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Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed. [ABSTRACT FROM AUTHOR]

Background and aims Method Results Conclusions As of 2023, Elfbar remains the most popular brand of disposable e‐cigarette available in the United States (US) and United Kingdom (UK), with similar flavor options in both countries. At the time of this study, 5% nicotine Elfbar BC5000 was the only version available in the US, whereas 2% Elfbar 600 was the most popular in the UK. This study measured differences in nicotine content and form, aerosol emissions and flavoring chemicals in the US and UK Elfbar products.A convenience sample of eight Elfbar devices sold in the US and UK, consisting of two Elfbar models with four identical flavor options (Peach Ice, Strawberry Banana, Strawberry Ice and Strawberry Kiwi) purchased between December 2022 and February 2023, were laboratory tested. We measured nicotine concentration, form and total content. We also determined aerosol emissions and estimated the nicotine dose delivery per puff. We identified solvents and flavoring chemicals in these products.Elfbar products within the same country had similar nicotine content, concentration, form and solvents, but they differed in flavoring chemicals. US Elfbar contained, on average, higher volume (mean ± standard deviation = 6.5 ± 0.5 versus 1.8 ± 0.3 ml) of nicotine solution with a higher concentration (41.8 ± 2.3 versus 19.7 ± 1.2 mg/ml) than the UK Elfbar. An estimated dose of nicotine delivered per puff was four times higher from US Elfbar than UK Elfbar. There were differences in the type and amount of flavoring chemicals used in US and UK Elfbars, including a higher concentration of a synthetic coolant WS‐23 in US Elfbar than in UK Elfbar (17.8 ± 1.5 versus 12.9 ± 5.4 mg/ml).Because the amount of nicotine found in the US Elfbar e‐cigarettes is equivalent to that found in eight UK Elfbar e‐cigarettes, people who use Elfbar sold in the US have access to much more nicotine from a single device than those who use Elfbar sold in the United Kingdom. [ABSTRACT FROM AUTHOR]

Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 80. The methods of scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy made it possible to study the morphology and structure of the flavoring beads. After the extraction, the flavor retention and structure were described using the method of gas chromatography with mass spectrometry (GC-MS). The microcapsules demonstrated a retention rate of 99.07–99.73% while the encapsulation efficiency remained as high as 96.40–97.07%. The microcapsules had a mononuclear structure and ranged from spherical to elongated ellipsoids; they were sealed without agglomeration. The particle size was below 1000 µm. The GC-MS chromatograms detected neither structural changes nor any new compounds. The FTIR spectra were similar to the control but demonstrated slight shifts, which suggested fundamental structural changes caused by the coacervation. We also fortified sponge cake and jelly with flavoring beads. The sensory analysis of the sponge cake samples revealed no significant differences compared to the control. All the fortified jelly samples had higher scores for smell, taste, texture, and overall preference than the control. The coacervation method proved to be an excellent solution for the problem of heat-sensitive flavorings that often lose quality or sensory attributes in food products that undergo extensive thermal treatment.

Carvedilol (CARV) is a blocker of α- and β- adrenergic receptors, used as an "off-label" treatment for cardiovascular diseases in pediatrics. Currently, there is no marketed pediatric-appropriate CARV liquid formulation, so its development is necessary. Palatability (appreciation of smell, taste, and aftertaste) is a key aspect to be considered during the development of pediatric formulations since only formulations with good palatability also have adequate acceptability in this population. Consequently, the aim of this research was to assess the palatability and acceptability of different CARV formulations using an in vivo taste assessment (ID Number PR103/22) in order to select the highest palatability-rated CARV formulation. The preparation of CARV formulations was based on a reference 1 mg/mL CARV solution, which contains malic acid as a solubilizing agent. Subsequently, sucralose and flavoring agents were added and mixed until complete dissolution to the corresponding formulations. Adult volunteers participated in this study and evaluated the taste and odor of various CARV formulations through a questionnaire and a sensory test. The mean palatability score, measured on a 10-point scale, increased from 1.60 for the unflavored control to 7.65 for the highest-rated flavored formulation. Moreover, the bitterness of the optimized CARV formulation was reduced from 66.67% to 17.86%, and the taste pleasantness was increased from 25/100 to 73/100. This optimized CARV formulation contains a sweetening agent, sucralose, in addition to two flavoring agents at appropriate concentrations for pediatrics. Furthermore, the physicochemical and microbiological stability of the optimized CARV formulation were evaluated for 6 months at 25, 30, and 40 °C, in addition to in-use stability for 15 days at 25 °C, whose results were confirmed. Thus, we successfully developed a palatable CARV liquid solution that contains excipients appropriate for pediatrics and is stable under the studied conditions. [ABSTRACT FROM AUTHOR]

One of the main problems in medical practice is the lack of patient adherence to treatment, which is often attributed to the bitterness or sourness of medicines causing discomfort and an aversion during administration, especially in children. Therefore, masking an unpleasant taste is one of the goals of pharmaceutical development. Currently, there are various approaches to improving the taste of oral dosage forms containing bitter or excessively sour pharmaceutical substances. This review covers some of these approaches and their advantages and disadvantages and provides relevant examples of the possible use of each of them. [ABSTRACT FROM AUTHOR]

Creating a meat entree that provides a pleasant gastronomic experience is a combination of art, science, and technology. Spices and flavorings are used to achieve that experience, each contributing to the overall taste that is often unique to the region of its origin. Flavorings have the ability to be tailor made and offer the unique ability to provide a taste that cannot be easily developed through preparation processes.

This paper aimed at evaluating physico-chemical quality, sensory description, and drivers of liking of biscuits made with reduced sugar content and added natural aromas: vanilla (V), cinnamon (CA), and ripe lemon (L) to a standard formulation (S). Liking assessment as well as a descriptive sensory analyses by means of Check-All-That-Apply (CATA) questionnaire were performed on biscuit samples. There was no statistically significant difference among treatments for initial and final height, spread ratio, fracturing, and hardness. The formulations L and CA showed statistically significant difference (p < 0.05) concerning initial and final weight. The formulation L presented the highest averages for apparent and specific volume when compared to S. There was a statistically significant difference (p ≤ 0.05) for the lightness "L" (69.1) being significantly lighter than CA (65.1). Chemical analysis demonstrated statistically significant difference in ashes and protein for S, but not for moisture, lipids, carbohydrates, and calories. All biscuits were accepted by the consumers. In particular, S was the preferred one (76.5) and was comparable to L (71.6). Biscuits with cinnamon (CA) and vanilla (V) aromas obtained comparable liking scores (58.2 and 53.8, respectively). Check-All-That-Apply results showed that sweet taste was crucial in influencing consumers' acceptance. The most promising biscuit was lemon flavored one (L), which was described by sensory attributes similar to S and the ideal biscuits. [ABSTRACT FROM AUTHOR]

Verbenaceae are a distinctive element from the Americas, and even when there are numerous useful species in the family until now they have not been listed. In line with this, we present the first checklist of Verbenaceae employed for food purposes in the continent. Seventy two bibliographical sources mentioning at least one edible Verbenaceae were selected from more than 500 references analyzed; as a result, 46 edible species have been registered. The family stands in the Americas regarding the use of aromatic plants. In fact, ca. 40% of the edible species are employed because of their aromatic traits, followed by edible fruits (ca. 33%). This collaborative effort represents a baseline for future research on this valuable lineage of flowering plants. [ABSTRACT FROM AUTHOR]

E-cigarettes are battery-operated devices that heat a liquid mixture to make an aerosol that is inhaled, or vaped, by the user. Vape shops are retail environments designed to fulfill customer demand for diverse e-liquid flavors and hardware options, which create unique worker exposure concerns. To characterize exposures to vape shop workers, especially to flavoring chemicals associated with known respiratory toxicity, this study recruited vape shops from the San Francisco Bay Area. In six shops, we measured air concentrations for volatile organic compounds, formaldehyde, flavoring chemicals, and nicotine in personal and/or area samples; analyzed components of e-liquids vaped during field visits; and assessed metals on surface wipe samples. Interviews and observations were conducted over the course of a workday in the same six shops and interviews were performed in an additional six where sampling was not conducted. Detections of the alpha-diketone butter flavoring chemicals diacetyl and/or 2,3-pentanedione were common: in the headspace of purchased e-liquids (18 of 26 samples), in personal air samples (5 of 16), and in area air samples (2 of 6 shops). Two exceedances of recommended exposure limits for 2,3-pentanedione (a short-term exposure limit and an 8-hr time-weighted average) were measured in personal air samples. Other compounds detected in the area and personal air samples included substitutes for diacetyl and 2,3-pentanedione (acetoin and 2,3-hexanedione) and compounds that may be contaminants or impurities. Furthermore, a large variety (82) of other flavoring chemicals were detected in area air samples. None of the 12 shops interviewed had a health and safety program. Six shops reported no use of any personal protective equipment (PPE) (e.g., gloves, chemical resistant aprons, eye protection) and the others stated occasional use; however, no PPE use was observed during any field investigation day. Recommendations were provided to shops that included making improvements to ventilation, hygiene, use of personal protective equipment, and, if possible, avoidance of products containing the alpha-diketone flavoring chemicals. Future research is needed to evaluate the long-term health risks among workers in the vape shop retail industry and for e-cigarette use generally. Specific areas include further characterizing e-liquid constituents and emissions, evaluating ingredient health risks, evaluating the contributions of different routes of exposure (dermal, inhalation, and ingestion), and determining effective exposure mitigation measures. [ABSTRACT FROM AUTHOR]

Social Impact Statement Plants are rich sources of drugs and other high‐value chemicals that are used by humans. Many of the plant species that produce important molecules grow in remote locations and have extensive histories of indigenous use. Global concerns about sustainable supply have in some cases led to the development of alternative methods for production using biotechnological approaches. Consideration of responsible stewardship and use of the world's plants and associated traditional knowledge for the greater human good are at the heart of the Convention on Biological Diversity and the recently implemented Nagoya Protocol. The development of fora that enable open discussion and exploration of issues relating to these aspects will be critical in endeavors to protect and preserve both the environment and present and future generations. Summary Here, we investigate the application of cross‐disciplinary approaches to explore societal perceptions of plants and their uses, focusing on high‐value chemicals. The Global Garden project engages the public, researchers, and regulators in day‐long workshops that combine science, poetry, and visual arts practice to foster participants’ skill in imagining and re‐imagining relationships between high‐value plant products, biotechnology, and social and ethical aspects of these. The project represents an intervention into discussions of science communications and public engagement, addressing the uses and benefits of arts‐based approaches to foster imaginative engagement with plant science. The workshop reported here began with real plant case studies and a discussion of the aims of scientists using them. Participants were invited to respond to the issues of relationships among plants, chemicals, and people raised by the case studies through poetry and visual artwork. The poems and artwork that were produced show variation in the participants’ imaginings of plant science. They present distinctive visions of research and innovation and of the associated ethical and social implications. This type of forum, based on creative immersion, opens up opportunities for engaging with and exploring complex relations between plant biotechnology, society, and ethics. This article offers a reflection on the uses, challenges, and implications of arts‐based approaches to research communications and public engagement that disrupts traditional knowledge transfer structures. In doing so, we frame the project within science communication pedagogies and consider public engagement a form of pedagogy.

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Numerous flavoring chemicals are added to e-cigarette liquids to create various flavors. Flavorings provide sensory experience to users and increase product appeal; however, concerns have been raised about their potential inhalation toxicity. Estimating potential health risk of inhaling these chemicals has been challenging since little is known about their actual concentrations in e-cigarette products. To date, a limited number of analytical methods exist to measure the concentrations of flavoring chemicals in e-cigarette products. We have developed an analytical method that accurately and precisely measures the concentrations of 20 flavoring chemicals of potential inhalation risk concerns: 2,3,5-trimethylpyrazine, acetoin, benzaldehyde, benzyl alcohol, butanoic acid, dl-limonene, ethyl maltol, ethyl salicylate, ethyl vanillin, eucalyptol, eugenol, furaneol, isovanillin, l-menthol, maltol, methyl salicylate, pulegone, trans-cinnamaldehyde, triacetin, and vanillin. Calibration and QC solutions were prepared in 50:50 propylene glycol (PG):vegetable glycerin (VG) and 5% H2O and flavoring concentrations ranging from 0.02 to 10.00 mg/ml. Samples of commercial e-cigarette liquids, calibration and QC solutions were combined with 30 µL of an internal standard mix (benzene-d6, pyridine-d5, chlorobenzene-d5, naphthalene-d8 and acenaphthene-d10; 1 mg/ml each) and were diluted 100-fold into methanol. Analysis was performed on an Agilent 7890B/7250 GC/Q-TOF using a DB-624UI column (30 m x 0.25 mmID x 1.4 μm film thickness), with a total runtime of 13.5 min. Calibration curves were fit using a weighted quadratic model and correlations of determination (r2) values exceeded 0.990 for all chemicals. Bias and precision tests yielded values less than 20% and lower limits of quantitation (LLOQ) ranged from 0.02 to 0.63 mg/ml. Over 200 commercially available products, purchased or collected from adult e-cigarette users and spanning a range of flavor categories, were evaluated with this method. Concentrations of pulegone, a suspected carcinogen, varied from below limit of quantitation (BLOQ) to 0.32 mg/ml, while acetoin and vanillin, known precursors to more cytotoxic byproducts, ranged from BLOQ to 1.52 mg/ml and from BLOQ to 16.22 mg/ml, respectively. This method features a wide dynamic working range and allows for a rapid routine analysis of flavoring additives in commercial e-cigarette liquids.

Introduction: Although electronic cigarettes (e-cigarettes) were originally developed to deliver aerosolized nicotine to lungs, recent data have shown that consumers also use them for inhalation of other drugs, including cannabidiol (CBD). The aim of this study was to test the acute inhalation toxicity of flavored CBD-containing aerosols emitted from e-cigarettes.Methods: Bronchial epithelial cells (H292) cells were exposed to aerosol generated from e-cigarettes refilled either with (1) propylene glycol solvent only (PG, control), (2) commercially purchased unflavored solution with CBD, or (3) commercially purchased solutions with and without CBD and with different flavors. The in vitro toxicological effects were assessed using the following methods: (1) trypan blue exclusion assay (cell viability), (2) neutral red uptake assay (metabolic activity), and (3) ELISA (concentrations of inflammatory mediators).Results: Most flavored products with or without CBD were cytotoxic as compared to the air control. Overall, aerosols with CBD were more cytotoxic than aerosols without CBD irrelevant of the flavoring used in the product. Although, unflavored aerosols containing CBD in PG were significantly more cytotoxic than aerosols containing only PG, not all flavored products containing CBD were significantly more toxic than the same flavored products without CBD. Most CBD containing products significantly increase the concentration of cytokines released as compared to the same flavored products without CBD.Conclusion: Different flavors show different cytotoxic effects in CBD-containing e-cigarettes. Aerosols emitted from CBD containing e-cigarettes were more cytotoxic than those emitted from CBD-free e-cigarettes.

El objetivo de esta investigación fue evaluar el efecto de saborizantes en la esferificación inversa de un modelo de coctel. Se obtuvieron esferas con la utilización de tres disoluciones (alginato, alginato + sabor limón y alginato + sabor piña). La formulación idónea para la formación de los encapsulados fue 0,6 % m/v del hidrocoloide y 4 g de lactato de calcio en 240 mL del modelo de coctel; los saborizantes (limón y piña) pudieron ser adicionados hasta un volumen de 5 y 6 mL, respectivamente. La estabilidad determinada por sinéresis en las esferas no mostró diferencias significativas entre cada tipo, pero sí con respecto al tiempo de evaluación. La fuerza de gel en las esferas reveló como ordenamiento: alginato > alginato + sabor limón > alginato + sabor piña, respectivamente. Los expertos culinarios evaluaron la calidad global de las esferas en la categoría de buena, mientras la calificación de las características texturales fue de excelente, resaltándose la perfección de la película de alginato. The objective of this research was to evaluate the effect of flavors on the reverse spherification of a cocktail model. Spheres were obtained with the use of three solutions (alginate, alginate + lemon flavor and alginate + pineapple flavor). The ideal formulation for the formation of the encapsulations was: 0.6% m/v of the hydrocolloid and 4 g of calcium lactate in 240 mL of the cocktail model; the flavorings (lemon and pineapple) could be added up to a volume of 5 and 6 mL respectively. The stability determined by syneresis in the spheres showed no significant differences between each type, but yes regarding the evaluation time. The gel strength in the spheres revealed as ordering: alginate > alginate + lemon flavor > alginate + pineapple flavor, respectively. Culinary experts evaluated the global quality of the spheres in the good category, while the rating of the textural characteristics was excellent, highlighting the perfection of the alginate film. [ABSTRACT FROM AUTHOR]

Social Impact Statement: Plants are rich sources of drugs and other high‐value chemicals that are used by humans. Many of the plant species that produce important molecules grow in remote locations and have extensive histories of indigenous use. Global concerns about sustainable supply have in some cases led to the development of alternative methods for production using biotechnological approaches. Consideration of responsible stewardship and use of the world's plants and associated traditional knowledge for the greater human good are at the heart of the Convention on Biological Diversity and the recently implemented Nagoya Protocol. The development of fora that enable open discussion and exploration of issues relating to these aspects will be critical in endeavors to protect and preserve both the environment and present and future generations. Summary: Here, we investigate the application of cross‐disciplinary approaches to explore societal perceptions of plants and their uses, focusing on high‐value chemicals. The Global Garden project engages the public, researchers, and regulators in day‐long workshops that combine science, poetry, and visual arts practice to foster participants' skill in imagining and re‐imagining relationships between high‐value plant products, biotechnology, and social and ethical aspects of these. The project represents an intervention into discussions of science communications and public engagement, addressing the uses and benefits of arts‐based approaches to foster imaginative engagement with plant science. The workshop reported here began with real plant case studies and a discussion of the aims of scientists using them. Participants were invited to respond to the issues of relationships among plants, chemicals, and people raised by the case studies through poetry and visual artwork. The poems and artwork that were produced show variation in the participants' imaginings of plant science. They present distinctive visions of research and innovation and of the associated ethical and social implications. This type of forum, based on creative immersion, opens up opportunities for engaging with and exploring complex relations between plant biotechnology, society, and ethics. This article offers a reflection on the uses, challenges, and implications of arts‐based approaches to research communications and public engagement that disrupts traditional knowledge transfer structures. In doing so, we frame the project within science communication pedagogies and consider public engagement a form of pedagogy. [ABSTRACT FROM AUTHOR]

Introduction : Although electronic cigarettes (e-cigarettes) were originally developed to deliver aerosolized nicotine to lungs, recent data have shown that consumers also use them for inhalation of other drugs, including cannabidiol (CBD). The aim of this study was to test the acute inhalation toxicity of flavored CBD-containing aerosols emitted from e-cigarettes. Methods : Bronchial epithelial cells (H292) cells were exposed to aerosol generated from e-cigarettes refilled either with (1) propylene glycol solvent only (PG, control), (2) commercially purchased unflavored solution with CBD, or (3) commercially purchased solutions with and without CBD and with different flavors. The in vitro toxicological effects were assessed using the following methods: (1) trypan blue exclusion assay (cell viability), (2) neutral red uptake assay (metabolic activity), and (3) ELISA (concentrations of inflammatory mediators). Results : Most flavored products with or without CBD were cytotoxic as compared to the air control. Overall, aerosols with CBD were more cytotoxic than aerosols without CBD irrelevant of the flavoring used in the product. Although, unflavored aerosols containing CBD in PG were significantly more cytotoxic than aerosols containing only PG, not all flavored products containing CBD were significantly more toxic than the same flavored products without CBD. Most CBD containing products significantly increase the concentration of cytokines released as compared to the same flavored products without CBD. Conclusion : Different flavors show different cytotoxic effects in CBD-containing e-cigarettes. Aerosols emitted from CBD containing e-cigarettes were more cytotoxic than those emitted from CBD-free e-cigarettes. [ABSTRACT FROM AUTHOR]

Since 2004, the electronic cigarette (EC) is available, a device that heats nicotine and administers it as part of a vapor. We present a narrative review of the EC and its effect on health. Its use is to stop smoking, in which the evidence is low, and ends up being used at the same time as the cigarette they could not quit. In addition, those who never smoked, mainly teenagers and young people, begin consumption. Its use raises the levels of nicotine, particles, volatile organic compounds, polycyclic aromatic hydrocarbons, carbonyls and metals such as aluminum. In vitro, the EC causes inflammation, oxidative stress and is toxic to multiple cell types, including lung, endothelial and stem cells. Produces increased susceptibility to viral and bacterial infections. Compared to cigarettes, the EC produces a larger and more intense number of deleted genes. At bronchoscopy the airways are friable and erythematous, and the bronchial epithelium with a differentiated protein expression. It has been associated with cough, bronchitis symptoms and the respiratory failure by pneumonitis epidemic that has led several dozen people to death. Because of its harmful effects, the EC should only be used by medical prescription, as a measure to help quit tobacco, and its use in indoor and public environments be prohibited. As the EC components responsible for the associated deaths have not been determined, their use should be banned until these factors are known. [ABSTRACT FROM AUTHOR]

Flavorings-related lung disease is a potentially disabling and sometimes fatal lung disease of workers making or using flavorings. First identified almost 20 years ago in microwave popcorn workers exposed to butter-flavoring vapors, flavorings-related lung disease remains a concern today. In some cases, workers develop bronchiolitis obliterans, a severe form of fixed airways disease. Affected workers have been reported in microwave popcorn, flavorings, and coffee production workplaces. Volatile α-dicarbonyl compounds, particularly diacetyl (2,3-butanedione) and 2,3-pentanedione, are implicated in the etiology. Published studies on diacetyl and 2,3-pentanedione document their ability to cause airway epithelial necrosis, damage biological molecules, and perturb protein homeostasis. With chronic exposure in rats, they produce airway fibrosis resembling bronchiolitis obliterans. To add to this knowledge, we recently evaluated airway toxicity of the 3-carbon α-dicarbonyl compound, methylglyoxal. Methylglyoxal inhalation causes epithelial necrosis at even lower concentrations than diacetyl. In addition, we investigated airway toxicity of mixtures of diacetyl, acetoin, and acetic acid, common volatiles in butter flavoring. At ratios comparable to workplace scenarios, the mixtures or diacetyl alone, but not acetic acid or acetoin, cause airway epithelial necrosis. These new findings add to existing data to implicate α-dicarbonyl compounds in airway injury and flavorings-related lung disease. [ABSTRACT FROM AUTHOR]

Background: The traditional food of the Yezidis and Kurds of Armenia has some particularities and differences compared with the traditional cuisine of Armenians. Methods: Ethnobotanical data collected during fieldworks in 2013–2015 in Armenia via interviews, direct observations and sampling of used plants for identification of species. Results: Traditional dishes of Yezidis and Kurds are simple. They are mostly made from or contain as a main component lamb and milk products (sometimes beef and chicken, but never pork). The main vegetal components of their traditional food are represented by cultivated cereals, grains, and herbs of wild plants. Edible plants gathered from the wild are used primarily for nutritional purposes, for flavoring prepared meals and milk products, and for tea. Discussion: We correlate these distinctions with the transhumant pastoral lifestyle of the Yezidi and Kurdish people.

Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners. [ABSTRACT FROM AUTHOR]

Objectives: The butter flavoring additive, diacetyl (DA), can cause bronchiolitis obliterans (BO) by inhalation. A risk assessment was performed using data from a microwave popcorn manufacturing plant. Methods: Current employees’ medical history and pulmonary function tests together with air sampling over a 2.7-year period were used to analyze forced expiratory volume in 1 second (FEV1) and FEV1/forced vital capacity (FVC). The exposure responses for declining pulmonary function and for possible early onset of BO were estimated using multiple regression methods. Several exposure metrics were investigated; benchmark dose and excess lifetime risk of impairment were calculated. Results: Forty-six percent of the population had less than 6 months exposure to DA. Percent-of-predicted FEV1 declined with cumulative exposure (0.40 per ppm-yr, P < 10−7) as did percent FEV1/FVC (0.13 per ppm-yr, P = 0.0004). Lifetime respiratory impairment prevalence of one per thousand resulted from 0.005 ppm DA and one per thousand lifetime incidence of impairment was predicted for 0.002 ppm DA. Conclusion: DA exposures, often exceeding 1 ppm in the past, place workers at high risk of pulmonary impairment. [ABSTRACT FROM AUTHOR]