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Objectives Relatively little is known about the erosive potential of vape products, an important consideration for dental health. This study analysed flavoured vapes with potentially low pH, including fruit and drink flavours.Methods pH of forty-five purposefully selected vapes were measured undiluted in triplicate. Serial dilution was conducted on the most erosive product to investigate if/when the erosive potential pH of 5.5 was reached. One of the most erosive samples was tested, undiluted and diluted, after 4 months of opening. Content analysis of the vape labels determined ingredients, place of manufacture, product usage instructions and health warnings.Results 84% of undiluted vape samples had a pH below 5.5. Erosive potential was not predicted by the flavour, with orange and cola samples higher than anticipated (pH 3.56-6.23 and 5.04-5.63 respectively). Products that were predicted to be non-acidic such as vanilla showed considerable variation ranging from pH 4.69-5.63. Freshly opened or stored samples did not reach a non-erosive potential pH of 5.5 or above, even when diluted to represent concentrations used when vaped.Labels were not detailed enough to ascertain which ingredients were contributing to acidity or buffering capacity or to allow consumers to identify the least harmful products in terms of oral health Conclusions.Present labelling of commercially available vapes do not allow consumers to ascertain the erosive potential and possible dental damage that may be inflicted by their use. More effective labelling and/or health warnings are required to educate consumers and dental health professionals of these products.

Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days’ (Italy and one UK site) or four days’ (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and ‘best before date’ were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting.

Purpose The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference. Design/methodology/approach Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling. Findings Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference. Research limitations/implications The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them. Practical implications Results of this study will help food industry to make an easier decision on gluten-free ingredients. Social implications It will help people with coeliac disease and those who wish to remove gluten from their diets. Originality/value Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.