Cargando…

The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis

Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for...

Descripción completa

Detalles Bibliográficos
Autores principales: Krüsemann, Erna J.Z., Cremers, Johannes W.J.M., Visser, Wouter F., Punter, Pieter H., Talhout, Reinskje
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5863554/
https://www.ncbi.nlm.nih.gov/pubmed/28034900
http://dx.doi.org/10.1093/chemse/bjw123
_version_ 1783308410986430464
author Krüsemann, Erna J.Z.
Cremers, Johannes W.J.M.
Visser, Wouter F.
Punter, Pieter H.
Talhout, Reinskje
author_facet Krüsemann, Erna J.Z.
Cremers, Johannes W.J.M.
Visser, Wouter F.
Punter, Pieter H.
Talhout, Reinskje
author_sort Krüsemann, Erna J.Z.
collection PubMed
description Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37–50)% menthol-flavored tobacco, containing 1.8 (1.6–2.1) mg menthol, 2.7 (2.3–3.1) µg menthone, and 1.0 (0.9–1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food.
format Online
Article
Text
id pubmed-5863554
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher Oxford University Press
record_format MEDLINE/PubMed
spelling pubmed-58635542018-03-29 The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis Krüsemann, Erna J.Z. Cremers, Johannes W.J.M. Visser, Wouter F. Punter, Pieter H. Talhout, Reinskje Chem Senses Original Article Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37–50)% menthol-flavored tobacco, containing 1.8 (1.6–2.1) mg menthol, 2.7 (2.3–3.1) µg menthone, and 1.0 (0.9–1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food. Oxford University Press 2017-03 2016-12-29 /pmc/articles/PMC5863554/ /pubmed/28034900 http://dx.doi.org/10.1093/chemse/bjw123 Text en © The Author 2016. Published by Oxford University Press. http://creativecommons.org/licenses/by-nc/4.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com
spellingShingle Original Article
Krüsemann, Erna J.Z.
Cremers, Johannes W.J.M.
Visser, Wouter F.
Punter, Pieter H.
Talhout, Reinskje
The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title_full The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title_fullStr The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title_full_unstemmed The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title_short The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
title_sort sensory difference threshold of menthol odor in flavored tobacco determined by combining sensory and chemical analysis
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5863554/
https://www.ncbi.nlm.nih.gov/pubmed/28034900
http://dx.doi.org/10.1093/chemse/bjw123
work_keys_str_mv AT krusemannernajz thesensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT cremersjohanneswjm thesensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT visserwouterf thesensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT punterpieterh thesensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT talhoutreinskje thesensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT krusemannernajz sensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT cremersjohanneswjm sensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT visserwouterf sensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT punterpieterh sensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis
AT talhoutreinskje sensorydifferencethresholdofmentholodorinflavoredtobaccodeterminedbycombiningsensoryandchemicalanalysis