplemental data for this article is available online at https://doi.org/10.1080/10826084.2021.1899229.

Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen

The purpose of this study was to screen flavor information for positioning of non-fried ramen products and to examine the applicability of plant-based ingredient content in flavor communication. Effects of information related to savoriness, spiciness, menu name, plant-based ingredient content (%), and texture of samples on informed satisfaction were examined using home–use tests and online surveys. In order to form a regression model that explained variations in the informed satisfaction of non-fried ramen samples, we created indices that integrated the importance of information and the congruence of information with flavor perception. We have confirmed that effects of congruence on increasing satisfaction were higher than those of importance of information. When congruence/importance was used as an independent variable, a quadratic regression equation has explained the variations on satisfaction levels with an R2 value of 72.7% (p = 0.006). Considering the positive congruence effect that plant-based ingredient percentages and perceived flavors had on informed satisfaction levels, communication schemes are needed to promote foods that have high percentages of plant-based ingredients.

Impact of heat treatment and flavorings on the antioxidant capacity of black and green tea

AbstractThe high antioxidant capacity of tea is well-known, but the effect of flavorings like honey or lemon has been less studied. Their antioxidants can interact with each other, the global result being also affected by the brewing temperature.The combined effect of heat (55 and 80 °C) and flavorings (acacia and honeydew honeys, lemon juice) on the total polyphenol, total flavonoid content and antioxidant capacity of black and green teas was studied.In many cases higher antioxidant capacity was obtained at 80 °C. Teas flavored with honeydew honey had higher antioxidant capacity than those containing acacia honey. Addition of lemon decreased the antioxidant capacity of tea with honey. No synergies were confirmed in any of the compositions investigated. Vitamin C content of lemon-containing black tea was reduced by half at 80 °C compared to tea brewed at 55 °C; while honey was shown to partly prevent this loss of ascorbic acid.

Leptogenesis from the asymmetric texture

We investigate non-resonant thermal leptogenesis in the context of the $SU(5) \times \mathcal{T}_{13}$ "asymmetric texture", where both Dirac and Majorana ${CP}$ violation arise from a single phase in the tribimaximal seesaw mixing matrix. We show that the baryon asymmetry of the universe can be explained in this model only when flavor effects are considered for right-handed neutrino masses of $\mathcal{O}(10^9 - 10^{12})$ $\text{GeV}$. The sign of the baryon asymmetry also determines the sign of the previously predicted Dirac $\require{cancel}\cancel{CP}$ phase $|\delta_{CP}| = 1.32\pi$, consistent with the latest global fit $\delta_{CP}^{PDG} = 1.37 \pm 0.17\pi$.

Gradual Application of Potassium Fertilizer Elevated the Sugar Conversion Mechanism and Yield of Waxy and Sweet Fresh-Eaten Maize in the Semiarid Cold Region

Fresh-eaten maize (Zea mays L.) is favored by consumers for its unique flavor, good health, and medical effects. Heilongjiang province is a semiarid cold region with the annual output of 3.35 billion ears, and the demand for fresh eaten maize is increasing in the region. Therefore, improving its yield and quality is urgently needed in this area. In this study, two of thirty varieties (waxy maize Jin-262 and sweet maize Jingke-183) were used and five proportions of potassium (K2O, 120 kg/ha) were applied at sowing, jointing, and large trumpet stages to identify the high yield and quality of fresh-eaten maize under a semiarid cold ecological condition in Daqing, Heilongjiang province, China, during 2017-2018. The results from the screening of eighteen maize varieties showed that waxy maize Jin-262 and sweet maize Jingke-183 had higher starch content and soluble sucrose contents than those of other varieties. While the potassium proportions application during the sowing (20%), jointing (40%), and large trumpet stages (40%) had further significantly increased the starch content, soluble sugar content, sucrose content, and sucrose metabolic enzymes activities of Jin-262 and Jingke-183, however, the yields of Jin-262 and Jingke-183 had increased by applying potassium fertilizer during the sowing stages (50%) and jointing stages (50%). Considering the overall higher maize quality, we recommended the waxy maize Jin-262 and sweet maize Jingke-183 varieties along with application of 20% (sowing), 40% (jointing), and 40% (large trumpet stages) of 120 kg/ha potassium fertilizer for the improvement of grain quality of maize planting in the semiarid cold region. Otherwise, reasonable gradual potassium fertilization might be a wiser option.

The effect of flavor on the oral perception and palatability of viscosity in healthy human subjects

ObjectivesThickeners are frequently used in various foods, including ice cream and sauces, to impart viscosity. Generally, viscous foods have some flavor (smell and taste). In this study, we examined the effects of flavor on the oral perception and palatability of viscosity in humans. MethodsViscous fluids were prepared by adding the commercial thickener Tsururinko® (0.5 and 3.0%) to water and apple juice, which were used as the control and flavor fluids, respectively. The viscosity and palatability perception of the test fluids were evaluated in nine healthy volunteers using a visual analog scale. In the other seven volunteers, fluid viscosities were measured before and after spitting following retention in the mouth for 5 s to investigate the dilution of viscous fluids by flavor-stimulated saliva. ResultsWith 1.5% Tsururinko®, there was no difference between the physical viscosity of water and apple juice, but the perceived viscosity of apple juice was significantly lower than that of water. With 3.0% Tsururinko®, the viscosity of apple juice was significantly higher than that of water, but the perceived viscosities did not differ significantly. The addition of Tsururinko® reduced palatability in water in a dose-dependent manner. Apple juice suppressed this Tsururinko®-induced reduction. The reduction in viscosity after spitting was significantly larger in apple juice than in water. ConclusionOur results suggest that a favorable flavor reduces the perception of oral viscosity, which is due to mixing with stimulated saliva, and suppresses the unpalatability of thickeners.

The Effect of Water Flavor on Voluntary Water Intake in Hospitalized Horses

Hospitalized horses are at risk for colic due to several factors, all of which may reduce voluntary water intake (VWI) further contributing to the development of colic during hospitalization. Our objectives were to determine if using flavored water (sweet feed, peppermint, or apple-flavored electrolyte) increases VWI of hospitalized horses and to determine if horses consumed more flavored water versus plain water. We hypothesized that (1) in hospitalized horses the availability of flavored water results in more VWI than the availability of unflavored water and that (2) average intake of flavored water is larger for flavored versus unflavored within the experimental (flavored) group. Four groups of hospitalized horses (n = 10/group) were recruited. All horses were provided two buckets of water. Control horses were provided two buckets of plain water. The other three groups were provided one bucket of plain water and one bucket of flavored water (sweet feed, peppermint, or a commercial apple-flavored electrolyte). The total and the flavor-specific water consumed was recorded during a 72-hour period. There was weak evidence to suggest that the use of flavored water increases median total water intake of hospitalized horses by a factor of 1.76 [95% CI: 0.98 to 3.11] for sweet feed (P = .05) and 1.85 [95% CI: 1.03 to 3.33] for peppermint (P = .04). The results strongly supported that horses consumed more sweet feed–flavored water (27.0 mL/kg/day [95% CI: 14.6 to 39.3] more water) compared with plain water (P = .0001).

Reactive Oxygen Species, Mitochondrial Membrane Potential, and Cellular Membrane Potential Are Predictors of E-Liquid Induced Cellular Toxicity.

IntroductionThe use of flavors in electronic cigarettes appeals to adults and never-smoking youth. Consumption has rapidly increased over the last decade, and in the U.S. market alone, there are over 8000 unique flavors. The U.S. Food and Drug Administration (FDA) has begun to regulate e-liquids, but many have not been tested, and their impact, both at the cellular level, and on human health remains unclear.MethodsWe tested e-liquids on the human cell line HEK293T and measured toxicity, mitochondrial membrane potential (ΔΨ m), reactive oxygen species production (ROS), and cellular membrane potential (Vm) using high-throughput screening (HTS) approaches. Our HTS efforts included single-dose and 16-point dose–response curves, which allowed testing of ≥90 commercially available e-liquids in parallel to provide a rapid assessment of cellular effects as a proof of concept for a fast, preliminary toxicity method. We also investigated the chemical composition of the flavors via gas chromatography–mass spectrometry.ResultsWe found that e-liquids caused a decrease in ΔΨ m and Vm and an increase in ROS production and toxicity in a dose-dependent fashion. In addition, the presence of five specific chemical components: vanillin, benzyl alcohol, acetoin, cinnamaldehyde, and methyl-cyclopentenolone, but not nicotine, were linked with the changes observed in the cellular traits studied.ConclusionOur data suggest that ΔΨ m, ROS, Vm, and toxicity may be indicative of the extent of cell death upon e-liquid exposure. Further research on the effect of flavors should be prioritized to help policy makers such as the FDA to regulate e-liquid composition.ImplicationsE-liquid cellular toxicity can be predicted using parameters amenable to HTS. Our data suggest that ΔΨ m, ROS, Vm, and toxicity may be indicative of the extent of cell death upon e-liquid exposure, and this toxicity is linked to the chemical composition, that is, flavoring components. Further research on the effect of flavors should be prioritized to help policy makers such as the FDA to regulate e-liquid composition.

Flavour effects in gravitational leptogenesis

Within the Type-I seesaw mechanism, quantum effects of the right-handed (RH) neutrinos in the gravitational background lead to an asymmetric propagation of lepton and anti-leptons which induces a Ricci scalar and neutrino Dirac-Yukawa coupling dependent chemical potential and therefore a lepton asymmetry in equilibrium. At high temperature, lepton number violating scattering processes try to maintain a dynamically generated lepton asymmetry in equilibrium. However, when the temperature drops down, the interactions become weaker, and the asymmetry freezes out. The frozen out asymmetry can act as a pre-existing asymmetry prior to the standard Fukugita-Yanagida leptogenesis phase (Ti ∼ Mi, where Mi is the mass of ith RH neutrino). It is then natural to consider the viability of gravitational leptogenesis for a given RH mass spectrum which is not consistent with successful leptogenesis from decays. Primary threat to this gravity-induced lepton asymmetry to be able to successfully reproduce the observed baryon-to-photon ratio is the lepton number violating washout processes at Ti ∼ Mi. In a minimal seesaw set up with two RH neutrinos, these washout processes are strong enough to erase a pre-existing asymmetry of significant magnitude. We show that when effects of flavour on the washout processes are taken into account, the mechanism opens up the possibility of successful leptogenesis (gravitational) for a mass spectrum M2 » 109GeV » M1 with M1 ≳ 6.3 × 106 GeV. We then briefly discuss how, in general, the mechanism leaves its imprints on the low energy CP phases and absolute light neutrino mass scale.

127 Effect of feed sweetener and feed flavor on growth performance of weanling pigs

Abstract An experiment was conducted to test the hypothesis that feed flavor and feed sweetener improve growth performance of weanling pigs. One hundred twenty-eight pigs (5.97 ± 0.55 kg) were allotted to 4 treatments with 4 pigs per pen and 8 pen replicates per diet. A 3-phase feeding program was used. In all phases, a control diet was formulated based on corn and soybean meal, and 3 additional diets were formulated by adding feed flavor (500 mg/kg), feed sweetener (150 mg/kg), or their combination to the control diet. Fecal scores were visually assessed using a score from 1 to 5 (1 = normal feces to 5 = watery diarrhea). Experimental diets were fed to pigs for 6 wk. Data were analyzed using SAS with pen as the experimental unit. Diet was the fixed effect and replicate was the random effect. Results indicated that overall average daily feed intake (ADFI) was greater (P &amp;lt; 0.05) and overall average daily gain (ADG) tended to be greater (P &amp;lt; 0.10) for pigs fed the diet containing feed sweetener compared with pigs fed the control diet (Table 1). The observed improvements in ADG and ADFI also resulted in greater (P &amp;lt; 0.05) final body weight for pigs fed the feed sweetener diet compared with pigs fed the control diet. Inclusion of feed flavor, feed sweetener, or the combination of feed flavor and sweetener in diets did not affect fecal scores of pigs, but inclusion of feed flavor resulted in reduced overall frequency of diarrhea (P = 0.05). In conclusion, supplementation of feed sweetener improved growth performance and feed flavor supplementation to diets ameliorated post-weaning diarrhea of weanling pigs from d 1 to 42.