Flavor Production Research Articles

Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.

Heritability of sensory attributes in a diverse group of rye accessions

Increasing interest in products made from rye grain underscores the need for developing improved rye (Secale cereale L.) cultivars. In the context of consumer appeal, there are specific questions about the sensory attributes of different rye cultivars. Unfortunately, there are very few studies that focus on the flavor and other sensory attributes of rye products. In order to estimate rye-derived aroma and flavor variability, we evaluated sensory attributes in rye flatbread of forty-seven rye entries, selected from commercial rye cultivars and international accessions that are adapted to our latitude. Additionally, we evaluated distillates from eleven rye cultivars and breeding lines. We found significant differences in flatbread aroma and flavor (P < 0.001) and significant overall distillate aroma differences (P < 0.05) among tested rye entries. In our flatbread screening, heritability of nutty (h2 = 0.37), salty (h2 = 0.57), grassy (h2 = 0.37), toasted (h2 = 0.55), and raw dough-like (h2 = 0.34) flavor notes, and sweet (h2 = 0.29), fermented (h2 = 0.34), musty (h2 = 0.33), grassy (h2 = 0.37) and toasted (h2 = 0.5) aroma notes were found significant; the number of distillates evaluated was too small to estimate this parameter. We developed rye distillate aroma and flavor prediction models based on sensory evaluation of easy and quick-to-prepare flatbread. This manuscript proposes the usage of flatbread to evaluate rye grain aroma and flavor for sensory research purposes and for flavor prediction of other rye products.

Improving Coffee Processing Towards Community-Based Agritourism

The quality and flavor of coffee products are influenced by the processing used. Good processing methods can increase coffee products' quality, flavor, and bioactive content. Better coffee quality can support the agritourism development program in the Harapan Maju group. This community service aims to improve the knowledge and skills of the Harapan Maju group on processing coffee and to increase communication skills in English to sell and promote their products. The methods used in this program are surveys, observation, and transfer of knowledge and skill. mentoring, documentation, as well as practicing. There are 28 participants from the group were joined in this activity. The result showed that the knowledge and skill of the group members are increasing; therefore, the Harapan Maju group can produce coffee products with good quality and flavor to support agritourism programs. Otherwise, the ability of English communication skills also increases and can support agritourism development in the future. However, the group continuously needs mentoring and guidance from the University and government.

Evaluating tobacco product flavors using a combination of sensory and chemical analysis

Evaluating tobacco product flavors using a combination of sensory and chemical analysis

Selective adsorption of volatile compounds of oyster peptides by V-type starch for effective deodorization

Oyster peptides extracted from oysters have strong off-odors, which hinders consumer acceptance. The “empty” V-type starches (V6a, V6h, V7a, V7h, V8a, and V8h) prepared from high amylose maize starch were used as adsorbents to improve the flavor of oyster peptides. The total adsorption rates measured through headspace gas chromatography mass spectrometry (HS-GC-MS) follow the order of V6a > V7a > V6h > V7h > V8a > V8h. Moreover, the V-type starches with different structures exhibit adsorption selectivity. The V6- and V7-type starches with a smaller cavity size show selective adsorption capacity for alcohols, acids, ketones and other similar classes of volatile compounds, while the V8-type starches with a larger cavity selectively adsorb amines. In addition, successful preparation of “empty” V-type starches were confirmed through X-ray diffraction (XRD), and the inclusion complexes (ICs) between V-type starches and volatile compounds of oyster peptides were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy (XPS), and differential scanning calorimetry (DSC). It was found that the O/C ratio of V6a-ICs, V6h-ICs, and V7a-ICs increased, while that of V7h-ICs, V8a-ICs, and V8h-ICs decreased after the deodorization. Pearson's correlations indicated that the adsorption rates of aldehydes, alcohols, ketones, and alkanes have a significant negative correlation with temperature range (ΔT) and enthalpy change (ΔH). While a significant positive correlation was observed between the ratio of peak intensity at 1047/1022 cm−1 and the amine adsorption rate. These results suggested that V-type starch can improve the flavor of aquatic products effectively.

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

IntroductionOver the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated.MethodsThe systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs.Results and discussionResults showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.

Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis

Enzymatic hydrolysis has been used to extract protein and bioactive compounds. Choosing appropriate enzymes can improve the hydrolysis of meat and bone proteins and enhance the flavor of the final product. In this study, the by-products of meat and bone residue after cooking in food processing plants were hydrolyzed by a two-stage method of complex protease (neutral protease, flavor protease and alkaline protease), and the effects of ultrasound (US) and high voltage electrostatic field (HVEF) pretreatment before enzymatic hydrolysis on the nutritional characteristics and flavor of the enzymolysis solution were investigated. The results showed that pretreatment by US alone and combined with US and HVEF could promote proteolysis and increase the content of free amino acids. HVEF pretreatment alone had no significant effect on protein hydrolysis. The enzymatic hydrolysate pretreated by US-HVEF had the strongest umami flavor, the highest flavor nucleotide content and the strongest antioxidant capacity. And electronic nose and GC-MS analysis showed that the combination of US-HVEF pretreatment could enhance the flavor characteristic intensity of enzymatic hydrolysate and increase the volatile compound content, but the compound types decreased slightly. Therefore, physical field pretreatment before enzymatic hydrolysis can help to produce high value-added enzymatic hydrolysis products.

Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration

The mechanism of pea protein (PPI) adsorbing flavor components of cooked beef (pyrazine flavor compounds with different concentrations and different numbers of alkyl groups) was researched by spectroscopic and molecular docking approaches. The binding ability results showed that the concentration of pyrazines and the number of alkyl groups in pyrazine strongly influenced the adsorbing ability of PPI. The binding ability of PPI to the pyrazines decreased in the order 2,3,5-trimethyl-pyrazine (TRP) > 2,5-dimethyl pyrazine (DP) > 2-methylpyrazine (MP). The increase in the concentration of pyrazine flavor compounds promoted the enhancement of the adsorption capacity of PPI. Fluorescence and time-resolved fluorescence analysis showed that different molecular structures caused by the amount of alkyl groups on a pyrazine ring showed different quenching types: MP and DP were mainly subjected to static quenching, and TRP with more alkyl groups was mainly subjected to dynamic quenching. During the adsorption of pyrazine flavor compounds, the structure on the peptide bond of pea protein is destroyed. The conformation of pea protein expanded gradually, and the protein changed from ordered structure to disordered structure with lower ΔH. The interactions between pyrazine and pea protein were spontaneous from thermodynamic analysis. Combined with the results of molecular docking, hydrophobic interactions were dominant in the noncovalent interactions between MP and pea protein, whereas hydrogen bonding was dominant between DP/TRP and pea protein. TRP with more alkyl groups could generate new interactions with PPI (π-π stacking interaction) to improve the adsorption capacity of PPI. Pyrazine with more alkyl groups showed a stronger binding force with pea protein to improve the ability of pea protein to adsorb pyrazine flavor compounds, and they displayed different fluorescence quenching mechanisms. This study could provide a theoretical basis for flavor selection and control in the production of pea protein-based meat analogs and thus improve the overall flavor of plant protein-based meat analog products.

Unraveling the carbohydrate metabolic characteristics of Leuconostoc mesenteroides J18 through metabolite and transcriptome analyses

The metabolic characteristics of Leuconostoc mesenteroides subsp. mesenteroides J18, which is mainly responsible for kimchi fermentation, on various carbon sources were investigated through carbon utilization, metabolite, and transcriptome analyses at different culture conditions (10 and 30 °C with/without 2.5% NaCl). The metabolic features of strain J18 were relatively similar across the four culture conditions. However, the metabolic characteristics of strain J18 showed significant variations depending on the carbon source. These distinct metabolic traits of strain J18 on various carbon sources were validated through transcriptomic analyses and the reconstruction of metabolic pathways. The transcriptional expression of the metabolic pathways in response to each carbon source consistently correlated with the production profiles of metabolites, including ethanol, acetoin, diacetyl, and riboflavin, in each carbon source. Our findings suggests that the abundance of Leu. mesenteroides during fermentation and the taste and flavor of fermented food products can be controlled by altering the carbon sources.

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir.

Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product's flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of Lactiplantibacillus plantarum (L. plantarum) including L. plantarum 12-3, L. plantarum K25, and L. plantarum YW11 isolated from Tibetan Kefir. Different validated assays were used to evaluate the probiotic properties, adhesion and survival in the digestive system (stomach, acid and bile salts resistance), antioxidant and antimicrobial activities and safety (ABTS and DPPH scavenging assays) of these strains. Results of the study showed that soya milk and oat milk fermented with L. plantarum strains possess promising probiotic, antibacterial and antioxidant properties. These results can be helpful to produce dairy-free probiotic replacements, which are beneficial for those who are unable to consume dairy products due to dietary or allergic restrictions.

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.

Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley

Highland barley is a well-known cereal in Qinghai-Tibet Plateau area with high nutritional value, which has been reported to be a health-promoting grain for the obesity and the diabetes. Fermentation by certain microbiota can improve the flavor property and nutritional characteristics. In the present study, Lactiplantibacillus plantarum and Saccharomyces cerevisiae were singly or jointly applied to ferment highland barley, and the profile of volatile substances and lipid-lowering effects of the respective extracts were analyzed. Results indicated that either L. plantarum or S. cerevisiae or co-fermentation could consume the polysaccharides of highland barley to provide energy, and dramatically increase the contents of total protein and polyphenol. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the presence of S. cerevisiae was critical for production of the pleasant flavors, especially for the ethyl ester substances including hexadecanoic acid ethyl, hexanoic acid ethyl ester and so on. Meanwhile, we found that fermented highland barley extracts by L. plantarum exhibited stronger lipid-lowering effects in Caenorhabditis elegans than that by S. cerevisiae, while the co-fermentation not only emitted pleasant odors but also exerted high hypolipidemic function. In all, co-fermentation by L. plantarum and S. cerevisiae was proposed to be a promising processing to improve the flavor and functional properties of highland barley.

Application of combined tetrad tests and multi‐sip Temporal Check‐All‐That‐Apply to enhance carbonated beverage flavor differentiation

AbstractSensory discrimination testing is conducted for many reasons, including—but not limited to—flavor matching initiatives. When conducting these tests on carbonated beverages, there is not an established protocol on the best way to differentiate these multifaceted products. This is in part due to the formulations exhibiting a spectrum of carbonation (CO2) levels, flavors and ingredients. This research conducted tetrad tests at four time points of CO2 dissipation (0, 5, 10, and 15 min) and at two temperatures (refrigerated and ambient) to determine the sample preparation scenarios for which the “high discrimination” and “low discrimination” sample differentiation occurred. Subsequently, a select beverage pair was assessed in the “high discrimination” and the “low discrimination” preparation scenarios using multi‐sip Temporal Check‐All‐That‐Apply (TCATA). The objective of this research was to assess if identifying optimal sample preparations that enhanced sample differentiation from a series of tetrad tests allowed for a more discriminatory TCATA assessment. Results indicated that sample preparation significantly affected the ability to differentiate beverages for select attributes, but the “high discrimination” scenario was not always the more differentiating condition. Future work will aim to increase the knowledge of these interactions with additional carbonated products to further validate and generalize these findings.Practical ApplicationsSensory professionals will gain knowledge on how to optimize sample preparation for discovery of scenarios in which carbonated product flavors might be better differentiated.

A Greener Protein Option: Examining the Viability of Plant-Based Meat with Green Lentils

Plant-based meat alternatives have been developed and are becoming more and more popular as a result of the desire for environmentally friendly and sustainable protein sources. The feasibility of using green lentils as the main ingredient in plant-based meat alternatives is investigated in this study. A viable possibility for plant-based meat production, green lentils provide a plentiful supply of protein, fibre, and other minerals. The study assesses the nutritional makeup of green lentils, including their protein concentration, amino acid profile, and micronutrient content, and compares it to conventional meat sources. Green lentils (Lens culinaris), which are a great alternative to meat since they are high in protein, fibre, and other vital elements. The edible seeds of green lentils, formally known as Lens culinaris, a species of legume, are a major reason for their widespread cultivation. They are a great source of protein, dietary fibre, vitamins, and minerals, all of which are vital elements. Given their flavor-friendly taste, texture, and capacity to absorb flavours, green lentils present an appealing choice for creating plant-based meat substitutes. They’re a distinct flavour and texture that can replicate the sensation and flavour of conventional meat products. The research also looks into the useful qualities of green lentils, such as their resemblance to the texture, appearance, and flavour of regular meat. It examines various methods of processing, such as extrusion and texturization, to improve the sensory qualities and general acceptability of items derived from green lentils that resemble meat. This study also investigates the environmental impact of using green lentils as a protein source. When compared to the production of traditional meat, lentil farming uses less land, water, and energy. According to the study, green lentils have the potential to be a more environmentally friendly source of protein than sources based on animals by evaluating the carbon and water footprints they leave behind during every stage of production. The study also looks into how green lentil-based plant-based meat products are perceived by consumers and how they are accepted by the market. In order to determine consumer acceptance and potential adoption hurdles, surveys and sensory evaluations are used to examine consumer attitudes towards sustainability, health, and flavour preferences. Overall, this study sheds light on the potential of green lentils as a more environmentally friendly source of protein for plant-based meat. It draws attention to their nutrient profiles, practical qualities, effects on the environment, and market possibilities. The findings support continuing initiatives to create environmentally friendly protein sources and advance a more sustainable food system.

Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region

Sauce-flavor baijiu products produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear. The brewing process of sauce-flavor baijiu includes multiple rounds of pit fermentation. The base baijiu produced at the end of pit fermentation contributes significantly to the flavor of sauce-flavor baijiu products. This study investigated the microbial community succession and changes in flavor compounds during 7th round pit fermentation of sauce-flavor baijiu produced in Beijing region and comparatively analyzed the componential differences in microbial community and flavor compounds with sauce-flavor baijiu produced in other regions. It was found that Lactobacillus, Virgibacillus, Thauera, and Kroppenstedtia were the dominant bacterial genera, and Byssochlamys, Cutaneotrichosporon, and Apiotrichum were the dominant fungal genera. A total of 47 volatile compounds were identified and quantified in fermented grains. The concentrations of ethyl L(-)-lactate, ethyl caproate, and diethyl succinate gradually decreased with time, while the concentrations of phenethyl acetate, ethyl palmitate, and ethyl phenylacetate increased. The relative abundance of dominant microorganisms as well as the concentrations of volatile compounds showed a successional pattern with fermentation time. Lactobacillus, Virgibacillus, and Kroppenstedtia were positively associated with the synthesis of ethyl phenylacetate and phenylethyl alcohol, while negatively associated with the synthesis of ethyl caproate. Differences in microbial community structure are partly responsible for the regional flavor characteristics of sauce-flavor baijiu and the flavor differences between rounds of base baijiu. This study will provide in-depth insights into the formation of regional flavor compounds of sauce-flavor baijiu.

Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.

The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used to prepare the composite fat substitute for the protein matrix. This matrix was applied to the traditional surimi-based product Nemipterus virgatus fish sausage to replace the exogenous fat, and a new type of low-fat fish sausage was developed. This change is expected to reduce the exogenous fat in the traditional fish sausage without reducing the flavor and sensory quality of the original product. The results showed that taking the sensory evaluation and gel strength value of the product as indicators, the optimal ratio of compound fat substitute (enzyme-modified soy protein isolate:sea fish collagen:ovalbumin) was 2:1:3 when using the orthogonal test method for the first time. In the next step, with compound fat substitutes, exogenous fats and transglutaminase as the main factors, single factor and response surface method were used to explore the best formula of new low-fat Nemipterus virgatus fish sausage. The results showed that the best gel strength and sensory evaluation scores were obtained when the compound fat substitute, TGase, and exogenous fat were 0.59 g, 0.245 g, and 8.03 g, respectively. The optimal formulation of the low-fat Nemipterus virgatus fish sausage was obtained as follows: surimi, 67.52%; complex fat substitute, 0.66%; TGase, 0.28%; fat, 9.04%; starch, 6.75%; sugar, 3.94%; salt, 2.25%; monosodium glutamate, 0.23%; I&G, 0.34%; and water, 9%. Compared with the traditional fish sausage, the content of exogenous fat in the new, low-fat Nemipterus virgatus fish sausage was reduced by 54.8%. Meanwhile, the sensory score of fish sausage was increased by 21.79%, maintaining its good flavor and sensory quality. This study provides an important reference value for developing new low-fat surimi-based products.

Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP).

Studies on the atmospheric pressure cold plasma (ACP) exposure of meat and meat products mainly determine microbial inactivation, lipid oxidation, and meat color. Some studies include sensory evaluation, but only a few determine the changes in volatile composition due to ACP treatment. The results of sensory evaluation are inconclusive and range from "improvement" to "off-odor". This could be due to differences in the food matrix, especially in processed foods, or different experimental settings, including inadvertent effects such as sample heating. The few studies analyzing volatile composition report changes in alcohols, esters, aldehydes, and other compounds, but not necessarily changes that are novel for meat and meat products. Most studies do not actually measure the formation of reactive species, although this is needed to determine the exact reactions taking place in the meat during ACP treatment. This is a prerequisite for an adjustment of the plasma conditions to achieve antimicrobial effects without compromising sensory quality. Likewise, such knowledge is necessary to clarify if ACP-exposed meat and products thereof require regulatory approval.

Changes in Sales of Vaping Products and Cigarettes Associated With the New York State Flavored Vaping Product Sales Restriction.

New York (NY) implemented a statewide restriction on the retail sale of flavored vaping products to reduce availability of vaping products having youth-appealing flavors in 2020. We assessed the intended effects of the NY law on sales of flavored vaping products and explored whether policy implementation had unintended effects on consumer behavior by evaluating policy-associated changes in sales of combusted cigarettes, which could serve as more harmful substitute products for NY consumers of flavored vaping products. We analyzed custom product-level weekly retail tobacco sales scanner data for NY and a comparison state (California [CA]) for convenience stores and other outlets from June 2018 through June 2021. We categorized flavor descriptors for vaping products as flavored or as tobacco or unflavored and categorized cigarettes as menthol or non-menthol. We used a difference-in-difference model to assess the effect of the sales restriction on unit sales of flavored and unflavored vaping products and menthol and non-menthol cigarettes in NY compared with CA. Following NY policy implementation, flavored and total vaping product sales decreased in NY relative to CA. Unflavored vaping product sales increased in NY, while menthol cigarette sales did not change significantly relative to CA sales. The NY flavored vaping product policy was associated with fewer sales of flavored and total vaping products. The increase in sales of unflavored vaping products did not suggest complete substitution, and sales data suggest that consumers did not turn to cigarettes after flavored vaping products became unavailable. This study provides evidence that NY's flavored vaping product policy is associated with reduced flavored vaping product access and sales. Our analyses of potential unintended consequences indicate that some consumers switched from flavored to unflavored vaping products, but that cigarette sales did not change concurrent with the policy which means that decreased availability of flavored vaping products did not result in vapers switching to cigarettes. NY's policy had its intended effect with limited unintended consequences.

Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study

This study investigates the implications of utilizing a combination of mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition and textural properties. Utilizing a systematic approach, four experimental variants were developed, progressively incorporating up to 30% poultry meat as a replacement for mutton. A comprehensive chemical analysis revealed an increase in the water-binding capacity, a notable decrease in fat content, and a slight increase in ash content (P<0.05 for both changes). In contrast, textural assessment showed no significant variations across the samples. The blending of mutton and poultry meat demonstrated an enhancement of organoleptic properties, inclusive of flavor, aroma, juiciness, and tenderness of the final product, without compromising the textural characteristics. The results of this study underline the potential benefits of integrating mutton and poultry in cooked sausage production, suggesting a novel pathway to create a nutritious, tasty, and high-quality product. The findings possess implications for the meat industry, providing scientific backing for the inclusion of diverse meats for an optimized product formulation.

Heavy flavor production in p–p collisions as a function of multiplicity using different modes of Pythia 8

The production of mesons containing charm quarks in p–p collisions at TeV has been explored as a function of multiplicity using Pythia 8 event generator. The effects of various processes at the partonic level such as different modes of color reconnection and rope hadronization have been studied. The comparison of relative yields (Yield/⟨Yield⟩) of D-mesons and J/ψ as a function of charged-particle multiplicity for various transverse momentum (p T) ranges, measured by the ALICE experiment with the estimations of the Pythia 8 model is performed. The results are in reasonable agreement within the framework of microscopic processes. The relative yields of B-mesons have also been predicted for various pT intervals (1 <pT< 20 GeV/c) with Pythia 8 in p–p collisions at TeV.