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Sample records for affecting sensory attributes

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

    OpenAIRE

    Kim, Dohee

    2011-01-01

    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 ...

  2. SENSORY ATTRIBUTES OF INDIAN FRIED FOODS INCORPORATED WITH DIFFERENT LEVELS OF FRUCTOOLIGOSACCHARIDES

    Directory of Open Access Journals (Sweden)

    Nidhi Jain

    2013-08-01

    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

    OpenAIRE

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

    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

    NARCIS (Netherlands)

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

    2005-01-01

    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.

    Science.gov (United States)

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

    2016-05-01

    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

    OpenAIRE

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

    2009-01-01

    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

    OpenAIRE

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

    2014-01-01

    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.

    Science.gov (United States)

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

    2016-01-01

    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

    OpenAIRE

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

    2016-01-01

    © 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.

    Science.gov (United States)

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

    2015-09-01

    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

    Science.gov (United States)

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

    2009-01-01

    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.

    Science.gov (United States)

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

    2013-09-01

    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

    OpenAIRE

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

    2016-01-01

    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.

    Science.gov (United States)

    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

    2015-05-01

    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.

    Science.gov (United States)

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

    2013-01-01

    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

    OpenAIRE

    Cibeles Miralles; José Navarro

    2016-01-01

    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

    Directory of Open Access Journals (Sweden)

    Cibeles Miralles

    2016-04-01

    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.

    Science.gov (United States)

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

    2015-12-01

    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

    OpenAIRE

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

    2011-01-01

    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.

    Science.gov (United States)

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

    2014-03-01

    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.

    Science.gov (United States)

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

    2016-02-28

    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

    OpenAIRE

    Haiping Ren; Wanzhen Liu

    2015-01-01

    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

    Science.gov (United States)

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

    2007-01-01

    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

    NARCIS (Netherlands)

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

    2012-01-01

    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

    Science.gov (United States)

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

    2008-01-01

    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.

    Science.gov (United States)

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

    2016-05-01

    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

    International Nuclear Information System (INIS)

    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

    Science.gov (United States)

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

    2013-11-01

    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

    Directory of Open Access Journals (Sweden)

    Lilian A Gogo

    2012-04-01

    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.

    Science.gov (United States)

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

    2016-02-01

    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

    OpenAIRE

    Donnet, M. Laura; Weatherspoon, Dave D.

    2006-01-01

    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

    Directory of Open Access Journals (Sweden)

    C. Pinheiro

    2007-01-01

    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

    OpenAIRE

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

    2012-01-01

    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.

    Science.gov (United States)

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

    2008-10-01

    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.

    Science.gov (United States)

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

    2016-02-01

    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.

    Science.gov (United States)

    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

    2014-01-01

    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?

    DEFF Research Database (Denmark)

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

    2011-01-01

    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

    Science.gov (United States)

    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

    DEFF Research Database (Denmark)

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

    2013-01-01

    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.

    Science.gov (United States)

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

    2014-05-01

    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

    OpenAIRE

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

    2013-01-01

    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

    Directory of Open Access Journals (Sweden)

    Maria Isabel Yeannes

    2008-12-01

    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

    Science.gov (United States)

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

    2012-01-01

    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

    Science.gov (United States)

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

    2012-01-01

    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

    OpenAIRE

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

    2012-01-01

    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?

    OpenAIRE

    Syed Alwi, SF; Kitchen, PJ

    2014-01-01

    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

    Directory of Open Access Journals (Sweden)

    Jae Kyeom Kim

    2015-01-01

    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.

    Science.gov (United States)

    Westman, A S; Stuve, M

    2001-04-01

    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

    Directory of Open Access Journals (Sweden)

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

    2012-06-01

    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.

    Science.gov (United States)

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

    2016-01-15

    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.

    Science.gov (United States)

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

    2016-02-01

    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

    OpenAIRE

    Asioli, Daniele; Canavari, Maurizio; Pignatti, Erika

    2011-01-01

    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

    OpenAIRE

    Blackenhorn, Wolf U.; Perner, Dirk

    2010-01-01

    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.

    Science.gov (United States)

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

    2009-10-01

    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.

    Science.gov (United States)

    Meyer, John P.; Mulherin, Anne

    1980-01-01

    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)

    OpenAIRE

    Gönül, Meral

    1983-01-01

    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.

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

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

    2016-06-01

    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

    OpenAIRE

    Kalaja, Anna-Emilia

    2015-01-01

    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

    DEFF Research Database (Denmark)

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

    2013-01-01

    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

    Directory of Open Access Journals (Sweden)

    murat ilhan atagun

    2013-01-01

    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

    DEFF Research Database (Denmark)

    Petersen, Rikke Munck; Farsø, Mads

    2016-01-01

    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.

    Science.gov (United States)

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

    2016-02-01

    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

    Directory of Open Access Journals (Sweden)

    Tung LC

    2013-01-01

    = 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.

    Science.gov (United States)

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

    2008-01-01

    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.

    Science.gov (United States)

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

    2011-11-01

    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.

    Science.gov (United States)

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

    2015-06-01

    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

    Science.gov (United States)

    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

    Science.gov (United States)

    Howe, Fiona E.; Stagg, Steven D.

    2016-01-01

    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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

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

    2016-09-15

    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.

    Science.gov (United States)

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

    2015-05-01

    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.

    Science.gov (United States)

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

    2015-01-01

    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.

    Science.gov (United States)

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

    2016-10-01

    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

    Institute of Scientific and Technical Information of China (English)

    吴昀; 陈晓霞; 顾振宇; 田师一; 韩剑众; 俞永裕

    2012-01-01

    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

    Directory of Open Access Journals (Sweden)

    Cătălina Nicoleta Boițeanu

    2014-11-01

    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

  17. HOW LABELING OF SAFETY AND PROCESS ATTRIBUTES AFFECTS MARKETS FOR FOOD

    OpenAIRE

    Julie A Caswell

    1998-01-01

    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

    OpenAIRE

    Noah J. Masasi

    2012-01-01

    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

    NARCIS (Netherlands)

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

    2008-01-01

    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

    Science.gov (United States)

    Yeigh, Tony

    2007-01-01

    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)?

    DEFF Research Database (Denmark)

    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

    Science.gov (United States)

    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

    OpenAIRE

    Myungwoo Nam; Jing Wang; Angela Y. Lee

    2012-01-01

    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

    Directory of Open Access Journals (Sweden)

    José Maria Barbat Parfitt

    2013-11-01

    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

    OpenAIRE

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

    2009-01-01

    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

    Directory of Open Access Journals (Sweden)

    C. Gomes

    2013-04-01

    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.

    Science.gov (United States)

    Arsa, Supeeraya; Theerakulkait, Chockchai

    2015-08-01

    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

    DEFF Research Database (Denmark)

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

    2008-01-01

    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

    DEFF Research Database (Denmark)

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

    2008-01-01

    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.

    OpenAIRE

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

    1992-01-01

    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

    Directory of Open Access Journals (Sweden)

    Usman Ahmad

    2014-06-01

    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

    Directory of Open Access Journals (Sweden)

    Pamella Rio Branco Pontes

    2010-06-01

    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

    Science.gov (United States)

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

    2011-01-01

    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

    International Nuclear Information System (INIS)

    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

    OpenAIRE

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

    2016-01-01

    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.).

    Science.gov (United States)

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

    2016-04-01

    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

    International Nuclear Information System (INIS)

    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.

    Directory of Open Access Journals (Sweden)

    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

    Science.gov (United States)

    Marshalsey, Lorraine

    2015-01-01

    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

    Energy Technology Data Exchange (ETDEWEB)

    Lundeberg, T.; Zhou, J.

    1989-01-01

    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.

    Science.gov (United States)

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

    2016-02-01

    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.

    Science.gov (United States)

    Revilla, I; Vivar-Quintana, A M

    2006-06-01

    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

    OpenAIRE

    Mqwathi, Sipho Elijah

    1993-01-01

    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.

    Science.gov (United States)

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

    2016-03-01

    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.

    Science.gov (United States)

    Shoykhet, Michael; Middleton, Jason W

    2016-01-01

    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

    Energy Technology Data Exchange (ETDEWEB)

    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: y.choi@chem.leidenuniv.nl; Verpoorte, Robert [Leiden University, Division of Pharmacognosy, Section Metabolomics, Institute of Biology (Netherlands)

    2011-04-15

    {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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

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

    2014-12-01

    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

    OpenAIRE

    Oguzhan CALISKAN; Safder BAYAZIT; Ahmet SUMBUL

    2012-01-01

    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

    OpenAIRE

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

    2012-01-01

    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.

    Science.gov (United States)

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

    2014-06-15

    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.

    Science.gov (United States)

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

    2014-03-01

    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

    Science.gov (United States)

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

    2016-01-01

    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.

    Science.gov (United States)

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

    1961-01-20

    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

    OpenAIRE

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

    2011-01-01

    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

    NARCIS (Netherlands)

    Vlek, Charles; Mesken, Jolieke; Steg, Linda

    1999-01-01

    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.

    Science.gov (United States)

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

    2013-08-01

    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

    International Nuclear Information System (INIS)

    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?

    Science.gov (United States)

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

    2015-01-01

    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

    Directory of Open Access Journals (Sweden)

    Fonseca, S.

    2015-03-01

    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

    Science.gov (United States)

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

    2009-01-01

    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

    Directory of Open Access Journals (Sweden)

    Oguzhan CALISKAN

    2012-11-01

    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

    Science.gov (United States)

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

    2012-08-01

    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

    CERN Document Server

    Le, Sebastien

    2014-01-01

    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

    OpenAIRE

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

    2013-01-01

    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

    OpenAIRE

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

    2009-01-01

    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.

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    Massey, E W

    1998-01-01

    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.

    Science.gov (United States)

    Yap, K C S; Aminah, A

    2011-06-01

    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

    OpenAIRE

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

    2015-01-01

    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

    Science.gov (United States)

    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

    International Nuclear Information System (INIS)

    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

    OpenAIRE

    Naish, Katherine R.; Gillian Harris

    2012-01-01

    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.

    Science.gov (United States)

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

    2014-06-01

    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

    Directory of Open Access Journals (Sweden)

    Helaleh Sadat KABOLI FARSHCHI

    2014-09-01

    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

    Science.gov (United States)

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

    2009-01-01

    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

    International Nuclear Information System (INIS)

    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

    Directory of Open Access Journals (Sweden)

    Armando Alvis

    2011-01-01

    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

    DEFF Research Database (Denmark)

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

    2005-01-01

    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...

  1. RAW CHICKEN LEG AND BREAST SENSORY EVALUATION

    Directory of Open Access Journals (Sweden)

    Octavian Baston

    2010-01-01

    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

    DEFF Research Database (Denmark)

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

    2010-01-01

    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

    OpenAIRE

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

    2014-01-01

    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

    Directory of Open Access Journals (Sweden)

    Ayman S. Mazahreh

    2008-01-01

    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

    OpenAIRE

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

    2009-01-01

    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

    Directory of Open Access Journals (Sweden)

    Lyon, David H.

    1994-04-01

    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

    Directory of Open Access Journals (Sweden)

    Gisele Mara Silva Gonçalves

    2013-04-01

    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

    Science.gov (United States)

    ... 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

    OpenAIRE

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

    2012-01-01

    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.

    Science.gov (United States)

    Bui, Tuan V; Brownstone, Robert M

    2015-04-01

    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

    Science.gov (United States)

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

    2012-01-01

    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

    Directory of Open Access Journals (Sweden)

    J.C.S. Carneiro

    2010-02-01

    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

    Energy Technology Data Exchange (ETDEWEB)

    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)

    2011-07-01

    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

    International Nuclear Information System (INIS)

    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)

    Energy Technology Data Exchange (ETDEWEB)

    Ocloo, F.C.K., E-mail: fidelis_ocloo@yahoo.com [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)

    2012-01-15

    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

    OpenAIRE

    Novick, Itai; Vaadia, Eilon

    2011-01-01

    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

    OpenAIRE

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

    2011-01-01

    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.

    Science.gov (United States)

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

    2016-05-01

    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

    Directory of Open Access Journals (Sweden)

    Anderson do Nascimento Oliveira

    2012-12-01

    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

    Institute of Scientific and Technical Information of China (English)

    王怀勇; 刘永芳

    2012-01-01

    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

    International Nuclear Information System (INIS)

    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

    OpenAIRE

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

    2001-01-01

    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...

  3. AN INTELLIGENT SENSORY EVALUATION METHOD FOR INDUSTRIAL PRODUCTS CHARACTERIZATION

    OpenAIRE

    YANG XU; XIANYI ZENG; LUDOVIC KOEHL

    2007-01-01

    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

    OpenAIRE

    Blazhenkova, Olesya; Kumar, Melisa Maya

    2015-01-01

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

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

    2015-03-01

    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

    OpenAIRE

    Maria Luisa Amodio; Antonio Derossi; Giancarlo Colelli

    2013-01-01

    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

    OpenAIRE

    Li, Qingfu; PENG, JIE

    2014-01-01

    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 ...

  9. UNCOMMON SENSORY METHODOLOGIES

    OpenAIRE

    Vladimír Vietoris; Hana Balková; Peter Czako; Tatiana Bojňanská

    2015-01-01

    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

    International Nuclear Information System (INIS)

    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

    OpenAIRE

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

    2005-01-01

    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

    DEFF Research Database (Denmark)

    Ryhl, Camilla

    2010-01-01

    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.

    Science.gov (United States)

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

    2016-01-01

    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

  14. NEUROPHYSIOLOGICAL EVALUATION OF SENSORY SYSTEMS'

    Science.gov (United States)

    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

    Science.gov (United States)

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

    2016-08-01

    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.)

    International Nuclear Information System (INIS)

    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

    OpenAIRE

    Gouki Satoh

    2006-01-01

    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

    OpenAIRE

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

    2013-01-01

    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

    Directory of Open Access Journals (Sweden)

    Hussien E Sultan

    2016-01-01

    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

    Directory of Open Access Journals (Sweden)

    Helena Maria André Bolini CARDELLO

    2000-04-01

    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

    Directory of Open Access Journals (Sweden)

    Claudia Fieira

    2015-05-01

    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.

    OpenAIRE

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

    1998-01-01

    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

    OpenAIRE

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

    2010-01-01

    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...

  4. TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

    Directory of Open Access Journals (Sweden)

    Simone de Souza Montes

    2015-10-01

    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

    Science.gov (United States)

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

    2007-01-01

    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

    DEFF Research Database (Denmark)

    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

    International Nuclear Information System (INIS)

    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

    Directory of Open Access Journals (Sweden)

    Keith Belk

    2010-01-01

    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.

    Science.gov (United States)

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

    2015-12-01

    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)

    Science.gov (United States)

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

    2012-01-01

    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.

    Science.gov (United States)

    Bozza, Thomas

    2015-02-16

    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

    Directory of Open Access Journals (Sweden)

    Ariane Castricini

    2012-03-01

    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

    Directory of Open Access Journals (Sweden)

    Mojet, Jos

    1994-04-01

    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

    Directory of Open Access Journals (Sweden)

    Helene Hopfer

    2015-05-01

    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.

    Science.gov (United States)

    McCrickerd, K; Forde, C G

    2016-01-01

    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.

    Science.gov (United States)

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

    2016-01-01

    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.

    Science.gov (United States)

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

    2016-03-01

    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

    Science.gov (United States)

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

    2016-01-01

    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

    OpenAIRE

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

    2012-01-01

    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

    Directory of Open Access Journals (Sweden)

    Inês Maria Barbosa Nunes Queiroga

    2014-09-01

    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

    Energy Technology Data Exchange (ETDEWEB)

    Rudnitskaya, Alisa, E-mail: alisa.rudnitskaya@gmail.com [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)

    2009-07-30

    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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

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

    2016-04-11

    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

    OpenAIRE

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

    2013-01-01

    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

    DEFF Research Database (Denmark)

    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

    OpenAIRE

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

    2012-01-01

    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

    OpenAIRE

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

    2012-01-01

    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

    Directory of Open Access Journals (Sweden)

    Michelle Jimenez da Costa

    2007-12-01

    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.

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    Francoise Mazet

    2006-01-01

    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.

    Science.gov (United States)

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

    2016-03-01

    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

    DEFF Research Database (Denmark)

    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

    NARCIS (Netherlands)

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

    2003-01-01

    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

    NARCIS (Netherlands)

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

    2003-01-01

    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.

    Science.gov (United States)

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

    2012-10-31

    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.

    Science.gov (United States)

    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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

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

    2013-10-01

    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

    OpenAIRE

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

    2014-01-01

    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

    OpenAIRE

    Yingyi Qian; Gerard Roland; Chenggang Xu

    2001-01-01

    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

    OpenAIRE

    Homolková, Eliška

    2014-01-01

    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

    Directory of Open Access Journals (Sweden)

    Francine Lorena Cuquel

    2012-03-01

    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

    Directory of Open Access Journals (Sweden)

    Roseann C Schaaf

    2010-03-01

    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

    DEFF Research Database (Denmark)

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

    2011-01-01

    [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

    Science.gov (United States)

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

    1995-01-01

    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.

    Science.gov (United States)

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

    2015-06-01

    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

    Directory of Open Access Journals (Sweden)

    ZHUANG Hong

    2014-12-01

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    Drake, Miriam A.

    1977-01-01

    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

    OpenAIRE

    Guion, Kimberly; Mrug, Sylvie

    2012-01-01

    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

    OpenAIRE

    Jaramillo, Santiago; Pearlmutter, Barak A.

    2004-01-01

    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

    Institute of Scientific and Technical Information of China (English)

    Martin STEVENS; Guest Editor

    2010-01-01

    @@ 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].

    Science.gov (United States)

    Nakaya, Namiko

    2016-04-01

    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

    International Nuclear Information System (INIS)

    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)

    DEFF Research Database (Denmark)

    von Wallpach, Sylvia; Kreuzer, Maria

    2013-01-01

    -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

    International Nuclear Information System (INIS)

    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

    Science.gov (United States)

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

    2003-01-01

    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.

    Science.gov (United States)

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

    2016-05-01

    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

    International Nuclear Information System (INIS)

    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

    International Nuclear Information System (INIS)

    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

    Directory of Open Access Journals (Sweden)

    Francoise Mazet

    2006-01-01

    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.

    Science.gov (United States)

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

    2016-08-01

    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

    Directory of Open Access Journals (Sweden)

    Maria Fernanda Calil Angelini

    2013-08-01

    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

    OpenAIRE

    Lucia Montenegro; Lucia Rapisarda; Carmen Ministeri; Giovanni Puglisi

    2015-01-01

    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

    OpenAIRE

    Adilov, Bakhtiyor

    2010-01-01

    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

    Science.gov (United States)

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

    2009-05-01

    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

    DEFF Research Database (Denmark)

    Schmidt, Erik Meineche

    1980-01-01

    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.

    Science.gov (United States)

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

    2015-12-01

    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)

    OpenAIRE

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

    2014-01-01

    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)

    OpenAIRE

    Micah M Murray; Silvio Ionta

    2014-01-01

    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...

  11. Tracking sensory system atrophy and outcome prediction in spinal cord injury

    OpenAIRE

    Grabher, P.; Callaghan, M. F.; Ashburner, J.; Weiskopf, N.; Thompson, A. J.; Curt, A.; Freund, P.

    2015-01-01

    Objective In patients with subacute spinal cord injury (SCI), the motor system undergoes progressive structural changes rostral to the lesion, which are associated with motor outcome. The extent to which the sensory system is affected and how this relates to sensory outcome are uncertain. Methods Changes in the sensory system were prospectively followed by applying a comprehensive magnetic resonance imaging (MRI) protocol to 14 patients with subacute traumatic SCI at baseline, 2 months, 6 mon...

  12. Postmitotic regulation of sensory area patterning in the mammalian neocortex by Lhx2

    OpenAIRE

    Zembrzycki, Andreas; Perez-Garcia, Carlos G.; Wang, Chia-Fang; Chou, Shen-Ju; O’Leary, Dennis D.M.

    2015-01-01

    The mammalian neocortex is divided into specialized modality-specific areas that are responsible for the processing of sensory information. This architecture is critical, because altered area size affects normal sensory function and behavior in animals and humans. Current knowledge suggests that sensory area specification is dominated by patterning genes expressed in cortical progenitors. We show that postmitotic deletion of the transcription factor LIM homeobox 2 (Lhx2) in cortical neurons d...

  13. Relations between must clarification and organoleptic attributes of wine varietes

    Directory of Open Access Journals (Sweden)

    Vladimír Vietoris

    2014-02-01

    Full Text Available Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of the wine. Fining of musts and wines is carried either by a static method or using different fining preparations. The aim of this work was to evaluate the effect of different methods of decanting on the wine quality varieties of Sauvignon. The overall sensory quality was evaluated (100 - points system, and semantic differential and the aromatic profile (profile method. All sensory evaluations were practiced by skilled sensory panel in controled conditions of Faculty sensory lab. Wine samples were clarified by static manner or with the assistance of the preparation applied to the clarification of wine in two different doses. By the results and their visualization of flavour and smell profile by spider plots we could conclude that pure cultures have positive effect on processed wine. Based on the results we found a beneficial effect of clearing by the clarification of the preparation based on cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents at 100 g.100 L-1  of the sensory quality of the wine.

  14. Sensory evaluation and electronic tongue analysis for sweetener recognition in coke drinks

    Science.gov (United States)

    Szöllősi, Dániel; Kovács, Zoltán; Gere, Attila; Sípos, László; Kókai, Zoltán; Fekete, András

    2011-09-01

    Consumption of beverages with low energy has an increasing role. Furthermore hydrolyzed starch products such as inverted syrup show a wide application in the beverage industry. Therefore the importance of methods which can monitor the usage of natural and artificial sweeteners is increasing. The task was to describe the relevant sensory attributes and to determine the applicability of the electronic tongue to discriminate the coke drink samples with different sweeteners. Furthermore the aim was to find relationship between the taste attributes and measurement results provided by electronic tongue. An Alpha Astree Electronic Tongue and a trained sensory panel were used to evaluate the coke samples. Panelists found significant differences between the samples in 15 cases from the 18 sensory attributes defined previously by the consensus group. Coke drinks containing different kind of sweeteners can be characterized according to these sensory attributes. The samples were definitely distinguished by the electronic tongue. The main difference was found between the samples made with natural and artificial sweeteners. However electronic tongue was able to distinguish samples containing different kind of artificial and different kind of natural sweeteners, as well. Taste attributes of coke drinks determined by sensory panel were predicted by partial least squares regression method based on the results of electronic tongue with close correlation and low prediction error.

  15. Sensory evaluation of commercial coffee brands in Colombia

    OpenAIRE

    JaimesRelated, Edis Mauricio Sanmiguel; Torres, Igor Barahona; Pérez-Villarreal, Héctor Hugo

    2016-01-01

    Colombian coffee farmers have traditionally focused their efforts on activities including seeding, planting and drying. Strategic issues to successfully compete in the industry, such as branding, marketing and consumer research, have been neglected. In this research, we apply a type of sensory analysis, based on several statistical techniques used to investigate the key features of ten different brands of Colombian coffee. A panel composed of 32 judges investigated nine different attributes r...

  16. Attributes for Improved Attributes: A Multi-Task Network for Attribute Classification

    OpenAIRE

    Hand, Emily M.; Chellappa, Rama

    2016-01-01

    Attributes, or semantic features, have gained popularity in the past few years in domains ranging from activity recognition in video to face verification. Improving the accuracy of attribute classifiers is an important first step in any application which uses these attributes. In most works to date, attributes have been considered to be independent. However, we know this not to be the case. Many attributes are very strongly related, such as heavy makeup and wearing lipstick. We propose to tak...

  17. Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

    Directory of Open Access Journals (Sweden)

    Cristiane Ramos Voorpostel

    2014-03-01

    Full Text Available Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA. Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of the affective test were lower in the group of smokers; possibly because smoking influences acceptance and eating preferences, especially with regard to sweet foods. The results showed that the grape flavor was the major driver of preference for acceptance of the nectar, while astringency, wine aroma, bitterness and sweetness, and bitter aftertaste were drivers of rejection in the two groups of consumers, with some differences between the groups.

  18. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.

    Science.gov (United States)

    Rahmati, Kobra; Mazaheri Tehrani, Mostafa; Daneshvar, Kazem

    2014-11-01

    Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise. PMID:26396329

  19. Sensory Underdetermination and Perceptual Constancy

    OpenAIRE

    Crockett, Damon

    2015-01-01

    This project has as its focus a pair of related phenomena central to human perception. The first is the underdetermination of perceptual content by sensor input, and the second is a class of mechanisms designed to transform impoverished sensor input into useful perceptual content, mechanisms commonly called `perceptual constancies'. The goal of this project is to discuss a particularly difficult form of sensory underdetermination I call \\textit{stacking}, a \\textit{co-local} sensory conflatio...

  20. Sensory Dissonance Using Memory Model

    DEFF Research Database (Denmark)

    Jensen, Karl Kristoffer

    2015-01-01

    Music may occur concurrently or in temporal sequences. Current machine-based methods for the estimation of qualities of the music are unable to take into account the influence of temporal context. A method for calculating dissonance from audio, called sensory dissonance is improved by the use of a...... memory model. This approach is validated here by the comparison of the sensory dissonance using memory model to data obtained using human subjects....

  1. Sensorial analysis of irradiated coffee (Coffea arabica L.) by electron beam

    International Nuclear Information System (INIS)

    Coffee is an important commodity and it is one of the most widely consumed beverages in the world. The acceptance of coffee by consumers depends mainly on the sensory characteristics of the beverage, that is its flavor, body, color, acidity and aroma. Food irradiation is processing technology environmental friendly and safety which aimed at the improvement of food quality. Depending on the absorbed radiation dose various effects can be achieved resulting in increase the shelf life, disinfestation, microorganism load reduction, without causing sensory changes to the food. Sensory analysis is the examination of a food through the evaluation of the attributes sensorial of product. The objective this paper was to evaluate the sensory properties, acceptance and purchase intent by the consumer of coffee (Coffea arabica L.) after the irradiation process with doses 6.0, 12.0 and 18.0kGy by electron beam. (author)

  2. Sensorial analysis of irradiated coffee (Coffea arabica L.) by electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, Flavio T.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H., E-mail: flaviot@ymail.com [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Silva, Maria E.M. Pinto e [Universidade de Sao Paulo (USP), Sao Paulo, SP (Brazil). Fac. de Saude Publica. Dept. de Nutricao

    2013-07-01

    Coffee is an important commodity and it is one of the most widely consumed beverages in the world. The acceptance of coffee by consumers depends mainly on the sensory characteristics of the beverage, that is its flavor, body, color, acidity and aroma. Food irradiation is processing technology environmental friendly and safety which aimed at the improvement of food quality. Depending on the absorbed radiation dose various effects can be achieved resulting in increase the shelf life, disinfestation, microorganism load reduction, without causing sensory changes to the food. Sensory analysis is the examination of a food through the evaluation of the attributes sensorial of product. The objective this paper was to evaluate the sensory properties, acceptance and purchase intent by the consumer of coffee (Coffea arabica L.) after the irradiation process with doses 6.0, 12.0 and 18.0kGy by electron beam. (author)

  3. Nontargeted metabolite profiles and sensory properties of strawberry cultivars grown both organically and conventionally.

    Science.gov (United States)

    Kårlund, Anna; Hanhineva, Kati; Lehtonen, Marko; Karjalainen, Reijo O; Sandell, Mari

    2015-01-28

    Strawberry (Fragaria × ananassa Duch.) contains many secondary metabolites potentially beneficial for human health, and several of these compounds contribute to strawberry sensory properties, as well. In this study, three strawberry cultivars grown both conventionally and organically were subjected to nontargeted metabolite profiling analysis with LC-qTOF-ESI-MS and to descriptive sensory evaluation by a trained panel. Combined metabolome and sensory data (PLS model) revealed that 79% variation in the metabolome explained 88% variation in the sensory profiles. Flavonoids and condensed and hydrolyzable tannins determined the orosensory properties, and fatty acids contributed to the odor attributes of strawberry. Overall, the results indicated that the chemical composition and sensory quality of strawberries grown in different cultivation systems vary mostly according to cultivar. Organic farming practices may enhance the accumulation of some plant metabolites in specific strawberry genotypes. Careful cultivar selection is a key factor for the improvement of nutritional quality and marketing value of organic strawberries. PMID:25569122

  4. Influence of exposure to light on the sensorial quality of minimally processed cauliflower.

    Science.gov (United States)

    Sanz Cervera, Susana; Olarte, Carmen; Echávarri, J Federico; Ayala, Fernando

    2007-01-01

    The impact of lighting on minimally processed cauliflower packaged in 4 different film types (PVC and 3 P-Plus) has been measured and quantified. The effect on the sensorial quality of storage at 4 degrees C in darkness and partial or continuous lighting was evaluated. The gas concentrations in the packages and the weight losses were also determined. Atmosphere composition inside the packages depended on both the permeability of the film used for the packaging and exposure to light. Samples stored with lighting maintained the gaseous exchange between plant tissue and the atmosphere inside the packages for longer periods than in samples kept in darkness. This prompted a greater loss of water vapor as well as the development of atmospheres with low levels of O2 and high levels of CO2 in the samples packed with less permeable films. The most important aspect in sensory evaluation was color. In instrumental color evaluation, coordinates h* and L* were the main means for estimating color evolution. The presence of light accelerated browning in the cut zones. The development of abnormal coloring in these areas marked the end of shelf life for minimally processed cauliflower. Among the sensory attributes studied, color was the most affected by exposure to light. Samples packed in P-Plus 120 film displayed the lowest level of color deterioration in the cut zones. However, under lit conditions, the low permeability of this film caused atmospheres with very low O2 contents and high CO2 contents. These atmospheres produced a loss of texture and the development of off-odors. PMID:17995892

  5. An Introduction to Intelligent Sensory Evaluation

    Institute of Scientific and Technical Information of China (English)

    曾宪奕; 丁永生

    2004-01-01

    Sensory evaluation is the evaluation of signals that a buman receives via its sensory organs. Nowadays sensory evaluation is widely used in quality inspection and quality control of products. and many other fields. Actually sensory evaluation always give. uncertain and inprecise results, therefore it derivates many problems. we reviews in detail these problem and give some cumputing methods to resolve them.

  6. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

    DEFF Research Database (Denmark)

    Jakobsen, Louise Margrethe Arildsen; Vuholm, Stine; Aaslyng, Margit Dall;

    2014-01-01

    Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and...

  7. Neuropathic sensory symptoms: association with pain and psychological factors

    Directory of Open Access Journals (Sweden)

    Shaygan M

    2014-05-01

    Full Text Available Maryam Shaygan,1 Andreas Böger,2 Birgit Kröner-Herwig11Department of Clinical Psychology and Psychotherapy, University of Göttingen, Germany; 2Pain Management Clinic at the Red Cross Hospital, Kassel, GermanyBackground: A large number of population-based studies of chronic pain have considered neuropathic sensory symptoms to be associated with a high level of pain intensity and negative affectivity. The present study examines the question of whether this association previously found in non-selected samples of chronic pain patients can also be found in chronic pain patients with underlying pathology of neuropathic sensory symptoms.Methods: Neuropathic sensory symptoms in 306 patients with chronic pain diagnosed as typical neuropathic pain, radiculopathy, fibromyalgia, or nociceptive back pain were assessed using the Pain DETECT Questionnaire. Two separate cluster analyses were performed to identify subgroups of patients with different levels of self-reported neuropathic sensory symptoms and, furthermore, to identify subgroups of patients with distinct patterns of neuropathic sensory symptoms (adjusted for individual response bias regarding specific symptoms.Results: ANOVA (analysis of variance results in typical neuropathic pain, radiculopathy, and fibromyalgia showed no significant differences between the three levels of neuropathic sensory symptoms regarding pain intensity, pain chronicity, pain catastrophizing, pain acceptance, and depressive symptoms. However, in nociceptive back pain patients, significant differences were found for all variables except pain chronicity. When controlling for the response bias of patients in ratings of symptoms, none of the patterns of neuropathic sensory symptoms were associated with pain and psychological factors.Conclusion: Neuropathic sensory symptoms are not closely associated with higher levels of pain intensity and cognitive-emotional evaluations in chronic pain patients with underlying pathology of

  8. Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

    Directory of Open Access Journals (Sweden)

    Paula Bacelar Leite

    2013-06-01

    Full Text Available The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162 resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA. Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

  9. Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.

    Science.gov (United States)

    Tárrega, A; Salvador, A; Meyer, M; Feuillère, N; Ibarra, A; Roller, M; Terroba, D; Madera, C; Iglesias, J R; Echevarría, J; Fiszman, S

    2012-08-01

    American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52 mg/100 g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300 mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23 mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product. PMID:22818438

  10. Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts

    International Nuclear Information System (INIS)

    In the present study, radiation processing of minimally processed green gram and garden pea sprouts was carried out at doses 1 and 2 kGy. The effect of this treatment on different quality parameters like vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 12 days at two different temperatures, a 4 and 8 deg. C. It was observed that treatment of irradiation (1 and 2 kGy) and storage period did not have any significant effect on vitamin C content of control as well as irradiated sprout samples stored at 4 and 8 deg.C. Total carotenoids content of sprouts stored at 4, as well as at 8 deg. C, for 12 days remained almost unchanged after irradiation as well as during storage. Sensory evaluation studies showed that irradiation had no significant effect (p>0.05) on the ratings of any of the sensory attributes in green gram as well as garden pea sprouts and, thus, did not alter the overall acceptability of the irradiated sprouts. Textural studies revealed that there was no significant change (p>0.05) in the firmness of irradiated sprouts (1 and 2 kGy) as compared to control samples at both the temperatures. Storage period of 12 days also did not affect the firmness of sprouts significantly. Color measurement results indicated no drastic change in the color coordinates of the green gram samples except greenness of controls stored at both the temperatures, which showed insignificant decrease in the a * values. Thus, the nutritional as well as sensory quality of minimally processed green gram and garden pea sprouts did not alter significantly after gamma irradiation with a dose of 1 and 2 kGy

  11. White Matter Microstructure is Associated with Auditory and Tactile Processing in Children with and without Sensory Processing Disorder

    OpenAIRE

    Chang, Yi-Shin; Gratiot, Mathilde; Owen, Julia P.; Brandes-Aitken, Anne; Desai, Shivani S.; Hill, Susanna S.; Arnett, Anne B.; Harris, Julia; Marco, Elysa J.; Mukherjee, Pratik

    2016-01-01

    Sensory processing disorders (SPDs) affect up to 16% of school-aged children, and contribute to cognitive and behavioral deficits impacting affected individuals and their families. While sensory processing differences are now widely recognized in children with autism, children with sensory-based dysfunction who do not meet autism criteria based on social communication deficits remain virtually unstudied. In a previous pilot diffusion tensor imaging (DTI) study, we demonstrated that boys with ...

  12. White matter microstructure is associated with auditory and tactile processing in children with and without sensory processing disorder

    OpenAIRE

    Yi Shin Chang; Mathilde eGratiot; Owen, Julia P.; Anne eBrandes-Aitken; Desai, Shivani S.; Susanna S Hill; Anne B Arnett; Julia eHarris; Marco, Elysa J.; Pratik eMukherjee

    2016-01-01

    Sensory processing disorders (SPD) affect up to 16% of school-aged children, and contribute to cognitive and behavioral deficits impacting affected individuals and their families. While sensory processing differences are now widely recognized in children with autism, children with sensory-based dysfunction who do not meet autism criteria based on social communication deficits remain virtually unstudied. In a previous pilot diffusion tensor imaging (DTI) study, we demonstrated that boys with ...

  13. Artificial neural networks (ANN: prediction of sensory measurements from instrumental data

    Directory of Open Access Journals (Sweden)

    Naiara Barbosa Carvalho

    2013-12-01

    Full Text Available The objective of this study was to predict by means of Artificial Neural Network (ANN, multilayer perceptrons, the texture attributes of light cheesecurds perceived by trained judges based on instrumental texture measurements. Inputs to the network were the instrumental texture measurements of light cheesecurd (imitative and fundamental parameters. Output variables were the sensory attributes consistency and spreadability. Nine light cheesecurd formulations composed of different combinations of fat and water were evaluated. The measurements obtained by the instrumental and sensory analyses of these formulations constituted the data set used for training and validation of the network. Network training was performed using a back-propagation algorithm. The network architecture selected was composed of 8-3-9-2 neurons in its layers, which quickly and accurately predicted the sensory texture attributes studied, showing a high correlation between the predicted and experimental values for the validation data set and excellent generalization ability, with a validation RMSE of 0.0506.

  14. Variation of physicochemical and sensory properties during the aging of yerba mate

    Directory of Open Access Journals (Sweden)

    Santiago Alexi Holowaty

    2014-10-01

    Full Text Available Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1 air humidity and temperature-controlled aging; 2 temperature-controlled aging and 3 no control. The aim of this research was to determine the physicochemical and sensory attribute differences when yerba mate was aged using these three methods. The concentration of caffeine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by different percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the first method and diminished in the other two. Bitterness increased in all three methods but by different percentages. Sweetness  diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.

  15. Relationship between the COI test and other sensory profiles by statistical procedures

    Directory of Open Access Journals (Sweden)

    Calvente, J. J.

    1994-04-01

    Full Text Available Relationships between 139 sensory attributes evaluated on 32 samples of virgin olive oil have been analysed by a statistical sensory wheel that guarantees the objectiveness and prediction of its conclusions concerning the best clusters of attributes: green, bitter-pungent, ripe fruit, fruity, sweet fruit, undesirable attributes and two miscellanies. The procedure allows the sensory notes evaluated for potential consumers of this edible oil from the point of view of its habitual consumers to be understood with special reference to The European Communities Regulation n-2568/91. Five different panels: Spanish, Greek, Italian, Dutch and British, have been used to evaluate the samples. Analysis of the relationships between stimuli perceived by aroma, flavour, smell, mouthfeel and taste together with Linear Sensory Profiles based on Fuzzy Logic are provided. A 3-dimensional plot indicates the usefulness of the proposed procedure in the authentication of different varieties of virgin olive oil. An analysis of the volatile compounds responsible for most of the attributes gives weight to the conclusions. Directions which promise to improve the E.G. Regulation on the sensory quality of olive oil are also given.

  16. Strictness Analysis for Attribute Grammars

    DEFF Research Database (Denmark)

    Rosendahl, Mads

    1992-01-01

    Attribute grammars may be seen as a (rather specialised) lazy or demand-driven programming language. The ``programs'' in this language take text or parse trees as input and return values of the synthesised attributes to the root as output. From this observation we establish a framework for abstract...... interpretation of attribute grammars. The framework is used to construct a strictness analysis for attribute grammars. Results of the analysis enable us to transform an attribute grammar such that attributes are evaluated during parsing, if possible. The analysis is proved correct by relating it to a fixpoint...... semantics for attribute grammars. An implementation of the analysis is discussed and some extensions to the analysis are mentioned....

  17. Mining Attribute-structure Correlated Patterns in Large Attributed Graphs

    CERN Document Server

    Silva, Arlei; Zaki, Mohammed J

    2012-01-01

    In this work, we study the correlation between attribute sets and the occurrence of dense subgraphs in large attributed graphs, a task we call structural correlation pattern mining. A structural correlation pattern is a dense subgraph induced by a particular attribute set. Existing methods are not able to extract relevant knowledge regarding how vertex attributes interact with dense subgraphs. Structural correlation pattern mining combines aspects of frequent itemset and quasi-clique mining problems. We propose statistical significance measures that compare the structural correlation of attribute sets against their expected values using null models. Moreover, we evaluate the interestingness of structural correlation patterns in terms of size and density. An efficient algorithm that combines search and pruning strategies in the identification of the most relevant structural correlation patterns is presented. We apply our method for the analysis of three real-world attributed graphs: a collaboration, a music, a...

  18. Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

    Directory of Open Access Journals (Sweden)

    María Victoria Alvarez

    2015-03-01

    Full Text Available Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor of individual and mixed vegetables for soup (butternut squash, leek and celery were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL, propolis extract (15 μl/mL and gallic acid (2 mg/mL and stored at optimal (5 °C and abusive (15 °C temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product.

  19. Flexibility and Stability in Sensory Processing Revealed Using Visual-to-Auditory Sensory Substitution

    OpenAIRE

    Hertz, Uri; Amedi, Amir

    2014-01-01

    The classical view of sensory processing involves independent processing in sensory cortices and multisensory integration in associative areas. This hierarchical structure has been challenged by evidence of multisensory responses in sensory areas, and dynamic weighting of sensory inputs in associative areas, thus far reported independently. Here, we used a visual-to-auditory sensory substitution algorithm (SSA) to manipulate the information conveyed by sensory inputs while keeping the stimuli...

  20. Sensorial and physicochemical qualities of pasta prepared with amaranth

    Directory of Open Access Journals (Sweden)

    Juliana Lopes dos Santos

    2015-06-01

    Full Text Available Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF; F2 (20% AF; F3 (25% AF; F4 (30% AF; F5 (35% AF. Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.

  1. Sensory conflict in motion sickness: An observer theory approach

    Science.gov (United States)

    Oman, Charles M.

    1989-01-01

    Motion sickness is the general term describing a group of common nausea syndromes originally attributed to motion-induced cerebral ischemia, stimulation of abdominal organ afferent, or overstimulation of the vestibular organs of the inner ear. Sea-, car-, and airsicknesses are the most commonly experienced examples. However, the discovery of other variants such as Cinerama-, flight simulator-, spectacle-, and space sickness in which the physical motion of the head and body is normal or absent has led to a succession of sensory conflict theories which offer a more comprehensive etiologic perspective. Implicit in the conflict theory is the hypothesis that neutral and/or humoral signals originate in regions of the brain subversing spatial orientation, and that these signals somehow traverse to other centers mediating sickness symptoms. Unfortunately, the present understanding of the neurophysiological basis of motion sickness is far from complete. No sensory conflict neuron or process has yet been physiologically identified. To what extent can the existing theory be reconciled with current knowledge of the physiology and pharmacology of nausea and vomiting. The stimuli which causes sickness, synthesizes a contemporary Observer Theory view of the Sensory Conflict hypothesis are reviewed, and a revised model for the dynamic coupling between the putative conflict signals and nausea magnitude estimates is presented. The use of quantitative models for sensory conflict offers a possible new approach to improving the design of visual and motion systems for flight simulators and other virtual environment display systems.

  2. Sensory profile of beef burger with reduced sodium content

    Directory of Open Access Journals (Sweden)

    Camila Barbosa Carvalho

    2015-05-01

    Full Text Available This study determined the sensory profile of three beef burger samples, namely, CON (control, F25 (25% sodium reduction and F50 (50% sodium reduction, based on the Quantitative Descriptive Analysis (QDA. The samples´ microbial, physical and chemical composition was evaluated. Twelve panelists were selected and trained using as criteria the panelists´ discrimination power, reproducibility and consensus. Eleven terms were generated by the method of network descriptors. The intensity of each descriptor in each sample was evaluated by unstructured scale of 9 cm. Data were analyzed by ANOVA, Duncan´s mean test and principal component analysis. The sensory profile shows that low sodium beef burgers had lower fat and salty flavor when compared to untreated control and greater flavor and spice aroma. The above proves that reducing sodium intake causes increased perception burger tasters when compared to the presence of spices in the product. Treatment with 50% sodium reduction obtained the best results for texture softness and appearance. There was no significant difference (p < 0.05 in the chemical composition of ash, protein and fat in all burgers. In the case of general sensory attributes, treatments with sodium reduction obtained higher intensities of the attributes evaluated, except for meat and salt flavors.

  3. The meal to the test of cancer: a sensorial, sensitive and symbolic redefinition

    OpenAIRE

    Clémentine HUGOL-GENTIAL

    2015-01-01

    This contribution is focused on patients' food practices affected by cancer and cure. The led analyses wish to understand the break linked to the disease and cures to question ways either sensory or symbolic which determine the food choices.

  4. Transcriptomic analyses of genes and tissues in inherited sensory neuropathies.

    Science.gov (United States)

    Sapio, Matthew R; Goswami, Samridhi C; Gross, Jacklyn R; Mannes, Andrew J; Iadarola, Michael J

    2016-09-01

    Inherited sensory neuropathies are caused by mutations in genes affecting either primary afferent neurons, or the Schwann cells that myelinate them. Using RNA-Seq, we analyzed the transcriptome of human and rat DRG and peripheral nerve, which contain sensory neurons and Schwann cells, respectively. We subdivide inherited sensory neuropathies based on expression of the mutated gene in these tissues, as well as in mouse TRPV1 lineage DRG nociceptive neurons, and across 32 human tissues from the Human Protein Atlas. We propose that this comprehensive approach to neuropathy gene expression leads to better understanding of the involved cell types in patients with these disorders. We also characterize the genetic "fingerprint" of both tissues, and present the highly tissue-specific genes in DRG and sciatic nerve that may aid in the development of gene panels to improve diagnostics for genetic neuropathies, and may represent specific drug targets for diseases of these tissues. PMID:27343803

  5. Sensory and motor neuropathy in a Border Collie.

    Science.gov (United States)

    Harkin, Kenneth R; Cash, Walter C; Shelton, G Diane

    2005-10-15

    A 5-month-old female Border Collie was evaluated because of progressive hind limb ataxia. The predominant clinical findings suggested a sensory neuropathy. Sensory nerve conduction velocity was absent in the tibial, common peroneal, and radial nerves and was decreased in the ulnar nerve; motor nerve conduction velocity was decreased in the tibial, common peroneal, and ulnar nerves. Histologic examination of nerve biopsy specimens revealed considerable nerve fiber depletion; some tissue sections had myelin ovoids, foamy macrophages, and axonal degeneration in remaining fibers. Marked depletion of most myelinated fibers within the peroneal nerve (a mixed sensory and motor nerve) supported the electrodiagnostic findings indicative of sensorimotor neuropathy. Progressive deterioration in motor function occurred over the following 19 months until the dog was euthanatized. A hereditary link was not established, but a littermate was similarly affected. The hereditary characteristic of this disease requires further investigation. PMID:16266014

  6. A Chance for Attributable Agency

    OpenAIRE

    Briegel, Hans J.; Müller, Thomas

    2015-01-01

    Can we sensibly attribute some of the happenings in our world to the agency of some of the things around us? We do this all the time, but there are conceptual challenges purporting to show that attributable agency, and specifically one of its most important subspecies, human free agency, is incoherent. We address these challenges in a novel way: rather than merely rebutting specific arguments, we discuss a concrete model that we claim positively illustrates attributable agency in an indetermi...

  7. Sensory and chemical flavor analyses of tomato genotypes grown in Florida during three different growing seasons in multiple years

    Science.gov (United States)

    Thirty-eight tomato genotypes were analyzed for sensory attributes “sweet”, “sour” and “overall flavor” over seven years, one to three seasons per year (March, June and December) as well as for physical and chemical flavor-related attributes including color, sugars, acids and aroma volatiles (6-7 ye...

  8. Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2015-07-01

    Full Text Available The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juices were produced with concentrated juice, one with pulp and one with reconstituted juice; all juices had different levels of sugar, some had gum and dyes. This study aimed to evaluate the physicochemical properties (color, titratable acidity and solid content as well as sensory analysis like Flash profile and affective test. In physicochemical characterization and in Flash Profile, the juice A (pulp had higher solid content and consistence, the juice B (concentrated juice was the least acidic and presented the lowest value of soluble solids and presented strong aroma and flavor of passion-fruit, the juice C (reconstituted juice was pale yellow and showed artificial flavor and the juice D (concentrated juice was the most acidic, consistent with the natural flavor. In the acceptance test, all the juices scored 5-6, indicating that panelists tasters neither liked nor disliked. Flash Profile proved to be an easy and rapid technique showing a good correlation between panelists and the attributes and confirmed the results of physicochemical characterization.

  9. Elaboração e análise sensorial de trufa isenta de lactose = Preparation and sensory analysis of a lactose-free chocolate truffle

    Directory of Open Access Journals (Sweden)

    Angélica Aparecida Maurício

    2010-01-01

    Full Text Available Desenvolveu-se uma ‘trufa de chocolate’ à base de soja, similar à trufa tradicional; apta aos intolerantes à lactose. Realizaram-se duas análises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferenças sensoriais entre a trufa à base de soja e uma tradicional. Pela escala Hedônica de nove pontos realizou-se a análise sensorial da trufa à base de soja, para estabelecer o seu ‘status afetivo’. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, doçura, maciez e aceitação global. Participaram das analises 143 indivíduos, sendo 43 do teste triangular e 100 do teste de aceitação. O resultado do teste triangular foi submetido à análise da tabela de resultados, segundo Meilgaard et al. (1987, com 0,1% de significância e o do teste afetivo de aceitação, por percentual. Apenas 16 provadores não souberam identificar a trufa diferente no teste triangular. No teste de aceitação, 89% dos indivíduos deram nota superior a seis pontos para o atributo maciez. Em relação ao sabor amargo, 68% relataram gostar ligeiramente (seis a gostar muitíssimo (nove. Na variável aceitação global, 84% dos indivíduos deram notas superiores a seis na escala. Certamente, 42% dos indivíduos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um índice de aceitação de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceitação.This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall

  10. Sensory evaluation of gamma irradiated coconut cream powder

    International Nuclear Information System (INIS)

    A study was conducted to determine the effect of gamma irradiation (5, 10 and 15kGy) and storage on the sensory quality of coconut cream powder. Ageing process was achieved using GEER oven at 60 degree C for seven days, which is equivalent to one-year storage at room temperature. The sensory evaluation was conducted to determine the level of acceptance on four parameters, namely odour, colour, creamy taste and overall acceptance. Twenty (20) taste panelists gave their score from scale] (least acceptable) to 5 (most acceptable). The results showed that there was a significant different (P 0. 05) in all the sensory properties. The sensory evaluation of stored samples showed that there was significant different (P>0.05) in odour, creamy taste, colour and overall acceptance compared to the control. Based on the overall acceptance, gamma irradiation as low as 5 kGy could affect the sensory quality of coconut cream powder. The possibility of using doses lower than 5 kGy for decontamination of coconut cream powder could be considered in the future study. The irradiated product was not acceptable after one-year storage. (Author)

  11. The State of the Science on Sensory Factors and Their Impact on Daily Life for Children: A Scoping Review.

    Science.gov (United States)

    Dunn, Winnie; Little, Lauren; Dean, Evan; Robertson, Sara; Evans, Benjamin

    2016-04-01

    The objective of this study was to identify and synthesize research about how sensory factors affect daily life of children. We designed a conceptual model to guide a scoping review of research published from 2005 to October 2014 (10 years). We searched MEDLINE, CINAHL, and PsycINFO and included studies about sensory perception/processing; children, adolescents/young adults; and participation. We excluded studies about animals, adults, and review articles. Our process resulted in 261 articles meeting criteria. Research shows that children with conditions process sensory input differently than peers. Neuroscience evidence supports the relationship between sensory-related behaviors and brain activity. Studies suggest that sensory processing is linked to social participation, cognition, temperament, and participation. Intervention research illustrates the importance of contextually relevant practices. Future work can examine the developmental course of sensory processing aspects of behavior across the general population and focus on interventions that support children's sensory processing as they participate in their daily lives. PMID:27504990

  12. Sensory processing patterns, coping strategies, and quality of life among patients with unipolar and bipolar disorders

    Directory of Open Access Journals (Sweden)

    Batya Engel-Yeger

    2016-01-01

    Full Text Available Objective: To compare sensory processing, coping strategies, and quality of life (QoL in unipolar and bipolar patients; to examine correlations between sensory processing and QoL; and to investigate the relative contribution of sociodemographic characteristics, sensory processing, and coping strategies to the prediction of QoL. Methods: Two hundred sixty-seven participants, aged 16-85 years (53.6±15.7, of whom 157 had a diagnosis of unipolar major depressive disorder and 110 had bipolar disorder type I and type II, completed the Adolescent/Adult Sensory Profile, Coping Orientations to Problems Experienced, and 12-item Short-Form Health Survey version 2. The two groups were compared with multivariate analyses. Results: The unipolar and bipolar groups did not differ concerning sensory processing, coping strategies, or QoL. Sensory processing patterns correlated with QoL independently of mediation by coping strategies. Correlations between low registration, sensory sensitivity, sensation avoidance, and reduced QoL were found more frequently in unipolar patients than bipolar patients. Higher physical QoL was mainly predicted by lower age and lower sensory sensitivity, whereas higher mental QoL was mainly predicted by coping strategies. Conclusion: While age may predict physical QoL, coping strategies predict mental QoL. Future studies should further investigate the impact of sensory processing and coping strategies on patients’ QoL in order to enhance adaptive and functional behaviors related to affective disturbances.

  13. Sensory imagination and narrative perspective

    DEFF Research Database (Denmark)

    Grünbaum, Thor

    2013-01-01

    I argue that we can clarify and explain an important form of focalization or narrative perspective by the structure of perspective in sensory imagination. Understanding focalization in this way enables us to see why one particular form of focalization has to do with the representation of perceptu...

  14. Evolving concepts of sensory adaptation

    OpenAIRE

    Webster, Michael A.

    2012-01-01

    Sensory systems constantly adapt their responses to match the current environment. These adjustments occur at many levels of the system and increasingly appear to calibrate even for highly abstract perceptual representations of the stimulus. The similar effects of adaptation across very different stimulus domains point to common design principles but also continue to raise questions about the purpose of adaptation.

  15. Making Sense of Sensory Systems

    Science.gov (United States)

    Hendrix, Marie

    2010-01-01

    The role of caregivers requires that they continuously assess the needs and performance of children and provide the support necessary for them to achieve their potential. A thorough understanding of child development, including the role and impact of sensory development, is critical for caregivers to properly evaluate and assist these children.…

  16. Investigating attributes affecting the performance of WBI users

    OpenAIRE

    Alhajri, RA; Counsell, S; Liu, X.

    2013-01-01

    This is the post-print version of the final paper published in Computers and Education. The published article is available from the link below. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. Copyright @ 2013 Elsevier B.V. Numerous research studies have explored the effect...

  17. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.

    Science.gov (United States)

    Ghosh, Debasree; Chattopadhyay, Parimal

    2012-06-01

    The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R (2) = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability. PMID:23729852

  18. Perfil sensorial de iogurte light, sabor pêssego Sensory profile of peach flavored light yogurt

    Directory of Open Access Journals (Sweden)

    Ligia R. R. Santana

    2006-09-01

    consensually defined sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges and trained. They used the following as criteria: discriminant power, reproducibility and individual consensus. Twelve descriptors were devised showing similarities and differences among the light yogurt samples. Each descriptor was evaluated using a nine-centimeter non-structured scale with the intensity terms anchored at its ends. The data were analysed by ANOVA, the Tukey test and the Principal Component Analysis (PCA. The results showed a great difference in the sensory profile of light yogurts, where sample C showed more variation. The PCA showed sample A to be more distinguished by the sweetness, flavor of peach and firmness of fruit pieces. Sample B was characterized by the brightness, peach color and creamy aspect. Sample C had a higher intensity of sourness and astringency, a more farinaceous texture and more artificial aroma of peach. According to the acceptability test, all the products were accepted positively for all evaluated attributes. Sample C which contains soy protein in its formulation showed that this ingredient was not noticed by the judges and did not interfere in it being accepted.

  19. Mirror adaptation in sensory-motor simultaneity.

    Directory of Open Access Journals (Sweden)

    Masataka Watanabe

    Full Text Available BACKGROUND: When one watches a sports game, one may feel her/his own muscles moving in synchrony with the player's. Such parallels between observed actions of others and one's own has been well supported in the latest progress in neuroscience, and coined "mirror system." It is likely that due to such phenomena, we are able to learn motor skills just by observing an expert's performance. Yet it is unknown whether such indirect learning occurs only at higher cognitive levels, or also at basic sensorimotor levels where sensorimotor delay is compensated and the timing of sensory feedback is constantly calibrated. METHODOLOGY/PRINCIPAL FINDINGS: Here, we show that the subject's passive observation of an actor manipulating a computer mouse with delayed auditory feedback led to shifts in subjective simultaneity of self mouse manipulation and auditory stimulus in the observing subjects. Likewise, self adaptation to the delayed feedback modulated the simultaneity judgment of the other subjects manipulating a mouse and an auditory stimulus. Meanwhile, subjective simultaneity of a simple visual disc and the auditory stimulus (flash test was not affected by observation of an actor nor self-adaptation. CONCLUSIONS/SIGNIFICANCE: The lack of shift in the flash test for both conditions indicates that the recalibration transfer is specific to the action domain, and is not due to a general sensory adaptation. This points to the involvement of a system for the temporal monitoring of actions, one that processes both one's own actions and those of others.

  20. A review on intelligent sensory modelling

    Science.gov (United States)

    Tham, H. J.; Tang, S. Y.; Teo, K. T. K.; Loh, S. P.

    2016-06-01

    Sensory evaluation plays an important role in the quality control of food productions. Sensory data obtained through sensory evaluation are generally subjective, vague and uncertain. Classically, factorial multivariate methods such as Principle Component Analysis (PCA), Partial Least Square (PLS) method, Multiple Regression (MLR) method and Response Surface Method (RSM) are the common tools used to analyse sensory data. These methods can model some of the sensory data but may not be robust enough to analyse nonlinear data. In these situations, intelligent modelling techniques such as Fuzzy Logic and Artificial neural network (ANNs) emerged to solve the vagueness and uncertainty of sensory data. This paper outlines literature of intelligent sensory modelling on sensory data analysis.

  1. Validity of Sensory Systems as Distinct Constructs

    OpenAIRE

    Su, Chia-Ting; Parham, L. Diane

    2014-01-01

    Confirmatory factor analysis testing whether sensory questionnaire items represented distinct sensory system constructs found, using data from two age groups, that such constructs can be measured validly using questionnaire data.

  2. Attributional Style and School Truancy.

    Science.gov (United States)

    Kee, Tony Tam Shui

    2001-01-01

    Argues that little research has been directed toward exploring cognitive variables that characterize students with poor school attendance. Presents the findings of a pilot study that compared a small sample of truants and non-truants on locus of control and attributional style. Finds that attributional style is a significant factor in explaining…

  3. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

    OpenAIRE

    Ghosh, Debasree; Chattopadhyay, Parimal

    2011-01-01

    The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component an...

  4. Artificial neural networks (ANN): prediction of sensory measurements from instrumental data

    OpenAIRE

    Naiara Barbosa Carvalho; Valéria Paula Rodrigues Minim; Rita de Cássia dos Santos Navarro Silva; Suzana Maria Della Lucia; Luis Aantonio Minim

    2013-01-01

    The objective of this study was to predict by means of Artificial Neural Network (ANN), multilayer perceptrons, the texture attributes of light cheesecurds perceived by trained judges based on instrumental texture measurements. Inputs to the network were the instrumental texture measurements of light cheesecurd (imitative and fundamental parameters). Output variables were the sensory attributes consistency and spreadability. Nine light cheesecurd formulations composed of different combination...

  5. Response to Vestibular Sensory Events in Autism

    Science.gov (United States)

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

    2007-01-01

    The purpose of this study was to examine the response to vestibular sensory events in persons with autism. 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 age- and gender-matched community controls. The…

  6. The Chemical Background for Sensory Quality

    DEFF Research Database (Denmark)

    Zhang, Shujuan

    In the food industry, high sensory quality and stability of products are crucial factors for consumer satisfaction and market shares. Sensory quality is normally being evaluated by two major approaches: instrumental (volatile and nonvolatile compounds) approach and sensory approach by trained or ...

  7. Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

    DEFF Research Database (Denmark)

    Bach, Vibe; Kidmose, Ulla; Thybo, Anette;

    2013-01-01

    BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled...... Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour......, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION: A few sensory...

  8. Relations between Temperament, Sensory Processing, and Motor Coordination in 3-Year-Old Children

    Science.gov (United States)

    Nakagawa, Atsuko; Sukigara, Masune; Miyachi, Taishi; Nakai, Akio

    2016-01-01

    Poor motor skills and differences in sensory processing have been noted as behavioral markers of common neurodevelopmental disorders. A total of 171 healthy children (81 girls, 90 boys) were investigated at age 3 to examine relations between temperament, sensory processing, and motor coordination. Using the Japanese versions of the Children's Behavior Questionnaire (CBQ), the Sensory Profile (SP-J), and the Little Developmental Coordination Disorder Questionnaire (LDCDQ), this study examines an expanded model based on Rothbart's three-factor temperamental theory (surgency, negative affect, effortful control) through covariance structure analysis. The results indicate that effortful control affects both sensory processing and motor coordination. The subscale of the LDCDQ, control during movement, is also influenced by surgency, while temperamental negative affect and surgency each have an effect on subscales of the SP-J. PMID:27199852

  9. The Cutaneous Rabbit Illusion Affects Human Primary Sensory Cortex Somatotopically

    OpenAIRE

    Blankenburg, Felix; Ruff, Christian C; Deichmann, Ralf; Rees, Geraint; Driver, Jon

    2006-01-01

    We used functional magnetic resonance imaging (fMRI) to study neural correlates of a robust somatosensory illusion that can dissociate tactile perception from physical stimulation. Repeated rapid stimulation at the wrist, then near the elbow, can create the illusion of touches at intervening locations along the arm, as if a rabbit hopped along it. We examined brain activity in humans using fMRI, with improved spatial resolution, during this version of the classic cutaneous rabbit illusion. As...

  10. Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters.

    Science.gov (United States)

    Sandoval-Copado, J; Orozco-Villafuerte, J; Pedrero-Fuehrer, D; Colín-Cruz, M A

    2016-09-01

    A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods. PMID:27394949

  11. Pollution going multimodal: the complex impact of the human-altered sensory environment on animal perception and performance.

    Science.gov (United States)

    Halfwerk, Wouter; Slabbekoorn, Hans

    2015-04-01

    Anthropogenic sensory pollution is affecting ecosystems worldwide. Human actions generate acoustic noise, emanate artificial light and emit chemical substances. All of these pollutants are known to affect animals. Most studies on anthropogenic pollution address the impact of pollutants in unimodal sensory domains. High levels of anthropogenic noise, for example, have been shown to interfere with acoustic signals and cues. However, animals rely on multiple senses, and pollutants often co-occur. Thus, a full ecological assessment of the impact of anthropogenic activities requires a multimodal approach. We describe how sensory pollutants can co-occur and how covariance among pollutants may differ from natural situations. We review how animals combine information that arrives at their sensory systems through different modalities and outline how sensory conditions can interfere with multimodal perception. Finally, we describe how sensory pollutants can affect the perception, behaviour and endocrinology of animals within and across sensory modalities. We conclude that sensory pollution can affect animals in complex ways due to interactions among sensory stimuli, neural processing and behavioural and endocrinal feedback. We call for more empirical data on covariance among sensory conditions, for instance, data on correlated levels in noise and light pollution. Furthermore, we encourage researchers to test animal responses to a full-factorial set of sensory pollutants in the presence or the absence of ecologically important signals and cues. We realize that such approach is often time and energy consuming, but we think this is the only way to fully understand the multimodal impact of sensory pollution on animal performance and perception. PMID:25904319

  12. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

    OpenAIRE

    Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne

    2011-01-01

    The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p 

  13. Influence of modified atmosphere and ethylene levels on quality attributes of fresh tomatoes (Lycopersicon esculentum Mill.).

    Science.gov (United States)

    Domínguez, Irene; Lafuente, María T; Hernández-Muñoz, Pilar; Gavara, Rafael

    2016-10-15

    Controlling storage atmosphere is a key factor for delaying postharvest fruit quality loss. The objective of this study is to evaluate its influence on physico-chemical, sensorial and nutritional quality attributes of two tomato fruit cultivars (Delizia and Pitenza) that respectively have a short- and long-storage life. To that end, the effect of two types of bags with different gas permeability, combined or not with an ethylene sorbent, on tomato organoleptic and nutritional properties were compared during fruit storage at 13°C. CO2 and O2 were critical factors for controlling tomato postharvest behaviour. Weight loss, firmness, color and visual quality were only affected by bag permeability just as total sugar content and acidity for Pitenza tomatoes. (trans)-2-Hexenal also appears to be related with CO2 and O2 levels. Lycopene, total phenols (TP) and ascorbic acid (AA) contents were also affected by the packaging form and the storage length. Ethylene removal in combination with MAP led to a higher content in TP and AA in the short-life tomato cultivar. PMID:27173554

  14. Patterns of Seated Activity in Sensory Gardens among Children Educated in Special Schools

    Science.gov (United States)

    Hussein, Hazreena

    2013-01-01

    This study investigated the seated activity among children educated in special schools and their adult carers in two sensory gardens in the United Kingdom. Seated activity was established whether the seating was used as intended or whether users preferred to sit on other attributes during their learning session. The objectives of this study are to…

  15. Effects of delivery method on the sensory perception of semisolid dairy desserts

    NARCIS (Netherlands)

    Engelen, L.; Wijk, de R.A.; Prinz, J.F.

    2004-01-01

    A trained panel of 19 subjects were asked to rate a number of sensory attributes of commercially available vanilla custard desserts. Stimuli were placed in plastic cups and were sampled using 11-mm-diameter straws. In total, 304 samples were weighed before and after sampling and the volume ingested

  16. Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

    NARCIS (Netherlands)

    Wijk, R.A.de; Polet, I.A.; Bult, J.H.F.; Prinz, J.F.

    2008-01-01

    Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepa

  17. Attribute-Based Data Sharing

    Directory of Open Access Journals (Sweden)

    Ms. Rahila Fatima

    2014-12-01

    Full Text Available Messages addressed to specific users can be decrypted by Key Generation Centre (KGC by generating their private keys. Data owner wants the data to be delivered only to specified user and not to unauthorized person that is the data owner makes their private data accessible only to authorized person. We propose attribute based encryption and escrow problem which means written agreement delivered to a third party to overcome this problem. Attribute based Encryption (ABE is a type of public-key encryption in which the private key of a user and the cipher text are dependent upon attributes. It is a promising cryptographic approach.

  18. Improvements of sensorimotor processes during action cascading associated with changes in sensory processing architecture-insights from sensory deprivation.

    Science.gov (United States)

    Gohil, Krutika; Hahne, Anja; Beste, Christian

    2016-01-01

    In most everyday situations sensorimotor processes are quite complex because situations often require to carry out several actions in a specific temporal order; i.e. one has to cascade different actions. While it is known that changes to stimuli affect action cascading mechanisms, it is unknown whether action cascading changes when sensory stimuli are not manipulated, but the neural architecture to process these stimuli is altered. In the current study we test this hypothesis using prelingually deaf subjects as a model to answer this question. We use a system neurophysiological approach using event-related potentials (ERPs) and source localization techniques. We show that prelingually deaf subjects show improvements in action cascading. However, this improvement is most likely not due to changes at the perceptual (P1-ERP) and attentional processing level (N1-ERP), but due to changes at the response selection level (P3-ERP). It seems that the temporo-parietal junction (TPJ) is important for these effects to occur, because the TPJ comprises overlapping networks important for the processing of sensory information and the selection of responses. Sensory deprivation thus affects cognitive processes downstream of sensory processing and only these seem to be important for behavioral improvements in situations requiring complex sensorimotor processes and action cascading. PMID:27321666

  19. Improvements of sensorimotor processes during action cascading associated with changes in sensory processing architecture–insights from sensory deprivation

    Science.gov (United States)

    Gohil, Krutika; Hahne, Anja; Beste, Christian

    2016-01-01

    In most everyday situations sensorimotor processes are quite complex because situations often require to carry out several actions in a specific temporal order; i.e. one has to cascade different actions. While it is known that changes to stimuli affect action cascading mechanisms, it is unknown whether action cascading changes when sensory stimuli are not manipulated, but the neural architecture to process these stimuli is altered. In the current study we test this hypothesis using prelingually deaf subjects as a model to answer this question. We use a system neurophysiological approach using event-related potentials (ERPs) and source localization techniques. We show that prelingually deaf subjects show improvements in action cascading. However, this improvement is most likely not due to changes at the perceptual (P1-ERP) and attentional processing level (N1-ERP), but due to changes at the response selection level (P3-ERP). It seems that the temporo-parietal junction (TPJ) is important for these effects to occur, because the TPJ comprises overlapping networks important for the processing of sensory information and the selection of responses. Sensory deprivation thus affects cognitive processes downstream of sensory processing and only these seem to be important for behavioral improvements in situations requiring complex sensorimotor processes and action cascading. PMID:27321666

  20. Multi-Sensory Informatics Education

    Directory of Open Access Journals (Sweden)

    Zoltan KATAI

    2014-10-01

    Full Text Available A recent report by the joint Informatics Europe & ACM Europe Working Group on Informatics Education emphasizes that: (1 computational thinking is an important ability that all people should possess; (2 informatics-based concepts, abilities and skills are teachable, and must be included in the primary and particularly in the secondary school curriculum. Accordingly, the "2013 Best Practices in Education Award" (organized by Informatics Europe was devoted to initiatives promoting Informatics Education in Primary and Secondary Schools. In this paper we present one of the winning projects: "Multi-Sensory Informatics Education". We have developed effective multi-sensory methods and software-tools to improve the teaching-learning process of elementary, sorting and recursive algorithms. The technologically and artistically enhanced learning environment we present has also the potential to promote intercultural computer science education and the algorithmic thinking of both science- and humanities-oriented learners.

  1. Spanning Tree Based Attribute Clustering

    DEFF Research Database (Denmark)

    Zeng, Yifeng; Jorge, Cordero Hernandez

    2009-01-01

    inconsistent edges from a maximum spanning tree by starting appropriate initial modes, therefore generating stable clusters. It discovers sound clusters through simple graph operations and achieves significant computational savings. We compare the Star Discovery algorithm against earlier attribute clustering...

  2. Sensory augmentation for the blind

    Directory of Open Access Journals (Sweden)

    Silke Manuela Kärcher

    2012-03-01

    Full Text Available Enacted theories of consciousness conjecture that perception and cognition arise from an active experience of the regular relations that are tying together the sensory stimulation of different modalities and associated motor actions. Previous experiments investigated this concept by employing the technique of sensory substitution. Building on these studies, here we test a set of hypotheses derived from this framework and investigate the utility of sensory augmentation in handicapped people. We provide a late blind subject with a new set of sensorimotor laws: A vibro-tactile belt continually signals the direction of magnetic north. The subject completed a set of behavioral tests before and after an extended training period. The tests were complemented by questionnaires and interviews. This newly supplied information improved performance on different time scales. In a pointing task we demonstrate an instant improvement of performance based on the signal provided by the device. Furthermore, the signal was helpful in relevant daily tasks, often complicated for the blind, such as keeping a direction over longer distances or taking shortcuts in familiar environments. A homing task with an additional attentional load demonstrated a significant improvement after training. The subject found the directional information highly expedient for the adjustment of his inner maps of familiar environments and describes an increase in his feeling of security when exploring unfamiliar environments with the belt. The results give evidence for a firm integration of the newly supplied signals into the behavior of this late blind subject with better navigational performance and more courageous behavior in unfamiliar environments. Most importantly, the complementary information provided by the belt lead to a positive emotional impact with enhanced feeling of security. This experimental approach demonstrates the potential of sensory augmentation devices for the help of

  3. Abstract Interpretation Using Attribute Grammar

    DEFF Research Database (Denmark)

    Rosendahl, Mads

    1990-01-01

    This paper deals with the correctness proofs of attribute grammars using methods from abstract interpretation. The technique will be described by defining a live-variable analysis for a small flow-chart language and proving it correct with respect to a continuation style semantics. The proof...... technique is based on fixpoint induction and introduces an extended class of attribute grammars as to express a standard semantics....

  4. Development, Physico-Chemical and Sensory Properties of Biscuits Supplemented with Pumpkin Seeds to Combat Childhood Malnutrition in Pakistan

    International Nuclear Information System (INIS)

    This study was carried out in Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan in 2014. Nutritive pumpkin seed flour fortified biscuits were prepared with four different substituted levels of pumpkin seed flour in wheat flour (T/sub 2/ = 5%, T/sub 3/ = 10%, T/sub 4/ = 15% and T/sub 5/ = 20%), were compared with control (T/sub 1/). Chemical attributes of biscuits showed that T/sub 5/ has maximum level of pumpkin flour (20%) with maximum protein (12.30%), fat (28.29%), ash (4.13%), iron (2.28%) and zinc (3.11%). Sensory results also revealed increasing trend in all sensory parameters. Results showed acceptability at all levels but treatment T/sub 4/ with 15 % pumpkin seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability. (author)

  5. Development of Metallic Sensory Alloys

    Science.gov (United States)

    Wallace Terryl A.; Newman, John A.; Horne, Michael R.; Messick, Peter L.

    2010-01-01

    Existing nondestructive evaluation (NDE) technologies are inherently limited by the physical response of the structural material being inspected and are therefore not generally effective at the identification of small discontinuities, making the detection of incipient damage extremely difficult. One innovative solution to this problem is to enhance or complement the NDE signature of structural materials to dramatically improve the ability of existing NDE tools to detect damage. To address this need, a multifunctional metallic material has been developed that can be used in structural applications. The material is processed to contain second phase sensory particles that significantly improve the NDE response, enhancing the ability of conventional NDE techniques to detect incipient damage both during and after flight. Ferromagnetic shape-memory alloys (FSMAs) are an ideal material for these sensory particles as they undergo a uniform and repeatable change in both magnetic properties and crystallographic structure (martensitic transformation) when subjected to strain and/or temperature changes which can be detected using conventional NDE techniques. In this study, the use of a ferromagnetic shape memory alloy (FSMA) as the sensory particles was investigated.

  6. Efeito da radiação gama sobre o perfil sensorial de suco de laranja Effect of gamma irradiation on sensory profile of orange juice

    Directory of Open Access Journals (Sweden)

    Marta Regina Verruma-Bernardi

    2003-04-01

    artificial orange than the control. Irradiation levels affected texture characteristics as body and astringency, homogeneity attribute was not affected. Color and gummy of control sample intensified with the increase of storage periods. Results lead juice irradiation promoted negatively on sensorial characteristic.

  7. The role of sensory experience on Spanish consumer’s willingness to pay for sustainable produced food.

    OpenAIRE

    Avitia Rodríguez, Jessica; Costa Font, Montserrat; Gil Roig, José María; Echeverria, G.; Lusk, Jayson L.

    2012-01-01

    For a variety of reasons, Spanish growth in demand for organic and integrated products has not kept up with supply. This work focused on the effect of information and sensory issues on purchase behaviour in relation to sustainable agricultural production. Using experimental auctions and results from (trained and untrained) sensory Panels, we studied the preferences for attributes related to food sustainability. Spanish consumers have a positive attitude towards sustainable food due to environ...

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

    OpenAIRE

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

    2014-01-01

    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 significant...

  9. Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

    OpenAIRE

    Irina Balga; Attila Kiss; Lajos Gál; Annamária Leskó; Miklós Kállay

    2014-01-01

    The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was ca...

  10. Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

    OpenAIRE

    Larissa de Oliveira Fassio; Marcelo Ribeiro Malta; Gladyston Rodrigues Carvalho; Gilberto Rodrigues Liska; Priscilla Magalhães de Lima; Carlos José Pimenta

    2016-01-01

    Considering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if there is a relation between the caffeine, trigonelline, and chlorogenic acid (5-CQA) content and the sensory attributes of the drink, and in this context, enabling the differentiation of cultivars in two coffee-producing regions of Brazil. We evaluated se...

  11. Effect of gamma irradiation on sensory attributes of Litchi (Litchi chinensis) fruit Var. Rose scented

    International Nuclear Information System (INIS)

    Present investigation was an attempt to enhance shelf life of litchi fruit var. Rose Scented with integrated treatments of 1% NaCl soln., 2% wax solution and gamma radiation. Out of all, 1% NaCl coated + irradiated samples (1kGy), proved to be the best with enhanced shelf life of 24 days at 4°C (shelf life at ambient temperature without any treatment being 3-4 days). Organoleptic evaluation was done to judge the acceptability of the stored litchi samples. (author)

  12. Indexical Embodiments : Sensory Cinema and/as Historical Reenactment

    OpenAIRE

    Rice, David Andrew

    2013-01-01

    This dissertation considers unresolved questions of the indexical real in documentary studies, drawing from media phenomenology on cinematic embodiment, feminist performance theory on liveness, and affect theory as critical angles on the observational tradition and sensory ethnographic film. The rise of digital imagery provoked a crisis in documentary cinema theory starting in the 1990s. The easy pliability of images constituted of digital code seemed to counter the analog photograph's suppos...

  13. Effect of cocoa bean irradiation on sensory quality of processed cocoa products

    International Nuclear Information System (INIS)

    Cocoa is the traditional export crop for Ghana. Its beans are susceptible to insect attack and microbial contamination, both of which reduce their quality. Irradiation has been reported as effective in insect disinfestation and microbial decontamination of the bean, without adversely affecting the chemical and organoleptic quality of its products. This study was therefore conducted to evaluate the effect that irradiation of the beans at the appropriate doses, had on the sensory quality of processed products stored up to their 'best before date', which is approximately one year. Cocoa beans irradiated at doses of 1 kGy and 5 kGy, for insect disinfestation and microbial decontamination respectively, were used to prepare chocolate bars and cocoa powder. The products were stored for a year, at room temperature of 18±2C, and their sensory quality evaluated after 4, 7, 10 and 11 months production. Multiple comparison test was used to determine the effect that the irradiation doses had on the taste, colour and flavour of the products during the storage period while preference test was used to determine consumer acceptability and preference. After 4 months storage, the I kGy cocoa powder differed significantly (p<0.05) from the non-irradiated and 5 kGy samples in terms of colour while after 7 months storage, there was significant difference in both taste and flavour, between the irradiated and non-irradiated cocoa powders. After 10 and I I months of storage, the colours of the irradiated cocoa powders significantly differed (p< O. 01) from the non-irradiated one and also from each other. The chocolate bars did not differ significantly from each other in terms of all the 3 measurable attributes. Differences that were observed between the irradiated and non-irradiated cocoa powders were slight and did not render the irradiated samples unacceptable to the consumer panel. (au)

  14. Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation.

    Science.gov (United States)

    Vingerhoeds, Monique H; Nijenhuis-de Vries, Mariska A; Ruepert, Nienke; van der Laan, Harmen; Bredie, Wender L P; Kremer, Stefanie

    2016-05-01

    Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters. Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel. Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from <5 to 440 mg/L) shifted the sensory perception of water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly. PMID:26925543

  15. The Impacts of Attribute Level Framing and Changing Cost Levels on Choice Experiments Value Estimates

    OpenAIRE

    Kragt, Marit Ellen; Bennett, Jeffrey W.

    2010-01-01

    Choice Experiments (CE) are increasingly used to estimate the values of environmental goods and services. CE questionnaires represent the environmental good under valuation by varying levels of non-market attributes. Inclusion of a cost attribute enables the estimation of monetary values for changes in the non-market attributes presented. The ways in which the levels of the attributes are described in the survey - the ‘attribute frame’ - may affect respondents’ choices. Furthermore, varying l...

  16. The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts (Carya illinoensis)

    International Nuclear Information System (INIS)

    Pecan nuts (Carya illinoensis) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric method. A trained sensory panel found that irradiation at 1 kGy produced no significant changes in appearance, aroma, texture and flavor attributes. The vitamin E content of irradiated pecan nuts remained stable, but from the point of view of sensory quality a dose of merely 1 kGy can be considered as recommendable.

  17. The effects of gamma irradiation on the vitamin E content and sensory qualities of pecan nuts (Carya illinoensis)

    Energy Technology Data Exchange (ETDEWEB)

    Taipina, Magda S. [Nuclear and Energy Research Institute, IPEN-CNEN/SP, Av. Prof. L. Prestes 2242, 05508-000 Sao Paulo (Brazil); Lamardo, Leda C.A.; Rodas, Maria A.B. [Instituto Adolfo Lutz, Av. Dr. Arnaldo 355, 01246-902 Sao Paulo, SP (Brazil); Mastro, Nelida L. del [Nuclear and Energy Research Institute, IPEN-CNEN/SP, Av. Prof. L. Prestes 2242, 05508-000 Sao Paulo (Brazil)], E-mail: nlmastro@ipen.br

    2009-07-15

    Pecan nuts (Carya illinoensis) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as {alpha}-tocopherol equivalents by a colorimetric method. A trained sensory panel found that irradiation at 1 kGy produced no significant changes in appearance, aroma, texture and flavor attributes. The vitamin E content of irradiated pecan nuts remained stable, but from the point of view of sensory quality a dose of merely 1 kGy can be considered as recommendable.

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

    Directory of Open Access Journals (Sweden)

    Lucia Montenegro

    2015-03-01

    Full Text Available 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 perceived oiliness and absorbency during application of the product, thus influencing its acceptance. These results suggest the need for more detailed studies on the physicochemical factors involved in determining the consumers’ acceptance.

  19. Spatial correlations in attribute communities.

    Directory of Open Access Journals (Sweden)

    Federica Cerina

    Full Text Available Community detection is an important tool for exploring and classifying the properties of large complex networks and should be of great help for spatial networks. Indeed, in addition to their location, nodes in spatial networks can have attributes such as the language for individuals, or any other socio-economical feature that we would like to identify in communities. We discuss in this paper a crucial aspect which was not considered in previous studies which is the possible existence of correlations between space and attributes. Introducing a simple toy model in which both space and node attributes are considered, we discuss the effect of space-attribute correlations on the results of various community detection methods proposed for spatial networks in this paper and in previous studies. When space is irrelevant, our model is equivalent to the stochastic block model which has been shown to display a detectability-non detectability transition. In the regime where space dominates the link formation process, most methods can fail to recover the communities, an effect which is particularly marked when space-attributes correlations are strong. In this latter case, community detection methods which remove the spatial component of the network can miss a large part of the community structure and can lead to incorrect results.

  20. Involvement of sensory neurons in bone defect repair in rats

    International Nuclear Information System (INIS)

    We investigated bone repair in sensory-denervated rats, compared with controls, to elucidate the involvement of sensory neurons. Nine-week-old male Wistar rats received subcutaneous injections of capsaicin to denervate sensory neurons. Rats treated with the same amount of vehicle served as controls. A standardized bone defect was created on the parietal bone. We measured the amount of repaired bone with quantitative radiographic analysis and the mRNA expressions of osteocalcin and cathepsin K with real-time polymerase chain reaction (PCR). Quantitative radiographic analysis showed that the standard deviations and coefficients of variation for the amount of repaired bone were much higher in the capsaicin-treated group than in the control group at any time point, which means that larger individual differences in the amount of repaired bone were found in capsaicin-treated rats than controls. Furthermore, radiographs showed radiolucency in pre-existing bone surrounding the standardized defect only in the capsaicin-treated group, and histological observation demonstrated some multinuclear cells corresponding to the radiolucent area. Real-time PCR indicated that there was no significant difference in the mRNA expression levels of osteocalcin and cathepsin K between the control group and the capsaicin-treated group. These results suggest that capsaicin-induced sensory denervation affects the bone defect repair. (author)

  1. Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

    DEFF Research Database (Denmark)

    Mielby, Line H.; Andersen, Barbara Vad; Jensen, Sidsel;

    2016-01-01

    sweetener Stevia rebaudiana and the fibre β-glucan seem like very good solutions, as stevia is the only natural non-nutritive sweetener and β-glucans have been related to various health benefits besides increasing satiety. However, both also have distinctive perceptual effects on the sensory characteristics...... of the products they are added to. To gain knowledge on the sensory characteristics of fruit based beverages sweetened with S. rebaudiana and added β-glucans and lime flavour, and how consumers respond to the products, sensory descriptive analysis and a consumer study were conducted. The sensory...... characteristics of the fruit drinks were affected by stevia and the addition of β-glucans. However, the addition of lime flavour was able to mask the side effect of the aftertaste caused by S. rebaudiana. Further, by adding lime flavour to the fruit beverages, the side effects of increased fibre concentration...

  2. Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere

    International Nuclear Information System (INIS)

    The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2 balance nitrogen) and storage temperature (5, 15 and 25 degrees C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5 degrees C and from 2 to 2 days at 25 degrees C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product

  3. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

    Directory of Open Access Journals (Sweden)

    Giovanni Lercker

    2007-08-01

    Full Text Available Among vegetable oils, virgin olive oil (VOO has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.

  4. Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis

    Science.gov (United States)

    Dansby, M. A.; Bovell-Benjamin, A. C.

    2003-01-01

    The sweetpotato [Ipomoea batatas (L.) Lam], an important industry in the United States, has been selected as a candidate crop to be grown on future long-duration space missions by NASA. Raw sweetpotato roots were processed into flour, which was used to formulate ready-to-eat breakfast cereal (RTEBC). Twelve trained panelists evaluated the sensory attributes of the extruded RTEBC using descriptive analysis. The samples were significantly different (P<0.05) for all attributes. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweetpotato RTEBC, were described. The data could be used to optimize the RTEBC and for designing studies to test its consumer acceptance.

  5. Ranking Fuzzy Numbers and Its Application to Products Attributes Preferences

    Directory of Open Access Journals (Sweden)

    Lazim Abdullah

    2011-01-01

    Full Text Available Ranking is one of the widely used methods in fuzzy decision making environment. The recent ranking fuzzy numbers proposed by Wang and Li is claimed to be the improved version in ranking. However, the method was never been simplified and tested in real life application. This paper presents a four-step computation of ranking fuzzy numbers and its application in ranking attributes of selected chocolate products.  The four steps algorithm was formulated to rank fuzzy numbers and followed by a testimony in sensory evaluation of four selected chocolate cake products that presently available in Malaysian market.  Data in form of linguistic terms were collected from thirty eight judges at Terengganu State of Malaysia. Decisions were made based on the centroid point ( x, y , where the degree of representative location ( x is higher than average height ( y . These points permit to characterize the evaluation behaviour of each attribute of the chocolate cake products.  The attributes of chocolate cake products then were successfully ranked.  according to the selected attributes. The ranking shows the feasibility of the proposed stepwise computation in real application.

  6. Phenol induced by irradiation does not impair sensory quality of fenugreek and papaya

    Science.gov (United States)

    Chatterjee, Suchandra; Variyar, Prasad S.; Sharma, Arun

    2013-11-01

    The effect of radiation processing on the sensory quality of fenugreek and papaya exposed to doses in the range of 2.5-10 kGy and 100 Gy-2.5 kGy respectively was investigated. Despite an increase in the content of phenol in the volatile oil of these food products overall sensory quality of the irradiated and control samples was not significantly affected by radiation processing.

  7. An Internal Model Architecture for Novelty Detection: Implications for Cerebellar and Collicular Roles in Sensory Processing

    OpenAIRE

    Anderson, Sean R.; Porrill, John; Pearson, Martin J.; Pipe, Anthony G.; Prescott, Tony J.; Dean, Paul

    2012-01-01

    The cerebellum is thought to implement internal models for sensory prediction, but details of the underlying circuitry are currently obscure. We therefore investigated a specific example of internal-model based sensory prediction, namely detection of whisker contacts during whisking. Inputs from the vibrissae in rats can be affected by signals generated by whisker movement, a phenomenon also observable in whisking robots. Robot novelty-detection can be improved by adaptive noise-cancellation,...

  8. Sensory cutaneous nerve fine-needle aspiration in Hansen's disease: A retrospective analysis of our experience

    OpenAIRE

    Prasoon, Dev; Mandal, Swapan Kumar; Agrawal, Parimal

    2015-01-01

    Background: Leprosy affects peripheral nerves. As Mycobacterium leprae has unique tropism for Schwann cells, thickened sensory cutaneous nerves provide an easy target for the detection of lepra bacilli and other changes associated with the disease. Materials and Methods: The data of patients with sensory cutaneous nerve involvement were retrieved from our record for the period January 2006 to December 2014. The hematoxylin and eosin (H and E)- and May-Grünwald-Giemsa (MGG)-stained slides were...

  9. Evidence for gamma and beta sensory gating deficits as translational endophenotypes for schizophrenia

    OpenAIRE

    Smucny, Jason; Wylie, Korey; Rojas, Donald; Stevens, Karen; Olincy, Ann; Kronberg, Eugene; Zheng, Lijun; Tregellas, Jason

    2013-01-01

    Thorough analysis of translational endophenotypes is needed to improve therapeutic development in schizophrenia. Abnormal sensory gating, one such endophenotype, is associated with reduced expression of the α7 nicotinic receptor. However, typical gating measures such as the P50 evoked response are often low-pass filtered, and it is unclear how α7 expression affects gating at higher frequencies. Therefore, this study used time-frequency analysis to compare sensory gating at the beta and gamma ...

  10. Impact of sensory integration training on balance among stroke patients: sensory integration training on balance among stroke patients

    Directory of Open Access Journals (Sweden)

    Jang Sang Hun

    2016-08-01

    Full Text Available This study attempts to investigate the impact that the sensory integration training has on the recovery of balance among patients with stroke by examining the muscle activity and limit of stability (LOS. A total of 28 subjects participated. The subjects were randomly allocated by the computer program to one of two groups: control (CON group (n=15, sensory integration training (SIT group (n=13. The research subjects received intervention five days a week for a total of four weeks. The CON group additionally received 30-minute general balance training, while the SIT group additionally received 30-minute sensory integration training. In the muscle activity, the improvement of Erector spinae (ES and Gluteus medius (GM was more significant in the SIT group than in the CON group. In the LOS, the improvement of affected side and forward side was significantly higher in the SIT group compared to the CON group. Sensory integration training can improve balance ability of patients with stroke by increasing muscle activity of stance limb muscles such as GM and trunk extensor such as ES along with enhancement of the limit of stability.

  11. Sensory Motor Coordination in Robonaut

    Science.gov (United States)

    Peters, Richard Alan, II

    2003-01-01

    As a participant of the year 2000 NASA Summer Faculty Fellowship Program, I worked with the engineers of the Dexterous Robotics Laboratory at NASA Johnson Space Center on the Robonaut project. The Robonaut is an articulated torso with two dexterous arms, left and right five-fingered hands, and a head with cameras mounted on an articulated neck. This advanced space robot, now driven only teleoperatively using VR gloves, sensors and helmets, is to be upgraded to a thinking system that can find, interact with and assist humans autonomously, allowing the Crew to work with Robonaut as a (junior) member of their team. Thus, the work performed this summer was toward the goal of enabling Robonaut to operate autonomously as an intelligent assistant to astronauts. Our underlying hypothesis is that a robot can develop intelligence if it learns a set of basic behaviors (i.e., reflexes - actions tightly coupled to sensing) and through experience learns how to sequence these to solve problems or to accomplish higher-level tasks. We describe our approach to the automatic acquisition of basic behaviors as learning sensory-motor coordination (SMC). Although research in the ontogenesis of animals development from the time of conception) supports the approach of learning SMC as the foundation for intelligent, autonomous behavior, we do not know whether it will prove viable for the development of autonomy in robots. The first step in testing the hypothesis is to determine if SMC can be learned by the robot. To do this, we have taken advantage of Robonaut's teleoperated control system. When a person teleoperates Robonaut, the person's own SMC causes the robot to act purposefully. If the sensory signals that the robot detects during teleoperation are recorded over several repetitions of the same task, it should be possible through signal analysis to identify the sensory-motor couplings that accompany purposeful motion. In this report, reasons for suspecting SMC as the basis for

  12. Irradiation of lettuce (Lactuca sativa. L.): microbiological and sensory aspects

    International Nuclear Information System (INIS)

    The increasing demand for fresh foods have stimulated the marketing of minimally processed vegetables. However, these products maintain most of their natural microbiota even after being sanitized, including pathogenic microorganisms. Refrigerated storage allows the growth of psychotropic microorganisms and among them the pathogen Listeria monocytogenes. The ingestion of food contaminated with L. monocytogenes may represent a risk to pregnant women and their fetuses and to immunocompromised people. Non-thermal alternative processes for food preservation, such as irradiation, can reduce pathogenic and spoilage microorganism populations without impairing substantial changes in sensory, physical or chemical attributes. The aims of this research were to evaluate the effect of gamma radiation on L. monocytogenes artificially inoculated on minimally processed lettuce, to evaluate its effect on lettuce leaves through acceptance sensory test and to determine the irradiated vegetable shelf life through sensory and microbiological tests. A mixture of 4 types of lettuce (Iceberg, Boston, Loose-leaf and Red loose-leaf) were artificially inoculated with L. monocytogenes (7 log UFC/g lettuce) and then exposed to 0.3; 0.6; 0.9 and 1.2 kGy, under refrigeration. The DlO values for L. monocytogenes varied fram 0.18 to 0.21 kGy. Sensory and microbiological tests indicated that the shelf life of Iceberg lettuce stored at 7 deg C was 5 and 7 days for the irradiated and non-irradiated samples, respectively, and for the irradiated and non-irradiated Loose-leaf lettuce samples were 10 days. For the non-irradiated Boston sample, the shelf life was 3 days and for the Irradiated 7 days. Red loose-leaf showed 5 and 4 days of shelf lives for the irradiated and non-irradiated, respectively. Irradiated samples presented better microbiological quality than non-irradiated ones. The irradiation is feasible process to improve quality and safety of lettuce leaves. (author)

  13. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).

    Science.gov (United States)

    Lorido, Laura; Hort, Joanne; Estévez, Mario; Ventanas, Sonia

    2016-11-01

    The present study aimed to evaluate the influence of salt content (normal and reduced) and feeding system (montanera and concentrate) on the dynamic sensory characteristics of dry-cured hams using time-intensity (TI) and Temporal Dominance of Sensations (TDS) techniques. Differences in the temporal sensory information given by the two different techniques were found. Significant differences in the temporal perception of flavour and texture were detected between normal and reduced salt content dry-cured hams which are a Spanish pricy meat product very appreciated by consumers due to its particular sensory characteristics. The effect of the feeding system was mainly observed on flavour attributes such as saltiness and cured flavour and texture attributes such as juiciness. The application of TDS technique to study temporal sensory attributes of dry-cured ham is reported for the first time in the present article. PMID:27322593

  14. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

    Science.gov (United States)

    Greiff, Kirsti; Mathiassen, John Reidar; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida G

    2015-01-01

    The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+) was replaced by K(+). The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na(+)-ions by K(+)-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture. PMID:26422367

  15. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

    Directory of Open Access Journals (Sweden)

    Kirsti Greiff

    Full Text Available The European diet today generally contains too much sodium (Na(+. A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+ was replaced by K(+. The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt, a replacement of Na(+-ions by K(+-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture.

  16. Culture of Mouse Olfactory Sensory Neurons

    OpenAIRE

    Gong, Qizhi

    2012-01-01

    Olfactory sensory neurons, located in the nasal epithelium, detect and transmit odorant information to the central nervous system. This requires that these neurons form specific neuronal connections within the olfactory bulb and express receptors and signaling molecules specific for these functions. This protocol describes a primary olfactory sensory neuron culture technique that allows in vitro investigation of olfactory sensory neuron differentiation, axon outgrowth, odorant receptor expres...

  17. Cortical Gating of Oropharyngeal Sensory Stimuli

    OpenAIRE

    KarenWheeler-Hegland

    2010-01-01

    Somatosensory evoked potentials provide a measure of cortical neuronal activation in response to various types of sensory stimuli. In order to prevent flooding of the cortex with redundant information various sensory stimuli are gated cortically such that response to stimulus 2 (S2) is significantly reduced in amplitude compared to stimulus 1 (S1). Upper airway protective mechanisms, such as swallowing and cough, are dependent on sensory input for triggering and modifying their motor output. ...

  18. Sensory Ecology of Foraging in Bumblebees

    OpenAIRE

    Spaethe, Johannes

    2002-01-01

    Pollinating insects exhibit a complex behavior while foraging for nectar and pollen. Many studies have focused on ultimate mechanisms of this behavior, however, the sensory-perceptual processes that constrain such behavior have rarely been considered. In the present study I used bumblebees (Bombus terrestris), an important pollinating insect, to investigate possible sensory constraints on foraging behavior. Additionally, I survey inter-individual variation in the sensory capabilities and beha...

  19. The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

    Directory of Open Access Journals (Sweden)

    Kadri Koppel

    2015-02-01

    Full Text Available The objectives of this study were to determine (a the influence of fiber on the sensory characteristics of dry dog foods; (b differences of coated and uncoated kibbles for aroma and flavor characteristics; (c palatability of these dry dog foods; and (d potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition, guava fiber (3%, 6%, and 12%, sugar cane fiber (9%; large and small particle size, and wheat bran fiber (32%; large and small particle size. The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.

  20. Temporal context for authorship attribution

    DEFF Research Database (Denmark)

    Hansen, Niels Dalum; Lioma, Christina; Larsen, Birger;

    2014-01-01

    A study of temporal aspects of authorship attribution - a task which aims to distinguish automatically between texts written by different authors by measuring textual features. This task is important in a number of areas, including plagiarism detection in secondary education, which we study in this...

  1. k-visit Attribute Grammars

    DEFF Research Database (Denmark)

    Nielson, Hanne Riis; Skyum, S.

    1981-01-01

    It is shown that any well-defined attribute grammar is k-visit for some k. Furthermore, it is shown that given a well-defined grammar G and an integer k, it is decidable whether G is k-visit. Finally it is shown that the k-visit grammars specify a proper hierarchy with respect to translations...

  2. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’

    OpenAIRE

    Abiodun, O. A.; Akinoso, R.

    2014-01-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough ‘amala’ production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 °C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attribut...

  3. A review of sensory and instrumental methods used to evaluate the texture of fish muscle

    DEFF Research Database (Denmark)

    Hyldig, Grethe; Nielsen, Durita

    2001-01-01

    in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been......The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface...... used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method....

  4. A review of sensory and instrumental methods used to evaluate the texture of fish muscle

    DEFF Research Database (Denmark)

    Hyldig, Grethe; Nielsen, Durita

    2001-01-01

    The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface...... in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been...... used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method....

  5. Higher sensory processing sensitivity, introversion and ectomorphism: New biomarkers for human creativity in developing rural areas

    Directory of Open Access Journals (Sweden)

    Carlos V Rizzo-Sierra

    2012-01-01

    Full Text Available The highly sensitive trait present in animals, has also been proposed as a human neurobiological trait. People having such trait can process larger amounts of sensory information than usual, making it an excellent attribute that allows to pick up subtle environmental details and cues. Furthermore, this trait correlates to some sort of giftedness such as higher perception, inventiveness, imagination and creativity. We present evidences that support the existance of key neural connectivity between the mentioned trait, higher sensory processing sensitivity, introversion, ectomorphism and creativity. The neurobiological and behavioral implications that these biomarkers have in people living in developing rural areas are discussed as well.

  6. Estabilidade oxidativa e sensorial de farinhas de trigo e fubá irradiados Oxidative and sensorial stability of radiated wheat and corn flour

    Directory of Open Access Journals (Sweden)

    Roberta Claro da Silva

    2010-06-01

    Full Text Available Os grãos de cereais são suscetíveis ao ataque de insetos e micro-organismos durante o armazenamento. Pesquisas demonstram a viabilidade da utilização da tecnologia de irradiação gama para a conservação de grãos de cereais e seus produtos. O objetivo do trabalho foi verificar o efeito de diferentes doses da radiação gama (3; 4,5; 6 kGy em farinha de trigo e fubá e nos seus atributos sensoriais e físico-químicos. As amostras foram irradiadas em irradiador comercial modelo PR1 da CBN, com atividade de 1.200.000 Ci e a taxa de dose de 7 kGy/hora. A irradiação não afetou a qualidade oxidativa das farinhas durante o seu tempo de armazenamento definido dentro do período de validade usual de mercado, no entanto a qualidade sensorial foi afetada negativamente em todos os tratamentos, assim como as suas propriedades viscoelásticas. Sob as condições do experimento, se pode concluir que a irradiação pode ser uma alternativa para conservação de farinhas.Cereals are susceptible to the attack of insects and microorganisms during storage. Research has demonstrated the viability of the use of gamma irradiation technology for the preservation of cereal grains and their products. The objective of this study was to verify the effect of different doses of gamma radiation (3; 4.5; and 6 kGy on wheat and corn meal by evaluating the physicochemical and sensorial attributes of these flours. The samples were radiated in a commercial irradiator, model PR1 of the CBN, at 7 kGy/hour dose tax and activity of 1.200.000Ci. Irradiation did not affect the oxidative quality of the flours in any of the treatments administered prior to the expiration date. On the other hand, the organoleptical properties were negatively affected, as well as the viscoelastic properties of these flours. Under the conditions of our experiment, it can be concluded that irradiation may be an alternative means of flour preservation.

  7. Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

    DEFF Research Database (Denmark)

    Jaeger, Sara R.; Giacalone, Davide; Roigard, Cristina M.;

    2013-01-01

    have been claimed to have a smaller effect on hedonic scores than other attribute such as just-about-right or intensity scales. In this research, nine studies using consumers as participants examined effects on hedonic product scores when sensory attribute information was co-elicited using CATA...... questions. The use of CATA concurrently with hedonic was benchmarked against concurrent attribute liking scores, attribute intensity scores and just-about-right scaling. Across a range of product categories (beer, fresh fruit, tea, flavoured water, crackers, savoury dips), only weak and transient evidence...... (appearance, aroma, flavour, taste, aftertaste, mouthfeel). The present research suggests that co-elicitation of hedonic scores and product attribute information using CATA questions may bias the hedonic scores, but not that it certainly will do so. This needs to be recognised, leading to more widespread...

  8. Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

    Directory of Open Access Journals (Sweden)

    Tanima Chowdhury

    2015-04-01

    Full Text Available The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films.Films were developed from corn starch and a functional polysaccharide (FP from amylose (AM, methylcellulose (MC, and hydroxypropylmethylcellulose (HPMC, using a casting technique. Pouches were stored inside a secondary package (plastic jar under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material.For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as:  aroma (Highly important >taste (Highly important>colour (Highly important > strength (Important for tea, and taste (Highly important>aroma (Highly important>colour (Important>appearance (Important for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available poly-pouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film.

  9. Alteração de atributos físicos em latossolo com aplicação superficial de escória de aciaria, lama cal, lodos de esgoto e calcário Oxisol physical attributes affected by surface application of flue dust, aqueous lime, sewage sludges and limestone

    Directory of Open Access Journals (Sweden)

    Juliano Corulli Corrêa

    2009-04-01

    Full Text Available Os resíduos industriais e urbanos podem atuar como condicionadores do solo, pois possuem a capacidade de alterar suas propriedades físicas. Contudo, não há referência para os atributos físicos do solo quando esses resíduos são aplicados sobre a superfície do solo no sistema plantio direto. O objetivo deste trabalho foi avaliar o efeito da aplicação superficial de escória de aciaria, lama cal, lodos de esgoto e calcário nos atributos físicos de um Latossolo Vermelho distrófico sob sistema plantio direto. Os tratamentos foram constituídos por quatro resíduos: lodos de esgoto centrifugado - LC e de biodigestor - LB, escória de aciaria - E, e lama cal - Lcal, interagindo com quatro doses (0, 2, 4 e 8 t ha-1, aplicadas na forma seca mais uma testemunha (controle, constituída da aplicação de 2 t ha-1 de calcário. O delineamento experimental foi em blocos casualizados no esquema fatorial 4 x 4 + 1, com quatro repetições. A presença de Ca na composição de lama cal, lodo de esgoto centrifugado, escória de aciaria e calcário permite o aumento da agregação das partículas, diâmetro médio ponderado, índice de estabilidade de agregados, porosidade e retenção de água, sendo essas alterações distintas para cada fonte, dose e profundidade de reação no solo. A aplicação superficial da lama cal na dose de 8 t ha-1, após 27 meses de reação, proporcionou a maior agregação das partículas no solo, desde a superfície até 40 cm de profundidade.The residues flue dust, aqueous lime and sewage sludge (centrifuge and biodigestor may affect soil physical attributes. The use of industrial and urban residues in soil, with emphasis to sewage sludge, was done in tilled soil, and there are no repports on soil physical attributes affected by these residues on soil surface in no-till system The goal of this study was to evaluate the physical attributes of a an Oxisol in no-till system by surface dispoasal of sewage sludge, flue

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

    Directory of Open Access Journals (Sweden)

    Maria Luisa Amodio

    2013-06-01

    Full Text Available 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, and chemical constituents, such as soluble solids, fructose, vitamin C, and phenolic content, along with antioxidant activity were monitored. Attributes showing significant changes over time were used to test conventional kinetic models of zero and first order, and Weibullian models. The Weibullian model was the most accurate to describe changes in appearance score, translucency, aroma, firmness and vitamin C (with a regression coefficient always higher than 0.956, while the other parameters could not be predicted with such accuracy by any of the tested models. Vitamin C showed the lowest kinetic rate among the model parameters, even though at the limit of marketability (appearance score 3, estimated at five days, a loss of 37% of its initial content was observed compared to the fresh-cut product, indicating a much lower nutritional value. After five days, the aroma score was already 2.2, suggesting that this quality attribute, together with the vitamin C content, should be taken into account when assessing shelf life of fresh-cut melons. In addition, logistical models were used to fit the percentage of rejected samples on the basis of non-marketability and non-edibility (appearance score <3 and <2, respectively. For both parameters, correlations higher than 0.999 were found at P<0.0001; for each mean score this model helps to understand the distribution of the samples among marketable, nonmarketable, and non-edible products.

  11. Sensory Profiles and Seasonal Variation of Black Walnut Cultivars.

    Science.gov (United States)

    Lynch, Catherine; Koppel, Kadri; Reid, William

    2016-03-01

    Black walnut (Juglans nigra L.) is a North American hardwood tree valued for producing nuts and wood. Black walnut cultivars were evaluated by a trained panel over 2 growing seasons to determine the seasonal variation in the sensory profile. Results showed that cultivars were significantly different on 3 appearance (skin color, nutmeat color, and kernel roughness), 1 aroma (black walnut ID), 5 flavor (black walnut ID, banana-like, piny, rancid, and overall nutty), and 2 texture attributes (surface roughness and hardness). These profiles were compared to results collected in 2011 to determine differences between growing seasons. Results showed 4 flavor attributes (black walnut ID, overall nutty, fruity-dark and rancid) had an interaction effect of year and cultivar, while 6 attributes (brown, caramelized, floral/fruity, piny, musty/dusty, and oily) showed a main effect of year. In general, flavor attributes had higher intensities in 2011 than in 2013. These results suggest that seasonal variation may influence flavor profile more than cultivar. Thus, using samples from only 1 growing season when testing agricultural products may not provide adequate information for the long term. PMID:26849318

  12. Attributes, Environment Factors and Women Entrepreneurial Activity: A Literature Review

    OpenAIRE

    Isidore Ekpe; Norsiah Mat; Razli Che Razak

    2011-01-01

    Purpose: The purpose of this study is to examine the effect of individual attributes and business environment factors on the entrepreneurial activity of women entrepreneurs. Individual attributes such as education, working experience, attitude towards risk-taking, affect women entrepreneurial activity. Economic constraints such as lack of credit due to lack of asset collaterals and socio-cultural barriers, lack of savings due to low household income, and lack of labour skills due to low educa...

  13. Sensory Sensitivities and Performance on Sensory Perceptual Tasks in High-Functioning Individuals with Autism

    Science.gov (United States)

    Minshew, Nancy J.; Hobson, Jessica A.

    2008-01-01

    Most reports of sensory symptoms in autism are second hand or observational, and there is little evidence of a neurological basis. Sixty individuals with high-functioning autism and 61 matched typical participants were administered a sensory questionnaire and neuropsychological tests of elementary and higher cortical sensory perception. Thirty-two…

  14. Emotional influences on food choice: sensory, physiological and psychological pathways.

    Science.gov (United States)

    Gibson, Edward Leigh

    2006-08-30

    Sensory, physiological and psychological mechanisms are reviewed that underlie emotional influences on food choice. Both moods and emotions are considered. Eating a meal will reliably alter mood and emotional predisposition, typically reducing arousal and irritability, and increasing calmness and positive affect. However, this depends on the meal size and composition being close to the eater's habit, expectations and needs. Unusual meals--e.g. too small, unhealthy--may negatively affect mood. Sweetness, and sensory cues to high energy density, such as fatty texture, can improve mood and mitigate effects of stress via brain opioidergic and dopaminergic neurotransmission. However, adaptation in these pathways, perhaps enhanced by inherited sensitivity, with chronic exposure to such sensory qualities, could lead to overeating of energy-dense foods and consequent obesity. Sweet, fatty foods low in protein may also provide alleviation from stress in vulnerable people via enhanced function of the serotonergic system. Moreover, in rats, such foods seem to act as part of a feedback loop, via release of glucocorticoid hormones and insulin, to restrain activity of the hypothalamic pituitary adrenal axis during stress. However, this effect is also associated with abdominal obesity. In humans, a number of psychological characteristics predict the tendency to choose such foods when stressed, such as restrained or emotional eating, neuroticism, depression and premenstrual dysphoria, all of which could indicate neurophysiological sensitivity to reinforcing effects of such foods. Greater understanding of such predictive traits and the underlying mechanisms could lead to tailoring of diet to meet personal emotional needs. PMID:16545403

  15. The Characteristics of Attributes in English

    Institute of Scientific and Technical Information of China (English)

    Deng Hui

    2008-01-01

    This essay focuses on two aspects.One is the characteristic of attribute.The other is concern with some points of using attributes in English.This understanding contributes to using attributes correctly both in written and spoken English.

  16. Sensory processing dysfunction in the personal experience and neuronal machinery of schizophrenia.

    Science.gov (United States)

    Javitt, Daniel C; Freedman, Robert

    2015-01-01

    Sensory processing deficits, first investigated by Kraepelin and Bleuler as possible pathophysiological mechanisms in schizophrenia, are now being recharacterized in the context of our current understanding of the molecular and neurobiological brain mechanisms involved. The National Institute of Mental Health Research Domain Criteria position these deficits as intermediaries between molecular and cellular mechanisms and clinical symptoms of schizophrenia, such as hallucinations. The prepulse inhibition of startle responses by a weaker preceding tone, the inhibitory gating of response to paired sensory stimuli characterized using the auditory P50 evoked response, and the detection of slight deviations in patterns of sensory stimulation eliciting the cortical mismatch negativity potential demonstrate deficits in early sensory processing mechanisms, whose molecular and neurobiological bases are increasingly well understood. Deficits in sensory processing underlie more complex cognitive dysfunction and are in turn affected by higher-level cognitive difficulties. These deficits are now being used to identify genes involved in familial transmission of schizophrenia and to monitor potentially therapeutic drug effects for both treatment and prevention. This research also provides a clinical reminder that patients' sensory perception of the surrounding world, even during treatment sessions, may differ considerably from others' perceptions. A person's ability to understand and interact effectively with the surrounding world ultimately depends on an underlying sensory experience of it. PMID:25553496

  17. Sensory basis of lepidopteran migration: focus on the monarch butterfly.

    Science.gov (United States)

    Guerra, Patrick A; Reppert, Steven M

    2015-10-01

    In response to seasonal habitats, migratory lepidopterans, exemplified by the monarch butterfly, have evolved migration to deal with dynamic conditions. During migration, monarchs use orientation mechanisms, exploiting a time-compensated sun compass and a light-sensitive inclination magnetic compass to facilitate fall migration south. The sun compass is bidirectional with overwintering coldness triggering the change in orientation direction for remigration northward in the spring. The timing of the remigration and milkweed emergence in the southern US have co-evolved for propagation of the migration. Current research is uncovering the anatomical and molecular substrates that underlie migratory-relevant sensory mechanisms with the antennae being critical components. Orientation mechanisms may be detrimentally affected by environmental factors such as climate change and sensory interference from human-generated sources. PMID:25625216

  18. The role of parental and adolescent attributions in adjustment of adolescents with chronic illness.

    Science.gov (United States)

    Guion, Kimberly; Mrug, Sylvie

    2012-09-01

    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 adolescents with chronic illness. Adolescents (N = 128; M = 14.7 years) diagnosed with cystic fibrosis or diabetes and their caregivers completed measures of attributional style and adolescent adjustment. Parents' optimistic attributions were associated with fewer adolescent internalizing and externalizing problems. These effects were partly mediated by adolescent attributions. These results suggest that targeting both adolescent and parent attributions may be important for improving adolescents' adjustment to a chronic illness. PMID:22430813

  19. Mathematicians, Attributional Complexity, and Gender

    Science.gov (United States)

    Stalder, Daniel R.

    Given indirect indications in sex role and soda! psychology research that mathematical-deductive reasoning may negatively relate to social acuity, Study 1 investigated whether mathematicians were less attributionally complex than nonmathematicians. Study 1 administered the Attributional Complexity Scale, a measure of social acuity, to female and male faculty members and graduate students in four Midwestern schools. Atlrihutional complexity (AC) is the ability and motivation to give complex explanations for behavior. Study 1 found a significant interaction between field and gender. Only among women did mathematicians score lower on AC. In addition, an established gender difference in AC (that women score higher than men) was present only among nonmathematicians. Studies 2 and 3 offered some preliminary support for the possibility that it is generally female students who score tow on AC who aspire to he mathematicians and for the underlying view that female students' perceived similarity to mathematicians can influence their vocational choices.

  20. Disease proportions attributable to environment

    Directory of Open Access Journals (Sweden)

    Vineis Paolo

    2007-11-01

    Full Text Available Abstract Population disease proportions attributable to various causal agents are popular as they present a simplified view of the contribution of each agent to the disease load. However they are only summary figures that may be easily misinterpreted or over-interpreted even when the causal link between an exposure and an effect is well established. This commentary discusses several issues surrounding the estimation of attributable proportions, particularly with reference to environmental causes of cancers, and critically examines two recently published papers. These issues encompass potential biases as well as the very definition of environment and of environmental agent. The latter aspect is not just a semantic question but carries implications for the focus of preventive actions, whether centred on the material and social environment or on single individuals.

  1. Attribute Search in Online Retailing

    OpenAIRE

    Richards, Timothy J.; Hamilton, Stephen F; Empen, Janine

    2015-01-01

    Online shopping is common in many categories of retail goods. The recent trend towards online retailing has created an unprecedented empirical opportunity to examine consumer search behavior using click stream data. In this paper we examine consumer search intensity across a wide range of grocery products that differ in the depth of product assortment. We develop a model of attribute search in which consumers search within a chosen retailer for products that match their tastes, and that equil...

  2. Narrative attributions of entrepreneurial failure

    OpenAIRE

    Mantere, Saku; Aula, Pekka; Schildt, Henri; Vaara, Eero

    2013-01-01

    We examine how organizational stakeholders use narratives in their psychological processing of venture failure. We identify a range of “narrative attributions”, alternative accounts of failure that actors draw on to process the failure and their role in it. Our analysis provides a view of entrepreneurial failure as a complex social construction, as entrepreneurs, hired executives, employees and the media construct failure in distinctively different ways. Narratives provide means for both ...

  3. Attempting Measurement of Psychological Attributes

    OpenAIRE

    Salzberger, Thomas

    2013-01-01

    Measures of psychological attributes abound in the social sciences as much as measures of physical properties do in the physical sciences. However, there are crucial differences between the scientific underpinning of measurement. While measurement in the physical sciences is supported by empirical evidence that demonstrates the quantitative nature of the property assessed, measurement in the social sciences is, in large part, made possible only by a vague, discretionary definition of measurem...

  4. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.

    Science.gov (United States)

    Arroyo, Cristina; Lascorz, Diana; O'Dowd, Louise; Noci, Francesco; Arimi, Joshua; Lyng, James G

    2015-01-01

    Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various stages during ageing (2, 10, 18 and 26 days post-mortem). The length of meat ageing before and after PEF application exerted no influence on weight loss, colour and cook loss. Results also demonstrated that PEF treatments applied at different times post-mortem (2, 10, 18 and 26 days) showed a tendency towards reducing toughness of beef samples but that the application of PEF did not affect the tenderization process provided by ageing itself. 60% of the sensory panellists scored PEF treated samples as tender (≥6.0 points out of 9.0) whereas only 27.5% did so for untreated samples. PMID:25282668

  5. Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi.

    Science.gov (United States)

    Raju, P Narender; Pal, Dharam

    2014-11-01

    Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification. PMID:26396304

  6. Attempting measurement of psychological attributes.

    Science.gov (United States)

    Salzberger, Thomas

    2013-01-01

    Measures of psychological attributes abound in the social sciences as much as measures of physical properties do in the physical sciences. However, there are crucial differences between the scientific underpinning of measurement. While measurement in the physical sciences is supported by empirical evidence that demonstrates the quantitative nature of the property assessed, measurement in the social sciences is, in large part, made possible only by a vague, discretionary definition of measurement that places hardly any restrictions on empirical data. Traditional psychometric analyses fail to address the requirements of measurement as defined more rigorously in the physical sciences. The construct definitions do not allow for testable predictions; and content validity becomes a matter of highly subjective judgment. In order to improve measurement of psychological attributes, it is suggested to, first, readopt the definition of measurement in the physical sciences; second, to devise an elaborate theory of the construct to be measured that includes the hypothesis of a quantitative attribute; and third, to test the data for the structure implied by the hypothesis of quantity as well as predictions derived from the theory of the construct. PMID:23550264

  7. Morphosemantic Attributes of Meetei Proverbs

    Directory of Open Access Journals (Sweden)

    Lourembam Surjit Singh

    2015-06-01

    Full Text Available This study proposes to investigate the functions of morphosemantic in Meetei proverbs, particularly the attribution of different meanings of the lexical items in Meetei Proverbial verbs. Meetei society has been using proverbs in the all ages, stages of development, social changes, and cultural diversifications to mark their wisdom of social expertise. Meetei used proverbs as an important aspect of verbal discourses within the socio-cultural and ethno-civilization contexts in which skills, knowledge, ideas, emotion, and experiences are communicating. The language used in proverbs reflects the Meetei’s status of life, food habits, belief systems, philosophy, cultural and social orientations. At the same time, various meanings attribute in Meetei proverbs in the forms of figurative, witty, pithy, didactic etc. The construction of these forms are grammatically insightful thereby creating spaces for a whole range of possibilities for investigating the features, functions and structure of verbal inflectional markers occurred in Meetei proverbial sentences.Keywords: Proverbs, morphosemantics, features of lexical items, attributes of meanings and language

  8. Newfound verses attributed to Sanai

    Directory of Open Access Journals (Sweden)

    علی حوری علی حوری

    2011-08-01

    Full Text Available Hakim Sanai is among the few major poets and mystics and is one of the Persian-language primers, whose works created modern developments of the Persian poetry’s content. He was also, in the true sense of the word, “like a thunder that lightened and like a sun that shined,” brightening the road of such poets as Attar and Rumi. The significance of Sanai’s position in literature and mysticism, as well as the position of his poetry has still not been explored as it should be. While examining Sanai’s verses in the prose works, his verses were found in the prose texts of the 6th to 9th century AH/12th to 15th century AD, which do not exist among the popular edited works of this great poet. This article introduces the sources and investigates 43 confirmed verses attributed to Sanai, based on nineteen ancient Persian prose texts, whose authors attribute them to Sanai, or are attributed to him due to coming in the same text with his other verses. This may prove useful for the future edited works of Sanai. Key Words: Sanai, confirmed verses, prose texts, newfound verses.

  9. Client attributions for sexual dysfunction.

    Science.gov (United States)

    Fichten, C S; Spector, I; Libman, E

    1988-01-01

    This investigation examined attributions for sexual dysfunctions made by 63 individuals and 21 of their partners who presented at a sex therapy service for the following problems: erectile dysfunction, premature ejaculation, and female orgasmic dysfunctions. All participants completed measures of marital adjustment, locus of control, depression and a questionnaire which assessed: attributions of responsibility for the sexual problem, perceived control over sexual functioning, distress, effort made to improve the sexual relationship, and expectations about the efficacy of sex therapy for the problem. Results indicate that both identified patients and their partners, regardless of the dysfunction, blamed the sexual problem on the "dysfunctional individual" rather than on the circumstances or the partner. With respect to the partners, husbands of women with orgasmic dysfunction were more likely to blame themselves than the circumstances, while the opposite was true for wives of males with erectile difficulties. Individuals experiencing the dysfunction perceived themselves and their partners as having little, but equal control over the identified patient's sexuality. Correlational analyses indicate that in identified patients, the better the quality of the marital relationship, the greater the self-blame and the lower the partner blame. Those with happy marriages also made greater efforts to improve their sexual relationship and had higher expectations of success with therapy. The implications of the results for research on the role of attributions in sexual dysfunction and for assessment of cognitive factors in sexually dysfunctional individuals and their partners is discussed. PMID:3172253

  10. Poisoning by organophosphorus insecticides and sensory neuropathy

    OpenAIRE

    Moretto, A; M. Lotti

    1998-01-01

    OBJECTIVES—Poisoning by organophosphate insecticides causes cholinergic toxicity. Organophosphate induced delayed polyneuropathy (OPIDP) is a sensory-motor distal axonopathy which usually occurs after ingestion of large doses of certain organophosphate insecticides and has so far only been reported in patients with preceding cholinergic toxicity. Surprisingly, it was recently reported by other authors that an exclusively sensory neuropathy developed in eight patients afte...

  11. Multisensory integration, sensory substitution and visual rehabilitation

    DEFF Research Database (Denmark)

    Proulx, Michael J; Ptito, Maurice; Amedi, Amir

    2014-01-01

    Sensory substitution has advanced remarkably over the past 35 years since first introduced to the scientific literature by Paul Bach-y-Rita. In this issue dedicated to his memory, we describe a collection of reviews that assess the current state of neuroscience research on sensory substitution, v...

  12. Sensory neuropathy in two Border collie puppies.

    Science.gov (United States)

    Vermeersch, K; Van Ham, L; Braund, K G; Bhatti, S; Tshamala, M; Chiers, K; Schrauwen, E

    2005-06-01

    A peripheral sensory neuropathy was diagnosed in two Border collie puppies. Neurological, electrophysiological and histopathological examinations suggested a purely sensory neuropathy with mainly distal involvement. Urinary incontinence was observed in one of the puppies and histological examination of the vagus nerve revealed degenerative changes. An inherited disorder was suspected. PMID:15971901

  13. Measuring Sensory Reactivity in Autism Spectrum Disorder: Application and Simplification of a Clinician-Administered Sensory Observation Scale

    Science.gov (United States)

    Tavassoli, Teresa; Bellesheim, Katherine; Siper, Paige M.; Wang, A. Ting; Halpern, Danielle; Gorenstein, Michelle; Grodberg, David; Kolevzon, Alexander; Buxbaum, Joseph D.

    2016-01-01

    Sensory reactivity is a new DSM-5 criterion for autism spectrum disorder (ASD). The current study aims to validate a clinician-administered sensory observation in ASD, the Sensory Processing Scale Assessment (SPS). The SPS and the Short Sensory Profile (SSP) parent-report were used to measure sensory reactivity in children with ASD (n = 35) and…

  14. Pollution going multimodal: the complex impact of the human-altered sensory environment on animal perception and performance

    OpenAIRE

    Halfwerk, Wouter; Slabbekoorn, Hans

    2015-01-01

    Anthropogenic sensory pollution is affecting ecosystems worldwide. Human actions generate acoustic noise, emanate artificial light and emit chemical substances. All of these pollutants are known to affect animals. Most studies on anthropogenic pollution address the impact of pollutants in unimodal sensory domains. High levels of anthropogenic noise, for example, have been shown to interfere with acoustic signals and cues. However, animals rely on multiple senses, and pollutants often co-occur...

  15. Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage

    DEFF Research Database (Denmark)

    Green-Petersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte;

    2014-01-01

    The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with...... lipid analyses of the fillet. Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more...

  16. Synergistic Sensory Platform: Robotic Nurse

    Directory of Open Access Journals (Sweden)

    Dale Wick

    2013-05-01

    Full Text Available This paper presents the concept, structural design and implementation of components of a multifunctional sensory network, consisting of a Mobile Robotic Platform (MRP and stationary multifunctional sensors, which are wirelessly communicating with the MRP. Each section provides the review of the principles of operation and the network components’ practical implementation. The analysis is focused on the structure of the robotic platform, sensory network and electronics and on the methods of the environment monitoring and data processing algorithms that provide maximal reliability, flexibility and stable operability of the system. The main aim of this project is the development of the Robotic Nurse (RN—a 24/7 robotic helper for the hospital nurse personnel. To support long-lasting autonomic operation of the platform, all mechanical, electronic and photonic components were designed to provide minimal weight, size and power consumption, while still providing high operational efficiency, accuracy of measurements and adequateness of the sensor response. The stationary sensors serve as the remote “eyes, ears and noses” of the main MRP. After data acquisition, processing and analysing, the robot activates the mobile platform or specific sensors and cameras. The cross-use of data received from sensors of different types provides high reliability of the system. The key RN capabilities are simultaneous monitoring of physical conditions of a large number of patients and alarming in case of an emergency. The robotic platform Nav-2 exploits innovative principles of any-direction motion with omni-wheels, navigation and environment analysis. It includes an innovative mini-laser, the absorption spectrum analyser and a portable, extremely high signal-to-noise ratio spectrometer with two-dimensional detector array.

  17. Secondary School Mathematics Student Teachers' Causal Attribution for Success and Failure in Mathematics

    Science.gov (United States)

    Bastürk, Savas

    2016-01-01

    Attribution theory deals with the question of how individuals make judgments and seek to explain how they consider the causes of their behaviours and those of others. Attributions have the potential to affect beliefs, emotions and behaviour. Therefore, attribution theory has significantly contributed to the studies on motivation. This study…

  18. An exploration of sensory and movement differences from the perspective of individuals with autism

    Directory of Open Access Journals (Sweden)

    Jodi eRobledo

    2012-11-01

    Full Text Available Parents, teachers, and people who themselves experience sensory and movement differences have consistently reported disturbances of sensation and movement associated with autism. Our review of the literature has revealed both historical and recent references to and research about sensory and movement difference characteristics and symptoms for individuals with autism. What is notably infrequent in this literature, however, is research that highlights the perspective of the individual with autism. If we wish to truly understand the experience of sensory and movement differences for individuals with autism, we must explore their experiences and perspectives. This study presents a qualitative analysis of more than 40 hours in-depth inquiry into the lives of five individuals with the autism label. Data were sorted into six categories: perception, action, posture, emotion, communication, and cognition. The insights into sensory and movement differences and autism offered by these individuals was illuminating. We found that the data strongly supported the presence of disruption of organization and regulation of sensory and movement differences in the lived experience of these participants with autism. The present data suggests that in autism this disruption of organization and regulation is amplified in terms of quantity, quality, intensity, and may affect everyday life. These data contribute to a more expansive view of autism that incorporates the possibility that autism is a disorder that affects motor planning, behavior, communication, the sensory motor system, and the dynamic interaction of all of these.

  19. Atypical Sensory behaviours in children with Tourette's Syndrome and in children with Autism Spectrum Disorders.

    Science.gov (United States)

    Ludlow, Amanda K; Wilkins, Arnold J

    2016-09-01

    Certain visual disturbances make it difficult to read text and have been attributed to visual stress, also called "pattern-related visual stress". 12 Children with ASD, 12 children with Tourette's syndrome and without ASD and 12 controls, all matched on age and non verbal ability, participated in an experiment exploring sensory behaviours and visual stress. Reading rate and accuracy were assessed with the Wilkins Rate of Reading test with and without the Intuitive Overlays. Both the children with Tourette's and the children with ASD showed a higher prevalence of atypical sensory behaviours and symptoms of visual stress than the typically developing control children. Six out of twelve children with Tourette's syndrome (50%) read more accurately and over 15% more quickly with a coloured overlay. Four of the 12 children with ASD and none of the control children read over 15% more quickly with an overlay. The findings are discussed in relation to problems in sensory modulation. PMID:27286465

  20. Improving the Chemical and Sensory Characteristics of Goat Cheese by the Addition of Cranberry

    Directory of Open Access Journals (Sweden)

    Sorin Apostu

    2014-11-01

    Full Text Available In recent years, the goat milk cheeses have gained popularity due to the increased interest of consumers in both the tradition of cheesemaking and the sensorial and nutritional value attributed to goat milk. This study aimed to assess and compare the chemical and sensory characteristics of fresh cheese with a mixture of cranberry fruits in different concentrations. The following average values were obtained for the chemical parameters analyzed: pH 4.85 ± 0.155, titratable acidity (°T 150 ± 0,094, dry matter (% 58.33 ± 1.55, and fat (% 27.74 ± 53.24. Sensory evaluation highlighted the influence of the addition of cranberry on the eating quality of goat cheese and its consumer acceptability. Results showed that the goat cheese supplementation with 9% cranberry significantly improves the stability of acidic flavor during storage.

  1. Effects of Organic and Waste-Derived Fertilizers on Yield, Nitrogen and Glucosinolate Contents, and Sensory Quality of Broccoli (Brassica oleracea L. var. italica).

    Science.gov (United States)

    Øvsthus, Ingunn; Breland, Tor Arvid; Hagen, Sidsel Fiskaa; Brandt, Kirsten; Wold, Anne-Berit; Bengtsson, Gunnar B; Seljåsen, Randi

    2015-12-23

    Organic vegetable production attempts to pursue multiple goals concerning influence on environment, production resources, and human health. In areas with limited availability of animal manure, there is a need for considering various off-farm nutrient resources for such production. Different organic and waste-derived fertilizer materials were used for broccoli production at two latitudes (58° and 67°) in Norway during two years. The fertilizer materials were applied at two rates of total N (80 and 170 kg ha(-1)) and compared with mineral fertilizer (170 kg ha(-1)) and no fertilizer. Broccoli yield was strongly influenced by fertilizer materials (algae meal fertilizer). Yield, but not glucosinolate content, was linearly correlated with estimated potentially plant-available N. However, extruded shrimp shell and mineral NPK fertilizer gave higher glucosinolate contents than sheep manure and no fertilizer. Sensory attributes were less affected by fertilizer material and plant-available N. PMID:26553169

  2. Prenatal VPA exposure and changes in sensory processing by the superior colliculus

    Directory of Open Access Journals (Sweden)

    Georgia eDendrinos

    2011-10-01

    Full Text Available Disorders involving dysfunctional sensory processing are characterized by an inability to filter sensory information, particularly simultaneously arriving multimodal inputs. We examined the effects of prenatal exposure to valproic acid (VPA, a teratogen linked to sensory dysfunction, on the behavior of juvenile and adult rats, and on the anatomy of the superior colliculus, a critical multisensory integration center in the brain. VPA-exposed rats showed deficits in colliculus-dependent behaviors including startle response, prepulse inhibition and nociceptive responses. Some deficits reversed with age. Stereological analyses revealed that colliculi of VPA-treated rats had significantly fewer parvalbumin-positive neurons, a subset of GABAergic cells. These results suggest that prenatal VPA treatment affects the development of the superior colliculus and leads to persistent anatomical changes evidenced by aberrant behavior in tasks that require sensory processing.

  3. A hypothesis to explain how the sensory cortices respond in the appropriate sensory mode.

    Science.gov (United States)

    Hocker, Geoffrey A

    2003-02-01

    How does an area of sensory cortex recognize the specific nature of the sensory mode of the stimulus that arrives from the peripheral sensory receptor, when nerve impulses are only all-or-nothing action potentials? Work in animals has shown that an area of sensory cortex can learn in which mode to respond. A period of cortical learning is required for phantom limb phenomena to develop, and for the ocular blind to dream in the visual mode. Arguing from these facts I develop the hypothesis that within the sensory cortices there are neurons that learn by neurotropic factor transport from their sensory receptors to function as surrogates for those receptors, thus enabling sensory cortical response to be modally specific. PMID:12562976

  4. Genetics Home Reference: hereditary sensory neuropathy type IA

    Science.gov (United States)

    ... Health Conditions hereditary sensory neuropathy type IA hereditary sensory neuropathy type IA Enable Javascript to view the ... Download PDF Open All Close All Description Hereditary sensory neuropathy type IA is a condition characterized by ...

  5. Phenol induced by irradiation does not impair sensory quality of fenugreek and papaya

    International Nuclear Information System (INIS)

    The effect of radiation processing on the sensory quality of fenugreek and papaya exposed to doses in the range of 2.5–10 kGy and 100 Gy–2.5 kGy respectively was investigated. Despite an increase in the content of phenol in the volatile oil of these food products overall sensory quality of the irradiated and control samples was not significantly affected by radiation processing. - Highlights: • Sensory quality of fenugreek and papaya is not significantly affected by radiation processing. • Irradiation did not adversely affect the overall acceptability of the processed samples. • Radiation processing was thus successfully applied to the preservation of fenugreek and papaya

  6. Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period

    Directory of Open Access Journals (Sweden)

    D. KOVACEVIC

    2016-03-01

    Full Text Available Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05 in physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05 acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faeciumand Staphylococcus xylosus.

  7. Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference.

    Science.gov (United States)

    Zhi, Ruicong; Zhao, Lei; Shi, Jingye

    2016-07-01

    Developing innovative products that satisfy various groups of consumers helps a company maintain a leading market share. The hedonic scale and just-about-right (JAR) scale are 2 popular methods for hedonic assessment and product diagnostics. In this paper, we chose to study flavored liquid milk because it is one of the most necessary nutrient sources in China. The hedonic scale and JAR scale methods were combined to provide directional information for flavored liquid milk optimization. Two methods of analysis (penalty analysis and partial least squares regression on dummy variables) were used and the results were compared. This paper had 2 aims: (1) to investigate consumer preferences of basic flavor attributes of milk from various cities in China; and (2) to determine the improvement direction for specific products and the ideal overall liking for consumers in various cities. The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk. Furthermore, we provide a consumer-oriented product design method to improve sensory quality according to the preference of particular consumers. PMID:27108179

  8. Sensory specific satiety: More than 'just' habituation?

    Science.gov (United States)

    Wilkinson, Laura L; Brunstrom, Jeffrey M

    2016-08-01

    Sensory specific satiety (SSS) describes the decline in pleasantness associated with a food as it is eaten relative to a food that has not been eaten (the 'eaten' and 'uneaten' foods, respectively). The prevailing view is that SSS is governed by habituation. Nevertheless, the extent to which SSS results solely from this 'low-level' process remains unclear. Three experiments were conducted to explore the hypothesis that 'top-down' cognitive activity affects the expression of SSS; specifically, we manipulated participants' expectations about whether or not they would have access to alternative test foods (uneaten foods) after consuming a test meal (eaten food). This manipulation was motivated by 'Commodity Theory,' which describes the relative increase in value of a commodity when it becomes unavailable. We tested the hypothesis that a decline in the pleasantness and desire to eat the eaten food is exaggerated when uneaten foods are unavailable to participants. None of our findings supported this proposition - we found no evidence that SSS is dependent on top-down processes associated with the availability of other uneaten test foods. PMID:27105584

  9. Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.

    Science.gov (United States)

    Schmidtke, Leigh M; Blackman, John W; Clark, Andrew C; Grant-Preece, Paris

    2013-12-11

    The contribution of volatile aroma compounds to the overall composition and sensory perception of wine is well recognized. The classical targeted measurement of volatile compounds in wine using GC-MS is laborious and only a limited number of compounds can be quantified at any time. Application of an automated multivariate curve resolution technique to nontargeted GC-MS analysis of wine makes it possible to detect several hundred compounds within a single analytical run. Hunter Valley Semillon (HVS) is recognized as a world class wine with a range of styles. Subtle characters reliant upon the development of bottle maturation characteristics are a feature of highly esteemed HVS. In this investigation a metabolomic approach to wine analysis, using multivariate curve resolution techniques applied to GC-MS profiles coupled with full descriptive sensory analysis, was used to determine the objective composition of various styles of HVS. Over 250 GC-MS peaks were extracted from the wine profiles. Sensory scores were analyzed using PARAFAC prior to development of predictive models of sensory features from the extracted GC-MS peak table using PLS regression. Good predictive models of the sensorial attributes honey, toast, orange marmalade, and sweetness, the defining traits for HVS, could be determined from the extracted peak tables. Compound identification for these rated attributes indicated the importance of a range of ethyl esters, aliphatic alcohols and acids, ketones, aldehydes, furanic derivatives, and norisoprenoids in the development of HVS and styles. The development of automated metabolomic data analysis of GC-MS profiles of wines will assist in the development of wine styles for specific consumer segments and enhance understanding of production processes on the ultimate sensory profiles of the product. PMID:24215513

  10. The Influence of Cultivation and Cultivar on Sensory Profiles of Fresh Strawberries and their Purées

    OpenAIRE

    Danijela Bursać; Branka Levaj; Nada Vahčić; Verica Dragović-Uzelac; Sanja Paljević; Ante Biško

    2007-01-01

    Sensory quality is important in assessing cultivars for fresh consumption as well as for the processing industry. Important quality attributes for fresh consumption were found to be colour, taste, flavour and texture attributes. Strawberries (Fragaria x ananassa Duch.) have unique, highly desirable taste and flavour and are one of the most important cultivated berry fruits in Croatia. Today, consumers are increasingly better informed about diet and health, and as a result, desire more “health...

  11. Postdetonation nuclear debris for attribution

    OpenAIRE

    Fahey, A. J.; Zeissler, C. J.; Newbury, D. E.; Davis, J.; Lindstrom, R.M.

    2010-01-01

    On the morning of July 16, 1945, the first atomic bomb was exploded in New Mexico on the White Sands Proving Ground. The device was a plutonium implosion device similar to the device that destroyed Nagasaki, Japan, on August 9 of that same year. Recently, with the enactment of US public law 111-140, the “Nuclear Forensics and Attribution Act,” scientists in the government and academia have been able, in earnest, to consider what type of forensic-style information may be obtained after a nucle...

  12. A Comparison of the Effects of Suppression and Acceptance on Affect and Attribution of Responsibility%思维压抑和接受对焦虑内疚情绪及个人责任归因的效果比较

    Institute of Scientific and Technical Information of China (English)

    Marcus A.Rodriguez; 高隽; 钱铭怡; 肖征

    2012-01-01

    Objective: To examine the interactive effect of thought action fusion and thought suppression in the formation of obsessions. Methods: To investigate, among a convenience sample of 115 college students, whether experimentally induced TAF intrusions would lead to an escalation of negative affect and beliefs of peisonal responsibility, and to examine whether the effects of thought suppression would vary as a function of the personal significance of the target thought. Results: The sentence paradigm(Rachman et al.. 1996) elicited a significant increase in anxiety and guilt relative to baseline levels; however, contrary to expectations, participants' negative affect decreased following a 5 minute suppression task. Results revealed that suppression of personally significant target thoughts led to an increase in attributions of responsibility, thus revealing a paradoxical effect of thought suppression. Conclusion: The present research provides support for the cross-cultural validity of the cognitive model of obsessions among a Chinese college student sample.%目的:考察想法行为混淆(Thought Action Fusion.TAF)和思维压抑在强迫观念形成中的交互作用.方法:采用方便取样在115名大学生中考察实验诱发的TAF闯入是否会导致压抑后的负性情绪和个人责任信念的增高,以及思维压抑的作用是否会随靶想法对个人重要意义的变化而有所改变.结果:①句子填空范式引发了显著高于基线水平的焦虑和内疚情绪:但和预期的结果不同的是,在完成5分钟的思维压抑任务后,被试的负性情绪有所下降.②思维压抑被发现是一种无法达到预期目标的应对认知策略,会增加对个人有重要意义的闯入性想法的负性责任信念.结论:本研究支持了强迫观念的认知模型在中国大学生人群中的跨文化的有效性.

  13. Factorial Validity of the Mathematics Attribution Scale.

    Science.gov (United States)

    Choroszy, Melisa; And Others

    1984-01-01

    The Mathematics Attribution Scale (MAS) (Algebra) was designed to assess attributions of success and failure in algebra to ability, effort, task, and environment. This study examined the MAS (Algebra) for a separate dimension of attributes for success and a dimension of attributes for failure. The two hypothesized dimensions did not emerge.…

  14. Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

    DEFF Research Database (Denmark)

    Liu, Jing; Grønbeck, Marlene Schou; Di Monaco, Rossella;

    2016-01-01

    Rapid sensory methods are a convenient alternative to conventional descriptive analysis suitable for quickly assessing sensory product differences. As these methods gain in popularity, assessments of their discriminability and reproducibility in food applications are increasingly needed. Moreover......, repeatability and accuracy. The results showed that conducting Napping with a panel training on either the method (training on how to arrange samples on the sheet) or the product (familiarisation with the sensory properties of the wines) improved the outcome compared to the classical Napping protocol. The...... classical Flash Profile protocol and its modified version including a Napping with subsequent attributes generation as the word generation step and limiting the number of attributes for ranking gave a similar sample space. The Napping method could best highlight qualitative sample differences, whereas the...

  15. Seeing other minds: attributed mental states influence perception.

    Science.gov (United States)

    Teufel, Christoph; Fletcher, Paul C; Davis, Greg

    2010-08-01

    A current consensus views social perception as a bottom-up process in which the human brain uses social signals to make inferences about another's mental state. Here we propose that, contrary to this model, even the most basic perceptual processing of a social stimulus and closely associated automatic responses are modulated by mental-state attribution. We suggest that social perception is subserved by an interactive bidirectional relationship between the neural mechanisms supporting basic sensory processing of social information and the theory-of-mind system. Consequently, processing of a social stimulus cannot be divorced from its representation in terms of mental states. This hypothesis has far-reaching implications for our understanding of both the healthy social brain and characteristic social failures in psychopathology. PMID:20576464

  16. Autism and Sensory Processing Disorders: Shared White Matter Disruption in Sensory Pathways but Divergent Connectivity in Social-Emotional Pathways

    OpenAIRE

    Chang, Yi-Shin; Owen, Julia P.; Desai, Shivani S.; Hill, Susanna S.; Arnett, Anne B.; Harris, Julia; Marco, Elysa J.; Mukherjee, Pratik

    2014-01-01

    Over 90% of children with Autism Spectrum Disorders (ASD) demonstrate atypical sensory behaviors. In fact, hyper- or hyporeactivity to sensory input or unusual interest in sensory aspects of the environment is now included in the DSM-5 diagnostic criteria. However, there are children with sensory processing differences who do not meet an ASD diagnosis but do show atypical sensory behaviors to the same or greater degree as ASD children. We previously demonstrated that children with Sensory Pro...

  17. Ostrich meat buying intention and sensory studies: a proposing orientation for producers in Puebla, Mexico

    Directory of Open Access Journals (Sweden)

    Alicia Yáñez-Moneda

    2010-12-01

    Full Text Available Regional markets positioning of new products are a hard work. In this work, consumer’s buying intention and sensory attributes of ostrich meat were performed. Polled persons (n= 218 indicate that most desirable sensory attributes (odor, texture, general appearance had a score of 4 in a 5 points scale. Although 74% had no idea of the ostrich meat flavor, after tasting samples the 76.8% commented that they will be disposed to buy ostrich meat. For the proposed price range, 38.1% indicated $60.00 to $80.00/kg, but 32.1% indicated that they will pay between $40.00 to $60.00/kg. Suggested prices were low for the production cost (around $150.00. Promotion strategy needs to be focused to added values meats market in order to reach a competitive price.

  18. Physicochemical, nutritional and sensory quality of stirred 'dwarf' golden apple (Spondias cytherea Sonn) yoghurts.

    Science.gov (United States)

    Ann Bartoo, Shelly; Badrie, Neela

    2005-09-01

    The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein. PMID:16361184

  19. Making decisions with unknown sensory reliability

    Directory of Open Access Journals (Sweden)

    SophieDeneve

    2012-06-01

    Full Text Available To make fast and accurate behavioural choices, we need to integrate the noisy sensory input, take into account prior knowledge, and adjust our decision criteria. It was shown previously that in a two alternative forced choice tasks, optimal decision making can be formalized in the framework of a sequential probability ratio test and is then equivalent to a diffusion model. However, this analogy hides a “chicken and egg” problem: To know how quickly we should integrate the sensory input and to set the optimal decision threshold, the reliability of the sensory observations has to be known in advance. Most of the time, we cannot know this reliability without first observing the decision outcome. We consider here a Bayesian decision model simultaneously inferring the probability of two different choice alternatives and estimating at the same time the reliability of the sensory information on which this choice is based. We show that this can be done within a single trial, based on the noisy responses of sensory spiking neurons. The resulting model is a non-linear diffusion to bound where the weight of the sensory inputs and the decision threshold are both dynamically changing over time. In difficult decision trials, sensory inputs early in the trial have a stronger impact on the decision, and the threshold collapse such that choices are made faster but with low accuracy. The reverse is true in easy trial: the sensory weight and the threshold increase over time, leading to slower decisions but at much higher accuracy. In contrast to standard diffusion model, adaptive sensory weights construct an accurate representation for the probability of each choice. This information can thus be appropriately combined with other unreliable cues, such as priors. We show that this model can account for recent findings in a motion discrimination task, and can be implemented in a neural architecture by fast Hebbian learning.

  20. Flexibility and Stability in Sensory Processing Revealed Using Visual-to-Auditory Sensory Substitution.

    Science.gov (United States)

    Hertz, Uri; Amedi, Amir

    2015-08-01

    The classical view of sensory processing involves independent processing in sensory cortices and multisensory integration in associative areas. This hierarchical structure has been challenged by evidence of multisensory responses in sensory areas, and dynamic weighting of sensory inputs in associative areas, thus far reported independently. Here, we used a visual-to-auditory sensory substitution algorithm (SSA) to manipulate the information conveyed by sensory inputs while keeping the stimuli intact. During scan sessions before and after SSA learning, subjects were presented with visual images and auditory soundscapes. The findings reveal 2 dynamic processes. First, crossmodal attenuation of sensory cortices changed direction after SSA learning from visual attenuations of the auditory cortex to auditory attenuations of the visual cortex. Secondly, associative areas changed their sensory response profile from strongest response for visual to that for auditory. The interaction between these phenomena may play an important role in multisensory processing. Consistent features were also found in the sensory dominance in sensory areas and audiovisual convergence in associative area Middle Temporal Gyrus. These 2 factors allow for both stability and a fast, dynamic tuning of the system when required. PMID:24518756

  1. The sensory quality of irradiated whole fresh chicken carcasses

    International Nuclear Information System (INIS)

    The colour, odour, flavour and texture of fresh chicken carcasses irradiated at doses up to 10 kGy was assessed using a trained sensory panel. In addition, colour was measured spectrophotometrically while texture was examined using the Instron. In a second experiment, the influence of storage following irradiation at doses up to 5 kGy on the sensory quality was established. Irradiation induced a slight pinkness in the chicken flesh which was detected by both the panelists and the spectrophotometer (a* -redness). During storage the pinkness decreased. The odour of raw chicken carcasses was not significantly affected by irradiation until a dose of 10kGy had been applied. The major changes in the flavour of irradiated chicken occurred during storage when an 'unpleasant' flavour with an 'after taste' developed. These flavour changes were more apparent in the breast than the leg meat but, it was only when doses greater than 5kGy were applied that significant differences were detected between irradiated and unirradiated samples. Texture changes were detected by the sensory panel but not by the Instron apparatus. Although the trained panelists were able to detect significant differences between irradiated and unirradiated chicken, the numerical differences between treatments were often quite small. It is possible that an untrained consumer group would be unable to detect these differences. (author). 2 refs, 1 fig., 14 tabs

  2. Calcium-Activated Proteases Are Critical for Refilling Depleted Vesicle Stores in Cultured Sensory-Motor Synapses of "Aplysia"

    Science.gov (United States)

    Khoutorsky, Arkady; Spira, Micha E.

    2005-01-01

    "Aplysia" motoneurons cocultured with a presynaptic sensory neuron exhibit homosynaptic depression when stimulated at low frequencies. A single bath application of serotonin (5HT) leads within seconds to facilitation of the depressed synapse. The facilitation is attributed to mobilization of neurotransmitter-containing vesicles from a feeding…

  3. Recent developments in the sensorial assessment of cosmetic products: a review.

    Science.gov (United States)

    Pensé-Lhéritier, A-M

    2015-10-01

    Cosmetic development is not exclusively guided by notions of rational effectiveness but also by notions of sensoriality. Thus, the sensorial properties of a cosmetic product are studied using internationally recognized discriminating or descriptive methods. Descriptive sensory profiling is an essential tool in this process as it allows an experienced panel to assess the qualitative and quantitative characteristics of a product. The results obtained with this method enable to get a more accurate image of the product. However, given the new demands of the industrial world and the new innovation paths (shorter development times, complex products or willingness to include the consumers in the process) a need to access new methods has arisen. These 'alternative' methods that offer product positioning, ratings and attribute citation frequency, can be implemented with either a panel of experts or with consumers. The flash profile, the pivot® profile or the check all that apply (CATA) are just a few of the methods that the cosmetic professionals have started to test. This article reviews the methods used in the sensory assessment of cosmetic products. The analysis carried out shows that the complementarity application of sensory assessment is essential in the upstream innovation phase of a product. PMID:25824827

  4. Physicochemical and sensory characteristics of yoghurts made from goat and cow milk.

    Science.gov (United States)

    Costa, Roberto Germano; Beltrão Filho, Edvaldo Mesquita; de Sousa, Solange; da Cruz, George Rodrigo Beltrão; Queiroga, Rita de Cássia Ramos do Egypto; da Cruz, Eliel Nunes

    2016-05-01

    Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine-point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation (P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science. PMID:26867520

  5. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions.

    Science.gov (United States)

    Saklar, Sena; Ertas, Erdal; Ozdemir, Ibrahim S; Karadeniz, Bulent

    2015-10-01

    The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95 °C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85 °C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85 °C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95 °C due to the bitter taste and dark colour. PMID:26396411

  6. Humidity sensation, cockroaches, worms, and humans: are common sensory mechanisms for hygrosensation shared across species?

    Science.gov (United States)

    Filingeri, Davide

    2015-08-01

    Although the ability to detect humidity (i.e., hygrosensation) represents an important sensory attribute in many animal species (including humans), the neurophysiological and molecular bases of such sensory ability remain largely unknown in many animals. Recently, Russell and colleagues (Russell J, Vidal-Gadea AG, Makay A, Lanam C, Pierce-Shimomura JT. Proc Natl Acad Sci USA 111: 8269-8274, 2014) provided for the first time neuromolecular evidence for the sensory integration of thermal and mechanical sensory cues which underpin the hygrosensation strategy of an animal (i.e., the free-living roundworm Caenorhabditis elegans) that lacks specific sensory organs for humidity detection (i.e., hygroreceptors). Due to the remarkable similarities in the hygrosensation transduction mechanisms used by hygroreceptor-provided (e.g., insects) and hygroreceptor-lacking species (e.g., roundworms and humans), the findings of Russell et al. highlight potentially universal mechanisms for humidity detection that could be shared across a wide range of species, including humans. PMID:25318766

  7. Understanding the sensory irregularities of esophageal disease.

    Science.gov (United States)

    Farmer, Adam D; Brock, Christina; Frøkjaer, Jens Brøndum; Gregersen, Hans; Khan, Sheeba; Lelic, Dina; Lottrup, Christian; Drewes, Asbjørn Mohr

    2016-08-01

    Symptoms relating to esophageal sensory abnormalities can be encountered in the clinical environment. Such sensory abnormalities may be present in demonstrable disease, such as erosive esophagitis, and in the ostensibly normal esophagus, such as non-erosive reflux disease or functional chest pain. In this review, the authors discuss esophageal sensation and the esophageal pain system. In addition, the authors provide a primer concerning the techniques that are available for investigating the autonomic nervous system, neuroimaging and neurophysiology of esophageal sensory function. Such technological advances, whilst not readily available in the clinic may facilitate the stratification and individualization of therapy in disorders of esophageal sensation in the future. PMID:26890720

  8. Sensory Marketing:Designing Pleasurable Products

    Institute of Scientific and Technical Information of China (English)

    Lageat Thierry

    2004-01-01

    Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.

  9. Sensory stability of whole mango juice: influence of temperature and storage time Estabilidade sensorial de suco integral de manga: influência da temperatura e do tempo de armazenamento

    Directory of Open Access Journals (Sweden)

    Anderson do Nascimento Oliveira

    2012-12-01

    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.Este trabalho objetivou estudar a cinética de degradação dos atributos sensoriais do suco integral de manga Ubá comercial e avaliar sua aceitabilidade sensorial durante o armazenamento. Amostras do produto foram armazenadas em estufas tipo B.O.D a 25, 35 e 45 ºC, providas de iluminação (650 lux 24 horas por dia, durante 120 dias. Foram realizadas análises sensoriais com provadores treinados (Análise Descritiva Quantitativa - ADQ e com consumidores. Também foram avaliadas as correlações entre as características sensoriais e físico-químicas (cor instrumental e teor de vitamina C. Os atributos sabor, aroma e cor variaram com a temperatura e o tempo de armazenamento, sendo que o aroma e o sabor foram os mais afetados pela temperatura, com valores de Q10 e Ea iguais a 4,16 e 25,31 kcal.mol-1; e 3,61 e 22,80 kcal.mol-1, respectivamente. As alterações sensoriais observadas pela

  10. Chemical composition, color and sensory quality of tomato dried at different temperaturesComposição química, cor e qualidade sensorial do tomate seco a diferentes temperaturas

    Directory of Open Access Journals (Sweden)

    Gilberto Costa Braga

    2012-08-01

    Full Text Available This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color of dried tomato was determined separately on the sides of pulp and peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were considered. Acceptance index and purchase intent were also evaluated. According to the results, increasing concentrations of phenolic compounds and lycopene were observed with increased drying temperature to 75 °C. Significant decrease in ascorbic acid content was observed during drying, which ranged from 38.82 ± 2.47 mg 100 g-1 after drying at 55 °C, dropping to 21.68 ± 1.30 mg 100 g-1 at 85 °C. Significant decrease in values of a* and L* were observed on both sides of the dried tomato slices (pulp and peel, showing that the increase in temperature causes loss of red color and browning of dried tomato. According to sensory analysis, among the temperatures tested in drying tomatoes the one that showed best results was 75 °C. This study showed that drying-conventional tomato with air heated to 75 °C is the most recommended among the temperatures tested. Neste trabalho foi avaliado o efeito da temperatura de secagem nos conteúdos de compostos fenólicos totais, licopeno e ácido ascórbico, na cor e qualidade sensorial do tomate seco. Tomates cultivar Dominador foram secos a 55, 65, 75 e 85 ºC. A cor instrumental do tomate seco foi determinada separadamente nos lados da polpa e da casca. Na análise sensorial afetiva, foram analisados os atributos aparência, cor, aroma, sabor e textura. O índice de aceitabilidade e a intenção de compra também foram considerados. De acordo com os resultados, concentrações crescentes de compostos fenólicos totais e licopeno foram verificadas com o aumento da temperatura de secagem do tomate

  11. The Influence of Cultivation and Cultivar on Sensory Profiles of Fresh Strawberries and their Purées

    Directory of Open Access Journals (Sweden)

    Danijela Bursać

    2007-12-01

    Full Text Available Sensory quality is important in assessing cultivars for fresh consumption as well as for the processing industry. Important quality attributes for fresh consumption were found to be colour, taste, flavour and texture attributes. Strawberries (Fragaria x ananassa Duch. have unique, highly desirable taste and flavour and are one of the most important cultivated berry fruits in Croatia. Today, consumers are increasingly better informed about diet and health, and as a result, desire more “healthy“ food, which offer high quality, safety and optimum nutrient balance. The increasing demand for organic food has focused interest based on claims that an organic product tastes “different“, is “preferred“ and is “more healthy“. It has implicit expectation that the improvement is due to the way the food is grown. The topic of organic food and organic agriculture attracts considerable public, commercial and research interest. The purpose of the present investigation was to profile the sensory characteristics of fresh fruit and its purées in two strawberry cultivars, ‘Maya’ and ‘Queen Elisa’, conventionally and organically grown in Croatia. Quantitative descriptive analysis (QDA was used to describe the sensory properties of fresh fruit as well as its purées. All obtained results were statistically evaluated. Conducted sensory evaluation indicated that there were slightly expressedsome differences in sensory attributes observed by panelists between two different cultivars and two type of cultivation but they did not show significant differences in any sensory attribute when dealing with two different strawberry cultivars or two types of cultivation.

  12. Branding in the air : A study about the impact of sensory marketing

    OpenAIRE

    Suhonen, Terhi; Tengvall, Jenny

    2009-01-01

    Background: Previously, marketing has focused on audiovisual stimulus but as a result from the information overload of the modern society, companies find it harder to differentiate from the competitors through the traditional marketing channels. Consumers of today tend to take functional attributes for granted and seek for an emotional involvement in the purchasing process. Sensory marketing aims at strengthening the relationship between a brand and its consumers on a deeper level through the...

  13. Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

    OpenAIRE

    Meinlschmidt, Pia; Sussmann, Daniela; Schweiggert‐Weisz, Ute; Eisner, Peter

    2015-01-01

    Abstract Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme‐assisted reduction in major soybean allergens in soy protein isolate using different food‐grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS‐PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteol...

  14. Associative fear learning enhances sparse network coding in primary sensory cortex

    OpenAIRE

    Gdalyahu, Amos; Tring, Elaine; Polack, Pierre-Olivier; Gruver, Robin; Golshani, Peyman; Fanselow, Michael S.; Silva, Alcino J.; Trachtenberg, Joshua T.

    2012-01-01

    Several models of associative learning predict that stimulus processing changes during association formation. How associative learning reconfigures neural circuits in primary sensory cortex to "learn" associative attributes of a stimulus remains unknown. Using 2-photon in-vivo calcium imaging to measure responses of networks of neurons in primary somatosensory cortex, we discovered that associative fear learning, in which whisker stimulation is paired with foot shock, enhances sparse populati...

  15. Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

    OpenAIRE

    Schwieterman, Michael L.; Colquhoun, Thomas A.; Jaworski, Elizabeth A.; Linda M Bartoshuk; Gilbert, Jessica L.; Tieman, Denise M.; Odabasi, Asli Z.; HOWARD R. MOSKOWITZ; Folta, Kevin M; Klee, Harry J.; Charles A Sims; Whitaker, Vance M.; Clark, David G

    2014-01-01

    Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture l...

  16. Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

    OpenAIRE

    Ruusunen, Marita; VainionpÀÀ, Jukka; Puolanne, Eero; Lyly, Marika; LÀhteenmÀki, Liisa; Niemistö, Markku; Ahvenainen, Raija

    2003-01-01

    http://www.elsevier.com/locate/meatsci The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of ...

  17. Woolliness assessment in peaches (Cv. Springcrest) by sensory and instrumental means.

    OpenAIRE

    Ortiz Sanchez, Mª Coral; Barreiro Elorza, Pilar; Ruiz-Altisent, Margarita; Gomez, M.C.; L. Izquierdo; Costell, E.; Riquelme Ballestero, F.

    1999-01-01

    Mealiness is a negative attribute of sensory texture, characterised by the lack of juiciness without variation of total water content in the tissues. In peaches, mealiness is also known as "woolliness" and "leatheriness". This internal disorder is characterised by the lack of juiciness and flavour. In peaches, it is associated with interna browning near the stone and the incapacity of ripening although there is externa ripe appearance. Woolliness is associated with inadequate cold storage and...

  18. Source attribution of tropospheric ozone

    Science.gov (United States)

    Butler, T. M.

    2015-12-01

    Tropospheric ozone is a harmful pollutant with adverse effects on human health and ecosystems. As well as these effects, tropospheric ozone is also a powerful greenhouse gas, with an anthropogenic radiative forcing one quarter of that of CO2. Along with methane and atmospheric aerosol, tropospheric ozone belongs to the so-called Short Lived Climate forcing Pollutants, or SLCP. Recent work has shown that efforts to reduce concentrations of SLCP in the atmosphere have the potential to slow the rate of near-term climate change, while simultaneously improving public health and reducing crop losses. Unlike many other SLCP, tropospehric ozone is not directly emitted, but is instead influenced by two distinct sources: transport of air from the ozone-rich stratosphere; and photochemical production in the troposphere from the emitted precursors NOx (oxides of nitrogen), CO (Carbon Monoxide), and VOC (volatile organic compounds, including methane). Better understanding of the relationship between ozone production and the emissions of its precursors is essential for the development of targeted emission reduction strategies. Several modeling methods have been employed to relate the production of tropospheric ozone to emissions of its precursors; emissions perturbation, tagging, and adjoint sensitivity methods all deliver complementary information about modelled ozone production. Most studies using tagging methods have focused on attribution of tropospheric ozone production to emissions of NOx, even though perturbation methods have suggested that tropospheric ozone is also sensitive to VOC, particularly methane. In this study we describe the implementation into a global chemistry-climate model of a scheme for tagging emissions of NOx and VOC with an arbitrary number of labels, which are followed through the chemical reactions of tropospheric ozone production in order to perform attribution of tropospehric ozone to its emitted precursors. Attribution is performed to both

  19. Efficacy of Attribution Retraining on Mental Health of Epileptic Children

    OpenAIRE

    Pourmohamadreza Tajrishi, Masoume; Abbasi, Saeid; Najafi Fard, Tahereh; Yousefi, Saheb; Mohammadi Malek Abadi, Athar; DELAVAR KASMAEI, Hosein

    2015-01-01

    Background: Epilepsy affects children’s quality of life and leads to social and mental problems. Promoting the mental health of children, especially epileptic ones, and preventing problems affecting them constitute major concerns for every country. Mental health promotion requires intervention programs. Objectives: We sought to assess the efficacy of attribution retraining on the mental health of epileptic children. Patients and Methods: The present study is a semi-experimental investigation ...

  20. Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

    Science.gov (United States)

    Cadena, R S; Cruz, A G; Faria, J A F; Bolini, H M A

    2012-09-01

    The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material. PMID:22916888

  1. Dualism and Sensory Awareness in Architecture and Design

    DEFF Research Database (Denmark)

    Fisker, Anna Marie; Danielsen, Mads Harder

    2012-01-01

    By using the term less we focus on architectural heritage; can a heritage from a modernist architect show that less does not exclude more? In the search for a hierarchy of relevant sustainable investment in architecture our paper focuses on the architect Arne Jacobsen. We focus on the dualism of...... architectural works ability to communicate, seek answers to which languages are spoken – can languages reach beyond the age of the works and spread to a present value? We try to relate the languages of senses and affect to the works of Jacobsen, the sensory awareness to architectural design....

  2. Sensory evaluation of irradiated powered paprika (Capsicum Annum)

    International Nuclear Information System (INIS)

    Spices are usually contaminated with microorganisms from soil. Its industrial use may lead to fermentation and/or putrefaction problems affecting the quality of elaborated product. Different dosis of gamma radiation upon the initial microflora were studied, specially on the genus Rhizopus, main contaminant of powered paprika. A 5 kGy dosis was chosen and its effect on the sensory quality and pungency, through the Scoville index, was studied. Our results showed no changes either on the organoleptic characters of powered paprika, nor on the pungency. An increase in the pungent taste was observed on 65% of the studied products. (author)

  3. Specialized Cilia in Mammalian Sensory Systems

    Directory of Open Access Journals (Sweden)

    Nathalie Falk

    2015-09-01

    Full Text Available Cilia and flagella are highly conserved and important microtubule-based organelles that project from the surface of eukaryotic cells and act as antennae to sense extracellular signals. Moreover, cilia have emerged as key players in numerous physiological, developmental, and sensory processes such as hearing, olfaction, and photoreception. Genetic defects in ciliary proteins responsible for cilia formation, maintenance, or function underlie a wide array of human diseases like deafness, anosmia, and retinal degeneration in sensory systems. Impairment of more than one sensory organ results in numerous syndromic ciliary disorders like the autosomal recessive genetic diseases Bardet-Biedl and Usher syndrome. Here we describe the structure and distinct functional roles of cilia in sensory organs like the inner ear, the olfactory epithelium, and the retina of the mouse. The spectrum of ciliary function in fundamental cellular processes highlights the importance of elucidating ciliopathy-related proteins in order to find novel potential therapies.

  4. Heterogeneous sensory processing in persistent postherniotomy pain

    DEFF Research Database (Denmark)

    Aasvang, Eske Kvanner; Brandsborg, Birgitte; Jensen, Troels Staehelin;

    2010-01-01

    Previous studies on sensory function in persistent postherniotomy pain (PPP) have only identified pressure pain threshold to be significantly different from pain-free patients despite several patients reporting cutaneous pain and wind-up phenomena. However the limited number of patients studied...... hinders evaluation of potential subgroups for further investigation and/or treatment allocation. Thus we used a standardized QST protocol to evaluate sensory functions in PPP and pain-free control patients, to allow individual sensory characterization of pain patients from calculated Z-values. Seventy PPP...... patients with pain related impairment of everyday activities were compared with normative data from 40 pain-free postherniotomy patients operated>1 year previously. Z-values showed a large variation in sensory disturbances ranging from pronounced detection hypoesthesia (Z=6, cold) to pain hyperalgesia (Z...

  5. Positive Effect of Noises on Sensory Systems

    Institute of Scientific and Technical Information of China (English)

    Jun Liu; Guang Li

    2004-01-01

    Stochastic resonance phenomenon in the biological sensory systems has been studied through the signal detection theories and the psychophysical experiments. In this paper, sensory systems are considered as a threshold detector including the receiver part and the classifier part. Compared with conventional models regarding the receiver part of sensory system as a linear or single non-linear system, a summing network was constructed by MacCulloch-Pitts neurons to simulate the receiver part. The simulation results show that the relevant index of the detectability of signal exhibit the stochastic resonance behaviours. The psychophysical experiments were carried out through the 2IFC (two interval two alternative forced choice) method. The experimental results qualitatively verify the conclusion in accordance with the theoretical model.These works give a proof that stochastic resonance is not only epiphenonmenon in sensory systems.

  6. The sensory dimension of tourist experiences: capturing meaningful sensory-based themes in Southwest Portugal

    OpenAIRE

    Agapito, Dora; Valle, Patrícia Oom do; Mendes, Júlio

    2014-01-01

    Sensory aspects of destinations have recently been in focus as an important dimension in the process of facilitating positive tourist experiences. The countryside embraces local resources rich in multi-sensory stimuli that could be utilized in the planning and marketing of appealing tourist experiences addressed to segments of tourists, while fitting sustainable local development. This study follows a holistic approach to the five external human senses, aiming to capture meaningful sensory-in...

  7. Sensory stimulation activates both motor and sensory components of the swallowing system

    OpenAIRE

    Lowell, Soren Y.; Poletto, Christopher J.; Knorr-Chung, Bethany R.; Reynolds, Richard C.; Simonyan, Kristina; Ludlow, Christy L.

    2008-01-01

    Volitional swallowing in humans involves the coordination of both brainstem and cerebral swallowing control regions. Peripheral sensory inputs are necessary for safe and efficient swallowing, and their importance to the patterned components of swallowing has been demonstrated. However, the role of sensory inputs to the cerebral system during volitional swallowing is less clear. We used four conditions applied during functional magnetic resonance imaging to differentiate between sensory, motor...

  8. Sensory Attenuation Assessed by Sensory Evoked Potentials in Functional Movement Disorders

    OpenAIRE

    Macerollo, A.; Chen, J. C.; Pareés, I.; Kassavetis, P; Kilner, J. M.; Edwards, M.J.

    2015-01-01

    Background Functional (psychogenic) movement disorders (FMD) have features associated with voluntary movement (e.g. distractibility) but patients report movements to be out of their control. One explanation for this phenomenon is that sense of agency for movement is impaired. The phenomenon of reduction in the intensity of sensory experience when movement is self-generated and a reduction in sensory evoked potentials (SEPs) amplitude at the onset of self-paced movement (sensory attenuation) h...

  9. Haptic wearables as sensory replacement, sensory augmentation and trainer – a review

    OpenAIRE

    Shull, Peter B; Damian, Dana D.

    2015-01-01

    Sensory impairments decrease quality of life and can slow or hinder rehabilitation. Small, computationally powerful electronics have enabled the recent development of wearable systems aimed to improve function for individuals with sensory impairments. The purpose of this review is to synthesize current haptic wearable research for clinical applications involving sensory impairments. We define haptic wearables as untethered, ungrounded body worn devices that interact with skin directly or thro...

  10. Research on Radar Emitter Attribute Recognition Method

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    In order to solve emitter recognition problems in a practical reconnaissance environment, attribute mathematics is introduced. The basic concepts and theory of attribute set and attribute measure are described in detail. A new attribute recognition method based on attribute measure is presented in this paper. Application example is given, which demonstrates this new method is accurate and effective. Moreover, computer simulation for recognizing the emitter purpose is selected, and compared with classical statistical pattern recognition through simulation. The excellent experimental results demonstrate that this is a brand-new attribute recognition method as compared to existing statistical pattern recognition techniques.

  11. Sensory marketing strategies. Case study: Oltenia

    OpenAIRE

    Aurelia-Felicia STĂNCIOIU; Mihail-Cristian DIŢOIU; Nicolae TEODORESCU; Lucian-Florin ONIŞOR; Ion PÂRGARU

    2014-01-01

    From the perspective of the tourist, sensory marketing strategies may result in an experience improvement which leads, in time, to acquiring a positive destination image, and, from the perspective of the destination, to furthering its harmonious development. Even though it appears that sensory marketing strategies can be considered as alternatives for marketing strategies, they actually are complementary, and their objective (increasing product quality by “turning to the beginning”, where per...

  12. Sensory processing disorders among substance dependents

    OpenAIRE

    Batya Engel-Yeger

    2014-01-01

    Purpose: (1) To compare sensory processing patterns as expressed in daily life between substance dependents and typical controls; (2) profile the prevalence of sensory processing disorders (SPD) among substance dependents; and (3) examine gender effect on SPD within and between groups. Methods: Two hundred ninety people aged 19-64 participated in this study. The study group included 145 individuals who lived in the community or took part in an outpatient program because of addiction to dru...

  13. Dopamine gates sensory representations in cortex

    OpenAIRE

    Eshel, Neir; Tian, Ju

    2014-01-01

    The prefrontal cortex (PFC) maintains information about relevant sensory stimuli, in a process thought to rely on dopamine release. In a recent paper, Jacob et al. (J Neurosci 33: 13724–13734, 2013) demonstrated one way in which dopamine might facilitate this process. The authors recorded from PFC neurons in monkeys during local application of dopamine. They found that dopamine increases the gain of sensory-evoked responses in putative pyramidal neurons in PFC, potentially by inhibiting local...

  14. Characterization of cutaneous and articular sensory neurons

    OpenAIRE

    da Silva Serra, I.; Husson, Z.; Bartlett, J.D.; Smith, E.S.J.

    2016-01-01

    Background A wide range of stimuli can activate sensory neurons and neurons innervating specific tissues often have distinct properties. Here, we used retrograde tracing to identify sensory neurons innervating the hind paw skin (cutaneous) and ankle/knee joints (articular), and combined immunohistochemistry and electrophysiology analysis to determine the neurochemical phenotype of cutaneous and articular neurons, as well as their electrical and chemical excitability. Results Immunohistoche...

  15. Visualizing Multi-Way Sensory Data

    OpenAIRE

    2008-01-01

    This thesis is part of a project called PanelCheck which involves creation of a software tool. A statistical method called Manhattan plot has been implemented in this software tool, which is applied for visualization of performance of assessors from sensory panels. There is background on the methodology of the Manhattan plot and an example on usage is presented using sensory data of a cheese experiment. There is information about the software packages used for creation of the application and ...

  16. A Computational Theory for Sensory Adaptation

    OpenAIRE

    Lee, Alan Lap Fai

    2013-01-01

    Our sensory system consists of multiple processing stages, and its response characteristics change based on recent stimulus history. Although much is known about both the hierarchical nature and the adaptability of the sensory system, it remains unclear how this multilevel neural system adapts to changes in the environment and leads to various perceptual consequences. In my dissertation, I focus on adaptation of the visual motion system. I aim to address the following questions: (I) Can the a...

  17. Making Decisions with Unknown Sensory Reliability

    OpenAIRE

    SophieDeneve

    2012-01-01

    To make fast and accurate behavioural choices, we need to integrate the noisy sensory input, take into account prior knowledge, and adjust our decision criteria. It was shown previously that in a two alternative forced choice tasks, optimal decision making can be formalized in the framework of a sequential probability ratio test and is then equivalent to a diffusion model. However, this analogy hides a “chicken and egg” problem: To know how quickly we should integrate the sensory input and to...

  18. Sensory Feedback Control of Mammalian Vocalizations

    OpenAIRE

    Smotherman, Michael S.

    2007-01-01

    Somatosensory and auditory feedback mechanisms are dynamic components of the vocal motor pattern generator in mammals. This review explores how sensory cues arising from central auditory and somatosensory pathways actively guide the production of both simple sounds and complex phrases in mammals. While human speech is a uniquely sophisticated example of mammalian vocal behavior, other mammals can serve as examples of how sensory feedback guides complex vocal patterns. Echolocating bats in par...

  19. Exploring Sensory Neuroscience Through Experience and Experiment

    OpenAIRE

    Wyttenbach, Robert A.

    2012-01-01

    Many phenomena that we take for granted are illusions — color and motion on a TV or computer monitor, for example, or the impression of space in a stereo music recording. Even the stable image that we perceive when looking directly at the real world is illusory. One of the important lessons from sensory neuroscience is that our perception of the world is constructed rather than received. Sensory illusions effectively capture student interest, but how do you then move on to substantive discuss...

  20. P50 sensory gating in infants.

    Science.gov (United States)

    Ross, Anne Spencer; Hunter, Sharon Kay; Groth, Mark A; Ross, Randal Glenn

    2013-01-01

    Attentional deficits are common in a variety of neuropsychiatric disorders including attention deficit-hyperactivity disorder, autism, bipolar mood disorder, and schizophrenia. There has been increasing interest in the neurodevelopmental components of these attentional deficits; neurodevelopmental meaning that while the deficits become clinically prominent in childhood or adulthood, the deficits are the results of problems in brain development that begin in infancy or even prenatally. Despite this interest, there are few methods for assessing attention very early in infancy. This report focuses on one method, infant auditory P50 sensory gating. Attention has several components. One of the earliest components of attention, termed sensory gating, allows the brain to tune out repetitive, noninformative sensory information. Auditory P50 sensory gating refers to one task designed to measure sensory gating using changes in EEG. When identical auditory stimuli are presented 500 ms apart, the evoked response (change in the EEG associated with the processing of the click) to the second stimulus is generally reduced relative to the response to the first stimulus (i.e. the response is "gated"). When response to the second stimulus is not reduced, this is considered a poor sensory gating, is reflective of impaired cerebral inhibition, and is correlated with attentional deficits. Because the auditory P50 sensory gating task is passive, it is of potential utility in the study of young infants and may provide a window into the developmental time course of attentional deficits in a variety of neuropsychiatric disorders. The goal of this presentation is to describe the methodology for assessing infant auditory P50 sensory gating, a methodology adapted from those used in studies of adult populations. PMID:24430259

  1. The Etiological Spectrum of Acute Sensory Myelitis

    OpenAIRE

    Hyun, Jae-Won; Kim, Jee Young; Choi, Kyung Gyu; Kim, Ho Jin; Park, Kee Duk

    2015-01-01

    Background and Purpose Acute myelitis patients exhibiting only sensory deficits upon initial presentation are not commonly encountered in clinical practice, but they definitely exist. Since acute sensory myelitis has not been investigated previously, this study evaluated the etiological spectrum of the condition with the aim of describing the clinical characteristics thereof. Methods Patients with acute myelitis who presented at the Ewha Womans University Medical Center (during 1999-2012) and...

  2. Consumption of caloric and non-caloric versions of a soft drink differentially affects brain activation during tasting

    NARCIS (Netherlands)

    Smeets, P.A.M.; Weijzen, P.L.G.; Graaf, de C.; Viergever, M.A.

    2011-01-01

    Sensory-specific satiety, which is defined as a relative decrease in pleasantness, is increased by greater oro-sensory stimulation. Both sensory-specific satiety and pleasantness affect taste activation in the orbitofrontal cortex. In contrast, metabolic satiety, which results from energy intake, is

  3. Sensory meat quality, ultimate pH values, blood metabolites and carcass parametersin reindeer (Rangifer tarandus tarandus L. fed various diets

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2000-03-01

    Full Text Available This investigation was made to study and compare the effects of different diets on sensory meat quality and ultimate pH values in reindeer muscles and to relate stress-induced blood metabolites and carcass parameters to the meat quality traits measured. Altogether 23 female reindeer calves were included in the study. During an adaptation period, all reindeer were allowed free access to a mimicked natural diet containing 80% lichens (lichen diet. On January 28, 8 reindeer (group Cjan were slaughtered. Five reindeer (group C.Mar were allowed continuous free access to the lichen diet throughout the experiment. During 8 days, the other reindeer (groups PL and PS were given the lichen diet, half of the amount offered to the control group, and were then starved for one day. Thereafter, these reindeer were fed 80% commercial reindeer feed (pellets and either 20% lichens (group PL, or 20% silage (group PS for 5 weeks. After this, all animals were slaughtered. The average carcass weight and dressing percentage in the group fed commercial reindeer feed and lichens (PL were higher than in group CMar- Fat registrations were generally higher in groups PL and PS than in the groups Cj2n and CMar- Ultimate pH values in M. triceps brachii and M. longissimus were significantly lower in the group CMST than in PL. The levels of all blood metabolites (urea, ASAT and Cortisol were generally higher in groups PL and PS than in groups Cja„ and CMEF- NO significant differences were found in any of sensory attributes of the meat (monitored according to ISO standards. The present study shows that muscle and fat depots in reindeer can be improved by feeding a diet based on reindeer pellets but suggests that a feeding period of 35 days might be too short to affect the sensory properties of reindeer meat.

  4. Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects.

    Science.gov (United States)

    Schreiner, M; Hulan, H W; Razzazi-Fazeli, E; Böhm, J; Iben, C

    2004-03-01

    Seventy-two 26-wk-old Single Comb White Leghorn laying hens were randomly assigned to 36 cages (2 per cage) in a 3-orthogonal 4 x 4 latin square, with the fourth row suppressed, to assess the effect of feeding refined seal blubber oil (SBO, containing 22.2% omega-3 fatty acids) on the fatty acid composition and position in the egg yolk lipids. The experiment was conducted over a period of 9 wk. Eggs were collected and numbered, and the weights were recorded for each week and cage. Eggs collected at wk 5 and 9 were used for total lipid, lipid class, fatty acid, and positional analyses. Sensory evaluation was carried out on eggs collected at wk 6 and 7. Feeding SBO at 1.25% led to an increase (P 0.1) on the sensory attributes of the egg and on production parameters such as egg weight, number of eggs laid, and feed intake (P > 0.05). When feeding SBO in amounts higher than 1.25% proportionately, a plateau effect of the LCn3PUFA content of the eggs was observed. This appears to be because the PUFA content in the sn-2 position of the phospholipids cannot exceed a certain amount. When this amount is reached, the LCn3PUFA will be increasingly stored in triglycerides. The results presented here clearly indicate how eggs can be produced with optimized composition of LCn3PUFA without affecting (P > 0.1) the sensory properties of the eggs. The procedures elaborated herein provide directly applicable consequences for the food industry. PMID:15049501

  5. Sensory processing disorders among substance dependents

    Directory of Open Access Journals (Sweden)

    Batya Engel-Yeger

    2014-08-01

    Full Text Available Purpose: (1 To compare sensory processing patterns as expressed in daily life between substance dependents and typical controls; (2 profile the prevalence of sensory processing disorders (SPD among substance dependents; and (3 examine gender effect on SPD within and between groups. Methods: Two hundred ninety people aged 19-64 participated in this study. The study group included 145 individuals who lived in the community or took part in an outpatient program because of addiction to drugs/alcohol and had been clean for over three months. The control group included 145 individuals who were not exposed to drugs or alcohol on a regular basis and did not suffer from addictive behavior. All participants filled a demographic questionnaire. Those who met the inclusion criteria completed the Adolescent/Adult Sensory Profile (AASP so that their sensory processing patterns could be assessed. Results: When comparing both groups, the study group showed greater sensory sensitivity and significantly higher prevalence of SPD. Significant group/gender interaction was found in regard to sensation seeking. Discussion: SPD among substance dependents may be expressed in daily life by either hypersensitivity or hyposensitivity. The behavioral outcomes reflected by the AASP support neurophysiological manifestations about SPD of substance dependents. The evaluation process of substance dependents should refer to their sensory processing abilities. In case SPD is diagnosed, Occupational Therapy and specific sensory–based interventions should be considered in order to fit the specific needs of individuals and enhance their performance, meaningful participation, and quality of life.

  6. Cortical Gating of Oropharyngeal Sensory Stimuli

    Directory of Open Access Journals (Sweden)

    KarenWheeler-Hegland

    2011-01-01

    Full Text Available Somatosensory evoked potentials provide a measure of cortical neuronal activation in response to various types of sensory stimuli. In order to prevent flooding of the cortex with redundant information various sensory stimuli are gated cortically such that response to stimulus 2 (S2 is significantly reduced in amplitude compared to stimulus 1 (S1. Upper airway protective mechanisms, such as swallowing and cough, are dependent on sensory input for triggering and modifying their motor output. Thus, it was hypothesized that central neural gating would be absent for paired air puff stimuli applied to the oropharynx. Twenty-three healthy adults (18-35 years served as research participants. Pharyngeal sensory evoked potentials (PSEPs were measured via 32 electrode cap (10-20 system connected to SynAmps2 Neuroscan EEG System. Paired-pulse air puffs were delivered with an inter stimulus interval of 500ms to the oropharynx using a thin polyethylene tube connected to a flexible laryngoscope. Data were analyzed using descriptive statistics and a repeated measures analysis of variance. There were no significant differences found for the amplitudes S1 and S2 for any of the 4 component PSEP peaks. Mean gating ratios were above 0.90 for each peak. Results supports our hypothesis that sensory central neural gating would be absent for component PSEP peaks with paired-pulse stimuli delivered to the oropharynx. This may be related to the need for constant sensory monitoring necessary for adequate airway protection associated with swallowing and coughing.

  7. Avaliação sensorial de sorvetes à base de xilitol Sensory evaluation of ice creams prepared with xylitol

    Directory of Open Access Journals (Sweden)

    Maria Cristina Antun Maia

    2008-03-01

    Full Text Available O presente trabalho objetivou relacionar o poder adoçante de solução de xilitol e sacarose, procurando saber se existe diferença de doçura entre sorvetes de nata, morango e chocolate adicionados destes dois adoçantes, em diferentes concentrações, assim como verificar a qualidade sensorial do produto quanto a aparência, cor, aroma, consistência e sabor. Houve diferenças significativas (p The aim of this study was to compare the sweetening power of xylitol and sucrose solutions, verifying differences in sweetness among cream, strawberry and chocolate flavoured ice creams sweetened with these two sweeteners, and also determining the sensory quality of the products with respect to appearance, colour, aroma, consistency and flavour. There were significant differences (p < 0.05 among all the formulations except between the strawberry formulations made with 100% sucrose and 50% xylitol. With respect to quality, the cream flavoured ice creams presented the greatest differences in quality among the three concentrations of sweeteners, since of the five attributes evaluated, significant differences (p < 0.05 were obtained for four of them (appearance, colour, consistency and flavour. The strawberry ice creams were the most uniform with respect to quality, only presenting significant differences (p < 0.05 for consistency. The chocolate ice creams were intermediate, presenting significant differences (p < 0.05 for consistency and flavour.

  8. Power bases and attribution in three cultures.

    Science.gov (United States)

    Alanazi, Falah M; Rodrigues, Aroldo

    2003-06-01

    The authors used a Saudi context to verify the cross-cultural generality of findings (A. Rodrigues & K. L. Lloyd, 1998) reported for U.S. and Brazilian samples in which compliant behavior caused by reward, informational, and referent influences was perceived as more controllable and more internal than compliant behavior resulting from legitimate, expert, and coercive influences. This differential attribution led, in turn, to different affective and behavioral responses. In the present study, cognitive and affective reactions of Saudi students were measured with regard to compliant behavior (leading to a good outcome or a bad outcome) caused by each of the 6 bases of power described by B. H. Raven (1965). As expected, power bases had significant effects. However, when the outcome of the compliant behavior was bad, compliant behavior caused by a coercive influence led to the perception of more internality and controllability. Also--and not found in previous studies--the perception of less internality and controllability of compliant behavior was caused by an informational influence. Findings are discussed in the light of related research and Saudi cultural characteristics. PMID:12846519

  9. 38 CFR 17.149 - Sensori-neural aids.

    Science.gov (United States)

    2010-07-01

    ... 38 Pensions, Bonuses, and Veterans' Relief 1 2010-07-01 2010-07-01 false Sensori-neural aids. 17... Prosthetic, Sensory, and Rehabilitative Aids § 17.149 Sensori-neural aids. (a) Notwithstanding any other provision of this part, VA will furnish needed sensori-neural aids (i.e., eyeglasses, contact...

  10. Attribution theory in science achievement

    Science.gov (United States)

    Craig, Martin

    Recent research reveals consistent lags in American students' science achievement scores. Not only are the scores lower in the United States compared to other developed nations, but even within the United States, too many students are well below science proficiency scores for their grade levels. The current research addresses this problem by examining potential malleable factors that may predict science achievement in twelfth graders using 2009 data from the National Assessment of Educational Progress (NAEP). Principle component factor analysis was conducted to determine the specific items that contribute to each overall factor. A series of multiple regressions were then analyzed and formed the predictive value of each of these factors for science achievement. All significant factors were ultimately examined together (also using multiple regression) to determine the most powerful predictors of science achievement, identifying factors that predict science achievement, the results of which suggested interventions to strengthen students' science achievement scores and encourage persistence in the sciences at the college level and beyond. Although there is a variety of research highlighting how students in the US are falling behind other developing nations in science and math achievement, as yet, little research has addressed ways of intervening to address this gap. The current research is a starting point, seeking to identify malleable factors that contribute to science achievement. More specifically, this research examined the types of attributions that predict science achievement in twelfth grade students.

  11. Attributional theory, organisational culture and motivation

    OpenAIRE

    Xenikou, A.

    1995-01-01

    This thesis concerns the effect of attributions for failing in a creativity task and organisational culture (OC) on motivation to engage in similar tasks. In chapter one the relationship between situational attributions, attributional style (AS), and motivation is reviewed. A reformulation of Amabile's model of the social psychology of creativity is suggested on the grounds of recent developments in attributional theory. An extension of Amabile's theory is also proposed by inve...

  12. Detecting Structure-correlated Attributes on Graphs

    OpenAIRE

    Chen, Siheng; Yang, Yaoqing; Zong, Shi; Singh, Aarti; Kovačević, Jelena

    2016-01-01

    Do users from Carnegie Mellon University form social communities on Facebook? In this paper, we focus on a task of detecting structure-correlated attributes on a graph. A structure-correlated attribute means that the node set activated by the attribute form a community in the graph. This task is relevant to many applications including identifying structure-correlated attributes in social networks, special events in the urban traffic networks, unusual brain activity in the brain connectivity n...

  13. Attributions and requirements of Islamic leadership

    OpenAIRE

    Dahlena Sari Marbun

    2013-01-01

    Purpose – The purpose of this paper is to look into the relationship between attribution and requirements of Islamic leadership. Design/methodology/approach – This paper describes concepts of attribution and requirements of leadership and links them to related Islamic concepts. Findings - A correlation is found to exist between attribution and requirements of “conventional” and Islamic leadership. Research limitations/implications - Being a practical endeavor, attribution and requirements of ...

  14. Mutations in the nervous system–specific HSN2 exon of WNK1 cause hereditary sensory neuropathy type II

    OpenAIRE

    Shekarabi, Masoud; Girard, Nathalie; Rivière, Jean-Baptiste; Dion, Patrick; Houle, Martin; Toulouse, André; Lafrenière, Ronald G.; Vercauteren, Freya; Hince, Pascale; Laganiere, Janet; Rochefort, Daniel; Faivre, Laurence; Samuels, Mark; Guy A. Rouleau

    2008-01-01

    Hereditary sensory and autonomic neuropathy type II (HSANII) is an early-onset autosomal recessive disorder characterized by loss of perception to pain, touch, and heat due to a loss of peripheral sensory nerves. Mutations in hereditary sensory neuropathy type II (HSN2), a single-exon ORF originally identified in affected families in Quebec and Newfoundland, Canada, were found to cause HSANII. We report here that HSN2 is a nervous system–specific exon of the with-no-lysine(K)–1 (WNK1) gene. W...

  15. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

    Directory of Open Access Journals (Sweden)

    Vivianne Montarroyos Padilha

    2010-09-01

    analyzed: sample P (standard cake without yacon flour, sample A (20% of yacon flour, and sample B (40% of yacon flour. The Quantitative Descriptive Analysis (QDA was used for the sensory analysis with 15 trained panelists who evaluated 9 sensory attributes (color, crumb structure, aroma, sweet taste, chocolate flavor, residual taste, humectancy, tenderness, and overall quality. The physical analysis of the cake was made by color characterization. The data were subjected to sensory analysis of variance ANOVA and the Duncan's test for comparison between the averages, at 5% level of significance. To verify the correlations between the samples and attributes, the Principal Components Analysis (PCA was performed. In the PCA, the sum of the principal components 1 and 2 was 83.3%, i.e., the variability between the samples was explained by these two components. The results showed that the addition of 40% of yacon flour resulted in higher scores for aroma (10.16, sweet taste (7.60, chocolate flavor (10.52, tenderness (11.44, and overall quality (11.64. With regard to the attribute crumb structure, there was no significant difference between the scores of cakes P, A, and B. Regardless of the amount of yacon flour added, the sensory profile of the chocolate cakes was influenced. Particularly, the cake with the highest content of yacon flour was attributed the highest scores.

  16. Hereditary sensory and autonomic neuropathies: types II, III, and IV

    Directory of Open Access Journals (Sweden)

    Axelrod Felicia B

    2007-10-01

    Full Text Available Abstract The hereditary sensory and autonomic neuropathies (HSAN encompass a number of inherited disorders that are associated with sensory dysfunction (depressed reflexes, altered pain and temperature perception and varying degrees of autonomic dysfunction (gastroesophageal reflux, postural hypotention, excessive sweating. Subsequent to the numerical classification of four distinct forms of HSAN that was proposed by Dyck and Ohta, additional entities continue to be described, so that identification and classification are ongoing. As a group, the HSAN are rare diseases that affect both sexes. HSAN III is almost exclusive to individuals of Eastern European Jewish extraction, with incidence of 1 per 3600 live births. Several hundred cases with HSAN IV have been reported. The worldwide prevalence of HSAN type II is very low. This review focuses on the description of three of the disorders, HSAN II through IV, that are characterized by autosomal recessive inheritance and onset at birth. These three forms of HSAN have been the most intensively studied, especially familial dysautonomia (Riley-Day syndrome or HSAN III, which is often used as a prototype for comparison to the other HSAN. Each HSAN disorder is likely caused by different genetic errors that affect specific aspects of small fiber neurodevelopment, which result in variable phenotypic expression. As genetic tests are routinely used for diagnostic confirmation of HSAN III only, other means of differentiating between the disorders is necessary. Diagnosis is based on the clinical features, the degree of both sensory and autonomic dysfunction, and biochemical evaluations, with pathologic examinations serving to further confirm differences. Treatments for all these disorders are supportive.

  17. Gamma radiation effect on tocopherol content in natural and industrialized products and sensory evaluation

    International Nuclear Information System (INIS)

    Vitamin E content, the percentage of activity retention and the sensory characteristics were analyzed in samples of vitamin E rich foods: pecan nuts, whole grain cookies and a fortified powder formula irradiated with 1 and 3 kGy of 60Co gamma radiation. For the vitamin E determination (as -tocopherol equivalents) three different samples lots were employed using the colorimetric method standardized by the Instituto Adolfo Lutz of Sao Paulo. For sensory analysis, the Multiple Comparison or Control Difference Test was used for all products, comparing the irradiated samples to the non-irradiated controls and measuring the difference rate in total terms, concerning appearance, odor, texture and flavor, in a category scale of 9 points, ranging from 1 = no difference to 9 = extreme difference to the control. The experimental outline employed was that of randomized complete blocks design, in two consecutive sessions. The obtained data were submitted to variance analysis, ANOVA, and means comparison by Dunnett test, at 5% significance. The results show that there was no E vitamin loss in the pecan nuts, whole grain cookies and powder food samples, irradiated with 1 and 3 kGy doses. With regard to the sensory analysis, the 3 kGy gamma irradiation produced significant changes in the sensory properties of pecan nuts for the attributes: appearance, odor, texture and flavor. The 1 kGy dose did not cause a significant difference for these attributes. Concerning the sensory analysis of whole grain cookies and fortified powder food, significant differences were observed in all the irradiated products, although the difference grades were significantly low, compared to those of the non-irradiated samples, especially when 1 kGy dose was applied. (author)

  18. Learning Sensory Modalities and Educational Characteristics of Greek Dyslexic and Non-Dyslexic University Students

    Science.gov (United States)

    Stampoltzis, Aglaia; Antonopoulou, Ekaterini; Zenakou, Elena; Kouvava, Sofia

    2010-01-01

    Introduction: Dyslexia has been shown to affect the learning ability of individuals who experience difficulties in processing written information and developing effective study skills. Method: In the present study we assessed the relationship between dyslexia, the learning sensory modalities and educational characteristics in 20 dyslexic and 40…

  19. Relationships between Sensory Stimuli and Autonomic Regulation During Real and Virtual Exercises.

    Science.gov (United States)

    Kiryu, Tohru; Iijima, Atsuhiko; Bando, Takehiko

    2005-01-01

    For expanding application of virtual reality, such as rehabilitation engineering, concerns of cybersicknes should be cleared. We have investigated changes in autonomic regulations under real cycling and virtual mountain biking video with the first-person viewpoint. The results showed that the dominant sensory stimuli affected autonomic regulation with different process. The different process will lead to the hints for preventing cybersickness. PMID:17281366

  20. On English learning Disability and Affect

    Institute of Scientific and Technical Information of China (English)

    LIU Fang

    2007-01-01

    This paper introduces the definitions and causes of LD,pointing out that English LD is definitely concerned with the factor of affect by exploring the three theories like Affective Filter Hypothesis,Humanistic Approach to Education and Attribution Theory.

  1. Sensory cutaneous nerve fine-needle aspiration in Hansen′s disease: A retrospective analysis of our experience

    OpenAIRE

    Dev Prasoon; Swapan Kumar Mandal; Parimal Agrawal

    2015-01-01

    Background: Leprosy affects peripheral nerves. As Mycobacterium leprae has unique tropism for Schwann cells, thickened sensory cutaneous nerves provide an easy target for the detection of lepra bacilli and other changes associated with the disease. Materials and Methods: The data of patients with sensory cutaneous nerve involvement were retrieved from our record for the period January 2006 to December 2014. The hematoxylin and eosin (H and E)- and May-Grünwald-Giemsa (MGG)-stained slides ...

  2. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

    International Nuclear Information System (INIS)

    The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

  3. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Benedito, J., E-mail: jjbenedi@tal.upv.e [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cambero, M.I. [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain); Ortuno, C. [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cabeza, M.C.; Ordonez, J.A.; Hoz, L. de la [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain)

    2011-03-15

    The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

  4. A Novel Two-Tier Cooperative Caching Mechanism for the Optimization of Multi-Attribute Periodic Queries in Wireless Sensor Networks

    Directory of Open Access Journals (Sweden)

    ZhangBing Zhou

    2015-06-01

    Full Text Available Wireless sensor networks, serving as an important interface between physical environments and computational systems, have been used extensively for supporting domain applications, where multiple-attribute sensory data are queried from the network continuously and periodically. Usually, certain sensory data may not vary significantly within a certain time duration for certain applications. In this setting, sensory data gathered at a certain time slot can be used for answering concurrent queries and may be reused for answering the forthcoming queries when the variation of these data is within a certain threshold. To address this challenge, a popularity-based cooperative caching mechanism is proposed in this article, where the popularity of sensory data is calculated according to the queries issued in recent time slots. This popularity reflects the possibility that sensory data are interested in the forthcoming queries. Generally, sensory data with the highest popularity are cached at the sink node, while sensory data that may not be interested in the forthcoming queries are cached in the head nodes of divided grid cells. Leveraging these cooperatively cached sensory data, queries are answered through composing these two-tier cached data. Experimental evaluation shows that this approach can reduce the network communication cost significantly and increase the network capability.

  5. Learning about Sensory Integration Dysfunction: Strategies to Meet Young Children's Sensory Needs at Home

    Science.gov (United States)

    Thompson, Stacy D.; Rains, Kari W.

    2009-01-01

    Practitioners and parents are seeking ways to help children who are not able to integrate sensory information; this has generated recent media attention. A child's inability to integrate sensory information can have implications for the whole family and their everyday routines. Research conducted by occupational therapists has provided a rich…

  6. Sensory evaluation by gamma radiation effect on protein allergen of laying hen eggs

    International Nuclear Information System (INIS)

    Although considered the most complete food and nutritionally shown to be part of a healthy diet, the egg is the source of many eating disorders, especially for infants. Irradiation has been used in studies not only as a means of microbiological control, but also on its structural action in the substances molecules and has been used to reduce the allergenic effects. The aim of this study was to evaluate the sensory effects of Co60 gamma radiation on proteins, enabling the acceptability of allergy food for genetically intolerant people. Eggs commercial fresh and freeze-dried and subjected to gamma irradiation by Co60 source at doses 0 (control), 10 kGy; 20 kGy and 30 kGy and rates of doses of 19.4 kGy/h and 31.8 kGy/h. Acceptability test was used by the hedonic scale, since it is necessary to know the “affective status” of consumers for the product, implying a preference, i.e. the most preferred samples are the most accepted and vice versa. The samples were presented as the habit of consumption (cooked) to a group of 41 adults panelists of both gender, aged from 21 to 40 years, and served under complete block design balanced with respect to the order of presentation. The evaluated attributes was flavor, appearance and overall acceptability. In general, for boiled eggs and freeze-dried, it was observed that the control sample was the most acceptable, followed by the sample irradiated with 10 kGy in both dose rates. In addition, panelists presented in testimony that they found interesting changes due to irradiation; also said they would not buy the product because of the marked change in appearance and smell, which at one point he ended up in disgust and detract from sales of the product, but they would buy irradiated with 10 kGy in both dose rate and dose of 20 kGy at a dose rate of 19.4 kGy/h. - Highlights: ► To minimized allergenic foods problem can be used gamma radiation. ► To identify the consumers preference about the quality of this kind food was used

  7. 1997 & 1998 Smoking-Attributable Mortality Report

    OpenAIRE

    Bryant, Jennifer B.S.; Thompson, Dan M.P.H.; Hopkins, Richard M.D., M.S.P.H.; Florida Department of Health, Brueau of Epidemiology

    1999-01-01

    Between 1997 and 1998, the percentage of smoking-attributable deaths compared with all deaths by all causes in Florida remained steady. During 1997 an estimated 18.90% of all deaths in Florida were attributable to cigarette smoking, and 18.74% were smoking-attributable in 1998. Using the Smoking-Attributable Mortality, Morbidity and Economic Costs (SAMMEC 3.0) software program, developed by the Centers for Disease Control and Prevention, as a model, Florida’s smoking-attributable deaths were ...

  8. Physiological and Behavioral Differences in Sensory Processing: A Comparison of Children with Autism Spectrum Disorder and Sensory Modulation Disorder

    OpenAIRE

    Schoen, Sarah A.; Miller, Lucy J.; Brett-Green, Barbara A.; Nielsen, Darci M.

    2009-01-01

    A high incidence of sensory processing difficulties exists in children with Autism Spectrum Disorder (ASD) and children with Sensory Modulation Disorder (SMD). This is the first study to directly compare and contrast these clinical disorders. Sympathetic nervous system markers of arousal and reactivity were utilized in a laboratory paradigm that administered a series of sensory challenges across five sensory domains. The Short Sensory Profile, a standardized parent-report measure, provided a ...

  9. Physiological and behavioral differences in sensory processing: a comparison of children with Autism Spectrum Disorder and Sensory Modulation Disorder

    OpenAIRE

    Schoen, Sarah A.; Brett-Green, Barbara A.

    2009-01-01

    A high incidence of sensory processing difficulties exists in children with Autism Spectrum Disorder (ASD) and children with idiopathic Sensory Modulation Disorder (SMD). This is the first study to directly compare and contrast these clinical disorders. Sympathetic nervous system markers of arousal and reactivity were utilized in a laboratory paradigm that administered a series of sensory challenges across five sensory domains. The Short Sensory Profile, a standardized parent-report measure,...

  10. PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia

    Directory of Open Access Journals (Sweden)

    Intan Kusumaningrum*

    2014-06-01

    Full Text Available The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the reference. The aroma of cocoa liquors was extracted by using a Solid Phase Microextraction (SPME, followed by detection with Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O with the Nassal Impact Frequency (NIF method. A total of 28 aroma active compounds in the cocoa liquors were identified, where in 21, 19, 22 and 18 compounds were detected in East Java, Bali, South Sulawesi and Ghana liquors, respectively. The profiles of these three liquors were not only different from one another but were also different from the reference. East Java liquor had a specific aroma of strong chocolate, enriched with creamy, caramel and coffee bean aroma, whileBali liquor was dominated by creamy, caramel and sweet, and South Sulawesi liquor was specified by its sweet green aroma. The aroma sensory characteristic was evaluated by descriptive test, presenting the aroma of nutty, acid, caramel, earthy and chocolate, while the taste sensory attributes included astringency, bitterness and acidity. The sensory profile analysis was carried out by applying a Quantitative Descriptive Analysis (QDA method. Accompired with preference and ranking tests were also conducted. Among the three cocoa liquors, the sensory profile of South Sulawesi was the most similar to that of Ghanaian cocoa liquor. However, the cocoa liquor from Bali and East Java cocoa were more preferred comparing to the liquor from South Sulawesi.

  11. Attribute oriented induction with star schema

    Directory of Open Access Journals (Sweden)

    Spits Warnars H.L.H

    2010-05-01

    Full Text Available This paper will propose a novel star schema attribute induction as a new attributeinduction paradigm and as improving from current attribute oriented induction. A novelstar schema attribute induction will be examined with current attribute oriented inductionbased on characteristic rule and using non rule based concept hierarchy by implementingboth of approaches. In novel star schema attribute induction some improvements havebeen implemented like elimination threshold number as maximum tuples control forgeneralization result, there is no ANY as the most general concept, replacement the roleconcept hierarchy with concept tree, simplification for the generalization strategy stepsand elimination attribute oriented induction algorithm. Novel star schema attributeinduction is more powerful than the current attribute oriented induction since can producesmall number final generalization tuples and there is no ANY in the results.

  12. Evolution of sensory structures in basal metazoa.

    Science.gov (United States)

    Jacobs, Dave K; Nakanishi, Nagayasu; Yuan, David; Camara, Anthony; Nichols, Scott A; Hartenstein, Volker

    2007-11-01

    Cnidaria have traditionally been viewed as the most basal animals with complex, organ-like multicellular structures dedicated to sensory perception. However, sponges also have a surprising range of the genes required for sensory and neural functions in Bilateria. Here, we: (1) discuss "sense organ" regulatory genes, including; sine oculis, Brain 3, and eyes absent, that are expressed in cnidarian sense organs; (2) assess the sensory features of the planula, polyp, and medusa life-history stages of Cnidaria; and (3) discuss physiological and molecular data that suggest sensory and "neural" processes in sponges. We then develop arguments explaining the shared aspects of developmental regulation across sense organs and between sense organs and other structures. We focus on explanations involving divergent evolution from a common ancestral condition. In Bilateria, distinct sense-organ types share components of developmental-gene regulation. These regulators are also present in basal metazoans, suggesting evolution of multiple bilaterian organs from fewer antecedent sensory structures in a metazoan ancestor. More broadly, we hypothesize that developmental genetic similarities between sense organs and appendages may reflect descent from closely associated structures, or a composite organ, in the common ancestor of Cnidaria and Bilateria, and we argue that such similarities between bilaterian sense organs and kidneys may derive from a multifunctional aggregations of choanocyte-like cells in a metazoan ancestor. We hope these speculative arguments presented here will stimulate further discussion of these and related questions. PMID:21669752

  13. Physiological and behavioral differences in sensory processing: a comparison of children with Autism Spectrum Disorder and Sensory Modulation Disorder

    Directory of Open Access Journals (Sweden)

    Sarah A Schoen

    2009-11-01

    Full Text Available A high incidence of sensory processing difficulties exists in children with Autism Spectrum Disorder (ASD and children with idiopathic Sensory Modulation Disorder (SMD. This is the first study to directly compare and contrast these clinical disorders. Sympathetic nervous system markers of arousal and reactivity were utilized in a laboratory paradigm that administered a series of sensory challenges across five sensory domains. The Short Sensory Profile, a standardized parent-report measure, provided a measure of sensory-related behaviors. Physiological arousal and sensory reactivity were lower in children with ASD whereas reactivity after each sensory stimulus was higher in SMD, particularly to the first stimulus in each sensory domain. Both clinical groups had significantly more sensory-related behaviors than typically developing children, with contrasting profiles. The ASD group had more taste/smell sensitivity and sensory under-responsivity while the SMD group had more atypical sensory seeking behavior. This study provides preliminary evidence distinguishing sympathetic nervous system functions and sensory-related behaviors in Autism Spectrum Disorder and Sensory Modulation Disorder. Differentiating the physiology and sensory symptoms in clinical groups is essential to the provision of appropriate interventions.

  14. Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

    DEFF Research Database (Denmark)

    Romano, R.; Brockhoff, Per B.; Hersleth, M.;

    2008-01-01

    in descriptive sensory analysis there exist individual differences between assessors giving intensity scores on a continuous scale for a number of sensory attributes. The present paper is a study of the importance of scaling effects. In particular, different ways of reducing such effects will be...... discussed: scaling by standardization, scaling by Ten Berge algorithm and scaling by assessor model. Another important question is how much information is left after scaling differences have been corrected for. The degree of systematic variability will be measured by three-way modelling of the residuals...

  15. The sensory quality of irradiated breaded poultry products

    International Nuclear Information System (INIS)

    The colour, odour, flavour and texture of a breaded turkey escalope irradiated at doses of 2 and 4 kGy was assessed using a trained sensory panel. Irradiation did not affect raw appearance but during storage the irradiated breaded products became paler than the control samples. The off odour of the raw irradiated products was stronger than that of the unirradiated samples. Irradiation also affected the odour, flavour and texture of the cooked products. Although the trained panelists were able to detect significant differences between irradiated and unirradiated breaded turkey escalopes, the numerical differences between treatments were often quite small. It is possible that an untrained consumer group would be unable to detect these differences. Further research is needed with consumer groups to establish if irradiated breaded products are acceptable. (author). 10 refs, 3 tabs

  16. Assessment of Taste Attributes of Peanut Meal Enzymatic-Hydrolysis Hydrolysates Using an Electronic Tongue

    Directory of Open Access Journals (Sweden)

    Li Wang

    2015-05-01

    Full Text Available Peanut meal is the byproduct of high-temperature peanut oil extraction; it is mainly composed of proteins, which have complex tastes after enzymatic hydrolysis to free amino acids and small peptides. The enzymatic hydrolysis method was adopted by using two compound proteases of trypsin and flavorzyme to hydrolyze peanut meal aiming to provide a flavor base. Hence, it is necessary to assess the taste attributes and assign definite taste scores of peanut meal double enzymatic hydrolysis hydrolysates (DEH. Conventionally, sensory analysis is used to assess taste intensity in DEH. However, it has disadvantages because it is expensive and laborious. Hence, in this study, both taste attributes and taste scores of peanut meal DEH were evaluated using an electronic tongue. In this regard, the response characteristics of the electronic tongue to the DEH samples and standard five taste samples were researched to qualitatively assess the taste attributes using PCA and DFA. PLS and RBF neural network (RBFNN quantitative prediction models were employed to compare predictive abilities and to correlate results obtained from the electronic tongue and sensory analysis, respectively. The results showed that all prediction models had good correlations between the predicted scores from electronic tongue and those obtained from sensory analysis. The PLS and RBFNN prediction models constructed using the voltage response values from the sensors exhibited higher correlation and prediction ability than that of principal components. As compared with the taste performance by PLS model, that of RBFNN models was better. This study exhibits potential advantages and a concise objective taste assessment tool using the electronic tongue in the assessment of DEH taste attributes in the food industry.

  17. Effect of low dose irradiation of pork loins on the microflora, sensory characteristics and fat stability

    International Nuclear Information System (INIS)

    The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (40C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values

  18. Abnormal white matter microstructure in children with sensory processing disorders ☆

    OpenAIRE

    Owen, Julia P.; Marco, Elysa J.; Desai, Shivani; Fourie, Emily; Harris, Julia; Hill, Susanna S.; Arnett, Anne B.; Mukherjee, Pratik

    2013-01-01

    Sensory processing disorders (SPD) affect 5–16% of school-aged children and can cause long-term deficits in intellectual and social development. Current theories of SPD implicate primary sensory cortical areas and higher-order multisensory integration (MSI) cortical regions. We investigate the role of white matter microstructural abnormalities in SPD using diffusion tensor imaging (DTI). DTI was acquired in 16 boys, 8–11 years old, with SPD and 24 age-, gender-, handedness- and IQ-matched neu...

  19. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae;

    2014-01-01

    aroma and sensory profile, but whilst the application of starter cultures did affect the volatile aroma profile, differences were too small to significantly change consumer perception of the chocolates as compared to a spontaneously fermented control. © 2014 Elsevier Ltd. All rights reserved....... cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially...

  20. Perfil sensorial e aceitabilidade de méis de abelhas sem ferrão submetidos a processos de conservação Sensorial profile and acceptability of stingless bee honey submitted to conservation processes

    Directory of Open Access Journals (Sweden)

    Geni da Silva Sodré

    2008-12-01

    Full Text Available O presente trabalho avaliou o perfil sensorial e a aceitabilidade de méis de abelhas sem ferrão submetidos a dois processos de conservação, objetivando obter maior vida de prateleira. Foram utilizadas amostras de méis de Melipona scutellaris e M. quadrifasciata, coletadas no Estado da Bahia entre dezembro de 2005 e janeiro de 2006. As amostras foram submetidas aos processos de pasteurização e desumidificação, passando em seguida por avaliação sensorial. O perfil sensorial foi determinado no Laboratório de Entomologia do Centro de Ciências Agrárias, Ambientais e Biológicas da Universidade Federal do Recôncavo da Bahia, em Cruz das Almas, Estado da Bahia. Os atributos analisados foram: fluidez, cor, aroma, cristalização, sabor e aceitabilidade. Os resultados mostraram que os processos de conservação utilizados não interferem no perfil sensorial e na aceitabilidade do produto.The present work was conducted to evaluate the sensorial profile and the acceptability of the honey of stingless bees submitted to two conservation processes seeking to obtain longer shelf life. The samples of Melipona scutellaris and M. quadrifasciata honey were collected in the State of Bahia, Brazil, between December 2005 and January 2006. The samples were first submitted to pasteurization and dehumidification processes and then to sensorial evaluation. The sensorial profile was determined in the Laboratory of Entomology in the Center for Agrarian, Biological, and Environmental Sciences of the Federal University of Recôncavo Bahiano, in Cruz das Almas, in the state of Bahia. The analyzed attributes were: fluidity, color, scent, crystallization, flavour, and acceptability. The results show that the conservation processes used do not interfere with the sensorial profile and the product acceptability.