Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 538323
Title Sensory analysis of characterising flavours : Evaluating tobacco product odours using an expert panel
Author(s) Krüsemann, Erna J.Z.; Lasschuijt, Marlou P.; Graaf, C. de; Wijk, René A. de; Punter, Pieter H.; Tiel, Loes van; Cremers, Johannes W.J.M.; Nobelen, Suzanne van de; Boesveldt, Sanne; Talhout, Reinskje
Source Tobacco Control (2018). - ISSN 0964-4563
DOI https://doi.org/10.1136/tobaccocontrol-2017-054152
Department(s) Human Nutrition (HNE)
Chair Sensory Science and Eating Behaviour
VLAG
FBR Consumer Science & Health
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) advertising and promotion - prevention - public policy
Abstract

Objectives: Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco [⋯]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. Methods: An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. Results: The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. Conclusions: An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour.

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