Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthesize acetoin using ...different enzymes and pathways under certain circumstances. As a very active molecule, acetoin acts as a precursor of dozens of compounds. Therefore, acetoin and its derivatives are frequently detected in the component analysis of a variety of foods using gas chromatography–mass spectrometry. Because of the increasing importance of these compounds, this paper reviews the origins and natural existence of these substances, physiological roles, the biological synthesis pathways, nonenzymatic spontaneous reactions, and the common determination methods in foods. This work is the first review on dietary natural acetoin.
Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the ...toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.
•Ultrasound treatment (US) markedly accelerated Maillard reaction in fish flavouring.•The structure of peptides in fish flavouring was modified by US.•Aroma compounds and antioxidant activities were ...enhanced by US.•Sensory characteristics of fish flavouring were enhanced by US at 30% amplitude.
This study deals with the production of natural fish flavouring using ultrasound-assisted heating process. The effect of ultrasound pretreatment at different amplitudes (0, 15, 30, and 45%) on the Maillard reaction rate, antioxidant activities, flavour profile, and sensory characteristics of fish flavouring was investigated. Results showed that sonication markedly accelerated the Maillard reaction (MR) rate, as evidenced by the modification of peptide structure, a decrease in pH value, free amino acid content coupled with a rise in browning intensity. Also, ultrasound pretreatment significantly enhanced the antioxidant activities of fish flavouring (p ≤ 0.05). Moreover, sonication increased the type and content of aroma compounds significantly. Sensory analysis revealed that ultrasound pretreatment increased the fish-like and toasty aroma as well as umami and mouthfulness attributes coupled with the reduction of the bitter taste of the fish flavouring. This result was consistent with the GC–MS, electronic nose, cluster, and Partial Least Squares Regression (PLSR) analyses, which clearly showed that ultrasound pretreatment enhanced the fish-like aroma, which was associated with the increase in aldehydes, ketones, alcohols, thiophenes, pyrazine, and furans contents. Thus, it could be concluded that ultrasound pretreatment, coupled with the thermal process, could be a promising process for the production of natural fish flavouring with higher antioxidant activities.
The consumption of water-pipe smoking (WPS) has been promoted by the use of flavoured tobacco. However, little is known about the impact of flavouring on the cardiovascular toxicity induced by WPS ...inhalation. Here, we compared the cardiovascular effects and underlying mechanism of actions of plain (P) (unflavoured) versus apple-flavoured (AF) WPS (30 minutes/day, 5 days/week for 1 month) in mice. Control mice were exposed to air. Both P- and AF-WPS inhalation induced an increase in systolic blood pressure, thrombogenicity and plasma concentration of fibrinogen and von Willebrand factor. In heart homogenates, AF-WPS inhalation caused an increase of 8-isoprostane and a decrease in the levels of reduced glutathione (GSH) and superoxide dismutase (SOD). Nevertheless, P-WPS decreased only the activity of SOD. The concentrations of tumour necrosis factor α and interleukin 1β were increased only in heart homogenates of mice exposed to AF-WPS. Although both P- and AF-WPS increased the concentration of troponin I in heart homogenates and induced DNA damage, the concentration of cleaved caspase 3 was only increased in mice exposed to AF-WPS. Immunohistochemical analysis of the hearts showed that both P- and AF- WPS inhalation decreased the expression of SOD. Moreover, the expression of nuclear factor erythroid-derived 2-like 2 at nuclear level in the heart was higher in both AF-WPS and P-WPS compared with control group, and the effect observed in AF-WPS group was more significant than that seen in P-WPS group. Likewise, the concentration of heme oxygenase-1 was significantly increased in both P-WPS and AF-WPS groups compared with control group, and the effect seen in AF-group was higher than that observed in P-WPS group. In conclusion, our findings showed that both P- and AF-WPS induce thrombogenicity and cardiac injury, and that this toxicity is potentiated by the presence of flavouring.
Liquid smoke as an all-natural food indigent is traditionally produced by smouldering. This process has a low efficiency and causes air pollution. Biomass pyrolysis is an advanced thermochemical ...process, which can replace smouldering and hence, transition the production towards a circular process. Liquid smoke has a mature and steadily growing market, which provides an opportunity to commercialise biomass pyrolysis. This study addresses opportunities to produce liquid smoke by pyrolysis technologies. Recently developed technologies are reviewed including biomass pretreatment, fast pyrolysis, microwave pyrolysis and fractional condensation. They are considered as promising approaches for liquid smoke production. The advantage of liquid smoke production by fast pyrolysis is the higher gross profit over biofuel oil production. Challenges also exist in this transformation because of more requirements for food products manufacture such as food safety standards and sensory quality specifications.
•Liquid smoke food flavouring is a high value product from woody biomass.•Liquid smoke and biofuel production via pyrolysis share a similar technology base.•Opportunities of pyrolysis technologies to improve the production are reviewed.•Fast pyrolysis has technical and economic benefits for liquid smoke production.•Challenges remain with respect to food safety standards and the flavour profile.
•This research improves the current knowledge about products connected with e-smoking.•The replacement liquids may contain from a few to dozens of flavouring substances.•LC–MS methods were developed ...and validated to determine the content of flavours.•Information about flavours in replacement liquids of e-cigarettes was improved.
Liquid chromatography-tandem mass spectrometry with electrospray ionization (HPLC-ESI–MS/MS) methods were developed for the simultaneous determination of 42 flavouring compounds and nicotine in liquids for e-cigarettes. The chromatographic separation was performed using an Ace® Ultracore™ SuperC18™ (100×2.1mm, 2.5μm) column in both acidic and alkaline pH conditions to separate all the compounds. A simple “dilute & shoot” approach was used for the sample preparation. The method validation was performed by evaluating key analytical parameters such as linearity, accuracy, selectivity, precision, limit of detection (LOD) and limit of quantification (LOQ). The calibration curves showed good linearity within the specific ranges for the investigated compounds with correlation coefficients greater than 0.990 in each case. The recovery for all the investigated compounds varied from 89% to 110%. The intra- and inter-day precision were within the acceptable limits (±15%) at all tested concentrations. The applicability of the methods was examined by analysing 25 liquid samples from e-cigarettes commercially available on the Polish market.
•HS-SPME–GC is proposed to determine surface flavouring content in encapsulated flavouring.•The validated method showed good quality parameters.•The methodology may be applied as a quality control ...tool for industrial laboratories.
A solid-phase microextraction procedure followed by analysis by gas chromatography is proposed to determine surface flavouring content in encapsulated flavouring. The method showed a good selectivity, as well as good intraday and interday precision, CVs<4% in both cases. The calibration curves were linear at the tested ranges (R=0.998). The limits of detection and quantification were 0.52gkg−1 and 1.57gkg−1, respectively. Good recoveries were obtained (90.8–104.5%). In the ruggedness test, sample amount, pre-extraction time, desorption time and desorption temperature were the factors that stood out as the causing of the greater effects on the analytical results. These results present a SPME methodology, which may be applied as a quality control tool for industrial laboratories.
Nicotine in electronic cigarettes Althakfi, Sara H.; Hameed, Ahmed M.
Journal of Umm Al-Qura University for Applied Sciences,
02/2024
Journal Article
Recenzirano
Odprti dostop
Abstract Electronic cigarettes (ECs) are battery-powered gadgets that heat liquid to produce an aerosol. Nicotine is a primary ingredient in some e-liquids; however, due to a lack of quality control ...regulations, the nicotine may become tainted, or the measured and labelled values may not correspond. To avoid such issues, it is essential to identify the components that contribute to erroneous nicotine quantification. Herein, the differences between free-base nicotine and nicotine salts are discussed, highlighting the lower volatility of nicotine salts and their longer persistence in the body. Discrepancies were noted in the concentration of nicotine salts in some e-liquid samples, with labelled and measured values of 48 and 68.8 mg/mL, respectively, in one sample, and 24 and 33.1 mg/mL, respectively, in another. Inconsistencies were also observed in e-liquids labelled as nicotine-free: one sample had a nicotine concentration of 21.80 mg/cartridge, while another had a concentration of 23.91 mg/mL. The review also covers differences in the potency, flavour, and storage of nicotine under various conditions. Additionally, the literature suggests that the components in ECs are separated into the liquid and vapour phases; thus, phase selection should be considered to ensure optimal experimental outcomes. For instance, the vapour phase comprises the greatest quantities of volatile organic compounds, even though nicotine has been detected in all phases. Finally, the role of ECs in smoking cessation is discussed. The reviewed findings underscore the need for further research on e-liquids, particularly regarding their long-term clinical effects.
Research that comprehensively documents preferences for different types of novel nicotine products in Australia is lacking, making it difficult for policymakers to determine where public health ...efforts should be focused. This study thus sought to explore Australian adolescent and adult e-cigarette users' preferences for different types of e-cigarettes and e-liquids. Purchasing behaviours and sources of e-liquid were also examined.
An online survey was administered to 4,617 Australians aged 12 + years, 636 of whom had used an e-cigarette in the last 30 days and were the focus of this study. Among users, 45% also smoked tobacco cigarettes, 41% were non-smokers, and 14% had never smoked.
The majority (82%) of e-cigarette users surveyed reported using nicotine-containing e-liquid in their devices. Fewer (60%) reported using non-nicotine e-liquid. The preference for nicotine over non-nicotine e-liquid was observed among all age and smoking groups. Most users (89%) reported using flavoured e-liquids, with adolescents (96%) significantly more likely than young adults (90%) and adults aged 25 + years (85%) to report using such e-liquids. Fruit flavours were the most popular among all subgroups. In terms of device type, disposable e-cigarettes were the most common product used among almost all groups; the exception being adults aged 25 + years who preferred systems with refillable tanks. Friends and tobacco retailers were the most frequently nominated sources of nicotine e-liquid among adolescents and young adults. Among adults aged 25 + years, tobacco retailers and the Internet were the most frequently nominated sources of these products.
Disposable e-cigarettes with flavoured, nicotine-containing e-liquid are popular among users of the devices, including adolescents. Measures that restrict the accessibility and availability of flavoured e-liquids and disposable e-cigarettes, and greater enforcement of laws regarding the sale and importation of nicotine e-liquids, are urgently needed to protect youth and never smokers from these products.
: The impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness was investigated. This study demonstrates that multisensory interaction between aroma ...and taste can be employed to compensate for the lower salt levels of healthier food products without disturbing the overall flavor pattern. The demonstrated saltiness enhancement by the savory flavorings was unraveled by experiments with “salt‐congruent” single aroma compounds, using trained and naïve panels. Several savory compounds, of different chemical classes and different sensory impact, could be identified as key salt‐enhancing compounds, providing a significant increase of perceived saltiness. As expected, an untrained, naïve panel appeared more suitable to demonstrate multisensory saltiness enhancement due to its synthetic attention than a trained descriptive panel. The salt enhancement results were confirmed by consumer tests. The extra aroma was also found to ameliorate the off‐flavor of potassium‐based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavor profile intact.
Practical Application: The food industry is under high pressure to significantly reduce the salt levels in their products. This study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savory aroma. A combination of potassium chloride based salt replacer and extra aroma was found to compensate approximately 30% sodium reduction without significant change of the flavor profile.
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