Artículos de revistas sobre el tema "Flavour"
Siga este enlace para ver otros tipos de publicaciones sobre el tema: Flavour.
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Flavour".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
1
Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, Amanda Quisenberry, Elizabeth G. Klein, Manpreet Kaur, Jessica Suratkal y Erika Trapl. "Flavour loyalty may predict cessation or substitution following a cigarillo flavour ban among young adults in the USA". Tobacco Control 31, Suppl 3 (noviembre de 2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.
Texto completoResumen
SignificanceThe purpose of this research was to measure flavour loyalty and identify how current cigarillo users may respond to a hypothetical flavour ban in the USA.MethodsCigarillo users aged 21–28 (n=531) were recruited between October 2020 and April 2021 to participate in an online survey. Respondents categorised their preferred, usual and current cigarillo flavours. Individuals who preferred tobacco flavours were compared with individuals who preferred any other flavours. Strength of preferences, or flavour loyalty, was defined when an individual’s preferred flavour matched what they use both usually and currently creating a spectrum of individuals with a strong tobacco preference (n=34), weak tobacco preference (n=20), weak flavour preference (n=162) and strong flavour preference (n=315). Those preferring tobacco were aggregated into any tobacco preference (n=54).ResultsIndividuals who preferred any flavour scored higher on a scale of nicotine dependence. There was a dose–response relationship in those who said they would discontinue cigarillos if flavoured options were not available: 11.4% of individuals with any tobacco flavour preference, 27.8% of those with a weak flavour preference and 38.1% of those with a strong flavour preference. A similar trend was noted among those who would switch to another product: 19.2% of those with tobacco flavour preference, 34.3% of those with a weak flavour preference and 43.2% of those with a strong flavour preference.ConclusionIndividuals who display strong flavour preferences were more likely to say they would discontinue use or seek out alternative flavoured products following a ban on flavoured cigarillos.
2
Farley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, Wentai Luo, Julia L. DeGagne, Peyton A. Tierney, Kilsun Kim y James F. Pankow. "Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015". Tobacco Control 27, n.º 2 (11 de abril de 2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.
Texto completoResumen
BackgroundYouth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with ‘characterising flavours’ except for ‘tobacco, menthol, mint and wintergreen’. Enforcement is based on packaging: explicit use of a flavour name (eg, ‘strawberry’) or image depicting a flavour (eg, a fruit) is presumptive evidence that a product is flavoured and therefore prohibited. However, a tobacco product may contain significant levels of added flavour chemicals even when the label does not explicitly use a flavour name.MethodsSixteen tobacco products were purchased within NYC in 2015 that did not have explicit flavour names, along with three with flavour names. These were analysed for 92 known flavour chemicals plus triacetin by gas chromatography/mass spectrometry.Results14 of the 16 products had total determined flavour chemical levels that were higher (>0.3 mg/g) than in previously studied flavour-labelled products and of a chemical profile indicating added flavour chemicals.ConclusionsThe results suggest that the tobacco industry has responded to sales restrictions by renaming flavoured products to avoid explicitly identifying them as flavoured. While chemical analysis is the most precise means of identifying flavours in tobacco products, federal tobacco laws pre-empt localities from basing regulations on that approach, limiting enforcement options. If the Food and Drug Administration would mandate that all tobacco products must indicate when flavourings are present above a specific level, local jurisdictions could enforce their sales restrictions. A level of 0.1 mg/g for total added flavour chemicals is suggested here as a relevant reference value for regulating added flavour chemicals in tobacco products.
3
Gammon, Doris G., Todd Rogers, Ellen M. Coats, James M. Nonnemaker, Kristy L. Marynak, Nicole M. Kuiper y Brian A. King. "National and state patterns of concept-flavoured cigar sales, USA, 2012–2016". Tobacco Control 28, n.º 4 (1 de agosto de 2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.
Texto completoResumen
IntroductionCigar sales have increased in the USA in recent years. A growing proportion of cigar sales are of flavoured varieties, many bearing ambiguous or ‘concept’ flavour descriptions (eg, Jazz). This study assessed US cigar sales by flavour category (ie, concept flavoured, characterising flavoured and tobacco), at national, regional and state levels.MethodsSales of cigarillos, large cigars and little cigars from chain, franchise and convenience stores, mass merchandisers, supermarkets, drug, dollar and club stores, and military commissaries during 2012–2016 were acquired from the Nielsen Company. US national-level and state-level sales, including District of Columbia, were analysed by flavour category. Flavour descriptors were classified as ‘tobacco', ‘characterising’ or ‘concept', based on Universal Product Code (UPC)-linked characteristics and brand website and consumer review descriptions.ResultsCigar sales increased by 29% during 2012–2016, driven by a 78% increase in cigarillo sales. The proportion of concept-flavoured sales increased from 9% to 15%, while the proportion of sales decreased for tobacco (50% to 49%) and characterising flavours (eg, cherry) (41% to 36%). Cigarillos had the greatest increase in unique concept flavour descriptions (17 to 46 unique UPCs), with most sales occurring among Sweet, Jazz and Green Sweets concept flavours. By US region, total and concept-flavoured cigarillo sales were highest in the South.ConclusionsFlavoured cigars are increasingly labelled with concept flavours, including in areas with flavoured tobacco sales restrictions. Cigarillos are driving recent increases in US cigar and concept-flavoured cigar sales. It is important to consider concept flavours when addressing flavoured tobacco product sales and use.
4
Bold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley y Meghan E. Morean. "Examining associations of e-cigarette flavour restrictions with e-cigarette use and success quitting smoking among US adults". Tobacco Control 31, Suppl 3 (noviembre de 2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.
Texto completoResumen
IntroductionRestricting available e-cigarette flavours to only tobacco and menthol may reduce appeal among youth; it is unknown how flavour restrictions impact adults using e-cigarettes to quit smoking cigarettes.MethodsOnline US survey data were collected in summer 2021 from 857 adults who reported using e-cigarettes in a recent attempt to quit smoking. Survey items assessed e-cigarette flavours used during their quit attempt, whether e-cigarette flavour bans restricted access to flavours they like, and what impact the restrictions had on e-cigarette behaviour. Multivariable logistic regression models were used to examine the associations of flavour bans with success quitting smoking for 1 month or longer.Results30.2% (N=259) reported restricted access to e-cigarette flavours they like. During their quit attempt, 64.9% (N=168) used tobacco or menthol-flavoured e-cigarettes, and 90.7% (N=235) used another flavour that could be affected by restrictions, most commonly fruit, mint, and candy/dessert. Responses to flavour restrictions included switching devices to continue using preferred flavours (39.4%), using the same device only with available flavours (35.9%), buying preferred flavours elsewhere (eg, online) (19.3%), making flavours (3.5%) and ‘other’ (eg, no longer using e-cigarettes) (1.9%). The odds of quitting smoking for 1 month or longer were not significantly different between those experiencing flavour restrictions (vs not), preferring tobacco/menthol (vs restricted) flavour, or switching flavours in response to the bans (vs finding another way to obtain restricted flavours) (p>0.11).ConclusionExperiencing e-cigarette flavour restrictions was not associated with success quitting smoking among adults using e-cigarettes to try to quit.
5
Leavens, Eleanor L., Leslie M. Driskill, Neil Molina, Thomas Eissenberg, Alan Shihadeh, Emma I. Brett, Evan Floyd y Theodore L. Wagener. "Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure". Tobacco Control 27, n.º 3 (5 de abril de 2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.
Texto completoResumen
IntroductionOne possible reason for the rapid proliferation of waterpipe (WP) smoking is the pervasive use of flavoured WP tobacco. To begin to understand the impact of WP tobacco flavours, the current study examined the impact of a preferred WP tobacco flavour compared with a non-preferred tobacco flavoured control on user’s smoking behaviour, toxicant exposure and subjective smoking experience.MethodThirty-six current WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavour vs non-preferred tobacco flavour control) in a randomised cross-over design. Participants completed survey questionnaires assessing subjective smoking experience, exhaled carbon monoxide (eCO) testing, and provided blood samples for monitoring plasma nicotine. WP smoking topography was measured continuously throughout the smoking session.ResultsWhile participants reported an enhanced subjective smoking experience including greater interest in continued use, greater pleasure derived from smoking, increased liking and enjoyment, and willingness to continue use after smoking their preferred WP tobacco flavour (p values <0.05), no significant differences were observed in nicotine and carbon monoxide boost between flavour preparations. Greater average puff volume (p=0.018) was observed during the non-preferred flavour session. While not significant, measures of flow rate, interpuff interval (IPI), and total number of puffs were trending towards significance (p values <0.10), with decreased IPI and greater total number of puffs during the preferred flavour session.DiscussionThe current study is the first to examine flavours in WP smoking by measuring preferred versus control preparations to understand the impact on subjective experience, smoking behaviour and toxicant exposure. The pattern of results suggests that even this relatively minor manipulation resulted in significant changes in subjective experience. These results indicate a possible need for regulations restricting flavours in WP tobacco as with combustible cigarettes.
6
Calvo-Porral, Cristina, Sergio Rivaroli y Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences". International Journal of Wine Business Research 32, n.º 4 (13 de abril de 2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.
Texto completoResumen
Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. Data were analysed by analysis of variance, Tukey test, principal component analysis and multidimensional scaling (MDS) to examine consumers’ preferences for different beer flavours using a consumer hedonic approach based on like and dislike evaluation. Findings The findings support the existence of a homogeneous pattern in beer-flavour preferences, regardless of consumer involvement, showing a greater liking for conventional flavours. Further, highly involved consumers show a higher preference for unconventional or flamboyant beer flavours, than low or medium involved consumers. Originality/value Derived from the findings it can be stated that consumers do not accept all kinds of flavours and that their level of product involvement affects their flavour preferences.
7
Omaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow y Prue Talbot. "Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled ‘tobacco’ flavoured". Tobacco Control 31, Suppl 3 (noviembre de 2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.
Texto completoResumen
BackgroundThe increased popularity of electronic cigarettes (e-cigarettes) has been linked to the abundance of flavoured products that are attractive to adolescents and young adults. In the last decade, e-cigarette designs have evolved through four generations that include modifications in battery power, e-cigarette liquid (e-liquid) reservoirs and atomiser units. E-liquids have likewise evolved in terms of solvent use/ratios, concentration and number of flavour chemicals, use of nicotine salts and acids, the recent increased use of synthetic cooling agents and the introduction of synthetic nicotine. Our current objective was to evaluate and compare the evolving composition of tobacco-flavoured e-liquids over the last 10 years.MethodsOur extensive database of flavour chemicals in e-liquids was used to identify trends and changes in flavour chemical composition and concentrations.ResultsTobacco-flavoured products purchased in 2010 and 2011 generally had very few flavour chemicals, and their concentrations were generally very low. In tobacco-flavoured refill fluids purchased in 2019 and Puff Bar Tobacco e-cigarettes, the total number and concentration of flavour chemicals were higher than expected. Products with total flavour chemicals >10 mg/mL contained one to five dominant flavour chemicals (>1 mg/mL). The most frequently used flavour chemicals in tobacco e-liquids were fruity and caramellic.ConclusionsThere is a need for continuous surveillance of e-liquids, which are evolving in often subtle and harmful ways. Chemical constituents of tobacco flavours should be monitored as they clearly can be doctored by manufacturers to have a taste that would appeal to young users.
8
Zelinkova, Zuzana y Thomas Wenzl. "Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco". Analytical and Bioanalytical Chemistry 413, n.º 8 (6 de febrero de 2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.
Texto completoResumen
AbstractThis paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions on the reduction of the palatability and attractiveness of tobacco products regarding flavour ingredients. This study aimed to develop a screening method to identify cigarettes that may have a characterising flavour to support the implementation of the ban of characterising flavours of tobacco products, as laid down in the US and EU law. An analytical method combining direct thermal desorption and GC–QTOF MS was developed for acquiring the profile of volatile and semi-volatile substances in tobacco. A database of flavour additives was created comprising 133 compounds. A group of cigarettes without a declared characterising flavour was used to establish a reference profile of flavouring chemicals commonly present in tobacco products. A reference profile was modelled both by the means of principal component analysis (PCA) and based on the calculation of threshold values specified as 95th percentile of measured compounds’ relative responses. Cigarettes and roll-your-own tobacco labelled as flavoured were analysed to evaluate the discrimination power of the method. A constructed model of the reference cigarettes allowed the differentiation of the flavoured tobacco products from the reference group. The method allows drawing conclusions on the chemical profiles of flavour constituents of tobacco products at even sensorial subliminal concentration levels and is suitable for both the initial screening of products on the market for characterising flavours and for confirmatory purposes after sensory analysis. Graphical abstract
9
Francis, S. A., P. T. Doyle, B. J. Leury y A. R. Egan. "Manipulation of dietary preferences by the infusion of propionic acid into the rumen of dairy cows in different body condition". Australian Journal of Agricultural Research 55, n.º 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.
Texto completoResumen
An experiment using 16 cows (ranging from 11 to 127 days since the cessation of milk production) investigated how varying propionic acid concentration in rumen fluid influenced preference for chaff flavoured with either anise or vanilla. After an initial flavour preference test, cows were allocated among 4 treatments: 0, 5, 10, or 15% of daily maintenance ME requirements supplied by an intraruminal infusion of propionic acid. Cows received an infusion on alternate days in combination with a specific chaff flavour. After 10 days, each cow was offered both flavours simultaneously for 20 min and preference for the flavour associated with the infusion was calculated as the cows’ final preference for the infusion flavour (% of total DM intake) minus the initial preference for that same flavour. Concentration of propionic acid in ruminal fluid ranged between 10 and 50 mmol/L and was significantly correlated with treatment (100r 2 = 92.1). Preference for the flavour associated with elevated rumen fluid propionic acid was related to condition score (P = 0.057, 100r 2 = 23.4), liveweight (P = 0.042, 100r 2 = 26.3), and number of dry days prior to the experiment (P = 0.016, 100r 2 = 34.6). Lighter cows generally preferred the infusion flavour, and heavy cows, the alternative flavour, indicating that cows can discriminate between feeds based on rumen fluid propionic acid concentration, but preference is influenced by physiological state.
10
Gravely, Shannon, Gang Meng, David Hammond, Jessica L. Reid, Young S. Seo, Andrew Hyland, K. Michael Cummings, Cheryl Rivard, Geoffrey T. Fong y Karin A. Kasza. "Electronic nicotine delivery systems (ENDS) flavours and devices used by adults before and after the 2020 US FDA ENDS enforcement priority: findings from the 2018 and 2020 US ITC Smoking and Vaping Surveys". Tobacco Control 31, Suppl 3 (noviembre de 2022): s167—s175. http://dx.doi.org/10.1136/tobaccocontrol-2022-057445.
Texto completoResumen
BackgroundIn February 2020, the US Food and Drug Administration (FDA) prioritised enforcement efforts against flavoured prefilled cartridge/pod electronic nicotine delivery systems (ENDS), with the exception of tobacco and menthol. This study examined changes between prepriority enforcement (2018) and early postenforcement (February–June 2020) among adults on: ENDS flavours and devices used most often; location of last purchase of fruit/other-flavoured cartridges (covered under the enforcement priority); and smoking and vaping.MethodsPrevalence estimates came from 1608 adult frequent (≥weekly) ENDS users (current smokers (n=1072), ex-smokers (n=536)) who participated in the 2018 and/or 2020 US ITC Smoking and Vaping Surveys. Transitions between flavours/devices and changes in smoking/vaping were assessed among baseline respondents who were followed up in 2020 (n=360). Respondents self-reported the ENDS device (disposable, cartridge/pod or tank) and the flavor that they used most often: (1) tobacco flavors (tobacco/tobacco-menthol mix) or unflavored; (2) menthol/mint; (3) fruit/other flavors.ResultsCompared to 2018, in the first 5 months of the 2020 enforcement priority, there were significant increases in the prevalence of fruit/other-flavoured cartridges (7.9% to 12.4%,p=0.026) and menthol/mint cartridges (7.1% to 13.0%, p<0.01) and decreases in tobacco-flavoured tanks (15.5% to 10.0%,p=0.002) and fruit/other-flavoured tanks (38.7% to 33.6%,p=0.038). Fewer than 10% of adults used disposables in 2018 and 2020. Among the cohort sample, the most pronounced transitions between flavours/devices occurred among those who used flavoured cartridges covered under the enforcement priority (54.6% switched to a flavour and/or device excluded from enforcement). There was an increase in purchasing fruit/other-flavoured cartridges online and a decrease in retail locations except for vape shops. Overall, there were few changes in smoking and vaping behaviours.ConclusionsBetween 2018 and the early phase of the FDA’s 2020 enforcement priority, prevalence of menthol/mint and fruit/other-flavoured cartridges increased among adults. Half of vapers using cartridge flavours covered in the enforcement switched to other flavours and/or devices that were exempt, with the exception of disposables. The extent to which more comprehensive restrictions may be problematic for adults who prefer a range of ENDS flavours remains uncertain.
11
Krüsemann, Erna JZ, Wouter F. Visser, Johannes WJM Cremers, Jeroen LA Pennings y Reinskje Talhout. "Identification of flavour additives in tobacco products to develop a flavour library". Tobacco Control 27, n.º 1 (11 de febrero de 2017): 105–11. http://dx.doi.org/10.1136/tobaccocontrol-2016-052961.
Texto completoResumen
ObjectivesThis study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance.MethodsHeadspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation.ResultsGC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous.ConclusionsWe developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products.
12
Chaiton, Michael O., Robert Schwartz, Gabrielle Tremblay y Robert Nugent. "Association of flavoured cigar regulations with wholesale tobacco volumes in Canada: an interrupted time series analysis". Tobacco Control 28, n.º 4 (22 de agosto de 2018): 457–61. http://dx.doi.org/10.1136/tobaccocontrol-2018-054255.
Texto completoResumen
IntroductionThis study examines the association of Federal Canadian regulations passed in 2009 addressing flavours (excluding menthol) in small cigars with changes in cigar sales.MethodsQuarterly wholesale unit data as reported to Health Canada from 2001 through 2016 were analysed using interrupted time series analysis. Changes in sales of cigars with and without flavour descriptors were estimated. Analyses were seasonally adjusted. Changes in the flavour types were assessed over time.ResultsThe Federal flavour regulations were associated with a reduction in the sales of flavoured cigars by 59 million units (95% CI −86.0 to −32.4). Increases in sales of cigars with descriptors other than flavours (eg, colour or other ambiguous terms) were observed (9.6 million increase (95% CI −1.3 to 20.5), but the overall level (decline of 49.6 million units (95% CI −73.5 to −25.8) and trend of sales of cigars (6.9 million units per quarter (95% CI −8.1 to −5.7)) declined following the ban. Sensitivity analysis showed that there was no substantial difference in effect over time comparing Ontario and British Columbia, suggesting that other provincial tobacco control legislation was not associated with the changes in levels. Analyses suggested that the level change was sensitive to the specification of the date.ConclusionThis study demonstrates that flavour regulations have the potential to substantially impact tobacco sales. However, exemptions for certain flavours and product types may have reduced the effectiveness of the ban, indicating the need for comprehensive, well-designed regulations.
13
Buckell, John, Joachim Marti y Jody L. Sindelar. "Should flavours be banned in cigarettes and e-cigarettes? Evidence on adult smokers and recent quitters from a discrete choice experiment". Tobacco Control 28, n.º 2 (28 de mayo de 2018): 168–75. http://dx.doi.org/10.1136/tobaccocontrol-2017-054165.
Texto completoResumen
ObjectivesTo provide the policy-relevant estimates of impacts of alternative flavour bans on preferences and demand for cigarettes and e-cigarettes in adult smokers and recent quitters.MethodsA best–best discrete choice experiment (DCE) is used to elicit smokers’ and recent quitters’ preferences for flavours, price, health impact and nicotine level in cigarettes and e-cigarettes. Choice of tobacco products and an opt-out option were examined. An efficient design yielded 36 choice sets. Exploded logit choice models were estimated. Flavour bans are modelled by restricting flavour coefficients in the estimated model.Setting and participantsA sample of 2031 adult smokers and recent quitters was recruited to complete an online survey and DCE.ResultsCurrent smokers and recent quitters, on average, prefer cigarettes and menthol cigarettes over flavoured e-cigarettes. However, there is substantial preference heterogeneity by younger adults (ages 18–25), race/ethnicity and respondents with higher education. Our predictions suggest that a ban on menthol cigarettes would produce the greatest reduction in the choice of cigarettes (−5.2%), but with an accompanying increase in e-cigarettes use (3.8%). In contrast, banning flavours in e-cigarettes, while allowing menthol in cigarettes would result in the greatest increase in the selection of cigarettes (8.3%), and a decline in the use of e-cigarettes (−11.1%). A ban on all flavours, but tobacco in both products would increase ‘opting-out’ the most (5.2%) but would also increase choice of cigarettes (2.7%) and decrease choice of e-cigarettes (−7.9%).ConclusionsA ban on flavoured e-cigarettes alone would likely increase the choice of cigarettes in smokers, arguably the more harmful way of obtaining nicotine, whereas a ban on menthol cigarettes alone would likely be more effective in reducing the choice of cigarettes. A ban on all flavours in both products would likely reduce the smoking/vaping rates, but the use of cigarettes would be higher than in the status quo. Policy-makers should use these results to guide the choice of flavour bans in light of their stance on the potential health impacts both products.
14
Stroud, Laura, Erika Werner, Kristen Matteson, Michael Carey, Gideon St Helen, Thomas Eissenberg y Lori A. J. Scott-Sheldon. "Waterpipe (hookah) tobacco use in pregnancy: use, preferences and perceptions of flavours". Tobacco Control 29, Suppl 2 (18 de julio de 2019): s62—s71. http://dx.doi.org/10.1136/tobaccocontrol-2019-054984.
Texto completoResumen
ObjectiveWaterpipe tobacco (WPT; hookah) use is common in pregnant and reproductive-age women. Sweet flavours contribute to the appeal of WPT and are a potential regulatory target. This study investigated use, preferences and perceptions of WPT flavours in pregnant WPT users, and the impact of flavour preferences on preconception/prenatal WPT use and exposure biomarkers.Methods58 pregnant WPT users (mean age=27 years) completed a detailed interview regarding their WPT flavours use, preferences and perceptions. Biomarkers of nicotine and carcinogen exposure (eg, cotinine, benzene, butadiene) were also collected.Results55% of participants were dual/poly WPT users (ie, reported use of one or more other tobacco products in addition to WPT). Pregnant WPT users reported nearly exclusive use of flavoured WPT, with greater use of menthol/mint (68%) followed by fruit flavours (48%) (p<0.001), and greater preferences for fruit followed by menthol/mint flavours (ps<0.05). Harm perceptions did not differ among flavours. Compared with dual/poly WPT users, WPT-only users reported more total WPT use events, greater use of and preference for menthol/mint flavoured WPT (ps<0.001), and decreased exposure biomarkers (ps≤0.040). Preference for menthol/mint and fruit flavours predicted more flavoured WPT use events during preconception and pregnancy; preference for menthol/mint predicted detectable cotinine and benzene levels but not butadiene.ConclusionsThis is the first study of WPT flavour use, preferences and perceptions in pregnant women. Use of and preference for menthol/mint and fruit WPT flavours in this vulnerable population could be considered in regulating WPT flavours to protect the health of women and children.
15
Moliszewska, Ewa. "Mushroom flavour". Folia Biologica et Oecologica 10 (30 de noviembre de 2014): 80–88. http://dx.doi.org/10.2478/fobio-2014-0007.
Texto completoResumen
Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g. garlic, coconut, flour-like, cucumber or fruit-like, as well as the most characteristic for this kingdom of living organisms mushroom-like flavour and aroma. Fungi can possess many different and interesting flavours and fragrances – starting from nice anise-like, fruit-like, cucumber, garlic, to cheese-garlic, and ending with potato or flour-like smells. Some mushrooms emit carbide or distinctly faecal-like odour. The taste of mushrooms is frequently correlated with their aroma. What components does the core of a mushroom flavour consist of? Chemical analysis of specimens reveals compounds responsible for characteristic flavour and odour. It was found that the most characteristic flavour compound is defined mainly by C8 volatiles. Between all C8 compounds the most important for mushroom flavour are oct-1-en-3-ol, octan-3-ol, octan-3-on and oct-1-en-3-on. Fungi and mushrooms can enable biotechnological production of some flavour components, for instance the Nidula niveotomentosa produces a characteristic raspberries compound – raspberry ketone in submerged cultures; the biotechnological production can also provide rare and tasty forest mushroom biomass e.g. edible boletus.
16
Hills, J., I. Kyriazakis, J. V. Nolan, G. N. Hinch y J. J. Lynch. "Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses". Animal Science 69, n.º 2 (octubre de 1999): 313–25. http://dx.doi.org/10.1017/s1357729800050888.
Texto completoResumen
AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level of administration of S. In experiment 1, 48 mature ewes were conditioned to associate a new food containing a novel flavour with an infusion of S delivered intra-ruminally, or the same food containing another novel flavour with an infusion of distilled water. The same flavours were then used in experiment 2. At the end of each conditioning period, the relative preference for the two flavoured foods was determined by measuring the amount of each food ingested during a two-choice, 20-min preference test. Experiment 1 consisted of two phases. In phase 1 each conditioning period lasted for 5 days and was repeated four times, whereas in phase 2 the conditioning period lasted for 8 days and was repeated three times.In experiment 1 the sheep were initially in an S-adequate state. In experiment 2, the sheep were re-randomized to treatments and started in an S-depleted state. The conditioning periods also lasted for 8 days and were repeated three times. There was no evidence to support the hypothesis that sheep develop CFAs or CFPs to food flavours associated with S doses in phase 1 of experiment 1. In phase 2, however, sheep formed CFAs towards the food with the flavour they had come to associate with administration of high levels of S. Repeated exposure to the flavour associated with high levels of S led to stronger aversions and there was an interaction between the S dose level and conditioning periods, indicating that the rate of development of these CFAs was highest for the highest S dose levels. The differences between results of phase 1 and 2 were probably due to the different numbers of reinforcements and different intervals between specific flavour/dose associations.In experiment 2 there was no evidence for the development of CFPs or CFAs to food flavours associated with S doses. The apparent indifference of the sheep to S was probably due to their responding more to their previous experience of the food flavours than to their S status. Spearman rank correlations on flavour preferences indicated that conditioned flavour responses formed in experiment 1 persisted in individual sheep when they were allocated at random into their new treatments in experiment 2 and influenced or masked the formation of new associations. This demonstration of ‘carry-over’ effects highlights the importance of considering an animal’s previous experience of flavours and their associations with post-ingestive consequences when coming to conclusions concerning current development of CFAs and CFPs. These results may also have more general implications for feeding studies in animals that are randomized into treatment groups without regard to their previous feeding experiences.
17
Li, Dongmei, Deborah J. Ossip, Maansi Bansal-Travers y Zidian Xie. "Impact of the FDA flavour enforcement policy on flavoured electronic cigarette use behaviour changes". Tobacco Control 31, Suppl 3 (noviembre de 2022): s176—s183. http://dx.doi.org/10.1136/tc-2022-057492.
Texto completoResumen
IntroductionThis study aims to investigate electronic cigarette (e-cigarette) use behaviour changes after the implementation of the US Food and Drug Administration (FDA) restriction on the sale of all unauthorised flavoured cartridge-based e-cigarettes other than tobacco and menthol flavour on 6 February 2020, as well as factors associated with these changes.MethodsThrough Amazon’s Mechanical Turk service, 3533 current adult flavoured e-cigarette users (who were not exclusive tobacco-flavoured or menthol-flavoured e-cigarette users) were recruited for an online survey from 8 July to 29 July 2021. Multiple logistic regression models were used to identify significant factors associated with quitting e-cigarette use, switching to other flavoured electronic nicotine delivery system (ENDS) products, switching to combustible tobacco products, switching to menthol-flavoured e-cigarettes and switching to tobacco-flavoured e-cigarettes.ResultsResulting from the FDA flavour enforcement policy, the top four e-cigarette use behaviour changes were: (1) switching to other flavoured ENDS products such as the tank system or disposable e-cigarettes (29.24%), (2) switching to menthol-flavoured pod systems (18.09%), (3) switching to combustible tobacco products (14.12%) and (4) switching to tobacco-flavoured pod systems (12.03%). There were 4.9% participants who indicated that they quit e-cigarette use. Overall, multiple factors, especially past 30-day use of certain flavours, were associated with different behaviour changes.ConclusionsThe implementation of the FDA flavour enforcement policy on cartridge-based e-cigarette was associated with significant e-cigarette behaviour changes, with multiple factors being associated with these changes. These results provide important information for future regulations of flavoured e-cigarette products.
18
Krüsemann, Erna J. Z., Marlou P. Lasschuijt, C. de Graaf, René A. de Wijk, Pieter H. Punter, Loes van Tiel, Johannes W. J. M. Cremers, Suzanne van de Nobelen, Sanne Boesveldt y Reinskje Talhout. "Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel". Tobacco Control 28, n.º 2 (23 de mayo de 2018): 152–60. http://dx.doi.org/10.1136/tobaccocontrol-2017-054152.
Texto completoResumen
ObjectivesTobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as ‘a clearly noticeable smell or taste other than one of tobacco […]’. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling.MethodsAn expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling’s T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes.ResultsThe final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products.ConclusionsAn expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour.
19
Villalba, Juan J. y Frederick D. Provenza. "Preference for flavoured foods by lambs conditioned with intraruminal administration of nitrogen". British Journal of Nutrition 78, n.º 4 (octubre de 1997): 545–61. http://dx.doi.org/10.1079/bjn19970174.
Texto completoResumen
We suggested that food preference depends on the interplay between flavour and post-ingestive effects, and we predicted that protein-restricted lambs would acquire preferences for foods paired with supplemental sources of N, including urea (Expts 1 and 2), casein (Expt 3), and gluten (Expt 4). In each experiment, twenty lambs, in two groups of ten, were conditioned as follows: on odd-numbered days, lambs in group 1 received wheat straw (Expts 1, 3, and 4) or ground barley (Expt 2) flavoured with a distinctive flavour, and lambs in group 2 received the same food but with a different flavour. On even-numbered days, flavours were switched and lambs received capsules containing different amounts of urea (ranging from 0.12 to 0.92 g N/d), casein (ranging from 0.23 to 0.69 g N/d), or gluten (ranging from 0.23 to 0.69 g N/d). After conditioning periods of 8 d, lambs were given a two-choice test to determine preference for flavours paired with N. In Expts 1 and 2, lambs preferred the flavours conditioned with urea at lower doses (0.12 g N/d in Expt 1. 0.23 and 0.46 g N/d in Expt 2), but they avoided the flavour associated with urea at the highest dose (0.23 g N/d in Expt 1 and 0.92 g N/d in Expt 2). In Expts 3 and 4, lambs avoided the flavours associated with the lowest doses of casein or gluten (0.23 g N/d), but they preferred the flavours paired with casein or gluten at higher doses (0.46 and 0.69 g N/d). After conditioning, N administrations were suspended and lambs in Expts 3 and 4 were offered a choice of the two flavours at weekly intervals for 2 weeks (extinction); preferences persisted during extinction. Collectively, these results suggest that the post-ingestive effects of N in different forms and concentrations influenced the development of food preferences by lambs.
20
Thomas, Annie, Charlotte Boobyer, Zara Borgonha, Emmy van den Heuvel y Katherine M. Appleton. "Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults". Foods 10, n.º 11 (17 de noviembre de 2021): 2828. http://dx.doi.org/10.3390/foods10112828.
Texto completoResumen
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
21
Soule, Eric K., Shannon Mayne, William Snipes, Luke Thomas, Mignonne C. Guy, Alison Breland y Pebbles Fagan. "Electronic cigarette users’ reactions and responses to a hypothetical ban of flavoured electronic cigarette liquids". Tobacco Control 31, Suppl 3 (noviembre de 2022): s197—s205. http://dx.doi.org/10.1136/tc-2022-057454.
Texto completoResumen
BackgroundRegulations have been proposed to limit e-cigarette flavours, but limited research has examined potential impacts of such policies. This study examined adult e-cigarette users’ reactions to a hypothetical e-cigarette flavour ban.MethodsIn 2019, a convenience sample of current e-cigarette users in the USA (n=81, 53.1% women, mean age=37.6, 59.3% dual users of cigarettes) completed an online concept mapping study. Participants provided statements describing anticipated reactions to a hypothetical policy in which only tobacco, menthol or unflavoured e-cigarettes were available for purchase. Seventy-one unique statements were generated. Participants sorted statements into thematic groups and rated statements on how likely they would be to have each reaction. Multidimensional scaling was used to identify thematic clusters of statements.ResultsTwelve clusters were identified: negative reaction, take action against flavour limitation, youth prevention effectiveness perception, tolerance, acceptance, willingness to try new flavours, maintain vaping, reduce vaping, new flavours as vaping cessation transition, alternative sources for banned flavours, do-it-yourself mixing behaviours and alternative tobacco products. The highest rated cluster (negative reaction) described being angry or upset that flavours were banned, while the lowest rated clusters related to quitting/reducing e-cigarette use or switching to other tobacco products. Non-tobacco or non-menthol/mint flavoured e-cigarette users had higher ratings for clusters describing negative sentiment for the hypothetical policy.ConclusionsSome e-cigarette users may dislike an e-cigarette flavour ban; however, some e-cigarette users would likely be willing to use tobacco, menthol or unflavoured e-cigarette liquids with lower likelihood of quitting vaping or switching to other tobacco products.
22
Forestell, Catherine A. y Vincent M. LoLordo. "Palatability Shifts in Taste and Flavour Preference Conditioning". Quarterly Journal of Experimental Psychology Section B 56, n.º 1b (febrero de 2003): 140–60. http://dx.doi.org/10.1080/02724990244000232.
Texto completoResumen
Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS + and displayed more hedonic responses to CS + than to CS − in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS +. Rats that received a forward conditioning procedure acquired a preference for CS +, but the palatability of CS + was unchanged. In Experiment 3, hungry rats drank mixtures of a flavour CS and a calorific or sweet tasting reinforcer in a long-exposure conditioning paradigm. When tested hungry, rats preferred CS + whether they had acquired flavour-calorie or flavour-taste associations. However, CS + became more palatable only for rats that acquired flavour-calorie associations. These results suggest that acquisition of flavour preferences, as measured by 2-bottle tests, may not always be accompanied by enhanced palatability.
23
Keus, Venus. "Flavon-induced lepton flavour violation". Journal of Physics: Conference Series 873 (julio de 2017): 012040. http://dx.doi.org/10.1088/1742-6596/873/1/012040.
Texto completo
24
Havermans, Anne, Erna J. Z. Krüsemann, Jeroen Pennings, Kees de Graaf, Sanne Boesveldt y Reinskje Talhout. "Nearly 20 000 e-liquids and 250 unique flavour descriptions: an overview of the Dutch market based on information from manufacturers". Tobacco Control 30, n.º 1 (4 de noviembre de 2019): 57–62. http://dx.doi.org/10.1136/tobaccocontrol-2019-055303.
Texto completoResumen
ObjectivesFlavours increase attractiveness of electronic cigarettes and stimulate use among vulnerable groups such as non-smoking adolescents. It is important for regulators to monitor the market to gain insight in, and regulate the range of e-liquid flavours that is available to consumers. E-liquid manufacturers are required to report key product information to authorities in the European Member States in which they plan to market their products. This information was used to provide an overview of e-liquid flavour descriptions marketed in the Netherlands in 2017.MethodsTwo researchers classified 19 266 e-liquids into the 16 main categories of the e-liquid flavour wheel, based on information from four variables in the European Common Entry Gate system. Flavour descriptions were further specified in subcategories.ResultsFor 16 300 e-liquids (85%), sufficient information was available for classification. The categories containing the highest number of e-liquids were fruit (34%), tobacco (16%) and dessert (10%). For all e-liquids, excluding unflavoured ones, 245 subcategories were defined within the main categories. In addition to previously reported subcategories, various miscellaneous flavours such as sandwich, buttermilk and lavender were identified.ConclusionsIn 2017, ~20 000 e-liquids were reported to be marketed in the Netherlands, in 245 unique flavour descriptions. The variety of marketed flavour descriptions reflects flavour preference of e-cigarette users as described in literature. Our systematic classification of e-liquids by flavour description provides a tool for organising the huge variety in market supply, serves as an example for other countries to generate similar overviews and can support regulators in developing flavour regulations.
25
Sen Sarkar, Neera y Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review". Plant Science Today 4, n.º 4 (19 de octubre de 2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.
Texto completoResumen
Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this, few algae have also been reported to impart “off-flavour” in some marine organisms. The present review brings together all such available reports to open avenues in bio-prospecting algae for extracting natural flavour enhancing products to enhance flavours of food items deficit in these appetite-stimulating flavours. Further, this review could stimulate research on “off-flavour” producing algae to remove distaste or toxicity imparting compounds by modification of biochemical pathways.
26
Gendall, Philip y Janet Hoek. "Role of flavours in vaping uptake and cessation among New Zealand smokers and non-smokers: a cross-sectional study". Tobacco Control 30, n.º 1 (14 de febrero de 2020): 108–10. http://dx.doi.org/10.1136/tobaccocontrol-2019-055469.
Texto completoResumen
BackgroundConcerns about the effects of vaping have prompted calls to restrict e-cigarette flavours. Vaping proponents have criticised these proposals, which they argue may discourage smokers from taking up vaping or trigger relapse to smoking. We explored the role flavours play in vaping uptake and cessation among New Zealand cigarette smokers and vaping-susceptible never smokers (VSNS), and examined current vapers’ preferred flavours.MethodsWe conducted an online survey of 1005 New Zealanders aged 18–70 years that included 324 current vapers (vaped in the last 30 days) and 302 ‘past’ vapers (reported past vaping, but not within the last month). We asked respondents their reasons for vaping and explored current vapers’ preferred e-cigarette flavours; we analysed the data using descriptive statistics and logistic regression.ResultsIrrespective of smoking status, flavour was one of the main reasons respondents gave for vaping (smokers 83%; former smokers 77%; VSNS 80%). Flavour was less important to former vapers; 47% of smokers, 57% of former smokers and 64% of VSNS cited flavour as a reason for originally taking up vaping. Fruit flavours were most popular among all three groups; smokers also favoured tobacco flavour, while former smokers also favoured mint or menthol, and never smokers also favoured confectionery/sweets/lolly flavours.ConclusionsFlavours play a major role in vaping initiation for current smokers, former smokers and vaping-susceptible non-smokers, and remain important to those who continue vaping. Our findings highlight the need for regulation that allows some flavour diversity without the extravagant marketing currently used to promote vaping and e-liquids.
27
Kamleh, Waseem, Taylor Haar, Yoshifumi Nakamura y James M. Zanotti. "Single flavour filtering for RHMC in BQCD". EPJ Web of Conferences 175 (2018): 09004. http://dx.doi.org/10.1051/epjconf/201817509004.
Texto completoResumen
Filtering algorithms for two degenerate quark flavours have advanced to the point that, in 2+1 flavour simulations, the cost of the strange quark is significant compared with the light quarks. This makes efficient filtering algorithms for single flavour actions highly desirable, in particular when considering 1+1+1 flavour simulations for QED+QCD. Here we discuss methods for filtering the RHMC algorithm that are implemented within BQCD, an open-source Fortran program for Hybrid Monte Carlo simulations.
28
Schneller, Liane M., Karin A. Kasza, David Hammond, Maansi Bansal-Travers, Richard O'Connor y Andrew Hyland. "E-cigarette and tobacco product use among NYS youth before and after a state-wide vaping flavour restriction policy, 2020–2021". Tobacco Control 31, Suppl 3 (noviembre de 2022): s161—s166. http://dx.doi.org/10.1136/tobaccocontrol-2022-057450.
Texto completoResumen
SignificanceReducing youth e-cigarette use is a New York State (NYS) public health priority. In May 2020, a state-wide restriction on flavoured e-cigarettes, except tobacco flavour, was passed. This study examines changes in nicotine product use behaviour among youth around the time of the state-wide vaping flavour restriction.MethodsNYS data from the US International Tobacco Control Policy Evaluation Project Youth Tobacco and E-cigarette Tobacco and Vaping Survey were analysed cross-sectionally from February 2020 (n=955), August 2020 (n=946), February 2021 (n=1030) and August 2021 (n=753). Online surveys were conducted among youth 16–19 years. Weighted descriptive statistics and regression models were used to describe changes in nicotine product use behaviour. Models were adjusted for age, sex, race/ethnicity and perceived family socioeconomic status.ResultsSignificant decreases in past 30-day e-cigarette use (20%–11%), cigarette (7%-4%), and dual use of e-cigarettes and cigarettes (5%–2%) were observed over the 2-year period in NYS. Over 95% of vapers still reported using a non-tobacco-flavoured e-cigarette following the restriction, with fruit-flavoured being the most popular at each time point.ConclusionsNearly all NYS youth continued to vape flavours that were restricted in NYS. While youth past 30-day vaping prevalence decreased significantly from 2020 to 2021, increased flavour restriction compliance could result in an even greater decrease. Continuous monitoring is important to better understand perceptions, use patterns and access at the individual level, retail level and population level to inform future enforcement and restrictions.
29
Farmer, L. J., J. M. McConnell, T. D. J. Hagan y D. B. Harper. "Flavour and off-flavour in wild and farmed atlantic salmon from locations around northern ireland". Water Science and Technology 31, n.º 11 (1 de junio de 1995): 259–64. http://dx.doi.org/10.2166/wst.1995.0444.
Texto completoResumen
Sensory profiling techniques were used to investigate the odour and flavour of Atlantic salmon (Salmo salar) from six sources in order to determine (i) whether there was any scientific basis for reports of off-flavours in salmon from certain sources and (ii) whether farmed and wild salmon differed in terms of flavour attributes. There were no consistent differences in odour or flavour between sea-caught wild salmon and farmed salmon. However, river-caught wild salmon showed enhanced ‘earthy’ flavour and odour; GC-odour assessment studies have indicated that 2-methylisoborneol and geosmin contribute to these attributes. For a short period, wild river salmon from one source also suffered from a manure-like off-flavour which has been shown to be due to the presence of skatole. The source of this compound remains uncertain.
30
Di Luzio, Luca. "Flavour Violating Axions". EPJ Web of Conferences 234 (2020): 01005. http://dx.doi.org/10.1051/epjconf/202023401005.
Texto completoResumen
I review the physics case for flavour violating axions. In particular, I argue that relaxing the assumption of the universality of the Peccei-Quinn current opens up new pathways, including: the relaxation of the Supernova bound on the axion mass, a possible connection with the Standard Model flavour puzzle and the experimental opportunity of discovering the axion via flavoured axion searches.
31
Page, Michelle K., Ashleigh C. Block, Angel L. Santiago, Noel J. Leigh, Lisa M. Kaiser, Connor D. Martin, Bradley E. Schurr, Richard J. O'Connor y Maciej L. Goniewicz. "Changes in product labelling practices and the use of flavouring chemical additives in vaping products after enactment of statewide flavour legislation". Tobacco Control 31, Suppl 3 (noviembre de 2022): s223—s229. http://dx.doi.org/10.1136/tc-2022-057469.
Texto completoResumen
IntroductionOn 18 May 2020, New York State enacted legislation banning the sale of vaping products with distinguishable flavours (other than tobacco). According to this new statute, vaping products are deemed flavoured if they include a statement, whether expressed or implied, that have distinguishable tastes or aromas other than tobacco. This study aimed to determine how manufacturers responded.MethodsWe collected 555 vaping products from daily vapers (238 preban and 317 postban). We compared preban and postban labelling of products for expressed and implied flavour descriptions, graphics and colours. Flavouring chemicals and concentrations were identified using chromatography methods and were compared preban and postban.ResultsAnalysis of the labels preban and postban did not reveal a change in products with expressed flavoured descriptors (45.8% vs 44.2%) and a minimal decrease in implied descriptors (22.3% vs 14.5%). An increase in products without any descriptors was observed (28.2% vs 37.2%) notably within products from a popular pod brand. The average concentration of eight popular flavourings identified preban was 1.4±2.7 compared with 2.3±3.5 mg/mL (p<0.001) postban. No significant changes between individual flavouring concentrations in the most popular refill solutions and pods were found.ConclusionWhile a majority of products appeared to remain non-compliant, this study suggests that enactment of legislation on vaping products making expressed or implied flavour claims may result in some manufacturer changes to product labelling including removal of flavour descriptors. However, use of flavouring additives in vaping products appeared not to be impacted by the ban.
32
Whitfield, F. B. "Biological Origins of Off-flavours in Fish and Crustaceans". Water Science and Technology 40, n.º 6 (1 de septiembre de 1999): 265–72. http://dx.doi.org/10.2166/wst.1999.0308.
Texto completoResumen
Edible fish and crustaceans, either of salt or of freshwater origin, are occasionally affected by off-flavours that can be related to the animal's diet or the natural environment in which they live. Off-flavours include petroleum and blackberry-like flavours in salmon and cod; garlic-like flavours in prawns and sand-lobsters; iodoform-like flavours in prawns, shrimp and fish; and muddy and earthy flavours in brackish-water fish and shrimp. Knowing the source of such off-flavours will in some cases assist processors in taking remedial action. This paper will discuss the possible biochemical pathways to five of these off-flavour compounds and, in addition, will provide evidence as to the likely marine organisms responsible for their formation. Methods to reduce the severity of such off-flavour incidents will also be described.
33
Yang, Xuelian, Xiangyu Zhang, Jianchun Xie, Dongdong Yang, Chengtao Wang y Jesús Lozano. "Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses". Journal of Food Quality 2020 (29 de septiembre de 2020): 1–9. http://dx.doi.org/10.1155/2020/8845401.
Texto completoResumen
This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)-2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. (E,E)-2,4-sebacedienal levels were positively correlated with those of C18:2, 9c12t and C18:2, 9t12c. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. These results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food.
34
Suen, Justin Long Kiu, Andy Wai Kan Yeung, Ed X. Wu, Wai Keung Leung, Hiroki C. Tanabe y Tazuko K. Goto. "Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour". Foods 10, n.º 9 (29 de agosto de 2021): 2034. http://dx.doi.org/10.3390/foods10092034.
Texto completoResumen
The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.
35
Jackler, Robert K., Callie K. VanWinkle, Isabela M. Bumanlag y Divya Ramamurthi. "Alcohol-flavoured tobacco products". Tobacco Control 27, n.º 3 (7 de junio de 2017): 294–300. http://dx.doi.org/10.1136/tobaccocontrol-2016-053609.
Texto completoResumen
BackgroundIn 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration.ObjectivesTo determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes).MethodsAlcohol-flavoured tobacco products were identified by online search of tobacco purveyors’ product lines and via Google search cross-referencing the various tobacco product types versus a list of alcoholic beverage flavours (eg, wine, beer, appletini, margarita).Results48 types of alcohol-flavoured tobacco products marketed by 409 tobacco brands were identified. Alcohol flavours included mixed drinks (n=25), spirits (11), liqueurs (7) and wine/beer (5). Sweet and fruity tropical mixed drink flavours were marketed by the most brands: piña colada (96), mojito (66) and margarita (50). Wine flavours were common with 104 brands. Among the tobacco product categories, brands offering alcohol-flavoured e-cigarettes (280) were most numerous, but alcohol-flavoured products were also marketed by cigars & cigarillos (88) and hookah brands (41). Brands by major tobacco companies (eg, Philip Morris, Imperial Tobacco) were well represented among alcohol-flavoured cigars & cigarillos with five companies offering a total of 17 brands.ConclusionsThe widespread availability of alcohol-flavoured tobacco products illustrates the need to regulate characterising flavours on all tobacco products.
36
Harwalkar, Venktesh R., B. Boutin-Muma, H. Cholette, R. C. McKellar, D. B. Emmons y G. Klassen. "Isolation and partial purification of astringent compounds from ultra-high temperature sterilized milk". Journal of Dairy Research 56, n.º 3 (mayo de 1989): 367–73. http://dx.doi.org/10.1017/s002202990002882x.
Texto completoResumen
SummaryAstringent off-flavours were observed in commercial samples of UHT-milk heated by direct-steam injection. The off-flavour components from these milk samples were isolated by the chloroform-methanol extraction procedure of Harwalkar & Elliott. The astringent-tasting components in these extracts were partly purified by isoelectric precipitation at pH 7·0 and by size exclusion chromatography on Sephadex G-50 columns. The extracted off-flavour components and the partly purified samples were further analysed by FPLC using a Mono-Q anion exchange column and PAGE. The FPLC and PAGE patterns of the extracts from astringent and non-astringent samples of milk showed marked differences and the astringent flavour correlated with one of the fractions resolved by FPLC. This fraction was found to be heterogeneous by PAGE. The astringent off-flavours in UHT-sterilized milk were γ-casein-like breakdown products of casein.
37
Arsenos, G. y I. Kyriazakis. "The continuum between preferences and aversions for flavoured foods in sheep conditioned by administration of casein doses". Animal Science 68, n.º 4 (junio de 1999): 605–16. http://dx.doi.org/10.1017/s1357729800050633.
Texto completoResumen
AbstractThe main objective of the experiment was to investigate whether a continuum links the development of conditioned flavour preferences and conditioned flavour aversions (CFPs and CFAs) in sheep, towards food flavours associated with intraruminal administration of increasing doses of the same nutritive stimulus: casein. A secondary objective was to investigate the effects of dose of casein administration and the number of repeated exposures to casein on the rate of establishment, magnitude and degree of persistence of developed CFPs and CFAs.The experiment consisted of three conditioning periods (each lasted 8 days). A food with low crude protein (CP) (39.3 g/kg dry matter (DM)) and metabolizable energy (ME) (5.3 MJ/kg DM) contents was used in combination with one of two flavours, orange and aniseed, on a total of 48 Texel × Greyface male, 3-month-old sheep. The sheep were conditioned to associate one flavour added to the test food with a particular dose of casein (C) suspended in water (8.75, 17.5, 35 and 52.5 g per animal), or a different flavoured test food with an equal amount of water. Each dose was administered by gavage through a stomach tube twice daily to each animal. At the end of each conditioning period the preference for the two flavours was measured by a two choice preference test between the two flavoured test foods for 40 min. After the completion of the last conditioning period, three more preference tests (persistence tests), without any intervening exposure to the flavoured test food, were conducted at 7, 21 and 35 days. Preference for the flavoured test food paired with casein was affected by the interaction (P< 0·001) between the dose of casein and casein association respectively. Association with casein (DPR: intake of a flavoured test food paired with casein per g total intake of flavoured test foods during the preference test) led to CFPs (DPR > 0·70) at the two lowest and to CFAs (DPR < 0·30) at the two highest doses. CFPs and CFAs were established by the second conditioning and there was no difference in the rate of establishment between preferences and aversions. The persistence tests showed a strong and similar degree of persistence of both formed CFPs and CFAs, since these were not affected by time of persistence test or by any of the interactions with time. In view of these results a model is proposed which could account for the conditioned responses of sheep towards administration of increasing doses of the same nutrient. The existence of a continuum between CFPs and CFAs created by the same nutrient given at different doses, could be the basis of how ruminants select a diet which meets their nutrient requirements at a particular point in time and thereby avoid excess of nutrient intake.
38
Spence, Charles. "Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses". Foods 9, n.º 4 (1 de abril de 2020): 407. http://dx.doi.org/10.3390/foods9040407.
Texto completoResumen
This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the ‘rules’ that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of ‘sonic seasoning’. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.
39
Kusumaningrum, Annisa, Dwi Joko Prasetyo, Ervika Rahayu Novita Herawati y Asep Nurhikmat. "Modelling the drying characteristics of the traditional Indonesian crackers "kerupuk"". Research in Agricultural Engineering 65, No. 4 (30 de diciembre de 2019): 137–44. http://dx.doi.org/10.17221/27/2019-rae.
Texto completoResumen
An oven drying method was used to dry traditional Indonesian crackers, popularly known as kerupuk, applying drying temperatures of 50, 60 and 70°C and three different flavours, i.e., garlic, chili and seaweed. Newton, Page, Two terms, Midilli, Logarithmic and Henderson & Pabis mathematical models were used to fit the best model while the standard error of estimate (SSE), root mean square error (RMSE) and coefficient of correlation (r) were chosen as the criteria to determine the equation of the best fit drying model. The Midilli model was the best fit for all the kerupuk flavours. The effective moisture diffusivity was in the range of 1.0413 × 10<sup>–10</sup>–1.6363 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the garlic flavour, 1.0007 × 10<sup>–10</sup>–1.5619 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the chili flavour and from 1.0000 × 10<sup>–10</sup> to <br /> 1.6228 × 10<sup>–10</sup> m<sup>2</sup>·s<sup>–1</sup> for the seaweed flavour. The activation energy of the garlic flavour, chili flavour and seaweed flavour kerupuk are 20.64, 20.64 and 22.57 kJ·mol<sup>–1</sup>, respectively. Furthermore, in the present study, the physical properties, i.e., the colour and hardness of the kerupuk crackers after the drying process was investigated.
40
Malcolmson, L., P. Frohlich, G. Boux, A.-S. Bellido, J. Boye y T. D. Warkentin. "Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)". Canadian Journal of Plant Science 94, n.º 8 (noviembre de 2014): 1419–26. http://dx.doi.org/10.4141/cjps-2014-120.
Texto completoResumen
Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.
41
Arsenos, G., J. Hills y I. Kyriazakis. "Conditioned feeding responses in sheep towards flavoured foods associated with casein administration: the role of long delay learning". Proceedings of the British Society of Animal Science 1999 (1999): 210. http://dx.doi.org/10.1017/s1752756200003653.
Texto completoResumen
Various studies in animals have shown conditioned responses toward food flavours created through their associations with positive or negative post-ingestive consequences (PIC). Essentially these studies presume a temporal contiguity, as necessary in permitting associations, and that flavours are a major determinant of such responses. It has been shown that associations between a novel food flavour and subsequent negative PIC can also be formed even when they are disassociated in time (long delay learning); no such evidence exists for this type of learning from positive PIC (Capaldi, 1992). In this study two objectives were tested: (i) whether such associations could be established with delays between consumption of a flavoured food and positive or negative PIC resulting from casein administration, and (ii) how these associations are affected by initial responses towards food flavours.
42
O'Connor, T. P. "Food flavours part C: The flavour of fruits". Trends in Food Science & Technology 2 (enero de 1991): 232. http://dx.doi.org/10.1016/0924-2244(91)90699-j.
Texto completo
43
Kennedy, John F. y Zenaida S. Rivera. "Food flavours part c: The flavour of fruits". Carbohydrate Polymers 14, n.º 4 (enero de 1991): 452. http://dx.doi.org/10.1016/0144-8617(91)90011-z.
Texto completo
44
Skulberg, O. M. "Chemical Ecology and Off-Flavour Substances". Water Science and Technology 20, n.º 8-9 (1 de agosto de 1988): 167–78. http://dx.doi.org/10.2166/wst.1988.0239.
Texto completoResumen
Off-flavour substances may be regarded as a resource which can be used to study special ecological mechanisms. Relevant research on off-flavours is inextricably combined with the study of perception, ethology, genetic control etc. The chemicals concerned are commonly perceived by the senses of olfaction and gustation. Thus research on the chemical ecology of off-flavour substances in the aquatic environment involves the study of a variety of disciplines. For example the biochemistry of the relevant substances and appropriate metabolic pathways must be considered. Chemical properties are important for the behaviour of the substances. The production of off-flavours by organisms is related to phenological circumstances. The biotic effects of ecologically significant substances are dependent on several environmental factors. This paper draws attention to the possible application of fundamental research in this area to selected problems of ecological importance.
45
Ben Taleb, Ziyad, Mayra Vargas, Mohammad Ebrahimi Kalan, Alison Breland, Thomas Eissenberg, David Brown y Wasim Maziak. "The effect of flavoured and non-flavoured tobacco on subjective experience, topography and toxicant exposure among waterpipe smokers". Tobacco Control 29, Suppl 2 (25 de noviembre de 2019): s72—s79. http://dx.doi.org/10.1136/tobaccocontrol-2019-054972.
Texto completoResumen
IntroductionFlavoured waterpipe (WP) tobacco is a major factor in the resurgence of WP smoking and a main attractant of WP use among youth. Yet, evidence of the effects of limiting flavour on WP smoker’s experiences and exposures is limited. This study examined the impact of flavour manipulation on WP smokers’ toxicant exposure and smoking experiences.MethodA total of 144 WP smokers attended two, 45 min ad libitum smoking sessions (flavoured vs non-flavoured tobacco) in a crossover design study. Participants completed a battery of questions assessing subjective smoking experiences. Exhaled carbon monoxide (eCO) and plasma nicotine concentrations were measured before and after the smoking sessions. Puff topography was recorded throughout the smoking sessions.ResultsCompared with the non-flavoured WP tobacco, participants reported enhanced subjective smoking measures of satisfaction and enjoyment following smoking flavoured WP tobacco (ps <0.05). Although participants spent a longer time smoking flavoured tobacco, they took on average larger puffs while smoking the non-flavoured tobacco (ps <0.05). Greater levels of eCO were recorded following the non-flavoured tobacco session (p<0.05) compared with flavoured tobacco. No significant differences were observed in plasma nicotine concentrations between the two tobacco conditions. WP harm perception was higher among participants after smoking non-flavoured WP tobacco compared with their preferred flavour (p<0.05).ConclusionSmoking the flavoured tobacco product was associated with enhanced subjective experiences compared with the non-flavoured, suggesting a potential role for flavour regulation in reducing WP use. Mixed results were observed for toxicants exposure in relation to smoking flavoured compared with non-flavoured products suggesting the need for a more comprehensive assessment of the effects of other tobacco constituents and additives on toxicant exposure in WP smokers.
46
Shang, Ce, Jidong Huang, Frank J. Chaloupka y Sherry L. Emery. "The impact of flavour, device type and warning messages on youth preferences for electronic nicotine delivery systems: evidence from an online discrete choice experiment". Tobacco Control 27, e2 (2 de noviembre de 2017): e152-e159. http://dx.doi.org/10.1136/tobaccocontrol-2017-053754.
Texto completoResumen
ObjectiveTo examine the impact of flavour, device type and health warning messages on youth preference for electronic nicotine delivery systems (ENDS), and to provide evidence and data to inform the Food and Drug Administration’s potential regulatory actions on ENDS.DesignAn online discrete choice experiment was conducted in September 2015. Each participant was given nine choice sets and asked to choose one out of two alternative ENDS products, with varying characteristics in three attributes (flavour, device type and warning message). The impact of the attributes on the probability of choosing ENDS was analysed using conditional and nested logit regressions, controlling for individual sociodemographic characteristics and current smoking status.Setting and participantsA general population sample of 515 participants (50 ever-users and 465 never-users of ENDS) aged 14–17 years were recruited to complete the experiment using an online panel.ResultsFruit/sweets/beverage flavours significantly increase the probability of choosing ENDS among youth (p<0.01 for never-users and <0.1 for ever-users) and flavour has the most pronounced impact among three attributes. Among never-users, menthol flavour also increases (p<0.05) the probability of choosing ENDS compared with tobacco flavour. Vaping devices that are modifiable, compared with cigarette-like e-cigarettes, increase (p<0.05) the probability of choosing ENDS among adolescent never-users. Warning messages reduce (p<0.01) the probability of choosing ENDS among never-users.Conclusions and relevanceRestricting fruit/sweets/beverage flavours in ENDS, regulating modifiable vaping devices and adopting strong health warning messages may reduce the uptake of ENDS among youth.
47
King, S. F. "Lepton Flavour for Hadron Flavour Physicists". Nuclear Physics B - Proceedings Supplements 210-211 (enero de 2011): 233–40. http://dx.doi.org/10.1016/j.nuclphysbps.2010.12.082.
Texto completo
48
Antusch, Stefan, Lorenzo Calibbi, Vinzenz Maurer y Martin Spinrath. "From flavour to SUSY flavour models". Nuclear Physics B 852, n.º 1 (noviembre de 2011): 108–48. http://dx.doi.org/10.1016/j.nuclphysb.2011.06.022.
Texto completo
49
Deppisch, F. F. "Lepton flavour violation and flavour symmetries". Fortschritte der Physik 61, n.º 4-5 (11 de octubre de 2012): 622–44. http://dx.doi.org/10.1002/prop.201200126.
Texto completo
50
Alford, Mark G. y Greig A. Cowan. "Single-flavour and two-flavour pairing in three-flavour quark matter". Journal of Physics G: Nuclear and Particle Physics 32, n.º 4 (24 de febrero de 2006): 511–28. http://dx.doi.org/10.1088/0954-3899/32/4/009.
Texto completo