Variety Of Flavors Research Articles

Effect of fruit and mint flavored Rogue® oral nicotine product use on smoking reduction and quitting in a 6-Month prospective cohort of adults who smoke cigarettes

BackgroundQuitting cigarette smoking can substantially reduce or eliminate the risk of developing numerous chronic diseases. Use of flavored tobacco or nicotine products is commonly cited by adults who smoke cigarettes to be important in helping them reduce or quit smoking. The purpose of this analysis was to understand the association between the levels of use of flavored oral nicotine products and smoking reduction and quitting and how reduction or quitting may differ between predominant users of fruit/other versus mint flavored oral nicotine products after six months of use.MethodsParticipants were provided with their choice of a variety of forms and flavors of Rogue® nicotine products (Study Products) over a 6-month actual use period and completed online surveys assessing tobacco, nicotine and Study Product use at Baseline and Months 1, 2, 4, and 6 thereafter.ResultsAmong the 1393 participants at Month 6, 41.4% and 52.5% used predominantly fruit/other or mint Study Product flavors, respectively. Compared to predominant mint users, predominant fruit/other users had greater cigarette reduction (mean reduction: 50.0% vs. 48.4%) and a higher proportion had quit smoking (proportion quit: 15.4% vs. 11.6%) at Month 6. Additionally, 38.8% of predominant fruit/other users and 39.3% of predominant mint users reduced their cigarette consumption by ≥ 50% from Baseline. Increased use of fruit/other flavors was independently associated with smoking reduction (8.6% greater reduction per 10 pieces/day; p < 0.001) and odds of quitting smoking (OR = 1.29 [95% CI: 1.04–1.59] per 10 pieces/day; p = 0.017). Increased use of mint flavors was independently associated with smoking reduction (7.5% greater reduction per 10 mint pieces/day; p < 0.001) but not with odds of quitting smoking.ConclusionsIncreased use of either fruit/other or mint flavored Study Products at Month 6 was associated with significantly increased smoking reduction, whereas only increased use of fruit/other flavors was associated with greater odds of quitting smoking among participants in the study.Trial RegistrationThis study was observational. Participants were not prospectively assigned to one or more health-related interventions and could choose to use or not use the commercially available study products provided during the study. Thus, the study was not registered in a trial database by the Sponsor.

Pemanfaatan kulit buah kakao pada proses alkalisasi biji kakao serta pengaruhnya terhadap mutu kakao bubuk

The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems. Alkalization is a process to improve the quality and appearance of cocoa powder. Alkalization is carried out by adding potassium, magnesium, and others to cocoa. High potassium content can be found in cocoa pod husks. Cocoa pod husks are the main by-product from the cocoa industry, constituting 67 – 76% of the cocoa fruit weight. Cocoa pod husk contains potassium, fiber, and antioxidants that function as biomaterials for food and non-food products. The aims of the study were to determine and evaluate the quality of cocoa powder with the effect of alkalization treatments using cocoa pod husks. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, West Java, from January to June 2022. This study was designed in a factorial completely randomized design. The first factor was the alkaline material, which consisted of two levels (cocoa pod husk and baking soda). The second factor was the concentration, which consisted of 3 levels (1%, 2%, and 3%). The variables observed were the L*, a*, b*, moisture content, ash content, fineness, pH, fat content, protein, antioxidant activity, and organoleptic properties. The results showed that the alkalization process with alkaline material from cocoa pod husk and a concentration of 2% is the best quality characteristic of cocoa powder in accordance with SNI 01-3747-2013.

Herbal Candies: A Potential Source of Health Benefits

Abstract: Candy is a popular product consumed by children, young and elderly alike. The major ingredient sugar makes it an instant source of energy, mostly blended with a variety of flavors and colors for sensory and aesthetic appeal. Flavors such as caramel, chocolate, peppermint, butterscotch, and vanilla are the most popular among many, that comprises of more than 2000 kinds. Although synthetic flavors and colors are predominant, natural sources such as herbs are being increasingly used. Herbal (made from herbs) products have lesser effects, more therapeutic effects, and health benefits. The advantages of herbs used in candy manufacturing are safe, with good efficacy, lower side effect, compatibility with the human body, and wide cultural acceptability. Herbal candies are used as an efficient delivery system for vitamins, minerals, and numerous bioactive compounds like anthocyanin, lycopene, ascorbic acid, etc. They are a remedy of choice in case of cough, sore throat, digestive and stomach problems. The choice of herb often is influenced based on the target health problem, reduced side effects, availability, and preferences. Apart from sugar, these candies are also manufactured using sweetening agents. Sugar and sweeteners consumption is associated with various myths and prejudices owing to increased health concerns. The review is thus designed to justify various aspects of herbal candy like production process, ingredients, historical importance, and types of herbal candies, myths, facts and risks, consumer awareness towards herbal candies. The paper will also draw a roadmap for the future of herbal candy amongst today’s health-wary consumers.

Local Coffee Product Development Strategy

Kopi Kali Place is one of the popular coffee shops in the North Jakarta area that has been established since 2019. The purpose of this study is to determine the market penetration and development of local coffee products of Coffe shop Kopi Kali. This study uses a descriptive qualitative approach to understand the development of local coffee products in Kopi Kali Coffee shop. The research methods used include in-depth interviews, participatory observation, documentation, and data triangulation. The results of the research show that Kopi Kali Coffee shop, since its establishment in 2019 until 2024, has undergone an impressive evolution in facing challenges and changes in the coffee industry. With strong adaptability and a high commitment to innovation, Kopi Kali has successfully developed an effective market penetration strategy. The main focus on innovative product development such as the transformation of "Kopi Belies" into a non-alcoholic version and the introduction of a variety of excellent coffee menus demonstrates a dedication to maintaining quality and creating a variety of flavors that appeal to customers. Smart marketing strategies, including the use of social media and partnerships with influencers, have been successful in increasing brand awareness and reaching a wider market segment.

Innovative Vegetable Chips: Harnessing the Nutritional Power of Underutilized Leafy Greens

This study investigates the acceptability of spinach-cabbage chips in three flavor variants: plain, cheese, and barbeque, specifically targeting preschoolers as the primary evaluators. A sensory evaluation was conducted, assessing the chips based on appearance, color, texture, taste, aroma, and overall acceptability. Data were analyzed using One-Way Analysis of Variance (ANOVA) to identify the most preferred nutri-chip formulation, while Kramer's Rank-Sum Test determined the favored variant among the participants. The study utilized fresh spinach and cabbage, focusing on their nutritional profiles and the production process for the chips. Key methodologies included sensory evaluations, cost analysis of ingredients, and calculations of theoretical vitamin A content, along with the percentage of the Recommended Nutrient Intake (RENI) for vitamin A per 50-gram serving for children aged 4-10 years. Results indicated that the optimal formulation comprised 200 grams of spinach and 100 grams of cabbage, with no significant differences at the 5% level in appearance and color between formulations. However, significant differences were noted in texture, taste, aroma, and overall acceptability. The spinach-cabbage nutri-chips contained 512 μg of Retinol Equivalents (RE) of vitamin A, translating to 12.8% of the daily recommended intake for preschoolers. The findings suggest that spinach-cabbage nutri-chips can serve as a nutritious snack option to enhance vitamin A intake among preschoolers and may be beneficial for supplementary feeding programs. Recommendations for production, packaging, and further research into the product's shelf life and applicability in school feeding initiatives are provided.

Crispy squid product development (Case Study: PT. Cupa-Cupa Snack) Pangandaran Regency

PT Cupa-Cupa Snack is a company in Pangandaran that processes fishery products into snack products, one of which is crispy squid. The number of crispy squid producers in Indonesia is a challenge for companies to develop products to produce innovations that suit market needs and maintain competitiveness. The purpose of this study was to analyze the product development carried out by the cupa-cupa snack company. The study was conducted from August to October 2024. The research method used was the survey method, with interview techniques and observations of crispy squid products that were analyzed descriptively and qualitatively. The results showed that the company has developed in various aspects, such as the addition of raw material suppliers from various regions, the use of faster and more modern production equipment and processes, changing the formulation of non-msg additives that are safe for consumption, using quality aluminum foil packaging, increasing flavor variants, and business-to-business marketing that maintains good and consistent digital presence techniques on various social media, such as Instagram, Facebook, and TikTok, to increase market share and company competitiveness.

Ambient temperature-dependent variations in bitter compounds and microbial dynamics in traditional huangjiu fermentation

Huangjiu, a traditional Chinese fermented wine, often develops excessive bitterness under semi-open fermentation conditions. This study examines the impact of ambient temperature on bitterness and microbial composition during Huangjiu fermentation. Using high−performance liquid chromatography (HPLC), gas chromatography−olfactometry (GC−O), and metagenomic sequencing, we identified seven bitter amino acids and eleven bitter volatile substances. Our results indicate that lower ambient temperatures (8.21 ± 0.69 °C to 9.88 ± 0.83 °C) suppress the accumulation of bitter substances, with the total concentration of bitter amino acids reduced by up to 3.94% compared to higher temperatures (16.36 ± 0.97 °C to 4.75 ± 0.74 °C). Partial least squares (PLS) regression established correlations between electronic tongue bitterness values and the presence of bitter compounds, revealing that higher temperatures promote the formation of specific compounds, such as benzaldehyde, furfural, ethyl nonanoate, and phenylalanine, thereby enhancing bitterness perception. Metabolic pathway analysis highlighted the enzymatic processes and intermediates involved in the biosynthesis of these bitter compounds. Correlation analysis showed that Saccharomyces and Lactobacillus are closely linked to the synthesis of bitter amino acids, while Aspergillus and Rhizopus contribute to the formation of furfural and ethyl octanoate. This study offers a theoretical foundation for reducing flavor variations between Huangjiu batches and provides practical guidance for optimizing the traditional fermentation process.

Cannabis-Derived Product Types, Flavors, and Compound Types From an E-Commerce Website

Cannabis-derived products (CDPs) are widely available and diverse. A classification of product and flavor types is necessary to establish a foundation for comparative research, although research aiming to classify cannabis in its variety of products, flavors, and cannabinoid compounds based on public online e-commerce data is lacking. To analyze data from a large cannabis e-commerce marketplace to identify and characterize cannabis product types, flavors, and compound types. This qualitative study was conducted in 2 phases: (1) data mining of the cannabis e-commerce website Weedmaps for product listings in the US between September 1 and November 30, 2023 and (2) grouping CDPs into product, flavor, and cannabinoid compound categories. Cannabis product listings. Product listings and descriptions were extracted from the platform. Coding was performed for specific product characteristics, routes of administration (ROAs), and characterization of flavors. A total of 573 854 unique US CDP sales listings from the platform were collected; after removing 72 842 nonconsumable items, 501 012 were analyzed. Product ROAs included multisystem (205 637 [41.04%]), respiratory (185 296 [36.98%]), digestive (98 941 [19.75%]), epidermal (9487 [1.89%]), and oral (1651 [0.33%]). Nearly half (210 575 [42.03%]) of all product listings included at least 1 flavor, with 247 762 instances of flavors. The 3 most common flavors were lemon (22 106 [8.92%]), cake (19 463 [7.86%]), and strawberry (13 961 [5.63%]). The most common cannabinoid compound type was Δ9-tetrahydrocannabinol (54 699 [63.30%]). This qualitative study categorized more than half a million CDPs for product and flavor types. Results are needed for comparative studies on product and market availability and can help in assessing concerns about appealing characteristics. The results can also inform future market surveillance efforts aimed at identifying new and emerging products as cannabis policy continues to move toward greater legalization.

Processing of Ant Sugar as a Natural Sweetener for Coffee Flavor Variants in Latanza Banyuwangi

Processing of Ant Sugar as a Natural Sweetener for Coffee Flavor Variants in Latanza Banyuwangi

Electronic nicotine delivery system flavors, devices, and brands used by adults in the United States who smoke and formerly smoked in 2022: Findings from the United States International Tobacco Control Four Country Smoking and Vaping Survey

ObjectiveThis study estimated prevalence of current electronic nicotine delivery systems (ENDS) used by US adults who smoked cigarettes or formerly smoked in 2022 and assessed ENDS flavors, devices, and brands used most often. MethodsData are from the 2022 US ITC Smoking and Vaping Survey. Respondents were recruited from a web panel of a nationally representative sample of US adults ages 18+ who smoked, formerly smoked, and/or vaped ENDS. Using weighted data, we estimated prevalence of current vaping among adults who smoke or formerly smoked (N = 2,016). Among the subset who vaped (n = 554), we assessed flavors and devices used most often. Using unweighted data, we assessed the frequency (count) of reported brands used most often. ResultsIn 2022, 22.0 % of US adults who smoked or formerly smoked were vaping at least monthly. A significantly higher proportion of adults who formerly smoked and/or were younger (18–39) were vaping than adults who were smoking and/or were older (40+) (both p < 0.001). Tank devices were used most often (34.7 %), followed by disposables (27.4 %), pre-filled pods/cartridges (23.0 %), and refillable pods/cartridges (14.9 %). The five most commonly used flavors were fruit (33.9 %), tobacco (20.1 %), menthol (12.2 %), candy/sweets (10.8 %), and mixed ice flavors (10.0 %). The top 5 brands were JUUL, Smok, Vuse, Geekvape, and Blu. ConclusionsIn 2022, a majority of adults who smoked cigarettes or who had quit smoking used a variety of flavors and devices that go beyond the choices that FDA currently has authorized for sale.

Multi-omics analysis of chemical composition variation among different muscle types in Hu lamb.

Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types. Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty-three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid-gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs. The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

Organoleptic profiling for demand led breeding of eggplant (Solanum melongena L.) suitable for Kerala market

In order to develop eggplant hybrids with consumer acceptance, an organoleptic evaluation of fruits in two different sets of eggplant genotypes was conducted by a panel of 15 judges with 21 descriptors, following a quantitative descriptive analysis (QDA). In 2023, twenty genotypes were evaluated as the first set to identify suitable parents for hybridization. The results showed significant variation in odour, appearance, texture, flavor and taste, and overall quality attributes. From the first set, five genotypes (Ponni, Vengeri, IC618016, IC636521, and IC624240) were selected to produce ten F1 hybrids, and they were further evaluated, along with parents and three popular varieties as check in 2024. In the second set, many descriptors showed no significant variation. F1 hybrid, Vengeri x IC636521, showed higher yield and overall quality attributes, and most of the other hybrids (seven) were high yielders over popular checks with on par for overall quality. The findings suggest the role of organoleptic evaluation in selection and development of quality breeding materials. Keywords: Odour, Appearance, Texture, Flavour, Taste, Overall quality

Electronic senses and UPLC-Q-TOF/MS combined with chemometrics analyses of Cynanchum species (Baishouwu).

Baishouwu, derived from Cynanchum auriculatum (CA) Royle ex Wight, Cynanchum bungei (CB) Decne., and Cynanchum wilfordii (CW) (Maxim.) Hemsl., is a valuable traditional Chinese medicine. CA is also recognized as a new food resource by China's National Health Commission. Given the considerable variations in flavor and chemical composition among these species and lack of their qualitative assessments, accurately differentiating between the species constituting Baishouwu is essential. To develop a method combining electronic tongue (E-tongue), electronic nose (E-nose), and ultra-performance liquid chromatography-quadrupole-time of flight/mass spectrometry (UPLC-Q-TOF/MS) to differentiate between Baishouwu samples. Fifteen batches of Baishouwu samples were analyzed using E-tongue, E-nose, and UPLC-Q-TOF/MS. Flavor differences and key differential metabolites were determined through principal component analysis and orthogonal partial least squares discriminant analysis. E-tongue results revealed umami, sweetness, and richness as the predominant flavors of Baishouwu, with CA having the highest umami response, CW exhibiting the highest bitterness, and CB the highest sweetness. E-nose sensors showed consistent responses across species, with variations in signal strength; W1W and W2W sensors showed the highest response values. A total of 158 and 41 characteristic variables in the positive and negative ion modes, respectively, were selected as candidate differential metabolites, of which 29 and 14 were confirmed through database comparison. Eight critical differential metabolites, including C21 steroids and acetophenone compounds, were identified. This study presents a strategy for differentiating among the species constituting Baishouwu, providing a basis for broader application and establishing quality standards for these medicinal compounds.

Multi-omics profiling the dynamic variations of flavor and nutritional components during pearl gentian grouper soup processing

Flavor and nutritional value are essential components of fish soup, as highlighted by both producers and consumers. This study systematically examined the color, aroma, taste, and nutritional composition of pearl gentian grouper soup (PGGS) samples processed over varying durations, employing multi-omics technologies, including sensomics, volatilomics, lipidomics, and metabolomics. A comprehensive identification of 58 volatile aroma compounds, 407 lipids, 203 metabolites, and 47 taste components was achieved. The findings indicated that as processing time increased, the brightness of PGGS diminished, resulting in a thicker consistency. The aroma profile of PGGS was predominantly characterized by meaty and fatty notes, which were closely associated with carbonyl compounds (nonanal, dodecanal, (E)-2-octenal, and 2-undecanone) that developed due to glyceride oxidation during prolonged thermal processing. The predominant taste profile of PGGS was identified as umami, likely resulting from the synergistic effects of umami-enhancing amino acids (glutamic acid, aspartic acid) and 5ʹ-nucleotides (adenosine monophosphate, inosine monophosphate, guanosine monophosphate). Furthermore, PGGS may represent a significant source of taurine, with its taurine content accounting for over 60% of the total free amino acids (FAAs). Considering the variations in color, flavor, and nutritional content throughout the processing of PGGS, as well as the associated time costs, a processing duration of 2 h was optimal.

PELATIHAN PENGOLAHAN “PAYA BITES”, CEMILAN SEHAT BERBAHAN PEPAYA, BAGI ANGGOTA FKIF UNNES

&lt;em&gt;Papaya is a seasonal fruit that is rich in water content and has a relatively short shelf life. Nowadays, people's interest in consuming fruit directly after it is ripe is relatively low because some of them don't like fruit. For this reason, it is necessary to innovate fruit-based products, as an effort to overcome the problem of lack of fruit consumption. This article discusses "PAYA BITES", an entrepreneurial venture that presents papaya crackers as an innovative snack product made from papaya with a variety of contemporary flavors. In this activity, the method used was training (socialization) aimed at 41 members of the Islamic Physics Study Forum (FKIF) at Semarang State University. This activity aims to be a form of education and training for FKIF UNNES members in processing papaya fruit into papaya crackers and has the potential to be marketed to the general public. The result of this training is to provide knowledge and convenience for FKIF UNNES members in processing papaya fruit into papaya crackers which have so far been underutilized so that they become a more valuable commodity&lt;/em&gt;

Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics

Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC–MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.

PEMBUATAN RENGGINANG oleh KKM 51 UNIVERSITAS BINA BANGSA di DESA KURUNG KAMBING.

Student Work Lecture (KKM) 51 activities carried out in Kurung Kambing Village aim to improve community welfare through developing the rengginang making business. Rengginang, as a traditional food made from sticky rice, has high economic potential if managed well. This activity involves training the local community regarding effective rengginang production techniques, starting from selecting raw materials, manufacturing processes, to attractive packaging. Apart from that, this program also teaches product marketing strategies, both traditional and through digital media, to expand market reach. The results of this activity show an increase in community skills in rengginang production as well as the formation of a new business group that focuses on rengginang production and sales. The rengginang products produced are of good quality, with a variety of flavors and attractive packaging. Overall, this program has had a positive impact on the local economy, creating new business opportunities and increasing the income of the people of Kurung Kambing Village. Recommendations from this activity include continuous coaching and product development so that this rengginang business can develop further and provide long-term benefits for the community.

Chronic exposure to E-cigarette aerosols potentiates atherosclerosis in a sex-dependent manner

Despite being designed for smoking cessation, e-cigarettes and their variety of flavors have become increasingly attractive to teens and young adults. This trend has fueled concerns regarding the potential role of e-cigarettes in advancing chronic diseases, notably those affecting the cardiovascular system. E-cigarettes contain a mixture of metals and chemical compounds, some of which have been implicated in cardiovascular diseases like atherosclerosis. Our laboratory has optimized in vivo exposure regimens to mimic human vaping patterns. Using these established protocols in an inducible (AAV-PCSK9) hyperlipidemic mouse model, this study tests the hypothesis that a chronic exposure to e-cigarette aerosols will increase atherosclerotic plaques. The exposures were conducted using the SCIREQ InExpose™ nose-only inhalation system and STLTH or Vuse products for 16 weeks. We observed that only male mice exposed to STLTH or Vuse aerosols had significantly increased plasma total cholesterol, triglycerides, and LDL cholesterol levels compared to mice exposed to system air. Moreover, these male mice also had a significant increase in aortic and sinus plaque area. Male mice exposed to e-cigarette aerosol had a significant reduction in weight gain over the exposure period. Our data indicate that e-cigarette use in young hyperlipidemic male mice increases atherosclerosis in the absence of significant pulmonary and systemic inflammation. These results underscore the need for extensive research to unravel the long-term health effects of e-cigarettes.

Implementasi Pengambilan Keputusan Taktis Melalui Analisis Biaya Relevan Untuk Meningkatkan Pendapatan (Studi Kasus: Pabrik Rumahan Roti Hangat Keliling di Kota Jambi)

The Mobile Warm Bread Home Factory is a Micro, Small and Medium Enterprise (MSME) that processes raw materials into finished products, namely warm bread. The factory produces 2,100 loaves of bread a day, with flavor variants such as chocolate, strawberry, coconut, green bean, srikaya, and messes. In the production process, the mobile hot bread home factory still uses gas oven production tools or machines, in the midst of the development of equipment or Machines that use electrical energy are electric ovens. The aim of this research is to analyze the application of relevant costs in decision making to continue or replace a gas oven with an electric oven. This research methodology uses descriptive qualitative, with data collection through in-depth interviews, observation and data analysis. Decision making will always be related to the future so business owners need to review these decisions. To help business owners make the right decisions, by choosing the best decision alternative among the available decision alternatives. The results of this analysis show that the most appropriate decision is to continue using a gas oven because it obtains the most relevant total results and benefits rather than replacing it with an electric oven.

Ultrasonic Cigarettes: Chemicals and Cytotoxicity are Similar to Heated-Coil Pod-Style Electronic Cigarettes.

Our purpose was to test the hypothesis that ultrasonic cigarettes (u-cigarettes), which operate at relatively low temperatures, produce aerosols that are less harmful than heated-coil pod-style electronic cigarettes (e-cigarettes). The major chemicals in SURGE u-cigarette fluids and aerosols were quantified, their cytotoxicity and cellular effects were assessed, and a Margin of Exposure risk assessment was performed on chemicals in SURGE fluids. Four SURGE u-cigarette flavor variants ("Blueberry Ice," "Watermelon Ice," "Green Mint," and "Polar Mint") were evaluated. Flavor chemicals were quantified in fluids and aerosols using gas chromatography/mass spectrometry. Cytotoxicity and cell dynamics were assessed using the MTT assay, live-cell imaging, and fluorescence microscopy. WS-23 (a coolant) and total flavor chemical concentrations in SURGE were similar to e-cigarettes, while SURGE nicotine concentrations (13-19 mg/mL) were lower than many fourth generation e-cigarettes. Transfer efficiencies of dominant chemicals to aerosols in SURGE ranged from 44-100%. SURGE fluids and aerosols had four dominant flavor chemicals (>1 mg/mL). Toxic aldehydes were usually higher in SURGE aerosols than in SURGE fluids. SURGE fluids and aerosols had aldehyde concentrations significantly higher than pod-style e-cigarettes. Chemical constituents, solvent ratios, and aldehydes varied among SURGE flavor variants. SURGE fluids and aerosols inhibited cell growth and mitochondrial reductases, produced attenuated and round cells, and depolymerized actin filaments, effects that depended on pod flavor, chemical constituents, and concentration. The MOEs for nicotine, WS-23, and propylene glycol were <100 based on consumption of 1-2 SURGE u-cigarettes/day. Replacing the heating coil with a sonicator did not eliminate chemicals, including aldehydes, in aerosols or diminish toxicity in comparisons between SURGE and other e-cigarette pod products. The high concentrations of nicotine, WS-23, flavor chemicals, and aldehydes and the cytotoxicity of SURGE aerosols do not support the hypothesis that aerosols from u-cigarettes are less harmful than those from e-cigarettes.