Flavor Preference Research Articles

Analysis of wild animal hunting in the Caatinga biome, Bahia-Brazil: what factors influence species preference?

ABSTRACT Hunting comprises the extraction of wild animals from their natural environment for use in various purposes. In this sense, based on the Socioecological Theory of Maximization (TSM), semi-structured forms were applied to 45 hunters from rural communities located in the Caatinga region in the state of Bahia/Brazil to verify the influence of cost-benefit, perceived abundance, taste preference and multiple uses in the selection of hunted species. Fourteen species were selected to test whether hunting intensity is influenced by the presented variables. It was found that the only variable that showed statistical significance was flavor preference, increasing the chance of a species being hunted by up to three times (OR = 3.09). It is concluded that subjective variables related to culture significantly influence species selection in the study region.

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl).

Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90°C) and decreased at an excessively high temperature of 180°C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steamed-dried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180°C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.

Conditioned preference and avoidance induced in mice by the rare sugars isomaltulose and allulose

Isomaltulose, a slowly digested isocaloric analog of sucrose, and allulose, a noncaloric fructose analog, are promoted as "healthful" sugar alternatives in human food products. Here we investigated the appetite and preference conditioning actions of these sugar analogs in inbred mouse strains. In brief-access lick tests (Experiment 1), C57BL/6 (B6) mice showed similar concentration dependent increases in licking for allulose and fructose, but less pronounced concentration-dependent increases in licking for isomaltulose than sucrose. In Experiment 2, B6 mice were given one-bottle training with a CS+ flavor (e.g., grape) mixed with 8% isomaltulose or allulose and a CS- flavor (e.g., cherry) mixed in water followed by two-bottle CS flavor tests. The isomaltulose mice showed only a weak CS+ flavor preference but a strong preference for the sugar over water. The allulose mice strongly preferred the CS- flavor and water over the sugar. The allulose avoidance may be due to gut discomfort as reported in humans consuming high amounts of the sugar. Experiment 3 found that the preference for 8% sucrose over 8% isomaltulose could be reversed or blocked by adding different concentrations of a noncaloric sweetener mixture (sucralose + saccharin, SS) to the isomaltulose. Experiment 4 revealed that the preference of B6 or FVB/N mice for isomaltulose+0.01%SS or sucrose over 0.1%SS increased after separate experience with the sugars and SS. This indicates that isomaltulose, like sucrose, has postoral appetition effects that enhances the appetite for the sugar. In Experiments 5 and 6, the appetition actions of the two sugars were directly compared by giving mice isomaltulose+0.05%SS vs. sucrose choice tests before and after separate experience with the two sugars. In general, the initial preference the mice displayed for isomaltulose+0.05%SS was reduced or reversed after separate experience with the two sugars although some strain and sex differences were obtained. This indicates that isomaltulose has weaker postoral appetition effects than sucrose.

Diet Preference, Feed Efficiency and Expression of the Sodium-Dependent Glucose Transporter Isoform 1 and Sweet Taste Receptors in the Jejunum of Lambs Supplemented with Different Flavours.

This study investigated the effect of dietary flavour supplements on the preference, feed efficiency and expression of the sweet taste receptor family 1 members 2 and 3 (T1R2 + T1R3), and sodium-glucose linked transporter 1 (SGLT1) genes in the lambs' small intestines. Eight, five-month-old, Israeli crossbred Assaf lambs were offered 16 different non-nutritive commercial flavours in rolled barley and ground corn. Capsicum and sucram were the most preferred non-aroma flavours (p = 0.020), while milky (p < 0.001) was the most preferred powder-aroma flavour. For the metabolic and relative gene expression study, eight lambs were randomly assigned to either sucram, capsicum, a mix containing sucram and capsicum at 1:1 ratio or no flavour for control in a 4 × 2 cross-over design. The total collection of urine (females only), faeces and refusals was carried out, and T1R2, T1R3 and SGLT1 relative gene expression evaluated from the proximal jejunum biopsies. Flavour had no significant effect on the feed intake (p = 0.934), but capsicum increased the average daily weight gain per metabolic body weight (p = 0.049). The T1R3 gene was expressed highest in the mix treatment (1.7; p = 0.005). Collectively, our findings indicate that flavours can be used to motivate feed acceptance and improve the weight gain in lambs.

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p &lt;0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin.

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers.

Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0-30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20-30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20-30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0-30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20-30% CTFE.

Characterization of a sample of Chilean university students in terms of the bitter‐tasting phenotype and genotype and their preferences for basic flavours and associated foods

AbstractThe majority of people have a bitter taster phenotype, they perceive substances such as phenylthiocarbamide (PTC). This could be associated with a lower preference for bitter foods. The ability to detect bitter taste is due to TAS2R28 receptor. The aim of this study was to determine the preferences for basic flavours, taste combinations and bitter taste‐related foods in a sample of Chilean university students and to relate it to their PTC taster phenotype and genotype. A 5‐point Likert‐type online survey on taste and food preferences was applied to 149 Chilean university students (19.2 years; 69.8% women; 29.5% men and 0.7% prefer‐not‐to‐say). It classified students as strong taster (ST), intermediate taster (IT) or non‐taster (NT) through a PTC taste test. To assess the relationship between phenotype or genotype and students' preferences, we analysed frequency tables using Fisher's exact test. To genotype determination, it extracted DNA from buccal mucosal cells of 25 students (18.9 years; 72% female and 28% male). A fragment of TAS2R38 gene amplified (PCR) and digested (HaeIII). Our results show that 85.9% of students had a PTC taster phenotype (37.6% ST, 48.3% IT vs. 14.1% NT). Sweet taste was the most preferred, while bitter taste was the least. There was no association between taste and food preferences with student's phenotype or genotype. ST students presented homozygous taster genotype (55.6%); IT students, heterozygous taster genotype (75%); and NT students, homozygous non‐taster genotype (50%). Both the PTC taster phenotype and genotype associated are not related to a lower preference for bitter taste and foods studied. Our results will allow us to generate promotion and education strategies for healthy eating, through the inclusion of bitter foods.

Hypothalamic melanin-concentrating hormone neurons integrate food-motivated appetitive and consummatory processes in rats

The lateral hypothalamic area (LHA) integrates homeostatic processes and reward-motivated behaviors. Here we show that LHA neurons that produce melanin-concentrating hormone (MCH) are dynamically responsive to both food-directed appetitive and consummatory processes in male rats. Specifically, results reveal that MCH neuron Ca2+ activity increases in response to both discrete and contextual food-predictive cues and is correlated with food-motivated responses. MCH neuron activity also increases during eating, and this response is highly predictive of caloric consumption and declines throughout a meal, thus supporting a role for MCH neurons in the positive feedback consummatory process known as appetition. These physiological MCH neural responses are functionally relevant as chemogenetic MCH neuron activation promotes appetitive behavioral responses to food-predictive cues and increases meal size. Finally, MCH neuron activation enhances preference for a noncaloric flavor paired with intragastric glucose. Collectively, these data identify a hypothalamic neural population that orchestrates both food-motivated appetitive and intake-promoting consummatory processes.

Public Perceptions of Flavored Waterpipe Smoking on Twitter.

Waterpipe tobacco smoking has become increasingly popular in recent years, especially among youth. We aimed to understand longitudinal trends in the prevalence and user perception of waterpipes and their flavors on Twitter. We extracted waterpipe-related tweets from March 2021 to May 2022 using the Twitter Streaming API and classified them into promotional tweets and non-promotional tweets. We examined the longitudinal trends regarding the waterpipe flavors mentioned on Twitter and conducted sentiment analysis on each waterpipe flavor-related non-promotional tweet. Among over 1.3 million waterpipe-related tweets, 1,158,884 tweets were classified as non-promotional and 235,132 were classified as promotional. The most frequently mentioned waterpipe flavor groups were fruit (34%), sweets (17%), and beverages (15%) among all flavor-containing non-promotional tweets (17,746 tweets). The least mentioned flavor groups were tobacco (unflavored, 4%) and spices (2%). Sentiment analysis showed that among non-promotional waterpipe-related tweets, 39% were neutral, 36% were positive, and 23% were negative. The most preferred waterpipe flavors were fruit, mixed, and alcohol flavors. The least preferred flavor groups were tobacco and spice flavors. Our study provided valuable information on the prevalence of waterpipe flavors that can be used to support the future regulation of flavored waterpipe tobacco products given the nature of the current regulations on other flavored tobacco products.

Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid

‘Aliza’ is a new pomelo × mandarin hybrid (Citrus maxima, cv. Red Chandler × Citrus reticulata, cv. Ora) developed by the Israeli citrus breeding program at the Volcani Institute. Here, we aimed to characterize the quality and flavor of ‘Aliza’ fruit as compared to other commercial citrus fruit, specifically pomelo (C. maxima), grapefruit (Citrus paradisi), orange (Citrus sinensis) and mandarin (C. reticulata). ‘Aliza’ fruits have a similar size as grapefruits, but have a thinner peel and a unique yellowish/golden color. ‘Aliza’ fruits are completely seedless and have especially high juice contents. They also have a unique, highly preferred flavor, characterized by high sweetness and moderate bitterness and acidity, with strong citrusy and tropical fruity aromas. Sensory analyses conducted with the aid of a trained panel and an electronic tongue revealed that the flavor of ‘Aliza’ fruits is different from the flavors of other citrus species. Consumer acceptance and preference tests revealed that ‘Aliza’ fruit are highly appreciated and favored. The aroma volatile profile of ‘Aliza’ fruit was somewhat similar to those of pomelo and grapefruit, but very different from those of orange and mandarin. Overall, ‘Aliza’ fruits can be distinguished from other citrus fruits by their unique color, high juice content and exceptional, unique flavor.

Flavors increase adolescents’ willingness to try nicotine and cannabis vape products

BackgroundCertain product characteristics, such as flavor, may increase adolescents’ willingness to try vaped nicotine and cannabis (marijuana) products. MethodsA discrete choice experiment embedded within the 2021–2022 California Teens Nicotine and Tobacco Project Online Survey was administered to a non-probability sample of N = 2342 adolescents ages 12–17. Participants were sequentially presented four randomly-generated pairs of hypothetical vape products that varied in device type (disposable, refillable), content (nicotine, marijuana, “just vapor”), and flavor (seven options) and asked which of these (or neither) they would be more willing to try if a best friend offered. Conditional logistic regression quantified associations between product characteristics and participants’ selections, including interactions by past 30-day use of e-cigarettes, marijuana, or both. ResultsCandy/dessert, fruit, and fruit-ice combination flavors were all associated with greater willingness to try a vape product (versus tobacco flavor) among participants not using e-cigarettes or marijuana, those using only e-cigarettes, and those co-using e-cigarettes and marijuana. Among participants only using marijuana, the most preferred flavors were no flavor, candy/dessert, and icy/frost/menthol. Among participants not using e-cigarettes or marijuana, model-predicted willingness to try a displayed vape product was greater when products were sweet or fruit flavored than tobacco or unflavored, regardless of whether displayed options contained nicotine (fruit/sweet: 21 %, tobacco/unflavored: 4 %), marijuana (fruit/sweet: 18 %, tobacco/unflavored: 6 %), or “just vapor” (fruit/sweet: 29 %, tobacco/unflavored: 16 %). ConclusionsIn this online non-probability sample, flavors in nicotine and cannabis vape products increased adolescents’ willingness to try them. Comprehensive bans on flavored vapes would likely reduce adolescent use.

Predictors of Discontinued E-Cigarette Use at One-Year Follow-Up in a Sample of Young Adults.

Currently, the research on factors associated with young adults' discontinuation of e-cigarette use behavior is limited. This study tested the predictors of self-reported e-cigarette abstinence at one-year follow-up among young adult baseline current e-cigarette users. The following variables were tested as predictors: demographics, cigarette smoking, e-cigarette use dependence, e-cigarette use duration, harm perceptions, and preferred aspects of e-cigarette use, including sensations, flavor, and device characteristics. Data were provided at two time-points one year apart by 435 ethnically diverse young adults (M age = 22.3, SD = 3.1; 63% women) who reported current e-cigarette use at baseline. Approximately 42% of those who reported current e-cigarette use at baseline (i.e., 184 out of 435 participants) reported discontinuation of e-cigarette use at one-year follow-up. Results indicated that higher e-cigarette dependence, longer history of e-cigarette use, lower e-cigarette harm perceptions, greater preference for both menthol and sweet flavors, for open-pod-based devices, and for e-cigarette use sensations such as buzz, taste and smell of flavors, and throat hit at baseline were associated with lower likelihood of e-cigarette use discontinuation at one-year follow-up. Characteristics associated with nicotine (e.g., dependence) and flavors (e.g., taste and smell) appear to drive the continuation/discontinuation of e-cigarette use among young adults. Thus, cessation strategies may need to be developed with a focus on dependence and harm perceptions related to nicotine and flavors. Furthermore, better regulating open-pod-based devices and sweet-menthol flavors may help e-cigarette use prevention.

Virtual Flavor: High-fidelity simulation of real flavor experiences.

Food and drink are a key part of our lives. While Virtual Reality has the potential to provide high-fidelity simulation of real experiences in virtual worlds, the incorporation of flavor appreciation within these virtual experiences has largely been ignored. This paper introduces a virtual flavor device to simulate real flavor experiences. The goal is to provide virtual flavor experiences, using food safe chemicals for the three components of a flavor (taste, aroma, mouthfeel), which are perceived as "indistinguishable" from the equivalent real experience. Furthermore, because we are delivering a simulation, the same device can be used to take a user on a "flavor discovery journey" from a start flavor to a new, preferred flavor by adding or removing any amount of the components. In the first experiment, participants (N = 28) were exposed to real and virtual samples of orange juice, and the health product, rooibos tea, and asked to rate their similarity. The second experiment investigated how participants (N = 6) could move within "flavor space" from one flavor to another. The results show that it is possible to simulate, with a high degree of precision, a real flavor experience, and precisely controlled "flavor discovery journeys" can be undertaken using virtual flavors.

English

High-yielding and disease-resistant hybrid plant cultivars recently developed by breeders need evaluation for end-use. This study evaluated the influence of processing methods on the sensory acceptability of products (plantain chips, fried ripe plantains called &ldquo;dodo&rdquo; in Nigeria, boiled unripe and ripe plantains, and &quot;amala,&quot; a dough, as it is called in Nigeria when unripe and ripe plantain flour is reconstituted in hot water) from selected hybrid plantain cultivars. Pita 26, Pita 27, Mbi egome, and Agbagba landrace cultivars were studied. Plantain pulps were subjected to frying (170&deg;C for 2 min), boiling (100&deg;C for 15 min), and drying (65&deg;C for 48 h) at unripe and ripe stages before analyses. These food items were subjected to sensory evaluation. The panel of 20 people evaluated samples for texture, taste, flavor, appearance, color, stretchability, moldability, mouthfeel, and overall preference on a 9-point hedonic scale. The sensory studies showed statistically significant differences (P&lt;0.05) between products and processing methods significantly affected the cultivars&#39; sensory parameters and essential minerals and vitamins. Products from the Mbi egome cultivar were adjudged acceptable in terms of overall quality, followed by the Agbagba local landrace cultivar. The data in this study have shown that hybrid plantains have the potential to be used industrially. &nbsp; Key words: Consumers acceptability, value added products, hybrid plantain, organoleptic.&nbsp;

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying.

Spontaneously dried-fermented radishes have been consumed in China for hundreds of years and are usually fermented for a long time to acquire high quality. In this study, the spontaneously dried-fermented radishes with short-term manufacturing periods were made from five different varieties of radishes that grew in the same environment. In addition, the physicochemical characteristics (i.e., moisture content, soluble solid, and pH value), flavor profiles (i.e., free amino acids, organic acids, and volatile compounds), and functional properties (i.e., total phenolics content, total flavonoids content, sulforaphane content, and γ-aminobutyric acid [GABA] content) of these five raw radishes and spontaneously dried-fermented radishes were analyzed and compared. In detail, the content of volatile and nonvolatile compounds increased, especially in oxalic acid, succinic acid, and umami free amino acids. Furthermore, functional components, such as sulforaphane and GABA, were also enriched via spontaneous fermentation after drying. In addition, the results of principal component analysis, hierarchical clustering analysis, and redundancy analysis showed that there were significant discrepancies appeared when raw radishes were processed via spontaneous fermentation or not. These results suggested that the process of spontaneous fermentation after drying may contribute to improving the quality of fresh radishes. Notably, radishes with red skin and flesh were regarded as exceptional varieties for processing, because of the preferable flavor profiles and affluent functional substances via spontaneous fermentation after drying. Therefore, these findings could deliver a systematical insight into developing processed radishes with high quality. PRACTICAL APPLICATION: The spontaneously dried-fermented radishes were manufactured through the process of spontaneous fermentation after drying, which acquired tasty and healthy characteristics by accumulating the volatile and nonvolatile compounds as well as the functional components, like total phenolics, total flavonoids, sulforaphane, and γ-aminobutyric acid. Importantly, because of the excellent processing properties, the radishes with red skin and flesh could be more appropriate to produce spontaneously dried-fermented radishes. Our findings may provide a practical strategy for developing vegetable relishes with superb flavor profiles and good functional properties in pickled vegetables.

Communicative Processes Underlying DIY eJuice Mixing Among Young Adult International ENDS Users

ABSTRACT The use of electronic nicotine delivery systems (ENDS) is increasing around the world, with contemporary trends outpacing scientific understanding of the health implications. Such trends include do-it-yourself eJuice mixing (DIY eJuice), which involves the unregulated homemade mixing of fogging agents, nicotine salts, and flavorants to create personalized liquid for ENDS products. The purpose of this study was to employ a grounded theory approach to gather formative data on the communicative processes surrounding the behavior of DIY eJuice mixing among international, young adult ENDS users. Participants were recruited locally for mini focus group discussions via SONA (n = 4) and internationally for an open-ended survey via Prolific (n = 138). Questions explored experiences with the online DIY eJuice community, motivations for mixing, information seeking strategies, flavor preferences, and perceived benefits of mixing. Thematic analysis and flow sketching revealed the underlying processes of social cognitive theory to explain the communicative processes of DIY eJuice mixing behaviors. Specifically, environmental determinants emerged in the form of online and social influences; personal determinants in the form of curiosity and control; and behavioral determinants following a benefits/barriers analysis, particularly regarding cost. These findings provide theoretical implications for the role of health communication constructs in understanding contemporary trends in ENDS use and practical implications for tobacco prevention messaging and tobacco control regulations.

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

AbstractThis study is aimed at providing a foundation for the acceptability of two traditional spices (Chinese 5‐spice blend “CS” and garam masala “GM”) in addition to using chicken as a carrier food by Chinese and Pakistani consumers. It can promote ethnic food trading by providing the flavor preferences information of cross‐cultural consumers. Chicken marinated with CS and GM were boiled, and evaluated by consumer hedonic test and Check‐all‐that‐apply sensory and emotion measurements. Results showed the high acceptability of chicken‐spice blend samples, though the drivers of liking between Chinese and Pakistani consumers were varied. Interestingly, chicken‐spice blend samples were recognized for positive emotions, whereas negative emotions were ticked for the least favorite plain chicken sample. Therefore, via the observation and analysis of consumers' behavior in chicken‐spices consumption, our findings may help food researchers and traders understand the perceptions from both countries and thus guide the ethnic food product development in a cross‐cultural context.Practical ApplicationsThis research provides a primary understanding of the flavor perception and acceptability of traditional spices from China and Pakistan by their consumers, which would lead a customer‐centered ethnic food innovation. The implicit needs explored between Chinese and Pakistani consumers for chicken and chicken product consumption would assist in probing the potential market opportunities for ethnic foods trading within and between each country.

돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

Development of a nicotine aerosol self-administration model in rats and the effects of e-liquid flavors.

Electronic nicotine delivery system (ENDS) use is maintained by the positive reinforcement associated with preferred flavors. These flavors become conditioned reinforcers through pairings with primary reinforcers. This study sought to extend prior research with intravenous nicotine self-administration and develop a more ecologically valid preclinical model of aerosol self-administration in rats that incorporated flavors paired with sucrose. Rats were first trained to respond for oral sucrose with or without raspberry flavor to establish the flavor as a conditioned reinforcer for some groups. Rats were then exposed to aerosol self-administration. All groups responded for raspberry-flavored aerosol with or without nicotine. Rats responded more for raspberry flavored sucrose than unflavored sucrose. Despite raspberry increasing responding for sucrose, the flavor did not function as a conditioned reinforcer during aerosol self-administration and did not increase responding for nicotine. Throughout the aerosol self-administration phase, most groups responded more on the active than inactive lever, and some groups increased their response when the fixed ratio value was increased. At the end of the study, rats in nicotine groups earned similar or fewer aerosol deliveries than rats in vehicle groups. Aerosolized nicotine did not function as a reinforcer in this study, whereas aerosolized raspberry flavor may have maintained self-administration. Further preclinical investigation is needed to articulate the impact of flavors on ENDS use and whether they offset some aversive effects of nicotine or maintain responding on their own. If flavors reduce some aversive effects of self-administered nicotine, then policies to regulate flavors in e-liquids are prudent.

Characterizing the use, preferences, and perceptions of flavors in cigars in pregnant women

Background Flavors contribute to the appeal of tobacco products, but less is known about flavors in cigar products. The current study is the first to focus on characterizing the use and perceptions of flavors in cigar products among pregnant women. Methods Pregnant women (N = 124) reported their use, preferences (liking, attractiveness, smoothness, interest), perceptions of harm (general, pregnancy-specific, fetal), and postpartum intention to use eight flavor categories (menthol/mint, spices, fruit, chocolate, alcohol, other beverages, candy/sweet, tobacco). We utilized correspondence analysis of contingency tables to investigate clustering of preferences and perceptions of flavors across the sample, and examined how preferences and perceptions of flavors may differ based on history of cigar use (none vs. lifetime vs. prenatal). Results Overall, 37% reported never trying cigars, 51% reported lifetime use, and 12% reported prenatal use. Fruit (37%), tobacco (36%), and alcohol (14%) were the most common cigar flavors participants reported ever trying. Correspondence analysis revealed clustering in preferences for alcohol, fruit, and candy flavors compared to other flavors, and revealed lower intentions to use menthol/mint and tobacco flavors compared to other flavors. Participants who reported prenatal cigar use also reported more positive perceptions and greater intentions to use (1) spice and alcohol flavors compared to those who reported lifetime use (ps < .05); and (2) spice, alcohol, fruit, and tobacco cigar flavors compared to participants reporting never using cigars (ps < .04). Conclusions Regulations to restrict the availability of flavors, especially fruit, spice, and alcohol, may reduce the appeal and use of cigar products in pregnant women.