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Background: E-cigarette advertising, which often includes various features, may prompt e-cigarette use and product switching. This study examined the associations between noticing e-cigarette ad features and perceived product appeal and interest in completely switching from cigarettes to advertised e-cigarettes among young adult dual users of both products. Methods: We analyzed data from an online heatmap experiment among young adult dual users defined as established cigarette smokers who currently used e-cigarettes (ages 18-34 years; n = 1,821). Participants viewed 12 e-cigarette ads, clicked on ad features (e.g., fruit flavors, nicotine warnings, price promotions, smoker-targeted claims) that attracted their attention (defined as "noticing"), and answered questions about e-cigarette product appeal and interest in completely switching from cigarettes to the e-cigarettes shown. We examined within-person associations between noticing specific ad features and outcomes, controlling for demographic and tobacco use-related characteristics. Results: Noticing fruit flavors (AOR = 1.67 and 1.28) and fruit images (AOR = 1.53 and 1.21) was positively associated with having any e-cigarette product appeal and switching interest. Noticing price promotions (AOR = 1.23) was positively associated with product appeal. In contrast, noticing nicotine warnings (AOR = 0.74 and 0.86), smoker-targeted claims (AOR = 0.78 and 0.89), and tobacco flavors (AOR = 0.92 and 0.90) was negatively associated with product appeal and switching interest. Conclusions: Noticing certain e-cigarette ad features (e.g., fruit flavors and nicotine warnings) may be associated with product appeal and/or switching interest among young adult dual users. More research is needed to assess the influence of e-cigarette ad features that promote product switching interests among cigarette smokers while discourage interests among tobacco-naïve individuals. [ABSTRACT FROM AUTHOR]

Flavor additives are commonly used in combustible tobacco products to mask harshness and increase appeal. However, research on the availability of flavored waterpipe tobacco (WT) is lacking, yet is important to support implementation of policies. We completed a comprehensive online search in 2020 to identify WT brands and flavors sold online in the USA. We conducted a descriptive content analysis categorizing flavors as explicit (i.e., clear taste/flavor) or concept (i.e., no clear taste/flavor); and coded for 23 flavor descriptors (e.g., fruit, mint/menthol, tobacco). Flavor names were double-coded and discrepancies were resolved by a third coder. We identified 66 WT brands with 118 product lines (i.e., sub-brands). We found 2953 flavors, including 1871 unique flavors. Brands averaged 45 flavors (range: 1–183). Almost three quarters (73.5%, n = 2171) used explicit flavor names and 26.5% (n = 782) used concept flavor names. Concept flavors varied widely, and included names such as 1001 Nights and California Dream. The most common flavor descriptors were fruit (54.1%) and mint/menthol (12.5%). Tobacco was rarely (0.2%) used as a flavor descriptor. Flavor descriptors also included location (10.7%), color (11.1%), candy (6.3%), cool/ice (5.3%), and alcohol (5.5%). WT is available in 1871 unique flavors, likely contributing to product appeal and use. Like other tobacco products, fruit and mint/menthol are common flavors. Given the significant health consequences associated with WT smoking and the role of flavors in product use, regulatory action specifically targeting WT flavors is urgently needed. [ABSTRACT FROM AUTHOR]

Flavored cigarettes encourage youth smoking and deter quitting. No country in Asia-Pacific, a region with some of the world's highest smoking rates, has regulated tobacco flavors. We examined market data, academic literature, and gray literature to describe what is known on flavored cigarettes in the Asia-Pacific region. Of the 12 countries for which market data were available, ten had substantial flavored cigarette market shares ranging from 10% to 97%. With no regulations and growing markets for flavor capsule variants, the tobacco industry's ongoing promotion of flavored cigarettes, which targets primarily youth and women, is expected to drive further increases in smoking prevalence. There are significant research and monitoring gaps on the industry's marketing tactics and use of flavored cigarettes in the region. Given the large market shares, Asia-Pacific countries stand to benefit substantially from a tobacco flavors ban. [ABSTRACT FROM AUTHOR]

E-cigarette product characteristics are known to influence appeal among young adults. Understanding which characteristics appeal to individuals with (vs. without) a history of combusted tobacco use is essential for developing effective tobacco control policies. Anonymous, self-report data were collected from young adults (18-30 years) who had used e-cigarettes in the past 30 days (n = 295) online via Prolific from September-October 2019. Using a visual analogue scale (range: 0-100), participants rated the importance of ten e-cigarette device and nine e-liquid characteristics. Adjusted linear regression models were used to evaluate the association of combusted tobacco use status (never, former, current) with mean rating scores for each of the nineteen characteristics. The most important e-cigarette device characteristics were price (Mean = 81.1; [SD = 17.9]), size (Mean = 75.5 [SD = 20.9]), and hit strength (Mean = 73.8 [SD = 20.4]) while the most important e-liquid characteristics were flavor (M = 85.1 [SD = 16.3]), price (M = 80.9 [SD = 18.4]), and nicotine level (M = 77.8 [18.9]). Differences by combusted tobacco use status were observed for device brand, temperature/voltage, customizability, color, and popularity, with the highest ratings generally observed among those concurrently using combustible tobacco products. For e-liquids, differences by use status were observed for flavor, price, and bottle type. Notably, those concurrently using combusted products rated flavor as less important than those with no history of combustible tobacco use (B=-5.01[95%CI=-9.97, −0.05]). The self-rated importance of e-cigarette device and e-liquid attributes varies by combustible tobacco use status among young adults which may be used to inform regulatory decisions regarding e-cigarette product characteristics. [ABSTRACT FROM AUTHOR]

People's reaction to the FDA's ban on flavored cigarettes and cigars may be modified by a concurrent ban on flavored e-cigarettes. We aim to estimate the prevalence of smoking and e-cigarette use among U.S. adults under various ban scenarios. We collected the reactions of people who used cigarettes, cigars, and e-cigarettes reactions to three hypothetical ban scenarios, (1) restricting menthol cigarettes and flavored cigars only, or (2) further restricting e-cigarettes with any flavors except menthol or tobacco, or (3) further restricting e-cigarettes with all flavors. The above data were analyzed to identify determinants of reactions and to estimate and calibrate the probabilities of quitting and switching to non-flavored cigarettes and cigars. Afterward, the probabilities were applied to 2018–2019 TUS-CPS respondents to estimate the prevalence of smoking and e-cigarette use. Compared with the baseline, the prevalence of smoking decreased from 12.6% to 10.5%, and e-cigarette use increased from 2.6% to 3.8% in Scenario No.1. In Scenario No.2 and No.3, the prevalence of smoking was 10.5% and 10.7%, and the prevalence of e-cigarette use were 3.1% and 2.4%, respectively. For black people, the prevalence of smoking decreased from 14.2% in baseline to 8.1%-8.8% in three scenarios. The result indicated that for a ban on menthol cigarettes and flavored cigars, a concurrent ban on flavored e-cigarettes with an exemption of menthol flavor could be more effective in encouraging people to quit smoking. Black people may see a disproportionate benefit from all ban scenarios compared with other race/ethics groups. What is already known on this topic: ban menthol in cigarettes and flavored cigars increases quitting among people who currently smoke. What this study adds: For a ban on menthol cigarettes and flavored cigars, a concurrent ban on flavored e-cigarettes could be complementary if menthol flavor was exempted. How this study might affect research, practice or policy: For flavor bans, inventions to mitigate the increasing use of e-cigarettes and alternative tobacco products are needed, also the interventions should be tailored to various population segments. In a study that examined how flavor bans may affect smoking and the use of e-cigarettes, we found for a ban on menthol cigarettes and flavored cigars, a concurrent ban on flavored e-cigarettes with an exemption of menthol flavor could be more effective in encouraging people to quit smoking. We wanted to see how people would react if the government banned certain types of flavored cigarettes and cigars, and also e-cigarettes with flavors. We surveyed people who used cigarettes, cigars, and e-cigarettes and found that if they banned menthol cigarettes and flavored cigars, more people might quit smoking, but some might switch to non-flavored products. This effect was even more noticeable when menthol e-cigarettes were also banned. Our study suggested that if menthol flavor is exempted, banning flavored e-cigarettes alongside menthol cigarettes and flavored cigars could work together. Interestingly, the benefits of these bans might be more significant for Black people compared to other racial groups. [ABSTRACT FROM AUTHOR]

Tobacco surveillance in the United States is robust but cannot be quickly modified to capture newly identified tobacco products or behaviors. We present an example of a rapidly deployed nonprobability survey using social media recruitment that collected data on rapidly changing tobacco use behaviors. We recruited 15- to 17-year old current vapers from NY, USA, using targeted social media advertisements to complete the New York Adolescent Vaping Survey (NY AVS), which asked about vaping behaviors not addressed in existing probability surveillance surveys. We used the New York Youth Risk Behavior Survey (NY YRBS) to apply calibration weights to ensure that the distribution of the demographic characteristics accurately reflected the population distribution. We found systematic differences in demographic variable distributions between the probability-based NY YRBS and the convenience sample of the NY AVS that were reconciled in the weighting calibration. We found no statistically significant differences between the NY YRBS and NY AVS estimates after calibration for two outcome variables of interest. Recruiting a sample of adolescents using social media advertising to conduct a rapid survey on vaping provided valuable data that complemented traditional surveillance surveys; this approach could be used to fill future knowledge gaps in youth tobacco surveillance. [ABSTRACT FROM AUTHOR]

Background: Sweet taste administration before dental injections helps to control associated pain in children. Aim: To evaluate the efficacy of using a sugar‐free flavor on pain perception during dental injections. Design: Children (n = 84) aged 4–9 (mean 6.71 ± 1.55) years who required buccal infiltration bilaterally participated in this split‐mouth randomized crossover study. On the test side (flavor visit), infiltration injections were applied after receiving a sugar‐free flavor. On the control side (no flavor visit), sterile water was administered. Demographic characteristics, body mass index (BMI), and sweet taste preference (STP) were recorded. Pain perception during injection was measured using heart rate (HR), sound, eyes, and motor (SEM) scale, and Wong–Baker Faces pain scale (WBFPS). Results: Most children had healthy weight (72.6%) and equal STP (32.1%). In the test side, mean HR during injection, HR differences before and during injection, and SEM scores were significantly lower (p <.001, for all). There was no significant difference in the WBFPS between both visits. Flavor had a significant effect on pain reduction (p =.001 for HR, p =.000 for SEM), whereas age, gender, BMI, STP, and treatment side did not. Treatment sequence had a significant effect on total SEM scores (p =.021); children who received the flavor during their first visit had lower SEM scores. Conclusion: Using a sugar‐free flavor before dental injections helps in reducing associated pain in children. [ABSTRACT FROM AUTHOR]

Flavors contribute to the appeal of tobacco products, but less is known about flavors in cigar products. The current study is the first to focus on characterizing the use and perceptions of flavors in cigar products among pregnant women. Pregnant women (N = 124) reported their use, preferences (liking, attractiveness, smoothness, interest), perceptions of harm (general, pregnancy-specific, fetal), and postpartum intention to use eight flavor categories (menthol/mint, spices, fruit, chocolate, alcohol, other beverages, candy/sweet, tobacco). We utilized correspondence analysis of contingency tables to investigate clustering of preferences and perceptions of flavors across the sample, and examined how preferences and perceptions of flavors may differ based on history of cigar use (none vs. lifetime vs. prenatal). Overall, 37% reported never trying cigars, 51% reported lifetime use, and 12% reported prenatal use. Fruit (37%), tobacco (36%), and alcohol (14%) were the most common cigar flavors participants reported ever trying. Correspondence analysis revealed clustering in preferences for alcohol, fruit, and candy flavors compared to other flavors, and revealed lower intentions to use menthol/mint and tobacco flavors compared to other flavors. Participants who reported prenatal cigar use also reported more positive perceptions and greater intentions to use (1) spice and alcohol flavors compared to those who reported lifetime use (ps <.05); and (2) spice, alcohol, fruit, and tobacco cigar flavors compared to participants reporting never using cigars (ps <.04). Regulations to restrict the availability of flavors, especially fruit, spice, and alcohol, may reduce the appeal and use of cigar products in pregnant women. [ABSTRACT FROM AUTHOR]

This study assessed the hypothetical impact of flavored cigar sales restrictions on cigar smoking among Black young adult cigar smokers (ages 21-29). Forty in-depth interviews were conducted in 2020. Interviews were independently coded and analyzed using thematic analysis. When asked how they would smoke cigars given a flavor sales restriction, half of participants reported they would smoke in the same way, a third would stop or reduce smoking, and a few were unsure of what they would do. Cigar smoking outcome expectancies, preference for flavors, and perceived addictiveness of cigar products may predict cigar smoking change given flavor sales restrictions. [ABSTRACT FROM AUTHOR]

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts. [ABSTRACT FROM AUTHOR]

Background: The historical use of Laurus nobilis L., the plant is native to the Mediterranean region and has been cultivated for its aromatic leaves, which are used as a flavoring agent in cooking and for their potential therapeutic properties. Methods: The purpose of the current investigation was to characterize the essential oil composition of the fresh L. nobilis leaves from Palestine by using the gas chromatography-mass spectrometry (GC-MS) technique. DPPH (2,2-diphenyl-1-picrylhydrazyl), p-nitrophenyl butyrate, and 3,5-dinitro salicylic acid (DNSA) methods were employed to estimate the antioxidant, antiobesity, and antidiabetic effects of the essential oil. While MTS assay were used to evaluate their antiproliferative activities on panels of cell lines. Moreover, the docking studies were aided by the Prime MM GBSA method for estimating binding affinities. Results: The GC-MS investigation demonstrated that the fresh L. nobilis leaves essential oil has a variety of chemicals, about 31 different biochemicals were identified, and the major compounds were 1,8-cineole (48.54 ± 0.91%), terpinyl acetate (13.46 ± 0.34%), and α-terpinyl (3.84 ± 0.35%). Furthermore, the investigated oil demonstrated broad-spectrum antimicrobial activity against all tested bacterial and candidal strains and significantly inhibited the growth of MCF-7 cancerous cells more than the chemotherapeutic drug Doxorubicin. Furthermore, it contains robust DPPH free radicals, as well as porcine pancreatic α-amylase and lipase enzymes. Using the 1,8-cineole compound as the predominant biomolecule found in the L. nobilis essential oil, molecular docking studies were performed to confirm these observed fabulous results. The molecular docking simulations proposed that these recorded biological activities almost emanated from its high ability to form strong and effective hydrophobic interactions, this led to the getting of optimal fitting and interaction patterns within the binding sites of the applied crystallographic protein targets. Conclusion: The results of these experiments showed that the fresh L. nobilis leaves essential oil has outstanding pharmacological capabilities, making this oil a potential source of natural medications. [ABSTRACT FROM AUTHOR]

Musks, the foundation of many perfumes, as well as other ingredients of perfumes, were critical objects of study for establishing theoretical concepts about large ring chemical compounds and polymerization in the 1920s and 1930s. Because fragrance chemistry has been underdeveloped in the historiography, doubtless partly because it has become associated with the feminine, this has been ignored in the historiography. This essay highlights the strategic importance of perfume research, looking in particular at the work of Leopold Ružičkač, 1939 Nobel laureate in chemistry who had close ties to the fragrance industry, and Wallace Carothers at DuPont, whose well-known work on polymerization was intimately concerned with large ring compounds, including musk, and which indeed led to DuPont producing a synthetic musk in the 1930s. [ABSTRACT FROM AUTHOR]

Background.: To inform youth about e-cigarette use prevention, it is important to understand whether using e-cigarette products from certain brands is associated with youth's differential e-cigarette use patterns and willingness to quit e-cigarettes. Methods.: Data for this study come from the 2021 U.S. National Youth Tobacco Survey (NYTS). The sample was current (past-30-day) e-cigarette users (unweighted n = 1,436). We examined the associations between users' usual e-cigarette brands (Puff, Vuse, Smoke, JUUL, and others) and e-cigarette use patterns (use frequency, use with nicotine, use with flavors) and willingness to quit, controlling for covariates. Results.: In 2021, 25.6%, 9.7%, 8.1%, and 6.5% of users reported Puff, Vuse, Smok, and JUUL as their usual brands, respectively. Having Smok as a usual brand increased the odds of frequent e-cigarette use compared with other brands. Using Puff, Vuse, and Smok increased the odds of using e-cigarettes with nicotine. Using Puff and Smok increased the odds of using e-cigarettes with any flavors and fruit flavors, and using Smok and JUUL increased the odds of using mint flavors. Finally, using Vuse reduced the odds of having a willingness to quit e-cigarettes. Conclusion.: Puff products, which are likely to be used infrequently and with fruit flavors, were the most endorsed usual brand by youth users. Vuse and Smok brand users demonstrated problematic use patterns, including high-frequency use of nicotine and reduced willingness to quit. The high prevalence of using flavors, especially banned flavors (e.g., mint for JUUL products), suggests the need for tightened restrictions on youth's access to flavored e-cigarettes. [ABSTRACT FROM AUTHOR]

In 2020, California passed a flavored tobacco sales restriction (FTSR), but the tobacco companies filed a referendum, and the ban will not be implemented unless approved by voters in November 2022. This study examined the percentage of the California population covered by a city FTSR and identified groups more likely to be covered. Mean demographics as well as tobacco use and control measures were compared for California cities with (n = 93) and without (n = 389) a FTSR, and t tests were used to examine the differences. We calculated adjusted odds ratios using logistic regression models. City FTSR policies covered 20.7% of the California population. Adjusted predictors of having a FTSR included the American Lung Association tobacco control score (odds ratio [OR] = 1.27, 95% confidence interval [CI]: [1.17, 1.38]), voting democratic (OR = 1.06, 95% CI: [1.02, 1.10]). and having a lower adult smoking prevalence (OR = 0.84, 95% CI: [0.72, 0.99]). A state-level policy would cover all populations in California. [ABSTRACT FROM AUTHOR]

The article examines a study on the potential impact of banning flavoured vapes on smoking cessation efforts.

Background: Targeted marketing of menthol cigarettes in the US influences disparities in the prevalence of menthol smoking. There has been no analysis of sub-national data documenting differences in use across demographic subgroups. This study estimated trends in the prevalence of menthol use among adults who smoke in the nine US census divisions by sex, age, and race/ethnicity from 2002 to 2020. Methods: Data from 12 waves of the US ITC Survey were used to estimate the prevalence of menthol cigarette use across census divisions and demographic subgroups using multilevel regression and post-stratification (n = 12,020). Multilevel logistic regression was used to predict the prevalence of menthol cigarette use in 72 cross-classified groups of adults who smoke defined by sex, age, race/ethnicity, and socioeconomic status; division-level effects were fit with a random intercept. Predicted prevalence was weighted by the total number of adults who smoke in each cross-classified group and aggregated to divisions within demographic subgroup. Estimates were validated against the Tobacco Use Supplement to the Current Population Survey (TUS-CPS). Results: Overall modeled prevalence of menthol cigarette use was similar to TUS-CPS estimates. Prevalence among adults who smoke increased in each division from 2002 to 2020. By 2020, prevalence was highest in the Middle (46.3%) and South Atlantic (42.7%) and lowest in the Pacific (25.9%) and Mountain (24.2%) divisions. Prevalence was higher among adults aged 18–29 (vs. 50+) and females (vs. males). Prevalence among non-Hispanic Black people exceeded 80% in the Middle Atlantic, East North Central, West North Central, and South Atlantic in all years and varied most among Hispanic people in 2020 (Pacific: 26.5%, New England: 55.1%). Conclusions: Significant geographic variation in the prevalence of menthol cigarette use among adults who smoke suggests the proposed US Food and Drug Administration (FDA) menthol cigarette ban will exert differential public health benefits and challenges across geographic and demographic subgroups. [ABSTRACT FROM AUTHOR]

Background: Research is needed to identify the determinants of motivation to quit smoking among non-Hispanic Black (NHB) adults who smoke menthol cigarettes and reside in communities covered by menthol cigarette bans. Objectives: This study examined the associations between motivation to quit smoking and a range of individual-level predictors, including measures of demographics, harm/risk perception of menthol cigarettes, and awareness of a ban on menthol cigarettes in Los Angeles County unincorporated communities. Self-identified NHB adults who currently smoke menthol cigarettes (N=50; M=47.2 years; SD=13.7; 46% female) were recruited in Los Angeles County unincorporated communities. Participants completed an interviewer-administered cross-sectional survey between January to September 2021. Results: Participants (74%) reported an annual household income of less than $25,000. Participants' mean age at cigarette initiation was 15.7 years old (SD=5.68). Most (88%) were aware of the ordinance banning menthol cigarette sales. Employing multivariable linear regression analysis, harm/risk perception of menthol cigarettes (B=14.69, p<0.01) and awareness of the local menthol ban (B=26.18, p<0.05) were found to be independently associated with motivation to quit smoking. Conclusions: Findings from this community-based sample suggest that among NHB adults who smoke menthol cigarettes, motivation to quit smoking is influenced by their perception of menthol cigarettes as harmful and awareness of local policy banning the sale of menthol cigarettes. Findings underscore the need for community-centered and culturally grounded interventions to facilitate quitting among NHB adults who smoke in order for communities covered by menthol bans to achieve health equity in reducing preventable racial inequities due to menthol cigarettes. [ABSTRACT FROM AUTHOR]

This article provides a thorough analysis of the pharmacological effects, extraction characteristics, composition, and industrial uses of lemongrass essential oil. Since ancient times, people have used lemongrass (Cymbopogon citratus) essential oil as a cure to enhance the body's immune system, treat fever and malaria, improve blood circulation, and stimulate digestion. Essential oils made from lemongrass are used in a wide variety of sectors Aromatherapy, the food and beverage business, the pharmaceutical industry, the fragrance and flavour industry, the agriculture and livestock sector, the cosmetic and soap industry and the household and domestic industry are just some of the many businesses that make extensive use of them. The process that is utilized to extract the lemongrass essential oil, in addition to the conditions in which it is manufactured, have a sizeable impact on the product's overall quality. Lemongrass essential oil can be extracted through a wide variety of processes, some of which include steam distillation, traditional solvent extraction, Soxhlet extraction, ultrasound-assisted extraction (UAE), hydro distillation (HD), microwave-assisted hydro distillation (MAHD), simultaneous distillation and extraction (SDE), solvent-free microwave extraction (SFME) and supercritical fluid extraction (SFE) with carbon dioxide. The essential oil of Citronella contains a wide variety of chemicals, including citronellyl, geraniol, elemol elemene, citral A, citral B, caryophyllene, citronellyl acetate, geranyl acetate and -caryophyllene oxide, to name just a few of them. Additionally, significant amounts of minerals such as iron, zinc, magnesium, sodium, potassium, calcium, manganese and phosphorus can be discovered in lemongrass oil. In terms of its physicochemical properties, lemongrass oil is notable for a number of characteristics, including percentage of citral, freezing point, moisture content, acid value, ester value, carbonyl value, specific gravity, optical rotation, refractive index and phenol content, to name a few. However, the exact chemical make-up of lemongrass essential oil can change depending on a variety of circumstances, such as the plant's cultivar, age, geographic origin, photoperiod, harvesting season, and photoperiod, as well as the agricultural operations and agricultural practices used to produce the oil. Lemongrass oil is therefore employed in many pharmaceutical businesses as an antidepressant, analgesic, antipyretic, antibacterial, antiseptic digestive and astringent due to the presence of diverse chemical components. [ABSTRACT FROM AUTHOR]

Nitriles have a wide range of uses as building blocks, solvents, and alternative fuels, but also as intermediates and components of flavors and fragrances. The enzymatic synthesis of nitriles by aldoxime dehydratase (Oxd) is an emerging process with significant advantages over conventional approaches. Here we focus on the immobilization of His-tagged Oxds on metal affinity resins, an approach that has not been used previously for these enzymes. The potential of the immobilized Oxd was demonstrated for the synthesis of phenylacetonitrile (PAN) and E -cinnamonitrile, compounds applicable in the fragrance industry. A comparison of Talon and Ni-NTA resins showed that Ni-NTA with its higher binding capacity was more suitable for the immobilization of Oxd. Immobilized Oxds were prepared from purified enzymes (OxdFv from Fusarium vanettenii and OxdBr1 from Bradyrhizobium sp.) or the corresponding cell-free extracts. The immobilization of cell-free extracts reduced time and cost of the catalyst production. The immobilized OxdBr1 was superior in terms of recyclability (22 cycles) in the synthesis of PAN from 15 mM E / Z -phenylacetaldoxime at pH 7.0 and 30 °C (100% conversion, 61% isolated yield after product purification). The volumetric and catalyst productivity was 10.5 g/L/h and 48.3 g/g of immobilized protein, respectively. [Display omitted] • Aldoxime dehydratases were immobilized on metal affinity resins, preferably Ni-NTA. • Immobilization of purified enzymes and cell-free extracts gave active catalysts. • Phenylacetonitrile and E -cinnamonitrile were obtained from the respective oximes. • Immobilized OxdBr1 from Bradyrhizobium was recycled over 20 times. • The catalyst productivity was 48 mg phenylacetonitrile/mg protein. [ABSTRACT FROM AUTHOR]

Nitriles (R−C N) comprise a broad group of chemicals industrially produced and used in fine chemicals, pharmaceuticals, and bulk applications, polymer chemistry, solvents, etc. Nitriles are important starting materials for producing carboxylic acids, amides, amines, and several other compounds. In addition, some volatile nitriles have been evaluated for their potential as ingredients in fragrance and flavor formulations. However, many nitrile synthesis methods have drawbacks, such as drastic reaction conditions, limited substrate scope, lack of readily available reagents, poor yields, and long reaction times. In contrast to chemical synthesis, biocatalytic approaches using enzymes can produce nitriles without harsh conditions, such as high temperatures and pressures, or toxic compounds. In this review, we summarize the nitrile-synthesizing enzymes from microorganisms, plants, and animals. Furthermore, we introduce several examples of biocatalytic synthesis of volatile nitrile compounds, particularly those using aldoxime dehydratase. • Nitrile-synthesizing enzymes isolated from various organisms were discussed • Oxds are versatile, have broad substrate spectrum, and high substrate loadings • Flavorous nitriles can be synthesized under mild conditions using Oxds • Biocatalytical production of volatile nitriles could be a viable approach. [ABSTRACT FROM AUTHOR]

This study assessed the effect of a commercial carbohydrate menthol drink on cycling time trial (TT) performance in hot and humid conditions compared with a carbohydrate only drink. Ten participants (5 women; V̇O2max: 52.3 ± 8.6 mL kg−1 min−1, Peak Power Output: 286 ± 56 W) completed a 40‐min cycling preload (50% V̇O2max) followed by a 15‐min self‐paced TT in hot (∼35°C) and humid (∼54%) conditions on two occasions (double blind, crossover design). Every 10‐min, 85 mL of carbohydrate (CHO; SIS GO Energy, 60 g h−1) or carbohydrate and menthol (CHO + MEN; SIS Turbo+ 60 g h−1, 0.01% menthol) was swilled (∼10‐s) and ingested. Rectal temperature (Trec) and heart rate (HR) were recorded throughout. Thermal sensation (TS), thermal comfort (TC) and rating of perceived exertion (RPE) were recorded every 5‐min. Taste and aftertaste were rated from very pleasant (+5) to very unpleasant (−5). TT performance (total work; kJ) was similar between CHO (153 kJ [95% CI: 129–177 kJ]) and CHO + MEN (151 kJ [128–178 kJ]). During preload exercise, Trec increased by ∼0.9°C and was similar at the end of the TT (∼38.20°C). Mean preload HR was ∼140 b min−1 in each condition and reached ∼177 b min−1 at the end of the TT. TC was rated as 'much too warm' and TS rated as 'very hot' in both conditions. Both conditions were 'extremely hard' (end point RPE ∼19). All participants preferred the taste and aftertaste of the CHO drink. The commercial carbohydrate menthol drink offered no additional ergogenic benefit compared to a carbohydrate only drink during cycling exercise performed in hot and humid conditions. Highlights: The addition of menthol to a carbohydrate drink had no effect on 15‐min time trial performance.The addition of menthol to a carbohydrate drink had no effect on thermal perceptual measures or physiological measures.Taste and aftertaste perceptions were favourable towards the carbohydrate drink compared to the carbohydrate‐menthol drink. [ABSTRACT FROM AUTHOR]

INTRODUCTION The majority of decisions on electronic nicotine delivery system (ENDS) premarket tobacco product applications (PMTAs) were made from October 2020 to February 2023; 99% (>25 million) had determinations by March 2023 and just twenty-three received marketing granted orders. We examined the unique devices and liquids used among US adults frequently using ENDS before, during, and after a majority of PMTA decisions were made. METHODS Data are from waves 1-5 (W1: May-Oct 2020, n=1179; W5: Feb-Apr 2023, n=1290) of a longitudinal survey of US adults (≥21 years) using ENDS ≥5 days/week. User-submitted photos of participants' most used devices and liquids were coded. Descriptive analyses and Wilcoxon signed-rank tests were used to understand the number and types of unique devices and liquids used in W1-W5, and the top brands in each wave. RESULTS From W1-W5, the number of unique ENDS device models and liquid products used by participants increased from 279 to 357 (p<0.001) and 546 to 695 (p<0.001), respectively. More unique devices in W5 versus W1 were disposable (W1: 16.5%; W5: 36.1%); fewer were disposable pod (W1: 6.5%; W5: 3.1%) or tank (W1: 53.8%; W5: 30.8%) devices. Liquids were primarily sweetflavored (W1: 81.1%; W5: 82.0%). The median liquid nicotine concentration increased from 12 to 50 mg/mL. In W5, few participants used FDA-approved devices (n=17; 1.3%) or liquids (n=6; 0.5%), and Elf Bar was the most commonly used device and liquid brand. Results for all waves are reported. CONCLUSIONS Despite PMTA decisions, an increase in the number of unique device models and liquid products used among adults who frequently use ENDS was observed from 2020 to 2023. Few participants in 2023 were using FDA-approved devices or liquids. Further research and monitoring are needed to inform how FDA prioritizes enforcement actions and what types of enforcement actions are effective. [ABSTRACT FROM AUTHOR]

There exists significant heterogeneity in the 'freshness' of consumer marine- and plant-derived omega-3 (Ω3) supplements. Fears of rancidity, or the oxidation of consumer Ω3 supplements, has been debated in the literature with several prior authors reporting contradictory findings. We report the peroxide value (PV), para-anisidine value (p-AV) and total oxidation values (TOTOX) associated with 72 consumer Ω3 supplements sold in the United States sampled from 2014–2020. The effect of flavoring on the oxidation of the supplements was examined in an adjusted fixed effects model controlling for type of delivery system (enteric, liquid, animal- and vegetable-derived gelatin softgel, spray), source (algae, calamari, fish, krill, mussels), and certifications assigned by third-party organizations (e.g. USP). Overall, our results revealed that 68% (23/34) of flavored and 13% (5/38) unflavored consumer Ω3 supplements exceeded the TOTOX upper limit set by the Global Organization for EPA and DHA (GOED) voluntary monograph standard of ≤ 26, with 65% (22/34) flavored supplements and 32% (12/38) unflavored supplements failing the PV upper limit of ≤ 5 and 62% (21/34) flavored supplements exceeding the p-AV upper limit of ≤ 20. To our knowledge, no prior authors have modeled the impact of flavoring on oxidative status in 72 marine- and plant-derived Ω3 products sold in the U.S. We present our findings in this context and discuss the clinical implications related to the consumption of oxidized consumer fish oils and their effects on human health. [ABSTRACT FROM AUTHOR]

Salam leaves, a traditional food flavoring spice, are a widely recognized herb in Indonesia and are used in many regions. This study aimed to investigate the drying kinetics of salam leaves, comprising mathematical modeling, moisture diffusivity, and other nutritional values as qualitative parameters. The drying process was examined using a forced convective system (CSD) and open sun drying (OSD). The drying behavior was examined by observing the drying kinetics characteristics using 12 thin-layer semi-theoretical mathematical for drying of agricultural products, determining the moisture diffusivity, as well as measuring the content of chlorophyll a, b, and total dissolved solids as nutritional quality indicators of the drying products. According to the obtained results from the non-linear regression analysis, the Midilli model demonstrates the highest degree of appropriateness for drying salam leaves. The moisture diffusivity of CSD is greater than that of open-air solar drying. Regarding nutritional composition, the study revealed that chlorophyll a, b, and carotenoid levels in the dried leaves obtained through CSD were more significant than those obtained by OSD. As an environmentally friendly dryer, CSD can potentially be applied in herb-drying industries, especially salam leaves. [ABSTRACT FROM AUTHOR]

Hongqu rice wine was brewed with glutinous rice as raw material and Hongqu as starter. Monascus and Sac-charomyces cerevisiae were the core microorganisms in the brewing system. In this paper, using glutinous rice as the fermentation substrate, Monascus purpureus, Monascus ruber and Monascus kaoliang were combined with S. cerevisiae to study the effects of different combinations and fermentation modes (simultaneous fermentation and sequential fermentation) on the production of volatile components. A total of 89 volatile flavor compounds were identified from fermented rice wine based on headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Heat map analysis showed that the combined fermentation of Monascus and S. cerevisiae produced more aroma substances than the pure fermentation of Monascus, and the sequential fermentation produced more aroma substances than the simultaneous fermentation, especially the sequential fermentation of M. purpureus, M. ruber and S. cerevisiae. According to the principal component analysis of volatile flavor components of different Monascus and S. cerevisiae combined fermentation, M. purpureus and M. ruber and S. cerevisiae will produce more volatile flavor components under the sequential fermentation mode, and their flavor compositions were close to each other. Through the analysis of the content difference of volatile flavor components, isobutanol, 1-heptanol, (3Z)-3-nonene-1-ol, 2-tetradecanol, (Z)-5-octene-1-ol, decanal, ethyl caproate, ethyl decanoate, 9 -decenoate, ethyl phenylacetate, ethyl acetate, 1,2 -dimethoxy -4 -vinyl benzene, acridine were the characteristic volatile flavor substances in the combined fermentation products of Monascus and S. cerevisiae. The results of this study could provide a theoretical basis for the improvement of flavor quality and quality control in the industrial production of Hongqu rice wine. [ABSTRACT FROM AUTHOR]

Novel synthetic strategies for the production of high-value chemicals based on the 12 principles of green chemistry are highly desired. Herein, we present a proof of concept for two novel chemo-enzymatic one-pot cascades allowing for the production of valuable fragrance and flavor aldehydes. We utilized renewable phenylpropenes, such as eugenol from cloves or estragole from estragon, as starting materials. For the first strategy, Pd-catalyzed isomerization of the allylic double bond and subsequent enzyme-mediated (aromatic dioxygenase, ADO) alkene cleavage were performed to obtain the desired aldehydes. In the second route, the double bond was oxidized to the corresponding ketone via a copper-free Wacker oxidation protocol followed by enzymatic Baeyer–Villiger oxidation (phenylacetone monooxygenase from Thermobifida fusca), esterase-mediated (esterase from Pseudomonas fluorescens, PfeI) hydrolysis and subsequent oxidation of the primary alcohol (alcohol dehydrogenase from Pseudomonas putida, AlkJ) to the respective aldehyde products. Eight different phenylpropene derivatives were subjected to these reaction sequences, allowing for the synthesis of seven aldehydes in up to 55% yield after 4 reaction steps (86% for each step). [ABSTRACT FROM AUTHOR]

BACKGROUND: In the present study, the ageing process of Sherry vinegar in used (seasoned) or new casks made of chestnut, American oak, Spanish oak or French oak wood has been investigated, considering that no research has investigated whether this seasoning has a definite influence on the final composition of the aged beverage. The polyphenolic and volatile contents of the aged vinegars were determined and their sensory properties were evaluated. Different statistical tools were applied to the data collected. RESULTS: With respect to polyphenolic contents, ageing time was the most influential factor, followed by the seasoned‐cask factor. The type of wood was only significant for gallic acid, p‐hydroxybenzoic acid, methylfurfural, ethyl gallate, ferulic acid, coniferyl aldehyde and sinapaldehyde. Principal component analysis according to polyphenols did not allow the samples to be differentiated, whereas cluster analysis revealed a slight grouping trend according to ageing time and seasoning of the wood. In relation to volatile compounds, variance analysis revealed that, again, ageing time and cask‐seasoning were the most significant factors, with the samples clustering according to these two parameters. Following the sensory study, a clear difference between seasoned and new cask vinegars could be established as a result of the high scores in olfactory quality obtained for those vinegars aged in new casks. This was probably because of an excess of the descriptor 'ethyl acetate' exhibited by seasoned‐cask Sherry vinegars. CONCLUSION: The previous seasoning of the casks together with the ageing time conditioned the composition of the vinegars aged in casks of different botanical origin, which translated into differences at a sensory level. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]