Research Project 2: Human thresholds for characterizing flavors and impact on behavior

研究项目 2：人类表征风味的阈值及其对行为的影响

• 批准号: 10248507
• 负责人: RICHARD J O'CONNOR
• 金额: $ 40.76万
• 依托单位: ROSWELL PARK CANCER INSTITUTE CORP
• 依托单位国家: 美国
• 财政年份: 2018
• 资助国家: 美国
• 起止时间: 2018-09-14 至 2023-08-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10248507
• 关键词: Address; Affect; Age; Area; Behavior; Behavioral Research; Biological; Characteristics; Chemicals; Cigarette; Classification; Cognitive; Detection; Dose; Electronic Nicotine Delivery Systems; Electronic cigarette; Expectancy; Flavoring; Human; Individual; Industry; Ingredients and Chemicals; Inhalation; Laboratories; Lead; Literature; Masks; Measures; Methods; Names; Pathway interactions; Perception; Play; Publishing; Research; Research Project Grants; Risk Assessment; Role; Science; Sensory; Shapes; Smell Perception; Smoking; Smoking Behavior; Taste Perception; Tobacco use; Toxic effect; Toxicology; Training; Trigeminal System; Work; authority; data streams; electronic liquid; evidence base; experience; irritation; risk perception; tobacco control; tobacco flavor; tobacco products; tool; vaping; willingness

Flavors play an important role in shaping consumer perceptions of tobacco products. Flavors are extremely common among electronic nicotine delivery system (ENDS) users and are often named as a primary reason for their use. A concern about flavorings in e-liquids is that they could serve to mask negative sensory experiences, but to properly evaluate this hypothesis, objective, reliable, and valid measures of both the sensory effects and the perception of flavor are needed. The experience of flavor among users is a combination of olfactory, gustatory, and trigeminal effects. Flavors may also influence expectancies (that is, cognitive representations of likely effects) around tobacco products and expectancies of positive sensory effects of smoking (e.g., look, feel, and taste) are predictive of smoking behavior and willingness to try. However, this integration is difficult to measure and/or quantify. The premise of this study is that flavors might be related to the phenomenon of `indirect' toxicity. That is, regardless of whether flavorings show evidence of toxicity in a biological sense, they may nonetheless increase harm by other means, such as increasing appeal, decreasing risk perceptions, or masking harshness or irritation that might lead users to discontinue use. We seek to 1) Develop expert (trained per industry best practices) and consumer (untrained) sensory panels to identify and assess characterizing flavors in e-liquids; and 2) Examine the effects of flavorings on use topography, subjective effects of vaping, and sensory experience among current ENDS users. FDA has a number of tools at its disposal with regard to flavors, ranging from product standards to extending the ban on characterizing flavors in cigarettes to other products. The decision whether to ban certain flavorants and where to set such maximal levels must be evidence-based and can be informed by both toxicological and behavioral research, such as proposed herein.

口味在塑造消费者对烟草产品的看法方面起着重要作用。口味非常 在电子尼古丁传递系统（端）用户中常见，通常被称为主要原因 为了使用。对电子液体中调味料的关注是，它们可以用来掩盖负面感觉 经验，但要适当评估这两个假设，客观，可靠和有效的衡量标准 需要感觉效应和风味的感知。用户中风味的体验是 嗅觉，味觉和三叉神经效应的组合。口味也可能影响预期（即 烟草产物和正感觉期望的认知表征） 吸烟的影响（例如，外观，感觉和味觉）可以预测吸烟行为和尝试的意愿。 但是，这种集成很难衡量和/或量化。这项研究的前提是口味可能 与“间接”毒性的现象有关。也就是说，无论调味料是否显示 从生物学意义上讲，它们可能会通过其他方式增加伤害，例如增加吸引力， 降低风险感知，或掩盖可能导致用户停止使用的苛刻或刺激。我们 寻求1）开发专家（根据行业最佳实践训练）和消费者（未经训练）感官 识别和评估电子液体中的口味的面板； 2）检查 使用地形上的调味剂，蒸发的主观效果以及当前的感觉体验 结束用户。 FDA有许多关于口味的工具，涉及产品标准 扩展对将香烟中的口味描述为其他产品的禁令。是否禁止 某些调味剂和在哪里设置这样的最大水平必须是基于证据的，并且可以通过 毒理学和行为研究，例如本文提出的。