Sample records for affecting sensory attributes

  1. Consumer Choice of Hotel Experiences: The Effects of Cognitive, Affective, and Sensory Attributes

    Kim, Dohee


    Understanding the choice behavior of customers is crucial for effective service management and marketing in the hospitality industry. The first purpose of this dissertation is to examine the differential effects that cognitive, affective, and sensory attributes have on consumer hotel choice. The second purpose is to examine the moderating effects of consumer choice context on the relationship between the cognitive, affective, and sensory attributes and hotel choice. To achieve these two ...


    Nidhi Jain


    Full Text Available Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried and lilva kachori (Deep fried was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05. A significant reduction (p<.001 was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

  3. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Chumngoen, Wanwisa; Tan, Fa-Jui


    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercia...

  4. Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

    Weenen, H.; Jellema, R.H.; Wijk, de R.A.


    The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generall

  5. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

    McSweeney, Matthew B; Duizer, Lisa M; Seetharaman, Koushik; Dan Ramdath, D


    There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides. PMID:27027669

  6. Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

    García-González, Diego L.; Tena, Noelia; Aparicio, Ramón


    The study involved the sensory assessment of 8 Iberian hams from the main producer zones and the analysis of their volatile composition by SPME-GC. The latter analysis was carried out independently on 4 well defined locations of the ham (subcutaneous fat, and biceps femoris, semitendinosus, and semimembranosus muscles) in order to know their possible partial contribution to the whole ham aroma. The relation between volatile compounds and sensory attributes was established by the procedure of ...

  7. Sensory attributes of soft drinks and their influence on consumers' preferences

    Redondo, Noemí; Gómez Martínez, Sonia; Marcos, Ascensión


    Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driv...

  8. Variations in U.S. Consumers' Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors.

    Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun-Ok; Seo, Han-Seok


    Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten-protein associated with celiac disease, it can be considered for inclusion in a gluten-free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers' acceptability of Seolgitteok. A total of 119 U.S. consumers rated 5 Seolgitteok samples, differentiated by descriptive sensory analysis, with respect to hedonic impression and just-about-right aspects of sensory attributes. Nonsensory factors such as demographic profile, innovativeness, social representation, sensation-seeking, and personality traits were also assessed. Addition levels of brown rice flour (0% to 100%) and sugar (5% to 20%) not only enriched flavor, but also lessened chewiness of Seolgitteok, thereby increasing an overall hedonic impression. Moreover, consumer acceptability of Seolgitteok varied with respect to nonsensory factors. Seolgitteok was more appreciated by males, sensation seekers, and individuals constrained by social desirability than by other groups. In conclusion, these findings demonstrate that U.S. consumers' acceptability of Seolgitteok varies not only by sensory attributes such as rice flavor, sweetness, and chewiness, but also by nonsensory factors such as gender, sensation-seeking characteristics, and personality traits. PMID:26641741

  9. How a sustainable message affects brand attributes

    Huertas García, Ruben; Consolación Segura, Carolina María; Mas Machuca, Marta


    © Emerald Group Publishing Limited. Purpose - The purpose of this paper is to understand how an advertising campaign incorporating an ecological message affects heuristic structure of consumer preferences for hedonic (design and aesthetics) and utilitarian benefits (functionality and performance) provided by the product advertised. Also, the second objective is to reach an understanding of how brand equity moderates these relationships. Design/methodology/approach - The paper proposes a two-s...

  10. Predicting brain activation patterns associated with individual lexical concepts based on five sensory-motor attributes.

    Fernandino, Leonardo; Humphries, Colin J; Seidenberg, Mark S; Gross, William L; Conant, Lisa L; Binder, Jeffrey R


    While major advances have been made in uncovering the neural processes underlying perceptual representations, our grasp of how the brain gives rise to conceptual knowledge remains relatively poor. Recent work has provided strong evidence that concepts rely, at least in part, on the same sensory and motor neural systems through which they were acquired, but it is still unclear whether the neural code for concept representation uses information about sensory-motor features to discriminate between concepts. In the present study, we investigate this question by asking whether an encoding model based on five semantic attributes directly related to sensory-motor experience - sound, color, visual motion, shape, and manipulation - can successfully predict patterns of brain activation elicited by individual lexical concepts. We collected ratings on the relevance of these five attributes to the meaning of 820 words, and used these ratings as predictors in a multiple regression model of the fMRI signal associated with the words in a separate group of participants. The five resulting activation maps were then combined by linear summation to predict the distributed activation pattern elicited by a novel set of 80 test words. The encoding model predicted the activation patterns elicited by the test words significantly better than chance. As expected, prediction was successful for concrete but not for abstract concepts. Comparisons between encoding models based on different combinations of attributes indicate that all five attributes contribute to the representation of concrete concepts. Consistent with embodied theories of semantics, these results show, for the first time, that the distributed activation pattern associated with a concept combines information about different sensory-motor attributes according to their respective relevance. Future research should investigate how additional features of phenomenal experience contribute to the neural representation of conceptual

  11. Affective and Sensory Correlates of Hair Pulling in Pediatric Trichotillomania

    Meunier, Suzanne A.; Tolin, David F.; Franklin, Martin


    Hair pulling in pediatric populations has not received adequate empirical study. Investigations of the affective and sensory states contributing to the etiology and maintenance of hair pulling may help to elucidate the classification of trichotillomania (TTM) as an impulse control disorder or obsessive-compulsive spectrum disorder. The current…

  12. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

    Kim, Mina K; Lee, Young-Jin; Kwak, Han Sub; Kang, Myung-woo


    Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea. PMID:23909609

  13. Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

    Dias, L. G.; Rodrigues, Nuno; Veloso, Ana C. A.; Pereira, J. A.; Peres, António M.


    Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate ei...

  14. Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.

    Oliveira, Ronaldo Lopes; Palmieri, Adriana Dantas; Carvalho, Silvana Teixeira; Leão, André Gustavo; de Abreu, Claudilene Lima; Ribeiro, Claudio Vaz Di Mambro; Pereira, Elzania Sales; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha


    This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. PMID:25496241

  15. The impact of inoculation rate and order on physicochemical, microstructural and sensory attributes of probiotic doogh.

    Rahmdar, Said Reza; Rahmati Roudsari, Mohammad; Javanmard, Ahmad; Mortazavian, Amir Mohammad; Sohrabvandi, Sara


    Effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation, particle size analysis, microstructure and sensory attributes of probiotic Doogh were studied. The probiotic microorganisms were Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12. Treatments with 2- and 4-fold inoculation before fermentation had the highest instrumental viscosity and surface tension at the end of fermentation. The size diameter of particles in the structure of treatment 8I was significantly (p stirrer (1500 rpm), and even after homogenization with a homogenizer (150 bar). 8I was an un-uniform, disintegrated and clumped structure with limited junctions in its network that resulted in a weak structure with bigger particles after agitation and smaller particles after stirring and homogenization compared to other treatments. This treatment also had the lowest record in ranking sensory test among treatments with a mixed culture-like and vinegary-like taint. Overall, treatments with 2- and 4-fold inoculation were realized as the best from the sum of physiochemical and sensory properties point of view. PMID:24523772

  16. Asymmetric relationships between attributions and affect in the workplace

    Cibeles Miralles; José Navarro


    The present study focuses on the affect generated by cognitive appraisals of work events in workers daily life. In this relationship, two moderators have been tested, relevance of the event and explanatory style. Seventy-three workers answered an attributional style questionnaire once (between-level data) and also a daily questionnaire (within-level data) about work events and affect for ten days (N = 730 observations).Multilevel analysis results showed that the influence of moderators in the...

  17. Asymmetric relationships between attributions and affect in the workplace

    Cibeles Miralles


    Full Text Available The present study focuses on the affect generated by cognitive appraisals of work events in workers daily life. In this relationship, two moderators have been tested, relevance of the event and explanatory style. Seventy-three workers answered an attributional style questionnaire once (between-level data and also a daily questionnaire (within-level data about work events and affect for ten days (N = 730 observations.Multilevel analysis results showed that the influence of moderators in the relationship of appraisal-affect is asymmetric for positive and negative affect. At within-level there is a moderation of the importance attributed to the event for negative affect, but not for positive affect. In the same line, but in an inter-level relationship, the explanatory style has a moderator effect for negative affect when the event is appraised as important. Nevertheless, such an influence is not found for positive affect. The study provides new elements for a multilevel study of third variables in the daily dynamics of appraisal and affect.

  18. Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts.

    Tayel, Ahmed A; Hussein, Heba; Sorour, Noha M; El-Tras, Wael F


    Cheese contaminations with foodborne bacterial pathogens, and their health outbreaks, are serious worldwide problems that could happen from diverse sources during cheese production or storage. Plants, and their derivatives, were always regarded as the potential natural and safe antimicrobial alternatives for food preservation and improvement. The extracts from many plants, which are commonly used as spices and flavoring agents, were evaluated as antibacterial agents against serious foodborne pathogens, for example Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli O157:H7, using qualitative and quantitative assaying methods. Dairy-based media were also used for evaluating the practical application of plant extracts as antimicrobial agents. Most of the examined plant extracts exhibited remarkable antibacterial activity; the extracts of cinnamon, cloves, garden cress, and lemon grass were the most powerful, either in synthetic or in dairy-based media. Flavoring processed cheese with plant extracts resulted in the enhancement of cheese sensory attributes, for example odor, taste, color, and overall quality, especially in flavored samples with cinnamon, lemon grass, and oregano. It can be concluded that plant extracts are strongly recommended, as powerful and safe antibacterial and flavoring agents, for the preservation and sensory enhancement of processed cheese. PMID:26540146

  19. The Role of Sensory Attributes in Marketing Organic Food: Findings from a Qualitative Study of Italian Consumers

    Asioli, Daniele; Canavari, Maurizio; Castellini, Alessandra; Magistris, Tiziana de; Gottardi, Fernando; Lombardi, Pamela; Pignatti, Erika; Spadoni, Roberta


    This paper uses a qualitative marketing research technique to explore in-depth sensory experiences, expectations, and perceptions of organic consumers when purchasing and eating organic food. Five focus-group interviews supported by semi-structured questionnaire were performed in Italy during 2009. Findings suggest that sensory attributes may be more relevant for older than for younger participants. Consumers largely agree that organic food should differ from conventional items, but variety i...

  20. Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.

    Bjorklund, E A; Heins, B J; Dicostanzo, A; Chester-Jones, H


    Meat from Holstein and crossbred organic and conventional dairy steers were evaluated and compared for fatty acid profiles, meat quality, sensory attributes, and consumer acceptance. Bull calves (n=49) were randomly assigned to 1 of 3 replicated groups: conventional (CONV), organic (ORG, pasture + concentrate), or grass-fed organic (GRS) and were born at the University of Minnesota West Central Research and Outreach Center (Morris, MN) between March and May 2011. The CONV steers (n=16) were fed a diet that contained 80% concentrate and 20% forage, and ORG steers (n=16) were fed a diet of organic corn, organic corn silage, and organic protein supplement. Furthermore, ORG steers consumed at least 30% of diet dry matter of high-quality organic pasture during the grazing season. The GRS steers (n=17) consumed 100% forage from pasture during the grazing season and high-quality hay or hay silage during the nongrazing season. The ORG steers had fat that was greater in oleic acid (C18:1) than the GRS and CONV steers (47.1, 36.1, and 39.9%, respectively). The GRS steers (21.9%) were lower for monounsaturated fat than the ORG (42.1%) and CONV (40.4%) steers. Furthermore, the GRS steers tended to have greater n-3 fat and had lower n-6 fat than the ORG and CONV steers. Consequently, the GRS (1.4%) steers had a lower n-6-to-n-3 fat ratio than the ORG (12.9%) and CONV (10.0%) steers. The GRS (2.6 kg) steers had steaks that were not different for Warner-Bratzler shear force than ORG (2.3 kg) steaks; however, the GRS steaks tended to have greater shear force than the CONV (2.0 kg) steaks. The 3 steer group had steaks that were not different for color brightness (L*; 0 = black and 100 = white) and yellowness/blueness (b*; positive values = yellow and negative values = blue) values; however, the GRS (10.5) steaks had lower redness/greenness (a*; positive values = red and negative values = green) values than CONV (14.5) steaks. For sensory attributes (0- to 120-point scale), no

  1. Extreme sensory processing patterns and their relation with clinical conditions among individuals with major affective disorders.

    Engel-Yeger, Batya; Muzio, Caterina; Rinosi, Giorgio; Solano, Paola; Geoffroy, Pierre Alexis; Pompili, Maurizio; Amore, Mario; Serafini, Gianluca


    Previous studies highlighted the involvement of sensory perception in emotional processes. However, the role of extreme sensory processing patterns expressed in hyper- or hyposensitivity was not thoroughly considered. The present study, in real life conditions, examined the unique sensory processing patterns of individuals with major affective disorders and their relationship with psychiatric symptomatology. The sample consisted of 105 participants with major affective conditions ranging in age from 20 to 84 years (mean=56.7±14.6). All participants completed the Temperament Evaluation of Memphis, Pisa, Paris and San Diego (TEMPS-A), the second version of the Beck Depression Inventory (BDI-II), and Adolescent/Adult Sensory Profile (AASP). Sensory sensitivity/avoiding hypersensitivity patterns and low registration (a hyposensitivity pattern) were prevalent among our sample as compared to normative data. About seventy percent of the sample showed lower seeking tendency. Stepwise regression analyses revealed that depression and anxious/cyclothymic affective temperaments were predicted by sensory sensory/avoiding. Anxious and irritable affective temperaments were predicted by low registration. Hyperthymic affective temperament and lower severity of depression were predicted by sensation seeking. Hyposensitivity or hypersensitivity may be "trait" markers of individuals with major affective disorders. Interventions should refer to the individual unique sensory profiles and their behavioral and functional impact in the context of real life. PMID:26738981

  2. A Fuzzy Multi-attribute Decision Making Method for Sensory Evaluation of Tea Liquor

    Haiping Ren; Wanzhen Liu


    The aim of this study is to propose a new sensory evaluation method of tea liquor. Sensory data are usually expressed with linguistic terms, which are more suitable than crisp numbers under this situation. The proposed evaluation method firstly transforms the linguistic terms into triangular fuzzy numbers and then develops an evaluation method based on the concept of TOPSIS. To illustrate the feasibility and practicability of the proposed method, an applied example is given to verify the new ...

  3. Switching between Sensory and Affective Systems Incurs Processing Costs

    Vermeulen, Nicolas; Niedenthal, Paula M.; Luminet, Olivier


    Recent models of the conceptual system hold that concepts are grounded in simulations of actual experiences with instances of those concepts in sensory-motor systems (e.g., Barsalou, 1999, 2003; Solomon & Barsalou, 2001). Studies supportive of such a view have shown that verifying a property of a concept in one modality, and then switching to…

  4. The influence of sensory product properties on affective and symbolic product experience

    Fenko, A.; Schifferstein, H.N.J.


    Creating pleasurable products requires understanding of the influence of sensory product properties on affective user experience and symbolic meaning of products. This paper gives an overview of a series of studies, in which we investigated the impact of sensory product properties (color, material,

  5. Sensory Clusters of Toddlers with Autism Spectrum Disorders: Differences in Affective Symptoms

    Ben-Sasson, A.; Cermak, S. A.; Orsmond, G. I.; Tager-Flusberg, H.; Kadlec, M. B.; Carter, A. S.


    Background: Individuals with autism spectrum disorders (ASDs) show variability in their sensory behaviors. In this study we identified clusters of toddlers with ASDs who shared sensory profiles and examined differences in affective symptoms across these clusters. Method: Using cluster analysis 170 toddlers with ASDs were grouped based on parent…

  6. Locomotor Sensory Organization Test: How Sensory Conflict Affects the Temporal Structure of Sway Variability During Gait.

    Chien, Jung Hung; Mukherjee, Mukul; Siu, Ka-Chun; Stergiou, Nicholas


    When maintaining postural stability temporally under increased sensory conflict, a more rigid response is used where the available degrees of freedom are essentially frozen. The current study investigated if such a strategy is also utilized during more dynamic situations of postural control as is the case with walking. This study attempted to answer this question by using the Locomotor Sensory Organization Test (LSOT). This apparatus incorporates SOT inspired perturbations of the visual and the somatosensory system. Ten healthy young adults performed the six conditions of the traditional SOT and the corresponding six conditions on the LSOT. The temporal structure of sway variability was evaluated from all conditions. The results showed that in the anterior posterior direction somatosensory input is crucial for postural control for both walking and standing; visual input also had an effect but was not as prominent as the somatosensory input. In the medial lateral direction and with respect to walking, visual input has a much larger effect than somatosensory input. This is possibly due to the added contributions by peripheral vision during walking; in standing such contributions may not be as significant for postural control. In sum, as sensory conflict increases more rigid and regular sway patterns are found during standing confirming the previous results presented in the literature, however the opposite was the case with walking where more exploratory and adaptive movement patterns are present. PMID:26329924

  7. Evaluation of sensory attributes and some-quality indices of irradiated spices

    Ground pepper, chilli, coriander, cumin, turmeric and a spice mix (sambar powder) exposed to an absorbed dose of 10 kGy of gamma irradiation were studied for microbial and sensory quality changes, if any, on storage for 3 months. No significant differences between the irradiated and non-irradiated samples could be observed in their sensory qualities. While no increase in microbial load in sealed irradiated samples could be observed, those that were irradiated but opened repeatedly for daily use did show a marginal increase in microbial load. (author). 8 refs., 1 tab

  8. Thin Layer Sensory Cues Affect Antarctic Krill Swimming Kinematics

    True, A. C.; Webster, D. R.; Weissburg, M. J.; Yen, J.


    A Bickley jet (laminar, planar free jet) is employed in a recirculating flume system to replicate thin shear and phytoplankton layers for krill behavioral assays. Planar laser-induced fluorescence (LIF) and particle image velocimetry (PIV) measurements quantify the spatiotemporal structure of the chemical and free shear layers, respectively, ensuring a close match to in situ hydrodynamic and biochemical conditions. Path kinematics from digitized trajectories of free-swimming Euphausia superba examine the effects of hydrodynamic sensory cues (deformation rate) and bloom level phytoplankton patches (~1000 cells/mL, Tetraselamis spp.) on krill behavior (body orientation, swimming modes and kinematics, path fracticality). Krill morphology is finely tuned for receiving and deciphering both hydrodynamic and chemical information that is vital for basic life processes such as schooling behaviors, predator/prey, and mate interactions. Changes in individual krill behavior in response to ecologically-relevant sensory cues have the potential to produce population-scale phenomena with significant ecological implications. Krill are a vital trophic link between primary producers (phytoplankton) and larger animals (seabirds, whales, fish, penguins, seals) as well as the subjects of a valuable commercial fishery in the Southern Ocean; thus quantifying krill behavioral responses to relevant sensory cues is an important step towards accurately modeling Antarctic ecosystems.

  9. Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

    Lilian A Gogo


    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE High protein yoghurt was made from whole milk, fortified with egg white (30% v/v and skim milk powder at 12% (w/v. Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v, were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v. The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

  10. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.

    Legako, J F; Dinh, T T N; Miller, M F; Adhikari, K; Brooks, J C


    Consumer palatability scores, sensory descriptive attributes, and volatile compounds were assessed for beef Longissimus lumborum steaks of USDA Prime, Low Choice, and Standard grades. Overall and flavor liking was greater (Pumami. Cardboard was greater (P<0.05) in Standard. Volatile compounds representing flavor development pathways were varied with quality grade. Standard had greater (P<0.05) abundances of n-aldehydes. Phenylacetaldehyde was greater (P<0.05) in Prime and Low Choice. Both 2,3-butanedione and 3-hydroxy-2-butanone were greatest (P<0.05) in Prime. Overall liking was positively correlated with many descriptive attributes, 3-hydroxy-2-butanone, and phenylacetaldehyde, and negatively correlated with cardboard, green, and n-aldehydes. While the measured attributes and volatiles may not be causative of flavor, this data indicates potential for prediction of flavor through their measurement. PMID:26555563

  11. Effect of Sensory and Reputation Quality Attributes on Specialty Coffee Prices

    Donnet, M. Laura; Weatherspoon, Dave D.


    We apply the hedonic technique to specialty coffees traded at the Cup of Excellence electronic auction. The hedonic model includes sensory and reputation variables. We discuss the significance and value of the coefficient estimates in the context of this evolving industry.

  12. Avaliação sensorial do queijo: Definição dos atributos de qualidade Sensory evaluation of cheese: Definition of quality attributes

    C. Pinheiro


    Full Text Available O queijo Serpa é um queijo curado, de pasta semimole, com Designação de Origem Protegida (DOP, obtido por esgotamento lento da coalhada após a coagulação do leite cru de ovelha, por acção de uma infusão de Cynara cardunculus L.. A avaliação sensorial, como o próprio nome nos induz, pode ser definida por uma trilogia que envolve o indivíduo, o produto e a avaliação propriamente dita. A relação estabelecida por estes três elementos e as possíveis combinações, originam nesta área uma metodologia extremamente diversificada. Metodologicamente a avaliação passa primeiro pela adopção do tipo de prova, seguidamente pela selecção do instrumento de avaliação, que na prática se traduz na escolha de uma escala e por último pela selecção dos indivíduos que são utilizados na avaliação, condicionando a resposta a obter. Pretendeu-se com este estudo avaliar a qualidade do queijo Serpa e definir os atributos de textura e olfacto-gustativos. Um painel de provadores treinado avaliou em 14 sessões 126 amostras de queijo Serpa com 60 dias de cura, estabelecendo-se para o efeito uma prova hedónica e uma prova quantitativa. O painel de provadores definiu o perfil das características de textura e olfacto gustativas do queijo Serpa e foram identificadas as associações entre os atributos e a qualidade do queijo.Serpa cheese is a soft cheese with an AOP designation, obtained from curdling of raw ewe’s milk, by the action of an infusion of Cynara cardunculus L. Sensory evaluation can be defined as a trilogy linking the panellists, the product and the assessment. The relation between them, makes it possible to determine different sensory methodology. According the main objective and the expected response, this methodology comprises the selection and training of panellists, the type of assessment and the type of scale. The aim of this study was to evaluate Serpa Cheese quality and define the sensory attributes of flavour and

  13. The influence of sensory product properties on affective and symbolic product experience

    Fenko, A.; Schifferstein, H.N.J.


    Creating pleasurable products requires understanding of the influence of sensory product properties on affective user experience and symbolic meaning of products. This paper gives an overview of a series of studies, in which we investigated the impact of sensory product properties (color, material, sound, smell, and taste) on affective user experiences (pleasure, annoyance, satisfaction, and surprise) and symbolic meanings of products (freshness, warmth, and noisiness). The results demonstrat...

  14. Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique.

    Jenschke, B E; Swedberg, B J; Calkins, C R


    The M. quadriceps femoris from USDA Choice (n = 12) and USDA Select (n = 12) carcasses were fabricated traditionally (COLD) or innovatively (HOT), in which the seams it shares with the top round and bottom round were separated prerigor to evaluate positional and locational effects on Warner-Bratzler shear force (WBSF), sensory attributes, and objective color. At slaughter, paired USDA Choice and USDA Select carcasses were alternately assigned either the HOT or COLD treatment. At 48 h postslaughter, subprimals were removed, vacuum-packaged, and aged for an additional 5 d. After aging, the M. quadriceps femoris was cut into 2.54-cm-thick steaks and allowed to bloom 1 h. For the M. rectus femoris (REC) and M. vastus lateralis (VAL), L* values significantly (P moving from the proximal to distal position within the muscle. Similarly, a* and b* values decreased in the VAL when moving from the proximal to the distal aspect. After color measurement, steaks were vacuum-packaged and frozen (-26 degrees C) until shear and sensory data were collected. Significant position (proximal to distal) and location effects (cranial to caudal) were noted for both muscles. However, treatment did not affect WBSF of the VAL. Although intramuscular variation existed, WBSF and sensory panel tenderness ratings were acceptable for the REC. Although WBSF values were greater and tenderness ratings were less than the REC, the VAL were not extremely tough and therefore could be used in enhancement applications. PMID:18539844

  15. Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.

    Liang, R R; Zhu, H; Mao, Y W; Zhang, Y M; Zhu, L X; Cornforth, D; Wang, R H; Meng, X Y; Luo, X


    The objectives were to investigate intramuscular fat (IMF) content,Warner–Bratzler shear force(WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6 N to 33.1 N with IMF % increased from4.26 to 24.55 (P b 0.05). Consumer panelists showed more likeability grades A4 and A5 with no difference between them. Grades A2 and A3 were slightly preferred (P b 0.05). Grade A1 was undesirable. A regression relationship between WBSF and sensory tender was found, which indicated that consumers disliked beef when WBSF N55.43 N and preferred those with WBSF b41.4 N. The range of 41.4 N to 55.43 N was intermediate. Hence, WBSF N55.43 & b41.4 N allow classification of tough and tender for beef tenderness for Chinese consumers, and grade A4 was recommended as suitable top grade. PMID:26519609

  16. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.

    Canto, Anna C V C S; Lima, Bruno R C Costa; Suman, Surendranath P; Lazaro, Cesar A; Monteiro, Maria Lucia G; Conte-Junior, Carlos A; Freitas, Monica Q; Cruz, Adriano G; Santos, Erica B; Silva, Teofilo J P


    Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (Ppurchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance. PMID:24036259

  17. Filling the gap – how do sensory and marketing attributes interact in consumers' wine choice?

    Mueller, Simone; Osidacz, P.; Francis, L.;


    When viticulturists and oenologists produced flavours and aromas that are positively perceived by consumers in blind tastings, the question remains how much they actually influence consumers’ wine liking, choice and repurchase intent in the presence of marketing attributes such as brand, packaging...

  18. The effects of degree of dark cutting on tenderness and sensory attributes of beef

    The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160)...

  19. Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

    Lu, Henna Fung Sieng; Thomsen, Birgitte Raagaard; Hyldig, Grethe;


    flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pH-dependent behavior of iron seemed to......Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk...... product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements...

  20. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.

    Kargozari, Mina; Moini, Sohrab; Akhondzadeh Basti, Afshin; Emam-Djomeh, Zahra; Gandomi, Hassan; Revilla Martin, Isabel; Ghasemlou, Mehran; Carbonell-Barrachina, Angel A


    The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (Plactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk. PMID:24553492

  1. Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

    Salinas-Hernández, Rosa María; González-Aguilar, Gustavo A.; Tiznado-Hernández, Martín Ernesto


    Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20 °C. Overall acceptability was evaluated by consumers. Correlation analysis between senso...

  2. Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

    Maria Isabel Yeannes


    Full Text Available Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.Peixes marinados são produtos obtidos pela ação combinada de sal e ácidos orgânicos. O presente estudo teve como objetivo avaliar as alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita durante o processo de marinado. O conteúdo de proteína apresentou decréscimo significativo durante a salga. O teor de Bases Voláteis Totais-N-BVT, apresentou uma diminuição considerável durante a salga e marinacão. Na fase de marinado, foi observado um aumento em aminoácidos livres totais. Foi constatada a presença de N-BVT na salmoura e na solução oriunda do processo de obtenção de marinado, devido à solubilização de nitrogênio não protéico, que podem ter sido acrescidos de alguns compostos de degradação protéica. A redução do conteúdo de proteína e N-BVT e o aumento de acidez e de aminoácidos livres gerados durante ou processo de elaboração do marinado fazem com que os filés marinados adquiram textura e aroma característicos.

  3. Phonological and Sensory Short-Term Memory Are Correlates and Both Affected in Developmental Dyslexia

    Laasonen, Marja; Virsu, Veijo; Oinonen, Suvi; Sandbacka, Mirja; Salakari, Anita; Service, Elisabet


    We investigated whether poor short-term memory (STM) in developmental dyslexia affects the processing of sensory stimulus sequences in addition to phonological material. STM for brief binary non-verbal stimuli (light flashes, tone bursts, finger touches, and their crossmodal combinations) was studied in 20 Finnish adults with dyslexia and 24…

  4. Atypical Sensory Processing in Adolescents with an Autism Spectrum Disorder and Their Non-Affected Siblings

    De la Marche, Wouter; Steyaert, Jean; Noens, Ilse


    Atypical sensory processing is common in autism spectrum disorders (ASD). Specific profiles have been proposed in different age groups, but no study has focused specifically on adolescents. Identifying traits of ASD that are shared by individuals with ASD and their non-affected family members can shed light on the genetic underpinnings of ASD.…

  5. Cross-sensory transfer of sensory-motor information: visuomotor learning affects performance on an audiomotor task, using sensory-substitution

    Shelly Levy-Tzedek; Itai Novick; Roni Arbel; Sami Abboud; Shachar Maidenbaum; Eilon Vaadia; Amir Amedi


    Visual-to-auditory sensory-substitution devices allow users to perceive a visual image using sound. Using a motor-learning task, we found that new sensory-motor information was generalized across sensory modalities. We imposed a rotation when participants reached to visual targets, and found that not only seeing, but also hearing the location of targets via a sensory-substitution device resulted in biased movements. When the rotation was removed, aftereffects occurred whether the location of ...

  6. Projecting corporate brand image and behavioral response in business schools: Cognitive or affective brand attributes?

    Syed Alwi, SF; Kitchen, PJ


    This paper considers corporate brand image, focusing on cognitive and affective brand attributes in the context of business schools. While previous research on university or institutional branding has studied these elements separately via cognitive (e.g., service or educational quality attributes) or affective criteria (personality traits of the corporate brand), this study investigates them jointly through behavioral responses (leading to positive recommendations about the corporate brand). ...

  7. Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot

    Jae Kyeom Kim


    Full Text Available Few studies have investigated Seomae mugwort (a Korean native mugwort variety of Artemisia argyi H. Lév. & Vaniot, exclusively cultivated in the southern Korean peninsula, and the possibility of its use as a food resource. In the present study, we compared the nutritional and chemical properties as well as sensory attributes of Seomae mugwort and the commonly consumed species Artemisia princeps Pamp. In comparison with A. princeps, Seomae mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition, Seomae mugwort had better radical scavenging activity and more diverse volatile compounds than A. princeps as well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding the Seomae mugwort and its biological, chemical, and sensory characteristics, the results herein may provide important characterization data for further industrial and research applications of this mugwort variety.

  8. Three exploratory studies of relations between young adults' preference for activities involving a specific sense modality and sensory attributes of early memories.

    Westman, A S; Stuve, M


    Three studies explored whether young adults' preference for using a sense modality, e.g., hearing, correlated with presence or clarity of attributes of that sense modality in earliest memories from childhood, elementary school, or high school. In Study 1, 75 graduates or seniors in fine arts, fashion merchandising, music, conducting, or dance showed no greater frequency or clarity of any modality's sensory attributes. In Study 2, 213 beginning university students' ratings of current importance of activities emphasizing a sense modality correlated with sensory contents of recollections only for smell and taste. In Study 3, 102 beginning students' ratings of current enjoyment in using a sense modality and sensory contents of recollections were correlated and involved every modality except vision. PMID:11361304

  9. Effect of Artificial Feed on Sensory Attributes of Flesh of Indian Major Carps (Labeo rohita, Catla catla and Cirrhinus mrigala Fed in Monoculture and Polyculture Systems

    N. Khan*, N. A. Qureshi1, M. Nasir2, G. W. Vandenberg3, M. S. Mughal, A. Maqbool4, M. A. Jabbar and N. Zikria


    Full Text Available The study was designed to assess the impact of artificial feeding on sensory attributes of steamed fish at fingerling stage reared in monoculture while at grow-out stage reared both in mono and polyculture. The fingerlings of Labeo rohita, Catla catla and Cirrhinus mrigala fed on 40% protein feed showed non-significant effect on sensory attributes compared with control. Similar results were obtained in grow-out monoculture when fed on 35% protein. In polyculture the C. mrigala showed significantly (P<0.05 higher scores for color, oiliness and overall acceptability compared to control and other two species. All three species showed significant differences for flavor, and tenderness in polyculture compared to monoculture. The control fish in polyculture were slightly more yellowish resulting in increased hue angle values. It is concluded that the artificial feed can be used to enhance the growth performance at fingerling stage without interfering the overall sensory quality of fish.

  10. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.

    Xiao, Zuobing; Fan, Binbin; Niu, Yunwei; Wu, Minling; Liu, Junhua; Ma, Shengtao


    Volatiles of five kinds of Chrysanthemum essential oils with different manufactures were characterized by descriptive sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and statistics analysis. Six sensory attributes (floral, woody, grassy, fruity, sour and minty) were selected to assess Chrysanthemum essential oils. A total of 38 volatile compounds were detected and quantified using standard substances by GC-O and GC-MS. Terpenes constituted the largest chemical group among the volatiles of the essential oils. Then partial least squares regression (PLSR) was used to elucidate the relationship between sensory attributes and aroma compounds. The result showed that α-pinene, β-thujene, α-terpinolen, β-cubebene, caryophyllene, (Z)β-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils. PMID:26735711

  11. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

    Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas


    Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes. PMID:27162390

  12. Role of Sensory Attributes in the Food Marketing: An Exploratory Analysis in the Italian Organic Food Producers

    Asioli, Daniele; Canavari, Maurizio; Pignatti, Erika


    This paper explores in-depth sensory experiences, expectations and perceptions of organic producers regarding the role played by sensory properties in organic market, using a qualitative marketing research technique. Ten in-depth interviews supported by semi-structured questionnaire were performed in Italy during 2009. Findings shows that organic producers stated that sensory tests are mainly carried out empirically, they are not systematic and often performed by non trained assessors, even i...

  13. Heritability and repeatability of behavioural attributes affecting foraging success and fitness in water striders

    Blackenhorn, Wolf U.; Perner, Dirk


    Heritabilities and repeatabilities are presented for various behavioural attributes affecting foraging performance and fitness in Aquarius (Gerris) remigis (Heteroptera: Gerridae) females. These behavioural attributes were patch choice, foraging success, capture accuracy, and measures of mobility, activity, skittishness and aggressiveness. Most heritabilities were not significantly different from zero, which may be related to the low sampIe size. Conclusions as to the potential of direct sele...

  14. Daily diaries and minority adolescents: random coefficient regression modeling of attributional style, coping, and affect.

    Roesch, Scott C; Vaughn, Allison A; Aldridge, Arianna A; Villodas, Feion


    Many researchers underscore the importance of coping in the daily lives of adolescents, yet very few studies measure this and related constructs at this level. Using a daily diary approach to stress and coping, the current study evaluated a series of mediational coping models in a sample of low-income minority adolescents (N = 89). Specifically, coping was hypothesized to mediate the relationship between attributional style (and dimensions) and daily affect. Using random coefficient regression modeling, the relationship between (a) the locus of causality dimension and positive affect was completely mediated by the use of acceptance and humor as coping strategies; (b) the stability dimension and positive affect was completely mediated by the use of both problem-solving and positive thinking; and (c) the stability dimension and negative affect was partially mediated by the use of religious coping. In addition, the locus of causality and stability (but not globality) dimensions were also directly related to affect. However, the relationship between pessimistic explanatory style and affect was not mediated by coping. Consistent with previous research, these findings suggest that attributions are both directly and indirectly related to indices of affect or adjustment. Thus, attributions may not only influence the type of coping strategy employed, but may also serve as coping strategies themselves. PMID:22029618

  15. From Attribution to Helping: An Analysis of the Mediating Effects of Affect and Expectancy.

    Meyer, John P.; Mulherin, Anne


    Investigates the hypothesis that willingness to help another person depends on the cause of the person's need and that the relationship between attribution and helping is mediated by affect and expectancy of future need. Subjects were 40 male and 40 female undergraduate students. (Author/SS)

  16. Factors Affecting the Reliability of Results in Sensory Evaluation (Turkish with English Abstract)

    Gönül, Meral


    The role and the development of Sensory Evaluation in food industry are indicated briefly and the importance of reliability of  Sensory Evaluation results are stressed. The purpose and methods of Sensory Valuation, Panel, physical requirements and statistical evaluation of data constitute the main factors which have to be considered in Sensory Evaluation, and were explained and discussed in detail. 

  17. What are you feeling? Using functional magnetic resonance imaging to assess the modulation of sensory and affective responses during empathy for pain.

    Claus Lamm

    Full Text Available BACKGROUND: Recent neuroscientific evidence suggests that empathy for pain activates similar neural representations as the first-hand experience of pain. However, empathy is not an all-or-none phenomenon but it is strongly malleable by interpersonal, intrapersonal and situational factors. This study investigated how two different top-down mechanisms - attention and cognitive appraisal - affect the perception of pain in others and its neural underpinnings. METHODOLOGY/PRINCIPAL FINDINGS: We performed one behavioral (N = 23 and two functional magnetic resonance imaging (fMRI experiments (N = 18. In the first fMRI experiment, participants watched photographs displaying painful needle injections, and were asked to evaluate either the sensory or the affective consequences of these injections. The role of cognitive appraisal was examined in a second fMRI experiment in which participants watched injections that only appeared to be painful as they were performed on an anesthetized hand. Perceiving pain in others activated the affective-motivational and sensory-discriminative aspects of the pain matrix. Activity in the somatosensory areas was specifically enhanced when participants evaluated the sensory consequences of pain. Perceiving non-painful injections into the anesthetized hand also led to signal increase in large parts of the pain matrix, suggesting an automatic affective response to the putatively harmful stimulus. This automatic response was modulated by areas involved in self/other distinction and valence attribution - including the temporo-parietal junction and medial orbitofrontal cortex. CONCLUSIONS/SIGNIFICANCE: Our findings elucidate how top-down control mechanisms and automatic bottom-up processes interact to generate and modulate other-oriented responses. They stress the role of cognitive processing in empathy, and shed light on how emotional and bodily awareness enable us to evaluate the sensory and affective states of others.

  18. Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties.

    Martin, Nicole; Carey, Nancy; Murphy, Steven; Kent, David; Bang, Jae; Stubbs, Tim; Wiedmann, Martin; Dando, Robin


    Fluid milk consumption per capita in the United States has been steadily declining since the 1940s. Many factors have contributed to this decline, including the increasing consumption of carbonated beverages and bottled water. To meet the challenge of stemming the decline in consumption of fluid milk, the dairy industry must take a systematic approach to identifying and correcting for factors that negatively affect consumers' perception of fluid milk quality. To that end, samples of fluid milk were evaluated to identify factors, with a particular focus on light-emitting diode (LED) light exposure, which negatively affect the perceived sensory quality of milk, and to quantify their relative effect on the consumer's experience. Fluid milk samples were sourced from 3 processing facilities with varying microbial postprocessing contamination patterns based on historical testing. The effect of fat content, light exposure, age, and microbiological content were assayed across 23 samples of fluid milk, via consumer, descriptive sensory, and instrumental analyses. Most notably, light exposure resulted in a broad negative reaction from consumers, more so than samples with microbiological contamination exceeding 20,000 cfu/mL on days approaching code. The predominant implication of the study is that a component of paramount importance in ensuring the success of the dairy industry would be to protect fluid milk from all sources of light exposure, from processing plant to consumer. PMID:27060830

  19. Market Research: How Different Product Attributes Affect Consumers’ Buying Decision of Medium- haul Flights

    Kalaja, Anna-Emilia


    This thesis is a market research of consumers’ buying behaviour. The scope is to find out how distinct product attributes affect consumers’ buying decision when purchasing a flight for a European destination. Flight as a product is a more complex than described in the thesis. The study is outlined further so that the focus in the buying process is on the evaluation of alternatives. The objective of the research is to gain up to date information about consumers’ buying behaviour, how different...

  20. The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures

    Malherbe, Sulette; Menichelli, Elena; du Toit, Maret; Tredoux, Andreas; Muller, Nina; Næs, Tormod; Nieuwoudt, Helene


    over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. ResultsDescriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines......BackgroundMalolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made...... buttery character and various esters with fruity aromas. ConclusionAlthough the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine...

  1. Lithium and valproate may affect motor and sensory speed in patients with bipolar disorder

    murat ilhan atagun


    Results: The Li group was significantly slower than the HC and MF groups in the right hand trial of the Pegboard Test. The Li group scored significantly lower in the right and left hand trials of the finger-tapping test in comparison to the HC and MF groups. All patient groups (MF, Li and VP had slower visual reaction time scores than the HC group. The Li and VP groups had significantly slower auditory reaction time scores than the HC group. Conclusion: Lithium may impair sensory and motor speed more than VP. Medication-free patients differed from healthy controls only in the visual reaction time test. Lithium may disturb movement systems by affecting the complex integration of the brain structures serving motor coordination. These results may also suggest that in the euthymic phase of bipolar disorder, disturbance of psychomotor functions may be related to medications.

  2. Affective Architecture. Film as a Sensory Transference Tool and an Intimacy Projection Environment

    Petersen, Rikke Munck; Farsø, Mads


    through its surface and sound projects both a site and a near-sensual experience simultaneously. The medium of film as both tool and an environment thereby supports an extended sensory-intimate reflection on outer experiences and inner sensations that – in its audio-visual and time...... our bodies, perceive space and project space. Through an analysis of two films, it points to the medium of film as both a tool and an environment, based on Gernot Böhme’s ‘Raum leiblicher Anwesenheit (Böhme 2006). These films illustrate how the film’s picture frame becomes almost like a skin and......-space-based presentation – is close to a human experience. This transference and performance may lead to an extended awareness of touch, as the base for intensive projections of becoming and a new affective architecture....

  3. Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle.

    Iida, Fumiko; Miyazaki, Yuki; Tsuyuki, Risako; Kato, Kenichi; Egusa, Ai; Ogoshi, Hiro; Nishimura, Toshihide


    Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days. PMID:26519608

  4. Sensory integration dysfunction affects efficacy of speech therapy on children with functional articulation disorders

    Tung LC


    = 70.393; P > 0.001 and interaction between the pre/post speech therapy treatment and groups (F = 11.119; P = 0.002.Conclusions: Speech therapy can improve the articulation performance of children who have functional articulation disorders whether or not they have SID, but it results in significantly greater improvement in children without SID. SID may affect the treatment efficiency of speech therapy in young children with articulation disorders.Keywords: children, functional articulation disorders, sensory integration dysfunction, speech therapy, efficacy

  5. Landscape attributes affecting patch occupancy by howler monkeys (Alouatta palliata mexicana) at Los Tuxtlas, Mexico.

    Arroyo-Rodríguez, Víctor; Mandujano, Salvador; Benítez-Malvido, Julieta


    Understanding how forest cover is related to patch attributes such as size, shape, and isolation, and how this influences the occurrence of a species in fragmented landscapes is an important question in landscape ecology and conservation biology. To study the effects of fragmentation on patch occupancy by the critically endangered Mexican mantled howler monkey (Alouatta palliata mexicana) in the Los Tuxtlas region of Mexico, we selected three landscapes of ca. 5,000 ha, which differed in their remaining forest cover (24, 11, and 4%). For each landscape, we related patch occupancy to forest cover, patch size and shape, and four isolation parameters. Landscape attributes varied according to forest cover, and the percentage of occupation was greater in landscapes with more forest cover. The attributes affecting the probability of occupancy differed among landscapes. Occupancy was positively related to patch size in all landscapes, but in the northernmost landscape, shape irregularity had a negative effect on occupancy, whereas in the southernmost landscape, occupancy was favored by greater distances to the nearest village. The results show that not only the total amount of forest cover but also patch configuration need to be taken into consideration when designing management strategies for the conservation of the Mexican mantled howler monkey. PMID:17583580

  6. Centrality and charisma: comparing how leader networks and attributions affect team performance.

    Balkundi, Prasad; Kilduff, Martin; Harrison, David A


    When leaders interact in teams with their subordinates, they build social capital that can have positive effects on team performance. Does this social capital affect team performance because subordinates come to see the leader as charismatic? We answered this question by examining 2 models. First, we tested the charisma-to-centrality model according to which the leader's charisma facilitates the occupation of a central position in the informal advice network. From this central position, the leader positively influences team performance. Second, we examined the centrality-to-charisma model according to which charisma is attributed to those leaders who are socially active in terms of giving and receiving advice. Attributed charisma facilitates increased team performance. We tested these 2 models in 2 different studies. In the first study, based on time-separated, multisource data emanating from members of 56 work teams, we found support for the centrality-to-charisma model. Formal leaders who were central within team advice networks were seen as charismatic by subordinates, and this charisma was associated with high team performance. To clarify how leader network centrality affected the emergence of charismatic leadership, we designed Study 2 in which, for 79 student teams, we measured leader networking activity and leader charisma at 2 different points in time and related these variables to team performance measured at a third point in time. On the basis of this temporally separated data set, we again found support for the centrality-to-charisma model. PMID:21895351

  7. Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice.

    Viji, P; Tanuja, S; Ninan, George; Lalitha, K V; Zynudheen, A A; Binsi, P K; Srinivasagopal, T K


    Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn't show significant difference (p > 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16-18 days and 18-20 days respectively while storage in ice. PMID:26028712

  8. 35% corn wet distiller's grains plus solubles in steam-flaked and dry-rolled corn finishing diets: Effects on fatty acids, sensory attributes, and shelf life of loins

    Fifty-four crossbred steers were fed dry-rolled corn (DRC) or steam-flaked corn (SFC) based finishing rations with or without 35% wet distiller's grain plus solubles (WDGS) to determine effects of corn processing method and WDGS inclusion on marbling attributes, sensory attributes, and shelf-life of...

  9. How Sensory Experiences Affect Adolescents with an Autistic Spectrum Condition within the Classroom

    Howe, Fiona E.; Stagg, Steven D.


    Sensory processing difficulties are consistently reported amongst individuals with an autistic spectrum condition (ASC); these have a significant impact on daily functioning. Evidence in this area comes from observer reports and first-hand accounts; both have limitations. The current study used the Adolescent/Adult Sensory Profile (AASP; Brown and…

  10. Color and sensory characteristics of chicken patties as affected by irradiation and storage temperature

    Prefried chicken patties were irradiated at dose levels of 0, 2, and 4 kGy using source and stored at 3 ±1°C and -10 ±1°C, separately for the evaluation of color and sensory characteristics. Irradiation dose of 4 kGy slightly darkened the internal color of chicken patties. Except for the internal portion of the frozen samples, an increase (p<0.05) in Hunter 'L' values was observed for both the surface and interior of patties during storage. Upon refrigerated storage, Hunter 'a' values, both on the surface and internally, decreased as the storage period progressed. Only storage period affected (p<0.05) the Hunter 'b' values of patty surfaces and interiors. No difference (p<0.05) in odor, taste, color, and texture of the patties was observed for irradiation dose and storage period as evaluated by triangle tests except between 2 kGy and 4 kGy irradiated samples before forzen storage. (author)

  11. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

    Wojdyło, Aneta; Figiel, Adam; Legua, Pilar; Lech, Krzysztof; Carbonell-Barrachina, Ángel A; Hernández, Francisca


    The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480-120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480-120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. "GAL", "MSI", and "PSI"). The parameters studied included bioactive compounds (flavan-3-ols and flavonols, identified by LC-PDA-MS, and vitamin C), antioxidant capacity (ABTS and FRAP), and sensory attributes (e.g. hardness, jujube-ID, and sweetness). The best quality of the dried product (high contents of bioactive compounds and high intensity of key sensory attributes) was found in fruits treated by FD and VMD 480-120 W. The best cultivars were "PSI" and "GAL" from the point of view of bioactive content and sensory quality, respectively. PMID:27080894

  12. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

    Arroyo, Cristina; Eslami, Sara; Brunton, Nigel P; Arimi, Joshua M; Noci, Francesco; Lyng, James G


    Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be identified prior to embarking on an extensive investigation on PEF in meat tenderization and turkey meat was chosen for this purpose as it is particularly prone to oxidation. The objective of this study was to investigate the effect of various PEF treatments on the quality attributes of turkey breast meat. Turkey breast meat obtained 1 d postslaughter was treated in a batch PEF chamber with increasing electric field strength up to 3 kV/cm and analyzed for lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) with up to 5 d storage at 4°C in aerobic conditions. In a separate experiment, turkey breast meat samples were exposed to PEF under various combinations of pulse number, frequency, and voltage. Following PEF treatments weight loss, cook loss, lipid oxidation, texture, and color were assessed by instrumental methods. A sensory analysis was also performed to determine consumer acceptability for color, texture, and odor of the samples. Lipid oxidation in all PEF-treated samples progressed at the same rate with storage as the untreated samples and was not found to be significantly different to the control. Under the conditions examined PEF treatments did not induce differences in instrumentally measured weight loss, cook loss, lipid oxidation, texture, and color (raw and cooked) either on fresh or frozen samples. However, the sensory evaluation suggested that panelists could detect slight differences between the PEF-treated samples and the controls in terms of texture and odor. PMID:25810409

  13. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.

    Castiglioni, Sara; Damiani, Elisabetta; Astolfi, Paola; Carloni, Patricia


    The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15, 30, 60, or 120 min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120 min and with hot water at 90 °C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste. PMID:26017324

  14. Effect of DSP4 and desipramine in the sensorial and affective component of neuropathic pain in rats.

    Bravo, Lidia; Mico, Juan A; Rey-Brea, Raquel; Camarena-Delgado, Carmen; Berrocoso, Esther


    Previous findings suggest that neuropathic pain induces characteristic changes in the noradrenergic system that may modify the sensorial and affective dimensions of pain. We raise the hypothesis that different drugs that manipulate the noradrenergic system can modify specific domains of pain. In the chronic constriction injury (CCI) model of neuropathic pain, the sensorial (von Frey and acetone tests) and the affective (place escape/avoidance paradigm) domains of pain were evaluated in rats 1 and 2weeks after administering the noradrenergic neurotoxin [N-(2-chloroethyl)-N-ethyl-2-bromobenzylamine hydrochloride] (DSP4, 50mg/kg). In other animals, we evaluated the effect of enhancing noradrenergic tone in the 2weeks after injury by administering the antidepressant desipramine (10mg/kg/day, delivered by osmotic minipumps) during this period, a noradrenaline reuptake inhibitor. Moreover, the phosphorylation of the extracellular signal regulated kinases (p-ERK) in the anterior cingulate cortex (ACC) was also assessed. The ACC receives direct inputs from the main noradrenergic nucleus, the locus coeruleus, and ERK activation has been related with the expression of pain-related negative affect. These studies revealed that DSP4 almost depleted noradrenergic axons in the ACC and halved noradrenergic neurons in the locus coeruleus along with a decrease in the affective dimension and an increased of p-ERK in the ACC. However, it did not modify sensorial pain perception. By contrast, desipramine reduced pain hypersensitivity, while completely impeding the reduction of the affective pain dimension and without modifying the amount of p-ERK. Together results suggest that the noradrenergic system may regulate the sensorial and affective sphere of neuropathic pain independently. PMID:27181607

  15. 感官分析在番鸭产品研发中的应用%Application of sensory attributes analysis and preference assessment to muscovy duck processing

    吴昀; 陈晓霞; 顾振宇; 田师一; 韩剑众; 俞永裕


    为了解消费者对鸭加工食品风味的偏好,指导番鸭产品加工工艺的改进,采用感官属性强度分析的方法对市售鸭肉制品的感官特性进行定性和定量评定,剖析测定该类产品的主要风味特征及其强度;采用感官嗜好性评价方法,对市售产品和自制样品进行分析对比.结果表明:色泽明亮红润,成味酱香适中,鲜味明显且滞留感弱,油腻感少的产品更受欢迎.%In order to understand consumer preference of duck loads flavor, used to improve processing technology of muscovy duck products, the sensory attributes analysis was used to assess the qualitative and quantitative quality of duck products. The main attributes were determined by tasting analysis the sample that were best-selling products from the market, and the intensity of sensory characteristics and consumer preferences were compared between best-selling products and researching sample, and then the advantages and disadvantages in flavor quality in the researching samples were determined. The results showed that; a bright red color, moderate salty sauce, delicious clear and sense stay weak, fatty feeling less product was more desirable.

  16. Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus and Emperor Sea Bream (Lethrinus spp. Fillets Sold on Retail Market

    Cătălina Nicoleta Boițeanu


    Full Text Available Introduction: The variety of seafood on the European market has considerably increased in recent years. This study presents data to the main nutritional values and the sensory properties of two exotic fish species, mahi-mahi (Coryphaena hippurus and emperor sea bream (Lethrinus spp., sold on retail market in Germany. Information on the quality of frozen and glazed fillets is still missing, but is important to characterize these products. This also includes details on the substances added to increase the water-binding ability. Aims: The paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes. Materials and methods: 10 samples of each fish species were analysed after homogenisation to determine the following parameters:  pH-value (with a pH meter; water (gravimetrically; ash (in  a muffle furnace at 550 °C; salt (NaCl; by auto-titration; fat (by a modified Smedes method; protein (with a LECO TruSpecN based on the principles of the Dumas combustion method; total phosphorus content (photometrically; total volatile basic nitrogen (TVB-N, using the EU reference method; total viable bacteria count (TVC and specific fish spoiling bacteria (SSO (by decimal dilutions method. The sensory assessments were done with cooked and fried fillets by a panel consisting of 6 specialists, using a descriptive method. Results: Lipid, ash and salt contents of mahi-mahi were comparable to the emperor sea bream values. Due to low lipid content, both species can be classified as lean species. The protein amount of emperor sea bream was significantly higher compared to mahi-mahi and many other common fish species. In mahi-mahi samples, slightly higher values of total phosphates content were found. The pH values of emperor sea bream were in a normal range for fresh fish, whereas in mahi-mahi significantly higher values were determined which


    Julie A Caswell


    Consumers are increasingly considering information on the safety and process (how foods are produced) attributes of food in making their buying decisions. Producers, processors, and retailers may choose voluntary labeling of these attributes, may be required to label by government regulations, or may use a combination of these approaches. The market effects depend on consumer perceptions of the attributes, the benefits and costs of labeling for companies, and the goals of government policy. T...

  18. How Personal Attribute Affect Students’ Performance in Undergraduate Accounting Course. A Case of Adult Learner in Tanzania

    Noah J. Masasi


    The purpose of this study is to determine whether personal attribute affect students’ performance in undergraduate accounting course. It examines the relationship between variable personal attribute (gender, job, employment, marital status, children, relatives and age) and the overall average grade performance. The researcher conducted this study at the Open University of Tanzania, an Open Distance Learning (ODL) university. Using descriptive statistics, person correlation coefficient and reg...

  19. How emulsions composition and structure affect sensory perception of low-viscosity model emulsions

    Vingerhoeds, M.H.; Wijk, de R.A.; Zoet, F.D.; Nixdorf, R.R.; Aken, van G.A.


    The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this short residence time, people can easily perceive differences between these emulsions. Our research is dedicated to unravel the oral behaviour of emulsions in relation to sensory perception. The aim of th

  20. Information-Processing and Perceptions of Control: How Attribution Style Affects Task-Relevant Processing

    Yeigh, Tony


    This study investigated the effects of perceived controllability on information processing within Weiner's (1985, 1986) attributional model of learning. Attributional style was used to identify trait patterns of controllability for 37 university students. Task-relevant feedback on an information-processing task was then manipulated to test for…

  1. How does feed with different levels of vegetable origin affect the sensory quality of ice storage Rainbow trout (Oncorhynchus mykiss)?

    Hyldig, Grethe; Nielsen, Henrik Hauch; Holm, Jørgen

    as soy oil or rapeseed oil combined with vegetable proteins. Such a change in feeding regime will result in a “green fish” and may affect flesh quality and eating quality. The objective was to study the effect of vegetable based feed on sensory of ice storage farmed rainbow trout. Experimental design......Background Fish from the aquaculture sector make up a steep raising share of the total fish consumed and play in that respect an essential role. The most important farmed fish in Denmark is rainbow trout (Oncorhynchus mykiss). However the aquaculture sector, raising fish species which are primarily...... and methods Feed trials Rainbow trout were farmed in tanks at Biomar A/S, Hirtshals and fed on six different diets covering only marine, only vegetables and mixture of marine and vegetable feeds. Trout for the quality study were slaughtered, vacuum-packed and stored at -80°C until analysis. Sensory...

  2. Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film

    The influences on wine volatile composition and wine sensory attributes from a foliar application of a kaolin-based particle film on vines under differing levels of water deficit were evaluated over three consecutive seasons for the cultivar Merlot grown in the high desert region of southwestern Ida...

  3. The Difference between Differences: How Expertise Affects Diagnosticity of Attribute Alignability

    Myungwoo Nam; Jing Wang; Angela Y. Lee


    Whereas past research showed that people rely more on alignable than nonalignable differences when evaluating alternative products, the current article shows that consumer expertise moderates this effect and that novices' reliance on alignable attributes can be attenuated when they are motivated or are provided with category knowledge. The authors conducted four experiments to test their hypotheses. Participants considered nonalignable (vs. alignable) attributes to be more differentiating bet...

  4. Chemical and biological attributes of a lowland soil affected by land leveling

    José Maria Barbat Parfitt


    Full Text Available The objective of this work was to evaluate the relationship between soil chemical and biological attributes and the magnitude of cuts and fills after the land leveling process of a lowland soil. Soil samples were collected from the 0 - 0.20 m layer, before and after leveling, on a 100 point grid established in the experimental area, to evaluate chemical attributes and soil microbial biomass carbon (MBC. Leveling operations altered the magnitude of soil chemical and biological attributes. Values of Ca, Mg, S, cation exchange capacity, Mn, P, Zn, and soil organic matter (SOM decreased in the soil profile, whereas Al, K, and MBC increased after leveling. Land leveling decreased in 20% SOM average content in the 0 - 0.20 m layer. The great majority of the chemical attributes did not show relations between their values and the magnitude of cuts and fills. The relation was quadratic for SOM, P, and total N, and was linear for K, showing a positive slope and indicating increase in the magnitude of these attributes in cut areas and stability in fill areas. The relationships between these chemical attributes and the magnitude of cuts and fills indicate that the land leveling map may be a useful tool for degraded soil recuperation through amendments and organic fertilizers.

  5. The cortical response to sensory deprivation in adult rats is affected by gonadectomy

    Mowery, Todd M.; Elliott, Kevin S.; Preston E. Garraghty


    The present study investigated the effects of adult-onset sensory deprivation and gonadectomy. Adult male and female rats underwent unilateral transection of the infraorbital nerve. Half of the subjects had been gonadectomized 1 week prior to the nerve injury. We found that the areas of deprived barrels were significantly reduced when compared to barrels in the contralateral control hemisphere, and that this shrinkage was independent of sex and gonadectomy. We also found significant reduction...

  6. Atributos de qualidade da carne de paca (Agouti paca: perfil sensorial e força de cisalhamento Quality attributes of paca meat (Agouti paca: sensory profile and shear force

    C. Gomes


    Full Text Available Avaliaram-se as características sensoriais e determinou-se a força de cisalhamento de cortes de carne de paca (Agouti paca. As análises foram realizadas nos cortes desossados de paleta, lombo e pernil de nove pacas, preparados por cocção até a temperatura interna de 70ºC. A avaliação de aspecto, cor, sabor, odor e maciez foi realizada pela aplicação de teste afetivo a 146 provadores, utilizando-se escala hedônica, e a força de cisalhamento foi determinada pela técnica Warner Bratzler. Na avaliação sensorial, os cortes de paleta, lombo e pernil de paca mostraram diferença significativa (p0,05 entre os cortes, que se mostraram igualmente macios. A carne de paca apresentou-se sensorialmente semelhante à carne suína e com boa aceitação pelos consumidores. O estudo evidenciou o potencial da paca como uma espécie silvestre para a produção comercial de carne para o mercado de carnes vermelhas ou exóticas.Sensory characteristics and shear force of paca meat (Agouti paca were assessed in this study. Analyses were performed in the bonelessshoulder,loin andhamobtained from nine paca carcassesprepared by cookinguntil reaching the internal temperatureof 70°C. The evaluation of flavor, aroma, color, appearance and tenderness was carried out by the application of an affective test using the hedonic scaleand a 146 consumer panel. Shear force was determined by the Warner-Bratzler technique. Shoulder, loin and ham had significant differences (p 0.05 among the cuts, which were similarly tender. Paca meat was found to resemble pork meat in sensory evaluation and had good acceptance by consumers. This study showed the potential of paca (Agouti paca asa wild species for meat production in the red or exotic meat market.

  7. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition.

    Arsa, Supeeraya; Theerakulkait, Chockchai


    The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoa-like aroma intensities than RBPC (p ≤ 0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powder-like aroma intensities than LRBPH (p ≤ 0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p ≤ 0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC. PMID:26243954

  8. Affective and sensory dimensions of pruritus severity: associations with psychological symptoms and quality of life in psoriasis patients

    Zachariae, R.; Zachariae, C.O.; Lei, U.;


    The subjective dimensions of pruritus and their associations with psychological symptoms and quality of life were explored in a sample of 40 psoriasis patients. The patients completed a scale with descriptors from the Structured Itch Questionnaire together with measures of depression, distress...... severity, showed affective, but not sensory, pruritus severity to be a significant predictor of depressive symptoms, global distress, impairment of sleep, and pruritus-related quality of life. Mediation analyses indicated that impaired sleep quality partly mediated the association between pruritus severity...

  9. Affective and sensory dimensions of pruritus severity: Associations with psychological symptoms and quality of life in psoriasis patients

    Zachariae, Robert; Zachariae, Claus; Lei, Ulrikke;


    The subjective dimensions of pruritus and their associations with psychological symptoms and quality of life were explored in a sample of 40 psoriasis patients. The patients completed a scale with descriptors from the Structured Itch Questionnaire together with measures of depression, distress...... severity, showed affective, but not sensory, pruritus severity to be a significant predictor of depressive symptoms, global distress, impairment of sleep, and pruritus-related quality of life. Mediation analyses indicated that impaired sleep quality partly mediated the association between pruritus severity...

  10. Sensory mother cell division is specifically affected in a Cyclin-A mutant of Drosophila melanogaster.

    Ueda, R; Togashi, S; Takahisa, M; Tsurumura, S; Mikuni, M; Kondo, K.(Yamagata University, Yamagata, 992-8510, Japan); Miyake, T


    Cyclin proteins are one of the important components of the mechanism regulating mitosis in eukaryotic cells. We isolated a Drosophila Cyclin-A mutant in which the progenitor cells of the peripheral nervous system (the sensory mother cells) do not divide properly, causing the loss and other abnormalities of mechanosensory organs in the adult fly. Sequence analysis of the mutant genome reveals that a P element is inserted into the first intron of the Cyclin-A gene. A 13 kb wild-type genomic DNA...

  11. Anatomy of British Business School Brands: Attributes Affecting Choice Among Pakistani Postgraduate Students

    Usman Ahmad


    Full Text Available The research studies that investigate business school brands from an Asian consumer perspective are scarce. Current study aims at discovering the branding attributes of UK Business Schools that influence Pakistani business students to apply for admission in higher degrees. Following a naturalistic tradition, data has been collected through semi-structured interviews from a sample of 25 students who were planning to study in United Kingdom. The respondents were identified through personal sources and were later selected using the purposive sampling technique. Thematic analysis was performed to generate themes from the collected data. The data analysis generated four dominant themes that influence the choice of a business school in United Kingdom. These are “financial assistance”, “employability”, “brand reputation” and “rankings”. The study is a pioneer work in the field of university branding from a developing country perspective of Pakistan. The research will be useful to British higher education marketers in devising student-centered branding initiatives. It will also benefit the Pakistani academia, as the country can develop business school brands as well by imparting these attributes to better compete with business schools in UK.

  12. Atributos sensoriais e aceitação de sucos de uva comerciais Sensory attributes and acceptance of commercial grape juices

    Pamella Rio Branco Pontes


    Full Text Available O suco de uva contém compostos fenólicos em quantidades importantes e, portanto, seu consumo é desejável como aporte de substâncias antioxidantes naturais. Os objetivos do estudo foram investigar os atributos sensoriais e avaliar a aceitação de sucos de uva comerciais. Foram analisados três tipos de suco de uva comercializados no Brasil: suco integral, suco concentrado e néctar. Utilizaram-se a Análise Descritiva Quantitativa modificada e o Teste de Aceitação com escala hedônica estruturada de nove pontos, incluindo questões sobre consumo e compra. Os resultados apontam que o suco integral apresentou cor e gosto amargo mais intensos; o suco concentrado (reconstituído apresentou baixa intensidade em todos os atributos; e o néctar de uva apresentou maior intensidade de gosto doce e sabor característico de uva. O teste de aceitação mostrou que o néctar de uva e o suco integral foram os mais aceitos. A maioria dos consumidores relatou consumir quatro ou mais copos suco de uva por mês. O suco integral recebeu maior intenção de compra e o néctar foi a bebida mais consumida. Concluiu-se que o consumidor aprecia o suco integral da uva, com equilibrada intensidade nos atributos sensoriais investigados, todavia, consume com maior frequência o néctar, bebida à qual são adicionadas água e sacarose.Grape juice contains phenolic compounds in considerable amounts, and it is fit for human consumption since it can increase the intake of natural antioxidants. The objectives of this study were to investigate the sensory attributes and to evaluate the acceptance of commercial grape juices. Three types of commercial grape juices were analyzed: pasteurized juice, concentrated juice, and sugar added pasteurized juice. A modified Quantitative Descriptive Analysis and an Acceptance Test with a structured nine-point hedonic scale were used including questions about consumption and purchase intention. The results indicated that the pasteurized

  13. Centrality and Charisma: Comparing How Leader Networks "and" Attributions Affect Team Performance

    Balkundi, Prasad; Kilduff, Martin; Harrison, David A.


    When leaders interact in teams with their subordinates, they build social capital that can have positive effects on team performance. Does this social capital affect team performance because subordinates come to see the leader as charismatic? We answered this question by examining 2 models. First, we tested the charisma-to-centrality model…

  14. Sensory evaluation of orange juice concentrate as affected by irradiation and storage

    Effects of storage temperature and time on orange juice concentrates were studied for samples irradiated with 2.5, 5.0 and 7.5 kGy doses from a gamma-ray source as well as for untreated samples. Samples were stored at 0, 5 and 25C for periods of 1, 30, 60 and 90 days. ''Quantitative Descriptive Analysis'' was used to measure concentrate juice quality. Samples stored for more than one day lost quality as indicated by increases in ratings for ''bitterness'', ''medicinal'' and ''cooked'' attributes. Storage at 0 and 5C seemed to have lesser effect on ''sweetness'', ''oily'', ''acidic'' and ''medicinal'' characteristic than those evaluated for samples stores at 25C. Effect of radiation dose on flavor and aroma attributes depended on storage temperature and time. In most cases, higher doses resulted in lower ''orange'' and higher ''bitter'', ''medicinal'' and ''cooked'' ratings. These results indicated that 2.5 kGy combined with 0 and 5C of storage conditions, provided a feasible approach for preserving juice concentrate

  15. Preschoolers' attribution of affect to music: A comparison between vocal and instrumental performance

    Franco, Fabia; Chew, Marcia; Swaine, Joel S.


    Research has shown inconsistent results concerning the ability of young children to identify musical emotion. This study explores the influence of the type of musical performance (vocal vs. instrumental) on children’s affect identification. Using an independent-group design, novel child-directed music was presented in three conditions: instrumental, vocal-only, and song (instrumental plus vocals) to 3- to 6-year-olds previously screened for language development (n = 76). A forced-choice task ...

  16. Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.).

    Johansen, Tor J; Hagen, Sidsel F; Bengtsson, Gunnar B; Mølmann, Jørgen A B


    Swede is a root vegetable grown under a range of growth conditions that may influence the product quality. The objective of this controlled climate study was to find the effect of growth temperature on sensory quality and the contents of glucosinolates, vitamin C and soluble sugars. High temperature (21 °C) enhanced the intensities of sensory attributes like pungent odour, bitterness, astringency and fibrousness, while low temperature (9 °C) was associated with acidic odour, sweet taste, crispiness and juiciness. Ten glucosinolates were quantified, with progoitrin as the dominant component followed by glucoberteroin, both with highest content at 21 °C. Vitamin C also had its highest content at 21 °C, while the total sugar content was lowest at this temperature. In conclusion, the study demonstrated clear effects of growth temperature on sensory quality and some chemical properties of swede and indicated a good eating quality of swedes grown at low temperatures. PMID:26593487

  17. Biochemical attributes, plant growth and yield of tomato as affected by boron application rates

    A glass house pot experiment, with two tomato cultivars VCT-1 and Riogrande, was 1) in carried out to assess the effects of four levels of soil application of B (0, 0.5, 1.0 and 1.5 mg kg/sup -1/ in the form of borax on plant growth, biochemical content, antioxidant activity and fruit yield. Higher -1 plant growth and fruit yield in both cultivars were achieved by the B 1.0 and 1.5 mg kg/sup -1/ soil application respectively. Application of 0.5 mg B kg/sup -1/ had lower dry matter production as well as fruit yield when compared with B 1.0 and 1.5 mg kg/sup -1/. The percent increase of fruit yield at 0.5 mg B kg/sup -1/ was 12 and 10, in VCT-1 and Riogrande respectively. In the same cultivars, B application at the rate of 1.0 mg B kg/sup -1/ caused fruit yield by 23 and 21% while 1.5 mg B kg/sup -1/ enhanced by 22 and 20% respectively. Boron concentration in leaf, fruit and root increased with the increasing level of B. Boron application at 1.0 and 1.5 mg kg/sup -1/ significantly increased chlorophyll, sugar and protein content in both cultivars. Superoxide dismutase and catalase activity was significantly increased by the soil application of 1.5 mg B kg/sup -1/ in both cultivars of tomato. Results showed that soil application of 1.0 mg B kg soil have a positive effect on plant growth, yield and biochemical attributes of both the tomato cultivars. (author)

  18. Novel evidence that attributing affectively salient signal to random noise is associated with psychosis.

    Ana Catalan

    Full Text Available We wished to replicate evidence that an experimental paradigm of speech illusions is associated with psychotic experiences. Fifty-four patients with a first episode of psychosis (FEP and 150 healthy subjects were examined in an experimental paradigm assessing the presence of speech illusion in neutral white noise. Socio-demographic, cognitive function and family history data were collected. The Positive and Negative Syndrome Scale (PANSS was administered in the patient group and the Structured Interview for Schizotypy-Revised (SIS-R, and the Community Assessment of Psychic Experiences (CAPE in the control group. Patients had a much higher rate of speech illusions (33.3% versus 8.7%, ORadjusted: 5.1, 95% CI: 2.3-11.5, which was only partly explained by differences in IQ (ORadjusted: 3.4, 95% CI: 1.4-8.3. Differences were particularly marked for signals in random noise that were perceived as affectively salient (ORadjusted: 9.7, 95% CI: 1.8-53.9. Speech illusion tended to be associated with positive symptoms in patients (ORadjusted: 3.3, 95% CI: 0.9-11.6, particularly affectively salient illusions (ORadjusted: 8.3, 95% CI: 0.7-100.3. In controls, speech illusions were not associated with positive schizotypy (ORadjusted: 1.1, 95% CI: 0.3-3.4 or self-reported psychotic experiences (ORadjusted: 1.4, 95% CI: 0.4-4.6. Experimental paradigms indexing the tendency to detect affectively salient signals in noise may be used to identify liability to psychosis.

  19. Investigating the Experiential Impact of Sensory Affect in Contemporary Communication Design Studio Education

    Marshalsey, Lorraine


    The studio is the primary site for learning in specialist Communication Design education worldwide. Differing higher education institutions, including art schools and university campuses, have developed a varied range of studio environments. These diverse learning spaces inherently create a complex fabric of affects. In addition, Communication…

  20. Low power laser irradiation does not affect the generation of signals in a sensory receptor

    Lundeberg, T.; Zhou, J.


    The effect of low power Helium-Neon (He-Ne) and Gallium-Arsenide (Ga-As) laser on the slowly adapting crustacean stretch receptor was studied. The results showed that low power laser irradiation did not affect the membrane potential of the stretch receptor. These results are discussed in relation to the use of low power laser irradiation on the skin overlaying acupuncture points in treatment of pain syndrome.

  1. Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.

    Wang, Li; McKeith, Amanda Gipe; Shen, Cangliang; Carter, Kelsey; Huff, Alyssa; McKeith, Russell; Zhang, Xinxia; Chen, Zhengxing


    This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed- and acid-stress-adapted (ASA)-L. monocytogenes (2.2 to 2.5 log CFU/cm(2) ), followed by no dipping (control), dipping in deionized (DI) water, or dipping in a 0.11% HBA solution. This was followed by vacuum or aerobic packaging and storage (7.2 °C, 35 or 20 d). Samples were taken periodically during storage to check for pH changes and analyze the microbial populations. Color measurements were obtained by dipping noninoculated ham slices in a 0.11% HBA solution, followed by vacuum packaging and storage (4.0 °C, 42 d). Sensory evaluations were performed on ham slices treated with 0.05% to 0.23% HBA solutions, followed by vacuum packaging and storage (4.0 °C, 30 d). HBA caused immediate reductions of 1.2 to 1.5 log CFU/cm(2) (P color or sensory attributes of the ham slices stored in vacuum packages. These results are useful for helping ready-to-eat meat processors develop operational procedures for applying HBA on ham slices. PMID:26748557

  2. Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the "Ternera de Aliste" Quality Label.

    Revilla, I; Vivar-Quintana, A M


    The effect of breed, sex and ageing time on carcass, meat and eating quality were examined in 32 calves of the "Ternera de Aliste" Spanish Quality Label. Swiss Brown×Alistano-Sanabresa heifers were mated with Charolais or Limousin bulls in order to study the effect of breed. Bull and heifer calves were slaughtered when they were 6-7 months old. Samples of the M. longissimus dorsi were aged for 3, 5 or 7 days and chemical and sensory analyses were done. The results showed no differences due to sex but Charolais sires produced meat which was more tender, juicier and had more odour intensity with a darker colour than meat of the Limousin sired animals. Ageing influenced both sensory and instrumental hardness, colour and odour intensity. After seven days of maturation the meat from such young animals achieved a high quality. PMID:22062288

  3. The relationship between attributions, affect and the achievement in English of standard 8 students in the Sebokeng/Evaton circuits /Sipho Elijah Mqwathi

    Mqwathi, Sipho Elijah


    The aims of this study were: I. to determine the nature of attributions and affect, and the interactive relationships between these two composite variables and academic achievement, from a literature review; II. to empirically determine the relationship between socio-economic status, age and sex and achievement in English of Standard 8 students; and III. to empirically determine the relationship between attributions, affect and achievement in English of Standard 8 student...

  4. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

    Lytra, Georgia; Tempere, Sophie; Marchand, Stéphanie; de Revel, Gilles; Barbe, Jean-Christophe


    Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory profile evaluations clearly confirmed the evolution of the wine's fruity notes during sensory analysis, highlighting significant differences for red-berry and fresh fruit as well as black berry and jammy fruit, after 5 and 15min, respectively. Dynamic analytical methods revealed a decrease in ester and dimethyl sulphide (DMS) concentrations in the first few minutes. Sensory profiles of aromatic reconstitutions demonstrated that the aromatic modulation of fruity notes observed during wine tasting was explained by changes in ester and DMS concentrations. These results revealed that variations in concentrations of DMS and esters during wine tasting had a qualitative impact, by modulating fruity aromas in red wine. PMID:26471544

  5. Cardiac Arrest-Induced Global Brain Hypoxia-Ischemia during Development Affects Spontaneous Activity Organization in Rat Sensory and Motor Thalamocortical Circuits during Adulthood.

    Shoykhet, Michael; Middleton, Jason W


    Normal maturation of sensory information processing in the cortex requires patterned synaptic activity during developmentally regulated critical periods. During early development, spontaneous synaptic activity establishes required patterns of synaptic input, and during later development it influences patterns of sensory experience-dependent neuronal firing. Thalamocortical neurons occupy a critical position in regulating the flow of patterned sensory information from the periphery to the cortex. Abnormal thalamocortical inputs may permanently affect the organization and function of cortical neuronal circuits, especially if they occur during a critical developmental window. We examined the effect of cardiac arrest (CA)-associated global brain hypoxia-ischemia in developing rats on spontaneous and evoked firing of somatosensory thalamocortical neurons and on large-scale correlations in the motor thalamocortical circuit. The mean spontaneous and sensory-evoked firing rate activity and variability were higher in CA injured rats. Furthermore, spontaneous and sensory-evoked activity and variability were correlated in uninjured rats, but not correlated in neurons from CA rats. Abnormal activity patterns of ventroposterior medial nucleus (VPm) neurons persisted into adulthood. Additionally, we found that neurons in the entopeduncular nucleus (EPN) in the basal ganglia had lower firing rates yet had higher variability and higher levels of burst firing after injury. Correlated levels of power in local field potentials (LFPs) between the EPN and the motor cortex (MCx) were also disrupted by injury. Our findings indicate that hypoxic-ischemic injury during development leads to abnormal spontaneous and sensory stimulus-evoked input patterns from thalamus to cortex. Abnormal thalamic inputs likely permanently and detrimentally affect the organization of cortical circuitry and processing of sensory information. Hypoxic-ischemic injury also leads to abnormal single neuron and

  6. Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses

    Ali, Kashif; Maltese, Federica [Leiden University, Division of Pharmacognosy, Section Metabolomics, Institute of Biology (Netherlands); Toepfer, Reinhard [Institute for Grapevine Breeding Geilweilerhof, Julius Kuehn Institute (JKI), Federal Research Centre for Cultivated Plants (Germany); Choi, Young Hae, E-mail:; Verpoorte, Robert [Leiden University, Division of Pharmacognosy, Section Metabolomics, Institute of Biology (Netherlands)


    {sup 1}H NMR (nuclear magnetic resonance spectroscopy) has been used for metabolomic analysis of 'Riesling' and 'Mueller-Thurgau' white wines from the German Palatinate region. Diverse two-dimensional NMR techniques have been applied for the identification of metabolites, including phenolics. It is shown that sensory analysis correlates with NMR-based metabolic profiles of wine. {sup 1}H NMR data in combination with multivariate data analysis methods, like principal component analysis (PCA), partial least squares projections to latent structures (PLS), and bidirectional orthogonal projections to latent structures (O2PLS) analysis, were employed in an attempt to identify the metabolites responsible for the taste of wine, using a non-targeted approach. The high quality wines were characterized by elevated levels of compounds like proline, 2,3-butanediol, malate, quercetin, and catechin. Characterization of wine based on type and vintage was also done using orthogonal projections to latent structures (OPLS) analysis. 'Riesling' wines were characterized by higher levels of catechin, caftarate, valine, proline, malate, and citrate whereas compounds like quercetin, resveratrol, gallate, leucine, threonine, succinate, and lactate, were found discriminating for 'Mueller-Thurgau'. The wines from 2006 vintage were dominated by leucine, phenylalanine, citrate, malate, and phenolics, while valine, proline, alanine, and succinate were predominantly present in the 2007 vintage. Based on these results, it can be postulated the NMR-based metabolomics offers an easy and comprehensive analysis of wine and in combination with multivariate data analyses can be used to investigate the source of the wines and to predict certain sensory aspects of wine.

  7. Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses

    1H NMR (nuclear magnetic resonance spectroscopy) has been used for metabolomic analysis of ‘Riesling’ and ‘Mueller-Thurgau’ white wines from the German Palatinate region. Diverse two-dimensional NMR techniques have been applied for the identification of metabolites, including phenolics. It is shown that sensory analysis correlates with NMR-based metabolic profiles of wine. 1H NMR data in combination with multivariate data analysis methods, like principal component analysis (PCA), partial least squares projections to latent structures (PLS), and bidirectional orthogonal projections to latent structures (O2PLS) analysis, were employed in an attempt to identify the metabolites responsible for the taste of wine, using a non-targeted approach. The high quality wines were characterized by elevated levels of compounds like proline, 2,3-butanediol, malate, quercetin, and catechin. Characterization of wine based on type and vintage was also done using orthogonal projections to latent structures (OPLS) analysis. ‘Riesling’ wines were characterized by higher levels of catechin, caftarate, valine, proline, malate, and citrate whereas compounds like quercetin, resveratrol, gallate, leucine, threonine, succinate, and lactate, were found discriminating for ‘Mueller-Thurgau’. The wines from 2006 vintage were dominated by leucine, phenylalanine, citrate, malate, and phenolics, while valine, proline, alanine, and succinate were predominantly present in the 2007 vintage. Based on these results, it can be postulated the NMR-based metabolomics offers an easy and comprehensive analysis of wine and in combination with multivariate data analyses can be used to investigate the source of the wines and to predict certain sensory aspects of wine.

  8. Strategies to Affect Student Sensory Awareness of the Environment in a Rural Schools Setting: Kindergarten Through Grade Three.

    Peters, Richard O.

    Presenting eight sample environmental education sensory lessons designed for K-3 students in rural areas, this guide briefly details the rationale and means for developing proximity congruence between students and life space phenomena. Field trips, nature walks, site studies, and other outdoor activities are briefly discussed. The format of each…

  9. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.

    Holdstock, J; Aalhus, J L; Uttaro, B A; López-Campos, O; Larsen, I L; Bruce, H L


    Canada B4 beef carcasses are penalized because the longissimus thoracis (LT) at the grade site (12-13th ribs) is darker than the color threshold for normal bright cherry-red beef. Previous studies have shown that not all B4 carcasses have pH>6.0; therefore, the relationship between LT pH and meat quality was investigated by collecting thirty half-carcasses comprised of the following: ten Canada AA (AA, control), ten B4 with LT pH>6.0 (CL, classic), and ten B4 with LT pH<6.0 (AT, atypical). LT from CL carcasses had the lowest mean lactate level, lowest glucidic potential and highest mean pH value. LT muscle from CL and AT carcasses was dark and had decreased purge, drip loss and cooking loss. Warner-Bratzler shear force values and sensory panel results showed that AT beef was toughest (P<0.0001), substantiating economic penalty. Causal mechanisms for AT carcasses may be inconsistent with traditional DFD theory because of close to normal final muscle pH. PMID:25173716

  10. Fruit Quality and Phytochemical Attributes of Some Apricot (Prunus armeniaca L.) Cultivars as Affected by Genotypes and Seasons

    Oguzhan CALISKAN; Safder BAYAZIT; Ahmet SUMBUL


    This study was conducted over two growing seasons (2010 and 2011) to evaluate effects on fruit quality and phytochemical properties of new Turkish cultivars, hybrid between Irano-Caucasian- and European eco-geographic groups, and some important apricot cultivars in the eastern Mediterranean region of Turkey. Fruit quality characteristics, sensory traits, and phytochemical parameters were investigated. The data showed that considerable variation existed in fruit quality and phytochemical prope...

  11. Identifying product attributes and consumer attitudes that impact willingness-to-pay for a nutraceutical-rich juice product

    Lawless, Lydia J.R.; Drichoutis, Andreas; Nayga, Rodolfo; Threlfall, Renee T.; Meullenet, Jean-François


    A non-hypothetical Becker–DeGroot–Marschak (BDM) auction-like mechanism was utilized to determine consumer characteristics, attitudinal factors, and product sensory attributes that affect willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%Pomegranate+13%Black Cherry). Participants (n=228) were recruited for a BDM mechanism that included four treatment groups: Info (received a potential health statement), Taste (evaluated the sensory attributes of the juice blend), I...

  12. Rootstock and fruit canopy position affect peach [Prunus persica (L.) Batsch] (cv. Rich May) plant productivity and fruit sensorial and nutritional quality.

    Gullo, Gregorio; Motisi, Antonio; Zappia, Rocco; Dattola, Agostino; Diamanti, Jacopo; Mezzetti, Bruno


    The right combination of rootstock and training system is important for increased yield and fruit sensorial and nutritional homogeneity and quality with peach [Prunus persica (L.) Batsch]. We investigated the effects of rootstock and training system on these parameters, testing the effect of vigorous GF677 and weaker Penta rootstock on 'Rich May' peach cultivar. Fruit position effects regarding photosynthetically active radiation availability, along the canopy profile using the Y training system, were investigated. The positive relationships between total polyphenols content and antioxidant capacity according to canopy vigour and architecture were determined for the two scion/stock combinations. Changes in fruit epicarp colour and content of bioactive compounds were also determined. Lower-vigour trees from Penta rootstock grafting yielded larger fruit with improved skin overcolour, and greater total polyphenols content and antioxidant capacity. GF677 rootstock produced more vigorous trees with fruit with lower sensorial and nutritional parameters. Canopy position strongly affects fruit sensorial and nutritional qualities. These data define potential for improvements to peach production efficiency and fruit quality, particularly for southern Europe peach cultivation conditions. PMID:24491725

  13. Occupational functioning in early non-affective psychosis: the role of attributional biases, symptoms and executive functioning.

    Fornells-Ambrojo, M; Craig, T; Garety, P


    Aims. Occupational functioning is severely impaired in people with psychosis. Social cognition has recently been found to be a stronger predictor of functioning than neurocognition. This study is the first to investigate if externalizing attributional biases that are typically associated with psychosis play a role in the vocational pathways of people with early psychosis. Methods. A cross-sectional design was used. Fifty participants with early psychosis were recruited from a cohort of 144 participants of the Lambeth Early Onset randomized control trial at 18-month follow-up. Information on occupational functioning was obtained using case notes and interview. Severity of symptoms was assessed and participants completed measures on attributional style and executive functioning. Results. Although executive functioning and positive symptoms were associated with poor occupational functioning, an externalizing attributional style for failures and reduced engagement in occupational activities during the previous 18 months emerged as the only predictors of poor occupational functioning at 18-month follow-up. Conclusions. An externalizing attributional bias is associated with poor occupational functioning. Further research is needed to investigate the direction of this relationship and whether attributional biases mediate the impact of symptoms and cognitive impairment on functioning. PMID:23510839

  14. A Longitudinal Examination of Perceived Discrimination and Depressive Symptoms in Ethnic Minority Youth: The Roles of Attributional Style, Positive Ethnic/Racial Affect, and Emotional Reactivity

    Stein, Gabriela L.; Supple, Andrew J.; Huq, Nadia; Dunbar, Angel S.; Prinstein, Mitchell J.


    Although perceived ethnic/racial discrimination is well established as a risk factor for depressive symptoms in ethnic minority youth, few studies have examined their longitudinal relationship over time. This study examined whether a negative attributional style, positive ethnic/racial affect, and emotional reactivity moderated the longitudinal…

  15. Attentive, Affective, and Adaptive Behavior in the Cat: Sensory deprivation of the forebrain by lesions in the brain stem results in striking behavioral abnormalities.

    Sprague, J M; Chambers, W W; Stellar, E


    Lesions of the lateral portion of the upper midbrain, involving medial, lateral, spinal, and trigeminal lemnisci primarily, result in a consistent syndrome of symptoms in the cat. (i) There is a marked sensory deficit, characterized mainly by sensory inattention and poor localization in the tactile, proprioceptive, auditory, gustatory, and nociceptive modalities, where direct pathways are interrupted. Similar defectsappear in vision and olfaction where no known direct or primary paths are interrupted. (ii) These cats are characterized by a lack of affect, showing little or no defensive and aggressive reaction to noxious and aversive situations and no response to pleasurable stimulation or solicitation of affection or petting. The animals are mute, lack facial expression, and show minimal autonomic responses. (iii) They show a hyperexploratory activity characterized by incessant, stereotyped wandering, sniffing, and visual searching, as though hallucinating. This behavior appears to be centrally directed and is very difficult to interrupt with environmental stimuli. (iv) They also demonstrate exaggerated oral activities: they snap in response to tactile stimulation of the lips, seizing and swallowing small objects even if inedible; they overeat; they hold objects too large to swallow (a mouse, a catnip ball) firmly clamped in the mouth for long periods of time; they mount and seize other animals (rat, cat, dog, monkey) by the back or the neck; they lick and chew the hair and skin of the back or tail incessantly when confined in a cage. In interpreting these results we emphasize the view that the syndrome is due chiefly to the extensive, specific, sensory deprivation produced by interruption of the lemnisci at the rostral midbrain. The relation of these findings to the effects of sensory isolation in man and animals, to the effects of midbrain lesions and neodecortication, to parietal lobe syndrome in primates, and to the behavior of autistic children is discussed

  16. Mutations in Protocadherin 15 and Cadherin 23 Affect Tip Links and Mechanotransduction in Mammalian Sensory Hair Cells

    Alagramam, Kumar N.; Goodyear, Richard J.; Ruishuang Geng; Furness, David N.; Van Aken, Alexander F J; Walter Marcotti; Kros, Corné J.; Richardson, Guy P.


    Immunocytochemical studies have shown that protocadherin-15 (PCDH15) and cadherin-23 (CDH23) are associated with tip links, structures thought to gate the mechanotransducer channels of hair cells in the sensory epithelia of the inner ear. The present report describes functional and structural analyses of hair cells from Pcdh15(av3J) (av3J), Pcdh15(av6J) (av6J) and Cdh23(v2J) (v2J) mice. The av3J and v2J mice carry point mutations that are predicted to introduce premature stop codons in the tr...

  17. Future-sketching and multi-attribute evaluation may affect your preference order of complex policy scenarios

    Vlek, Charles; Mesken, Jolieke; Steg, Linda


    A total of 158 citizens from Groningen and surrounding villages evaluated summary descriptions of four different policy scenarios (A-D) for metropolitan traffic in the next decades. Eighty subjects rank-ordered the scenarios following a multi-attribute evaluation method. The other 78 subjects provid

  18. Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.

    Haug, Megan T; King, Ellena S; Heymann, Hildegarde; Crisosto, Carlos H


    A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commercial handlers. Processing included potassium sorbate as a preservative and SO2 application as an antibrowning agent for white cultivars. As a consequence of SO2 use during processing, high sulfite residues affected the sensory profiles of the white dried fig cultivars. Significant differences between dried fig cultivars and sources demonstrate perceived differences between processing and storage methods. The panel-determined sensory lexicon can help with California fig marketing. PMID:23957419

  19. Microbiological, chemical, and sensory changes in irradiated pico de gallo

    The effects of gamma processing (1 kGy) and refrigerated storage (2 degrees C) on microbiological, sensory, and chemical quality of pico de gallo was studied. Color, flavor, texture, odor, and heat sensory attributes were not affected by radiation treatment. The treatment decreased populations of aerobic mesophilic, heterofermentative, and total lactic microflora during storage. L-ascorbic acid content declined 50% in response to gamma processing, but levels were similar in irradiated and non-irradiated samples after 6 wk. Pectin solubility was affected by radiation treatment. Gamma processing caused a reduction in pectin degree of estenfication, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins

  20. Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

    Baeza, E; Chartrin, P; Lessire, M; Meteau, K; Chesneau, G; Guillevic, M; Mourot, J


    The aim of this study was to increase the n-3 fatty acid (n-3 FA) content of eggs without affecting their sensorial and/or technological properties or the laying performance of hens. Laying hens from line 477 were divided into 5 groups corresponding to 5 different diets over the laying period: control diet (C) and diets containing extruded linseed with a high level of fibre (ELHF), extruded linseed with a low level of fibre (ELLF), microalgae, or a combination of 75% ELLF and 25% MA (ELLF+MA). Dietary enrichment with n-3 FA had no effect on the laying performance, hen body weight or egg white viscosity. The egg yolks produced by hens fed the diet containing microalgae were redder than egg yolks from the other groups, suggesting the presence of red pigments in the microalgae preparation. However, the colour difference was low and not perceptible to the human eye. Moreover, colour measurement of egg yolks by sensorial analysis panellists using the Roche colour fan did not reveal a diet effect on this parameter. Egg yolk lipid content was not affected by diet. The egg yolk of hens fed on diets containing linseed and/or microalgae had greater n-3 FA content (×2.5 to 2.9 compared to group C). Linseed mainly increased the linolenic acid content (×3.0 to 3.4 compared to group C) and the microalgae increased the LC n-3 FA content (×4.1 compared to group C). Dietary enrichment with n-3 FA had no effect on the sensorial quality of shell cooked eggs except for the "unusual flavour" criterion for which the score was higher for the MA group compared to the other groups and corresponded to a fishy flavour. PMID:26509946

  1. Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

    Fonseca, S.


    Full Text Available This work studies the effect of fat content on the main characteristics of a traditional, Spanish dry-ripened sausage called “salchichón” from the Celta pig breed manufactured with 10, 20 and 30% back fat. Physicochemical properties, color, texture and free fatty acid profile were evaluated throughout the process after 0, 7, 21, 35 and 49 days of ripening, while the study of the volatile compound profile and the sensory evaluation were only performed on the final products. In general, most of the studied physicochemical, color and textural parameters were significantly (P En este trabajo se estudia el efecto del contenido en grasa sobre las principales características del “salchichón”, un embutido crudo-curado tradicional español, elaborado con cerdo de raza Celta y con adición de 10, 20 y 30% de grasa dorsal. Las propiedades físico-químicas, color, textura y perfil de ácidos grasos libres se evaluaron a lo largo del proceso tras 0, 7, 21, 35 y 49 días de maduración, mientras que el estudio del perfil de compuestos volátiles y la evaluación sensorial se llevó a cabo únicamente en los productos finales. En general, la mayoría de los parámetros físico-químicos, de color y textura estudiados se vieron significativamente (P < 0,05 afectados por el nivel de grasa. Las reacciones lipolíticas también resultaron favorecidas con altos niveles de grasa que dan lugar a una mayor liberación de ácidos grasos libres. Los embutidos con 10% de grasa mostraron un contenido más elevado en compuestos volátiles, a pesar de no haber mostrado diferencias significativas en la intensidad de flavor. La evaluación sensorial también reflejó una preferencia por la textura de los embutidos con 30% de grasa. Este hecho nos lleva a concluir que, aunque la reducción de grasa mejoraría la calidad nutricional de los productos cárnicos crudo-curados, sería satisfactoria sólo si se lleva a cabo hasta cierto nivel. Por tanto, una formulaci

  2. Creativity as an Attribute of Positive Psychology: The Impact of Positive and Negative Affect on the Creative Personality

    Charyton, Christine; Hutchison, Shannon; Snow, Lindsay; Rahman, Mohammed A.; Elliott, John O.


    Positive psychology explores how optimism can lead to health, happiness, and creativity. However, questions remain as to how affective states influence creativity. Data on creative personality, optimism, pessimism, positive and negative affect, and current and usual happiness ratings were collected on 161 college students enrolled in an…

  3. Fruit Quality and Phytochemical Attributes of Some Apricot (Prunus armeniaca L. Cultivars as Affected by Genotypes and Seasons

    Oguzhan CALISKAN


    Full Text Available This study was conducted over two growing seasons (2010 and 2011 to evaluate effects on fruit quality and phytochemical properties of new Turkish cultivars, hybrid between Irano-Caucasian- and European eco-geographic groups, and some important apricot cultivars in the eastern Mediterranean region of Turkey. Fruit quality characteristics, sensory traits, and phytochemical parameters were investigated. The data showed that considerable variation existed in fruit quality and phytochemical properties of Turkish, and foreign apricot cultivars based on genotypes and growing seasons. The new hybrid cultivar ‘Çağataybey’ contained the highest total soluble solid content (14.6%, rich total phenolic (93.9 mg GAE 100g-1 fw, and total antioxidant capacity levels (9.8 mmol Fe2+ kg-1 fw, and >50% of blush color on the fruit peels among the cultivars. The fructose and sucrose values showed positively significant correlations with total phenolics (r = 0.55 and r = 0.69, at p< 0.05, respectively. The authors had estimated that the data will be useful for breeding studies to improve fruit quality and nutritional contents of apricot cultivars.

  4. A sensory evaluation of irradiated cookies made from flaxseed meal

    Rodrigues, Flávio T.; Fanaro, Gustavo B.; Duarte, Renato C.; Koike, Amanda C.; Villavicencio, Anna Lucia C. H.


    The growing consumer demand for food with sensory quality and nutritional has called for research to develop new products with consumer acceptance as cookies made from flaxseed meal, that can be inserted in diet of celiacs. Celiac disease characterized by an inappropriate immune response to dietary proteins found in wheat, rye and barley (gluten and gliadin). It can affect anyone at any age and is more common in women. The celiac disease does not have cure and the only scientifically proven treatment is a gluten free diet. Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change. Sensory analyses were used to assess gluten-free bakery foods subjected to ionizing radiation sensory attributes.

  5. Analyzing sensory data with R

    Le, Sebastien


    Quantitative Descriptive Approaches When panelists rate products according to one single list of attributes Data, sensory issues, notations In practice For experienced users: Measuring the impact of the experimental design on the perception of the products? When products are rated according to one single list of attributesData, sensory issues, notations In practice For experienced users: Adding supplementary information to the product space When products are rated according to several lists

  6. Influence of the presence and type of fragrance on the sensory perception of cosmetic formulations

    Gisele Mara Silva Gonçalves; Silvana Mariana Srebernich; Bartira Guiçardi Vercelino; Bruna Melli Zampieri


    The aim of the present study was to evaluate the sensory assessments of identical cosmetic formulations with and without fragrance to investigate not only the acceptance but also how different fragrances affected their attributes, such as skin feel, tackiness and spreadability. Three gel and three cream formulations with and without two types of fragrance, fennel and sweet flowers, were assessed for various attributes. The presence and type of fragrance used affected the testers' perception o...

  7. Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents

    Zanor, Maria Inés; Rambla, José-Luis; Chaib, Jamila; Steppa, Agnes; Medina, Aurore; Grannell, Antonio; Fernie, Alisdair; Causse, Mathilde


    Numerous studies have revealed the extent of genetic and phenotypic variation between both species and cultivars of tomato. Using a series of tomato lines resulting from crosses between a cherry tomato and three independent large fruit cultivar (Levovil, VilB, and VilD), extensive profiling of both central primary metabolism and volatile organic components of the fruit was performed. In this study, it was possible to define a number of quantitative trait loci (QTLs) which determined the level...

  8. Mutations in protocadherin 15 and cadherin 23 affect tip links and mechanotransduction in mammalian sensory hair cells.

    Kumar N Alagramam

    Full Text Available Immunocytochemical studies have shown that protocadherin-15 (PCDH15 and cadherin-23 (CDH23 are associated with tip links, structures thought to gate the mechanotransducer channels of hair cells in the sensory epithelia of the inner ear. The present report describes functional and structural analyses of hair cells from Pcdh15(av3J (av3J, Pcdh15(av6J (av6J and Cdh23(v2J (v2J mice. The av3J and v2J mice carry point mutations that are predicted to introduce premature stop codons in the transcripts for Pcdh15 and Cdh23, respectively, and av6J mice have an in-frame deletion predicted to remove most of the 9th cadherin ectodomain from PCDH15. Severe disruption of hair-bundle morphology is observed throughout the early-postnatal cochlea in av3J/av3J and v2J/v2J mice. In contrast, only mild-to-moderate bundle disruption is evident in the av6J/av6J mice. Hair cells from av3J/av3J mice are unaffected by aminoglycosides and fail to load with [(3H]-gentamicin or FM1-43, compounds that permeate the hair cell's mechanotransducer channels. In contrast, hair cells from av6J/av6J mice load with both FM1-43 and [(3H]-gentamicin, and are aminoglycoside sensitive. Transducer currents can be recorded from hair cells of all three mutants but are reduced in amplitude in all mutants and have abnormal directional sensitivity in the av3J/av3J and v2J/v2J mutants. Scanning electron microscopy of early postnatal cochlear hair cells reveals tip-link like links in av6J/av6J mice, substantially reduced numbers of links in the av3J/av3J mice and virtually none in the v2J/v2J mice. Analysis of mature vestibular hair bundles reveals an absence of tip links in the av3J/av3J and v2J/v2J mice and a reduction in av6J/av6J mice. These results therefore provide genetic evidence consistent with PCDH15 and CDH23 being part of the tip-link complex and necessary for normal mechanotransduction.

  9. Sensory mononeuropathies.

    Massey, E W


    The clinical neurologist frequently encounters patients with a variety of focal sensory symptoms and signs. This article reviews the clinical features, etiologies, laboratory findings, and management of the common sensory mononeuropathies including meralgia paresthetica, cheiralgia paresthetica, notalgia paresthetica, gonyalgia paresthetica, digitalgia paresthetica, intercostal neuropathy, and mental neuropathy. PMID:9608615

  10. Sensory analysis of lipstick.

    Yap, K C S; Aminah, A


    Sensory analysis of lipstick product by trained panellists started with recruiting female panels who are lipstick users, in good health condition and willing to be a part of sensory members. This group of people was further scrutinized with duo-trio method using commercial lipstick samples that are commonly used among them. About 40% of the 15 panels recruited were unable to differentiate the lipstick samples they usually use better than chance. The balance of nine panels that were corrected at least with 65% across all trials in panels screening process was formed a working group to develop sensory languages as a means of describing product similarities and differences and a scoring system. Five sessions with each session took about 90 min were carried out using 10 types of lipsticks with different waxes mixture ratio in the formulation together with six commercial lipsticks that are the most common to the panels. First session was focus on listing out the panels' perception towards the characteristic of the lipstick samples after normal application on their lips. Second session was focus on the refining and categorizing the responses gathered from the first session and translated into sensory attributes with its definition. Third session was focus on the scoring system. Fourth and fifth sessions were repetition of the third session to ensure consistency. In a collective effort of the panels, sensory attributes developed for lipstick were Spreadability, Off flavour, Hardness, Smoothness, Moist, Not messy, Glossy and Greasy. Analysis of variance was able to provide ample evidence on gauging the panel performance. A proper panels selecting and training was able to produce a reliable and sensitive trained panel for evaluating the product based on the procedures being trained. PMID:21272038

  11. How inhomogeneous salt distribution can affect the sensory properties of salt-reduced multi-component food: contribution of a mixture experimental design approach applied to pizza

    Guilloux, Marion; PROST, Carole; Courcoux, Philippe; Le Bail, Alain


    Salt reduction in food is a major concern for public health authorities but remains a challenge for the food industry. Aims of this study are to modulate salt distribution between the ingredients of salt-reduced pizza (-30%) by modifying the salt content of each ingredient without changing the total salt content of pizza using mixture experimental design, to demonstrate its impact on sensory properties, and to determine the formulation with sensory properties, evaluated by Quantitative Descri...

  12. Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements

    In addition to flavor attributes, pomegranate juices have sweet, sour, bitter tastes, astringent, and toothetch feeling factors. Many factors influence tastes and feeling factors. Measuring these attributes without a sensory panel makes economic sense. This investigation compares descriptive sensory...

  13. The mRNA expression and histological integrity in rat forebrain motor and sensory regions are minimally affected by acrylamide exposure through drinking water

    A study was undertaken to determine whether alterations in the gene expression or overt histological signs of neurotoxicity in selected regions of the forebrain might occur from acrylamide exposure via drinking water. Gene expression at the mRNA level was evaluated by cDNA array and/or RT-PCR analysis in the striatum, substantia nigra and parietal cortex of rat after a 2-week acrylamide exposure. The highest dose tested (maximally tolerated) of approximately 44 mg/kg/day resulted in a significant decreased body weight, sluggishness, and locomotor activity reduction. These physiological effects were not accompanied by prominent changes in gene expression in the forebrain. All the expression changes seen in the 1200 genes that were evaluated in the three brain regions were ≤ 1.5-fold, and most not significant. Very few, if any, statistically significant changes were seen in mRNA levels of the more than 50 genes directly related to the cholinergic, noradrenergic, GABAergic or glutamatergic neurotransmitter systems in the striatum, substantia nigra or parietal cortex. All the expression changes observed in genes related to dopaminergic function were less than 1.5-fold and not statistically significant and the 5HT1b receptor was the only serotonin-related gene affected. Therefore, gene expression changes were few and modest in basal ganglia and sensory cortex at a time when the behavioral manifestations of acrylamide toxicity had become prominent. No histological evidence of axonal, dendritic or neuronal cell body damage was found in the forebrain due to the acrylamide exposure. As well, microglial activation was not present. These findings are consistent with the absence of expression changes in genes related to changes in neuroinflammation or neurotoxicity. Over all, these data suggest that oral ingestion of acrylamide in drinking water or food, even at maximally tolerable levels, induced neither marked changes in gene expression nor neurotoxicity in the motor and

  14. Food Intake Is Influenced by Sensory Sensitivity

    Naish, Katherine R.; Gillian Harris


    Wide availability of highly palatable foods is often blamed for the rising incidence of obesity. As palatability is largely determined by the sensory properties of food, this study investigated how sensitivity to these properties affects how much we eat. Forty females were classified as either high or low in sensory sensitivity based on their scores on a self-report measure of sensory processing (the Adult Sensory Profile), and their intake of chocolate during the experiment was measured. Foo...

  15. Lack of sensorial innervation in the newborn female rats affects the activity of hypothalamic monoaminergic system and steroid hormone secretion during puberty.

    Quiróz, Ubaldo; Morales-Ledesma, Leticia; Morán, Carolina; Trujillo, Angélica; Domínguez, Roberto


    There is evidence that sensory innervation plays a role regulating ovarian functions, including fertility.Since sensory denervation by means of capsaicin in newborn female rats results in a lower response togonadotropins, the present study analyzed the effects that sensory denervation by means of capsaicin in neonatal rats has on the concentration of monoamines in the anterior(AH) and medium (MH) hypothalamus, and on steroid hormone levels in serum. Groups of newborn female rats were injected subcutaneously with capsaicin and killed at 10, 20, and 30 days of age and on the first vaginal estrous.The concentrations of noradrenaline, dopamine, serotonin(5-HT), and their metabolites in the AH and MH were measured using HPLC, and the levels of estradiol (E),progesterone (P), testosterone (T), FSH, and luteinizing hormone using radioimmunoanalysis. The results show thatat 20 days of age, capsaicin-treated rats have lowernoradrenergic and serotonergic activities in the AH, and that the dopaminergic activity was lower in the MH. These results suggest that the sensorial system connections within the monoaminergic systems of the AH and MH are different.Capsaicin-treated animals had lower T, E, and P levels than in the control group, suggesting that the lower activity in the AH monoaminergic system and lower hormonesecretion could be explained by the blockade of information mediated by the sensory innervation (probably substance P), mainly between the ovary and the AH. PMID:24122121

  16. Phytochemical and Morphological Attributes of St. John’s Wort (Hypericum perforatum Affected by Organic and Inorganic Fertilizers; Humic Acid and Potassium Sulphate

    Helaleh Sadat KABOLI FARSHCHI


    Full Text Available This experiment was designed to evaluate the effects of organic (liquid humic acid and inorganic (potassium sulphate on phytochemical and morphological attributes of St. John’s Wort (Hypericum perforatum. Thus, a research was conducted in a factorial experiment (3×3 based on completely randomized design with three replications. Treatments consisted of potassium sulphate (Kx at three concentrations (0, 60 and 100 Kg/h which were treated before flowering and humic acid (Hx at three concentrations (0, 20 and 40 L/h which were fertigated four times of 15-days intervals. Results showed that the plant stem height, number of flowering stems and number of flowers were significantly affected by simple effect of each fertilizers (p<0.01, while their interaction effect was not significant for the plants height. The highest contents of fresh and dry weight were achieved under the highest amounts of fertilizers (K100 and H40. The highest stem height, number of flowers and number of flowering stems also belonged to these treatments. Increment of applied fertilizers led to increase of obtained essential oils, so that application of these fertilizers simultaneously increased the essential oil content up to 6-fold. Regarding the antioxidant activity, applied fertilizers at their high levels showed significant effects on decrease of EC50, which means the increment of antioxidant activity of H. perforatum.

  17. Do Parental Attributions Affect Treatment Outcome in a Parenting Program? An Exploration of the Effects of Parental Attributions in an RCT of Stepping Stones Triple P for the ASD Population

    Whittingham, Koa; Sofronoff, Kate; Sheffield, Jeanie; Sanders, Matthew R.


    This study was conducted in conjunction with a randomised controlled trial of the parenting program Stepping Stones Triple P for parents of children with autism spectrum disorders (ASDs). Fifty-nine families with a child with ASD participated. This study focussed upon the role of parental attributions in predicting treatment outcome. Stepping…

  18. A sensory evaluation of irradiated cookies made from flaxseed meal

    The growing consumer demand for food with sensory quality and nutritional has called for research to develop new products with consumer acceptance as cookies made from flaxseed meal, that can be inserted in diet of celiacs. Celiac disease characterized by an inappropriate immune response to dietary proteins found in wheat, rye and barley (gluten and gliadin). It can affect anyone at any age and is more common in women. The celiac disease does not have cure and the only scientifically proven treatment is a gluten free diet. Irradiation as a decontamination method used for a many variety of foodstuffs, being very feasible, useful method to increase the shelf life, effective and environmental friendly without any sensory properties significant change. Sensory analyses were used to assess gluten-free bakery foods subjected to ionizing radiation sensory attributes. - Highlights: ► Celiac disease is an inappropriate immune response to dietary proteins. ► Irradiation is an useful method to increase the food shelf life. ► Sensory analysis is applied in the improvement of the quality of foods.

  19. Elaboración de Panes con Agregado de Harina de Arroz Integral y Modelación de sus Atributos Sensoriales a Través de la Metodología de Superficie de Respuesta Elaboration Bread with Added Rice Flour and Modeling of Sensory Attributes Through Response Surface Methodology

    Armando Alvis


    Full Text Available Se estudió la elaboración de pan con agregado de harina de arroz integral a través de 17 formulas experimentales. Esto con el objetivo de encontrar una formulación para la producción de pan que presente mejores propiedades físicas y sensoriales y mejor calidad nutricional. La panificación se llevó a cabo con la hidratación necesaria para mantener la mezcla batida a consistencia constante. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado y el análisis se realizó mediante gráficos de superficies de respuesta para cada una de las variables evaluadas. Se obtuvo correlaciones lineales altamente significativas entre la dureza, elasticidad y volumen específico medidos instrumentalmente y lo determinado por los jueces. Se concluye que los modelos matemáticos desarrollados pueden sustituir la evaluación sensorial de las propiedades físicas evaluadas y determinar la mejor formulación para la producción de pan.The production of bread with added rice flour through 17 experimental formulas. This with the aim of finding a formulation for the production of bread that presents better physical and sensory properties and improved nutritional quality. Baking was carried out with the necessary moisture to keep the mix with constant consistency. The sensory attributes of the bread were evaluated by a trained panel and the analysis was performed using response surface graphs for each of the variables evaluated. Highly significant linear correlations were obtained between experimental hardness, elasticity and specific volume and hardness and the characteristics determined by the judges. It is concluded that the mathematical models developed in this work can replace the sensory evaluation of the studied properties and determine the best formulation for the production of bread.

  20. Attributing illness to food

    Batz, M. B.; Doyle, M. P.; Morris, J. G.;


    the Food Attribution Data Workshop in October 2003 to discuss the virtues and limitations of these approaches and to identify future options for collecting food attribution data in the United States. We summarize workshop discussions and identify challenges that affect progress in this critical......Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other...... source responsible for illness. A wide variety of food attribution approaches and data are used around the world including the analysis of outbreak data, case-control studies, microbial subtyping and source tracking methods, and expert judgment, among others. The Food Safety Research Consortium sponsored...


    Octavian Baston


    Full Text Available In the paper we presented a method of sensorial evaluation for chicken meat (red and white. This is a descriptive method of analysis. It was perform with trained assessors for chicken refrigerated raw meat organoleptical evaluation. The sensorial attributes considered were: external aspect of anatomical part of chicken analyzed by slime, the surface odor, the skin and muscle color and muscular elasticity. Color was determined for the skin and white and red muscles. Our scale of analysis is formed by three values that characterize each quality attribute. The trained assessor appreciated the sensorial quality of raw anatomical part of chicken as excellent, acceptable and unacceptable. The objectives were: to establish the sensorial attributes to be analyzed for each type of muscular fiber, to describe the quality of each considered attribute and to realize a sensorial scale of quantification for the considered sensorial attributes. Our purpose was to determine the quality of the red and white refrigerated raw chicken anatomical parts (respectively for legs and breasts after one week of storage.

  2. Sensory characteristics of different cod products

    Sveinsdottir, K.; Martinsdottir, E.; Hyldig, Grethe;


    Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten cod samples of different origin (wild and farmed cod), storage time (short and extended) and storage method (stored fresh, frozen or packed in modified...... atmosphere) were evaluated with quantitative descriptive analysis by a trained sensory panel. Signal-to-noise analysis, p*MSE (discrimination and repeatability) and line plots proved to be very useful in studying panelists' performance. Most sensory attributes described significant differences between the...... products, and principal component analysis provided an overview of the differences and similarities between the products with regard to sensory characteristics. Farmed cod had different sensory characteristics compared with wild cod, such as more meat flavor, and rubbery and meaty texture. Different...

  3. Cheese sensory evaluation

    Pinheiro, Pinheiro C; Lamy, Lamy, E; Machado, Machado, G


    Sensory evaluation is a scientific discipline used to evoke, measure, analyse, and interpreted reactions to characteristics of food as they are perceived by senses of sight, smell, taste, touch, and hearing. Without the proper sensory evaluations techniques (sensorial methodology) it is difficult to assess sensory responses and make logical and sound decisions. Many different types of sensorial methods have been proposed and used to select, trained a sensorial panel and to evaluate an...

  4. Evaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

    Ayman S. Mazahreh


    Full Text Available Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece and served on cooked rice. The addition of Carrageenan (0.15%, to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.

  5. Nutrition Knowledge, Sensory Characteristics and Consumers’ Willingness to Pay for Pasture-Fed Beef

    Xue, Hong; Mainville, Denise Y.; You, Wen; Nayga, Rodolfo M., Jr.


    Nutritional value is an important attribute of foods whose benefits can only be experienced by repetitive consumption in long run. Consumers’ knowledge about the importance and usefulness of specific nutrients in a food product may influence their subjective expectation of the product’s health benefits which in turn is translated into their perception of the product’s value. At the same time, the sensory characteristics of food products affect consumers’ immediate consumption gratification. T...

  6. Sensory profiling: a method for describing the sensory characteristics of virgin olive oil

    Lyon, David H.


    Full Text Available Sensory profiling is an objective, descriptive technique which uses a panel of trained assessors. It was used at Campden to differentiate olive oil which differed in terms of the country of origin, variety, ripeness and extraction techniques. The data were related to similar results from the Netherlands and Italy. The results indicated that all three sensory panels perceived the samples in the same way, however, the differed in the way the oils were described.
    The new European legislation on olive oil is partially concerned with the sensory aspects of the oil. The sensory grading takes into account the 'positive' and 'negative' attributes in the oil before giving an overall quality grade. These attributes do not reflect the consumer requirements, therefore, the grading should be restricted to the assessment of the presence or absence of sensory defects.

  7. Influence of the presence and type of fragrance on the sensory perception of cosmetic formulations

    Gisele Mara Silva Gonçalves


    Full Text Available The aim of the present study was to evaluate the sensory assessments of identical cosmetic formulations with and without fragrance to investigate not only the acceptance but also how different fragrances affected their attributes, such as skin feel, tackiness and spreadability. Three gel and three cream formulations with and without two types of fragrance, fennel and sweet flowers, were assessed for various attributes. The presence and type of fragrance used affected the testers' perception of some attributes, showing that the influence of this component should not be disregarded. Apparently, a consumer's reaction to a cosmetic product is not only based on its efficacy but also on how its attributes are perceived, such as appearance, skin feel and smell.

  8. Sensory Dysfunction

    ... drinks. These senses also help protect you from food poisoning and warn you of dangers such as fire, ... the ability to taste. Some medicines (such as antibiotics and medicines for blood pressure) can affect your ...

  9. Sensory and Foaming Properties of Sparkling Cider

    Picinelli, A.M. (Anna); Fernández, Norman; Rodríguez, Roberto; Suárez, Belén


    The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, ∑; and foam stability time, Ts) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam collar, and overall foam quality) improved with aging time. Likewise, the yeast strain positively influenced ...

  10. Sensory-evoked perturbations of locomotor activity by sparse sensory input: a computational study.

    Bui, Tuan V; Brownstone, Robert M


    Sensory inputs from muscle, cutaneous, and joint afferents project to the spinal cord, where they are able to affect ongoing locomotor activity. Activation of sensory input can initiate or prolong bouts of locomotor activity depending on the identity of the sensory afferent activated and the timing of the activation within the locomotor cycle. However, the mechanisms by which afferent activity modifies locomotor rhythm and the distribution of sensory afferents to the spinal locomotor networks have not been determined. Considering the many sources of sensory inputs to the spinal cord, determining this distribution would provide insights into how sensory inputs are integrated to adjust ongoing locomotor activity. We asked whether a sparsely distributed set of sensory inputs could modify ongoing locomotor activity. To address this question, several computational models of locomotor central pattern generators (CPGs) that were mechanistically diverse and generated locomotor-like rhythmic activity were developed. We show that sensory inputs restricted to a small subset of the network neurons can perturb locomotor activity in the same manner as seen experimentally. Furthermore, we show that an architecture with sparse sensory input improves the capacity to gate sensory information by selectively modulating sensory channels. These data demonstrate that sensory input to rhythm-generating networks need not be extensively distributed. PMID:25673740

  11. Electromagnetic Characterization Of Metallic Sensory Alloy

    Wincheski, Russell A.; Simpson, John; Wallace, Terryl A.; Newman, John A.; Leser, Paul; Lahue, Rob


    Ferromagnetic shape-memory alloy (FSMA) particles undergo changes in both electromagnetic properties and crystallographic structure when strained. When embedded in a structural material, these attributes can provide sensory output of the strain state of the structure. In this work, a detailed characterization of the electromagnetic properties of a FSMA under development for sensory applications is performed. In addition, a new eddy current probe is used to interrogate the electromagnetic properties of individual FSMA particles embedded in the sensory alloy during controlled fatigue tests on the multifunctional material.

  12. Sensory evaluation of buffalo butter

    J.C.S. Carneiro


    Full Text Available Butter obtained from buffalo milk was compared with commercial products obtained from cow milk. One buffalo butter and two cow butters were subjected to sensory analysis using non-trained panelists. The acceptance related to sensorial characteristics (color, flavor, and firmness was evaluated through a 9 point structured hedonic scale varying from “I displeased extremely” to “I liked extremely”. Analysis of variance (ANOVA was performed to evaluate the sensory characteristics and the means were compared by Tukey’s Test at 5% of significance. The buffalo butter received lower scores than the others for all attributes. The greatest difference was observed for color, as the buffalo butter exhibited a white color contrasting with the yellow color of commercial butters, which is the pattern expected by the consumers. For flavor and firmness attributes, the buffalo butter received scores similar to the commercial products. These results show. These results shows that the buffalo’s butter has a good acceptance on local market, and this could be improved through the correction of product’s color, what can be obtained by adding a dye.

  13. Sensory analysis in grapes benitaka

    Santillo, Amanda G.; Rodrigues, Flavio T.; Arthur, Paula B.; Villavicencio, Ana Lucia C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)


    Abstract Sensory analysis is considered one of the main techniques when you want to know the organoleptic qualities of foods. Marketing strategies, showing that some foods produced organically is more nutritious, flavorful than conventional ones are affecting some consumers. The advantages of using radiation in sensory analysis are not the formation of waste, the less nutritional loss and little change in taste of food. The possibility that the fruit is harvested at more advanced maturity, when all characteristics of flavor and external appearance are fully developed is another advantage. The possibility of fruits being packed irradiated prevents contamination after processing. This type of study, ionizing radiation associated with sensory evaluation scarce, making it necessary for future discoveries. The objective this paper was to evaluate the quality of grapes Benitaka after the irradiation process with doses 0,5; 1; 1,5 e 2 kGy. (author)

  14. Sensory analysis in grapes benitaka

    Abstract Sensory analysis is considered one of the main techniques when you want to know the organoleptic qualities of foods. Marketing strategies, showing that some foods produced organically is more nutritious, flavorful than conventional ones are affecting some consumers. The advantages of using radiation in sensory analysis are not the formation of waste, the less nutritional loss and little change in taste of food. The possibility that the fruit is harvested at more advanced maturity, when all characteristics of flavor and external appearance are fully developed is another advantage. The possibility of fruits being packed irradiated prevents contamination after processing. This type of study, ionizing radiation associated with sensory evaluation scarce, making it necessary for future discoveries. The objective this paper was to evaluate the quality of grapes Benitaka after the irradiation process with doses 0,5; 1; 1,5 e 2 kGy. (author)

  15. Effects of irradiation on physical and sensory characteristics of cowpea seed cultivars (Vigna unguiculata L. Walp)

    Ocloo, F.C.K., E-mail: [Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission. P.O. Box LG 80, Legon (Ghana); Darfour, B.; Ofosu, D.O. [Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission. P.O. Box LG 80, Legon (Ghana); Wilson, D.D. [Department of Zoology, University of Ghana, Legon (Ghana)


    Cowpeas (Vigna unguiculata L. Walp) are leguminous seeds widely produced and consumed in most developing countries of sub-Saharan Africa where they are a good source of affordable proteins, minerals and vitamins to the mainly carbohydrate-based diet of sub-Saharan Africa. At storage cowpea may be attacked by insects that cause severe damage to the seeds. The objective of this study was to investigate the effects of gamma irradiation on some physical and sensory characteristics of cowpea seed cultivars. Four cowpea cultivars were irradiated with gamma radiation at dose levels of 0.25, 0.50, 0.75, 1.0 and 1.5 kGy. Moisture content, thousand grain weight and bulk densities were determined as well as the amount of water absorbed during soaking and some sensory characteristics were equally determined. All the physical parameters studied were not significantly (p>0.05) affected by the radiation. There was no significant (p>0.05) effect of the radiation on the sensory attributes like flavour, taste, texture, softness and colour of the cowpea seeds. Similarly, the radiation did not affect significantly (p>0.05) the acceptability of the treated cowpea cultivars. - Highlights: > We investigated the effects of gamma irradiation on some physical and sensory characteristics of cowpea seed cultivars. > Four cowpea cultivars were irradiated at dose levels of 0.25, 0.50, 0.75, 1.0 and 1.5 kGy. > Physical parameters were not significantly (p>0.05) affected by the radiation. > Sensory attributes considered were not significantly influenced by the radiation doses used.

  16. Just Do It: Action-Dependent Learning Allows Sensory Prediction

    Novick, Itai; Vaadia, Eilon


    Sensory-motor learning is commonly considered as a mapping process, whereby sensory information is transformed into the motor commands that drive actions. However, this directional mapping, from inputs to outputs, is part of a loop; sensory stimuli cause actions and vice versa. Here, we explore whether actions affect the understanding of the sensory input that they cause. Using a visuo-motor task in humans, we demonstrate two types of learning-related behavioral effects. Stimulus-dependent ef...

  17. Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

    Debjani, Chakraborty; Das, Shrilekha; Das, H.


    A method of sensory evaluation using fuzzy logic has been proposed in this paper. The method was applied for evaluation of sensory quality of tea liquor made out of dried CTC tea. Linguistic data (e.g., excellent, very good, good, satisfactory, fair, not-satisfactory, etc.) on individual tea liquor’s quality attributes and the perception of the evaluators (e.g., extremely important, highly important, important, somewhat important, not-at-all important, etc.) for relative importance of these q...

  18. Examining the relationship between personality and affect-related attributes and adolescents' intentions to try smoking using the Substance Use Risk Profile Scale.

    Memetovic, Jasmina; Ratner, Pamela A; Gotay, Carolyn; Richardson, Christopher G


    Assessments of adolescents' smoking intentions indicate that many are susceptible to smoking initiation because they do not have resolute intentions to abstain from trying smoking in the future. Although researchers have developed personality and affect-related risk factor profiles to understand risk for the initiation of substance use and abuse (e.g., alcohol), few have examined the extent to which these risk factors are related to the tobacco use intentions of adolescents who have yet to try tobacco smoking. The objective of this study was to examine the relationships between personality and affect-related risk factors measured by the Substance Use Risk Profile Scale (SURPS) and smoking intentions in a sample of adolescents who have not experimented with tobacco smoking. Data is based on responses from 1352 participants in the British Columbia Adolescent Substance Use Survey (56% female, 76% in Grade 8) who had never tried smoking tobacco. Of these 1352 participants, 29% (n=338) were classified as not having resolute intentions to not try smoking. Generalized estimating equations were used to examine the relationship between each SURPS dimension (Anxiety Sensitivity, Hopelessness, Impulsivity and Sensation Seeking) and the intention to try cigarettes in the future. Hopelessness (AOR 1.06, 95% CI [1.03, 1.10], p<.001), Impulsivity (AOR 1.07 [1.03, 1.11], p<.001) and Sensation Seeking (AOR 1.05 95% CI [1.02, 1.09], p<.01) had independent statistically significant associations with having an intention to try smoking. These findings may be used to inform a prevention-oriented framework to reduce susceptibility to tobacco smoking. PMID:26803399

  19. Sensory stability of whole mango juice: influence of temperature and storage time

    Anderson do Nascimento Oliveira


    Full Text Available This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE* of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

  20. The Moderate Effect of Responsibility Attribution on the Relationship between Justice and Affective Commitment%责任归因对公平感与情感承诺关系的调节作用研究

    王怀勇; 刘永芳


    In recent years, exploring justice in the workplace a from multi - source perspective has become a hot topic in the fields of managerial psychology. Scholars found that justice in the workplace included organization/supervisor distributive justice, organization/ supervisor procedural justice, organization/supervisor interpersonal justice and organization/supervisor informational justice ( Byrne & Cropanzano, 2000). However, little research has been done to explore one of the reactions : affective commitment, particularly affective commitment to organization and supervisors. Furthermore, researchers know even less about the factors that strengthen or reduce these relationships. It is unknown whether individuals always react to the perceived fairness of each source or if there are factors that will strengthen the fairness perception -reaction relationship. In order to answer the above questions, this paper used two methods : one was open questions, which used key-event techniques to ask employees to recall unfair events that had happened to themselves and to describe them in their own words. The other method was response scales, which asked employees to rate the items frankly based on the said unfair events. Response scales included Justice Scale, Responsibility Attribution Scale and Affective Commitment Scale. Specifically, Justice was measured by a twenty --four-item survey, which consisted of organization procedural justice, and interpersonal justice, informational justice and supervisor procedural jus- tice, interpersonal justice, and informational justice~ Analysis of reliability indicated that the internal consistency ct coefficient was. 86, ~ 89, . 87, . 87, . 88, and . 89 respectively, indicating good reliability. For validity, confirmatory factor analysis showed that the six - - factor-model fit the data better, indicating good construct validity. Responsibility attribution was measured by a Three --items survey, which consisted of organization

  1. Physiological response and quality attributes of peach fruit cv florida king as affected by different treatments of calcium chloride, putrescine and salicylic acid

    Despite the ample increase in peach growing area, improvement in quality and average yield is still negligible. The influence of foliar application of calcium chloride (CaCl/sub 2/), putrescine (PUT) and salicylic acid (SA) on fruit yield and physico-chemical characteristics of 'Florida King' peach cultivar was evaluated for two consecutive years (2011 and 2012). Results indicated that, application of CaCl/sub 2/ (1%), PUT (1, 2 and 3 mM) and SA (2 and 3 mM) increased fruit weight , fruit diameter, pulp: stone ratio and yield compared to control. In addition, fruit harvested from these growth elicitors treated trees did not show significant difference in total soluble solids and total sugar contents. All treatments resulted in higher fruit firmness, acidity and ascorbic acid contents than control. Higher calcium treatments proved toxic and significantly increased the calcium level in leaves and fruit. From present work it can be referred that spraying of CaCl/sub 2/, PUT and SA, significantly affected yield, and physico-chemical characteristics of peach cv. 'Florida King'. These growth elicitors are considered safe chemicals and can be applied to enhance production and improve fruit quality of peach without compromising the food safety standards. (author)

  2. Sensory quality of scab-resistant apple cultivars

    Kühn, Senior Scientist Birka Falk; Thybo, Senior Scientist Anette


    Twenty-two scab-resistant apple cultivars were harvested in autumn 1999 and evaluated for sensory quality the following October, November and December. Multivariate analysis was effective in describing the comblex relationships and variabillity among the numerous attributes used to characterise apple quality. Crispness, mealiness, skin toughness, apple flavour, sweetness, unripe flavour and overripe flavour were informative attributes describing the variation in the sensory quality. Texture a...




    This paper presents a new method for sensory evaluation of industrial products with uncertain information. In this approach, sensory data provided by different evaluators are transformed into measures of consistency on fuzzy satisfaction degrees. Based on these measures of consistency, we obtain the aggregated information for all evaluators and all attributes and measure the dissimilarity between evaluators and between used evaluation attributes. The effectiveness of this method has been vali...

  4. 'Kiki-Bouba effect' across multiple sensory modalities and beyond

    Blazhenkova, Olesya; Kumar, Melisa Maya


    The current study is based on previous research that found consistent matching of angular shapes to narrow-vowel names, and rounded shapes to wide-vowel names, dubbed the ‘kiki-bouba effect’ (Ramachandran & Hubbard, 2001). This study is the first to systematically demonstrate non-arbitrary mapping between angular/rounded shapes and attributes from all basic sensory modalities (vision, audition, gustation, olfaction, and tactation) and non-sensory attributes (emotion, gender, and name). Parti...

  5. Relationship between sensory and chemical attributes of Vidalia onions

    Flavor in fresh onions is dominated by sulfur containing volatiles that are released once tissues are disrupted and the S-alk(en)yl-L-cysteine sulfoxide (ACSOs) are hydrolyzed by the enzyme alliinase. Four intensities of flavor levels of Vidalia onions were induced by cultivating sweet (Num 1006) an...

  6. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.

    Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André


    This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. PMID:25838891

  7. Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

    Maria Luisa Amodio; Antonio Derossi; Giancarlo Colelli


    The shelf life of fresh-cut produce is mostly determined by evaluating the external appearance since this is the major factor affecting consumer choice at the moment of purchase. The aim of this study was to investigate the degradation kinetics of the major quality attributes in order to better define the shelf life of fresh-cut melons. Melon pieces were stored for eight days in air at 5°C. Sensorial and physical attributes including colour, external appearance, aroma, translucency, firmness,...

  8. Sensory nerves and pancreatitis

    Li, Qingfu; PENG, JIE


    Sensory nerves are a kind of nerve that conduct afferent impulses from the periphery receptors to the central nervous system (CNS) and are able to release neuromediators from the activated peripheral endings. Sensory nerves are particularly important for microcirculatory response, and stimulation of pancreatic sensory nerves releases a variety of neuropeptides such as substance P (SP), calcitonin gene-related peptide (CGRP), etc., leading to neurogenic inflammation characterized as the local ...


    Vladimír Vietoris; Hana Balková; Peter Czako; Tatiana Bojňanská


    Sensory science is the young but the rapidly developing field of the food industry. Actually, the great emphasis is given to the production of rapid techniques of data collection, the difference between consumers and trained panel is obscured and the role of sensory methodologists is to prepare the ways for evaluation, by which a lay panel (consumers) can achieve identical results as a trained panel. Currently, there are several conventional methods of sensory evaluation of food (ISO standard...

  10. Animal burrowing attributes affecting hazardous waste management

    Animal burrowing is critical to the formation of soils and contributes to the interface between geological materials and organic life. It also influences the management of hazardous materials at nuclear waste facilities and elsewhere. For example, residues and waste products from the production of nuclear weapons are released onto the ground surface and within engineered burial structures. Soil bioturbation has exposed radionuclides and other hazardous materials to wind and rain, thereby risking inhalation and injury to humans and wildlife on and off site. Soil bioturbation can expand soil depths and spatial distributions of the source term of hazardous waste, potentially increasing chronic exposures to wildlife and humans over the long term. Ample evidence indicates that some of the large quantities of hazardous materials around the world have been released from soil repositories, where they have also contaminated and harmed biota

  11. Report sensory analyses veal

    Veldman, M.; Schelvis-Smit, A.A.M.


    On behalf of a client of Animal Sciences Group, different varieties of veal were analyzed by both instrumental and sensory analyses. The sensory evaluation was performed with a sensory analytical panel in the period of 13th of May and 31st of May, 2005. The three varieties of veal were: young bull, pink veal and white veal. The sensory descriptive analyses show that the three groups Young bulls, pink veal and white veal, differ significantly in red colour for the raw meat as well as the baked...

  12. Accessibility and sensory experiences

    Ryhl, Camilla


    This article introduces a new design concept; sensory accessibility. While acknowledging the importance of sensory experiences in architectural quality, as well as the importance of accommodating user needs the concept combines three equally important factors; architecture, the senses and...... accessibility. Sensory accessibility accommodates aspects of a sensory disability and describes architectural design requirements needed to ensure access to architectural experiences. In the context of architecture accessibility has become a design concept of its own. It is generally described as ensuring...... physical access to the built environment by accommodating physical disabilities. While the existing concept of accessibility ensures the physical access of everyone to a given space, sensory accessibility ensures the choice of everyone to stay and be able to participate and experience....

  13. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.

    Chung, Cheryl; Smith, Gordon; Degner, Brian; McClements, David Julian


    Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents. PMID:25748819


    Exposure to many neurotoxic compounds has been shown to produce a sensory system dysfunction. Neurophysiological assessment of sensory function in humans and animal models often uses techniques known as sensory evoked potentials. Because both humans and animals show analogous res...

  15. Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans

    Marathe, S. A.; Deshpande, R.; Khamesra, Arohi; Ibrahim, Geeta; Jamdar, Sahayog N.


    In the present study dry red kidney beans (Phaseolus vulgaris), irradiated in the dose range of 0.25-10.0 kGy were evaluated for proximate composition, functional, sensory and antioxidant properties. Radiation processing up to 10 kGy did not affect proximate composition, hydration capacity and free fatty acid value. All the sensory attributes were unaffected at 1.0 kGy dose. The dose of 10 kGy, showed lower values for odor and taste, however, they were in acceptable range. Significant improvement in textural quality and reduction in cooking time was observed at dose of 10 kGy. Antioxidant activity of radiation processed samples was also assessed after normal processing such as soaking and pressure cooking. Both phenolic content and antioxidant activity evaluated in terms of DPPH free radical scavenging assay and inhibition in lipid peroxidation using rabbit erythrocyte ghost system, were marginally improved (5-10%) at the dose of 10 kGy in dry and cooked samples. During storage of samples for six months, no significant change was observed in sensory, cooking and antioxidant properties. Thus, radiation treatment of 1 kGy can be applied to get extended shelf life of kidney beans with improved functional properties without impairing bioactivity; nutritional quality and sensory property.

  16. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)

    The present study evaluated the quality of hazelnuts as a function of irradiation dose to determine dose levels causing minimal undesirable changes to hazelnuts. Physicochemical (color, peroxide value (PV), hexanal content, fatty acid composition and volatile compounds) and sensory (color, texture, odor and taste) properties were determined. Results showed a twenty fold increase in peroxide value and twenty-eight fold increase in hexanal content after irradiation at a dose of 7 kGy. An increase was also observed in saturated fatty acids (10%-23%) with a parallel decrease in unsaturated fatty acids (90-77%). Volatile compounds such as ketones, alkanes, alcohols, aldehydes, furans, aromatic hydrocarbons, bicyclic monoterpenes and acids were produced mostly comprising secondary oxidation products of hazelnut lipids after irradiation. Color parameter b* increased (p<0.05) after irradiation at a dose of ≥5 kGy, while color parameters L* and a* remained unchanged by irradiation. Sensory evaluation showed that texture and color were not affected by irradiation. Taste, the most sensitive sensory attribute showed that hazelnuts retain acceptable sensory quality when irradiated up to a dose of 1.5 kGy.

  17. Exploring developmental, functional, and evolutionary aspects of amphioxus sensory cells

    Gouki Satoh


    Amphioxus has neither elaborated brains nor definitive sensory organs, so that the two may have evolved in a mutually affecting manner and given rise to the forms seen in extant vertebrates. Clarifying the developmental and functional aspects of the amphioxus sensory system is thus pivotal for inferring the early evolution of vertebrates. Morphological studies have identified and classified amphioxus sensory cells; however, it is completely unknown whether the morphological classification mak...

  18. Cellular Adaptation Facilitates Sparse and Reliable Coding in Sensory Pathways

    Farkhooi, Farzad; Froese, Anja; Muller, Eilif; Menzel, Randolf; Nawrot, Martin P.


    Most neurons in peripheral sensory pathways initially respond vigorously when a preferred stimulus is presented, but adapt as stimulation continues. It is unclear how this phenomenon affects stimulus coding in the later stages of sensory processing. Here, we show that a temporally sparse and reliable stimulus representation develops naturally in sequential stages of a sensory network with adapting neurons. As a modeling framework we employ a mean-field approach together with an adaptive popul...

  19. Sensory changes in pediatric patients with spinal muscular atrophy: an electrophysiologic study

    Hussien E Sultan


    Conclusion Sensory neuron and/or axonal affection have been demonstrated in the studied series of pediatric SMA patients suggesting that the pathological changes in SMA may also involve the sensory system.

  20. Análise da aceitação de aguardentes de cana por testes afetivos e mapa de preferência interno Acceptance evaluation of sugar cane brandy by sensorial affective tests and internal preference map

    Helena Maria André Bolini CARDELLO


    ência dos provadores pelas amostras de aguardentes envelhecidas. Os resultados sugerem também que aguardentes envelhecidas por mais de 24 meses em tonel de carvalho de 200L são preferidas pelos consumidores, em detrimento das comerciais não envelhecidas e mesmo das comerciais envelhecidas, que podem ser adicionadas de aguardente não envelhecida (processo denominado corte e também ter correção da cor, conforme permite a Legislação Brasileira. O conteúdo de polifenóis totais e a intensidade de cor também foram determinados, e ambos apresentaram correlação linear positiva significativa (pIn order to compare distincts statistical treatments used in sensorial analysis, the acceptance of 11 sugar cane brandy samples were evaluated by sensorial affective tests, treated by two distints statistical analysis: univariate variance analysis (ANOVA and the multivariate internal preference map (MDPREF. It were analyzed samples stored in a 200 l oak casks during zero, 12, 24, 36 and 48 months and six commercial brands, three of then having the denomination stored and the other three not stored. The samples were evaluated by 100 judges, selected based in a questionary that evaluated affectivity for the product. The sensorial tests conducted in individual cabins were based in a hedonic scale of nine centimeters. The ANOVA and Tukey test and the Internal preference Map (MDPREF, were used to evaluate the obtained data. The ANOVA results showed that the samples stored during 48, 36 and 24 months in the oak cask, presented the higher acceptance scores (scores near 8.0 in the hedonic scale, one commercial brand not stored showed the lowest score, and the others samples showed intermediate acceptance scores. The MDPREF analysis generated in a multidimensional space where the preference data variations were presented in orthogonal axes values, based in the consumers response for each sample. Based on the acceptance data of individual consumers and the vectors of preference, it was

  1. Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture

    Claudia Fieira


    Full Text Available Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1; with a starter culture (F2; partial replacement of 60% sodium chloride by  potassium chloride (F3; and partial replacement of sodium chloride by a mixture containing potassium chloride,  magnesium chloride, and calcium chloride (F4. Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values.

  2. Sensory receptors in monotremes.

    Proske, U; Gregory, J E; Iggo, A.


    This is a summary of the current knowledge of sensory receptors in skin of the bill of the platypus, Ornithorhynchus anatinus, and the snout of the echidna, Tachyglossus aculeatus. Brief mention is also made of the third living member of the monotremes, the long-nosed echidna, Zaglossus bruijnii. The monotremes are the only group of mammals known to have evolved electroreception. The structures in the skin responsible for the electric sense have been identified as sensory mucous glands with a...

  3. Intramuscular fat and sensory properties of pork loin

    Keith Belk; Henry Zerby; Phil Bass; Steven Moeller; Terry Engle; Susanna Cannata


    Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties. The loins were obtained from commercial hybrid castrated male pigs originating from different herds fed similar commercial diets. Increasing subjective marbling score corresponded with decreased protein content, less percent drip loss, increased pH, and more desirable sensory tenderness and juiciness scores. Greater visua...


    Simone de Souza Montes


    Full Text Available ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

  5. Examining Sensory Quadrants in Autism

    Kern, Janet K.; Garver, Carolyn R.; Carmody, Thomas; Andrews, Alonzo A.; Trivedi, Madhukar H.; Mehta, Jyutika A.


    The purpose of this study was to examine sensory quadrants in autism based on Dunn's Theory of Sensory Processing. The data for this study was collected as part of a cross-sectional study that examined sensory processing (using the Sensory Profile) in 103 persons with autism, 3-43 years of age, compared to 103 age- and gender-matched community…

  6. Sensory Profiles and Volatile Compounds of Wheat Species, Landraces and Modern Varieties

    Starr, Gerrard

    Recent food trends, such as the "New Nordic Kitchen" have focussed on the sensory qualities of regionally available raw materials. Current knowledge of variations in wheat sensory attributes is lacking. Especially lacking is knowledge of how wheat sensory attributes and volatile compounds may...... be replaced by, easier to produce, wheat porridge or cooked grain in future sensory analyses. Sixty four field- and 81 greenhouse cultivated wheat varieties were used. Wheat grain volatiles were extracted by Dynamic Headspace Extraction (DHE) and trapped volatiles were analysed by Gas Chromatography...

  7. Uranium Measurements and Attributes

    It may be necessary to find the means to determine unclassified attributes of uranium in nuclear weapons or their components for future transparency initiatives. We briefly describe the desired characteristics of attribute measurement systems for transparency. The determination of uranium attributes; in particular, by passive gamma-ray detection is a formidable challenge

  8. Intramuscular fat and sensory properties of pork loin

    Keith Belk


    Full Text Available Pork loins (n= 53 were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties. The loins were obtained from commercial hybrid castrated male pigs originating from different herds fed similar commercial diets. Increasing subjective marbling score corresponded with decreased protein content, less percent drip loss, increased pH, and more desirable sensory tenderness and juiciness scores. Greater visual marbling scores resulted in more desirable sensory scores and may be used or included as one of the variables to evaluate fresh pork quality.

  9. Sensory-motor integration in focal dystonia.

    Avanzino, Laura; Tinazzi, Michele; Ionta, Silvio; Fiorio, Mirta


    Traditional definitions of focal dystonia point to its motor component, mainly affecting planning and execution of voluntary movements. However, focal dystonia is tightly linked also to sensory dysfunction. Accurate motor control requires an optimal processing of afferent inputs from different sensory systems, in particular visual and somatosensory (e.g., touch and proprioception). Several experimental studies indicate that sensory-motor integration - the process through which sensory information is used to plan, execute, and monitor movements - is impaired in focal dystonia. The neural degenerations associated with these alterations affect not only the basal ganglia-thalamic-frontal cortex loop, but also the parietal cortex and cerebellum. The present review outlines the experimental studies describing impaired sensory-motor integration in focal dystonia, establishes their relationship with changes in specific neural mechanisms, and provides new insight towards the implementation of novel intervention protocols. Based on the reviewed state-of-the-art evidence, the theoretical framework summarized in the present article will not only result in a better understanding of the pathophysiology of dystonia, but it will also lead to the development of new rehabilitation strategies. PMID:26164472

  10. Effects of irradiation on physical and sensory characteristics of cowpea seed cultivars ( Vigna unguiculata L. Walp)

    Ocloo, F. C. K.; Darfour, B.; Ofosu, D. O.; Wilson, D. D.


    Cowpeas ( Vigna unguiculata L. Walp) are leguminous seeds widely produced and consumed in most developing countries of sub-Saharan Africa where they are a good source of affordable proteins, minerals and vitamins to the mainly carbohydrate-based diet of sub-Saharan Africa. At storage cowpea may be attacked by insects that cause severe damage to the seeds. The objective of this study was to investigate the effects of gamma irradiation on some physical and sensory characteristics of cowpea seed cultivars. Four cowpea cultivars were irradiated with gamma radiation at dose levels of 0.25, 0.50, 0.75, 1.0 and 1.5 kGy. Moisture content, thousand grain weight and bulk densities were determined as well as the amount of water absorbed during soaking and some sensory characteristics were equally determined. All the physical parameters studied were not significantly ( p>0.05) affected by the radiation. There was no significant ( p>0.05) effect of the radiation on the sensory attributes like flavour, taste, texture, softness and colour of the cowpea seeds. Similarly, the radiation did not affect significantly ( p>0.05) the acceptability of the treated cowpea cultivars.

  11. Sensory neurobiology: demystifying the sick sense.

    Bozza, Thomas


    The vomeronasal organ, a sensory structure within the olfactory system, detects chemical signals that affect social and sexual behaviors and that elicit responses to predator odors. A recent study demonstrates that innate avoidance of sick conspecifics requires an intact vomeronasal organ, expanding the repertoire of biological functions known to be mediated by this olfactory subsystem. PMID:25689911

  12. Starch edible coating of papaya: effect on sensory characteristics

    Ariane Castricini


    Full Text Available The coating of papayas with Cassava Starch (CS and carboxymethyl starch (CMS is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5% on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general, appearance was more affected by the coatings than flavor. Fruits coated with 3 and 5% of both coatings kept the green color longer than the other coating’s concentrations, and at 5% the color of the fruits was less uniform on the last evaluation day. The 3 and 5% CS coating gave greater brightness to the fruits. 5% CMS favored the presence of fungi and damaged the fruit surface at the 14th day of storage. The CS coating at 5% presented peeled surface during all experimental time. Changes in fruits’ flavor were perceived at the 12th and 14th days of storage. A less characteristic flavor and a bitter taste were noticed in the fruits coated with CS and CMS at 5% at the 12th day of storage.

  13. The sensory wheel of virgin olive oil

    Mojet, Jos


    Full Text Available During a 3-year FLAIR study extra virgin olive oils, varying in species, degree of ripeness and extraction method, were evaluated by 6 different institutes according to QDA or GDI-methods in order to identify parameters related to the quality of extra virgin olive oil. The current COI-method yields a poor between-panel reproducibility. This could well be caused by a difference in the perception of positive quality aspects. Whereas the QDA-method is especially suitable for determining sensory profiles according to the perception of the consumer, the COI-method should be tailored to detect possible defects only.
    In order to cluster all attributes to one condensed set of sensory attributes for describing virgin olive oil, the COI and QDA data of ail panels were pooled and analyzed separately for appearance, texture and flavour. This approach resulted in a set of 3 appearance, 3 texture and 12 flavour descriptors which can be conveniently represented graphically in the form of a "sensory wheel".
    On the basis of the findings it is recommended to base the "extra virgin" qualification for olive oils solely on the absence of defects. The between-panel reproducibility of such a simplified COI-test can be assessed by means of ring tests and improved by training with reference products. When an oil passes this screening it can be profiled subsequently using the attributes of the sensory wheel. Such a profile can be linked to preferential profiles derived from consumer studies enabling the production of most preferred olive oils.

  14. Correlating Wine Quality Indicators to Chemical and Sensory Measurements

    Helene Hopfer


    Full Text Available Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies—points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region—were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.

  15. Sensory influences on food intake control: moving beyond palatability.

    McCrickerd, K; Forde, C G


    The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. The focus of this review is to look beyond palatability and highlight recent advances in our understanding of how certain sensory characteristics can be used to promote better energy intake control. We consider the role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and highlight the ways in which tastes and textures influence meal size and the development of satiety after consumption. Considering sensory characteristics as a functional feature of the foods and beverages we consume provides the opportunity for research to identify how sensory enhancements might be combined with energy reduction in otherwise palatable foods to optimize short-term energy intake regulation in the current food environment. Moving forward, the challenge for sensory nutritional science will be to assess the longer-term impact of these principles on weight management. PMID:26662879

  16. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.

    Braghieri, Ada; Piazzolla, Nicoletta; Carlucci, Angela; Bragaglio, Andrea; Napolitano, Fabio


    Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them. PMID:26398006

  17. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

    Sęczyk, Łukasz; Świeca, Michał; Gawlik-Dziki, Urszula


    This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification. PMID:26471602

  18. Postural Stability of Patients with Schizophrenia during Challenging Sensory Conditions: Implication of Sensory Integration for Postural Control

    Chen, Chiung-Ling; Lou, Shu-Zon; Wang, Wei-Tsan; Wu, Jui-Yen


    Postural dysfunctions are prevalent in patients with schizophrenia and affect their daily life and ability to work. In addition, sensory functions and sensory integration that are crucial for postural control are also compromised. This study intended to examine how patients with schizophrenia coordinate multiple sensory systems to maintain postural stability in dynamic sensory conditions. Twenty-nine patients with schizophrenia and 32 control subjects were recruited. Postural stability of the participants was examined in six sensory conditions of different level of congruency of multiple sensory information, which was based on combinations of correct, removed, or conflicting sensory inputs from visual, somatosensory, and vestibular systems. The excursion of the center of pressure was measured by posturography. Equilibrium scores were derived to indicate the range of anterior-posterior (AP) postural sway, and sensory ratios were calculated to explore ability to use sensory information to maintain balance. The overall AP postural sway was significantly larger for patients with schizophrenia compared to the controls [patients (69.62±8.99); controls (76.53±7.47); t1,59 = -3.28, p<0.001]. The results of mixed-model ANOVAs showed a significant interaction between the group and sensory conditions [F5,295 = 5.55, p<0.001]. Further analysis indicated that AP postural sway was significantly larger for patients compared to the controls in conditions containing unreliable somatosensory information either with visual deprivation or with conflicting visual information. Sensory ratios were not significantly different between groups, although small and non-significant difference in inefficiency to utilize vestibular information was also noted. No significant correlations were found between postural stability and clinical characteristics. To sum up, patients with schizophrenia showed increased postural sway and a higher rate of falls during challenging sensory conditions, which

  19. Sensorial profile of Apis mellifera’s honeys produced by familiar farmers in Iguape Bay, Bahia, Brazil

    Silva, Samira Peixoto; Carvalho, Carlos Alfredo; Leticia M. Estevinho; Sodré, Geni da Silva; Fonseca, António Oliveira; Borges, Jorge Alberto Cardoso Pereira


    Sensory proprieties of the honeys are amongst the main parameters for its quality determination, with sensory analysis working as a tool for measurement and quantification of the product characteristics by human senses. Sensorial quality control considers attributes as color, scent, flavor and consistency. These attributes are always interlinked and depend on volatile substances that are related to the original scents of flowers where the nectar was collected. Scent and flavor are...

  20. Sensory quality of frozen shrimp Litopenaeus vannamei

    Inês Maria Barbosa Nunes Queiroga


    Full Text Available The objective of this research was to evaluate the sensory quality of the marine shrimp Litopenaeus vannamei grown and stored in a freezer. A sensory analysis consisted of the Quality Index Method (MIQ to review the raw shrimp and Descriptive Analysis (AD in cooked shrimp in samples stored for a period of 90 days, using eight previously trained panelists. Accommodation comprising shrimp filet (100-120 pieces / kg samples were subjected to freezing in liquid nitrogen (- 86 °C, Freezing Tunnel (- 35 °C and Domestic Freezer (- 18 °C. At 0, 30, 60 and 90 days of storage in these freezing systems, determination of pH, water holding capacity (WHC, weight loss during cooking (WLC, shearing force, color, total volatile bases (TVB and thiobarbituric acid reactive substances (TBARS were performed. The attributes manual firmness and softness showed better results in rapid freezing. The color parameters (a *, b * and L *, WHC and WCL were higher at 90 days of storage, no significant losses were observed. Highlighted the strength of greater shear in slowly frozen samples at 90 days, confirming the results reported by the sensory panel. At 90 days of storage, the frozen shrimp showed good sensory quality and physical and chemistry characteristics. The shelf life of this shrimp could be set at about 90 days.

  1. Instrumental measurement of beer taste attributes using an electronic tongue

    Rudnitskaya, Alisa, E-mail: [Chemistry Department, University of Aveiro, Aveiro (Portugal); Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Polshin, Evgeny [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); BIOSYST/MeBioS, Catholic University of Leuven, W. De Croylaan 42, B-3001 Leuven (Belgium); Kirsanov, Dmitry [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Lammertyn, Jeroen; Nicolai, Bart [BIOSYST/MeBioS, Catholic University of Leuven, W. De Croylaan 42, B-3001 Leuven (Belgium); Saison, Daan; Delvaux, Freddy R.; Delvaux, Filip [Centre for Malting and Brewing Sciences, Katholieke Universiteit Leuven, Heverelee (Belgium); Legin, Andrey [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation)


    The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

  2. Instrumental measurement of beer taste attributes using an electronic tongue

    The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

  3. The sensory side of post-stroke motor rehabilitation.

    Bolognini, Nadia; Russo, Cristina; Edwards, Dylan J


    Contemporary strategies to promote motor recovery following stroke focus on repetitive voluntary movements. Although successful movement relies on efficient sensorimotor integration, functional outcomes often bias motor therapy toward motor-related impairments such as weakness, spasticity and synergies; sensory therapy and reintegration is implied, but seldom targeted. However, the planning and execution of voluntary movement requires that the brain extracts sensory information regarding body position and predicts future positions, by integrating a variety of sensory inputs with ongoing and planned motor activity. Neurological patients who have lost one or more of their senses may show profoundly affected motor functions, even if muscle strength remains unaffected. Following stroke, motor recovery can be dictated by the degree of sensory disruption. Consequently, a thorough account of sensory function might be both prognostic and prescriptive in neurorehabilitation. This review outlines the key sensory components of human voluntary movement, describes how sensory disruption can influence prognosis and expected outcomes in stroke patients, reports on current sensory-based approaches in post-stroke motor rehabilitation, and makes recommendations for optimizing rehabilitation programs based on sensory stimulation. PMID:27080070

  4. Determination of the characteristic sensory profiles of Aloreña table-olive

    Galán-Soldevilla, H.; Ruiz Pérez-Cacho, P.; Hernández Campuzano, J. A.


    Aloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain). They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Aloreña table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data ...

  5. Transcendence and Sensoriness

    Protestant theology and culture are known for a reserved, at times skeptical, attitude to the use of art and aesthetic forms of expression in a religious context. In Transcendence and Sensoriness, this attitude is analysed and discussed both theoretically and through case studies considered in a...

  6. Redundant sensory information does not enhance sequence learning in the serial reaction time task

    Abrahamse, Elger L.; Van der Lubbe, Rob H. J.; Verwey, Willem B.; Szumska, Izabela; Jaśkowski, Piotr


    In daily life we encounter multiple sources of sensory information at any given moment. Unknown is whether such sensory redundancy in some way affects implicit learning of a sequence of events. In the current paper we explored this issue in a serial reaction time task. Our results indicate that redundant sensory information does not enhance sequence learning when all sensory information is presented at the same location (responding to the position and/or color of the stimuli; Experiment 1), e...

  7. Redundant sensory information does not enhance sequence learning in the serial task

    Abrahamse, E.L.; Lubbe, van der, S.; Verwey, W.B.; Szumska, I.; Jaskowski, P.


    In daily life we encounter multiple sources of sensory information at any given moment. Unknown is whether such sensory redundancy in some way affects implicit learning of a sequence of events. In the current paper we explored this issue in a serial reaction time task. Our results indicate that redundant sensory information does not enhance sequence learning when all sensory information is presented at the same location (responding to the position and/or color of the stimuli; Experiment 1), e...

  8. Atributos químicos e físicos de um Latossolo sendo influenciados pelo manejo do solo e efeito da gessagem = Latossol chemical and physical attributes affected by tillage system and gypsum effect

    Michelle Jimenez da Costa


    saturation, base saturation, bases sum, cation exchange capability, particle density, soil bulk density, soil total porosity. The interaction between tillage system and gypsum dose was significant for soil density and total porosity, with an increase in the soil density and a reduction in the total porosity in combination withno tillage and 2000 kg ha-1 of gypsum. The tillage system and gypsum effect did not affect the chemical attributes, except for the P drift which was bigger in no tillage system than in conventional tillage.

  9. Valuation, categories and attributes.

    Inna Galperin

    Full Text Available Existing research on categories has only examined indirectly the value associated with being a member of a category relative to the value of the set of attributes that determine membership in that category. This study uses survey data to analyze consumers' preferences for the "organic" label versus for the attributes underlying that label. We found that consumers generally preferred products with the category label to those with the attributes required for the organic label but without the label. We also found that the value accorded to the organic label increased with the number of attributes that an individual associated with the category. Category membership nevertheless still had greater value than even that of the sum of the attributes associated with it.

  10. The Evolution of Sensory Placodes

    Francoise Mazet


    The vertebrate cranial sensory placodes are ectodermal embryonic patches that give rise to sensory receptor cells of the peripheral paired sense organs and to neurons in the cranial sensory ganglia. Their differentiation and the genetic pathways that underlay their development are now well understood. Their evolutionary history, however, has remained obscure. Recent molecular work, performed on close relatives of the vertebrates, demonstrated that some sensory placodes (namely the adenohypoph...

  11. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A


    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. PMID:26471676

  12. Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile

    Stahnke, Marie Louise Heller; Sunesen, Lars Oddershede; De Smedt, Anny

    characterise the flavour pattern of the FAIR sausages with regards to sensory perceived compounds and volatile/sensory profiles. According to gas chromatography-olfactometry the greatest differences between the Northern and Mediterranean sausages were attributed to coffee/roasted, phenolic and vinegar odours...

  13. Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

    Wijk, R.A. de; Gemert, L.J. van; Terpstra, M.E.J.; Wilkinson, C.L.


    A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" co

  14. Texture of semi-solids: sensory and instrumental measurements on vanilla custard desserts

    Wijk, de R.A.; Gemert, van L.J.; Terpstra, M.E.J.; Wilkinson, C.L.


    A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" co

  15. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay.

    Hopfer, Helene; Ebeler, Susan E; Heymann, Hildegarde


    Californian Chardonnay was stored in five different wine-packaging configurations at three different temperatures for a period of 3 months to study the combined packaging and temperature effects on the sensory and chemical properties of the wines. A trained descriptive panel evaluated aroma, taste, mouthfeel, and color attributes, and the sensory results were correlated to physical and chemical measurements including volatile compounds, SO(2), titratable and volatile acidity, oxygen consumption, and wine color, using partial least squares regression. In general, increased storage temperatures induced the largest changes in the wines; however, significant packaging--temperature effects were found for some attributes as well. Particularly wines stored in bag-in-boxes at 40 °C showed significant increases in oxidized and vinegar aromas and yellow color. Volatile esters also decreased in these wines, while increased levels of compounds generally associated with age- or heat-affected wine were found including 1,1,6-trimethyl-1,2-dihydronaphthalene and furfuryl ether, consistent with previously reported chemical aging reactions. In summary, storing unoaked Chardonnay in different packages significantly changes the sensory and chemical properties depending on the storage temperature. After a storage period of 3 months, bottle storage with various closures (natural cork, synthetic cork, and screw cap) changed the wine in a different way than bag-in-box storage. PMID:23035911

  16. Understanding Sensory Integration. ERIC Digest.

    DiMatties, Marie E.; Sammons, Jennifer H.

    This brief paper summarizes what is known about sensory integration and sensory integration dysfunction (DSI). It outlines evaluation of DSI, treatment approaches, and implications for parents and teachers, including compensatory strategies for minimizing the impact of DSI on a child's life. Review of origins of sensory integration theory in the…

  17. The attribute measurement technique

    Any verification measurement performed on potentially classified nuclear material must satisfy two seemingly contradictory constraints. First and foremost, no classified information can be released. At the same time, the monitoring party must have confidence in the veracity of the measurement. An information barrier (IB) is included in the measurement system to protect the potentially classified information while allowing sufficient information transfer to occur for the monitoring party to gain confidence that the material being measured is consistent with the host's declarations, concerning that material. The attribute measurement technique incorporates an IB and addresses both concerns by measuring several attributes of the nuclear material and displaying unclassified results through green (indicating that the material does possess the specified attribute) and red (indicating that the material does not possess the specified attribute) lights. The attribute measurement technique has been implemented in the AVNG, an attribute measuring system described in other presentations at this conference. In this presentation, we will discuss four techniques used in the AVNG: (1) the 1B, (2) the attribute measurement technique, (3) the use of open and secure modes to increase confidence in the displayed results, and (4) the joint design as a method for addressing both host and monitor needs.

  18. Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt.

    Pimentel, T C; Cruz, A G; Prudencio, S H


    The objectives of this study were to evaluate the influence of the addition of long-chain inulin as a fat replacer and prebiotic agent (20g/L) and (or) probiotic Lactobacillus paracasei ssp. paracasei on the sensory profile and acceptance of yogurts, and to assess the influence of descriptive attributes on the sensory acceptance of the products. The addition of inulin to low-fat yogurt improved its brightness and firmness, which was similar to the full-fat yogurt. However, the use of long-chain inulin increased the separation of serum and no influence on creaminess was observed. Regarding the product's acceptability, the low-fat yogurt with added inulin presented similar acceptance compared with the full-fat yogurt. The addition of Lb. paracasei ssp. paracasei did not affect the sensory profile and acceptance of the low-fat yogurt. Using external preference mapping, it was possible to verify that the sensory acceptance was driven positively by the sweetness and creaminess and negatively driven by firmness (appearance and texture) and homogeneity (appearance). It was possible to formulate low-fat yogurts with added probiotics that presented similar sensory characteristics to those of full-fat yogurts, and this was due to the addition of the long-chain inulin as a fat replacer. PMID:23932139

  19. Sensory and textural characterization of citrus and pineapple fruits candied with healthy components

    Vilela, Alice; Sobreira, Carla; S. Abraão, Ana; M. Lemos, André; M Nunes, Fernando


    Production of low-calorie candied fruits was investigated by substituting sucrose with fructose, maltitol, sorbitol and actilight. Quality of candied fruits was evaluated with respect to yields obtained for the fruit candied process, chemical composition, microbial growth, rheological characteristics, color, and sensory attributes. The sensory attributes investigated were influenced by the osmotic agent used. Each of the different OD agents significantly influenced the taste and/or texture...

  20. Attribute coordination in organizations

    Yingyi Qian; Gerard Roland; Chenggang Xu


    We study coordination in organizations with a variety of organizational forms. Coordination in organization is modeled as the adjustment of attributes and capacities of tasks when facing external shocks. An M-form (U-form) organization groups complementary (substitutable) tasks together in one unit. In the presence of only attribute shocks, particularly when gains from specialization are small, communication is poor, or shocks are more likely, the expected payoff of the decentralized M-form i...

  1. Canine Sensory Perception

    Homolková, Eliška


    Senses are physiological capacities of an individual that provide the individual with data for perception of the outside world. Perception is a subjective reflection of an objective reality in our brain through our sensory receptors. The way we perceive the actual stimulus depends in some way on our experiences and on the way the stimulus is interpreted by our memory. This thesis describes the mechanisms of transport of the stimuli about the outside world to the central nervous system and the...

  2. Sensory profile of eleven peach cultivars Perfil sensorial de onze cultivares de pêssegos

    Francine Lorena Cuquel


    Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.Este trabalho teve como objetivo avaliar o perfil sensorial de onze cultivares de pêssego produzidos em duas safras em um pomar experimental implantado na Lapa (PR, Brasil. Os cultivares analisados foram Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier e Vanguarda. As análises sensoriais foram realizadas por julgadores previamente treinados, sendo 20 julgadores na primeira safra e 10 na segunda. O método de avaliação empregado foi a Análise Descritiva Quantitativa na qual foram mensurados os atributos aparência, aroma, cor de polpa, firmeza de polpa, sabor e suculência dos frutos. Os resultados obtidos demonstraram a preferência por frutos de sabor adocicado, com polpa macia e suculenta. Os cultivares Chimarrita, Chiripá e Coral obtiveram o melhor desempenho nas análises sensoriais. Foi verificado ainda que os atributos aroma, firmeza de polpa e sabor são considerados suficientes para a avaliação do perfil sensorial de

  3. Parasympathetic functions in children with sensory processing disorder

    Roseann C Schaaf


    Full Text Available The overall goal of this study was to determine if Parasympathetic Nervous System Activity (PsNS is a significant biomarker of sensory processing difficulties in children. Several studies have demonstrated that PsNS activity is an important regulator of reactivity in children, and thus, it is of interest to study whether PsNS functioning affects sensory reactivity in children who have a type of condition associated with Sensory Processing Disorders (SPD termed Sensory Modulation Dysfunction (SMD. If so, this will have important implications for understanding the mechanisms underlying sensory processing problems of children. The primary aims of this project were to: (1 evaluate PsNS activity in children with SMD compared to typically developing (TYP children, and (2 determine if PsNS activity is a significant predictor of sensory behaviors and adaptive functions among children with SMD. As a secondary aim we examined whether subgroups of children with specific physiological and behavioral sensory reactivity profiles can be identified. Results indicate that the children with severe SMD demonstrated a trend for low baseline parasympathetic activity, compared to TYP children, suggesting this may be a biomarker for severe SMD. In addition, children with SMD demonstrated significantly poorer adaptive behavior. These results provide preliminary evidence that children who demonstrate SMD may have physiological responses that are different from children without SMD, and that these physiological and behavioral manifestations of SMD may affect a child’s ability to engage in everyday social, communication, and daily living skills.

  4. Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

    Hrastar, Robert; Cheong, Ling‐Zhi; Xu, Xuebing;


    [peroxide value (PV), p‐anisidine value (p‐AV), γ‐tocopherol (γ‐T) and oxidative stability (OS)]. Additionally, sensory evaluation was performed. RSM analysis showed a significant effect of deodorization temperature and to a lesser extent, deodorization steam flow and time on removal of oxidative compounds......, flavour and odour. PCA of chemical and sensory results showed that deodorization temperature affected the sensory properties in the samples. The best conditions for removing undesirable flavour and odour were achieved by using a deodorization temperature of 195–210°C....

  5. Population attribute compression

    White, James M.; Faber, Vance; Saltzman, Jeffrey S.


    An image population having a large number of attributes is processed to form a display population with a predetermined smaller number of attributes that represent the larger number of attributes. In a particular application, the color values in an image are compressed for storage in a discrete look-up table (LUT). Color space containing the LUT color values is successively subdivided into smaller volumes until a plurality of volumes are formed, each having no more than a preselected maximum number of color values. Image pixel color values can then be rapidly placed in a volume with only a relatively few LUT values from which a nearest neighbor is selected. Image color values are assigned 8 bit pointers to their closest LUT value whereby data processing requires only the 8 bit pointer value to provide 24 bit color values from the LUT.

  6. Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies.

    Rangrej, V; Shah, V; Patel, J; Ganorkar, P M


    Omega-3 fatty acid imparted good evidence of health benefits. Flaxseed oil, being the richest vegetarian source of alpha linolenic acid (omega-3 fatty acid), was incorporated in cookies by replacing shortening at level of 5 %, 10 %, 20 %, 30 %, 40 % and 50 %. Effect of shortening replacement with flaxseed oil on physical, textural and sensory attributes were investigated. Spread ratio and breaking strength of cookies increased as flaxseed oil level increased. Sensory score was not significantly affected up to 30 % shortening replacement with flaxseed oil as compared with the control cookies. Above 30 % flaxseed oil, sensory score was adversely affected. Fatty acid profile confirmed the enhancement of omega-3 fatty acid from 0 (control) to 14.14 % (30 % flaxseed oil cookies). The poly-unsaturated to saturated fatty acid ratio (P/S) increased from 0.088 (control) to 0.57 while ω - 6 to ω -3 fatty acid ratio of flaxseed oil cookies decreased from 4.51 (control) to 0.65 in the optimized cookies. The data on storage characteristics of the control and 30 % flaxseed oil cookies showed that there was significant change in the moisture content, Peroxide value (PV) and overall acceptability (OAA) up to 28 days of storage at 45 °C packed in polyethylene bags. Flaxseed oil cookies were acceptable up to 21 days of storage and afterwards noticeable off flavour was perceived. PMID:26028753

  7. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    ZHUANG Hong


    Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

  8. Significant Attributes of Documents.

    Armstrong, Frances T.

    The purpose of this paper is to describe a method of finding the significant attributes of documents established during the course of research on the automatic classification of documents. The problem was first approached by examining the way in which an existing hierarchical classification system classifies things. The study of biological…

  9. Attribution of Library Costs

    Drake, Miriam A.


    Universities conduct a variety of cost-allocation studies that require the collection and analysis of the library cost-data. Cost accounting methods are used in most studies; however, costs are attributed to library user groups in a variety of ways. Cost accounting studies are reviewed and allocation methods are discussed. (Author)

  10. The Role of Parental and Adolescent Attributions in Adjustment of Adolescent with Chronic Illness

    Guion, Kimberly; Mrug, Sylvie


    Previous literature has demonstrated the separate contributions of parental attributions and adolescent attributions to psychosocial adjustment of adolescents with chronic illness. However, it is unknown whether parental attributions affect adolescents’ mental health directly or indirectly by influencing the youths’ attributional style. This study evaluated the direct and indirect (through adolescent attributions) effects of parental attributions on internalizing and externalizing problems of...

  11. Attention and Optimal Sensory Codes

    Jaramillo, Santiago; Pearlmutter, Barak A.


    Neuronal activity can be modulated by attention even while the sensory stimulus is held fixed. This modulation implies changes in the tuning curve (or receptive field) of the neurons involved in sensory processing. We propose an information-theoretic hypothesis for the purpose of this modulation, and show using computer simulation that the similar modulation emerges in a system that is optimally encoding a sensory stimulus when the system is informed about the changing relevance of different ...

  12. Sensory Ecology, Evolution, and Behavior

    Martin STEVENS; Guest Editor


    @@ 1 Introduction Sensory ecology deals with how animals capture in formation from their environment, and the sensory sys tems involved in doing so (Hailman, 1977; Lythgoe, 1979; Dusenbery, 1992; Mappes and Stevens 2010). Although the term sensory ecology itself is compara tively recent, its basis has a long history, in part due to numerous links with subjects such as neurobiology, physiology, ethology, and evolutionary behavioral ecology.

  13. [Mother's attributions regarding children's behavior and maltreatment].

    Nakaya, Namiko


    This study aimed to compare maltreating mothers and non-maltreating mothers on attributions and affects related to child behaviors. It also assessed how attributions predict affective and behavioral reactions to child behaviors. The study population comprised of a community-based sample of mothers with children aged 2 to 4 years (n = 238). Mothers' attributions and affect were assessed using vignettes of child behavior. They also answered questions about their maltreating parenting behaviors and demographic factors such as childcare environments. Results highlighted that, as compared with non-maltreating mothers, maltreating mothers made more intentional and stable attributions to negative child behavior, and to report more anger and aversion. They also had a tendency to report less happiness toward positive child behavior. Additionally, path analyses documented a pattern of thinking-feeling-action linkages. It was revealed that attributions regarding children's behavior influenced negative affect and that negative affect in turn predicted maltreatment. Finally, the usefulness of a cognitive approach to maltreating mothers, and the implications of the findings as a model for intervention are discussed. PMID:27180512

  14. Sensory quality of irradiated onion and garlic bulbs

    The radioinhibition process has shown to prolong shelf-life of ''Valenciana sintetica 14'' onion variety and ''Colorado'' garlic variety. Sensory attributes of the irradiated bulbs were tested monthly by trained judges during extended storage in warehouse conditions (6-32C, R.H. 40-50%). The sensory properties observed were external and internal appearance, firmness and odor. The irradiated bulbs were judged to be superior in quality with respect to internal and external appearance (p 0.01) and firmness (p 0.01), after 180 days postharvest. The irradiated bulbs showed no difference in odor (p 0.05), when compared to unirradiated ones, through the storage period

  15. Multi-sensory Sculpting (MSS)

    von Wallpach, Sylvia; Kreuzer, Maria


    -conscious and modality-specific level and use multi-sensory metaphors to express embodied knowledge. Retrieving embodied brand knowledge requires methods that (a) stimulate various senses that have been involved in brand knowledge formation and (b) give consumers the opportunity to express themselves...... metaphorically in a format similar to their cognitive representations. This article introduces multi-sensory sculpting (MSS) as a method that allows retrieving embodied brand knowledge via multi-sensory metaphors and proposes a multi-layered metaphor analysis procedure to interpret these multi-sensory data. The...

  16. Fundamental attributes of water-conducting features

    The fundamental attributes of water-conducting features are discussed in two parts. The first part is a generic discussion of the attributes of water conducting features, and the second part illustrates some of these attributes using site-specific cases in various geologic media. The description of water-conducting features may use either geologic or statistical geometric approaches or a mixture of the two. More often, however, correlations of geologic and hydraulic properties are not completely adequate. The spatial structure of water conducting features affects strongly their importance for performance assessment. (author)

  17. Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs

    Bovell-Benjamin, Adelia C.; Guinard, Jean-Xavier


    Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.

  18. Dendritic cell dysfunction and diabetic sensory neuropathy in the cornea.

    Gao, Nan; Yan, Chenxi; Lee, Patrick; Sun, Haijing; Yu, Fu-Shin


    Diabetic peripheral neuropathy (DPN) often leads to neurotrophic ulcerations in the cornea and skin; however, the underlying cellular mechanisms of this complication are poorly understood. Here, we used post-wound corneal sensory degeneration and regeneration as a model and tested the hypothesis that diabetes adversely affects DC populations and infiltration, resulting in disrupted DC-nerve communication and DPN. In streptozotocin-induced type 1 diabetic mice, there was a substantial reduction in sensory nerve density and the number of intraepithelial DCs in unwounded (UW) corneas. In wounded corneas, diabetes markedly delayed sensory nerve regeneration and reduced the number of infiltrating DCs, which were a major source of ciliary neurotrophic factor (CNTF) in the cornea. While CNTF neutralization retarded reinnervation in normal corneas, exogenous CNTF accelerated nerve regeneration in the wounded corneas of diabetic mice and healthy animals, in which DCs had been locally depleted. Moreover, blockade of the CNTF-specific receptor CNTFRα induced sensory nerve degeneration and retarded regeneration in normal corneas. Soluble CNTFRα also partially restored the branching of diabetes-suppressed sensory nerve endings and regeneration in the diabetic corneas. Collectively, our data show that DCs mediate sensory nerve innervation and regeneration through CNTF and that diabetes reduces DC populations in UW and wounded corneas, resulting in decreased CNTF and impaired sensory nerve innervation and regeneration. PMID:27064280

  19. Reliability attributes. Survey

    Starting from an integral system technical concept, the paper gives a survey concerning the treatment of risks relating to reliability by means of the VDI-manual 'Technical Reliability'. Various kinds of reliability characteristics necessary for the determination of risks are explained. Assumed aspects for the evaluation and influencing of attributed risks relating to reliability are stated. Herewith, the formation and application of reliability factors are prepared, which are described on page 2 to 4 of this guideline. (orig./HP)

  20. Stroke and restricted sensory syndromes

    There have been sporadic case reports of a restricted sensory syndrome caused by stroke, most often as a cheiro-oral syndrome. We describe 14 patients with stroke who showed various restricted sensory syndromes and correlated their symptoms with the radiological findings. (orig./MG)

  1. The Evolution of Sensory Placodes

    Francoise Mazet


    Full Text Available The vertebrate cranial sensory placodes are ectodermal embryonic patches that give rise to sensory receptor cells of the peripheral paired sense organs and to neurons in the cranial sensory ganglia. Their differentiation and the genetic pathways that underlay their development are now well understood. Their evolutionary history, however, has remained obscure. Recent molecular work, performed on close relatives of the vertebrates, demonstrated that some sensory placodes (namely the adenohypophysis, the olfactory, and accoustico-lateralis placodes first evolved at the base of the chordate lineage, while others might be specific to vertebrates. Combined with morphological and cellular fate data, these results also suggest that the sensory placodes of the ancestor of all chordates differentiated into a wide range of structures, most likely to fit the lifestyle and environment of each species.

  2. Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs.

    Goldberg, Erin M; Ryland, Donna; Aliani, Michel; House, James D


    The current study was designed to assess the fatty acid composition and sensory attributes of eggs procured from hens consuming diets containing canola meal (CM) and/or flax oil (FO). A total of 96 group-caged White Lohmann hens received 1 of 4 isonitrogenous and isoenergetic diets for a period of 4 weeks. Diets were arranged in a 2 × 2 factorial design, containing 24% canola meal, 7.5% flax oil, both, or neither (control). All yolk fatty acids were affected by flax oil inclusion, with the exception of stearic acid (SA) and docosapentaenoic acid (DPA). Only SA was affected by CM inclusion. Additionally, significant interactions between CM and FO were observed for linoleic acid (LA) and total omega-6 polyunsaturated fatty acids (PUFA), with DPA approaching significance (P = 0.069). Trained panelists (n = 8) evaluated 7 aroma ('egg', 'creamy', 'buttery', 'salty', 'sweet', 'barny', and 'oceanic') and 6 flavor ('egg', 'creamy', 'buttery', 'salty', 'brothy', and 'oceanic') attributes of cooked egg product. No significant differences (P > 0.05) in aroma attributes were found between eggs from different dietary treatments. However, egg, creamy, buttery, and oceanic flavors were significantly different between the dietary treatments (P acid. This experiment provides evidence that the interaction between CM and FO in the White Lohmann hen diet results in sensory changes of cooked eggs associated in part with changes in yolk fatty acid content. PMID:27252370

  3. Shelf life and sensory assessment of tilapia quenelle during frozen storage

    Maria Fernanda Calil Angelini


    Full Text Available The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch (QA and polyethylene waxed paper box (QB - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.

  4. Effects of Lipids and Emulsifiers on the Physicochemical and Sensory Properties of Cosmetic Emulsions Containing Vitamin E

    Lucia Montenegro; Lucia Rapisarda; Carmen Ministeri; Giovanni Puglisi


    Sensory properties are fundamental in determining the success of a cosmetic product. In this work, we assessed the influence of different oils and emulsifiers on the physicochemical and sensory properties of anti-ageing cosmetic O/W emulsions containing vitamin E acetate as active ingredient. No clear correlation between physicochemical properties and sensory characteristics was evidenced. Sensorial evaluation of these formulations pointed out that the emulsifier systems affected the perceive...

  5. The sensory system acts with a neuromedin U signaling pathway to mediate food type-dependent effects on lifespan

    Adilov, Bakhtiyor


    In order to survive, the animal uses its sensory system to interpret the complexity of its environment. Interestingly, a subset of sensory neurons, which function in taste or olfaction, has been found to influence the lifespan of C. elegans and Drosophila. Although the mechanisms by which these neurons affect lifespan are unknown, the nature of these neurons suggest that the sensory influence on lifespan is mediated by food-derived cues. This thesis shows that sensory neurons r...

  6. Measurement Of Beer Taste Attributes Using An Electronic Tongue

    Polshin, Evgeny; Rudnitskaya, Alisa; Kirsanov, Dmitry; Lammertyn, Jeroen; Nicolaï, Bart; Saison, Daan; Delvaux, Freddy R.; Delvaux, Filip; Legin, Andrey


    The present work deals with the results of the application of an electronic tongue system as an analytical tool for rapid assessment of beer flavour. Fifty samples of Belgian and Dutch beers of different types, characterized with respect to sensory properties and bitterness, were analyzed using the electronic tongue (ET) based on potentiometric chemical sensors. The ET was capable of predicting 10 sensory attributes of beer with good precision including sweetness, sourness, intensity, body, etc., as well as the most important instrumental parameter—bitterness. These results show a good promise for further progressing of the ET as a new analytical technique for the fast assessment of taste attributes and bitterness, in particular, in the food and brewery industries.

  7. Space-restricted attribute grammars

    Schmidt, Erik Meineche


    Restricting the size of attribute values, relative to the length of the string under consideration, leads to a model of attribute grammars in which grammars with both inherited and synthesized attributes can be significantly more economical than grammars with synthesized attributes only....

  8. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.

    Shiota, Makoto; Iwasawa, Ai; Suzuki-Iwashima, Ai; Iida, Fumiko


    The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses. PMID:26551333

  9. Focal dystonia and the Sensory-Motor Integrative Loop for Enacting (SMILE)

    Perruchoud, David; Micah M Murray; Lefebvre, Jeremie; Ionta, Silvio


    Performing accurate movements requires preparation, execution, and monitoring mechanisms. The first two are coded by the motor system, the latter by the sensory system. To provide an adaptive neural basis to overt behaviors, motor and sensory information has to be properly integrated in a reciprocal feedback loop. Abnormalities in this sensory-motor loop are involved in movement disorders such as focal dystonia, a hyperkinetic alteration affecting only a specific body part and characterized b...

  10. Focal Dystonia and the Sensory-Motor Integrative Loop for Enacting (SMILE)

    Micah M Murray; Silvio Ionta


    Performing accurate movements requires preparation, execution, and monitoring mechanisms. The first two are coded by the motor system, and the latter by the sensory system. To provide an adaptive neural basis to overt behaviors, motor and sensory information has to be properly integrated in a reciprocal feedback loop. Abnormalities in this sensory-motor loop are involved in movement disorders such as focal dystonia, a hyperkinetic alteration affecting only a specific body part and characteriz...