Impact of Little Cigars and Cigarillos Packaging Features on Product Preference

Background: We conducted a discrete choice experiment (DCE) among young adult cigarette smokers in the period July–August 2018 to examine their preference for cigarillos in response to various packaging-related attributes, including flavor, flavor description, quality descriptors, pack size, and prices. Methods: A convenience sample of 566 US young adult cigarette smokers aged 18–34, among whom 296 were current little cigar and cigarillo (LCC) smokers, were recruited using Facebook ads and invited to participate in an online (Qualtrics) tobacco survey containing DCE and tobacco use questions. In the experiment, participants chose among two cigarillo products or “neither” (opt-out). Results: We analyzed preferences for LCCs using multinomial, nested, random parameter logit models. Results showed that young adult cigarette smokers preferred grape over menthol, tobacco/regular, and wine flavors; “color only” and “color and text” flavor depictions over text only; “smooth” and “sweet” quality descriptors over “satisfying”; and larger pack sizes and lower prices. Conclusions: Regulating packaging-related features will impact LCC choices among US young adult smokers. FDA regulation over these packaging-related features may impact LCC use among young adult smokers.

Influence of age and gender on taste function of healthy subjects

ObjectivesTo determine the influences of age and gender on the taste functions of healthy Taiwanese.MethodsWe evaluated taste functions of healthy Taiwanese using the whole mouth suprathreshold taste test, along with the taste quad test. In the whole-mouth test, we applied in a counterbalanced order sweet, sour, salty, and bitter solutions, each at 5 different suprathreshold concentrations to subjects, who were instructed to sip and swish in mouth twice. Each subject had to indicate the taste quality, and to rate the intensity and unpleasantness/pleasantness of each taste of the solutions. In the quad test, the 4 quadrants of the tongue surface were tested by dripping one concentration of sweet, sour, salty, or bitter solutions for 6 times. Subjects then indicated the taste quality, and rated the intensity of the solution.ResultsSubjects were divided into groups based on their gender and age: 20-39 years, 40-59 years, or ≥ 60 years. We found that in the whole mouth taste test, the total correct identification score dropped with age. But identifying sweet and salty qualities was not affected by age. No differences were found between male and female, except women scored better than men for sweet quality in the age group of 40-59 years. The total correct identification score of the taste quad test also decreased with an increased age of the taste quad test, without gender differences.ConclusionBoth age and gender affected the taste functions in healthy Taiwanese to some extent, and differences were dependent on age, tongue region, and taste quality.

Dipeptidamide mit Süßstoffcharakter

Several L-Aspartyl-D-alanin-2-methylcycloalkylamides (9a-h) were synthesized and tested for their sweet quality.

Perceived intensity and persistence of heterogeneous taste mixtures

Perceived intensity and persistence of single taste stimuli, binary and ternary heterogeneous taste mixtures in a sweet acidulated system were assessed. The effects of a sweetener, aspartame (APM) on sourness, and of citric acid (CA) buffered with different levels of its sodium salt (NaCit) on sweetness were examined. A sensory panel scored intensity and duration of single and mixed stimuli formulated with APM (0, 1, 2 or 4 mM), CA (50 mM) and NaCit (0, 10, 20 or 40 mM). The analysis of frequency of qualities assigned by subjects depicts a great similarity in the intensity as well as in the persistence attributes. All stimuli were perceptually measurable into the four taste qualities, but sour and sweet were the most frequent responses obtained when tasting solu tions. Perceived sourness dropped by adding NaCit or APM to the acid solution. Sour persistence showed roughly equivalent results. The intensity and duration of sweet quality rose with APM concentration. A drop in the pH of the solutions diminished sweet persistence but not intensity scores. These data suggested the operation of similar mechanisms for processing intensity and persistence in the present conditions.