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

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-06-07 DOI:10.1002/ffj.3751
Zeineb Nhouchi, Justine Belay, Farnaz Hanaei, Nadine Vallet
{"title":"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","authors":"Zeineb Nhouchi,&nbsp;Justine Belay,&nbsp;Farnaz Hanaei,&nbsp;Nadine Vallet","doi":"10.1002/ffj.3751","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 5","pages":"356-367"},"PeriodicalIF":2.1000,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Application of the rate-all-that-apply method to explore the perception of flavours provided by e-cigarettes: Importance of 1.3-propanediol\",\"authors\":\"Zeineb Nhouchi,&nbsp;Justine Belay,&nbsp;Farnaz Hanaei,&nbsp;Nadine Vallet\",\"doi\":\"10.1002/ffj.3751\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":\"38 5\",\"pages\":\"356-367\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2023-06-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3751\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3751","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1

摘要

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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Application of the rate-all-that-apply method to explore the perception of flavours provided by e-cigarettes: Importance of 1.3-propanediol

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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
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.
期刊最新文献
Issue Information The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State-of-the-Art and for Future Exploration Issue Information Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1