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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
The remarkable fact exploited by the experiments illustrated next is that compounds having odors similar to each of these four sorts of material, when mixed in the appropriate proportions, have an aroma that is hard to distinguish from that of fresh strawberries. The multi-receptor profile of each compound (Polak 1973; Malnic, Hirono, Sato, and Buck 1999) may compensate to some degree for deficiencies in the profiles of one or more of the other compounds because each is similar, but not identical, to a major volatile in the headspace from strawberries (Ulrich, Hoberg, Rapp, and Kecke 1997). The fruity compound in the tested quaternary mixture is an ester but with a sharper note than the esters predominant in strawberries. Similarly, the leafy green smelling compound was a derivative of hexane (6-C) but not the compound dominant in strawberry itself. Maltol is formed when malts are roasted and it smells of caramelized sugar. Diacetyl occurs in butter at low enough levels to be characteristic of dairy fat, rather than blatantly of its animal origin.
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Published in Ken Addley, MCQs, MEQs and OSPEs in Occupational Medicine, 2023
Bronchiolitis obliterans (‘popcorn lung’): Bronchiolitis obliterans is a progressive lung condition, which produces inflammation and scarring of the smallest airways in the lungs just before the alveoli. This can occur in many conditions (most commonly as a manifestation of graft versus host disease post lung and other transplants). This bronchiolitis produces profound air flow obstruction and is progressive and irreversible often leading to lung transplantation. An outbreak in a microwave popcorn factory was found to be due to a chemical, diacetyl, found in the sweet flavouring of the popcorn. Although banned in the EU this flavouring can still be found in some of the ‘sweet’ flavours of vaping liquid manufactured in other countries or in unregulated vaping fluid manufacture.
Biochemical Methods of Studying Hepatotoxicity
Published in Robert G. Meeks, Steadman D. Harrison, Richard J. Bull, Hepatotoxicology, 2020
Prasada Rao S. Kodavanti, Harihara M. Mehendale
For the determination of formaldehyde, the procedure described here is that of Nash (1953). The Nash reaction has been widely used, since it is simple, fast, and accurate. Formaldehyde formed during incubation will be trapped as the semicarbazone and measured by colorimetric procedure, based on Hantzsch reaction (Nash, 1953; Cochin and Axelrod, 1959). The Hantzsch reaction requires a β-diketone (acetylacetone), an aldehyde (formaldehyde), and an amine (NH3 from ammonium acetate). The resulting product is 3,5-diacetyl-1,4-dihydrolutidine, which can be measured at A415.
Toxicological assessment of electronic cigarette vaping: an emerging threat to force health, readiness and resilience in the U.S. Army
Published in Drug and Chemical Toxicology, 2022
Marc A. Williams, Gunda Reddy, Michael J. Quinn, Amy Millikan Bell
It should be noted that diacetyl is present in a variety of flavors in addition to butter-flavoring (OSHA 2010), and its use is not limited to microwave popcorn facilities or food flavoring production facilities. Both 2,3-pentanedione (a structurally related replacement for diacetyl) and acetoin are also used as flavorings (e.g., caramel, butterscotch, piña colada, and strawberry) in the manufacture of many other foods. Many of these same flavors are found in e-cig flavor cartridges and are often sold under names that would appeal to children, teenagers, and young adults; such names include Cupcake, Waikiki Watermelon, Cotton Candy, Tutti Frutti, Double Apple Hookah, Oatmeal Cookie, and Alien Blood. Moreover, diacetyl substitutes such as 2,3-pentane-dione and 2,3-hexanedione, both used in flavorings, were found to be just as potentially toxic as diacetyl (Potera 2012).
Diacetyl exposure disrupts iron homeostasis in animals and cells
Published in Inhalation Toxicology, 2021
Andrew J. Ghio, Joleen M. Soukup, Lisa A. Dailey, Victor L. Roggli, Alvin L. Crumbliss, Scott M. Palmer
Diacetyl (2,3 butanedione) is a water-soluble, volatile, vicinal diketone (dicarbonyl) with a molecular formula of (CH3CO)2. It is a liquid found (1) naturally in alcoholic beverages as a byproduct of fermentation and (2) as a synthetic flavoring agent in foods and electronic cigarettes, added to impart a buttery flavor. In 2000, eight workers formerly employed in a microwave popcorn production facility in Missouri were observed to have lung disease following an occupational exposure to diacetyl (Kreiss et al. 2002). Implementation of surveillance programs for workers in flavoring manufacturing companies revealed additional cases of lung disease associated with diacetyl exposure (Hendrick 2008; Cavalcanti Zdo et al. 2012). Significant levels of diacetyl produced during pyrolysis and fermentation processes (e.g. during the manufacture of beer, wine, dairy products, and roasted coffee) were similarly associated with a pulmonary injury (Centers for Disease Control and Prevention 2013; Bailey et al. 2015). Further evidence of a lung disease was found among workers at a chemical plant that manufactured diacetyl (van Rooy et al. 2007). Attempts to provide substitutes for diacetyl (e.g. 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione) have been of questionable success as investigation demonstrated these compounds to also be hazardous (Day et al. 2011; Hubbs et al. 2012; Morgan et al. 2012). Subsequently, while lung disease following diacetyl exposure was initially called popcorn workers’ lung, flavoring-related lung disease is now favored.
Danger in the vapor? ECMO for adolescents with status asthmaticus after vaping
Published in Journal of Asthma, 2020
Lauren E. Bradford, Meghan E. Rebuli, Brian J. Ring, Ilona Jaspers, Katherine C. Clement, Ceila E. Loughlin
A major driver of ENDS popularity with adolescents may be ENDS flavorings. In one study, the amount of unique ENDS flavoring increased from 466 types in August 2012, 7764 types in January 2014 (4), to over 15,000 by 2016 (18). A significant portion of these flavorings use known airway irritants and toxicants. Flavors such as benzaldehyde, cinnamaldehyde, diacetyl, and camphor, have been identified as potential respiratory hazards by the Flavor and Extract Manufacturers Association (FEMA) of the USA (19). Diacetyl, typically used for creamy or sweet flavors, has been shown to cause bronchiolitis obliterans after occupational exposure, which is an irreversible, obstructive pulmonary disease affecting the small airways of the lungs (20). One study showed the presence of diacetyl in 110 (69%) of 159 sweet-flavored ENDS liquid products (21). This same study estimated that at daily use of 3 ml ENDS solution would expose them to doses of diacetyl far above the recommended dose by the National Institute for Occupational Safety and Health (NIOSH) and the Centers for Disease Control (CDC). These data are of particular concern as sweet flavorings in ENDS are more popular in adolescent and young adult populations (22,23). Beyond flavorings, one of the main components of ENDS solution, propylene glycol, has also been shown to be a possible irritant to airways, particularly when heated to temperatures greater than 270 °C (19). ENDS flavorings may drive some of the adverse events which lead to increased asthma exacerbation rates, making adolescents with asthma potentially more vulnerable to the effects of ENDS on the airway.