Introduction

The US Food and Drug Administration banned most “sweet” flavorants for use in cigarettes due to the concern that sweet flavors appeal to young, beginning smokers. However, many of the same flavors, including fruity and confection-associated aromas (e.g., vanilla), are still used in e-cigarettes. Sweet flavors may have a number of effects, including enhancement of the taste of other ingredients. The current work focused on the impact of model flavorants on the taste of a mixture of propylene glycol and vegetable glycerine, solvents used in most e-cigarettes and related products.

Methods

A device delivered mixtures of propylene glycol and vegetable glycerine into the mouth in parallel with puffs of clean air (control) or odorized air. Aromas included two “fruity” esters (“pineapple” and “banana”), two confection-associated aromas (“vanilla” and “caramel/malty”), menthol (not a “sweet” aroma, but commonly used in e-cigarettes), and a “burnt” aroma not expected to enhance flavor. Twenty young adults, aged 18–25, rated the sweetness, bitterness, and pleasantness of all stimuli (within-subjects design).

Results

Both fruity aromas significantly enhanced sweetness, both confection-associated aromas significantly enhanced pleasantness, and the caramel/malty aroma significantly reduced bitterness. Menthol and the “burnt” aroma had no measurable effects on the taste of solvent mixtures.

Conclusion

Some flavorants modulated the taste of solvents commonly used in e-cigarettes in ways consistent with an enhanced sensory profile.

Implications

If similar effects occur in actual products, improved flavor profiles could facilitate continued use, particularly in non-smokers experimenting with e-cigarettes and related products.

中文翻译：

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中试实验：添加香料对甘油和丙二醇混合物的味道和愉悦度的影响。

介绍

美国食品和药物管理局禁止在卷烟中使用大多数“甜味”调味剂，因为担心甜味会吸引刚开始吸烟的年轻吸烟者。然而，许多相同的口味，包括果味和与糖果相关的香味（例如，香草），仍然用于电子烟。甜味剂可能具有多种作用，包括增强其他成分的味道。目前的工作重点是模型香料对丙二醇和植物甘油混合物味道的影响，这是大多数电子烟和相关产品中使用的溶剂。

方法

一种装置将丙二醇和植物甘油的混合物送入口腔，同时喷出清洁空气（对照）或加臭空气。香气包括两种“果味”酯（“菠萝”和“香蕉”）、两种与糖果相关的香气（“香草”和“焦糖/麦芽味”）、薄荷醇（不是“甜味”香气，但常用于电子烟)，以及不会增强风味的“烧焦”香气。20 名 18-25 岁的年轻人对所有刺激物的甜味、苦味和愉悦度进行评分（受试者内设计）。

结果

两种水果香气都显着增强了甜味，两种与糖果相关的香气都显着增强了愉悦感，焦糖/麦芽香气显着降低了苦味。薄荷醇和“烧焦”香气对溶剂混合物的味道没有可测量的影响。

结论

一些调味剂以与增强的感官特征一致的方式调节电子烟中常用的溶剂的味道。

影响

如果在实际产品中出现类似的效果，改进的风味特征可以促进继续使用，特别是在尝试使用电子烟和相关产品的非吸烟者中。