Application of the rate-all-that-apply method to explore the perception of flavours provided by e-cigarettes: Importance of 1.3-propanediol

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Zeineb Nhouchi, Justine Belay, Farnaz Hanaei, Nadine Vallet
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引用次数: 1

Abstract

The self-administration of nicotine using e-cigarettes involves the use of liquids containing both solvent and aroma. The vaping appeal is enhanced by the sensory perception of flavours. Thus, an important attention may be paid to the choice of the refill liquid. For this purpose, this study aimed to evaluate the potential of 1,3-propanediol (PDO, vegetal solvent) and 1,3-butanediol (BDO, vegetal solvent), in replacing the chemical one such 1,2-propanediol (PG) while maintaining sensory pleasure and ensuring the wellbeing. The work was conducted with 30 participants accustomed to vaping. Three flavours have been selected, menthol, vanillin and pyrazine, respectively, to provide the most preferred perceptions which are respectively mint, sweet and tobacco. The Rate-All-That-Apply (RATA) method was chosen since it is rapid and robust. Menthol/PDO and menthol/PG exhibited a close olfactive profile, described as minty, cold and sweet. A similar finding has been observed for vanillin/PDO and vanillin/PG. The use of BDO provided different perceptions in comparison with PDO and PG regardless of the type of flavour. It was found to be the most suitable for pyrazine perception. These results were enhanced by the application of the agglomerative hierarchical clustering (AHC). The obtained dendrogram was composed of three groups according to their similarities, where e-liquids containing PDO, and PG belongs to the same groups for both menthol and vanillin.

Abstract Image

应用rate-all- the -apply方法探索电子烟提供的风味感知:1.3-丙二醇的重要性
使用电子烟的尼古丁自我管理涉及使用含有溶剂和香气的液体。电子烟的吸引力通过对味道的感官感知而增强。因此,可对补充液的选择给予重要注意。为此,本研究旨在评价1,3-丙二醇(PDO,植物溶剂)和1,3-丁二醇(BDO,植物溶剂)在保持感官愉悦和确保健康的同时取代1,2-丙二醇(PG)等化学物质的潜力。这项研究是在30名习惯吸电子烟的参与者中进行的。我们选择了三种口味,分别是薄荷,香草和吡嗪,以提供最受欢迎的感觉,分别是薄荷,甜味和烟草。RATA (Rate-All-That-Apply)方法具有快速、鲁棒性好等优点。薄荷醇/PDO和薄荷醇/PG表现出相近的气味特征,被描述为薄荷味、冷味和甜味。在香兰素/PDO和香兰素/PG中也观察到类似的发现。与PDO和PG相比,BDO的使用提供了不同的感知,无论风味类型如何。发现它最适合吡嗪感知。这些结果通过应用聚类层次聚类(AHC)得到增强。根据其相似性,得到的树状图由三个基团组成,其中含有PDO的电子液体和PG对于薄荷醇和香兰素都属于同一基团。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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