Association between preference for using alcohol beverage-named e-liquids and alcohol use among high school youth.

BACKGROUND: There are thousands of e-liquid flavors available, and some are named after alcohol beverages (e.g., "pina colada"). It is unclear whether use of e-liquids with alcohol beverage names is associated with adolescent alcohol use. E-cigarettes and alcohol are co-used in adolescents; therefore, it is important to investigate these associations. METHODS: Eight Southeastern Connecticut high schools were surveyed in Spring 2015 (N = 7045). We examined the association between preference for using e-liquid flavors and alcohol drinking status (i.e., no past month alcohol use, past month alcohol use but no binge drinking, and past month binge drinking) in ever e-cigarette users (N = 1311). RESULTS: Among ever e-cigarette users who preferred using e-liquids with alcohol beverage names (N = 111), 30.6 % had no past month alcohol use, 19.8 % had past month alcohol use but did not binge drink in the past month, and 49.5 % binge drank in the past month. Multinomial logistic regression (controlling for demographics and including other e-cigarette flavors that were highly endorsed, i.e., fruit and candy) revealed that the preferences of alcohol beverage-named-e-liquid (OR: 2.84, CI: 1.70-4.75) and fruit flavored e-liquids (OR: 1.55, CI: 1.14-2.11), but not candy flavored e-liquids was associated with past-month binge drinking compared to no past-month alcohol use. CONCLUSION: This evidence suggests that the preference for using alcohol beverage- and fruit-named e-liquid flavors is associated with past-month binge drinking among adolescents. Understanding the associations between alcohol beverage-named e-liquids and alcohol use in adolescents may help inform tobacco regulatory strategies that aim to decrease the use/appeal of e-cigarettes.

Classification of flavors in cigarillos and little cigars and their variable cellular and acellular oxidative and cytotoxic responses.

Flavored tobacco products are increasing in popularity but remain unregulated, with the exception of the ban on flavored conventional cigarettes. Lack of regulation of cigarillos and little cigars allows vendors to have their own version of popular flavors, each with different chemical components. A new classification system was created for flavored cigars in order to easily communicate our results with the scientific community. To understand the physicochemical characteristics of flavored little cigars and cigarillo smoke, size distribution and concentration of particulate matter in smoke were determined. Acellular reactive oxygen species generation was measured as an indirect measurement of the potential to cause oxidative stress in cells. In addition, cigarillo smoke extract treatment on bronchial epithelial (Beas-2b) cells were assessed to determine the flavor-induced cellular toxicity. Flavored cigars/cigarillos showed significant variability in the tested parameters between flavors as well as brands of the same flavor, but most of the cigars showed higher potential of generating oxidative stress, than research grade cigarettes. Flavored cigars produced maximum particle concentrations at 1.0µm and 4.0 µm compared with 3R4F reference research cigarettes. A differential cytotoxic response was observed with cigarillo smoke extract treatments, with "fruits/candy" and "drinks" being the most toxic, but were not more cytotoxic than smoke from cigarettes. These cigarillos with flavors must be well characterized for toxicity in order to prevent adverse effects caused by exposure to flavor chemicals. Our study provides insight into understanding the potential health effects of flavor-infused cigars/cigarillos and the need for the regulation of those flavoring chemicals in these products. Future research is directed to determine the flavoring toxicity of little cigars and cigarillos in vivo studies.

Toxicity classification of e-cigarette flavouring compounds based on European Union regulation: analysis of findings from a recent study.

INTRODUCTION: A recent study raised concerns about e-cigarette liquids toxicity by reporting the presence of 14 flavouring chemicals with toxicity classification. However, the relevant toxicity classification was not estimated according to the measured concentrations. The purpose of this study was to calculate the toxicity classification for different health hazards for all the flavouring chemicals at the maximum concentrations reported. METHODS: The analysis was based on the European Union Classification Labelling and Packaging regulation. The concentration of each flavouring chemical was compared with the minimum concentration needed to classify it as toxic. Additionally, toxicity classification was examined for a theoretical e-cigarette liquid containing all flavouring chemicals at the maximum concentrations reported. RESULTS: There was at least one toxicity classification for all the flavouring chemicals, with the most prevalent classifications related to skin, oral, eye and respiratory toxicities. One chemical (methyl cyclopentenolone) was found at a maximum concentration 150.7% higher than that needed to be classified as toxic. For the rest, the maximum reported concentrations were 71.6 to > 99.9% lower than toxicity concentrations. A liquid containing all flavouring compounds at the maximum concentrations would be classified as toxic for one category only due to the presence of methyl cyclopentenolone; a liquid without methyl cyclopentenolone would have 66.7 to > 99.9% lower concentrations of flavourings than those needed to be classified as toxic. CONCLUSIONS: The vast majority of flavouring compounds in e-cigarette liquids as reported in a recent study were present at levels far lower than needed to classify them as toxic. Since exceptions exist, regulatory monitoring of liquid composition is warranted.

The behavior of umami components in thermally treated yeast extract.

Umami proteolytics are natural food flavor alternatives to glutamate. In this study, key umami taste fractions were separated and purified from thermally treated yeast extract (YE) to yield fifteen umami peptides. Systematic approaches using sensory-guided fractionation on taste-active umami proteolytics separation and detection were utilized. A reaction temperature of 110 °C was optimum for umami peptide generation. Under this reaction temperature, the sensory score and E-tongue results of umami taste were the highest. The sensory evaluation-based taste dilution analysis and taste threshold determination supported the hypothesis that umami peptides have their physiological effect by binding to G-protein coupled receptors. The structural differences of umami peptides contribute to their taste profile and allow categorization into two group Types. Fifteen umami peptides were then categorized into Type I and Type II regarding the contractual-based taste mechanism: Type I peptides imparted complex tastes. The tastes of Type I peptides could split into two stages: bitterness and umami in pure water, whereas, Type II peptides presented strong umami taste at a high concentration in pure water, and the relationship between umami capacity and peptides concentration was linear. Finally, the guidance of the umami peptide usage in the flavor industry has been established according to broths dissolution test.

An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature.

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.

Association of flavoured cigar regulations with wholesale tobacco volumes in Canada: an interrupted time series analysis.

INTRODUCTION: This study examines the association of Federal Canadian regulations passed in 2009 addressing flavours (excluding menthol) in small cigars with changes in cigar sales. METHODS: Quarterly 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. RESULTS: The 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. CONCLUSION: This 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.

A Method for Classifying User-Reported Electronic Cigarette Liquid Flavors.

BACKGROUND: Along with the growth in popularity of electronic cigarette devices (e-cigs), the variety of e-cig liquids (e-liquid) available to users has also grown. Although some studies have published data about the use of flavored e-liquid, there is no standardized way to group flavors, making it difficult to interpret the data and replicate results across studies. The current study describes a method to classify user-reported e-liquid flavors and presents the resulting proportion of users in each flavor group in a large online survey of e-cig users. METHODS: Three thousand seven hundred sixteen participants completed an online survey about their e-cig use and responded to the following open-ended question regarding their use of e-liquid, "What is your favorite flavor and what brand of flavored liquid do you prefer?" Researchers used a 3 step method to determine the flavor attributes present in the e-liquids reported using an online search engine. Once all flavor attributes were identified, researchers used the constant comparative method to group the flavor attributes and delineate how to classify flavors with mixed components (eg, cinnamon Red Hots as a candy not a spice). RESULTS: The resulting classification scheme and proportions of e-liquids in each category were as follows: Tobacco (23.7%), Menthol/mint (14.8%), Fruit (20.3%), Dessert/sweets (20.7%), Alcohol (2.8%), Nuts/spices (2.0%), Candy (2.1%), Coffee/tea (4.3%), Beverage (3.1%), Unflavored (0.4%), and Don't Know/Other (5.8%). CONCLUSION: To better understand the use of flavored e-liquids, standardized methods to classify the flavors could facilitate data interpretation and comparison across studies. This study proposes a method for classifying the characterizing flavors in e-liquids used most commonly by experienced e-cig users. IMPLICATIONS: Current studies on the use of flavored e-liquid have used unclear methods to collect and report information on the use of flavors. This study adds a proposed method for classifying the flavors in the e-liquids used most commonly by experienced e-cig users. With a clear and explicit method for classifying self-reported flavors, future study results may be more easily compared.

Enmascaramiento de sabores en formas farmacéuticas sólidas orales / Taste masking in oral solid dosage forms

Aunque tradicionalmente ligado a formas farmacéuticas líquidas orales, el enmascaramiento del sabor como parámetro crítico en la formulación de medicamentos ha cobrado recientemente un nuevo auge en respuesta al desarrollo de formas farmacéuticas sólidas orales que persiguen una disgregación, bien ex vivo, bien en la cavidad bucal. El enmascaramiento no sólo comprende la neutralización del potencial sabor desagradable inherente al principio activo, sino también la obtención de un sabor agradable en la formulación final, con repercusión tanto a nivel sanitario, puesto que cuanto mayor sea la aceptación por parte del paciente, mayor será su adherencia al tratamiento; como a nivel económico, ya que el sabor del producto puede marcar la diferencia entre el éxito y el fracaso comercial. Mediante esta revisión se ponen de relieve las estrategias aplicables en el enmascaramiento de sabores de formas farmacéuticas sólidas orales, se clasifican y describen los principales excipientes correctores del sabor, así como se efectúa una compilación exhaustiva de las técnicas de evaluación de la eficacia de los distintos recursos empleados en el enmascaramiento del sabor desagradable. De esta forma, se amplía el ámbito de aplicación del concepto enmascaramiento del sabor, demostrándose que es un área del cual aún hay mucho por decir

Despite being traditionally associated with oral liquid dosage forms, taste masking as critical attribute in the formulation of drug products has recently experienced a renaissance, mostly due to the development of oral solid dosage forms aimed at achieving disintegration either under ex vivo conditions or even more relevantly into the oral cavity. Not only does taste masking involve the neutralization of the potential unpleasant flavour inherent to the drug substance, but also seeks to achieve tasty flavour in the final drug product, since it has influence both to a sanitary extent (the higher the patient acceptance, the better the patient compliance) and to an economical extent (since the flavour of a marketed product can make the difference between commercial success or commercial failure). The purpose of this review is to outline the strategies likely to be applied in taste masking of oral solid dosage forms, to sort out and describe the major flavour-modifying agents in the pharmaceutical field, as well as to compile comprehensively testing techniques of the efficacy of the various taste masking strategies. Consequently, this review adds to the scope of taste masking a further dimension, serving thus as a proof-of-concept that much remains still to be said in this area

Flavor preference conditioning by different sugars in sweet ageusic Trpm5 knockout mice.

Knockout (KO) mice missing the taste signaling protein Trpm5 have greatly attenuated sweetener preferences but develop strong preferences for glucose in 24-h tests, which is attributed to post-oral sugar conditioning. Trpm5 KO mice express mild preferences for galactose but no preferences for fructose in 24-h tests, which suggests that these sugars differ in their post-oral reinforcing effects. Here we investigated sugar-conditioned flavor preferences in Trpm5 KO and C57BL/6J wildtype (B6) mice. The mice were trained to consume a flavored (CS+, e.g. grape) 8% sugar solution and flavored (CS-, e.g., cherry) water on alternating days followed by two-bottle choice tests with CS+ vs. CS- flavors in water and with unflavored sugar vs. water. The KO mice displayed strong preferences (>80%) for the CS+ glucose and CS+ galactose but not for the CS+ fructose flavor. They also preferred glucose and galactose, but not fructose to water. In contrast, the B6 mice preferred all three CS+ flavors to the CS- flavor, and all three sugars to water. In tests with the non-metabolizable sugar α-methyl-d-glucopyranoside (MDG), the KO and B6 mice preferred 8% MDG to water but did not prefer the CS+ 8% MDG to CS-. However, they preferred a CS+ flavor mixed with 4% MDG over the CS- flavor. Trpm5 KO mice also preferred galactose and MDG to fructose in direct choice tests. The Trpm5 KO data indicate that glucose and, to a lesser extent, galactose and MDG have post-oral reinforcing actions that stimulate intake and preference while fructose has a much weaker effect. The CS+ flavor and sugar preferences of B6 mice may be mediated by the sweet taste and/or post-oral actions of the various sugars. Glucose, galactose, and MDG, but not fructose, are ligands for the sodium-glucose transporter 1 (SGLT1) which is implicated in post-oral sugar conditioning in B6 mice.

Discrimination and identification of flavors with catalytic nanomaterial-based optical chemosensor array.

A cross-reactive chemiluminescence (CL) sensor array based on catalytic nanomaterials was constructed for the discrimination and identification of flavors in cigarettes. A total of 21 nanomaterials, including metal oxides, metal oxides deposited on carbon nanotubes (CNTs), gold nanoparticles deposited on metal oxides, and carbonate, have been carefully selected as sensing elements of the array. Each flavor gives its unique CL pattern from the array, which is able to be employed for the discrimination and identification of flavors. Hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA) were used to analyze the patterns. The obtained CL patterns are temperature dependent, thus additional discrimination power could be provided by changing the working temperature of the array. Quantification of the flavors has been performed according to the emission intensity on the specific sensing element. The linear ranges of the sensor array for the flavors are in the range of 20-2000 ppmv with the limits of detection below 10 ppmv, which vary with the kinds of flavors. Six brands of cigarettes have been discriminated by their CL patterns obtained with the present sensor array. The robust and reversible response of this array, combined with its simple instrumentation, indicates the promise of this array for real world application.

Enantiomer separation of 1,4-sulfanylalcohols by conventional and low-temperature gas chromatography.

Since 1990, the family of organosulfur molecules has assumed increasing importance in pheromone, flavour, and fragrance chemistry. Depending on the constitution of the functional groups, various volatile sulfur-containing compounds are chiral. However, hitherto it has been impossible to study the chirality of 1,4-sulfanylalcohols, since no adequate enantioselective analytical technique has been available. Here we report on the enantiomer separation of ten volatile 1,4-sulfanylalcohol homologues by applying an heptakis(6-O-tert-butyldimethylsilyl-2,3-di-O-methyl)-beta-cyclodextrin phase, involving in some cases the use of a low-temperature gas chromatographic (ltGC) technique. The results are expected to open research potential on the asymmetry of volatile organosulfur molecules, particularly in the fields of pheromone, flavour, and fragrance research.

Prediction of the aroma quality and the threshold values of some pyrazines using artificial neural networks.

An artificial neural network is used to predict both the classification of aroma compounds and their flavor impression threshold values for a series of pyrazines. The classification set consists of 98 compounds (32 green, 43 bell-pepper, and 23 nutty smelling pyrazines), and the regression sets consist of 24 green and 37 bell-pepper odorous pyrazines. The best classification of the three aroma impressions (93.7%) is obtained by using a multilayer perceptron network architecture. To predict the threshold values of bell-pepper fragrance, a standard Pearson R correlation coefficient of 0.936 for the training set, 0.912 for the verification set, and 0.926 for the test set is received with two hidden layers consisting of two and one neurons. The network for the threshold prediction of the class of green-smelling pyrazines with one hidden layer containing three neurons turns out to be the best with a standard Pearson R correlation coefficient of 0.859 for the training, 0.918 for the verification, and 0.948 for the test set. These good correlations show that artificial neural networks are versatile tools for the classification of aroma compounds.