Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel

Krüsemann, Erna J Z; Lasschuijt, Marlou; Graaf, C. de; Wijk, René A. de; Punter, Pieter; Tiel, Loes van; Cremers, Johannes W. J. M.; Nobelen, Suzanne van de; Boesveldt, Sanne; Talhout, Reinskje

doi:10.1136/tobaccocontrol-2017-054152

Cited by 17 publications

(22 citation statements)

References 32 publications

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“…An initial study was contracted to IPSOS International Market Research, Switzerland, to follow the proposed methodology. All products were tested by smokers but were smelled only as in other studies (Krüsemann et al, ).…”

Section: Results and Discussion—phase 1: Pilot Sensory Testmentioning

confidence: 99%

“…The HETOC report and a subsequent journal article on the testing conducted to validate the descriptive method (Krüsemann et al, ) concluded that an expert panel of 18 assessors trained in 14 sessions could rate 13 attributes using smell tests. Performance was considered satisfactory, but they were not consistent for clove, coconut, tea, and vanilla.…”

Section: Introductionmentioning

confidence: 99%

“…One problem identified by those authors (Krüsemann et al, ) was that the descriptive method used, QDA, is viewed as a “relative” method, meaning that it is not important that panelists be able to repeat their judgments over time since the judgments of any one product are only relative to other products in the set that is tested. The HETOC report noted that QDA was appropriate for legislative purposes because it can easily be repeated.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Validation of a recommended practice for assessing “characterizing flavor” to meet requirements of the EU Tobacco Product Directive (2014/40/EU)

Chambers

Paschke

2019

Journal of Sensory Studies

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This publication describes a sensory assessment recommended to fulfill the regulatory requirement for Article 6(2) of the EU Tobacco Products Directive 2014/40/EU, related to whether specific cigarettes have "characterizing flavor," which is no longer allowed in the European Union (EU) when that "characterizing flavor" results from the use of an additive or combination of additives. It describes (a) background and protocol development, (b) a proposed protocol, (c) studies to evaluate the protocol, (d) the final recommended protocol, and (e) testing results for eight priority additives that the Scientific Committee on Health, Environmental, and Emerging Risks deemed likely to provide nontobacco characterizing flavor in tobacco products. The final protocol screens assessors for sensory acuity, trains them to understand products with/without characterizing flavor, screens out assessors unable to perform the task successfully, determines which cigarette products may have a characterizing flavor, and then what, if any, characterizing flavor is present. The methodology using smell tests as suggested by regulatory staff and other authors was able to identify the positive controls included in the test and a test product containing menthol as having "characterizing flavor." Practical Application"Characterizing flavor" in cigarettes is a sensory phenomenon. Implementation of the recommended protocol for determining "characterizing flavor" in cigarettes, whether premade or "roll your own" is needed to make an objective determination for regulatory needs. This recommended protocol is reliable as determined by various studies and can meet the needs in a reliable manner by various groups.

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Section: Results and Discussion—phase 1: Pilot Sensory Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Validation of a recommended practice for assessing “characterizing flavor” to meet requirements of the EU Tobacco Product Directive (2014/40/EU)

Chambers

Paschke

2019

Journal of Sensory Studies

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“…The sensory assessment of tobacco products has a long history with respect to product design and consumer preference evaluation [8]. The few approaches proposed in literature for the sensory assessment of tobacco products' potentially exerting characterising flavours differ in the composition of panels, design of experiments, and statistical data evaluation [19][20][21]. The definition of characterising flavours provides conceptual challenges for both sensorial and chemical analysis [22].…”

Section: Introductionmentioning

confidence: 99%

Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco

Zelinková

Wenzl

2021

Anal Bioanal Chem

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This paper describes an analytical method that supports the implementation of articles 9 and 10 of the WHO Framework Convention on Tobacco Control (FCTC) regarding the provisions on the reduction of the palatability and attractiveness of tobacco products regarding flavour ingredients. This study aimed to develop a screening method to identify cigarettes that may have a characterising flavour to support the implementation of the ban of characterising flavours of tobacco products, as laid down in the US and EU law. An analytical method combining direct thermal desorption and GC–QTOF MS was developed for acquiring the profile of volatile and semi-volatile substances in tobacco. A database of flavour additives was created comprising 133 compounds. A group of cigarettes without a declared characterising flavour was used to establish a reference profile of flavouring chemicals commonly present in tobacco products. A reference profile was modelled both by the means of principal component analysis (PCA) and based on the calculation of threshold values specified as 95th percentile of measured compounds’ relative responses. Cigarettes and roll-your-own tobacco labelled as flavoured were analysed to evaluate the discrimination power of the method. A constructed model of the reference cigarettes allowed the differentiation of the flavoured tobacco products from the reference group. The method allows drawing conclusions on the chemical profiles of flavour constituents of tobacco products at even sensorial subliminal concentration levels and is suitable for both the initial screening of products on the market for characterising flavours and for confirmatory purposes after sensory analysis. Graphical abstract

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“…Regulation of and research on e-liquid flavours can focus on consumer flavour perception (sensory science), flavouring ingredients that compose a perceived flavour (chemical analysis), and flavour descriptions that are used for marketing purposes. For example, current European and US regulations prohibit cigarettes and roll-your-own tobacco with a characterising flavour,19 20 which is monitored by a sensory panel of trained experts 21 22. Recently, more and more countries also announced regulatory actions regarding e-cigarette flavours.…”

Section: Introductionmentioning

confidence: 99%

Nearly 20 000 e-liquids and 250 unique flavour descriptions: an overview of the Dutch market based on information from manufacturers

et al. 2019

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ObjectivesFlavours increase attractiveness of electronic cigarettes and stimulate use among vulnerable groups such as non-smoking adolescents. It is important for regulators to monitor the market to gain insight in, and regulate the range of e-liquid flavours that is available to consumers. E-liquid manufacturers are required to report key product information to authorities in the European Member States in which they plan to market their products. This information was used to provide an overview of e-liquid flavour descriptions marketed in the Netherlands in 2017.MethodsTwo researchers classified 19 266 e-liquids into the 16 main categories of the e-liquid flavour wheel, based on information from four variables in the European Common Entry Gate system. Flavour descriptions were further specified in subcategories.ResultsFor 16 300 e-liquids (85%), sufficient information was available for classification. The categories containing the highest number of e-liquids were fruit (34%), tobacco (16%) and dessert (10%). For all e-liquids, excluding unflavoured ones, 245 subcategories were defined within the main categories. In addition to previously reported subcategories, various miscellaneous flavours such as sandwich, buttermilk and lavender were identified.ConclusionsIn 2017, ~20 000 e-liquids were reported to be marketed in the Netherlands, in 245 unique flavour descriptions. The variety of marketed flavour descriptions reflects flavour preference of e-cigarette users as described in literature. Our systematic classification of e-liquids by flavour description provides a tool for organising the huge variety in market supply, serves as an example for other countries to generate similar overviews and can support regulators in developing flavour regulations.

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Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel

Cited by 17 publications

References 32 publications

Validation of a recommended practice for assessing “characterizing flavor” to meet requirements of the EU Tobacco Product Directive (2014/40/EU)

Validation of a recommended practice for assessing “characterizing flavor” to meet requirements of the EU Tobacco Product Directive (2014/40/EU)

Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco

Nearly 20 000 e-liquids and 250 unique flavour descriptions: an overview of the Dutch market based on information from manufacturers

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