Tag Archives: Flavors

Top E-Cigarette Flavors that Science Links to Health Risks

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If you’re looking to quit smoking, you’ve likely heard that transitioning to electronic cigarettes (vaping) can be a healthier alternative.

According to a study by researchers at University College London, over 50,000 individuals successfully quit smoking in 2017 thanks to e-cigarette use.

While most harmful compounds associated with smoking-related illnesses are absent in e-cigarettes (as they do not burn tobacco like heated tobacco products), it is essential to highlight that e-cigarettes are not recommended for non-smokers.

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The e-liquids in vaping usually consist of a blend of propylene glycol and glycerin.

Both of these compounds are deemed safe for ingestion, but their inhalation safety has not been definitively proven. A 2020 Clinical Research Review indicated minimal impact on lung function with no significant inflammatory effects.

Synthetic flavors are added to create a variety of options, and regulations require these additives to be safe for food use, although their inhalation safety isn’t guaranteed.

Many e-cigarettes also contain nicotine, which can help users quit smoking by alleviating withdrawal symptoms, but it can also pose addictive risks for newcomers and has been linked to lung cancer in animal studies.

Exploring vape shops reveals hundreds, if not thousands, of flavors—from traditional tobacco and menthol to delightful fruity and baked goods options.

However, research shows that some fruit flavors may be damaging to health. A 2016 study linked strawberry flavor to increased cytotoxicity, indicating potential cell harm.

Moreover, a 2019 study associated fruit flavors with compounds like acrylonitrile and acrolein, known for their carcinogenic potential and ability to induce lung inflammation.

Study findings link strawberry flavoring to high cytotoxicity – Image credit: Robin Boyden

A study published in 2024 discovered that inhaling berry-flavored e-cigarette vapor can severely impair lung immune cells in mice. These mice faced difficulties in combating infections when exposed to harmful bacteria.

Compared to healthy controls, mice exposed to e-cigarettes showed lower survival rates, and those that survived took longer to recover from bacterial infections.

That said, non-fruit flavors are not completely safe, either.

E-liquid chemicals can be unstable; when heated in an e-cigarette to create vapor, they may react and form new harmful compounds.

For instance, aldehydes, commonly used as flavoring in vanilla, cherry, and cinnamon e-liquids, can produce acetals, known respiratory irritants.

Additionally, there may be unidentified chemical interactions between various flavors. Research in this area is still emerging, especially when compared to the extensive knowledge available regarding traditional smoking.

Therefore, while e-cigarettes can assist with smoking cessation, vaping entails specific risks. One thing remains clear: our understanding of vaping’s impact on health is still evolving.

This article addresses the question posed by Huey Robbins via email: “Which e-cig flavor is the worst for you?”

If you have any questions, please reach out to us at: questions@sciencefocus.com or connect with us on Facebook, Twitter, or Instagram (please include your name and location).

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Source: www.sciencefocus.com

Unlocking Rich Chocolate Flavors: The Role of Cocoa Bean Microbiota

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Chocolate is produced through the fermentation of cocoa beans sourced from cacao tree fruits.

Mimi Chu Leon

With the identification of fungi and bacteria that generate fruity caramel notes from cocoa beans, we were able to immediately experience a novel type of chocolate.

Typically, chocolate is crafted through the fermentation of cocoa beans extracted from the fruits of cocoa trees, followed by drying, roasting, and grinding them into a paste that is divided into cocoa butter and cocoa solids, mixed in varying ratios with different ingredients to create dark, milk, or white chocolate.

Throughout the fermentation process, surrounding microorganisms break down the cocoa fruit and create various compounds that enhance the chocolate’s flavor. This often results in a rich, earthy taste, according to David Salt from the University of Nottingham, UK. However, finely crafted chocolate can also exhibit fruity characteristics, which are frequently found in products from artisanal chocolate makers.

To investigate which microorganisms are responsible for these flavors, Salt and his team gathered samples of fermented beans from a cocoa farm in Colombia. By analyzing the genetic information within the samples, they discovered five types of bacteria and four fungi consistently present in batches of beans known for their exceptional flavor.

The researchers then introduced sterile cocoa beans to various microorganisms, fermented them with nine different microbial agents, and subsequently processed the beans into a liquid referred to as cocoa liquor. A panel of chocolate flavor experts assessed this liquor and noted the presence of fruity notes absent in samples made from beans without these microorganisms. “The infusion of these microorganisms imparted citrus, berry, floral, tropical, and caramel flavors,” says Salt.

The research indicates that incorporating these microorganisms into the fermentation blend may help cocoa growers enhance the flavor profile of their cocoa, leading to increased profits from their beans.

“We don’t necessarily need to introduce all nine microorganisms. There’s likely a practical approach to influence the microbiota favorably. For instance, we can confirm that specific fungi are naturally present outside of the cocoa pod,” he notes.

However, the group of microorganisms responsible for superior flavors may vary based on distinct cocoa farms, especially where environmental conditions differ. Further investigation is warranted, Salt advises.

Nonetheless, the study highlights that specific microorganisms can significantly amplify chocolate flavor, a finding that may also apply to varieties created from lab-grown cocoa, says Salt. Moreover, introducing a new microbial mix could even yield an entirely new type of chocolate.

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  • Microbiology/
  • Food and drink

Source: www.newscientist.com

Nicotine pouch flavors are said to increase addictiveness, according to some sources

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New rat studies published in the Journal of Peer Reviews indicate that the addiction to nicotine pouches and other oral products may be influenced by flavoring (Nicotine and cigarette research).

Nicotine pouches, small bags placed between the gum and lips to provide nicotine without cigarettes, have seen a surge in popularity. Sales in the US spiked from 126 million units between August and December 2019 to 888 million units between January and March 2022 (source).

The growth of nicotine pouches has been rapid in recent years. In 2024, Zyn, the top-selling brand in the US, sold 385 million units, a 50% increase from 2023 (Forbes).

Recent research suggests that the flavors and sweeteners used in oral nicotine products can significantly impact nicotine consumption. In experiments with rats, combinations of flavoring and sweeteners with nicotine solutions were tested to measure the resulting intake.

“We aimed to investigate the influence of sweeteners and flavors on nicotine usage,” said researcher Dr. Dennis Bagdas from Yale University School of Medicine. BBC Science Focus. “While many oral nicotine products contain these additives, their effects on selection behavior and preferences are not fully understood.”

Prior research by Bagdas and colleagues had already shown that sweetened nicotine solutions increase consumption. In this study, rats were given plain, sweet, flavored, or sweetened nicotine options.

As expected, both male and female rats showed a preference for sweetened solutions, with notable gender differences. Females consumed more nicotine when paired with simple sweeteners, while males favored nicotine with cinnamaldehyde.

According to the researchers, this suggests that flavors can impact nicotine consumption in men more than women. The study also revealed that menthol flavors led to increased consumption in men but not in women.

The nicotine pouch is placed between the lips and gums, allowing direct absorption into the bloodstream – Getty

While the study was conducted on rats, Bagdas noted that rodents and humans share similar reward systems, offering insights into human behavior. Further studies in humans are needed to confirm these findings.

“Rodents have well-established reward systems that make them a valuable model for studying the effects of additives on nicotine consumption,” she explained.

“By isolating the impact of specific sweeteners and flavors on nicotine preferences, we can gain a better understanding of how these factors influence consumption, separate from external influences like marketing and social factors.”

The study highlights the potential need for regulatory measures as flavored nicotine pouches are widely available in various forms.

“Our findings on the appeal of oral nicotine products and additives that may heighten dependency risk can guide harm reduction strategies and regulatory policies,” said Bagdas.

“This study underscores the significance of sweetness in oral nicotine preferences, suggesting a need for public health measures to regulate sweeteners and flavors in these products.”

Bagdas also stressed the importance of further research on other ingredients in oral nicotine products that could impact consumption, such as pH modifiers, nicotine sources, and formulations.

About our experts

Dennis Bagdas, DVM, PhD, is a research scientist at Yale School of Medicine specializing in behavioral neuropharmacology. She collaborates with the Yale Center for the Study of Tobacco Product Use and Addiction (Yale TCors) to study nicotine addiction behaviors in adolescents and adults and examine the effects of tobacco ingredients on nicotine intake.

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Source: www.sciencefocus.com

Cooking releases artificial flavors that enhance the quality of lab-grown meat

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Flavored cultured meat

Yonsei University

Lab-grown meat could potentially taste better thanks to aroma chemicals that activate when cooked and give off a meaty scent – or, if you prefer, coffee or potato.

Meat grown from cell cultures has already been produced in a variety of forms, such as steaks and meatballs, that resemble slaughtered meat, but matching the taste has proven harder: The flavor of traditional meat is too complex and unstable to withstand the lengthy lab process.

One of the key components of cooked meat's flavor is the Maillard reaction, named after the French chemist who discovered that temperatures between 140 and 165°C (280 and 330°F) give cooked foods their distinctive flavor. Jinkee Hong Researchers at Yonsei University in Seoul, South Korea, say they have devised a way to simulate the Maillard reaction by adding “switchable flavour compounds” (SFCs) to a 3D gelatin-based hydrogel called a “scaffold” that remains stable during meat cultivation.

When heated to 150°C, the chemicals “switch on” and release flavors, making the cultured protein more palatable: “When we heated SFC, it actually tasted like meat,” Hong says, though he declined to confirm whether the team actually ate meat.

These SFCs can also be used to create different flavor profiles. For example, the researchers say they tested three compounds, which produced flavors that mimicked roasted meat, coffee, roasted nuts, onion and potatoes. “You can diversify and customize the flavor compounds released from the SFCs,” Hong says.

One big problem is that the chemicals involved are not currently considered safe for human consumption. “Because the materials and culture media have not been approved as edible materials, we cannot guarantee their safety,” Hong says. “However, our strategy can be applied to conventional edible materials and we believe it would be safer than the materials we used in this study.”

Johannes Le Couteur Researchers at the University of New South Wales in Sydney, Australia, said they were skeptical of the study for a number of reasons, including that the flavor tests primarily used electronic noses to evaluate chemicals released, rather than humans judging whether a scent was appetizing.

“This type of material cannot feed humans,” Le Coutur said. “While cell-based meat is a promising technology concept, this particular flavoring method will never be able to provide safe, sustainable protein to low- and moderate-income communities in need.”

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Source: www.newscientist.com

Unusual Yet Delicious: Creating a Memorable Christmas Dinner with Unique Flavors

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Guests enjoy turkey, peanut and chocolate main courses and test ‘flavor bridging’ theory

david stock

Some foods are made for each other. From the comforting combination of mozzarella, tomato, and marjoram on pizza to the enchanting trinity of ginger, garlic, and soy sauce that makes East Asian cuisine so natural, some combinations are so natural that you could live without them. It’s so hard to imagine. But for centuries, gourmets and scholars have been puzzled as to why some foods go together so well.

In 1992, with chef Heston Blumenthal. Francois Benge Let’s go to the laboratory to solve the mystery of this dish. They came up with the idea that foods that taste good together also share many volatile flavor compounds, chemicals that carry aromas that rise to the back of the nose and create flavor perception on the tongue. Their findings were validated in 2011 with the following study: Analyzed 56,498 recipes from various world cuisines.

Yongyeol Ang and his colleagues at Indiana University used that data to build a network model, a complex map that shows the relationships between all the ingredients in a recipe and the flavor compounds they share. This confirms that North American and Western European recipes tend to combine ingredients that share flavor components.

The “Flavor Pairing Theory” has revolutionized the world of cooking. food manufacturer Investing resources to apply that idea to a product, startup companies Leverage open source data on flavor compounds to predict the next big…

Source: www.newscientist.com