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Krüsemann, Erna J. Z., Sanne Boesveldt, Kees de Graaf, and Reinskje Talhout. "An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature." Nicotine & Tobacco Research 21, no. 10 (May 18, 2018): 1310–19. http://dx.doi.org/10.1093/ntr/nty101.
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Abstract Introduction E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol, and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors related to electronic cigarette use, to investigate how e-liquid flavors have been classified in research, and propose an e-liquid flavor wheel to classify e-liquids based on marketing descriptions. Methods The search was conducted in May 2017 using PubMed and Embase databases. Keywords included terms associated with electronic cigarette, flavors, liking, learning, and wanting in articles. Results were independently screened and reviewed. Flavor categories used in the articles reviewed were extracted. Results Searches yielded 386 unique articles of which 28 were included. Forty-three main flavor categories were reported in these articles (eg, tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, and unflavored). Flavor classifications of e-liquids in literature showed similarities and differences across studies. Our proposed e-liquid flavor wheel contains 13 main categories and 90 subcategories, which summarize flavor categories from literature to find a shared vocabulary. For classification of e-liquids using our flavor wheel, marketing descriptions should be used. Conclusions We have proposed a flavor wheel for classification of e-liquids. Further research is needed to test the flavor wheels’ empirical value. Consistently classifying e-liquid flavors using our flavor wheel in research (eg, experimental, marketing, or qualitative studies) minimizes interpretation differences and increases comparability of results. Implications We reviewed e-liquid flavors and flavor categories used in research. A large variation in the naming of flavor categories was found and e-liquid flavors were not consistently classified. We developed an e-liquid flavor wheel and provided a guideline for systematic classification of e-liquids based on marketing descriptions. Our flavor wheel summarizes e-liquid flavors and categories used in literature in order to create a shared vocabulary. Applying our flavor wheel in research on e-liquids will improve data interpretation, increase comparability across studies, and support policy makers in developing rules for regulation of e-liquid flavors.
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Osborn, Catherine C., Jessica P. Suratkal, Stephanie N. Pike Moore, Sarah Koopman Gonzalez, Kymberle L. Sterling, Amanda J. Quisenberry, Elizabeth G. Klein, and Erika S. Trapl. "Dissonance in Young Adult Cigarillo Users’ Categorization of Concept Flavored and Unflavored Products." International Journal of Environmental Research and Public Health 19, no. 12 (June 13, 2022): 7219. http://dx.doi.org/10.3390/ijerph19127219.
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This study asks young adult cigarillo users to categorize their preferred flavor in order to examine user consensus and potential methodological and regulatory implications of flavor name-based categorization systems. Young adult (21–28 years) cigarillo users (n = 426) named and categorized their favorite cigarillo flavor into one of seven categories: Fruit, Sweet and Candy, Mint, Alcohol, Menthol, Tobacco, and Other. Flavor responses were coded as characterizing (ex: Grape, Wine) or concept (ex: Jazz, Diamond) flavors. Variation within and between categories was assessed, including the presence of concept flavors and the placement of flavors in multiple categories. Of the 66 unique flavor names provided, participants placed 20 (30.1%) in more than one flavor category. Most of the Tobacco (76.9%) and Other (69.2%) flavor names appeared in multiple categories. The majority of flavor names in the Tobacco (69.2%) and Other (61.5%) categories were concept flavors. Concept flavors were placed in multiple categories (45.0%) twice as often as characterizing flavors (23.9%). This study has identified dissonance among cigarillo users’ flavor categorizations, particularly for concept flavored and unflavored products. Flavor names may obscure how and whether a product is flavored. Research on and regulation of flavored tobacco products should classify products by flavor additives rather than by name alone.
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Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth, and Bipro Dubey. "Faba Bean Flavor Effects from Processing to Consumer Acceptability." Foods 12, no. 11 (June 1, 2023): 2237. http://dx.doi.org/10.3390/foods12112237.
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Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Li, Xiao, Xingzhuang Wu, Yanqiu Han, Chen Wang, Lifeng Li, and Xiaoli Zhang. "Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai." Foods 13, no. 13 (June 26, 2024): 2015. http://dx.doi.org/10.3390/foods13132015.
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This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen flavor Baijiu significantly increased the relative abundance of Candida, Luzhou flavor Baijiu increased the relative abundance of Pedobacter and Hannaella, while Maotai flavor Baijiu increased the Chryseobacterium and Kazachstania. A total of 226 volatile metabolites were detected in Suancai fermented when adding different flavors of Baijiu. Furthermore, the significantly upregulated metabolites (p < 0.01) of Suancai after adding Baijiu increased by 328.57%, whereas the significantly downregulated metabolites decreased by 74.60%. Simultaneously, the addition of Baijiu promoted the synthesis and decomposition of amino acids and short-chain fatty acids in the early and middle stages of fermentation. Further, Maotai flavor Baijiu improved the diversification of metabolic pathways in the late stage of Suancai fermentation. The E-nose response showed that sulfur-organic, broad-alcohol, sulfur-chlor was the principal differential flavor in Suancai caused by adding Baijiu with different flavors. Simultaneously, Fen flavor Baijiu and Luzhou flavor Baijiu accelerated the formation of the Suancai flavor. These results indicated that Baijiu with different flavors had significant effects on the flavor formation of inoculated fermented Suancai.
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Davis, Danielle R., Meghan E. Morean, Krysten W. Bold, Deepa Camenga, Grace Kong, Asti Jackson, Patricia Simon, and Suchitra Krishnan-Sarin. "Cooling e-cigarette flavors and the association with e-cigarette use among a sample of high school students." PLOS ONE 16, no. 9 (September 1, 2021): e0256844. http://dx.doi.org/10.1371/journal.pone.0256844.
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Introduction E-liquid flavor is typically presented by flavor category (e.g. menthol, mint, fruit, dessert). Cooling sensations produced by flavor additives such as menthol enhance appeal of e-cigarettes among youth, but not all e-liquids that produce cooling sensations are labeled as menthol. Sensory experiences produced by flavors may allow for a new way to capture e-cigarette flavor use. This study aims to examine use of flavors that produce cooling sensations among youth and its association with e-cigarette use behaviors. Methods A 2019 survey of high school students (n = 4875) examined use of e-cigarette flavors that produced cooling sensations (cooling flavors) among past 30-day e-cigarette users. E-cigarette use behaviors (flavor use, nicotine use, frequency of use) were examined between those who did and did not use cooling flavors. A binary logistic regression was used to examine associations between vaping frequency, nicotine (vs. non-nicotine) use, and vaping cooling flavors while controlling for demographics, number of flavors vaped in the past month, and vaping age of onset. Results 51.6% (n = 473/916) of the analytic sample endorsed vaping cooling flavors. There were no demographic differences by vaping cooling flavors. Vaping cooling flavors was associated with vaping more frequently (AOR:1.04,95% CI:1.03,1.05) and vaping nicotine (AOR:2.37,95% CI:1.53,3.67). Conclusion Vaping cooling flavors was associated with greater nicotine vaping and frequency of e-cigarette use. Assessing sensory experience, such as cooling, in addition to flavor category may more fully capture e-cigarette flavor use and its impacts on youth e-cigarette use behaviors.
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Pham, Nguyen, Maureen Morrin, and Melissa G. Bublitz. "Flavor halos andconsumer perceptions offood healthfulness." European Journal of Marketing 53, no. 4 (April 8, 2019): 685–707. http://dx.doi.org/10.1108/ejm-10-2017-0663.
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Purpose This paper aims to examine how repeated exposure to health-related products that contain flavors (e.g. cherry-flavored cough syrup) create “flavor halos” that can bias perceptions about the healthfulness of foods that contain the same flavors (e.g. cherry-flavored cheesecake). Design/methodology/approach Six experiments, using both between- and within-subjects designs, explore the effects of flavor halos in hypothetical and actual consumption settings. They test the underlying mechanism, rule out competing explanations and identify an opportunity to correct the cognitive biases created by flavor halos. Findings Flavor halos can be created via repeated exposure to flavored medicinal products in the marketplace. These flavor halos bias dieters’ judgments about the healthfulness of vice foods containing such flavors. Dieters are motivated toward a directional conclusion about food healthfulness to mediate the guilt associated with consuming indulgent products. Providing dieters with corrective information mitigates these effects. Research limitations/implications The authors examine one way flavor halos are created –via repeated exposure to flavored medicinal products. Future research should explore other ways flavor halos are created and other ways to mitigate their effects. Practical implications Considering the prevalence of obesity, organizations striving to help consumers pursue health goals (e.g. weight watchers) can use flavors to improve dietary compliance. Health-care organizations can help consumers understand and correct the cognitive biases associated with flavor halos. Originality/value By identifying flavor halos, this work adds to the literature investigating how flavors influence consumers’ judgments about healthfulness. The results suggest dieters apply flavor halos as they engage in motivated reasoning to license their indulgent desires.
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Schneller, Liane M., Dongmei Li, Zahíra Quiñones Tavárez, Maciej L. Goniewicz, Amanda J. Quisenberry, Zidian Xie, Irfan Rahman, Scott McIntosh, Richard J. O'Connor, and Deborah J. Ossip. "Flavor Inconsistencies between Flavored Tobacco Products among US Adults." American Journal of Health Behavior 44, no. 5 (September 1, 2020): 617–30. http://dx.doi.org/10.5993/ajhb.44.5.6.
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Objective: Banning flavors in some tobacco products, while allowing them in others, may shift consumer preferences towards products in which flavors are still allowed. In this study, we examine flavor popularity and inconsistencies in flavor preference across non-cigarette tobacco products among US adults. Methods: We used data from the Population Assessment of Tobacco and Health Study Wave 3 to assess the prevalence of flavor preference for users of non-cigarette tobacco products (N = 9037), as well as flavor inconsistencies between products among polyusers (N = 3183). Results: Most users of flavored tobacco products reported using one flavor category per product. Fruit and tobacco were among the most commonly used flavor categories of ENDS, hookah, traditional cigars, and cigarillo/filtered cigars. Menthol/mint was the most common flavor among snus/smokeless users. Polyusers of ENDS and traditional cigars had the largest inconsistency, where about 68%-76% used different flavors across products. Conversely, polyusers of traditional cigars and cigarillos/filtered cigars had the lowest inconsistency (25%-28%). Conclusions: Flavor preferences differed according to product, suggesting that consumers are not likely to switch across products to maintain a flavor preference. Future research should assess flavor preferences prospectively to improve understanding of the potential benefits of flavor bans.
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Lu, Xinyi, Long Chen, Jianbo Yuan, Joyce Luo, Jiebo Luo, Zidian Xie, and Dongmei Li. "User Perceptions of Different Electronic Cigarette Flavors on Social Media: Observational Study." Journal of Medical Internet Research 22, no. 6 (June 24, 2020): e17280. http://dx.doi.org/10.2196/17280.
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Background The number of electronic cigarette (e-cigarette) users has been increasing rapidly in recent years, especially among youth and young adults. More e-cigarette products have become available, including e-liquids with various brands and flavors. Various e-liquid flavors have been frequently discussed by e-cigarette users on social media. Objective This study aimed to examine the longitudinal prevalence of mentions of electronic cigarette liquid (e-liquid) flavors and user perceptions on social media. Methods We applied a data-driven approach to analyze the trends and macro-level user sentiments of different e-cigarette flavors on social media. With data collected from web-based stores, e-liquid flavors were classified into categories in a flavor hierarchy based on their ingredients. The e-cigarette–related posts were collected from social media platforms, including Reddit and Twitter, using e-cigarette–related keywords. The temporal trend of mentions of e-liquid flavor categories was compiled using Reddit data from January 2013 to April 2019. Twitter data were analyzed using a sentiment analysis from May to August 2019 to explore the opinions of e-cigarette users toward each flavor category. Results More than 1000 e-liquid flavors were classified into 7 major flavor categories. The fruit and sweets categories were the 2 most frequently discussed e-liquid flavors on Reddit, contributing to approximately 58% and 15%, respectively, of all flavor-related posts. We showed that mentions of the fruit flavor category had a steady overall upward trend compared with other flavor categories that did not show much change over time. Results from the sentiment analysis demonstrated that most e-liquid flavor categories had significant positive sentiments, except for the beverage and tobacco categories. Conclusions The most updated information about the popular e-liquid flavors mentioned on social media was investigated, which showed that the prevalence of mentions of e-liquid flavors and user perceptions on social media were different. Fruit was the most frequently discussed flavor category on social media. Our study provides valuable information for future regulation of flavored e-cigarettes.
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Hunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, and Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
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Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
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Aoki, Yasumichi, Tatsumi Aoyama, Ed Bennett, Masafumi Kurachi, Toshihide Maskawa, Kohtaroh Miura, Kei-ichi Nagai, et al. "Flavor-singlet spectrum in multi-flavor QCD." EPJ Web of Conferences 175 (2018): 08023. http://dx.doi.org/10.1051/epjconf/201817508023.
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Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.
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Gravely, Shannon, K. Michael Cummings, David Hammond, Eric Lindblom, Danielle M. Smith, Nadia Martin, Ruth Loewen, et al. "The Association of E-cigarette Flavors With Satisfaction, Enjoyment, and Trying to Quit or Stay Abstinent From Smoking Among Regular Adult Vapers From Canada and the United States: Findings From the 2018 ITC Four Country Smoking and Vaping Survey." Nicotine & Tobacco Research 22, no. 10 (May 25, 2020): 1831–41. http://dx.doi.org/10.1093/ntr/ntaa095.
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Abstract Aims This study examined whether nontobacco flavors are more commonly used by vapers (e-cigarette users) compared with tobacco flavor, described which flavors are most popular, and tested whether flavors are associated with: vaping satisfaction relative to smoking, level of enjoyment with vaping, reasons for using e-cigarettes, and making an attempt to quit smoking by smokers. Methods This cross-sectional study included 1603 adults from Canada and the United States who vaped at least weekly, and were either current smokers (concurrent users) or former smokers (exclusive vapers). Respondents were categorized into one of seven flavors they used most in the last month: tobacco, tobacco–menthol, unflavored, or one of the nontobacco flavors: menthol/mint, fruit, candy, or “other” (eg, coffee). Results Vapers use a wide range of flavors, with 63.1% using a nontobacco flavor. The most common flavor categories were fruit (29.4%) and tobacco (28.7%), followed by mint/menthol (14.4%) and candy (13.5%). Vapers using candy (41.0%, p < .0001) or fruit flavors (26.0%, p = .01) found vaping more satisfying (compared with smoking) than vapers using tobacco flavor (15.5%) and rated vaping as very/extremely enjoyable (fruit: 50.9%; candy: 60.9%) than those using tobacco flavor (39.4%). Among concurrent users, those using fruit (74.6%, p = .04) or candy flavors (81.1%, p = .003) were more likely than tobacco flavor users (63.5%) to vape in order to quit smoking. Flavor category was not associated with the likelihood of a quit attempt (p = .46). Among exclusive vapers, tobacco and nontobacco flavors were popular; however, those using tobacco (99.0%) were more likely than those using candy (72.8%, p = .002) or unflavored (42.5%, p = .005) to vape in order to stay quit. Conclusions A majority of regular vapers in Canada and the US use nontobacco flavors. Greater satisfaction and enjoyment with vaping are higher among fruit and candy flavor users. While it does not appear that certain flavors are associated with a greater propensity to attempt to quit smoking among concurrent users, nontobacco flavors are popular among former smokers who are exclusively vaping. Future research should determine the likely impact of flavor bans on those who are vaping to quit smoking or to stay quit. Implications Recent concerns about the attractiveness of e-cigarette flavors among youth have resulted in flavor restrictions in some jurisdictions of the United States and Canada. However, little is known about the possible consequences for current and former smokers if they no longer have access to their preferred flavors. This study shows that a variety of nontobacco flavors, especially fruit, are popular among adult vapers, particularly among those who have quit smoking and are now exclusively vaping. Limiting access to flavors may therefore reduce the appeal of e-cigarettes among adults who are trying to quit smoking or stay quit.
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Ma, Shaoying, Zefeng Qiu, Qian Yang, John F. P. Bridges, Jian Chen, and Ce Shang. "Expanding the E-Liquid Flavor Wheel: Classification of Emerging E-Liquid Flavors in Online Vape Shops." International Journal of Environmental Research and Public Health 19, no. 21 (October 27, 2022): 13953. http://dx.doi.org/10.3390/ijerph192113953.
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Introduction: Electronic cigarettes are the most popular tobacco product among U.S. youth, and over 80% of current youth users of e-cigarettes use flavored e-cigarettes, with fruit, mint/menthol, and candy/sweets being the most popular flavors. A number of new e-liquid flavors are currently emerging in the online e-cigarette market. Menthol and other flavored e-cigarettes could incentivize combustible tobacco smokers to transition to e-cigarette use. Methods: From February to May 2021, we scraped data of over 14,000 e-liquid products, including detailed descriptions of their flavors, from five national online vape shops. Building upon the existing e-liquid flavor wheel, we expanded the semantic databases (i.e., key terms) to identify flavors using WordNet—a major database for keyword matching and group discussion. Using the enriched databases, we classified 14,000+ e-liquid products into the following 11 main flavor categories: “fruit”, “dessert/candy/sweets”, “coffee/tea”, “alcohol”, “other beverages”, “tobacco”, “mint/menthol”, “nuts”, “spices/pepper”, “other flavors”, and “unspecified flavor”. Results: We find that the most prominent flavor sold in the five online vape shop in 2021 was fruit flavored products, followed by dessert/candy/other sweets. Online vendors often label a product with several flavor profiles, such as fruit and menthol. Conclusions: Given that online stores market products with multiple flavor profiles and most of their products contain fruit flavor, the FDA may have issued marketing denial orders to some of these products. It is important to further examine how online stores respond to the FDA flavor restrictions (e.g., compliance or non-compliance).
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Kays, J., and Wayne J. McLaurin. "SWEETPOTATO FLAVOR - EXISTING STATUS AND FUTUREOUTLOOK." HortScience 28, no. 4 (April 1993): 262A—262. http://dx.doi.org/10.21273/hortsci.28.4.262a.
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Flavor is a primary trait in the selection of foods. The role of flavor in acceptance of the sweetpotato, flavors status as a selection trait in existing breeding programs, and our current understanding of the flavor chemistry of the sweetpotato was reviewed. The sweetpotato, unlike most staple crops, has a very distinct and dominant flavor. In typical breeding programs, however, flavor is generally one of the last traits screened. A tremendous diversity and range of flavors has been reported within the sweetpotato germplasm (e.g., acidic, bland, baked potato, boiled potato. carrot, chalky, chemical, citrus, earthy, Ipomoeo/terpene, lemon, musty, pumpkin, salty, squash (titer type), starchy, sweet, sweetpotato (traditional), terpene, and turnip. These results indicate that the genetic diversity for flavor present in sweetpotato germplasm will allow making substantial changes in the flavor of new cultivars, thus potentially opening previously unexploited or under-exploited markets. Implementation involves solving two primary problems: 1) identification of desirable flavor ideotypes; and development of procedures that allow maximizing the selection of specific flavor types.
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Schneller, Liane M., Maansi Bansal-Travers, Maciej L. Goniewicz, Scott McIntosh, Deborah Ossip, and Richard J. O’Connor. "Use of Flavored E-Cigarettes and the Type of E-Cigarette Devices Used among Adults and Youth in the US—Results from Wave 3 of the Population Assessment of Tobacco and Health Study (2015–2016)." International Journal of Environmental Research and Public Health 16, no. 16 (August 20, 2019): 2991. http://dx.doi.org/10.3390/ijerph16162991.
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The United States (U.S.) Food and Drug Administration has expressed concern about flavored e-cigarettes (e.g., JUUL brand) because they are appealing to youth who may be unaware that the product is addictive. The Population Assessment of Tobacco and Health Study Wave 3 provided data on flavor categories, type of e-cigarette product, and smoking status among past 30-day youth and adult e-cigarette users in the US. Most past 30-day youth and adult users reported using only one flavor category, with fruit (53% youth, 31% adult) being the most commonly reported category. Adults were far more likely to report using tobacco flavor alone, compared to any other individual flavor category or flavor category combinations (OR: 21.08, 95%CI: 5.92, 75.12). Whereas, youth were more likely to report using multiple flavor categories (OR: 2.03, 95%CI: 1.55, 2.65), with the most reported pairing being fruit and candy (36%). The variety of flavors on the market appeals to consumers of all ages. Although most past 30-day e-cigarette users reported only one flavor category, non-tobacco flavors were far more common among youth. Differences in flavor preferences among adult versus youth vapers may have implications for the role of flavors in both the initiation of youth vaping and adult vaping for smoking cessation.
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Kishida, Naohiro, Yoshiaki Konno, Kentaro Nemoto, Taisuke Amitani, Akihito Maki, Naoshi Fujimoto, and Michihiro Akiba. "Recent trends in microorganism-related off-flavor problems in drinking water treatment systems in Japan." Water Supply 13, no. 5 (September 1, 2013): 1228–35. http://dx.doi.org/10.2166/ws.2013.132.
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In this study, recent trends in off-flavor problems were investigated by a nationwide questionnaire targeting 142 drinking water treatment plants (DWTPs) in Japan. The results indicated that 46 of 142 DWTPs in Japan had experienced off-flavor problems in a recent 5-year period. Cyanobacteria such as Anabaena spp., which produce musty/earthy odors, are the most common microorganisms that were presumed by DWTPs to be responsible for producing off-flavor compounds. Other microorganisms, such as diatoms, chrysophytes, and actinomycetes, are also involved in producing off-flavors. To eliminate off-flavor compounds, most facilities use powdered activated carbon treatment, which greatly increases operational costs. In addition, an interview survey targeting one typical DWTP affected by off-flavor problems was performed to investigate operational costs increased by off-flavor problems and the effects of water temperature on the occurrence of off-flavors. The operational costs when an off-flavor problem occurred were 2.9 times those when the problem did not occur, mainly due to the cost of powdered activated carbon. Therefore, off-flavors are a very serious problem in water treatment systems in Japan. The interview survey suggested that water temperature would be one of the important factors influencing the occurrence of off-flavor compounds in water sources.
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Al Saqqa, Ghada S. R. "What to Know about Food Flavor? A Review." Jordan Journal of Agricultural Sciences 18, no. 1 (March 1, 2022): 1–15. http://dx.doi.org/10.35516/jjas.v18i1.100.
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The primary function of flavors is to add taste or aroma to foods, as they have no nutritional properties. According to Flavor and Extract Manufacturers Association (FEMA), flavors have a place in the food supply to meet consumer demand for a variety of safe and tasty products. This review provides an overview of the three flavor groups; natural flavors, nature-identical flavors, and artificial flavors, where they are added to replace the flavor lost through processing and to develop new products, while flavor enhancers are compounds with no intrinsic aroma or taste of their own, but when are added in low concentrations to appropriate foods, they improve the palatability of the food distinctly, a popular example is monosodium glutamate. The food industry is constantly striving to improve the quality and taste of modern food products through creating new flavors and improving existing ones. The flavors of commercially produced food products are usually created by florists who work for flavor companies. Among these commercial flavors are those that are often added to elderly food to offset the losses in their sense of smell and taste. Encapsulation can be used to treat flavors and protect them from evaporation, reaction, or disappearance from food. Flavors manufacturers need to know which ingredients are allowed in the community that includes restrictions and specific requirements for use in food applications.
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Sukha, Darin A., Pathmanathan Umaharan, and David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa." Journal of the American Society for Horticultural Science 142, no. 1 (January 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
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The flavor attributes of cacao (Theobroma cacao) is becoming an important consideration in trade specifically for fine or flavor cocoa. In this market segment, flavor along with other physical attributes, not only contributes to the quality of a cocoa lot but also the price premium obtained. Past studies have shown evidence of pollen parent effects on yield, bean size, and pod characteristics, but its effect on flavor attributes is not clearly understood. An incomplete diallel mating design involving five cacao cultivars [West African Amelonado (WAA), Imperial College Selection (ICS) 1, Iquitos Mixed Calabacillo (IMC) 67, and two Trinidad Selected Hybrids (TSH) coded as CCL 200 and CCL 201] with widely differing flavor attributes were used to investigate the magnitude of female and male parent effects on key intrinsic flavor attributes. The seeds derived from pods arising from these pollinations were fermented, dried, and made into cocoa liquor according to standardized methods. Flavor evaluations were carried out by a trained sensory panel for nine flavor attributes with five repetitions and hidden flavor reference controls. The study was conducted over two cocoa crop years. The results failed to detect dominant xenia effects for important ancillary flavor attributes (i.e., cocoa flavor, acidity, fruitiness, and floral flavors), but showed significant female parent effects for cocoa and floral flavors. Small but inconsistent male parent effects were seen for astringency. Lack of xenia effect for the major flavor attributes implies that the flavor quality of cocoa beans is determined principally by the genotype of the female parent.
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Li, Tian-Qi, and Chong-Xing Yue. "Flavons and LFV decays and productions of pseudoscalar mesons." Modern Physics Letters A 34, no. 35 (November 19, 2019): 1950288. http://dx.doi.org/10.1142/s0217732319502882.
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Flavons are the dynamic agent of flavor symmetry breaking and have flavor changing couplings to the Standard Model (SM) fermions. We consider their contributions to the lepton flavor violating (LFV) decays [Formula: see text] and [Formula: see text] with [Formula: see text], [Formula: see text] or [Formula: see text] and [Formula: see text] in the simplest flavon model without Higgs-flavon mixing. We find that flavons can produce significant contributions to some of these LFV decay processes.
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Feliciano, Juan Ramon, Dongmei Li, and Zidian Xie. "Public Perceptions of Flavored Waterpipe Smoking on Twitter." International Journal of Environmental Research and Public Health 20, no. 7 (March 27, 2023): 5264. http://dx.doi.org/10.3390/ijerph20075264.
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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.
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Miyaji, Kazuhiro, Yasuyuki Kuwano, Yusuke Murakami, Shunsuke Hirata, Yuriko Imayoshi, Hiroshi Maruyama, Reiko Koizumi, Hajime Inoue, and Norihiro Azuma. "Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk." Bioscience, Biotechnology, and Biochemistry 85, no. 2 (December 31, 2020): 391–400. http://dx.doi.org/10.1093/bbb/zbaa018.
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ABSTRACT Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
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Hastie, Melindee, Damir Torrico, Zhenzhao Li, Minh Ha, and Robyn Warner. "Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply." Foods 11, no. 20 (October 11, 2022): 3167. http://dx.doi.org/10.3390/foods11203167.
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The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel and roasted flavors with dry-aged patties, and “sheepy” and metallic flavors with wet-aged patties. Volatile analysis supported the consumer characterization as there were more Maillard reaction products, including pyrazines, which are associated with roasted and cooked flavors, found in the dry-aged patty volatile profile. More 1-octen-3-one, which is associated with metallic flavors, was found in the wet-aged patty volatile profile. These results provide validation that the lexicon utilized in this study (i) is suitable for the characterization of mutton flavor and (ii) will have applications for future investigations into the flavor components driving consumer liking for mutton.
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Buettner-Schmidt, Kelly, Katherine Steward, Maciej L. Goniewicz, Kolby Schaeffer Fraase, Megan Orr, and Donald R. Miller. "Development of a Flavor Ingredient Wheel Linking E-Liquid Additives to the Labeled Flavor of Vaping Products." Toxics 12, no. 5 (May 18, 2024): 372. http://dx.doi.org/10.3390/toxics12050372.
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E-liquids contain combinations of chemicals, with many enhancing the sensory attractiveness of the product. Studies are needed to understand and characterize e-liquid ingredients, particularly flavorings, to inform future research and regulations of these products. We identified common flavor ingredients in a convenience sample of commercial e-liquids using gas chromatography–mass spectrometry. E-liquid flavors were categorized by flavor descriptors provided on the product packaging. A Flavor Ingredient Wheel was developed to link e-liquid flavor ingredients with flavor categories. An analysis of 109 samples identified 48 flavor ingredients. Consistency between the labeled flavor and ingredients used to produce such flavor was found. Our novel Flavor Ingredient Wheel organizes e-liquids by flavor and ingredients, enabling efficient analysis of the link between ingredients and their flavor profiles and allowing for quick assessment of an e-liquid ingredient’s flavor profile. Investigating ingredient profiles and identifying and classifying commonly used chemicals in e-liquids may assist with future studies and improve the ability to regulate these products.
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Romijnders, Krüsemann, Boesveldt, Graaf, Vries, and Talhout. "E-Liquid Flavor Preferences and Individual Factors Related to Vaping: A Survey among Dutch Never-Users, Smokers, Dual Users, and Exclusive Vapers." International Journal of Environmental Research and Public Health 16, no. 23 (November 22, 2019): 4661. http://dx.doi.org/10.3390/ijerph16234661.
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Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes may reduce harm for smokers, concerns exist about e-cigarette use among never-smokers. The role of flavors in the decision to switch to or refrain from vaping is unclear. This study used a bottom–up approach to investigate the relation between flavor preferences and individual factors related to vaping between various user groups. A cross-sectional survey was conducted among never-users (n = 407), smokers (n = 138), dual users (n = 122), and exclusive vapers (n = 61) in the Netherlands. Demographics, attractiveness of product characteristics, flavor preferences, and individual factors related to vaping (knowledge, trust, perceived susceptibility, attitude, social influence, deliberation, and intention) were assessed. The availability of different flavors was the most attractive characteristic of e-cigarettes. Dual users and exclusive vapers had most often used tobacco and menthol/mint flavors when they first started vaping. Compared to dual users, exclusive vapers currently used more fruit and sweet flavors. Never-users who were interested in trying an e-liquid flavor had more knowledge about and a more positive attitude towards e-cigarettes. Smokers who were interested in trying a flavor had a more positive attitude towards e-cigarettes and experienced the social influence towards not using e-cigarettes as less strong than those who did not want to try any flavor. Hence, individual factors related to vaping differed depending on whether never-users and smokers wanted to try an e-liquid flavor. This means that flavors may moderate differences found in individual factors related to vaping, or vice versa.
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ARANDA, ALFREDO, and J. LORENZO DIAZ-CRUZ. "FLAVOR SYMMETRIES IN EXTRA DIMENSIONS." Modern Physics Letters A 20, no. 03 (January 30, 2005): 203–11. http://dx.doi.org/10.1142/s0217732305015240.
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We present a class of models of flavor that rely on the use of flavor symmetries and the Froggart–Nielsen mechanism in extra dimensions. The particle content is that of the standard model plus an additional flavon field; all the fields propagate in universal extra dimensions and the flavor scale is associated with the cutoff of the theory, which in 5D is ~ 10 TeV. The Yukawa matrices are generated by higher dimension operators involving flavon fields, whose vacuum expectation values break the flavor symmetry. We apply this framework and present a specific 5D model based on a discrete local symmetry that reproduces all fermion masses and mixing angles both in the quark and charged lepton sectors.
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Ashizawa, Yurika, Nobutomo Ikarashi, Yoshiaki Matida, and Kazunori Watanabe. "COMPARISON AND IDENTIFICATION OF FACTORS INFLUENCING THE FLAVORS OF ENTERAL NUTRITION AGENTS." Asian Journal of Pharmaceutical and Clinical Research 10, no. 5 (May 1, 2017): 181. http://dx.doi.org/10.22159/ajpcr.2017.v10i5.17118.
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Objective:The flavor of an enteral nutrition formula affects medication adherence as well as patient’s nutritional status and therapeutic efficiency on the major pathology. Therefore, it is important for medical professionals to understand the flavors of enteral nutrition formulas. This study aimed to evaluate the flavors of enteral nutrition formulas and examine the factors influencing these flavors. Methods:A total of 304 students in a pharmaceutical department were subjected to a semantic differential sensory evaluation in which they compared the flavors of digestion and semi-digestion enteral nutrition formulas using a five-point scale. In addition, factors related to good flavor were extracted via factor analyses, and subjected to a covariance structure analysis.Results:In the flavor comparison between digestion and semi-digestion nutrition formulas, semi-digestion nutrition agents scored significantly higher than digestion nutrition formulas did (Welch's t test, P < 0.001, 95% confidence interval [CI] = 0.69–0.99). The factor analyses extracted three subscales of factors related to good flavor: impression of taking, feeling of presence and sense of richness. In a path analysis model to determine the influence of these factor subscales on flavor, impression of taking feeling of presence were found to have significant influences (index of goodness of fit: χ2 = 474.883, df = 62, P < 0.001, GFI = 0.938, AGFI = 0.909, RMSEA = 0.079).Conclusion:Flavor affects medication adherence to enteral nutrition. Therefore, it is important for medical professionals to understand the factors that influence flavor and thus provide patients with better nutrition formulas.
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Anushi, Anushi, Budhesh Pratap Singh, Ayesha Siddiqua, and Arshad Khayum. "The Art and Science of Flavour: A Journey through Aromas in Horticultural Crops." Journal of Plant Biota 3, no. 1 (March 13, 2024): 18–23. http://dx.doi.org/10.51470/jpb.2024.3.1.18.
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The abstract delves into the intricate realm of flavour in horticultural crops, blending art and science in a captivating journey through sensory experiences. It explores the multifaceted nature of aromas, tracing their origins from the soil to the table. Through a combination of chemical analysis, sensory evaluation, and cultural context, this exploration unveils the diverse array of flavors found within horticultural crops. From the subtle nuances of floral notes to the robust profiles of fruits and vegetables, each aroma tells a story of genetic heritage, environmental influences, and culinary traditions. By understanding the factors that shape flavor development, horticulturists, chefs, and consumers alike can deepen their appreciation for the bounty of nature’s offerings. This abstract invites readers to embark on a sensory adventure, where the artistry of flavor meets the precision of scientific inquiry, illuminating the beauty and complexity of horticultural crops.
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Methner, Yvonne, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank, and Fritz Jacob. "Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone." Foods 11, no. 7 (April 2, 2022): 1038. http://dx.doi.org/10.3390/foods11071038.
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The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Boddu, Sai, Diwakar Tukaramrao, Moawia Al-Tabakha, Akram Ashames, Rabin Neupane, R. Babu, Jwala Renukuntla, and Amit Tiwari. "Evaluation of Cytotoxicity and Taste-Masking Effect of Selected Flavors on Dental Lidocaine HCl Injection." Pharmaceuticals 13, no. 11 (October 29, 2020): 353. http://dx.doi.org/10.3390/ph13110353.
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Aim: Anxiety and intolerance to dental local anesthetic injections are common in patients undergoing dental procedures. This work was designed to study cytotoxicity of selected flavors in primary gingival keratinocytes (PGK), to acquire information on their suitability for use in dental lidocaine hydrochloride (LID) injection. We also evaluated the bio-mimetic taste of LID dental injection in the presence of selected flavors and sweetener using an Astree electronic tongue (ETongue). Methods: The cytotoxicity of chocolate natural and artificial flavor (CTE), raspberry flavor artificial (RAS), cherry flavor (CHR), bitterness suppressor flavor (BSF) and lemon flavor extract (LFE) at various dilutions (0.16–10% v/v) was carried out in PGK using the live cell morphological analysis and MTT cell cytotoxicity assay. Based on the cytotoxicity data, CTE and RAS were added to Xylocaine® (2%) along with 0.09% sodium saccharin and taste was assessed using an ETongue. Results: After three hours of treatment, a dose-dependent cell death was induced by all flavors compared to the untreated control. BSF was found to be more toxic when compared to other flavors. CTE was found to be less toxic. The mean IC50 values of CTE, RAS, CHR, BSF and LFE in PGK were found to be 9.54, 8.43, 2.21, 0.38 and 4.01 mg/mL. Taste analysis with the ETongue showed a clear taste difference between the control and test formulations containing CTE and RAS flavors along with sodium saccharin. Conclusion: CTE and RAS flavors in combination with 0.09% sodium saccharin can achieve a significant taste-masking effect in the dental LID injection.
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Nettore, Immacolata Cristina, Luigi Maione, Silvio Desiderio, Emma De Nisco, Fabiana Franchini, Giuseppe Palatucci, Paola Ungaro, Elena Cantone, Paolo Emidio Macchia, and Annamaria Colao. "Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population." International Journal of Environmental Research and Public Health 17, no. 3 (February 4, 2020): 959. http://dx.doi.org/10.3390/ijerph17030959.
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(1) Background: Flavor is one of the main factors influencing food preferences and dietary choices, and a reduction in flavor recognition has been associated with several diseases. A novel quantitative test to assess flavor has been recently developed and validated. The aim of the present work was to define the standard of flavor recognition in the general healthy population. (2) Methods: Three hundred and forty-eight healthy volunteers (18–80 years) performed the flavor test (FT). The test consisted of the oral administration of aqueous aromatic solutions, identifying 21 different compounds. Flavor score (FS) was calculated as the sum of the properly recognized flavors (range 0–21). (3) Results: Normal ranges for FT were produced. Flavor recognition was found to decrease with age. Females obtained slightly higher scores than males, mostly at older ages. Cigarette smoking seemed not to influence flavor recognition. (4) Conclusion: The normal values found for the flavor test in the healthy population will allow its usage as a diagnostic tool in several diseases.
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McGuire, Michael J., and John M. Gaston. "Overview of Technology for Controlling Off-Flavors in Drinking Water." Water Science and Technology 20, no. 8-9 (August 1, 1988): 215–28. http://dx.doi.org/10.2166/wst.1988.0246.
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Several reviews of treatment methodologies for control of off-flavors in drinking water have recently been published. This paper builds on these reviews, adding new information developed by the Metropolitan Water District of Southern California and other research groups. The most important tool in any program to control off-flavors is a reliable, reproducible, easy-to-use analytical method. It is difficult to control off-flavor problems unless the off-flavor compound is identified or a sensory technique is used. From a cost perspective, most off-flavors can be best controlled at the source. Treatment methods, particularly those utilizing chemicals and activated carbon, are effective but expensive, and they can lead to secondary problems that are more objectionable than the off-flavor.
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Soneji, Samir S., Kristin E. Knutzen, and Andrea C. Villanti. "Use of Flavored E-Cigarettes Among Adolescents, Young Adults, and Older Adults: Findings From the Population Assessment for Tobacco and Health Study." Public Health Reports 134, no. 3 (March 12, 2019): 282–92. http://dx.doi.org/10.1177/0033354919830967.
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Objectives: The use of flavored electronic cigarettes (e-cigarettes) is common among e-cigarette users, but little is known about the potential harms of flavorings, the extent to which the concurrent use of multiple flavor types occurs, and the correlates of flavor type use. The objective of this study was to assess the types of e-cigarette flavors used by adolescent (aged 12-17), young adult (aged 18-24), and older adult (aged ≥25) e-cigarette users. Methods: We assessed the prevalence of flavored e-cigarette use within the past month by flavor types and concurrent use of multiple flavor types among past-month e-cigarette users sampled during Wave 2 (2014-2015) of the Population Assessment for Tobacco and Health Study among 414 adolescents, 961 young adults, and 1711 older adults. We used weighted logistic regression models for the use of fruit-, candy-, mint/menthol–, tobacco-, or other-flavored e-cigarettes and concurrent use of multiple flavor types. Covariates included demographic characteristics, e-cigarette use frequency, cigarette smoking status, current use of other tobacco products, and reasons for e-cigarette use. Results: The leading e-cigarette flavor types among adolescents were fruit, candy, and other flavors; among young adults were fruit, candy, and mint/menthol; and among older adults were tobacco or other flavors, fruit, and mint/menthol. Compared with older adults, adolescents and young adults were more likely to use fruit-flavored e-cigarettes (adjusted odds ratio [aOR] = 3.35; 95% confidence interval [CI], 2.56-4.38; and aOR = 2.31; 95% CI, 1.77-3.01, respectively) and candy-flavored e-cigarettes (aOR = 3.81; 95% CI, 2.74-5.28; and aOR = 2.95; 95% CI, 2.29-3.80, respectively) and concurrently use multiple flavor types (aOR = 4.58; 95% CI, 3.39-6.17; and aOR = 2.28; 95% CI, 1.78-2.91, respectively). Conclusions: Regulation of sweet e-cigarette flavors (eg, fruit and candy) may help reduce the use of e-cigarettes among young persons without substantially burdening adult e-cigarette users.
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Ravi, Ramasamy, Ali Taheri, Durga Khandekar, and Reneth Millas. "Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose." Biosensors 9, no. 2 (May 24, 2019): 66. http://dx.doi.org/10.3390/bios9020066.
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Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.
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Lopez, Amara. "Digitizing Scent and Flavor: A Copyright Perspective." Michigan Technology Law Review, no. 26.2 (2020): 347. http://dx.doi.org/10.36645/mtlr.26.2.digitizing.
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Should the flavor of a cheese fall under copyright protection? The Court of Justice of the European Union recently confronted this question in Levola Hengelo BV v. Smilde Foods. Although the court ultimately denied protection, its reasoning opened many doors for those seeking intellectual property protection for scents and flavors. The court implied that it was the subjective nature of a cheese flavor that bars it from enjoying the protection copyright affords, which begs the question of what would happen if there were a sufficiently objective way to describe a flavor. Recent developments in technology have led to the digitization of scent and flavor. In the intellectual property space, digitization provides a superior means of fixation for scents and flavors but it also threatens to make reverse engineering much easier. This would take away the protection trade secret law affords to scents and flavors. This will undoubtedly push industry leaders to seek more protection from the law. This Note explores how copyright law in the United States and the European Union might handle this new technology and argues that protection should not come in the United States until Congress weighs all considerations and adds a new subject matter category for scents and flavors to the U.S. Copyright Act.
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Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou, and Feng Ping Yi. "Fragrance and Flavor Microencapsulation Technology." Advanced Materials Research 535-537 (June 2012): 440–45. http://dx.doi.org/10.4028/www.scientific.net/amr.535-537.440.
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Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.
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Chen, Qiuhan, Xuebo Yang, Pengzhi Hong, Meijiao Liu, Zhuyi Li, Chunxia Zhou, Saiyi Zhong, and Shouchun Liu. "GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods." Foods 13, no. 3 (January 25, 2024): 390. http://dx.doi.org/10.3390/foods13030390.
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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.
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Sclafani, A., and J. W. Nissenbaum. "Robust conditioned flavor preference produced by intragastric starch infusions in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 255, no. 4 (October 1, 1988): R672—R675. http://dx.doi.org/10.1152/ajpregu.1988.255.4.r672.
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Rats were intragastrically infused with hydrolyzed starch (16% Polycose) or water as they drank cherry- or grape-flavored water during 23-h/day tests; chow was available ad libitum. After 4 conditioning days the rats displayed a near-total preference (96%) for the starch-paired flavor over the water-paired flavor in two-choice tests. This conditioned flavor preference persisted during a 4-day extinction test when both flavors were paired with water infusions. The results demonstrate that the postingestive actions of starch are rewarding to nondeprived rats and can condition strong and long-lasting flavor preferences.
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Fanchi, John R. "Neutrino Flavor Transitions as Mass State Transitions." Symmetry 11, no. 8 (July 24, 2019): 948. http://dx.doi.org/10.3390/sym11080948.
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Experiments have shown that transitions occur between electron neutrino, muon neutrino, and tau neutrino flavors. Some experiments indicate the possible existence of a fourth neutrino known as the sterile neutrino. The question arises: do all neutrino flavors participate in transitions between flavors? These transitions are viewed as mass state transitions in parametrized relativistic dynamics (PRD). PRD frameworks have been developed for neutrino flavor transitions associated with the mixing of two mass states or the mixing of three mass states. This paper presents an extension of the framework to neutrino flavor transitions associated with the mixing of four mass states.
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Li, Weiwei, Hui Zhang, Runnan Wang, Chengnan Zhang, and Xiuting Li. "Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region." Foods 13, no. 5 (February 22, 2024): 670. http://dx.doi.org/10.3390/foods13050670.
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Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions.
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Yoda, Tsuyoshi, and Tomoaki Saito. "Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae." Membranes 10, no. 12 (December 18, 2020): 440. http://dx.doi.org/10.3390/membranes10120440.
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Ethyl caproate (EC) and isoamyl acetate (IA) are key flavor components of sake. Recently, attempts have been made to increase the content of good flavor components, such as EC and IA, in sake brewing. However, the functions of EC and IA in yeast cells remain poorly understood. Therefore, we investigated the effects of EC and IA using cell-sized lipid vesicles. We also investigated lipid vesicles containing EC and/or caproic acid (CA) as well as IA and/or isoamyl alcohol (IAA). CA and IAA are precursors of EC and IA, respectively, and are important flavors in sake brewing. The size of a vesicle is influenced by flavor compounds and their precursors in a concentration-dependent manner. We aimed to establish the conditions in which the vesicles contained more flavors simultaneously and with different ratios. Interestingly, vesicles were largest in a mixture of 50% of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) with 25% EC and 25% CA or a mixture of 50% DOPC with 25% IA and 25% IAA. The impact of flavor additives on membrane fluidity was also studied using Laurdan generalized polarization. During the production process, flavors may regulate the fluidity of lipid membranes.
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Queiroz, Luana P., Carine M. Rebello, Erbet A. Costa, Vinícius V. Santana, Bruno C. L. Rodrigues, Alírio E. Rodrigues, Ana M. Ribeiro, and Idelfonso B. R. Nogueira. "A Reinforcement Learning Framework to Discover Natural Flavor Molecules." Foods 12, no. 6 (March 8, 2023): 1147. http://dx.doi.org/10.3390/foods12061147.
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Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in this field. However, the development of natural flavors plays a critical role in modern society. Considering this, the present work proposes a novel framework based on scientific machine learning to undertake an emerging problem in flavor engineering and industry. It proposes a combining system composed of generative and reinforcement learning models. Therefore, this work brings an innovative methodology to design new flavor molecules. The molecules were evaluated regarding synthetic accessibility, the number of atoms, and the likeness to a natural or pseudo-natural product. This work brings as contributions the implementation of a web scraper code to sample a flavors database and the integration of two scientific machine learning techniques in a complex system as a framework. The implementation of the complex system instead of the generative model by itself obtained 10% more molecules within the optimal results. The designed molecules obtained as an output of the reinforcement learning model’s generation were assessed regarding their existence or not in the market and whether they are already used in the flavor industry or not. Thus, we corroborated the potentiality of the framework presented for the search of molecules to be used in the development of flavor-based products.
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Randle, W. M. "Increasing Nitrogen Concentration in Hydroponic Solutions Affects Onion Flavor and Bulb Quality." Journal of the American Society for Horticultural Science 125, no. 2 (March 2000): 254–59. http://dx.doi.org/10.21273/jashs.125.2.254.
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To test the effects of high nitrogen (N) fertilization levels on onion quality and bulb flavor, `Granex 33' onions (Allium cepa L.) were greenhouse grown in hydroponic solution culture with increasing N concentrations. Nitrogen was adjusted in the solutions with NH4NO3 and increased incrementally from 0.22 g·L-1 to 0.97 g·L-1 over five treatments. Plants were harvested at maturity and subjected to quality, flavor, and mineral analysis. As solution N increased, bulb fresh weight and bulb firmness decreased linearly. Gross flavor intensity, as measured by enzymatically developed pyruvic acid (EPY) increased linearly for N concentrations between 0.22 and 0.78 g·L-1, but EPY was reduced slightly in bulbs grown at the highest N level (0.97 g·L-1). Soluble solids content was unaffected by solution N concentration. Solution N had an affect on flavor quality. Methyl cysteine sulfoxide, which gives rise to cabbage (Brassica L. sp.) and fresh onion flavors upon eating, generally increased in concentration as solution N increased. 1-Propenyl cysteine sulfoxide, which imparts heat, mouth burn, pungency, and raw onion flavors increased between the two lowest N concentrations, and then decreased as solution N increased. Propyl cysteine sulfoxide, which imparts fresh onion and sulfur flavors upon eating, generally increased with increasing solution N concentration. Several minerals were also affected by solution N concentration. Total bulb N and NO3- increased linearly while B, Ca, and Mg decreased linearly. Total bulb S and K increased and then decreased quadratically in response to increasing solution N. Nitrogen fertility can have a pronounced affect on onion flavor and as a consequence, needs to be considered when growing onions for specific flavor quality and nutritional attributes.
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Shi, Yujia. "Chinese and Western Fusion Factors in Hong Kong Culture from the Perspective of Tea Restaurants." International Journal of Education and Humanities 6, no. 2 (December 15, 2022): 53–55. http://dx.doi.org/10.54097/ijeh.v6i2.3348.
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This article proves that different cultures of the East and the West have different influences on Hong Kong through a detailed introduction to various food flavors in Hong Kong. Hong Kong was colonized and ruled by the British for nearly a hundred years in the last century. Even though it has long since returned to the mainland, the British culture and Western food flavor of many years have been deeply embedded in the cultural flavor of Hong Kong. But on this basis, as a part of China for more than a thousand years, its cultural heritage and food flavor also contain a strong oriental flavor.
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Weigel, H., and J. P. Blanckenberg. "Heavy baryons with strangeness in soliton models." International Journal of Modern Physics: Conference Series 39 (January 2015): 1560088. http://dx.doi.org/10.1142/s2010194515600885.
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We present some recent results from soliton model calculations for the spectrum of baryons with a single heavy quark. The model comprises chiral symmetry for light flavors and (approximate) heavy spin–flavor symmetry for the heavy quarks. We focus on flavor symmetry breaking for strangeness degrees of freedom.
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Guzzi, Marco, Alim Ablat, Sayipjamal Dulat, Tie-Jiun Hou, Pavel Nadolsky, Ibrahim Sitiwaldi, Keping Xie, and C. P. Yuan. "Heavy-flavor impact on CTEQ-TEA global QCD analyses." EPJ Web of Conferences 270 (2022): 00004. http://dx.doi.org/10.1051/epjconf/202227000004.
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We discuss heavy-flavor production at hadron colliders in recent global QCD analyses to determine parton distribution functions (PDFs) in the proton. We discuss heavy-flavor treatments in precision theory predictions at the LHC. In particular, we discuss factorization schemes in presence of heavy flavors in proton-proton collisions, as well as the impact of heavy-flavor production at the LHC on PDFs. We show results of recent updates beyond CT18, the latest global QCD analysis from the CTEQ-TEA group.
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Legako, Jerrad F. "361 Beef flavor chemistry and how it influences sensory perception." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 97. http://dx.doi.org/10.1093/jas/skaa278.177.
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Abstract Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.
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Shaikh, Sadiya Bi, Chad Newton, Wai Cheung Tung, Yehao Sun, Dongmei Li, Deborah Ossip, and Irfan Rahman. "Classification, Perception, and Toxicity of Emerging Flavored Oral Nicotine Pouches." International Journal of Environmental Research and Public Health 20, no. 5 (March 3, 2023): 4526. http://dx.doi.org/10.3390/ijerph20054526.
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Introduction: Oral Nicotine Pouches (ONPs) are the new form of nicotine pouches that have become a type of emerging smokeless tobacco product sold by various tobacco companies. These smokeless tobacco products are marketed for usage all over as snus containing tobacco-derived nicotine (natural) or as tobacco-free nicotine (synthetic) as substitutes for other tobacco products. Based on perception and socio-behavioral aspects, ONPs have become popular tobacco products among adolescents/young adults, and over 50% of young adult users of ONP use flavored ONPs, such as menthol/mint, tobacco, dessert/candy, and fruity, which are the most popular flavors. Various new ONP flavors are currently popular locally as well as in the online market. Tobacco, menthol, and fruit-flavored ONPs could motivate cigarette smokers to change to ONPs. Methods: We expanded our knowledge on natural/synthetic ONP flavor wheels to available data on ONPs, describing, in detail, their flavors and brands (US and Europe) in both natural and synthetic ONP categories. We classified over 152 snus and 228 synthetic ONPs into the following flavor categories: “Tobacco”, “Menthol/Mint”, “Fruity”, “Candy/Deserts”, “Drink”, “Aroma”, “Spices”, and “Mixed Flavors”. Results: Based on total numbers, we found the most popular ONP flavors, sold as tobacco and menthol, to be among natural ONPs; among synthetic ONPs, fruity and menthol are the most prominent flavors, with varying concentrations of nicotine and other flavoring chemicals, including coolant WS-23. We also showed possible molecular targets and toxicities, due to exposure to ONPs, activating several signaling cascades such as AKT and NF-kappaB, which might possibly lead to apoptosis and epithelial mesenchymal transition (EMT). Conclusions: Considering the marketing of ONP products with various flavor profiles and with most of these products containing tobacco/menthol/fruit flavor, it is likely to have regulation and a marketing disclaimer on some of these products. Further, it would be logical to determine how the market reacts in terms of compliance and non-compliance with flavor restrictions by the regulatory agencies.
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Baeyens, Frank, Paul Eelen, Omer Van den Bergh, and Geert Crombez. "Flavor-flavor and color-flavor conditioning in humans." Learning and Motivation 21, no. 4 (November 1990): 434–55. http://dx.doi.org/10.1016/0023-9690(90)90025-j.
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Michel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez, and Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process." Metabolites 11, no. 2 (January 26, 2021): 71. http://dx.doi.org/10.3390/metabo11020071.
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Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.
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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (June 25, 2021): 1477. http://dx.doi.org/10.3390/foods10071477.
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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cerevisiae. Meanwhile, the silage fermentation method was used to extend the preservation time of the raw materials and to further enhance the flavors of Fen-flavor liquor, with ethyl acetate as the characteristic flavor. The effects of different feedstock groups on ethyl acetate, ethyl lactate, methanol, acetaldehyde, acetal, fusel oil, total acid, and total ester were evaluated by analyzing the chemical composition of different parts of sweet sorghum and determined by gas chromatograph. The effect of different fermentation periods on the volatile flavor of sweet sorghum Baijiu was evaluated. The yield of the characteristic volatile flavor was increased by the extension of the fermentation time. Sweet sorghum Baijiu with a high ester content can be used as a flavoring liquor, blended with liquor with a shorter fermentation period to prepare the finished Fen-flavor Baijiu, conforming to the Chinese national standard for sale.
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Li, Lin, Ron Borland, Kenneth Michael Cummings, Geoffrey T. Fong, Shannon Gravely, Danielle M. Smith, Maciej L. Goniewicz, Richard J. O’Connor, Mary E. Thompson, and Ann McNeill. "How Does the Use of Flavored Nicotine Vaping Products Relate to Progression Toward Quitting Smoking? Findings From the 2016 and 2018 ITC 4CV Surveys." Nicotine & Tobacco Research 23, no. 9 (February 25, 2021): 1490–97. http://dx.doi.org/10.1093/ntr/ntab033.
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Abstract Introduction There is limited research on the role of flavors in nicotine vaping products (NVPs) in relation to smoking. We examined patterns of flavor use in NVPs in relation to progression toward quitting. Aims and Methods Data come from 886 concurrent users of NVPs (at least weekly) and cigarettes who were first surveyed in 2016 and then successfully recontacted in 2018 as part of the ITC 4CV Surveys conducted in Australia, Canada, England, and the United States. Participants were asked about their main vaping flavor categorized as: (1) tobacco or unflavored, (2) menthol or mint flavored, and (3) “sweet” flavors (eg, fruit or candy). We examined whether flavor was associated with progression toward quitting smoking between survey years. Results Overall, 11.1% of baseline concurrent users quit smoking by 2018. Compared with users of tobacco flavors, those vaping “sweet” flavors were more likely to quit smoking between surveys (13.8% vs. 9.6%; adjusted odds ratio [aOR] = 1.61, 95% confidence interval [CI] 1.01–2.58, p < .05), but those using menthol flavors were no more likely to quit smoking (8.3% vs. 9.6%, aOR = 0.87, 95% CI 0.43–1.47, p = .69). Among those who had quit smoking in 2018, 52.0% were still vaping, which was lower than the 65.8% among continuing smokers (aOR = 0.60, 95% CI 0.39–0.92, p = .02). Sweet flavor users were no more likely to continue vaping compared with tobacco flavor users, either for those continuing smoking or those having quit smoking by 2018. There was a net shift away from tobacco flavor among those who continued to vape at follow-up. Conclusions Use of fruit and other sweet flavored e-liquids is positively related to smokers’ transition away from cigarettes. Implications With multiple jurisdictions considering limiting or banning the sale of flavored NVPs, it is important to consider how such policies may impact smokers using NVPs to transition away from cigarette smoking. Our results indicate that vapers who used sweet flavors were more likely to transition away from cigarette smoking and quit cigarette use, at least in the short term, compared with those who used tobacco or unflavored NVPs. Randomized clinical trials are needed to establish if the observed association between use of flavored e-liquids and smoking cessation is due to self-selection or is truly causal.