Flavor Effects Research Articles

Review of the Analytical Methods for and Clinical Impact of Additives and Flavors Used in Electronic Cigarettes

Electronic cigarettes (ECs) have recently become very popular among the population due to the various flavors available for vaping products. Consequently, manufacturers are trying to attract more users through the addition of various additives including nicotine, new flavors, and aromas. However, the inhalation of unknown and untested chemicals may cause health problems. Therefore, more clinical reports need to be collected for standardization of ECs for their effective regulation. However, detailed compositional information for EC additives is not commonly available. The aim of this review is, therefore, to study the state-of-the-art methods that can be employed for the quantitative analysis of the composition of electronic cigarettes with respect to these additives and flavors along with the basic cigarette ingredient like nicotine (both before and after consumption). In addition, efforts have also been made to address the clinical impacts of vaping EC and its additives on both the organ and cellular level. It was found that the effect of flavorings in EC is clearly associated with pathogenicity at the molecular level and need of standardization of the usage of EC and its flavorings is urgently needed.

Effect of e-cigarette flavors on nicotine delivery and puffing topography: results from a randomized clinical trial of daily smokers.

There is limited understanding regarding how various e-cigarette flavorings may influence the behavior of non-regular e-cigarette users who are regular cigarette smokers. To assess differences in nicotine delivery, puffing topography, subjective effects, and user satisfaction from different flavored e-liquids. Eighteen daily smokers (average age, 44.1 ± 7.0; 9 males; average CPD, 13.0 ± 5.8) smoked their tobacco cigarettes during an initial visit and returned five times to try an e-cigarette (eGo type) refilled with a nicotine solution (24 mg/ml) of five different flavors: cherry, tobacco, espresso, menthol, and vanilla (randomized order). Assessments at each visit included puffing topography, blood samples for nicotine analysis, and subjective reports of nicotine effects and flavor satisfaction. Vaping different flavors resulted in different levels of plasma nicotine. The flavor producing the highest plasma nicotine concentration (Cmax) was cherry (median 21.2 ng/ml), which was not significantly different than nicotine delivery from a combustible cigarette (29.2 ng/ml, p > .05). Vanilla e-liquid produced the lowest Cmax (9.7 ng/ml), and participants tended to puff less frequently on vanilla compared to tobacco flavor (p = .013). Flavors did not differ significantly in the speed of nicotine delivery (Tmax). During controlled use, puff duration for all flavors was significantly longer than a combustible cigarette (p < 0.05). After controlling for nicotine delivery, significant differences in flavor enjoyment were detected. Menthol flavored e-liquid was rated as more enjoyable than vanilla and tobacco flavored e-liquids (p < 0.05). Flavors tested in this study yielded different patterns of nicotine delivery and led to differences in reduction in smoking urges. ClinicalTrials.gov Identifier: #NCT02575885.

Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples.

In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.

Fermion dark matter with N2 leptogenesis in minimal scotogenic model

We study the possibility of singlet fermion dark matter (DM) and successful leptogenesis in minimal scotogenic model which also provides a common origin of DM and light neutrino masses. In this scenario, where the standard model (SM) is extended by three gauge singlet fermions and one additional scalar doublet, all odd under an in-built Z2 symmetry, the lightest singlet fermion which also happens to be the lightest Z2 odd particle, can be either thermal or non-thermal DM candidate depending upon the strength of its couplings with SM leptons and the Z2 odd scalar doublet. In both the scenarios, the Z2 odd scalar doublet plays a non-trivial role either by assisting coannihilation with thermal DM or by providing a source for non-thermal DM via decay. The heavier Z2 odd singlet fermion produces a net lepton asymmetry through its out-of-equilibrium decay into SM leptons and Z2 odd scalar doublet. We show that the requirement of producing the observed baryon asymmetry pushes the scale of leptogenesis in case of normal ordering of light neutrino masses to several order of magnitudes above TeV scale. In case of inverted ordering however, it is possible to have successful N2 leptogenesis at a scale of few tens of TeV . Inclusion of lepton flavour effects lowers this scale of leptogenesis by around an order of magnitude in both the cases. Correct DM abundance can be realised either by thermal freeze-out or by freeze-in mechanism in different parts of the parameter space that can have interesting prospects for ongoing experiments.

Appeal of JUUL among adolescents

IntroductionJUUL is a closed-system e-cigarette that uses disposable pods with high concentrations of nicotine. JUUL use among youth arose exponentially since 2015, thus, it is essential to understand youths’ reasons for liking/disliking JUUL to inform the regulation of the product. MethodsA cross-sectional survey was conducted in 4 high schools in Connecticut in 2018 (N = 3170). The survey assessed JUUL use in the past month and reasons for liking/disliking JUUL, which included pharmacological effects (e.g., subjective nicotine and/or flavor effects), product characteristics (e.g., flavors, nicotine, shape), peer influence (e.g., friends’ use), comparisons to other e-cigarettes (e.g., lower harm), and concealability (e.g., hide from authority). Results30.2% (N = 956) were past-month users who used a JUUL on an average of 13.6 days (SD = 11.7; 25% reported daily use). The top reasons for liking JUUL were: “it gives me a buzz” (52%), “I like the flavors” (43%), and “my friends use it” (36%). The top reasons for disliking JUUL were: “the pods are expensive” (57%), “nicotine is too high” (20%), and “it gives me a headache” (18%). Regression models indicated that liking JUUL because of the buzz, ability to help concentrate, nicotine level, and ease of hiding it from teachers were associated with more days of use in the past month, while peer influence was negatively associated. Furthermore, disliking the high cost of pods was associated with more frequent use. ConclusionsComprehensive policies that regulate device characteristics that appeal to youth (e.g., nicotine level, flavors) are needed to prevent JUUL use among youth.

Impact of non-menthol flavours in e-cigarettes on perceptions and use: an updated systematic review

ObjectivesGiven the exponential increase in the use of e-cigarettes among younger age groups and in the growth in research on e-cigarette flavours, we conducted a systematic review examining the impact...

Effect of flavor on neuronal responses of the hypothalamus and ventral tegmental area

Although it is well known that food intake is affected by the palatability of food, the actual effect of flavoring on regulation of energy-homeostasis and reward perception by the brain, remains unclear. We investigated the effect of ethyl-butyrate (EB), a common non-caloric food flavoring, on the blood oxygen level dependent (BOLD) response in the hypothalamus (important in regulating energy homeostasis) and ventral tegmental area (VTA; important in reward processes). The 16 study participants (18–25 years, BMI 20–23 kg/m2) drank four study stimuli on separate visits using a crossover design during an fMRI setup in a randomized order. The stimuli were; plain water, water with EB, glucose solution (50gram/300 ml) and glucose solution with EB. BOLD responses to ingestion of the stimuli were determined in the hypothalamus and VTA as a measure of changes in neuronal activity after ingestion. In the hypothalamus and VTA, glucose had a significant effect on the BOLD response but EB flavoring did not. Glucose with and without EB led to similar decrease in hypothalamic BOLD response and glucose with EB resulted in a decrease in VTA BOLD response. Our results suggest that the changes in neuronal activity in the hypothalamus are mainly driven by energy ingestion and EB does not influence the hypothalamic response. Significant changes in VTA neuronal activity are elicited by energy combined with flavor.

Effects of non-tobacco flavors and nicotine on e-cigarette product appeal among young adult never, former, and current smokers

BackgroundE-cigarette regulations targeting products that disproportionately appeal to never-smokers may optimize population health. This laboratory study of young adults tested whether differences in appeal between e-cigarettes with non-tobacco-flavored (vs. tobacco-flavored) and nicotine-containing (vs. nicotine-free) solutions varied by smoking history. MethodsCurrent (N = 53), former (N = 25), and never (N = 22) cigarette smokers who vape (Mean[SD] age = 25.4[4.4] years) administered standardized e-cigarette doses varied by a Flavor (fruit, menthol, tobacco) × Nicotine (nicotine-containing [6 mg/mL], nicotine-free) within-subject double-blind design. Participants rated each dose’s appeal (0–100 scale). Covariate-adjusted interactions tested whether smoking history moderated flavor and nicotine effects. ResultsAppeal was higher for fruit and menthol than tobacco flavors in each group. The fruit vs. tobacco appeal difference was greater in never smokers (fruit–tobacco estimate = 19.6) than current smokers (estimate = 12.1) but not former smokers (estimate = 12.6). The menthol vs. tobacco difference was greater in never smokers (menthol–tobacco estimate = 17.3) than former (estimate = 6.0) and current (estimate = 7.2) smokers. Appeal was lower for nicotine-containing than nicotine-free solutions in each group; this difference was greater in never smokers (nicotine–nicotine-free estimate = −17.3) than former (estimate = −7.0) and current (estimate = −10.6) smokers. Compared to tobacco flavors, nicotine’s appeal-reducing effects were suppressed by fruit and menthol flavors in never smokers. ConclusionsHigher appeal of non-tobacco-flavored (vs. tobacco-flavored) and lower appeal of nicotine-containing (vs. nicotine-free) e-cigarettes may be widespread in young adults but disproportionately amplified in never smokers. Non-tobacco flavors may suppress nicotine’s appeal-lowering qualities in never smokers. The impact of regulating non-tobacco flavors in e-cigarettes may vary by smoking history.

Insights into existing and future fungal and mycotoxin contamination of cured meats

Cured meats are widely consumed in various regions of the world and, as for other foods, consumers are increasingly aware of the need for better quality and safety. Various fungal communities can colonise meat products during their curing with beneficial or detrimental effects depending on the dominant species. Some contribute to flavour, anti-oxidative and protective effects, while others cause spoilage, including undesirable off-flavours/odours and mycotoxin contamination. Recently, increasing research on fungal ecophysiology and mycotoxin occurrence, especially of ochratoxin A (OTA) and aflatoxins, has been shown in these products. This review addresses the existing and new knowledge which is available to provide insights into the reasons why certain fungi colonise cured meats including their ecology, the importance of critical control points and effective use of new monitoring methods for evaluating the risk of mycotoxin contamination of these products.

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds

Typical ketone flavours (with variations in chain length, position and number of keto group, branched chain) were selected to investigate the effect of molecule structure of ketones on their interactions with myofibrillar proteins (MPs). Results showed that 2,3-pentanedione quenched the fluorescence of MPs more effectively than 2-pentanone and 3-pentanone due to the number of keto group. There was no significant difference between 5-methyl-2-hexanone and 2-heptanone, which was attributed to their similar molecular size and polarity. The quenching effect of homologous ketone flavours increased with carbon chain growth due to the higher hydrophobic interaction. Dynamic quenching played a major role in the fluorescence quenching process of MPs by 2-pentanone, 3-pentanone, 5-methyl-2-hexanone, 2-heptanone and 2-octanone. The α-helix content decreased gradually with the increase of ketones concentration. Results of GC/MS were in accordance with the fluorescence quenching analysis generally, whereas 2,3-pentanedione and 2-nonanone exhibited some differences due to their higher steric hindrance effects.

Neuroprotective effect of catechins derivatives isolated from Anhua dark tea on NMDA-induced excitotoxicity in SH-SY5Y cells

Anhua dark tea known as the earliest produced Chinese dark tea, has been commercially available and famous for its unique flavor and health care effect. NMDA receptors are glutamate-coupled ion channels that critically involved in survival of neuronal cells and neurodegenerative diseases. Thus, it is considered a promising target for the therapy of neurodegenerative disease. In this study, four catechins including two new catechins derivatives (1–2), together with thirteen known flavonoids were isolated from Anhua dark tea. The structures of compounds 1–2 [2S,3R-6-methoxycarbonylgallocatechin (1) and 2R,3R-6-methoxycarbonylgallocatechin (2)] were determined on the basis of their spectroscopic data. The preliminary bioassay indicated that compound 1 showed the best neuroprotective effects via N-methyl-d-aspartate (NMDA) receptors inhibition. Compound 1 protected SH-SY5Y cells against NMDA-induced injury and cell apoptosis via the modulation of NR2B expression, the activation of PI3K/Akt signaling and caspase-dependent pathway. The results suggested compound 1 would be a potent dietary therapy reagent for prevention of excitable brain injury.

Low-scale leptogenesis with minimal lepton flavor violation

We analyse the feasibility of low-scale leptogenesis where the inverse seesaw (ISS) and linear seesaw (LSS) terms are not simultaneously present. In order to generate the necessary mass splittings, we adopt a Minimal Lepton Flavour Violation (MLFV) hypothesis where a sterile neutrino mass degeneracy is broken by flavour effects. We find that resonant leptogenesis is feasible in both scenarios. However, because of a flavour alignment issue, MLFV-ISS leptogenesis succeeds only with a highly tuned choice of Majorana masses. For MLFV-LSS, on the other hand, a large portion of parameter space is able to generate sufficient asymmetry. In both scenarios we find that the lightest neutrino mass must be of order $10^{-2}\text{ eV}$ or below for successful leptogenesis. We briefly explore implications for low-energy flavour violation experiments, in particular $\mu \rightarrow e\,\gamma$. We find that the future MEG-II experiment, while sensitive to MLFV in our setup, will not be sensitive to the specific regions required for resonant leptogenesis.

Effect of anise flavor on the performance of sows and their litters with different weaning ages

Effect of anise flavor on the performance of sows and their litters with different weaning ages

Bioactivity-Guided Isolation and Identification of Antiadipogenic Compounds in Shiya Tea (Leaves of Adinandra nitida).

Obesity is a worldwide epidemic contributing to a higher risk of developing maladies such as type 2 diabetes, heart disease, and cancer. Shiya tea (leaves of Adinandra nitida), a traditional Chinese tea, is widely consumed due to its palatable flavor and various curative effects, such as reducing blood pressure and blood lipids, as well as anti-inflammation, etc. However, no relevant research on the antiobesity effects of Shiya tea has been reported. In particular, no health-benefiting compounds, other than flavonoids, in Shiya tea have been reported. Thus, 3T3-L1 preadipocytes have been used as a bioactivity-guided identification model to verify the inhibitory effects of Shiya tea on adipogenesis, as well as to identify antiadipogenic compounds. Four triterpenoid saponins (1-4), including one new compound (2α,3α-dihydroxyursolic acid 28- O-β-d-glucopyranosyl ester, compound 1), and a flavonoid (5) have been identified using NMR (1D and 2D NMR) and liquid chromatography (LC)-MS techniques. Compound 1, the major antiadipogenic constituent with an IC50 value of 27.6 μg/mL, has been identified for the first time in Shiya tea. To understand the structure-activity relationship, three hydrolytic compounds (1s, 2s, and 5s) were obtained to provide an inhibitory effect on lipid accumulation during 3T3-L1 adipocyte differentiation. The inhibitory effect of the triterpenoid (1s) possessing no sugar group decreased significantly, while the flavonoid (5s) also without a sugar group showed increased activity. In addition, the hydroxyl group position may also play a role in inhibitory efficacy.

Representing seesaw neutrino models and their motion in lepton flavour space

We discuss how seesaw neutrino models can be graphically represented in lepton flavour space. We examine various popular models and show how this representation helps understanding their properties and connection with experimental data showing in particular how certain texture zero models are ruled out. We also introduce a new matrix, the bridging matrix, that brings from the light to the heavy neutrino mass flavour basis, showing how this is related to the orthogonal matrix and how different quantities are easily expressed through it. We then show how one can randomly generate orthogonal and leptonic mixing matrices uniformly covering all flavour space in an unbiased way (Haar-distributed matrices). Using the isomorphism between the group of complex rotations and the Lorentz group, we also introduce the concept of Lorentz boost in flavour space for a seesaw model and how this has an insightful physical interpretation. Finally, as a significant application, we consider N2-leptogenesis. Using current experimental values of low energy neutrino parameters, we show that the probability that at least one flavoured decay parameter of the lightest right-handed neutrino is smaller than unity is about 49% (to be compared with the tiny probability that the total decay parameter is smaller than unity, P (KI< 1) ∼ 0.1%, confirming the crucial role played by flavour effects). On the other hand when m1 ≳ 0.1 eV this probability reduces to less than 5%, showing how also N2-leptogenesis disfavours degenerate light neutrinos.

Searching for the dead cone effects with iterative declustering of heavy-flavor jets

We present a new method to expose the dead cone effect at colliders using iterative declustering techniques. Iterative declustering allows to unwind the jet clustering and to access the subjets or branches at different depths of the jet tree. Our method consists on declustering the heavy flavour-tagged jet using Cambridge-Achen algorithm following the branch containing the heavy flavour at each step and registering the kinematics of the complementary untagged prong. The kinematics of the complementary untagged prong fill a Lund map representing the gluon radiation off the heavy flavour quark at each step of the vacuum shower. Using Pythia8 MC, we show that a simple cut on the Lund plane introduced by log($k_{T}$) $> 0$, suppresses hadronisation effects and the angular separation between the jet prongs becomes very sensitive to flavour effects. A clear suppression for heavy flavour jets relative to inclusive jets in the region of splitting angles delimited by the relation $\theta < m_{Q}/E$ is observed, where $m_{Q}$ is the mass of the heavy quark and $E$ is the energy of the radiator or splitting prong.

Modulation of "Protective" Nicotine Perception and Use Profile by Flavorants: Preliminary Findings in E-cigarettes.

Characterizing flavors are widely available in e-cigarettes and motivate initiation and continued use. Flavors may enhance appeal and facilitate development of addiction to tobacco products through modulation of tobacco products' reinforcing or aversive actions. Palatable flavors (eg, fruit) may increase appeal through primary reinforcing properties. Menthol's cooling and anesthetic effects may increase appeal by counteracting nicotine's aversive effects. Genetics provide a method for modeling individual differences in sensitivity to nicotine's effects. A common polymorphism, rs16969968, encoded in the α5 nicotinic acetylcholine receptor subunit gene (CHRNA5), is a well-recognized marker for smoking risk and reduces sensitivity to nicotine aversiveness. This pilot study tested how flavors impacted e-cigarette appeal and self-administration. In a single testing day, cigarette smokers (N = 32; 94% menthol-smokers) self-administered e-cigarettes containing e-liquids differing in nicotine level (0 mg/mL, 24 mg/mL) and flavor (unflavored, menthol, fruit-flavored) within directed and ad libitum e-cigarette paradigms. Subjective drug effects, number of puffs, rs16969968 genotype, plasma nicotine, and menthol glucuronide levels were collected. Menthol partially ameliorated nicotine aversiveness; fruit did not. In nicotine's absence, fruit flavor increased self-reported preference and ad libitum use relative to menthol-containing or unflavored e-liquids. Individuals with high-smoking-risk rs16969968 genotype (N = 7) reported greater craving alleviation following directed administration of nicotine-containing e-liquids, showed a trend rating nicotine-containing e-liquids as less harsh, and self-administered more nicotine during ad libitum compared to individuals with low-smoking-risk genotype (N = 23). While menthol countered aversiveness of nicotine-containing e-liquids, fruit flavor increased appeal of nicotine-free e-liquids. These preliminary findings suggest menthol and fruit flavor increase e-cigarettes' appeal through distinct mechanisms. This study provides a detailed characterization of the effects of flavors (unflavored, menthol, fruit), nicotine (0 mg/mL, 24 mg/mL) and their interactions on the subjective drug effects and ad libitum self-administration of e-cigarettes. Genetics were used to assess these effects in higher-smoking-risk (diminished sensitivity to nicotine aversiveness) and lower-risk groups. Findings could inform impact of regulation of flavors or nicotine in e-cigarettes, and their impacts on vulnerable sub-populations.

Establishing the Effect of Flavor on the Addictive Potential of Electronic Cigarettes

Establishing the Effect of Flavor on the Addictive Potential of Electronic Cigarettes

Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy

The objectives of this study were to develop value-added low sugar ginger candy based on physical, mechanical and sensorial properties of ginger candy, to improve sensorial properties using different flavors and to investigate the effectiveness of low-density polyethylene (LDPE) and polypropylene (PP) bags to maintain the moisture content of ginger candy during storage. Ginger (Zingiber officinale) is potential against many diseases and infections. Gingers can be converted to ready-to-eat products to increase their utilization and economic value using suitable processing techniques. Due to sharp spicy flavor, pungent aroma and short shelf-life there are few ready-to-eat ginger products available in the market. In this study, ginger candy was developed by dipping ginger slices (cubes) in 65°Brix, 70°Brix and 75°Brix sucrose solutions for osmotic drying followed by hot air drying at 60℃ for 16 hours. The physical properties (moisture content, density and color), mechanical properties (hardness, gumminess, cohesiveness, springiness and chewiness) and sensory properties (appearance, texture. sweetness and overall acceptability) of three different (°Brix) ginger candies were determined to develop the desired ginger candy. The physical, mechanical and sensory properties of 65°Brix, 70°Brix and 75°Brix ginger candy revealed that 70°Brix ginger candy sample was optimum sugar content and was most desired ginger candy. The vanilla and cinnamon flavored candies were developed using the optimum sugar content (70°Brix) and the sensory analysis of the flavored ginger candy was performed to compare the flavor preference. The flavor sensory results indicated that the vanilla flavored ginger candy was more acceptable than the cinnamon flavored ginger candy. All ginger candy samples packed in LDPE and PP achieved equilibrium moisture content at the same time. But the moisture content of ginger candy in LDPE was lower than the moisture content of ginger candy in PP during storage. This result indicated that the shelf-life of ginger candy can be longer in LDPE compared to PP. The findings of this study will be beneficial for the commercial development of low sugar flavored ginger candy.

Ginger and Turmeric Essential Oils for Weed Control and Food Crop Protection.

Ginger and turmeric are two food ingredients that are in high demand due to their flavor and positive effects on health. The biological properties of these spices are closely related to the aromatic compounds they contain. The chemical compositions of their essential oils and their in vitro phytotoxic activity against weeds (Portulaca oleracea, Lolium multiflorum, Echinochloa crus-galli, Cortaderia selloana, and Nicotiana glauca) and food crops (tomato, cucumber, and rice) were studied. Forty-one compounds, accounting for a relative peak area of 87.7% and 94.6% of turmeric and ginger essential oils, respectively, were identified by Gas Chromatography–Mass Spectrometry analysis. Ginger essential oil with α-zingiberene (24.9 ± 0.8%), β-sesquiphelladrene (11.7 ± 0.3%), ar-curcumene (10.7 ± 0.2%), and β-bisabolene (10.5 ± 0.3%) as the main compounds significantly inhibited the seed germination of P. oleracea, L. multiflorum, and C. selloana at the highest dose (1 µL/mL) assayed, as well as the hypocotyl and radicle growth of the weeds. Turmeric essential oil with ar-turmerone (38.7 ± 0.8%), β-turmerone (18.6 ± 0.6%), and α-turmerone (14.2 ± 0.9%) as principal components significantly inhibited the seed germination of C. selloana and hypocotyl and radicle growth of weeds (the latter in particular) at the highest dose, whereas it did not affect either the seed germination or seedling growth of the food crops. Turmeric essential oil can be an effective post-emergent bioherbicide against the tested weeds without phytotoxicity to crops.