什么是 (未经调味的)? 对调味香烟的概念化进行了广泛的审查
Stephanie Pike Moore1, Catherine Osborn1, Jessica Suratkal1
1Department of Population and Quantitative Health Sciences, Case Western Reserve University, Cleveland, OH, USA.
概括
这项研究揭示了香烟口味的不一致定义,阻碍了准确的测量和政策执行. 标准化风味概念对于评估公共卫生影响至关重要.
科学领域:
- 烟草监管科学 烟草监管科学
- 消费产品分析 消费产品分析
- 公共卫生研究 公共卫生研究
背景情况:
- 味道是影响消费者选择雪茄产品的关键属性.
- 了解味道是如何概念化的,对于烟草控制至关重要.
- 目前关于雪茄香味的概念缺乏标准化.
研究的目的:
- 为了确定香味是如何对雪茄产品进行概念化的.
- 为了阐明在味道测量方面存在共识和分歧的领域.
- 为协调烟草风味测量提供一个途径.
主要方法:
- 通过使用关键词进行系统的文献搜索:"cigarillo"",tobacco"和"flavor/flavour. "
- 雇佣了前向和后向的参考搜索,并咨询了关键专家.
- 对2022年3月1日之前出版的163份手稿进行了选,以测量与香烟有关的风味.
主要成果:
- 雪茄香味的决定是基于调味剂,感官数据,营销,预先定义的清单,或是未定义的.
- 风味的概念化不是相互排斥的,并且随着时间的推移而演变.
- 在定义和测量雪茄香味方面存在差异.
结论:
- 由于政策和行业的变化,香烟中的风味测量正在发展.
- 缺乏标准化的语言阻碍了对口味对健康的影响的全面评估.
- 整合不同的研究方法可以提高风味概念化和政策有效性.
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