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This book addresses the many issues surrounding electronic cigarettes in an unprecedented level of scientific detail. It discusses how analytical methods can address these issues and support the manufacturing, labeling, distribution, testing, regulation, and monitoring for consistency of products with known chemical content and demonstrated performance characteristics.

Electronic cigarettes. --- E-cigarettes --- Electronic nicotine delivery systems --- Cigarettes --- Smoking --- Electronic cigarettes --- Health aspects.

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This open access book bridges the divide between political science and public health, whilst simultaneously embracing the complexities and differences of both. Although public health is inherently political, the tools and insights of political science are often ignored in public health scholarship. Bringing together academics and researchers working at the intersection of both, the book demonstrates how integrating these fields can help reconcile the roles of politics and scientific evidence in policymaking. It also highlights the key conceptual, methodological and substantive implications for bridging this divide, and charts a path forward for a movement towards political science with public health. It will be of interest to academics, researchers and students interested in public health, political science, public policy, and the role of scientific evidence in policymaking.

Public administration --- Health systems & services --- public health --- evidence informed public policy --- public policy --- global public health --- political science --- evidence production --- policy appetites --- e-cigarettes --- pandemic responses --- evidence circulation --- 'Health in All' policies --- public health inequalities

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Tobacco Products --- Tobacco Industry --- Public Health --- Electronic Nicotine Delivery Systems --- Tobacco Use Disorder --- Produits du tabac --- Industrie du tabac --- Santé publique --- Tabagisme --- Dispositifs électroniques d'administration de nicotine --- ENDS --- Electronic nicotine delivery system --- Systèmes électroniques d'administration de nicotine --- Electronic Cigarettes --- Cigarette, Electronic --- Cigarettes, Electronic --- Electronic Cigarette --- E-Cigarettes --- E Cigarettes --- E-Cigarette --- E-Cigs --- E Cigs --- E-Cig --- Cigarettes électroniques --- Industry, Tobacco --- Industries, Tobacco --- Tobacco Industries --- Tobacco-Use Disorder --- Nicotine Addiction --- Nicotine Dependence --- Nicotine Use Disorder --- Tobacco Dependence --- Addiction, Nicotine --- Dependence, Nicotine --- Dependence, Tobacco --- Disorder, Nicotine Use --- Disorder, Tobacco Use --- Disorder, Tobacco-Use --- Nicotine Addictions --- Nicotine Use Disorders --- Tobacco Use Disorders --- Smoking --- Tobacco --- Electronic Nicotine Delivery System --- E Cig --- E Cigarette --- Community Health --- Environment, Preventive Medicine & Public Health --- Environment, Preventive Medicine and Public Health --- Health, Community --- Health, Public --- Preventive Medicine --- Education, Public Health Professional --- Bidis --- Bidis Tobacco --- Cigarillos --- Kreteks --- Kreteks Tobacco --- Pipe Tobacco --- Tobacco, Bidi --- Cigarettes --- Cigars --- Bidi --- Bidi Tobacco --- Bidi Tobaccos --- Bidis Tobaccos --- Cigar --- Cigarette --- Cigarillo --- Kretek --- Kreteks Tobaccos --- Pipe Tobaccos --- Product, Tobacco --- Products, Tobacco --- Tobacco Product --- Tobacco, Bidis --- Tobacco, Kreteks --- Tobacco, Pipe --- Tobaccos, Bidi --- Tobaccos, Bidis --- Tobaccos, Kreteks --- Tobaccos, Pipe --- Tabac --- Industrie et commerce

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Research & information: general --- Biology, life sciences --- Food & society --- acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren's syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren's syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome