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Related Concept Videos

Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Stimulants01:29

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Stimulants are substances that enhance neural activity and elevate dopamine levels in the brain, leading to their highly addictive nature. These drugs include cocaine, amphetamines, MDMA, caffeine, and nicotine, each with distinct mechanisms of action and varied health implications.
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The Tongue and Taste Buds00:49

The Tongue and Taste Buds

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Distillation: Vapor–Liquid Equilibria01:01

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Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
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Generation of Electronic Cigarette Aerosol by a Third-Generation Machine-Vaping Device: Application to Toxicological Studies
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Characterizing different-flavored e-cigarette solutions from user-reported sensory attributes and appeal.

Marissa K Anderson1, Lauren Whitted1, Tyler B Mason1

  • 1Department of Population and Public Health Sciences.

Experimental and Clinical Psychopharmacology
|April 25, 2022
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Summary

This study found that user-reported sensory experiences, like sweetness and smoothness, align with e-cigarette flavor descriptors. These subjective ratings are more useful than chemical analysis for characterizing flavored e-cigarettes.

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Area of Science:

  • Consumer product science
  • Tobacco regulatory science
  • Sensory science

Background:

  • Characterizing diverse flavored e-cigarettes is challenging for scientists and regulators.
  • Existing methods may not adequately capture user experience or differentiate between flavors.

Purpose of the Study:

  • To characterize user-perceived sensory attributes of 10 common e-cigarette flavors.
  • To assess the relationship between marketed flavor descriptors and sensory experiences.
  • To evaluate the utility of sensory ratings versus chemical analysis for flavor characterization.

Main Methods:

  • A laboratory experiment involving 119 current nicotine/tobacco product users.
  • Participants self-administered a single puff of 10 custom e-liquid flavors (fruit, dessert, mint, cooling, tobacco).
  • User-reported appeal and five sensory attributes (sweetness, bitterness, smoothness, harshness, coolness) were rated on 0-100 scales.

Main Results:

  • Sensory attributes generally corresponded with marketed flavor descriptors.
  • Vanilla rated highest in sweetness, full-flavored tobacco in bitterness, subtle tobacco in harshness, and peppermint in smoothness and coolness.
  • Higher appeal was associated with sweeter, smoother, cooler, and less bitter/harsh flavors.

Conclusions:

  • Subjective sensory ratings effectively characterize flavored e-cigarettes, aligning with marketing descriptors.
  • Sensory characterization offers a practical alternative or complement to complex chemical constituent analysis.
  • This approach can inform future research and regulatory strategies for e-cigarette products.