Flavor Production Research Articles

Functional characteristics, anti-microbial, and textural effects of mustard flour in Vienna type sausages

Abstract Sausages are one of the most convenient meat products due to their relative ease of preparation and versatility in consumption. Ingredients like mustard flour may improve functional properties like emulsion capacity and water retention in meat pastes to replace phosphate salts (monosodium phosphate and sodium hexametaphosphate) that may have adverse health connotations. Additionally, mustard flour has chemical compounds that can inhibit yeast or bacteria growth and add to product flavour and aroma. In this work, two mustard flours differing in pungency strength were used to substitute the phosphate salts in a Vienna sausage system. Both flours increased the production yield of Vienna sausage by 4%, while improving the protein content from 17.92% to 19.36%. Sensory analysis of sausages with non-trained panelists showed that mustard flours improved Vienna sausage springiness during the 21 day storage time with values of 10.14 to ≈16 kg/mm. The addition of mustard flour showed a remarkable anti-microbiological property that was superior to the use of phosphate salts in the control sausage, maintaining significantly lower levels of Staphylococcus aureus and mesophilic bacteria compared with the control sausage.

Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions

Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC–MS identified 173 volatile compounds, dominated by linalool and d-limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu.

Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96% of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.

Unlocking the access to nature-identical vanillin via isoeugenol ozonation: in situ ATR-IR monitoring and safety evaluation.

The transformation of renewable feedstocks into aromatic chemicals holds immense potential for advancing a green, low-carbon economy and fostering sustainable development. Herein, we present a novel approach for the conversion of isoeugenol, a renewable lignin derivative, into the valuable flavoring agent vanillin, utilizing ozone as an environmentally benign oxidant. The process optimization was significantly enhanced by the integration of in situ Attenuated Total Reflectance Infrared (ATR-IR) monitoring. The introduction of H2O not only accelerated the decay of carbonyl oxides (Criegee intermediates) but also mitigated safety hazards stemming from the vigorous decomposition and heat release of secondary ozonides. Compared to the conventional Thin Layer Chromatography (TLC) method, ATR-IR monitoring demonstrated superior sensitivity and precision in determining the reaction endpoint, leading to a remarkable vanillin yield of 96.86% upon complete conversion of isoeugenol. Additionally, a comparative assessment of the sustainability of our approach with existing methods was undertaken, and valuable recommendations for safety assessments were provided to ensure the inherent safety of chemical engineering reactions. The present study serves as a pioneering effort in facilitating the implementation of a scalable, economically feasible and environmentally sustainable strategy for biomass flavor production, while contributing to the broader adoption of in situ spectroscopic technology within the larger economy.

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.

The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.

Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating.

The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk. The results showed that higher temperatures changed the secondary milk whey protein structures and gradually increased α-lactalbumin, β-lactoglobulin, and lactoferrin denaturation in the milk. There were differences in sensory characteristics of milk heated at different time and temperature combinations. The correlation analysis indicated that whey protein denaturation was negatively correlated with 1-octen-3-ol (p < 0.05) and positively associated with hexanal, isovaleric acid, γ-nonalactone, methyl palmitate, and phenol (p < 0.01). The changes in the content and secondary structure of whey proteins affected the interaction between flavor compounds and whey protein, which affected the release of flavor compounds. Consequently, the sensory characteristics of milk were influenced. This study provides a theoretical basis for exploring the interaction between whey proteins and flavor compounds.

Microbial Ecology of Local Cheese: A Focus on Lactic Acid Bacteria

The microbial ecology of local cheese is a complex and dynamic interplay of microorganisms that profoundly influences its flavor, texture, safety, and preservation. This article delves into the intricate relationships within the cheese microbiota, with a specific focus on lactic acid bacteria (LAB). LAB, as the predominant group in cheese ecosystems, play pivotal roles in acidification, flavor development, and safety. Their production of lactic acid contributes to the acidity and tanginess of the cheese, while also creating an environment that inhibits the growth of pathogenic microorganisms. Beyond LAB, yeasts and molds contribute to the texture and flavor complexity of cheese through enzymatic breakdown of proteins and lipids. The microbial community's impact on cheese characteristics extends to the creation of complex flavor compounds and the inhibition of undesirable microbes, enhancing safety. Research findings underscore the correlation between specific LAB strains and the production of unique flavors, as well as the inhibitory effects of LAB-produced bacteriocins on pathogenic bacteria, emphasizing the safety-enhancing mechanisms inherent in the microbial ecology of local cheese. Furthermore, the article highlights the extended shelf life of cheese with well-established LAB populations, showcasing the practical implications of microbial interactions in ensuring cheese quality over time. Understanding the microbial ecology of local cheese, especially the roles of LAB, is vital for both traditional cheese-making practices and exploring innovative approaches in cheese production. This comprehensive exploration underscores the significance of microbial dynamics in shaping the distinctive characteristics and ensuring the safety and quality of local cheeses.

The Effect of Reaction Temperature on the Quality of Oyster Enzymatic Hydrolysate Maillard Products

Oyster meat was used as raw material, which was enzymatically digested under specific conditions for 3h. Then the effect of reaction temperature on the sensory, color difference, reaction rate, and volatile flavor components of the oyster enzymatic hydrolyzates and glucose meridian reaction product was investigated. The study showed that the 3h enzymatic hydrolysis of oyster produced the best flavour and sensory score of the maillard reaction product at 110 (110HM), which had the absorbance value of 0.788 for A294, and 0.606 for A420. 54 compounds were identified from 110HM, which mainly contained 6 alcohols (26.40%), 3 ketones (1.80%), 8 aldehydes (8.38%), 6 esters (1.71%), 16 hydrocarbons (32.84%), and 15 heterocyclic and other species (22.82%).

Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China

ABSTRACTShanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in‐depth aroma analysis. Sensory analysis and electronic nose (E‐nose) were used to compare flavour profiles. Volatile components were extracted via liquid–liquid extraction (LLE) with solvent‐assisted flavour evaporation (SAFE), analysed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography olfactometry‐mass spectrometry (GC‐O‐MS). The results revealed 145 volatile compounds, predominantly acids, alcohols, ketones and heterocycles, with acids as the most prevalent (ranging from 960.17 to 1231.78 μg/mL). Additionally, 90 aroma‐active compounds were identified, notably acetic acid, furfuryl alcohol, 2,3‐dimethylpyrazine, lactic acid, phenol, propyl acetate, ethyl propionate and 2(5H)‐furanone. Accordingly, a flavour wheel was constructed highlighting dominant volatile components, featuring acidic, alcohol, tangerine peel‐like and yeasty aromas. Partial least squares regression (PLSR) analysis showed that the acidity note in SAV positively correlates with acetic acid, isovaleric acid, hexanoic acid, phenethyl alcohol and butyric acid. Understanding the flavour composition of SAV provides vital insight for flavour research and product quality control.

New insights into the drying technology of Pleurotus eryngii: Effects on protein structure, properties and product flavor analysis

Drying techniques have been widely used in food macromolecule modification, sterilization, and other fields. However, comparisons about the effects of different heat treatments on the structural and functional properties of proteins have yet to be elucidated. In this study, we compared the effects of boiling water, microwave, hot air, and infrared pretreatment on the structural and functional properties of P. eryngii (Pleurotus eryngii) proteins (PEP), with the addition of low-temperature hot air drying (Fresh-H) and vacuum freeze drying (VFD) as controls. The flavor of apricot mushroom products was also analyzed. The results showed that the PEP from boiling water pretreatment combined with hot air drying (BPHD) maintained high surface hydrophobicity, turbidity, particle size, and zeta potential. Microwave pretreatment combined with hot air drying (MPHD) of PEP had higher water and oil-holding properties, crystallinity, hydrolysis, and antioxidant capacity. Meanwhile, both MPHD and infrared pretreatment combined with hot air drying (IPHD) maintained higher emulsification, foaming, and free amino acid content. There were large differences in the types and contents of volatile compounds in P. eryngii with different treatments, providing more options.

Introducing CCD1 into isolated Rhodotorula strain enhances flavor production and improves cigar fermentation.

The fermentation process plays an important role in enhancing the quality of cigar tobacco leaves. Through fermentation, microbial metabolism can degrade aromatic precursors and macromolecules, which increases the content of aroma compounds and reduces irritancy of tobacco leaves. To further enhance the fermentation effect of cigar tobacco leaves, a Rhodotorula strain (Rh3), capable of producing carotenoids and improving fermentation quality, was isolated from cigar tobacco leaves. Subsequent genetic engineering techniques introduced the carotenoid cleavage dioxygenase 1 (CCD1) gene into the isolated Rh3. The modified Rh3 exhibits a significant increase in carotenoid degradation products compared with the original Rh3 in culture medium (from 0.29μg/mg to 15μg/mg). Subsequent cigar tobacco leaf fermentation experiments revealed that the modified Rh3 produced 65.9% more carotenoid degradation products compared to the control group, outperforming the original strain, which achieved a 41.4% increase. Furthermore, the modified strain preserves its ability to improve the intrinsic chemical composition of cigar tobacco leaves. We show here that modified Rh3 can increase the content of carotenoid degradation products, thereby enhancing the fermentation effect of cigar tobacco leaves. This study presents a beneficial exploration to improve the quality of cigar tobacco leaves for future use and offers a promising strategy for producing flavor compounds from discarded tobacco leaves.

Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process

The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with synergistic microbial strain fermentation on tenderness and flavor of air-dried duck under low nitrite process. The results demonstrated that ultrasonic pretreatment combined with microbial strain fermentation improved water retention and tenderness of duck meat by disrupting the muscle microstructure, increasing muscle fiber spacing, and facilitating water migration and distribution. This primarily concerns the cavitation and mechanical effects of ultrasound and the role of lactic acid bacteria and yeasts in muscle protein hydrolysis. A total of 34 and 55 volatile flavor compounds were detected by HS-SPME-GC–MS and GC-IMS, respectively. The results indicated that acetaldehyde (stimulating, fruity, green apple), ethyl acetate (sweet, fruity, pineapple), and 3-hydroxy-2-butanone (sweet, creamy) were responsible for the improved flavor during this process, which was primarily related to the increased activity of neutral lipase (0.38 U/g protein), acidic lipase (0.48 U/g protein), and phospholipase (0.09 U/g protein). This study provides valuable insights into the synergistic effects of ultrasonic pretreatment and microbial co-fermentation, offering a theoretical basis for optimizing air-dried duck production and enhancing flavor quality.

Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review.

During fermentation, meat is pre-treated and cured to cultivate a diverse microflora, resulting in fermented meat products with distinctive flavors. Coagulase-negative staphylococcus holds a crucial role in all fermented meat products, contributing to the breakdown of proteins, carbohydrates, and fats, and the creation of flavor compounds. Fermentation technology has important research value and significance in fermented meat products. The optimization and improvement of flavor by CNS can be achieved by regulating the fermentation environment, initial microflora and processing conditions. The review explores the ways in which coagulase-negative staphylococci contribute to the flavors in fermented meat products. The mechanism of flavor substance formation and means of regulation in coagulase-negative staphylococci were also investigated. The review concludes by summarizing future development trends and drawing conclusions.

Assessing cacao beans fermentation degree with improved YOLOv8 instance segmentation

Fermentation is a critical step in cacao bean processing, significantly influencing the quality and flavor of the final chocolate product. Meeting international market standards requires well-fermented cacao beans, emphasizing the importance of precisely determining their fermentation degree before export. Traditionally, human graders rely on a cut test to assess the degree of fermentation, but this method is prone to individual variability and is time consuming. To address this problem, the YOLO-CoLa model has been developed within the YOLOv8 framework, focusing on accurately detecting the fermentation degree of cacao beans. This new model, an extension of the YOLOv8s model, incorporates the innovative Large Selective Kernel Block (LSKBlock) within the network’s backbone, replacing the C2f module to improve detection accuracy. Data augmentation was applied to mitigate limitations related to the availability of training images. The results showed the effectiveness of YOLOv8-CoLa, achieving a mAP0.5 of 70.4 %, a notable improvement of 9.3 % over YOLOv8. These findings highlight the significance of integrating LSKBlock and the value of tailored model adaptations in accurately identifying fermentation degrees in cacao beans. The advancements presented in this research offer a viable solution to the challenges faced in determining cacao bean fermentation levels, contributing to the optimization of cacao bean processing.

Appeal and Sensory Characteristics of Oral Nicotine Products in Young Adults Who Vape E-Cigarettes.

This study applied a novel tobacco regulatory science paradigm to characterize inter-product variation in the appeal and sensory features of emerging commercial and therapeutic oral nicotine products (ONPs) among young adults that vape e-cigarettes. Twenty-three young adults without ONP experience who use e-cigarettes completed a single-blind, single-visit remote lab study. Participants rated appeal and sensory characteristics during 5-minute standardized self-administrations of 8 ONPs (4 fruit, 4 mint) from various brands (Lucy, Rouge, Solace, Nicorette, On!, Velo). Participants were randomized between-subjects to ONP type (pouches or gum). Gum ONPs were rated sweeter (B = 19.5, 95% CI = 4.3, 34.7), stronger in flavor (B = 25.6, 95% CI = 12.2, 39.0), and lower in tingling sensation (B = -14.0, 95% CI = -27.8, -0.2) than pouches. Fruit-flavored ONPs were sweeter (B = 12.9, 95% CI = 6.1, 19.7) and caused less burning (B = -12.0, 95% CI = -19.5, -4.5) than mint. Product type x flavor interactions found that gum vs. pouch enhanced sweetness and flavor strength more for fruit than mint, while pouch vs. gum increased burning and harshness more for mint. Nicorette White Ice was most appealing, while Rogue Fruit and Nicorette Mint were less so. Appeal correlated with most types of sensory experiences (rs = -.33-.54), except for tingling and burning. Nicotine gums may offer a more pleasant sensory experience than pouches for young adults who use e-cigarettes, with variation across brand/flavor variants. Results indicate that gum ONPs and fruit flavors may offer greater appeal and a more pleasant sensory experience than pouch ONPs and mint flavors for young adults who use e-cigarettes and are ONP-naïve, with heterogeneity in user experience across some brand/flavor variants. This study also introduces a method for assessing the appeal and sensory features of ONPs, which can inform regulatory efforts and strategies to reduce nicotine dependence among young adults who use e-cigarettes.

How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?

PurposeThis study aims to analyze the push and pull factors and its relationship with the theory of planned behavior about non-vegetarians’ intentions to buy plant-based meat products. Previous studies seldom explored the intention of non-vegetarians’ intention to buy plant-based meat products.Design/methodology/approachAn online survey was conducted among 447 non-vegetarians to investigate these relationships. Partial least squares-structural equation modeling (PLS-SEM) was employed to scrutinize the data.FindingsAmong the push factors product safety and flavor positively influence consumers’ attitude, whereas environmental protection and flavor positively influence subjective norms. Animal welfare, environmental protection and flavor positively influence perceived behavioral control. Among the pull factors, curiosity, product nutrition and price positively influence consumer attitudes toward plant-based meat products. Curiosity and price also positively influence subjective norms, but only product nutrition positively influences perceived behavioral control. On the other hand, the results also confirm that non-vegetarian customers' intentions to buy plant-based meat products is primarily influenced by attitude and perceived behavioral control, whereas subjective norms do not influence the intention to buy plant-based meat products. This study also reveals that there exists a moderating influence from perceived behavioral control between attitude and intention to buy plant-based meat products, whereas the moderating effect of perceived behavioral control on subjective norms and intention is insignificant.Originality/valueThe findings of this study offer practical recommendations for persuasive marketing strategies associated with plant-based meat substitutes.

Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics

The microbial community and product flavor of fermented foods are subject to seasonal environmental fluctuations due to open production environment. However, research on the impact of external environmental changes caused by seasonal shifts on brewing is limited. Here, we studied changes in physicochemical indicators and flavor compounds of fermented grains during Baijiu fermentation in four seasons, as well as the succession and assembly of microbial communities. The temperature throughout fermentation was highest in summer, followed by spring and autumn, and lowest in winter. Winter had slower rates of moisture growth, total acidity accumulation, and sugar consumption than the other seasons. At the end of fermentation, the highest total organic acid content was identified in summer, and the lowest level of volatile compounds was found in winter. We found significant differences in microbial community structure across different seasons. Meanwhile, compared to fungal community, the succession of bacterial community was more susceptible to brewing environment, with reducing sugar being the main driving factor in the early stage and total acidity, organic acids, and moisture being the main driving factors in the late stage. The microbial co-occurrence networks in autumn and winter were more complex than those in spring and summer. Furthermore, brewing in the spring and summer promoted the accumulation of acids in Baijiu, esters in summer, ethyl esters in autumn, and aldehydes and ketones in winter. This study offers a fresh perspective on the microbial brewing mechanism of Baijiu by exploring the seasonal variations of microbiota and metabolome.

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.

Sensomics-assisted flavor decoding and the sauce flavor enhancement strategy of tongrenyujiu–A novel lujiu product from Tong Ren Tang

Tongrenyujiu (TRYJ) is a novel Chinese Lujiu. It combines the very popular sauce-aroma baijiu with traditional Tong Ren Tang Chinese herbal medicine, and brings a whole new flavor experience to the table. The flavor wheel of TRYJ was mapped using the quantitative sensory description approach. The aroma-active compounds were extracted by solvent-assisted flavor evaporation, and identified by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry–mass spectrometry (GC-O-MS). A total of 80 aroma compounds were identified by aroma extract dilution analysis (AEDA), which includes 25 compounds with OAVs > 1. Propanoic acid 2-hydroxy-ethyl ester, propanoic acid 2-methyl-ethyl ester, hexanoic acid ethyl ester, and pentanoic acid are the key aroma-active compounds in TRYJ identified by omission experiments. Baijiu from different sources significantly affects the product character. Two different samples were tested. Compared to TRYJ-2, TRYJ-1 was rich in fruity and acid aroma but weak in sauce-aroma, which was related to higher concentrations of hexanoic ethyl ester, octanoic acid ethyl ester, butanoic acid ethyl ester, acetic acid and lower concentrations of furfural and trimethyl-pyrazine. The micro component indexes that should be controlled to keep the product flavor stable were put forward, and the contents of furfural and trimethyl-pyrazine should be paid attention to in the subsequent selection of base baijiu, which laid a foundation for the quality improvement of lujiu.

Youth and Young Adult Access to Flavored Vaping Products Following a Sales Restriction in New York State: A Mixed Methods Approach.

We examined youth and young adult access to flavored vaping products following New York's (NY's) flavored vaping product sales restriction in 2020. In 2021, we conducted an online survey (N = 493) and focus groups (N = 33) with NY youth and young adults who vaped in the past year (ages 15-24). We summarize findings and use logistic regression to assess associations with access to flavored vaping products. Most youth and young adults who vaped in the past year (64%) had obtained flavored vaping products. Among them, 49% purchased in a store, 47% got them from social sources, and 11% bought online. Focus group participants reported restricted products were available on store shelves or behind the counter. Those under age 21 were less likely to buy flavored vaping products in store than those aged 21-24, but age was unrelated to online purchases. Focus group participants reported websites did not require age verification, or they found ways to circumvent it. Most believed buying flavored vaping products was easy (77%) and had gotten easier or stayed the same in the past year (70%). Most NY youth and young adults who vaped in the past year obtained flavored vaping products and found it easy to buy them after the statewide sales restriction, suggesting that implementation has not occurred as intended. Findings also raise questions about retailer compliance and highlight enforcement challenges with online purchases. Continued retailer education and enforcement efforts, including for online sales, may help flavored vaping product sales restrictions achieve intended outcomes.