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Sample records for affecting sensory attributes

  1. Relationship between physical properties and sensory attributes of carbonated beverages.

    Science.gov (United States)

    Kappes, S M; Schmidt, S J; Lee, S-Y

    2007-01-01

    Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular.

  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. The effect of phenol composition on the sensory profile of smoke affected wines.

    Science.gov (United States)

    Kelly, David; Zerihun, Ayalsew

    2015-05-26

    Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made from grapes exposed to different vegetation sources of smoke to examine: (1) the effect vegetation source has on wine sensory attribute ratings and; (2) associations between volatile and glycoconjugated phenol composition and sensory attributes. Sensory attribute ratings were determined by a trained sensory panel and phenol concentrations determined by gas chromatography-mass spectroscopy. Analysis of variance, principal component analysis and partial least squares regressions were used to evaluate the interrelationships between the phenol composition and sensory attributes. The results showed that vegetation source of smoke significantly affected sensory attribute intensity, especially the taste descriptors. Differences in aroma and taste from smoke exposure were not limited to an elevation in a range of detractive descriptors but also a masking of positive fruit descriptors. Sensory differences due to vegetation type were driven by phenol composition and concentration. In particular, the glycoconjugates of 4-hydroxy-3-methoxybenzaldehyde (vanillin), 1-(4-hydroxy-3-methoxyphenyl)ethanone (acetovanillone), 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde) and 1-(4-hydroxy-3,5-dimethoxyphenyl)ethanone (acetosyringone) concentrations were influential in separating the vegetation sources of smoke. It is concluded that the detractive aroma attributes of smoke affected wine, especially of smoke and ash, were associated with volatile phenols while the detractive flavour descriptors were correlated with glycoconjugated phenols.

  4. The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

    Directory of Open Access Journals (Sweden)

    David Kelly

    2015-05-01

    Full Text Available Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made from grapes exposed to different vegetation sources of smoke to examine: (1 the effect vegetation source has on wine sensory attribute ratings and; (2 associations between volatile and glycoconjugated phenol composition and sensory attributes. Sensory attribute ratings were determined by a trained sensory panel and phenol concentrations determined by gas chromatography-mass spectroscopy. Analysis of variance, principal component analysis and partial least squares regressions were used to evaluate the interrelationships between the phenol composition and sensory attributes. The results showed that vegetation source of smoke significantly affected sensory attribute intensity, especially the taste descriptors. Differences in aroma and taste from smoke exposure were not limited to an elevation in a range of detractive descriptors but also a masking of positive fruit descriptors. Sensory differences due to vegetation type were driven by phenol composition and concentration. In particular, the glycoconjugates of 4-hydroxy-3-methoxybenzaldehyde (vanillin, 1-(4-hydroxy-3-methoxyphenylethanone (acetovanillone, 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde and 1-(4-hydroxy-3,5-dimethoxyphenylethanone (acetosyringone concentrations were influential in separating the vegetation sources of smoke. It is concluded that the detractive aroma attributes of smoke affected wine, especially of smoke and ash, were associated with volatile phenols while the detractive flavour descriptors were correlated with glycoconjugated phenols.

  5. Roast Effects on Mechnical and Sensory Texture Attributes of Peantus, Almonds, Hazelnuts and Cashews

    Science.gov (United States)

    Two instrumental methods were developed to quantify mechanical properties of peanuts, almonds, hazelnuts and cashews that potentially related to sensory texture attributes after thermal processing. The first method involved individual compression testing of multiple separate oilseeds, whereas the se...

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

    NARCIS (Netherlands)

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

    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

  7. 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.

  8. 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......, tasting the wine, and making a repurchase decision......., region and price. While traditional consumer sensory research mainly focuses on blind sensory evaluation, in reality most consumers drink and evaluate wine in an informed condition, being aware of the price and label information. What is the relative impact of sensory and marketing attributes when...

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

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    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 commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  10. Attribution, Affect, and College Exam Performance.

    Science.gov (United States)

    Arkin, Robert M.; Maruyama, Geoffrey M.

    1979-01-01

    College students attributed their own performance and the performance of the average student to ability, test difficulty, preparation, and luck. Successful students perceived internal factors and unsuccessful students perceived external factors as more important causes of their own performance. Students' anxiety and their ratings of the course and…

  11. Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces.

    Science.gov (United States)

    Ritthiruangdej, Pitiporn; Suwonsichon, Thongchai

    2007-07-01

    Twenty Thai commercial fish sauces were characterized by sensory descriptive analysis and near-infrared (NIR) spectroscopy. The main objectives were i) to investigate the relationships between sensory attributes and NIR spectra of samples and ii) to characterize the sensory characteristics of fish sauces based on NIR data. A generic descriptive analysis with 12 trained panels was used to characterize the sensory attributes. These attributes consisted of 15 descriptors: brown color, 5 aromatics (sweet, caramelized, fermented, fishy, and musty), 4 tastes (sweet, salty, bitter, and umami), 3 aftertastes (sweet, salty and bitter) and 2 flavors (caramelized and fishy). The results showed that Thai fish sauce samples exhibited significant differences in all of sensory attribute values (p analysis (PCA) was applied to reduce the dimensionality of the spectral data from 622 wavelengths to two uncorrelated components (NIR1 and NIR2) which explained 92 and 7% of the total variation, respectively. NIR1 was highly correlated with the wavelength regions of 1100 - 1544, 1774 - 2062, 2092 - 2308, and 2358 - 2440 nm, while NIR2 was highly correlated with the wavelength regions of 1742 - 1764, 2066 - 2088, and 2312 - 2354 nm. Subsequently, the relationships among these two components and all sensory attributes were also investigated by PCA. The results showed that the first three principal components (PCs) named as fishy flavor component (PC1), sweet component (PC2) and bitterness component (PC3), respectively, explained a total of 66.86% of the variation. NIR1 was mainly correlated to the sensory attributes of fishy aromatic, fishy flavor and sweet aftertaste on PC1. In addition, the PCA using only the factor loadings of NIR1 and NIR2 could be used to classify samples into three groups which showed high, medium and low degrees of fishy aromatic, fishy flavor and sweet aftertaste.

  12. Fat, meat quality and sensory attributes of Large White × Landrace barrows fed with crude glycerine

    Directory of Open Access Journals (Sweden)

    M. Belen Linares

    2014-07-01

    Full Text Available The use of alternative raw materials like crude glycerine in animal feed to reduce final costs could be of interest as the sector seeks to increase its competitiveness. The aims of the present work were to evaluate the effect of crude glycerine on back-fat thickness and the proximate composition of pork and to examine the effect on pork quality of using growing-finishing feeds with different percentages of crude glycerine added. For this purpose 60 crossbreed (Large White × Landrace barrows were subdivided into three groups according to the crude glycerine concentration administered in feed: C, control diet, no crude glycerine; and G2.5 and G5 with 2.5% and 5% added crude glycerine, respectively. This study evaluated proximate composition, pH, cooking losses, texture, colour coordinates, fatty acid profile, and sensorial analysis. No differences were found in any of the three groups studied (C, G2.5, G5 for measurements performed both before (with ultrasound equipment and after slaughter (millimetre ruler. The proximate composition and the physical-chemical parameters of longissimus dorsi were similar between groups. There were no differences detected (p>0.05 between the three groups as regards the CIELab coordinates, textural profile and sensory attributes. Therefore, 5% crude glycerine to replace corn could be used as an ingredient in pig feed without appreciably affecting the back-fat and meat quality characteristics.

  13. Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides.

    Science.gov (United States)

    Jinap, S; Ilya-Nur, A R; Tang, S C; Hajeb, P; Shahrim, K; Khairunnisak, M

    2010-10-01

    The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to measure their sensory attributes. The concentration of free glutamic acid found in different brands of belacan was 180-530mg/100g and in local dishes 601-4207mg/100g. The total amount of 5'-nucleotides in belacan samples ranged from 0.85 to 42.25μg/g. A Quantitative Descriptive Analysis (QDA) using a list of 17 sensory attributes showed a good correlation between belacan concentration in the final food and a range of positive sensory attributes, except for bitter, sweet, sour taste and astringency. Belacan also contains bitter, sweet and sour compounds that change the positive attributes of belacan at higher concentrations. The highest aroma attributes were linked to nasi goreng belacan (belacan fried rice) while the highest flavour attributes were found in sambal belacan. There was a 32 folds significant increase of umami attributes with the addition of belacan to final foods. The optimum amount of belacan was 0.45% for asam pedas (tamarind flavoured dish with belacan), 18% for sambal belacan (chilli belacan), 1.5-2.5% for kangkong goreng belacan (stir fried water convolous with belacan), and 2% for nasi goreng belacan.

  14. A kinetic study on benzoic acid pungency and sensory attributes of benzoic acid.

    Science.gov (United States)

    Otero-Losada, M E

    1999-06-01

    Aqueous solutions of benzoic acid (BA) were evaluated by two methods: (i) sensory profile: a descriptive test of sensory attributes combined with semiquantitative analysis; and (ii) pungency intensity measures as a function of time: a computerized recording using specific software. Kinetic parameters evaluated were maximal intensity (I(MAX)), total time of pungency (Ttot), rates of increase (V1) and decrease (V2), half-life (T1/2), area under curve (AUC) and time to maximal intensity (T(IMAX)). Results were analyzed by ANOVA, LSD test, iterative calculations and adjustment to equations according to mathematical models, regression analysis, principal component analysis (PCA) and clusters analysis. Pungency was the main sensory attribute of BA (3-36 mM) in the tongue and epiglottis. The seven kinetic parameters showed concentration-dependency (P pungency intensity best correlated with both concentration and persistence among kinetic parameters. Prototypical prickling of BA was observed at 12 and 18 mM.

  15. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.

    Science.gov (United States)

    Díaz, Pedro; Nieto, Gema; Bañón, Sancho; Garrido, María Dolores

    2009-10-01

    Sous vide technology permits precooked dishes of high sensory and nutritional quality to be obtained with a longer shelf life than is possible using other cooking-cooling methods. Salmon portions (200 g; 0.5, w:w; greased with olive oil) were par-roasted (300 degrees C/3 min), cooked using sous vide technology (80 degrees C/43 min), and maintained in anaerobic conditions at 2 degrees C for 0, 4, 8, 12, 15, 18, 22, and 25 d. At each control day, Enterobacteriaceae counts were made and the attributes of sensory spoilage were determined (3 visual, 2 odor, 2 flavor, and 3 texture attributes) by a panel of trained judges. A loss of smell, taste, color, and juiciness was detected during storage, along with the appearance of off-odors and off-flavors. The shelf life of the sous vide salmon based on sensory analysis was established at 18 d.

  16. 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.

  17. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate.

    Science.gov (United States)

    Banach, J C; Clark, S; Lamsal, B P

    2016-05-01

    Previous instrumental study of high-protein nutrition (HPN) bars formulated with extruded milk protein concentrate (MPC) indicated slower hardening compared to bars formulated with unmodified MPC. However, hardness, and its change during storage, insufficiently characterizes HPN bar texture. In this study, MPC80 was extruded at 2 different conditions and model HPN bars were prepared. A trained sensory panel and instrumental techniques were used to measure HPN bar firmness, crumbliness, fracturability, hardness, cohesiveness, and other attributes to characterize texture change during storage. Extrusion modification, storage temperature, and storage time significantly affected the instrumental and sensory panel measured texture attributes. The HPN bars became firmer and less cohesive during storage. When evaluated at the same storage conditions, the texture attributes of the HPN bars formulated with the different extrudates did not differ significantly from each other. However, textural differences were noted most of the time between the control and the HPN bars formulated with extruded MPC80. An adapted HPN bar crumbliness measurement technique produced results that were correlated with sensory panel measured crumbliness (r = 0.85) and cohesiveness (r = -0.84). Overall, the HPN bars formulated with extruded MPC80 were significantly softer, less crumbly, and more cohesive than the control during storage.

  18. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups.

    Science.gov (United States)

    Laster, M A; Smith, R D; Nicholson, K L; Nicholson, J D W; Miller, R K; Griffin, D B; Harris, K B; Savell, J W

    2008-11-01

    Top Choice (n=48) and Select (n=48) paired bone-in ribeye rolls, bone-in strip loins, and boneless top sirloin butts were assigned randomly to one of two aging treatments, dry or wet, and were aged for 14, 21, 28 or 35d. Cutting tests, performed to determine retail yields and processing times, showed dry-aged subprimals had lower total saleable yield percentages and increased processing times compared to wet-aged subprimals. Sensory and Warner-Bratzler shear evaluation was conducted to determine palatability characteristics. For the most part, aging treatment and aging period did not affect consumer sensory attributes. However, ribeye and top loin steaks from the Top Choice quality grade group received higher sensory ratings than their Select counterparts. For top sirloin steaks, no consumer sensory attributes were affected by aging treatment, aging period, or quality grade group.

  19. Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes.

    Science.gov (United States)

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

    2013-10-01

    In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 different brands, each with 2 flavors (pear-lemon grass and josta berry). The applied sensory method was profile analysis. Our aim was to analyze the sensory profiles and to investigate the similarities between the sensitivity of the trained human panel and an electronic tongue device. Another objective was to demonstrate the possibilities for the prediction of sensory attributes from electronic tongue measurements using a multivariate statistical method (Partial Least Squares regression [PLS]). The results showed that the products manufactured under different brand name but with the same aromas had very similar sensory profiles. The panel performance evaluation showed that it is appropriate (discrimination ability, repeatability, and panel consensus) to compare the panel's results with the results of the electronic tongue. The samples can be discriminated by the electronic tongue and an accurate classification model can be built. Principal Component Analysis BiPlot diagrams showed that Brand A and B were similar because the manufacturers use the same aroma brands for their products. It can be concluded that Brand C was quite different compared to the other samples independently of the aroma content. Based on the electronic tongue results good prediction models can be obtained with high correlation coefficient (r(2) > 0.81) and low prediction error (RMSEP < 13.71 on the scale of the sensory evaluation from 0 to 100).

  20. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.

    Science.gov (United States)

    Feng, Li; Qiao, Yan; Zou, Yufeng; Huang, Ming; Kang, Zhuangli; Zhou, Guanghong

    2014-09-01

    The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 °C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and appearance of new protein bands in both water-soluble and salt-soluble proteins. By adding Flavourzyme, texture profile analysis (TPA) parameters decreased significantly, and aroma, taste and texture scores were enhanced, respectively. The best sensory attributes were obtained at 8 and 12 LAPU/kg Flavourzyme dose. Besides, Flavourzyme addition enhanced antioxidant capacity, lowered water activity and TBARS values of Chinese sausage. Therefore, moderate Flavourzyme addition is a novel method with great potential to improve eating properties and storage stability of Chinese sausage.

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

    Science.gov (United States)

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

    2014-08-01

    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 driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient".

  2. 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.

  3. Determination of the sensory attributes of a Spanish dry-cured sausage.

    Science.gov (United States)

    Pérez-Cacho, M P Ruiz; Galán-Soldevilla, H; León Crespo, F; Molina Recio, G

    2005-12-01

    A lexicon for describing the sensory attributes of a Spanish dry-cured sausage (salchichón) was developed in order to characterise this product. A highly trained, descriptive sensory panel generated, defined, selected and referenced the main sensory characteristic of commercial salchichón elaborated from meat of white pig. This language was not only descriptive but also discriminative. Panellists initially produced a vocabulary of 108 terms that were later modified to 15 attributes: four for appearance (luminance, presence of crust, fat/lean connection and exudate); four for odour (black pepper, lactic acid, mould and other spices); two for texture (hardness and initial juiciness) and five for flavour (black pepper aroma, mould aroma, other spices aroma, acid taste and salty taste). The Kruskal-Wallis test showed that all attributes were significantly different between samples (pspices smell and aroma and higher juiciness than the other groups. Salchichones from group II had a high mould smell and aroma, a notable fat/lean connection and exhibited a great amount of exudate. Salchichones from group III were characterised by an acid and salty taste.

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

    Directory of Open Access Journals (Sweden)

    García-González, Diego L.

    2009-07-01

    Full Text Available 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 statistical sensory wheel (SSW, generating 4 different plots, each one of them referring to one of the ham locations. The volatile compounds explain similar information of the sensory attributes independently of the part of the ham from which they are produced although the volatiles quantified in semitendinosus muscle and subcutaneous fat seem to contribute slightly more than the other parts to the sensory profile determined by the panellists.Volatiles compounds with significance in the ham aroma were 3-methylbutanol, hexanal, octanol, nonanol, 2- heptanol, among many others, although their contribution to the aroma varies depending on the location.El estudio se ha llevado a cabo con 8 jamones ibéricos de las principales zonas productoras mediante panel sensorial y análisis de la fracción volátil con SPME-GC. Los últimos análisis fueron llevados a cabo en cuatro localizaciones independientes del jamón (grasa subcutánea, y los músculos bíceps femoris, semitendinosus y semimembranosus para conocer sus posibles contribuciones parciales al aroma completo del jamón. La relación entre compuestos volátiles y atributos sensoriales ha sido establecida mediante el procedimiento estadístico de la rueda sensorial (SSW, generando una representación gráfica por cada localización. Los compuestos volátiles explican los mismos atributos sensoriales independientemente de la parte del jamón en que se generen aunque los volátiles cuantificados en el m

  5. Affect and Causal Attribution in Marital Conflicts: An Exploratory Study.

    Science.gov (United States)

    White, David M.

    Recent attempts to predict marital success or failure have explored the explanations couples offer for interpersonal events. To investigate whether positive and negative affect would lead to different causal attributions in a conflict-resolution conversation, 20 married couples were asked to observe a conflict-resolution and a control conversation…

  6. Affective and sensory correlates of hair pulling in pediatric trichotillomania.

    Science.gov (United States)

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

    2009-05-01

    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 study aimed to examine children's self-reported affective and sensory states associated with hair pulling. Fifteen participants completed a questionnaire assessing children's experiences during first and recent hair pulling episodes. Results revealed that pulling hair for the first time was associated with pleasure and pain whereas recent hair pulling was associated with pleasure only, suggesting that the punishing quality of hair pulling may diminish over time. The findings also support the notion that hair pulling may be maintained primarily through positive reinforcement, which is consistent with its classification as an impulse control disorder.

  7. 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.

  8. Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking.

    Science.gov (United States)

    Li, Bangde; Hayes, John E; Ziegler, Gregory R

    2014-10-01

    intensities. Mean ideal ratings (averaged across participants) for all four attributes were significantly different from the central point of the scale (i.e., 50). However, Coffee flavor was the only attribute for which the mean ideal rating (57.2) fell outside the central 10% (45.0-55.0). Even so, the magnitude of "Too Little" and "Too Much" was not affected by the scaling method. The influence of the magnitude of "Too Little" and "Too Much" on liking was asymmetrical. Both scaling methods agreed that sweetness and coffee flavor were the main sensory attributes affecting liking. Overall, JAR scaling and ideal scaling were comparable for measuring "Too Little" and "Too Much", and identifying the main factors affecting liking.

  9. Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.

    Science.gov (United States)

    Yu, HaiYan; Zhao, Jie; Li, Fenghua; Tian, Huaixiang; Ma, Xia

    2015-08-01

    To evaluate the taste characteristics of Chinese rice wine, wine samples sourced from different vintage years were analyzed using liquid chromatographic analysis, sensory evaluation, and an electronic tongue. Six organic acids and seventeen amino acids were measured using high performance liquid chromatography (HPLC). Five monosaccharides were measured using anion-exchange chromatography. The global taste attributes were analyzed using an electronic tongue (E-tongue). The correlations between the 28 taste-active compounds and the sensory attributes, and the correlations between the E-tongue response and the sensory attributes were established via partial least square discriminant analysis (PLSDA). E-tongue response data combined with linear discriminant analysis (LDA) were used to discriminate the Chinese rice wine samples sourced from different vintage years. Sensory evaluation indicated significant differences in the Chinese rice wine samples sourced from 2003, 2005, 2008, and 2010 vintage years in the sensory attributes of harmony and mellow. The PLSDA model for the taste-active compounds and the sensory attributes showed that proline, fucose, arabinose, lactic acid, glutamic acid, arginine, isoleucine, valine, threonine, and lysine had an influence on the taste characteristic of Chinese rice wine. The Chinese rice wine samples were all correctly classified using the E-tongue and LDA. The electronic tongue was an effective tool for rapid discrimination of Chinese rice wine.

  10. Cognitive control modulates preferential sensory processing of affective stimuli.

    Science.gov (United States)

    Steinhauser, Marco; Flaisch, Tobias; Meinzer, Marcus; Schupp, Harald T

    2016-10-01

    Adaptive human behavior crucially relies on the ability of the brain to allocate resources automatically to emotionally significant stimuli. This ability has consistently been demonstrated by studies showing preferential processing of affective stimuli in sensory cortical areas. It is still unclear, however, whether this putatively automatic mechanism can be modulated by cognitive control processes. Here, we use functional magnetic resonance imaging (fMRI) to investigate whether preferential processing of an affective face distractor is suppressed when an affective distractor has previously elicited a response conflict in a word-face Stroop task. We analyzed this for three consecutive stages in the ventral stream of visual processing for which preferential processing of affective stimuli has previously been demonstrated: the striate area (BA 17), category-unspecific extrastriate areas (BA 18/19), and the fusiform face area (FFA). We found that response conflict led to a selective suppression of affective face processing in category-unspecific extrastriate areas and the FFA, and this effect was accompanied by changes in functional connectivity between these areas and the rostral anterior cingulate cortex. In contrast, preferential processing of affective face distractors was unaffected in the striate area. Our results indicate that cognitive control processes adaptively suppress preferential processing of affective stimuli under conditions where affective processing is detrimental because it elicits response conflict.

  11. 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.

  12. Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds.

    Science.gov (United States)

    Bell, Luke; Methven, Lisa; Signore, Angelo; Oruna-Concha, Maria Jose; Wagstaff, Carol

    2017-03-01

    Sensory and chemical analyses were performed on accessions of rocket (Eruca sativa) to determine phytochemical influences on sensory attributes. A trained panel was used to evaluate leaves, and chemical data were obtained for polyatomic ions, amino acids, sugars and organic acids. These chemical data (and data of glucosinolates, flavonols and headspace volatiles previously reported) were used in Principal Component Analysis (PCA) to determine variables statistically important to sensory traits. Significant differences were observed between samples for polyatomic ion and amino acid concentrations. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur compounds with bitterness, mustard, peppery, warming and initial heat mouthfeel traits. The ratio between glucosinolates and sugars inferred reduced perception of bitter aftereffects. We highlight the diversity of E. sativa accessions from a sensory and phytochemical standpoint, and the potential for breeders to create varieties that are nutritionally and sensorially superior to existing ones.

  13. Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness.

    Science.gov (United States)

    Nassur, Rita de Cássia Mirela Resende; González-Moscoso, Sara; Crisosto, Gayle M; Lima, Luiz Carlos de Oliveira; Vilas Boas, Eduardo Valério de Barros; Crisosto, Carlos H

    2015-09-01

    To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased. Similar desirable sensory changes were also detected during softening of Haden mangos; an increase in tropical fruit and peach aromas, sweetness and tropical fruit flavor, and a decrease in chewiness, sourness, and bitterness. Softening of Tommy Atkins mangos was followed by reduced chewiness and sourness and increased peach aroma. Softening of all cultivars was followed by decreased sourness and titratable acidity (TA) and increased soluble solids concentration (SSC) and SSC:TA ratio. The results indicate that mango ripening leads to increased expression of sensory attributes such as tropical fruit and peach aromas, tropical flavor, and sweetness that have been related to improved eating quality and these final changes in sensory quality attributes are specific for each cultivar. For example, Ataulfo and Haden mangos had greater improvement in quality and sensory attributes related to fruit eating quality during ripening-softening than Tommy Atkins. In our consumer test, these quality-sensory attributes expressed during ripening that were perceived by the trained panel were also validated, supporting the need for a controlled ripening protocol in mangos.

  14. Subthalamic nucleus stimulation affects incentive salience attribution in Parkinson's disease.

    Science.gov (United States)

    Serranová, Tereza; Jech, Robert; Dušek, Petr; Sieger, Tomáš; Růžička, Filip; Urgošík, Dušan; Růžička, Evžen

    2011-10-01

    Deep brain stimulation (DBS) of the subthalamic nucleus (STN) can induce nonmotor side effects such as behavioral and mood disturbances or body weight gain in Parkinson's disease (PD) patients. We hypothesized that some of these problems could be related to an altered attribution of incentive salience (ie, emotional relevance) to rewarding and aversive stimuli. Twenty PD patients (all men; mean age ± SD, 58.3 ± 6 years) in bilateral STN DBS switched ON and OFF conditions and 18 matched controls rated pictures selected from the International Affective Picture System according to emotional valence (unpleasantness/pleasantness) and arousal on 2 independent visual scales ranging from 1 to 9. Eighty-four pictures depicting primary rewarding (erotica and food) and aversive fearful (victims and threat) and neutral stimuli were selected for this study. In the STN DBS ON condition, the PD patients attributed lower valence scores to the aversive pictures compared with the OFF condition (P weight gain correlated with arousal ratings from the food pictures in the STN DBS ON condition (P weight gain.

  15. Characterization of yield stress and slip behaviour of skin/hair care gels using steady flow and LAOS measurements and their correlation with sensorial attributes.

    Science.gov (United States)

    Ozkan, S; Gillece, T W; Senak, L; Moore, D J

    2012-04-01

    Gels made with three different polymers widely used as rheology modifiers in cosmetic formulations (cross-linked poly(acrylic acid), cross-linked poly(maleic acid-alt-methyl vinyl ether) copolymer and cross-linked poly(acrylic acid-co-vinyl pyrrolidone) copolymer) were characterized by rheological and sensory evaluation methods to determine the relationship between sensorial perception and corresponding rheological parameters. Both conventional rheological characterization methods and a more recent method, Fourier Transform Rheology with Large Amplitude Oscillatory Flow data (LAOS), were utilized to characterize the material with and without wall slip. Sensorial analyses were implemented in vivo to evaluate the perceived ease of initial and rub-out spreadability, cushion, pick-up and slipperiness attributes of the gels. Results were statistically analysed by both variance (ANOVA) and principle component analysis (PCA). Sensorial panel testing characteristics discriminated the three materials, and PCA analyses revealed that sensory attributes could be well predicted by rheological methods. Rheological experiments, without wall slip, revealed that gel strength in the linear viscoelastic region (LVR) and yield stress of these materials are similar, but exhibit significantly different wall slip and thixotropy behaviour in the low shear rate region under wall slip conditions. Above the critical shear rate, which corresponds to the yield stress, all tested materials did not slip and behaved as conventional, shear thinning polymeric fluids. In particular, the rheological parameters and sensorial perception of the 1% cross-linked vinyl pyrrolidone/acrylic acid copolymer were significantly affected by wall slip and/or thixotropy-related shear banding phenomena.

  16. State-dependent sculpting of olfactory sensory neurons is attributed to sensory enrichment, odor deprivation, and aging.

    Science.gov (United States)

    Cavallin, Melissa Ann; Powell, Katelyn; Biju, K C; Fadool, Debra Ann

    2010-10-11

    Gene-targeted deletion of the predominant Shaker potassium channel, Kv1.3, in the mitral cells of the olfactory bulb, decreases the number of presynaptic, odorant receptor (OR)-identified olfactory sensory neurons (OSNs) in the main olfactory epithelium (MOE) and alters the nature of their postsynaptic connections to mitral cell targets. The current study examined whether OSN density was state-dependent by examining the impact of (1) odor enrichment, (2) sensory deprivation, and (3) aging upon the number of P2- or M72-expressing neurons. Histological approaches were used to quantify the number of OSNs across entire epithelia for wildtype (WT) vs. Kv1.3-null (KO) mice bred onto an ORtauLacZ reporter background. Following either odor enrichment or early unilateral naris-occlusion, the number of M72-expressing OSNs was significantly decreased in WT mice, but was unchanged in KO animals. Following naris-occlusion, the number of P2-expressing OSNs was decreased regardless of genotype. Animals that were reared to 2 years of age demonstrated loss of both P2- and M72-expressing OSNs in WT mice and a concomitant loss of only M72-expressing neurons in KO mice. These findings suggest that voltage-gated activity of the mitral cells is important for OSN plasticity, and can prevent neuronal loss via sensory- and OR-dependent mechanisms.

  17. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

    Science.gov (United States)

    Savadkoohi, Sobhan; Hoogenkamp, Henk; Shamsi, Kambiz; Farahnaky, Asgar

    2014-08-01

    The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.

  18. Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

    Science.gov (United States)

    Fagan, C C; Everard, C; O'Donnell, C P; Downey, G; Sheehan, E M; Delahunty, C M; O'Callaghan, D J

    2007-03-01

    The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying compositions were manufactured on a pilot scale. After 2 and 4 wk of storage at 4 degrees C, mid-infrared spectra (640 to 4,000 cm(-1)) were recorded and samples were scored on a scale of 0 to 100 for 9 attributes using descriptive sensory analysis. Models were developed by partial least squares regression using raw and pretreated spectra. The mouth-coating and mass-forming models were improved by using a reduced spectral range (930 to 1,767 cm(-1)). The remaining attributes were most successfully modeled using a combined range (930 to 1,767 cm(-1) and 2,839 to 4,000 cm(-1)). The root mean square errors of cross-validation for the models were 7.4 (firmness; range 65.3), 4.6 (rubbery; range 41.7), 7.1 (creamy; range 60.9), 5.1 (chewy; range 43.3), 5.2 (mouth-coating; range 37.4), 5.3 (fragmentable; range 51.0), 7.4 (melting; range 69.3), and 3.1 (mass-forming; range 23.6). These models had a good practical utility. Model accuracy ranged from approximate quantitative predictions to excellent predictions (range error ratio = 9.6). In general, the models compared favorably with previously reported instrumental texture models and near-infrared models, although the creamy, chewy, and melting models were slightly weaker than the previously reported near-infrared models. We concluded that mid-infrared spectroscopy could be successfully used for the nondestructive and objective assessment of processed cheese sensory quality.

  19. Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology.

    Science.gov (United States)

    Singh, Parminder; Sahoo, Jhari; Talwar, Gopika; Chatli, Manish K; Biswas, Ashim K

    2015-03-01

    A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600-700 g kg(-1)), oil level (25-75 g kg(-1)) and cooking time (3-5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, flavour, crispiness, after-taste, meat flavour intensity and overall acceptability. The analysis of variance showed that meat and cooking time interaction showed significant effect (p sensory parameters, crispiness is one of the most important sensory parameters for meat snacks, which was highest (6.68) at the optimized conditions in the final product. The other sensory parameters ranged from 6.33 to 6.68 on an eight point scale. Box-Behnken design of RSM performed well in the optimization process of development of chicken meat caruncles to produce product with very high degree of acceptability. 650 g kg(-1) of spent hen meat level produced the most acceptable product in terms of sensory profile.

  20. Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice.

    Science.gov (United States)

    Hoppert, Karin; Mai, Robert; Zahn, Susann; Hoffmann, Stefan; Rohm, Harald

    2012-12-01

    Sensory properties and packaging information are factors which considerably contribute to food choice. We present a new methodology in which sensory preference testing was integrated in adaptive conjoint analysis. By simultaneous variation of intrinsic and extrinsic attributes on identical levels, this procedure allows assessing the importance of attribute/level combinations on product selection. In a set-up with nine pair-wise comparisons and four subsequent calibration assessments, 101 young consumers evaluated vanilla yoghurt which was varied in fat content (four levels), sugar content (two levels) and flavour intensity (two levels); the same attribute/level combinations were also presented as extrinsic information. The results indicate that the evaluation of a particular attribute may largely diverge in intrinsic and in extrinsic processing. We noticed from our utility values that, for example, the acceptance of yoghurt increases with an increasing level of the actual fat content, whereas acceptance diminishes when a high fat content is labelled on the product. This article further implicates that neglecting these diverging relationships may lead to an over- or underestimation of the importance of an attribute for food choice.

  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.

  2. Involvement of sensory regions in affective experience: A meta-analysis

    Directory of Open Access Journals (Sweden)

    Ajay eSatpute

    2015-12-01

    Full Text Available A growing body of work suggests that sensory processes may also contribute to affective experience. In this study, we performed a meta-analysis of affective experiences driven through visual, auditory, olfactory, gustatory, and somatosensory stimulus modalities including study contrasts that compared affective stimuli to matched neutral control stimuli. We found, first, that limbic and paralimbic regions, including the amygdala, anterior insula, pre-supplementary motor area and portions of orbitofrontal cortex were consistently engaged across two or more modalities. Second, early sensory input regions in occipital, temporal, piriform, mid-insular, and primary sensory cortex were frequently engaged during affective experiences driven by visual, auditory, olfactory, gustatory and somatosensory inputs. A classification analysis demonstrated that the pattern of neural activity across a contrast map diagnosed the stimulus modality driving the affective experience. These findings suggest that affective experiences are constructed from activity that is distributed across limbic and paralimbic brain regions and also activity in sensory cortical regions.

  3. Involvement of Sensory Regions in Affective Experience: A Meta-Analysis.

    Science.gov (United States)

    Satpute, Ajay B; Kang, Jian; Bickart, Kevin C; Yardley, Helena; Wager, Tor D; Barrett, Lisa F

    2015-01-01

    A growing body of work suggests that sensory processes may also contribute to affective experience. In this study, we performed a meta-analysis of affective experiences driven through visual, auditory, olfactory, gustatory, and somatosensory stimulus modalities including study contrasts that compared affective stimuli to matched neutral control stimuli. We found, first, that limbic and paralimbic regions, including the amygdala, anterior insula, pre-supplementary motor area, and portions of orbitofrontal cortex were consistently engaged across two or more modalities. Second, early sensory input regions in occipital, temporal, piriform, mid-insular, and primary sensory cortex were frequently engaged during affective experiences driven by visual, auditory, olfactory, gustatory, and somatosensory inputs. A classification analysis demonstrated that the pattern of neural activity across a contrast map diagnosed the stimulus modality driving the affective experience. These findings suggest that affective experiences are constructed from activity that is distributed across limbic and paralimbic brain regions and also activity in sensory cortical regions.

  4. 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.

  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. 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

  7. Affective and attributional features of acculturative stress among ethnic minority college students.

    Science.gov (United States)

    Paukert, Amber L; Pettit, Jeremy W; Perez, Marisol; Walker, Rheeda L

    2006-09-01

    Little is known about the affective features of acculturative stress or its relation to attributional styles for negative events. The authors examined associations among acculturative stress, attributional style, and positive and negative affect among 96 ethnic minority college students. They hypothesized that acculturative stress would be characterized by elevated negative affect and global and stable attributions for negative events. Consistent with prediction, acculturative stress was significantly associated with negative affect and global attributions, even when controlling for other relevant predictors. Attributional style did not account for the association between negative affect and acculturative stress. Positive affect and stable and internal attributional styles were not related to acculturative stress. The authors discuss implications for reducing stress associated with acculturation.

  8. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

    Science.gov (United States)

    Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

    2015-02-01

    In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

  9. 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 (Pactivity 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.

  10. Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.)

    OpenAIRE

    Abenaa A. Okyere; George T. Odamtten

    2014-01-01

    Five tiger nut (Cyperus esculentus L.) cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples. Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mout...

  11. 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

    2013-01-01

    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 o...... attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles. (c) 2013 Society of Chemical Industry......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....... These effects on the wines were not the same for the two vintages tested. Preference mapping results showed that the sensory attributes influenced the average consumer liking. The main chemical and sensory correlations found for MLF-treated wines were related to 2,3-butanedione (diacetyl) with the buttery...

  12. Sensory Hypersensitivity Predicts Reduced Sleeping Quality in Patients With Major Affective Disorders.

    Science.gov (United States)

    Engel-Yeger, Batya; Gonda, Xenia; Walker, Muffy; Rihmer, Zoltan; Pompili, Maurizio; Amore, Mario; Serafini, Gianluca

    2017-01-01

    The goal of this study was to examine the sensory profile (expressed as hypersensitivity or hyposensitivity) of patients with major affective disorders and its relative contribution to the prediction of sleep quality while considering affective temperaments and depression, which may impact sleep quality. We recruited 176 participants (mean age, 47.3 y), of whom 56.8% had a diagnosis of unipolar major depressive disorder and 43.2% a diagnosis of bipolar disorder. Reduced sleep quality was evaluated using the Pittsburgh Sleep Quality Index. Affective temperaments were assessed using the Temperament Evaluation of Memphis, Pisa, Paris and San Diego. Sensory hypersensitivity, assessed using the Adolescent/Adult Sensory Profile, significantly distinguished between poor and good sleepers. Sleep quality was mainly predicted by the Beck Depression Inventory-II total score and anxious temperament. Sensory hypersensitivity contributed to this prediction mainly with regard to sleep efficiency and related daytime dysfunction.

  13. 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.

  14. Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.

    Directory of Open Access Journals (Sweden)

    Abenaa A. Okyere

    2014-10-01

    Full Text Available Five tiger nut (Cyperus esculentus L. cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples. Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman to 15.00 ± 1.00% (Asebu Ekroful depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase. Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.

  15. Impulsivity is associated with early sensory inhibition in neurophysiological processing of affective sounds

    Directory of Open Access Journals (Sweden)

    Takahiro eSoshi

    2015-10-01

    Full Text Available Impulsivity is widely related to socially problematic behaviors and psychiatric illness. Previous studies have investigated the relationship between response inhibition and impulsivity. However, no study has intensively examined how impulsivity correlates with automatic sensory processing before the drive for response inhibition to sensory inputs. Sensory gating is an automatic inhibitory function that attenuates the neural response to redundant sensory information and protects higher cognitive functions from the burst of information processing. Although sensory gating functions abnormally in several clinical populations, there is very little evidence supporting sensory gating changes in conjunction with impulsivity traits in non-clinical populations. The present study recruited healthy adults (n = 23 to conduct a neurophysiological experiment using a paired click paradigm and self-report scales assessing impulsive behavioral traits. Auditory stimuli included not only a pure tone, but also white noise, to explore the differences in auditory evoked potential responses between the two stimuli. White noise is more affective than pure tones; therefore, we predicted that the sensory gating of auditory evoked potentials (P50, N100, P200 for white noise would correlate more with self-reported impulsivity than with those for pure tones. Our main findings showed that sensory gating of the P50 and P200 amplitudes significantly correlated with self-reported reward responsiveness and fun-seeking, respectively, only for white noise stimuli, demonstrating that higher-scoring impulsivity subcomponents were related to greater sensory gating. Frequency-domain analyses also revealed that greater desynchronization of the beta band for the second white noise stimulus was associated with higher motor impulsivity scores, suggesting that an impulsivity-related change of sensory gating was associated with attentional modulation. These findings indicate that the

  16. 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

    to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.......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...

  17. Harvest discrimination of pomegranate fruit: postharvest quality changes and relationships between instrumental and sensory attributes during shelf life.

    Science.gov (United States)

    Fawole, Olaniyi Amos; Opara, Umezuruike Linus

    2013-08-01

    Harvest maturity discrimination was carried out for "Ruby" pomegranate cultivar in simulated handling conditions for long distant supply chains. Fruit were harvested at 3 different maturities along days after full bloom (DAFB); Harvest 1 (H1) at 133 DAFB, H2 at 143 DAFB, and H3 at 157 DAFB. The effects of harvest maturity and storage duration on fruit quality attributes during a 6-wk period of cold storage (5°C, 95% RH) and subsequent 5 d of shelf life (20°C, 75% RH) were investigated. Instrumental evaluation of aril color, juice content, juice absorbance (520 nm), total soluble solids (TSS), pH, titratable acids (TA), and phytochemical components including total phenolics, flavonoids, and anthocyanins were carried out. Textural properties of arils which included hardness, toughness, bioyield point, and Young's modulus were also investigated. During the shelf life period, arils from individual fruit were rated by a trained sensory panel based on appearance, taste, and texture. Relationships between the instrumental and descriptive sensory data were explored and fruit harvest maturities were discriminated using discriminant analysis. Among the attributes evaluated, TSS : TA, sweet taste, and the CIE hue angle (h°) were the most decisive attributes distinguishing the harvest maturities. The optimum time for harvesting was at 143 DAFB (H2) when fruit TSS : TA ratio was > 55, which coincided with significantly higher rating for sweet taste in fruit at H2 than at H1 and H3 during shelf life. The harvest index proposed in the current study could be used as a guide to establish a reliable harvest maturity index to assist in assuring fruit quality in consideration of long supply chains for the investigated cultivar.

  18. Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.

    Science.gov (United States)

    Gursoy, Oguz; Gokce, Ramazan; Con, Ahmet Hilmi; Kinik, Ozer

    2014-11-01

    Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7 )cfu/g cheese) than the therapeutic minimum (10(6)-10(7 )cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters). Incorporation of the probiotic adjunct into white brined cheese and high levels of their survival rates during ripening had an insignificant effect on the composition of cheeses. Results indicated that white brined cheese is a suitable food matrix for the delivery of B. longum used in this study, and white brined cheeses with B. longum may be considered as a probiotic dairy product.

  19. Processed beetroot (Beta vulgaris L. as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

    Directory of Open Access Journals (Sweden)

    Vassilios Raikos

    2016-12-01

    Full Text Available The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 W for 7 min was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min and boiling (100 °C for 30 min. The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C. Although no significant differences (P > 0.05 were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

  20. Involvement of P311 in the affective, but not in the sensory component of pain

    Directory of Open Access Journals (Sweden)

    Yin Jun

    2008-06-01

    Full Text Available Abstract Pain is comprised of the sensory and affective components. Compared to the well-investigated mechanisms of the sensory pain, much less is known about the mechanisms underlying the affective pain. In recent years, accumulating evidence suggests that the anterior cingulate cortex (ACC is a key structure for pain affection. To identify the molecules that may be involved in the affective component of pain, we have searched the Allen Brain Atlas expression database for genes whose expression is enriched in the ACC, and found that P311, an 8-kDa peptide, showed the strong expression in the ACC. P311 is also expressed in other areas associated with pain affection including the amygdala, insular cortex and thalamus. To understand the role of P311 in pain perception, we have examined the pain behaviors of the mice lacking P311. P311-/- mice showed normal heat and mechanical sensitivity, as well as normal formalin-induced inflammatory pain. In contrast, the formalin-induced avoidance behavior, which reflects pain-related negative emotion, was significantly attenuated in P311-/- mice relative to the control mice. These results suggest that P311 is involved in the affective, but not in the sensory component of pain. Our study thus provides the first evidence suggesting that the affective and sensory pain may be regulated by distinct molecular mechanisms.

  1. 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.

  2. Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping

    Science.gov (United States)

    The white striping condition in chicken meat, known as the presence of white striated tissue in the muscle of breast or thighs, is currently an emerging concern to the chicken processing industry. This condition, negatively affecting appearance in retail chicken and consumer buying decision, but no...

  3. The cutaneous rabbit illusion affects human primary sensory cortex somatotopically.

    Directory of Open Access Journals (Sweden)

    Felix Blankenburg

    2006-03-01

    Full Text Available 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 compared with control stimulation at the same skin sites (but in a different order that did not induce the illusion, illusory sequences activated contralateral primary somatosensory cortex, at a somatotopic location corresponding to the filled-in illusory perception on the forearm. Moreover, the amplitude of this somatosensory activation was comparable to that for veridical stimulation including the intervening position on the arm. The illusion additionally activated areas of premotor and prefrontal cortex. These results provide direct evidence that illusory somatosensory percepts can affect primary somatosensory cortex in a manner that corresponds somatotopically to the illusory percept.

  4. Inhibition of Rho-kinase differentially affects axon regeneration of peripheral motor and sensory nerves.

    Science.gov (United States)

    Joshi, Abhijeet R; Bobylev, Ilja; Zhang, Gang; Sheikh, Kazim A; Lehmann, Helmar C

    2015-01-01

    The small GTPase RhoA and its down-stream effector Rho-kinase (ROCK) are important effector molecules of the neuronal cytoskeleton. Modulation of the RhoA/ROCK pathway has been shown to promote axonal regeneration, however in vitro and animal studies are inconsistent regarding the extent of axonal outgrowth induced by pharmacological inhibition of ROCK. We hypothesized that injury to sensory and motor nerves result in diverse activation levels of RhoA, which may impact the response of those nerve fiber modalities to ROCK inhibition. We therefore examined the effects of Y-27632, a chemical ROCK inhibitor, on the axonal outgrowth of peripheral sensory and motor neurons grown in the presence of growth-inhibiting chondroitin sulfate proteoglycans (CSPGs). In addition we examined the effects of three different doses of Y-27632 on nerve regeneration of motor and sensory nerves in animal models of peripheral nerve crush. In vitro, sensory neurons were less responsive to Y-27632 compared to motor neurons in a non-growth permissive environment. These differences were associated with altered expression and activation of RhoA in sensory and motor axons. In vivo, systemic treatment with high doses of Y-27632 significantly enhanced the regeneration of motor axons over short distances, while the regeneration of sensory fibers remained largely unchanged. Our results support the concept that in a growth non-permissive environment, the regenerative capacity of sensory and motor axons is differentially affected by the RhoA/ROCK pathway, with motor neurons being more responsive compared to sensory. Future treatments, that are aimed to modulate RhoA activity, should consider this functional diversity.

  5. Disturbances in affective touch in hereditary sensory & autonomic neuropathy type III.

    Science.gov (United States)

    Macefield, Vaughan G; Norcliffe-Kaufmann, Lucy; Löken, Line; Axelrod, Felicia B; Kaufmann, Horacio

    2014-07-01

    Hereditary sensory and autonomic neuropathy type III (HSAN III, Riley-Day syndrome, Familial Dysautomia) is characterised by elevated thermal thresholds and an indifference to pain. Using microelectrode recordings we recently showed that these patients possess no functional stretch-sensitive mechanoreceptors in their muscles (muscle spindles), a feature that may explain their lack of stretch reflexes and ataxic gait, yet patients have apparently normal low-threshold cutaneous mechanoreceptors. The density of C-fibres in the skin is markedly reduced in patients with HSAN III, but it is not known whether the C-tactile afferents, a distinct type of low-threshold C fibre present in hairy skin that is sensitive to gentle stroking and has been implicated in the coding of pleasant touch are specifically affected in HSAN III patients. We addressed the relationship between C-tactile afferent function and pleasant touch perception in 15 patients with HSAN III and 15 age-matched control subjects. A soft make-up brush was used to apply stroking stimuli to the forearm and lateral aspect of the leg at five velocities: 0.3, 1, 3, 10 and 30 cm/s. As demonstrated previously, the control subjects rated the slowest and highest velocities as less pleasant than those applied at 1-10 cm/s, which fits with the optimal velocities for exciting C-tactile afferents. Conversely, for the patients, ratings of pleasantness did not fit the profile for C-tactile afferents. Patients either rated the higher velocities as more pleasant than the slow velocities, with the slowest velocities being rated unpleasant, or rated all velocities equally pleasant. We interpret this to reflect absent or reduced C-tactile afferent density in the skin of patients with HSAN III, who are likely using tactile cues (i.e. myelinated afferents) to rate pleasantness of stroking or are attributing pleasantness to this type of stimulus irrespective of velocity.

  6. Leader Affective Displays and Attributions of Charisma: The Role of Arousal

    NARCIS (Netherlands)

    F.J.A. Damen (Frederic); D.L. van Knippenberg (Daan); B. van Knippenberg (Barbara)

    2007-01-01

    textabstractResearch suggests that leader displays of positive affect are conducive to attributions of charisma. We qualify and extend this conclusion by arguing that this mainly holds for displays of positive affect that are associated with high levels of arousal. Results of a scenario experiment a

  7. Causal attribution and affective response as mediated by task performance and self-acceptance.

    Science.gov (United States)

    Green, T D; Bailey, R C; Zinser, O; Williams, D E

    1994-12-01

    Predictions derived from cognitive consistency theories, self-esteem theories, and ego-serving-bias theory concerning how students would make attributional and affective responses to their academic performance were investigated. 202 university students completed a measure of self-acceptance of their college ability and made attributional and affective responses to an hypothetical examination performance. Analyses showed that students receiving positive feedback perceived greater internal causality and responded with greater positive affect than students receiving negative feedback. Self-acceptance did not moderate the attributions or affective reactions. The results supported the ego-serving-bias theory and provided partial support for self-esteem theory. Findings did not support predictions from cognitive-consistency theory.

  8. Leader Affective Displays and Attributions of Charisma: The Role of Arousal

    OpenAIRE

    Damen, Frederic; van Knippenberg, Daan; Knippenberg, Barbara

    2007-01-01

    textabstractResearch suggests that leader displays of positive affect are conducive to attributions of charisma. We qualify and extend this conclusion by arguing that this mainly holds for displays of positive affect that are associated with high levels of arousal. Results of a scenario experiment and a survey support this hypothesis, and show that besides the transfer of positive feelings per se, it is the transfer of arousal that mediates the relationship between leader affective displays a...

  9. 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.

  10. There is a fire burning in my heart: the role of causal attribution in affect transfer.

    Science.gov (United States)

    Oikawa, Masanori; Aarts, Henk; Oikawa, Haruka

    2011-01-01

    The role of causal attribution in affect transfer of primes was addressed by examining the consequences of explicit evaluation of primes within the framework of the affect misattribution procedure (AMP; Payne, Cheng, Govorun, & Stewart, 2005). We reasoned that affect transfer occurs when primed affect remains diffuse and not bound to a specific object, hence capable of freely colouring subsequent evaluations of ambiguous objects. Accordingly, we propose that when people explicitly evaluate the prime, affect is clearly bound to the prime and becomes less capable of influencing subsequent judgements. Supporting this notion, affect transfer in the AMP was observed when participants ignored the primes, thereby keeping the primed affect relatively unbound. However, this effect disappeared when participants explicitly evaluated the primes before target stimuli were presented. Implications of these findings in determining how and when affect arising from one object carries over to another is discussed.

  11. Theta phase coherence in affective picture processing reveals dysfunctional sensory integration in psychopathic offenders.

    Science.gov (United States)

    Tillem, Scott; Ryan, Jonathan; Wu, Jia; Crowley, Michael J; Mayes, Linda C; Baskin-Sommers, Arielle

    2016-09-01

    Psychopathic offenders are described as emotionally cold, displaying deficits in affective responding. However, research demonstrates that many of the psychopathy-related deficits are moderated by attention, such that under conditions of high attentional and perceptual load psychopathic offenders display deficits in affective responses, but do not in conditions of low load. To date, most studies use measures of defensive reflex (i.e., startle) and conditioning manipulations to examine the impact of load on psychopathy-related processing, but have not examined more direct measures of attention processing. In a sample of adult male offenders, the present study examined time-frequency EEG phase coherence in response to a picture-viewing paradigm that manipulated picture familiarity to assess neural changes in processing based on perceptual demands. Results indicated psychopathy-related differences in the theta response, an index of readiness to perceive and integrate sensory information. These data provide further evidence that psychopathic offenders have disrupted integration of sensory information.

  12. Japanese Pupils’ Attribution of their Perceived Mathematics Performance and the Relationships Between their Attribution of Mathematics Performance and their Affective Attitudes Promoted by Different Teaching Methods

    Directory of Open Access Journals (Sweden)

    Tomomi Saeki

    2006-04-01

    Full Text Available This research used a questionnaire survey to explore the relationship between pupils’ attribution of their perceived mathematics performance and their affective attitudes towards mathematics learning as promoted by the different teaching methods they were exposed to in their mathematics classes. Both 5th and 8th graders attributed their success in learning mathematics to effort, although support from the teacher and support at home were also perceived as important factors in their success. The 5th graders and 8th graders overall gave effort-based attributions in the case of failure, while for 5th graders, ability was regarded as being as important as effort, in attributing failure in mathematics learning. Pupils who attributed their success in mathematics learning to effort, support at school and home, preferred teacher explanation and reading a textbook as learning strategies, while those attributing it to their ability preferred Individual work. Where pupils attributed success to luck, this seemed to have a negative effect on their affective attitudes towards mathematics learning as promoted by different teaching methods, while attributing failure to luck seemed to have positive effect. Attributing failure to poor teaching seemed to have a negative effect on their perception of teacher explanation. The relationships between pupil effort or ability based attributions of failure and their preference for different teaching methods were not clear. Adopting various teaching methods in mathematics classes would seem to support pupils who have different attribution styles.

  13. The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review

    OpenAIRE

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  14. Attributional, Perceptual, and Affective Responses to Depressed and Nondepressed Marital Partners.

    Science.gov (United States)

    Sacco, William P.; And Others

    1993-01-01

    Husbands of wives with (n=22) or without (n=23) history of depressive disorder indicated their attributions about and affective reactions to real and hypothetical positive and negative events occurring to their wives, rated their wives on personality traits, and reported their own marital satisfaction. Depressed wives were rated more negatively on…

  15. Dispositional Empathic Concern, Gender, Level of Experience, Teacher Efficacy, Attributions of Controllability and Teacher Affect

    Science.gov (United States)

    Panik, Meredith Anne

    2010-01-01

    Teachers' pity and anger responses to students who fail often are interpreted by the students as indicative of the teachers' attributions for the cause behind the student failure. Students' interpretations of these emotional responses can affect their self-esteem and expectations for future success. The present study explored variables that may…

  16. Ethanol affects the development of sensory hair cells in larval zebrafish (Danio rerio.

    Directory of Open Access Journals (Sweden)

    Phillip M Uribe

    Full Text Available Children born to mothers with substantial alcohol consumption during pregnancy can present a number of morphological, cognitive, and sensory abnormalities, including hearing deficits, collectively known as fetal alcohol syndrome (FAS. The goal of this study was to determine if the zebrafish lateral line could be used to study sensory hair cell abnormalities caused by exposure to ethanol during embryogenesis. Some lateral line sensory hair cells are present at 2 days post-fertilization (dpf and are functional by 5 dpf. Zebrafish embryos were raised in fish water supplemented with varying concentrations of ethanol (0.75%-1.75% by volume from 2 dpf through 5 dpf. Ethanol treatment during development resulted in many physical abnormalities characteristic of FAS in humans. Also, the number of sensory hair cells decreased as the concentration of ethanol increased in a dose-dependent manner. The dye FM 1-43FX was used to detect the presence of functional mechanotransduction channels. The percentage of FM 1-43-labeled hair cells decreased as the concentration of ethanol increased. Methanol treatment did not affect the development of hair cells. The cell cycle markers proliferating cell nuclear antigen (PCNA and bromodeoxyuridine (BrdU demonstrated that ethanol reduced the number of sensory hair cells, as a consequence of decreased cellular proliferation. There was also a significant increase in the rate of apoptosis, as determined by TUNEL-labeling, in neuromasts following ethanol treatment during larval development. Therefore, zebrafish are a useful animal model to study the effects of hair cell developmental disorders associated with FAS.

  17. 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.

  18. Sperm Affects Head Sensory Neuron in Temperature Tolerance of Caenorhabditis elegans

    Directory of Open Access Journals (Sweden)

    Satoru Sonoda

    2016-06-01

    Full Text Available Tolerance to environmental temperature change is essential for the survival and proliferation of animals. The process is controlled by various body tissues, but the orchestration of activity within the tissue network has not been elucidated in detail. Here, we show that sperm affects the activity of temperature-sensing neurons (ASJ that control cold tolerance in Caenorhabditis elegans. Genetic impairment of sperm caused abnormal cold tolerance, which was unexpectedly restored by impairment of temperature signaling in ASJ neurons. Calcium imaging revealed that ASJ neuronal activity in response to temperature was decreased in sperm mutant gsp-4 with impaired protein phosphatase 1 and rescued by expressing gsp-4 in sperm. Genetic analysis revealed a feedback network in which ASJ neuronal activity regulates the intestine through insulin and a steroid hormone, which then affects sperm and, in turn, controls ASJ neuronal activity. Thus, we propose that feedback between sperm and a sensory neuron mediating temperature tolerance.

  19. The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine.

    Science.gov (United States)

    Vitalini, Sara; Ruggiero, Antonietta; Rapparini, Francesca; Neri, Luisa; Tonni, Marco; Iriti, Marcello

    2014-11-01

    This work reports the effects of resistance inducers on wine aroma compounds and sensory attributes. Resistance inducers are a class of products able to elicit the plant defence mechanisms against pathogens, incurring lower toxicological risks than conventional agrochemicals. Among them, chitosan (CHT) and benzothiadiazole (BTH) are particularly effective in stimulating the biosynthesis of bioactive phytochemicals. They were used in a two-year survey conducted to assess experimental wines obtained from elicitor-treated grapes. Compared with conventional fungicides (penconazole and methyldinocap), in 2009, BTH increased total acetals and esters, while CHT raised the levels of total acetals and alcohols. Sensory analysis revealed that overall acceptance was higher in CHT than in BTH. In 2010, differences were not significant. Therefore, plant activators deserve attention beyond their efficacy in crop protection. In particular, in our experimental conditions, CHT improved the volatile profile, flavour and taste of Groppello wine.

  20. 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.

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

    OpenAIRE

    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 Dunn in The Adolescent/Adult Sensory Profile: self questionnaire. Pearson, 2002a), and a qualitative questionnaire to investigate sensory issues in...

  2. The structure and size of sensory bursts encode stimulus information but only size affects behavior.

    Science.gov (United States)

    Marsat, Gary; Pollack, Gerald S

    2010-04-01

    Cricket ultrasound avoidance is a classic model system for neuroethology. Avoidance steering is triggered by high-firing-rate bursts of spikes in the auditory command neuron AN2. Although bursting is common among sensory neurons, and although the detailed structure of bursts may encode information about the stimulus, it is as yet unclear whether this information is decoded. We address this question in two ways: from an information coding point of view, by showing the relationship between stimulus and burst structure; and also from a functional point of view by showing the relationship between burst structure and behavior. We conclude that the burst structure carries detailed temporal information about the stimulus but that this has little impact on the behavioral response, which is affected mainly by burst size.

  3. Abnormal sensory integration affects balance control in hemiparetic patients within the first year after stroke

    Directory of Open Access Journals (Sweden)

    Clarissa B. Oliveira

    2011-01-01

    Full Text Available OBJECTIVE: Impairments in balance can be a consequence of changes in the motor, sensory, and integrative aspects of motor control. Abnormal sensory reweighting, i.e., the ability to select the most appropriate sensory information to achieve postural stability, may contribute to balance impairment. The Sensory Organization Test is a component of Computerized Dynamic Posturography that evaluates the impact of visual, vestibular, and somatosensory inputs, as well as sensory reweighting, under conditions of sensory conflict. The aim of this study is to compare balance control in hemiparetic patients during the first year post-stroke and in age-matched neurologically normal subjects using the Berg Balance Scale and Computerized Dynamic Posturography. METHODS: We compared the Berg Balance Scale and Sensory Organization Test scores in 21 patients with hemiparesis after first-ever ischemic stroke and in 21 age-matched, neurologically normal subjects. An equilibrium score was defined for each Sensory Organization Test condition. RESULTS: Berg Balance Scale scores were significantly lower in the patients than in the neurologically normal subjects. Equilibrium scores were significantly lower in the patients than in the neurologically normal subjects for those Sensory Organization Test conditions that did not provide appropriate somatosensory information and under conditions of sensory conflict. A history of falls was more frequent in patients with lower equilibrium scores. CONCLUSION: During the first year after a stroke, defective sensory reweighting significantly impacts balance control in hemiparetic patients. These results are important for the planning of effective rehabilitation interventions.

  4. Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties, quality and sensory attributes of table grapes.

    Science.gov (United States)

    Konuk Takma, Dilara; Korel, Figen

    2017-04-15

    Alginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35days of storage at 4±2°C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.

  5. 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.

  6. 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

  7. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.

    Science.gov (United States)

    Grobbel, J P; Dikeman, M E; Hunt, M C; Milliken, G A

    2008-10-01

    The objectives were to determine the effects of packaging atmosphere and injection-enhancement on tenderness, sensory traits, desmin degradation, and display color of different beef muscles. Longissimus lumborum (LL; n = 12 pairs), semitendinosus (ST; n = 12 pairs), and triceps brachii (TB; n = 24 pairs; 12 from the same carcasses as the LL and ST and 12 additional pairs) were obtained from the same USDA Select, A-maturity carcasses. On d 7 postmortem, each muscle from one side of the carcass was injection-enhanced, and each muscle from the other side was nonenhanced. Steaks 2.54-cm thick were cut from the muscles and packaged in vacuum packaging (VP), ultra-low oxygen with CO (ULO(2)CO; 0.4% CO/35% CO(2)/69.6% N(2)) modified atmosphere packaging (MAP), or high-oxygen MAP (HiO(2); 80% O(2)/20% CO(2)) and assigned to 14-d tenderness or display followed by 18- or 28-d tenderness measurement. Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d and all other steaks for 14 d. Steaks for Warner-Bratzler shear force, sensory panel (n = 8 trained panelists), and desmin degradation were cooked to 70 degrees C. Steaks were displayed under fluorescent lighting (2,153 lx, 3,000 K) for 7 d. Trained color panelists (n = 10) assigned display color scores. Enhanced steaks had lower (P HiO(2) MAP. The LL and TB were more tender (P HiO(2) MAP were oxidative or rancid. Enhanced steaks had more (P 0.05) by packaging or enhancement. Enhanced steaks were darker (P HiO(2) MAP discolored faster (P HiO(2) MAP.

  8. Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.

    Science.gov (United States)

    Felfoul, Imène; Bornaz, Salwa; Baccouche, Aroua; Sahli, Ali; Attia, Hamadi

    2015-10-01

    The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L(-1) of lactic ferments and 0.30 mL L(-1) of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

  9. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.

    Science.gov (United States)

    Sindelar, J J; Cordray, J C; Sebranek, J G; Love, J A; Ahn, D U

    2007-06-01

    Uncured, no-nitrate/nitrite-added meat products can be manufactured with vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control.

  10. 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.

  11. Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes.

    Science.gov (United States)

    Campos, F S; Carvalho, G G P; Santos, E M; Araújo, G G L; Gois, G C; Rebouças, R A; Leão, A G; Santos, S A; Oliveira, J S; Leite, L C; Araújo, M L G M L; Cirne, L G A; Silva, R R; Carvalho, B M A

    2017-02-01

    Quality and sensory attributes of meat from 32 mixed-breed Santa Inês lambs fed diets composed of four silages with old man saltbush (Atriplex nummularia Lind), buffelgrass (Cenchrus ciliaris), Gliricidia (Gliricidia sepium), and Pornunça (Manihot sp.) were evaluated. Meat from lambs fed diet containing old man saltbush silage (P0.05). However, the silages led to differences (P<0.05) in aroma, tenderness, and flavor values. The meat from animals fed the pornunça and Gliricidia silages was tenderer. Flavor scores were higher in meat from lambs that consumed old man saltbush silage and lower in the meat from those fed buffelgrass silage. Diets formulated with buffelgrass silage for sheep reduce meat production. Based on the results for carcass weight and meat quality, old man saltbush and pornunça are better silages for finishing sheep.

  12. 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.

  13. 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.

  14. 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...

  15. The leader in social network schema: Perceptions of network structure affect gendered attributions of charisma

    OpenAIRE

    Brands, R. A.; Menges, J; kilduff, M.

    2015-01-01

    Charisma is crucially important for a range of leadership outcomes. Charisma is also in the eye of the beholder – an attribute perceived by followers. Traditional leadership theory has tended to assume charismatic attributions flow to men rather than women. We challenge this assumption of an inevitable charismatic bias toward men leaders. We propose that gender-biased attributions about the charismatic leadership of men and women are facilitated by the operation of a leader-in-social-network ...

  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. 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

    2016-10-03

    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.

  18. 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.

  19. 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 < 0.05) in unstressed- and ASA-L. monocytogenes populations on ham slices. During storage, the unstressed-L. monocytogenes populations on HBA-treated samples were 0.5 to 2.0 log CFU/cm(2) lower (P < 0.05) than control samples and those dipped in DI water. The lag-phase of the unstressed-L. monocytogenes population was extended from 3.396 to 7.125 d (control) to 7.194 to 10.920 d in the HBA-treated samples. However, the ASA-L. monocytogenes population showed resistance to HBA because they had a higher growth rate than control samples and had similar growth variables to DI water-treated samples during storage. Dipping in HBA solution did not adversely affect the 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.

  20. Pain and dental implantology: sensory quantification and affective aspects. Part I: At the private dental office.

    Science.gov (United States)

    Muller, E; Ríos Calvo, M P

    2001-01-01

    After an extensive review of the dental literature, few articles were found related to pain and implantology. Management of orofacial pain has traditionally been a difficult challenge for the dental-medical profession. Patients may be afraid of dental pain, particularly in cases of dental implantology. Therefore, a study to obtain more conclusive data was developed. Taking into account that the perception of pain and the threshold of pain vary among individuals, a 2-year clinical study was established in private practice utilizing a verbal method (double-blind). The study was used to quantify sensory and affective aspects of pain associated with dental implantology on 75 patients in a private dental office. All of the implants were placed by the same clinician. Data were recorded following a Pain Data Sheet designed for this particular study. The aim of this study was to obtain different aspects of data as follows: 1) Fear of the dentist and fear of dental implant procedures utilizing a descriptive scale of 1 to 10, with 1 indicative of no fear. 2) Dental areas and ridges: Dental pain, pain in edentulous areas, and pain in the implanted area utilizing a scale of 0 to 8, with 0 indicative of no pain. 3) Function and pain: during mastication, swallowing, speech, yawning, opening, closing, and lateral excursions and indication of cervical pain or back pain, each calibrated by the presence or absence of pain. 4) Palpation and pain of the temporomandibular joint, the temporal muscle, the area of the pterygoid muscles, masseter muscle, and sternocleidomastoid muscle, all calibrated on the indication of presence or absence of pain. 5) Others: ear pain, neuralgia, headaches, edema, and hematoma, calibrated on the basis of presence or absence. The aforementioned factors were evaluated immediately before surgery and after surgery, at 24 hours, and during a follow up for a period of 2 years at intervals of 1 week; 1, 2, 3, 4, and 6 months; and 1 and 2 years after surgery

  1. Matrix properties affect the sensory perception of emulsion-filled gels

    NARCIS (Netherlands)

    Sala, G.; Wijk, de R.A.; Velde, van de F.; Aken, van G.A.

    2008-01-01

    The breakdown properties and sensory perception of emulsion-filled gels with different matrices were studied at varying emulsion concentrations. The gel matrices used were cold-set whey protein isolate (WPI), gelatin, ¿-carrageenan and a mixture of ¿-carrageenan and ¿-carrageenan. The oil-in-water e

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu traditional Sardinian fresh cheese

    Directory of Open Access Journals (Sweden)

    Carlo Spanu

    2013-11-01

    Full Text Available A study was conducted to evaluate the dura- bility of the traditional fresh soft cheese Fruhe manufactured in Sardinia either from goats’ or sheep’s milk. Four farmstead cheese-making plants were visited three times during the Fruhe cheese-making season. During each visit environmental samples were collected from food contact and non-food contact sur- faces in order to evaluate the presence of Enterobacteriaceae, Escherichia coli, Pseudomonas spp. and Listeria spp. In a total of 60 environmental samples, Escherichia coli and Listeria spp. were never detected, while contamination with Enterobacteriaceae and Pseudomonas spp. was observed respectively in 48% and 43% of samples. The microbiological profile of 48 Fruhe cheese samples was assessed at different time points during the product shelf-life. Aerobic mesophilic bacteria, Enterobacteriaceae, E. coli, Pseudomonas spp., Bacillus cereus and Listeria monocytogenes were investigated at 0, 7, 14 and 21 days after production. E. coli, L. monocytogenes and B. cereus were never detected in the product. Enterobacteriaceae contamination was observed, showing decreasing levels over time. Pseudomonas spp. was recovered in only two Fruhe samples (3.3% at day 0. Sensory analysis was also conducted using a triangle test to determine whether a difference between Fruhe samples at 14 and 21 days of shelf-life exists. Based on the evolution of the microbiological profile and the sensory attributes observed in the present study, it is reasonable to assume that the product shelf-life can be feasibly extended up to 21 days.

  7. 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…

  8. Perceptual grouping does not affect multi-attribute decision making if no processing costs are involved.

    Science.gov (United States)

    Ettlin, Florence; Bröder, Arndt

    2015-05-01

    Adaptive strategy selection implies that a decision strategy is chosen based on its fit to the task and situation. However, other aspects, such as the way information is presented, can determine information search behavior; especially when the application of certain strategies over others is facilitated. But are such display effects on multi-attribute decisions also at work when the manipulation does not entail differential costs for different decision strategies? Three Mouselab experiments with hidden information and one eye tracking experiment with an open information board revealed that decision behavior is unaffected by purely perceptual manipulations of the display based on Gestalt principles; that is, based on manipulations that induce no noteworthy processing costs for different information search patterns. We discuss our results in the context of previous findings on display effects; specifically, how the combination of these findings and our results reveal the crucial role of differential processing costs for different strategies for the emergence of display effects. This finding describes a boundary condition of the commonly acknowledged influence of information displays and is in line with the ideas of adaptive strategy selection and cost-benefit tradeoffs.

  9. PARO robot affects diverse interaction modalities in group sensory therapy for older adults with dementia.

    Science.gov (United States)

    Šabanović, Selma; Bennett, Casey C; Chang, Wan-Ling; Huber, Lesa

    2013-06-01

    We evaluated the seal-like robot PARO in the context of multi-sensory behavioral therapy in a local nursing home. Participants were 10 elderly nursing home residents with varying levels of dementia. We report three principle findings from our observations of interactions between the residents, PARO, and a therapist during seven weekly therapy sessions. Firstly, we show PARO provides indirect benefits for users by increasing their activity in particular modalities of social interaction, including visual, verbal, and physical interaction, which vary between primary and non-primary interactors. Secondly, PARO's positive effects on older adults' activity levels show steady growth over the duration of our study, suggesting they are not due to short-term "novelty effects." Finally, we show a variety of ways in which individual participants interacted with PARO and relate this to the "interpretive flexibility" of its design.

  10. 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

    This paper elucidates how film may offer itself as a tool for both the representation and conception of space that can strengthen an alternative, phenomenological and transcendental position in architecture. The paper underscores that the film camera can work as a kind of amplifier of how we......, with 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 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...

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

    Science.gov (United States)

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

    2009-05-01

    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 reductions in cytochrome oxidase staining intensity in the deprived barrels. While there were no differences in the magnitude of this effect between males and females, this effect was substantially more pronounced in the gonadectomized subjects. That is, gonadal hormones appeared to play a significant neuroprotective role in the metabolic response of the barrel cortex to deprivation. Thus, either males and females have a common neuroprotective hormonal pathway, or each has a sex-specific hormone pathway that serves an equivalent neuroprotective function.

  12. Attribute framing affects the perceived fairness of health care allocation principles

    Directory of Open Access Journals (Sweden)

    Eyal Gamliel

    2010-02-01

    Full Text Available Health care resource allocation is a central moral issue in health policy, and opinions about it have been studied extensively. Allocation situations have typically been described and presented in a positive manner (i.e., who should receive medical aid. On the other hand, the negative valence allocation situation (i.e., who should not receive medical aid has been relatively neglected. This paper demonstrates how positive versus negative framing of the exact same health care resource allocation situation can affect the perceived fairness of allocation principles. Participants usually perceived non-egalitarian principles (i.e., need, equity and tenure to be fairer in positively framed situations (i.e., to deliver health care resources to certain patients than negatively framed situation (i.e., not to deliver health care resources to other patients. However, framing did not affect the perceived fairness of the equality principle (i.e., a random draw. The paper offers a theoretical explanation for the effect of framing on the perceived fairness of heath care resource allocation and discusses implications for both researchers and policy makers.

  13. The Madrid Affective Database for Spanish (MADS): Ratings of Dominance, Familiarity, Subjective Age of Acquisition and Sensory Experience.

    Science.gov (United States)

    Hinojosa, José A; Rincón-Pérez, Irene; Romero-Ferreiro, M Verónica; Martínez-García, Natalia; Villalba-García, Cristina; Montoro, Pedro R; Pozo, Miguel A

    2016-01-01

    The current study presents ratings by 540 Spanish native speakers for dominance, familiarity, subjective age of acquisition (AoA), and sensory experience (SER) for the 875 Spanish words included in the Madrid Affective Database for Spanish (MADS). The norms can be downloaded as supplementary materials for this manuscript from https://figshare.com/s/8e7b445b729527262c88 These ratings may be of potential relevance to researches who are interested in characterizing the interplay between language and emotion. Additionally, with the aim of investigating how the affective features interact with the lexicosemantic properties of words, we performed correlational analyses between norms for familiarity, subjective AoA and SER, and scores for those affective variables which are currently included in the MADs. A distinct pattern of significant correlations with affective features was found for different lexicosemantic variables. These results show that familiarity, subjective AoA and SERs may have independent effects on the processing of emotional words. They also suggest that these psycholinguistic variables should be fully considered when formulating theoretical approaches to the processing of affective language.

  14. Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

    Directory of Open Access Journals (Sweden)

    Larissa Oliveira Ferreira

    2011-12-01

    Full Text Available This study sought to evaluate the acceptance of "dulce de leche" with coffee and whey. The results were analyzed through response surface, ANOVA, test of averages, histograms, and preference map correlating the global impression data with results of physical, physiochemical and sensory analysis. The response surface methodology, by itself, was not enough to find the best formulation. For ANOVA, test of averages, and preference map it was observed that the consumers' favorite "dulce de leche" were those of formulation 1 (10% whey and 1% coffee and 2 (30% whey and 1% coffee, followed by formulation 9 (20% whey and 1.25% coffee. The acceptance of samples 1 and 2 was influenced by the higher acceptability in relation to the flavor and for presenting higher pH, L*, and b* values. It was observed that samples 1 and 2 presented higher purchase approval score and higher percentages of responses for the 'ideal' category in terms of sweetness and coffee flavor. It was found that consumers preferred the samples with low concentrations of coffee independent of the concentration of whey thus enabling the use of whey and coffee in the manufacture of dulce de leche, obtaining a new product.

  15. 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

    such 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...... carnivores, is facing major challenges as a consequence of the limited access in future sustainable resources of wild fish or other sea living organisms from a lower trophic level for feed production. Consequently, alternative feeding regimes are now considered e.g. use of components of vegetable origin...

  16. Dynamic modulation of inflammatory pain-related affective and sensory symptoms by optical control of amygdala metabotropic glutamate receptor 4.

    Science.gov (United States)

    Zussy, C; Gómez-Santacana, X; Rovira, X; De Bundel, D; Ferrazzo, S; Bosch, D; Asede, D; Malhaire, F; Acher, F; Giraldo, J; Valjent, E; Ehrlich, I; Ferraguti, F; Pin, J-P; Llebaria, A; Goudet, C

    2016-12-20

    Contrary to acute pain, chronic pain does not serve as a warning signal and must be considered as a disease per se. This pathology presents a sensory and psychological dimension at the origin of affective and cognitive disorders. Being largely refractory to current pharmacotherapies, identification of endogenous systems involved in persistent and chronic pain is crucial. The amygdala is a key brain region linking pain sensation with negative emotions. Here, we show that activation of a specific intrinsic neuromodulatory system within the amygdala associated with type 4 metabotropic glutamate receptors (mGlu4) abolishes sensory and affective symptoms of persistent pain such as hypersensitivity to pain, anxiety- and depression-related behaviors, and fear extinction impairment. Interestingly, neuroanatomical and synaptic analysis of the amygdala circuitry suggests that the effects of mGlu4 activation occur outside the central nucleus via modulation of multisensory thalamic inputs to lateral amygdala principal neurons and dorso-medial intercalated cells. Furthermore, we developed optogluram, a small diffusible photoswitchable positive allosteric modulator of mGlu4. This ligand allows the control of endogenous mGlu4 activity with light. Using this photopharmacological approach, we rapidly and reversibly inhibited behavioral symptoms associated with persistent pain through optical control of optogluram in the amygdala of freely behaving animals. Altogether, our data identify amygdala mGlu4 signaling as a mechanism that bypasses central sensitization processes to dynamically modulate persistent pain symptoms. Our findings help to define novel and more precise therapeutic interventions for chronic pain, and exemplify the potential of optopharmacology to study the dynamic activity of endogenous neuromodulatory mechanisms in vivo.Molecular Psychiatry advance online publication, 20 December 2016; doi:10.1038/mp.2016.223.

  17. 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.

  18. 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.

  19. Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage.

    Science.gov (United States)

    Guevara-Franco, José Alfredo; Alonso-Calleja, Carlos; Capita, Rosa

    2010-02-01

    The shelf life of poultry legs stored aerobically and the possible role of the aminopeptidase activity of gram-negative bacteria (p-nitroaniline test) as a predictor of poultry spoilage were evaluated on the basis of microbiological and sensory parameters. Chicken legs (n = 30) obtained immediately after evisceration in a local poultry processing plant were kept under aerobic refrigeration (4 +/- 1 degrees C) for 7 days. Microbiological (counts of aerobic bacteria and psychrotrophs) and sensory (odor, color, and general acceptability on a hedonic scale of 1 to 9) parameters and aminopeptidase activity (absorbance at 390 nm [A(390)]) determinations were performed after 0, 1, 3, 5, and 7 days of storage. Aerobic plate counts of 7 log CFU/g and a score of 6 for general acceptability were used as indicators of the end point of shelf life. Strong correlations (r > or = 0.76; P counts, hedonic scores, and A(390) values. Samples were judged as unacceptable (shelf-life end point) after 2 and 4 days on the basis of sensory and microbiological analyses, respectively. A(390) values of 0.52 and 0.89 (corresponding to p-nitroaniline concentrations of 6.25 and 10.7 microg/ml, respectively) are proposed as the upper limits for acceptability on the basis of sensory and microbiological determinations, respectively. However, these recommendations are based on a small set of samples, and their general application is yet to be verified.

  20. Measuring Mindreading: A Review of Behavioral Approaches to Testing Cognitive and Affective Mental State Attribution in Neurologically Typical Adults

    Science.gov (United States)

    Turner, Rose; Felisberti, Fatima M.

    2017-01-01

    Mindreading refers to the ability to attribute mental states, including thoughts, intentions and emotions, to oneself and others, and is essential for navigating the social world. Empirical mindreading research has predominantly featured children, groups with autism spectrum disorder and clinical samples, and many standard tasks suffer ceiling effects with neurologically typical (NT) adults. We first outline a case for studying mindreading in NT adults and proceed to review tests of emotion perception, cognitive and affective mentalizing, and multidimensional tasks combining these facets. We focus on selected examples of core experimental paradigms including emotion recognition tests, social vignettes, narrative fiction (prose and film) and participative interaction (in real and virtual worlds), highlighting challenges for studies with NT adult cohorts. We conclude that naturalistic, multidimensional approaches may be productively applied alongside traditional tasks to facilitate a more nuanced picture of mindreading in adulthood, and to ensure construct validity whilst remaining sensitive to variation at the upper echelons of the ability. PMID:28174552

  1. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.

    Science.gov (United States)

    Sindelar, J J; Cordray, J C; Sebranek, J G; Love, J A; Ahn, D U

    2007-08-01

    Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes.

  2. Empathy hurts: compassion for another increases both sensory and affective components of pain perception.

    Science.gov (United States)

    Loggia, Marco L; Mogil, Jeffrey S; Bushnell, M Catherine

    2008-05-01

    Recent studies demonstrate that some brain structures activated by pain are also engaged when an individual observes someone else in pain, and that these empathy-related responses are modulated as a function of the affective link between the empath and the individual in pain. In this study we test the hypothesis that empathy-evoked activation in the pain network leads to heightened pain perception. After inducing in half of our subjects a state of high empathy for an actor and in the other half a state of low empathy towards him, we measured the sensitivity to heat stimuli of various intensities in healthy participants while they watched the actor being exposed to similar stimuli. Participants in the "high-empathy" group rated painful (but not non-painful) stimuli applied to themselves as more intense and unpleasant than did those in the "low-empathy" group. Positive correlations between state empathy scores and pain ratings further suggest that this perceptual phenomenon depends on the magnitude of empathic response induced in the participants. The effects were observed when subjects watched the model receiving either neutral or painful stimuli, suggesting that it is empathy itself that alters pain perception, and not necessarily the observation of pain behaviors.

  3. Overview of Affective Sensory Evaluation Techniques for Food Sensory Quality%情感型感官测试技术动态分析

    Institute of Scientific and Technical Information of China (English)

    支瑞聪; 赵镭; 张璐璐

    2016-01-01

    根据获取的消费者测试数据的类型,可将消费喜好测试分为定性测试和定量测试;根据消费者对产品感官品质的态度,可将消费偏好测试分为接受性测试和偏爱性测试。主要介绍了国内外消费喜好测试主要技术方法的基本原理和实施过程,并对各方法的特点进行分析,可为企业实施消费者感官测试提供指导。%According to the data type of consumer test, the consumer test can be divided into qualitative test and quantitative test. According to the consumers' attitude to product sensory quality, the consumer test can be divided into acceptance and preference test. This paper states the basic principal and conducting procedure of the main technology methods of consumer preference test, and analysis the characteristics of the methods, which can provide guidance to the companies conducting the sensory analysis of consumers.

  4. Sensory properties of menthol and smoking topography

    Directory of Open Access Journals (Sweden)

    Hoffman Allison C

    2011-05-01

    Full Text Available Abstract Although there is a great deal known about menthol as a flavoring agent in foods and confections, less is known about the particular sensory properties of menthol cigarette smoke. Similarly, although smoking topography (the unique way an individual smokes a cigarette has been well studied using non-menthol cigarettes, there is relatively less known about how menthol affects smoking behavior. The objective of this review is to assess the sensory properties of menthol tobacco smoke, and smoking topography associated with menthol cigarettes. The cooling, analgesic, taste, and respiratory effects of menthol are well established, and studies have indicated that menthol’s sensory attributes can have an influence on the positive, or rewarding, properties associated smoking, including ratings of satisfaction, taste, perceived smoothness, and perceived irritation. Despite these sensory properties, the data regarding menthol’s effect on smoking topography are inconsistent. Many of the topography studies have limitations due to various methodological issues.

  5. 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.

  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. 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

  8. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.

    Science.gov (United States)

    Hayaloglu, A A; Tolu, C; Yasar, K; Sahingil, D

    2013-05-01

    The effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter culture systems (no starter, mesophilic and thermophilic starters) were used in the manufacture of goat milk cheeses (called Gokceada goat cheese). Volatile composition was determined by a solid-phase microextraction-gas chromatography-mass spectrometric method. Sixty compounds including esters (13), carboxylic acids (7), aldehydes (6), ketones (8), alcohols (14), and miscellaneous compounds (12) were identified. Esters, alcohols, and carboxylic acids were the main classes of volatile components in the cheeses. Both qualitatively and quantitatively, the use of different starter cultures and goat breeds significantly influenced the volatile fraction of goat milk cheese. Decanoic, hexanoic, and octanoic (commonly named capric, caproic, and caprylic) acids were indicator compounds to distinguish the goat breeds. Principal component analysis grouped the cheeses based on the use of starter culture and goat breed. Starter-free cheeses were separately located on the plot and age-related changes were present in all samples. Sensory evaluation of 90-d-old cheeses showed that the cheeses from the Gokceada breed received higher odor, flavor, and quality scores than those from the Turkish Saanen breed, and cheeses made using mesophilic starters resulted in the most satisfactory scores for flavor and quality attributes. In conclusion, goat milk cheeses made using milk from Gokceada goats and mesophilic starter culture had the best quality in terms of volatile composition and sensory attributes.

  9. Investigation of some factors affecting the sensory level of spinal anesthesia: position, baricity, temperature, needle direction and speed of injection

    NARCIS (Netherlands)

    R. Stienstra

    1990-01-01

    textabstractThe purpose of the studies to be presented was to investigate different factors influencing spinal anesthesia with bupivacaine 0.5 %. More specifically, the first study investigated the differences in intrathecal distribution as measured by the maximum sensory level of blockade between t

  10. The double-edged sword of genetic accounts of criminality: causal attributions from genetic ascriptions affect legal decision making.

    Science.gov (United States)

    Cheung, Benjamin Y; Heine, Steven J

    2015-12-01

    Much debate exists surrounding the applicability of genetic information in the courtroom, making the psychological processes underlying how people consider this information important to explore. This article addresses how people think about different kinds of causal explanations in legal decision-making contexts. Three studies involving a total of 600 Mechanical Turk and university participants found that genetic, versus environmental, explanations of criminal behavior lead people to view the applicability of various defense claims differently, perceive the perpetrator's mental state differently, and draw different causal attributions. Moreover, mediation and path analyses highlight the double-edged nature of genetic attributions-they simultaneously reduce people's perception of the perpetrator's sense of control while increasing people's tendencies to attribute the cause to internal factors and to expect the perpetrator to reoffend. These countervailing relations, in turn, predict sentencing in opposite directions, although no overall differences in sentencing or ultimate verdicts were found.

  11. 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…

  12. Psychological attributes and changes in disability among low-functioning older persons : Does attrition affect the outcomes?

    NARCIS (Netherlands)

    Kempen, GIJM; van Sonderen, E

    2002-01-01

    The impact of attrition was studied in a two-wave panel study on the associations between psychological attributes (mastery, self-efficacy expectancies) and disability increase among low-functioning older persons (n=753, 76.4% participated at the follow-up 2 years later). The results showed that: (1

  13. 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…

  14. 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

  15. 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 added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were...... also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than...

  16. Effect of Free and Microencapsulation Probiotic Bacteria on Yogurt Sensory Attributes%游离与微胶囊化益生菌对酸奶感官性质的影响

    Institute of Scientific and Technical Information of China (English)

    王潆雪

    2011-01-01

    对游离益生菌与微胶囊化益生菌(嗜酸乳杆菌和双歧杆菌)的存活率、pH、胞外多糖的产生进行了比较,且对添加这两种形式的益生菌酸奶,在贮存7周后的感官性质进行了评定.结果表明,微胶囊有助于提高益生菌在酸奶中存活率,且添加游离或包埋益生菌的酸奶在贮存期间,其外观、色泽、风味及酸度并无显著变化,但酸奶的质地(光滑程度)变化显著.%The survival rate, pH and the generation of extracellular polysaccharide were compared between free probiotic bacteria and microencapsulation probiotic bacteria ( Lactobacillus acidophilus and Bifidobacterium lactis )in this paper.Sensory attributes of the yoghurt with this two kind of probiotic bacteria respectively were also evaluated as stored for 7 weeks.Result showed that microencapsulation could hardly change the appearance, color, flavor and acidity of the yoghurt, but could greatly enhance the survival rate of the probiotic bacteria in yogurt and improve the taste of the yogurt.

  17. Soil water availability in rainfed cultivation affects more than cultivar some nutraceutical components and the sensory profile of virgin olive oil.

    Science.gov (United States)

    Bucelli, Pierluigi; Costantini, Edoardo A C; Barbetti, Roberto; Franchini, Elena

    2011-08-10

    This research considered the varieties 'Frantoio' and 'Moraiolo' growing in rainfed olive trees (Olea europaea) and took place in Tuscany, central Italy. Soil moisture was monitored during the very meteorologically contrasting years 2002 and 2003 in two nearby olive groves. The plots had the same morphological and climatic conditions, but different soil types. Monocultivar oil samples were analyzed to determine fatty acids, minor polar compounds, and tocopherols content and were submitted to organoleptic analysis by a panel of trained tasters. The results highlighted that soil water regimen affects some nutraceutical components and the sensory evaluation of olive oil. Cultivar also affected yield components, polyphenols, and tocopherols content, but less than soil water availability. The plants on the soil inducing a relatively more intense and longer water deficit during summer (a Skeleti Calcaric Regosol) had an early ripening and gave the best results in terms of phenolic compounds and, consequently, antioxidant properties of the olive oil. The sensorial properties of the oil obtained from both cultivars on the Regosol were superior in both years of the trial.

  18. Tribology and sensory attributes of food dispersions

    NARCIS (Netherlands)

    Chojnicka - Paszun, A.

    2009-01-01

    The impact of food industry on societal aspects grows dynamically, thereby posing new challenges for food developers to comply to consumer demands. Consumers expect new and more sophisticated products that are tuned to their very specific needs, like health and life-style. This means that food produ

  19. Affective Valence, Stimulus Attributes, and P300: Color vs. Black/White and Normal vs. Scrambled Images

    Science.gov (United States)

    Cano, Maya E.; Class, Quetzal A.; Polich, John

    2009-01-01

    Pictures from the International Affective Picture System (IAPS) were selected to manipulate affective valence (unpleasant, neutral, pleasant) while keeping arousal level the same. The pictures were presented in an oddball paradigm, with a visual pattern used as the standard stimulus. Subjects pressed a button whenever a target was detected. Experiment 1 presented normal pictures in color and black/white. Control stimuli were constructed for both the color and black/white conditions by randomly rearranging 1 cm square fragments of each original picture to produce a “scrambled” image. Experiment 2 presented the same normal color pictures with large, medium, and small scrambled condition (2, 1, and 0.5 cm squares). The P300 event-related brain potential demonstrated larger amplitudes over frontal areas for positive compared to negative or neutral images for normal color pictures in both experiments. Attenuated and nonsignificant valence effects were obtained for black/white images. Scrambled stimuli in each study yielded no valence effects but demonstrated typical P300 topography that increased from frontal to parietal areas. The findings suggest that P300 amplitude is sensitive to affective picture valence in the absence of stimulus arousal differences, and that stimulus color contributes to ERP valence effects. PMID:18708099

  20. 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

  1. Ansiedade social e atribuição de emoções a faces neutras Social snxiety and attribution of affect to neutral faces

    Directory of Open Access Journals (Sweden)

    Nelson Torro Alves

    2012-04-01

    Full Text Available Trabalhos anteriores têm revelado vieses no reconhecimento de emoções e padrões diferenciais de ativação cerebral no transtorno de ansiedade social. No presente estudo, foi investigada a atribuição de emoções a faces neutras em 22 indivíduos com ansiedade social e 20 voluntários controles. Através do método da escolha forçada, participantes atribuíram emoções de alegria, medo, raiva ou tristeza a faces neutras. Verificou-se que homens e mulheres com ansiedade social atribuíram mais frequentemente emoções de raiva e tristeza às faces neutras, respectivamente. A atribuição de raiva por homens pode estar associada à tendência masculina em detectar sinais de hostilidade no ambiente social, enquanto que o aumento na atribuição de tristeza pelas mulheres pode estar associado à facilitação na identificação de emoções negativas. Os resultados sugerem que a ansiedade social afeta diferentemente os sexos e têm implicações importantes sobre o uso da face neutra como condição de base ou controle nas neurociências comportamentais.Previous research has revealed facial emotion recognition biases and distinctive patterns of brain activation in social anxiety disorder. We investigated the attribution of emotion to neutral facial displays in 22 subjects with social anxiety and 20 healthy controls. Using a forced choice paradigm, participants labeled neutral faces as happy, fearful, angry or sad. The most frequent emotional labels attributed by males and females to neutral faces were anger and sadness, respectively. These findings are discussed according to the notion that the attribution of anger by men may be associated with the male tendency to detect hostile environmental signs, whereas the increased attribution of sadness by females might be associated with facilitated identification of negative affect. The results suggest that social anxiety disorder differentially affects males and females and has important

  2. 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...... and psychological symptoms. The results confirm that pruritus is multidimensional and indicate that the affective dimension may be the most important predictor of pruritus-related psychological morbidity, and that the association may be mediated by its negative impact on sleep quality....

  3. 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...... and psychological symptoms. The results confirm that pruritus is multidimensional and indicate that the affective dimension may be the most important predictor of pruritus-related psychological morbidity, and that the association may be mediated by its negative impact on sleep quality Udgivelsesdato: 2008...

  4. Sensory profile of breast meat from broilers reared in an organic niche production system and conventional standard broilers

    DEFF Research Database (Denmark)

    Horsted, Klaus; Allesen-Holm, Bodil Helene; Hermansen, John Erik;

    2012-01-01

    standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard. RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest....../liver’ and ‘fat’ aroma. CONCLUSION: The sensory profiles differed particularly between conventional standard broilers and organic niche broilers, although differences were also found between breeds. The present study indicates that aroma and taste attributes were more important for the assessors than meat......BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional...

  5. Sensory-specific appetite is affected by actively smelled food odors and remains stable over time in normal-weight women.

    Science.gov (United States)

    Ramaekers, Mariëlle G; Boesveldt, Sanne; Gort, Gerrit; Lakemond, Catriona M M; van Boekel, Martinus A J S; Luning, Pieternel A

    2014-08-01

    Understanding overconsumption starts with knowledge of how separate factors influence our eating behavior. Food cues such as food odors are known for their effect on general appetite and sensory-specific appetite (SSA). Active sniffing rather than passive exposure may induce satiation over time. The objective of this study was to investigate how actively sniffing banana odors affects general appetite, SSA, and subsequent food intake. In a crossover study, 61 women actively smelled cups containing natural banana, artificial banana odor, or water (no odor) for 10 min. Treatment order was randomly assigned as much as possible. General appetite and SSA were monitored by using 100-mm visual analog scales during the 10 min of active sniffing, followed by ad libitum intake of banana milkshake. Results showed that SSA was consistently high (+12 mm) during actively sniffing natural or artificial banana odors, with no decrease in SSA over time. Sniffing both banana odors increased the appetite for banana (+11 mm) and other sweet products (+4 mm), whereas the appetite for savory products decreased by 7 mm (all P appetite scores (P = 0.06). In conclusion, SSA scores during active sniffing were identical to the SSA found in a similar study that used passive smelling, suggesting that SSA is independent of the manner of sniffing and exposure time. Moreover, sweet/savory categorization may suggest that food odors communicate information about the nutrient composition of their associated foods. These data clearly show the appetizing effects of food odors.

  6. 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.

  7. 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.

  8. 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...

  9. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels.

    Science.gov (United States)

    Boran, G; Lawless, H T; Regenstein, J M

    2010-01-01

    Fish skin gelatin has recently been of interest as a product that eliminates religious concerns (Jewish and Muslim) and could be an alternative value-added product from fish waste. Recent research has shown that extraction conditions affect gelatin quality. In this study, gelatin from Asian silver carp skin and extracted under different conditions have been studied sensory properties using descriptive analysis and time intensity testing to determine how extraction conditions affect gelatin sensory properties. Three pairs of gelatin samples were selected based on their gel strength, viscosity, and melting temperature. The impacts of different extraction conditions on instrumental methods were examined. Some functionality measurements were also done to determine how sensory measurements correlate with instrumental measurements. The gel strength varied between 60 ± 10 g and 590 ± 30 g while the viscosity varied between 1.9 ± 0.0 cP and 7.4 ± 0.2 cP. The hardness, melting and gelling temperature of the samples were well correlated with the gel strength (r > 0.90). The results indicated that the strongest correlation among all the sensory attributes was between firmness and melting temperature, which was a negative correlation (-0.75) suggesting that the firmer the gel samples the slower they melt. The viscosity was found to be very discriminative between samples in terms of sensory properties. The functional measurements were found to be strongly correlated within themselves while the sensory measurements were less so, which might be due to the greater variability when using sensory panelists or sensory parameters simply might not be related. The firmness, melting rate, and aftertaste were those sensory attributes most successfully discriminated by the panelists.

  10. Sensory characteristics of different cod products

    DEFF Research Database (Denmark)

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

    2010-01-01

    to be more applicable for studying results of extensive data sets by handling missing values and estimating the significance of sensory attributes. The practical use of the paper is also a quantitative descriptive analysis vocabulary, which may be used as a basis for other studies with cod. It may also...... 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...... storage methods had minor influence on sensory characteristics of cod fillets after short storage time, but after extended storage, the groups were different with regard to most attributes. PRACTICAL APPLICATIONS This paper presents different ways of analyzing sensory data. The process of analysis...

  11. 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.

  12. Sensory nerve conduction studies in neuralgic amyotrophy.

    Science.gov (United States)

    van Alfen, Nens; Huisman, Willem J; Overeem, S; van Engelen, B G M; Zwarts, M J

    2009-11-01

    Neuralgic amyotrophy is a painful, episodic peripheral nerve disorder localized to the brachial plexus. Sensory symptoms occur in 80% of the patients. We assessed the frequency of abnormalities in sensory nerve conduction studies of the lateral and medial antebrachial cutaneous, radial sensory, median sensory, and ulnar sensory nerves in 112 patients. Sensory nerve conduction studies showed abnormalities in nerves, even when the nerve was clinically affected. The lateral and medial antebrachial cutaneous nerves were most often abnormal, in 15% and 17% of nerves. No correlation with the presence or localization of clinical deficits was found. Brachial plexus sensory nerve conduction studies seem to be of little diagnostic value in neuralgic amyotrophy. Our findings also indicate that some sensory lesions may be in the nerve roots instead of the plexus. An examination of normal sensory nerve conduction studies does not preclude neuralgic amyotrophy as a diagnosis.

  13. Attributing illness to food

    DEFF Research Database (Denmark)

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

    2005-01-01

    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...... 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 component...

  14. Role of the sigma-1 receptor in the sensory-discriminative and affective-motivational components of acute and chronic pain

    OpenAIRE

    de la Puente Robles, Beatriz

    2015-01-01

    [spa] El dolor es una experiencia sensorial y emocional desagradable. Es un mecanismo muy complejo determinado por dos componentes: el componente sensorial discriminativo, que corresponde a los mecanismos neurofisiológicos de la nocicepción y que informa de las características del dolor (naturaleza, duración, intensidad,…) y el componente afectivo-motivacional, que expresa la connotación desagradable relacionada con la percepción del dolor y que conlleva consecuencias emocionales que afectan...

  15. Subclinical sensory involvement in monomelic amyotrophy.

    Science.gov (United States)

    Liao, Jenny P; Waclawik, Andrew J; Lotz, Barend P

    2005-12-01

    An 18-year-old woman presented with weakness and atrophy in her hand without associated sensory symptoms, preceding events, or structural abnormalities on neuroimaging. No sensory deficits were detected on neurologic examination. Electrophysiological studies showed not only the expected motor findings for monomelic amyotrophy (MA) in the affected limb, but also markedly reduced sensory nerve action potentials when compared with the unaffected side. These findings suggest that subclinical sensory involvement can exist in patients with otherwise classic presentations of MA.

  16. Mineral fertilizers improve the sensory quality of East African Highland bananas (Musa AAA-EA, cv. Kisansa)

    NARCIS (Netherlands)

    Taulya, G.; Asten, van P.J.A.; Nowakunda, K.; Kaddu-Mukasa, P.

    2010-01-01

    Some farmers in Uganda believe that fertilizers negatively affect the sensory attributes of cooking type bananas. This belief may hamper the adoption of fertilizers. To verify the validity of this belief, bunches (Musa AAA-EA, cv. ‘Kisansa’) from fertilized (i.e. N-P-K-Mg-Zn-S-B-Mo) and non-fertiliz

  17. Sensory-specific appetite is affected by actively smelled food odors and remains stable over time in normal-wight women

    NARCIS (Netherlands)

    Ramaekers, M.G.; Boesveldt, S.; Lakemond, C.M.M.; Boekel, van M.A.J.S.; Luning, P.A.

    2014-01-01

    Understanding overconsumption starts with knowledge of how separate factors influence our eating behavior. Food cues such as food odors are known for their effect on general appetite and sensory-specific appetite (SSA). Active sniffing rather than passive exposure may induce satiation over time. The

  18. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia;

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied...

  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. Organizational Attributes, Market Growth, and Product Innovation

    NARCIS (Netherlands)

    Song, Michael; Chen, Yan

    2014-01-01

    Extensive research has shown that organizational attributes affect product innovation. Extending this literature, this article delimits two general categories of organizational attributes and relates them to product innovation. Organizational attributes can be either control oriented or flexibility

  1. Motor-sensory confluence in tactile perception.

    Science.gov (United States)

    Saig, Avraham; Gordon, Goren; Assa, Eldad; Arieli, Amos; Ahissar, Ehud

    2012-10-03

    Perception involves motor control of sensory organs. However, the dynamics underlying emergence of perception from motor-sensory interactions are not yet known. Two extreme possibilities are as follows: (1) motor and sensory signals interact within an open-loop scheme in which motor signals determine sensory sampling but are not affected by sensory processing and (2) motor and sensory signals are affected by each other within a closed-loop scheme. We studied the scheme of motor-sensory interactions in humans using a novel object localization task that enabled monitoring the relevant overt motor and sensory variables. We found that motor variables were dynamically controlled within each perceptual trial, such that they gradually converged to steady values. Training on this task resulted in improvement in perceptual acuity, which was achieved solely by changes in motor variables, without any change in the acuity of sensory readout. The within-trial dynamics is captured by a hierarchical closed-loop model in which lower loops actively maintain constant sensory coding, and higher loops maintain constant sensory update flow. These findings demonstrate interchangeability of motor and sensory variables in perception, motor convergence during perception, and a consistent hierarchical closed-loop perceptual model.

  2. 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 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 fruit juice.

  3. 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.

  4. Categorization of postoperative pain descriptors in the sensitive, affective and evaluative dimensions of painful experiences Categorización de los descriptores del dolor postoperatorio en las dimensiones sensorial, afectiva y evaluadora de esa experiencia Categorização de descritores da dor pós-operatória nas dimensões sensitiva, afetiva e avaliativa da experiência dolorosa

    Directory of Open Access Journals (Sweden)

    Lilian Varanda Pereira

    2007-08-01

    Full Text Available The main purpose of this study was categorizing 20 descriptors of post-operative pain sensory, affective and evaluative dimensions. Sixty-one physicians participated. They were between 24 and 63 years old and categorized 20 descriptors by considering their level of attribution in the description of post-operative pain sensory, affective and evaluative qualities. The categorization showed that the most frequently attributed descriptors of sensitive pain qualities were: lacerating, unbearable, fulminating, intense and deep; and, for the affective qualities: hallucinating, annihilating, maddening, despairing, inhuman, blinding, terrible, monstrous and dreadful; whereas for the evaluative qualities, they were: unbearable, strong, intense and violent. The most frequently attributed descriptors in the description of post-operative pain are those mostly judged adequate to describe the affective qualities of this experience.El principal objetivo de este estudio fue caracterizar los 20 descriptores del dolor postoperatorio en las dimensiones sensorial, afectiva y evaluadora del dolor. Participaron 61 médicos, con edad entre 24 y 63 años, que caracterizaron 20 descriptores, considerando el grado de atribución de los mismos en la descripción de las calidades sensoriales, afectivas y evaluadoras del dolor. Los resultados mostraron que, entre los 20 descriptores juzgados por los médicos, la categorización mostró que los de mayor atribución en la descripción de las calidades sensoriales del dolor fueron: dilacerante, insufrible, fulminando, intenso profundo; de las calidades afectivas fueron: alucinando, aniquilador, enloquecedor, desesperador, desumano, deslumbrando, terrible, monstruoso y pavoroso, y de las calidades evaluadoras: insufrible, fuerte, intenso y violento. Los descriptores de mayor atribución en la descripción del dolor postoperatorio describen, en su mayoria, calidades afectivas de esa experiencia.O objetivo do estudo foi

  5. 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.

  6. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.

    Science.gov (United States)

    Wu, Haizhou; Zhang, Yingyang; Long, Men; Tang, Jing; Yu, Xiang; Wang, Jiamei; Zhang, Jianhao

    2014-03-01

    Quadriceps femoris muscle samples (48) from 24 pigs were processed into dry-cured bacon. This study investigated the influence of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on proteolysis and sensory properties of dry-cured bacon. Three salt treatments were considered, namely, I (100% NaCl), II (60% NaCl, 40% KCl), and III (30% NaCl, 70% KCl). No significant differences were observed among treatments in the proteolysis, which was reflected by SDS-PAGE, proteolysis index, amino acid nitrogen, and peptide nitrogen contents. Furthermore, there were no significant differences in the moisture content between control and treatment II, whereas the moisture content in treatment III was significantly higher (pbacon with less hardness and saltiness and higher (p<0.05) juiciness and bitterness.

  7. Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements.

    Science.gov (United States)

    Kang, Bo-Sik; Lee, Jang-Eun; Park, Hyun-Jin

    2014-05-15

    A commercial electronic tongue was used to discriminate Korean rice wines (makgeolli) brewed from nine cultivars of rice with different amino acid and fatty acid compositions. The E-tongue was applied to establish prediction models with sensory evaluation or LC-MS/MS by partial least squares regression (PLSR). All makgeollis were classified into three groups by principal components analysis, and the separation pattern was affected by rice qualities and yeast fermentation. Makgeolli taste changed from the complicated comprising sweetness, saltiness, and umami to the uncomplicated, such as bitterness and then, sourness, with a decrease of amino acids and fatty acids in the rice. The quantitative correlation between E-tongue and sensory scores or LC-MS/MS by PLSR demonstrated that E-tongue could well predict most of the sensory attributes with relatively acceptable r(2), except for bitterness, but could not predict most of the chemical compounds responsible for taste attributes, except for ribose, lactate, succinate, and tryptophan.

  8. 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.

  9. Genetics Home Reference: hereditary sensory and autonomic neuropathy type V

    Science.gov (United States)

    ... Conditions HSAN5 hereditary sensory and autonomic neuropathy type V Enable Javascript to view the expand/collapse boxes. ... All Description Hereditary sensory and autonomic neuropathy type V ( HSAN5 ) is a condition that primarily affects the ...

  10. Apparent surface curvature affects lightness perception.

    Science.gov (United States)

    Knill, D C; Kersten, D

    1991-05-16

    The human visual system has the remarkable capacity to perceive accurately the lightness, or relative reflectance, of surfaces, even though much of the variation in image luminance may be caused by other scene attributes, such as shape and illumination. Most physiological, and computational models of lightness perception invoke early sensory mechanisms that act independently of, or before, the estimation of other scene attributes. In contrast to the modularity of lightness perception assumed in these models are experiments that show that supposedly 'higher-order' percepts of planar surface attributes, such as orientation, depth and transparency, can influence perceived lightness. Here we show that perceived surface curvature can also affect perceived lightness. The results of the earlier experiments indicate that perceiving luminance edges as changes in surface attributes other than reflectance can influence lightness. These results suggest that the interpretation of smooth variations in luminance can also affect lightness percepts.

  11. Hereditary sensory and autonomic neuropathies.

    Science.gov (United States)

    Auer-Grumbach, Michaela

    2013-01-01

    Hereditary sensory and autonomic neuropathies (HSN/HSAN) are clinically and genetically heterogeneous disorders of the peripheral nervous system that predominantly affect the sensory and autonomic neurons. Hallmark features comprise not only prominent sensory signs and symptoms and ulcerative mutilations but also variable autonomic and motor disturbances. Autosomal dominant and autosomal recessive inheritance has been reported. Molecular genetics studies have identified disease-causing mutations in 11 genes. Some of the affected proteins have nerve-specific roles but underlying mechanisms have also been shown to involve sphingolipid metabolism, vesicular transport, structural integrity, and transcription regulation. Genetic and functional studies have substantially improved the understanding of the pathogenesis of the HSN/HSAN and will help to find preventive and causative therapies in the future.

  12. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method.

  13. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.

    Science.gov (United States)

    Jiménez-Colmenero, F; Cofrades, S; López-López, I; Ruiz-Capillas, C; Pintado, T; Solas, M T

    2010-03-01

    This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.

  14. 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.

  15. 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.

  16. Action perception in individuals with congenital blindness or deafness: how does the loss of a sensory modality from birth affect perception-induced motor facilitation?

    Science.gov (United States)

    Alaerts, Kaat; Swinnen, Stephan P; Wenderoth, Nicole

    2011-05-01

    Seeing or hearing manual actions activates the mirror neuron system, that is, specialized neurons within motor areas which fire when an action is performed but also when it is passively perceived. Using TMS, it was shown that motor cortex of typically developed subjects becomes facilitated not only from seeing others' actions, but also from merely hearing action-related sounds. In the present study, TMS was used for the first time to explore the "auditory" and "visual" responsiveness of motor cortex in individuals with congenital blindness or deafness. TMS was applied over left primary motor cortex (M1) to measure cortico-motor facilitation while subjects passively perceived manual actions (either visually or aurally). Although largely unexpected, congenitally blind or deaf subjects displayed substantially lower resonant motor facilitation upon action perception compared to seeing/hearing control subjects. Moreover, muscle-specific changes in cortico-motor excitability within M1 appeared to be absent in individuals with profound blindness or deafness. Overall, these findings strongly argue against the hypothesis that an increased reliance on the remaining sensory modality in blind or deaf subjects is accompanied by an increased responsiveness of the "auditory" or "visual" perceptual-motor "mirror" system, respectively. Moreover, the apparent lack of resonant motor facilitation for the blind and deaf subjects may challenge the hypothesis of a unitary mirror system underlying human action recognition and may suggest that action perception in blind and deaf subjects engages a mode of action processing that is different from the human action recognition system recruited in typically developed subjects.

  17. 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

  18. 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.

  19. 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)

  20. 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.

  1. Enticing consumers to enter fashion stores : a sensory marketing perspective

    OpenAIRE

    Abazi, Jeton; Sohani, Armin

    2016-01-01

    During the past years, there has been a re-emergence of sensory marketing in the paradigm of marketing. However, there is a lack of empirical studies done on the subject. Furthermore, the previous literature has focused on whether senses affects, rather than how they affect. Therefore, the purpose of this thesis is to study how sensory stimuli affects the consumers’ choice of entering physical fashion stores. This thesis is based on sensory marketing, consumer behaviour, and retail marketing...

  2. Glia Are Essential for Sensory Organ Function in C. elegans

    OpenAIRE

    Bacaj, Taulant; Tevlin, Maya; Lu, Yun; Shaham, Shai

    2008-01-01

    Sensory organs are composed of neurons, which convert environmental stimuli to electrical signals, and glia-like cells, whose functions are not well-understood. To decipher glial roles in sensory organs, we ablated the sheath glial cell of the major sensory organ of Caenorhabditis elegans. We found that glia-ablated animals exhibit profound sensory deficits and that glia provide activities that affect neuronal morphology, behavior generation, and neuronal uptake of lipophilic dyes. To underst...

  3. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

    Science.gov (United States)

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-01-01

    Simple Summary Sensory analysis was used to determine the changes due to the storage time on extruded pet food prepared from two different rendered protein meals: (i) beef meat and bone meal (BMBM); (ii) chicken byproduct meal (CPBM). Extrusion is a process where feed is pressed through a die in order to create shapes and increase digestibility. Descriptive sensory analysis using a human panel found an increase in undesirable sensory attributes (e.g., oxidized oil, rancid) in extruded pet food over storage time, especially the one prepared from chicken by product meal without antioxidants. The small increase in oxidized and rancid aromas of BMBM samples did not affect pet owners’ acceptability of the products. CPBM samples without antioxidants showed a notable increase in oxidized and rancid aroma over storage time and, thus, affected product acceptability negatively. This finding indicated that human sensory analysis can be used as a tool to track the changes of pet food characteristics due to storage, as well as estimate the shelf-life of the products. Abstract Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products’ shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners’ acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly

  4. Report sensory analyses veal

    NARCIS (Netherlands)

    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,

  5. Sensory quality of scab-resistant apple cultivars

    OpenAIRE

    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...

  6. Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

    Science.gov (United States)

    Frank, Damian; Eyres, Graham T; Piyasiri, Udayasika; Cochet-Broch, Maeva; Delahunty, Conor M; Lundin, Leif; Appelqvist, Ingrid M

    2015-10-21

    The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.

  7. Sensory feedback synchronizes motor and sensory neuronal networks in the neonatal rat spinal cord.

    Science.gov (United States)

    Inácio, Ana R; Nasretdinov, Azat; Lebedeva, Julia; Khazipov, Roustem

    2016-10-07

    Early stages of sensorimotor system development in mammals are characterized by the occurrence of spontaneous movements. Whether and how these movements support correlated activity in developing sensorimotor spinal cord circuits remains unknown. Here we show highly correlated activity in sensory and motor zones in the spinal cord of neonatal rats in vivo. Both during twitches and complex movements, movement-generating bursts in motor zones are followed by bursts in sensory zones. Deafferentation does not affect activity in motor zones and movements, but profoundly suppresses activity bursts in sensory laminae and results in sensorimotor uncoupling, implying a primary role of sensory feedback in sensorimotor synchronization. This is further supported by largely dissociated activity in sensory and motor zones observed in the isolated spinal cord in vitro. Thus, sensory feedback resulting from spontaneous movements is instrumental for coordination of activity in developing sensorimotor spinal cord circuits.

  8. 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 accessi......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....

  9. Crisis Workers' Attributions for Domestic Violence.

    Science.gov (United States)

    Madden, Margaret E.

    Attributions affect coping with victimization. Battered women who blame their husbands' moods are less likely to leave than are women who blame their husbands' permanent characteristics for the violence. Abused women often have repeated contacts with crisis intervention workers and the attitudes of those workers may affect the attributions made by…

  10. Reduct and Attribute Order

    Institute of Scientific and Technical Information of China (English)

    Su-Qing Han; Jue Wang

    2004-01-01

    Based on the principle of discernibility matrix,a kind of reduction algorithm with attribute order has been developed and its solution has been proved to be complete for reduct and unique for a given attribute order.Being called the reduct problem,this algorithm can be regarded as a mapping R = Reduct(S)from the attribute order space θ to the reduct space R for an information system ,where U is the universe and C and D are two sets of condition and decision attributes respectively.This paper focuses on the reverse problem of reduct problem S = Order(R),i.e.,for a given reduct R of an information system,we determine the solution of S = Order(R)in the space θ.First,we need to prove that there is at least one attribute order S such that S = Order(R).Then,some decision rules are proposed,which can be used directly to decide whether the pair of attribute orders has the same reduct.The main method is based on the fact that an attribute order can be transformed into another one by moving the attribute for limited times.Thus,the decision of the pair of attribute orders can be altered to the decision of the sequence of neighboring pairs of attribute orders.Therefore,the basic theorem of neighboring pair of attribute orders is first proved,then,the decision theorem of attribute order is proved accordingly by the second attribute.

  11. Sensory feedback in interlimb coordination

    DEFF Research Database (Denmark)

    Gervasio, Sabata; Voigt, Michael; Kersting, Uwe G.

    2017-01-01

    direct communication between the two sides without the need for the involvement of higher centers. These may also exist in humans since sensory feedback elicited by tibial nerve stimulation on one side (ipsilateral) can affect the muscles activation in the opposite side (contralateral), provoking short......-latency crossed responses (SLCRs). The current study investigated whether contralateral afferent feedback contributes to the mechanism controlling the SLCR in human gastrocnemius muscle. Surface electromyogram, kinematic and kinetic data were recorded from subjects during normal walking and hybrid walking (with.......04). Moreover, estimated spindle secondary afferent and Golgi tendon organ activity were significantly different (P ≤ 0.01) when opposite responses have been observed, that is during normal (facilitation) and hybrid walking (inhibition) conditions. Contralateral sensory feedback, specifically spindle secondary...

  12. Effect of ingredients on sensory profile of idli.

    Science.gov (United States)

    Durgadevi, Manoharan; Shetty, Prathapkumar H

    2014-09-01

    Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

  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.

  14. Genetics Home Reference: hereditary sensory neuropathy type IA

    Science.gov (United States)

    ... the sensory abnormalities can affect the hands, arms, shoulders, joints, and abdomen. Affected individuals may also experience muscle wasting and weakness as they get older. Weakness in the ankle ...

  15. HIV Associated Sensory Neuropathy

    OpenAIRE

    G, Amruth; S, Praveen-kumar; B, Nataraju; BS, Nagaraja

    2014-01-01

    Background: In the era of highly active antiretroviral therapy, sensory neuropathies have increased in prevalence. We have documented the frequency and profile of the two most common forms of sensory neuropathies associated with Human Immunodeficiency Virus (HIV) infection and looked into clinicoelectrophysiological correlates to differentiate the two entities.

  16. Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation.

    Science.gov (United States)

    Dzakovich, Michael P; Ferruzzi, Mario G; Mitchell, Cary A

    2016-09-14

    Fruits harvested from off-season, greenhouse-grown tomato plants have a poor reputation compared to their in-season, garden-grown counterparts. Presently, there is a gap in knowledge with regard to the role of UV-B radiation (280-315 nm) in determining greenhouse tomato quality. Knowing that UV-B is a powerful elicitor of secondary metabolism and not transmitted through greenhouse glass and some greenhouse plastics, we tested the hypothesis that supplemental UV-B radiation in the greenhouse will impart quality attributes typically associated with garden-grown tomatoes. Environmentally relevant doses of supplemental UV-B radiation did not strongly affect antioxidant compounds of fruits, although the flavonol quercetin-3-O-rutinoside (rutin) significantly increased in response to UV-B. Physicochemical metrics of fruit quality attributes and consumer sensory panels were used to determine if any such differences altered consumer perception of tomato quality. Supplemental UV-A radiation (315-400 nm) pre-harvest treatments enhanced sensory perception of aroma, acidity, and overall approval, suggesting a compelling opportunity to environmentally enhance the flavor of greenhouse-grown tomatoes. The expression of the genes COP1 and HY5 were indicative of adaptation to UV radiation, which explains the lack of marked effects reported in these studies. To our knowledge, these studies represent the first reported use of environmentally relevant doses of UV radiation throughout the reproductive portion of the tomato plant life cycle to positively enhance the sensory and chemical properties of fruits.

  17. Effect of {gamma}-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)

    Energy Technology Data Exchange (ETDEWEB)

    Mexis, S.F. [Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110 (Greece); Kontominas, M.G. [Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110 (Greece)], E-mail: mkontomi@cc.uoi.gr

    2009-06-15

    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.

  18. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.

    Science.gov (United States)

    Padalino, Lucia; Caliandro, Rocco; Chita, Giuseppe; Conte, Amalia; Del Nobile, Matteo Alessandro

    2016-11-20

    The influence of drying temperature on the starch crystallites and its impact on durum wheat pasta sensory properties is addressed in this work. In particular, spaghetti were produced by means of a pilot plant using 5 different drying temperature profiles. The sensory properties, as well as the cooking quality of pasta were assessed. X-ray powder diffraction was used for investigating changes in the crystallinity content of the samples. Starch crystallinity, size and density of the starch crystallites were determined from the analysis of the diffraction profiles. As expected, spaghetti sensory properties improved as the drying temperatures increased. In particular, attributes as resistance to break for uncooked samples and firmness, elasticity, bulkiness and stickiness for cooked samples, all benefit from drying temperature increase. The spaghetti cooking quality was also positively affected by the drying temperature increase. Diffraction analysis suggested that the improvement of sensory properties and cooking quality of pasta were directly related to the increase in density of both physical crosslink of starch granules and chemical crosslink of protein matrix.

  19. 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.

  20. Prognostic factors in sensory recovery after digital nerve repair

    OpenAIRE

    Bulut, Tugrul; Akgun, Ulas; Citlak, Atilla; Aslan, Cihan; Sener, Ufuk; Sener, Muhittin

    2017-01-01

    Objective: The prognostic factors that affect sensory nerve recovery after digital nerve repair are variable because of nonhomogeneous data, subjective tests, and different assessment/scoring methods. The aim of this study was to evaluate the success of sensory nerve recovery after digital nerve repair and to investigate the prognostic factors in sensorial healing.Methods: Ninety-six digital nerve repairs of 63 patients were retrospectively evaluated. All nerves were repaired with end-to-end ...

  1. Hereditary sensory autonomic neuropathy and anaesthesia - a case report

    Directory of Open Access Journals (Sweden)

    Nandini Dave

    2007-01-01

    Full Text Available The hereditary sensory and autonomic neuropathies are a rare group of disorders characterized by progressive loss of function that predominantly affects the peripheral sensory nerves. Autonomic dysfunction is present to a variable degree and can have several implications for anaesthesia. We report the case of a patient with Hereditary sensory and autonomic neuropathy who was posted for a below knee amputation and discuss the anaesthesia management.

  2. 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.

  3. Genes for hereditary sensory and autonomic neuropathies : a genotype-phenotype correlation

    NARCIS (Netherlands)

    Rotthier, Annelies; Baets, Jonathan; De Vriendt, Els; Jacobs, An; Auer-Grumbach, Michaela; Levy, Nicolas; Bonello-Palot, Nathalie; Kilic, Sara Sebnem; Weis, Joachim; Nascimento, Andres; Swinkels, Marielle; Kruyt, Moyo C.; Jordanova, Albena; De Jonghe, Peter; Timmerman, Vincent

    2009-01-01

    Hereditary sensory and autonomic neuropathies (HSAN) are clinically and genetically heterogeneous disorders characterized by axonal atrophy and degeneration, exclusively or predominantly affecting the sensory and autonomic neurons. So far, disease-associated mutations have been identified in seven g

  4. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).

    Science.gov (United States)

    Atamian, Samson; Olabi, Ammar; Kebbe Baghdadi, Omar; Toufeili, Imad

    2014-03-01

    Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (∼10%), reduced-fat (∼5%), and low-fat (yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P < 0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.

  5. 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.

  6. Neuropathic pain: is quantitative sensory testing helpful?

    Science.gov (United States)

    Krumova, Elena K; Geber, Christian; Westermann, Andrea; Maier, Christoph

    2012-08-01

    Neuropathic pain arises as a consequence of a lesion or disease affecting the somatosensory system and is characterised by a combination of positive and negative sensory symptoms. Quantitative sensory testing (QST) examines the sensory perception after application of different mechanical and thermal stimuli of controlled intensity and the function of both large (A-beta) and small (A-delta and C) nerve fibres, including the corresponding central pathways. QST can be used to determine detection, pain thresholds and stimulus-response curves and can thus detect both negative and positive sensory signs, the second ones not being assessed by other methods. Similarly to all other psychophysical tests QST requires standardised examination, instructions and data evaluation to receive valid and reliable results. Since normative data are available, QST can contribute also to the individual diagnosis of neuropathy, especially in the case of isolated small-fibre neuropathy, in contrast to the conventional electrophysiology which assesses only large myelinated fibres. For example, detection of early stages of subclinical neuropathy in symptomatic or asymptomatic patients with diabetes mellitus can be helpful to optimise treatment and identify diabetic foot at risk of ulceration. QST assessed the individual's sensory profile and thus can be valuable to evaluate the underlying pain mechanisms which occur in different frequencies even in the same neuropathic pain syndromes. Furthermore, assessing the exact sensory phenotype by QST might be useful in the future to identify responders to certain treatments in accordance to the underlying pain mechanisms.

  7. Use of statistical modeling to predict the effect of formulation composition on coacervation, silicone deposition, and conditioning sensory performance of cationic cassia polymers.

    Science.gov (United States)

    Lepilleur, Carole; Mullay, John; Kyer, Carol; McCalister, Pam; Clifford, Ted

    2011-01-01

    Formulation composition has a dramatic influence on coacervate formation in conditioning shampoo. The purpose of this study is to correlate the amount of coacervate formation of novel cationic cassia polymers to the corresponding conditioning profiles on European brown hair using silicone deposition, cationic polymer deposition and sensory evaluation. A design of experiments was conducted by varying the levels of three surfactants (sodium lauryl ether sulfate, sodium lauryl sulfate, and cocamidopropyl betaine) in formulations containing cationic cassia polymers of different cationic charge density (1.7 and 3.0m Eq/g). The results show formulation composition dramatically affects physical properties, coacervation, silicone deposition, cationic polymer deposition and hair sensory attributes. Particularly, three parameters are of importance in determining silicone deposition: polymer charge, surfactant (micelle) charge and total amount of surfactant (micelle aspect ratio). Both sensory panel testing and silicone deposition results can be predicted with a high confidence level using statistical models that incorporate these parameters.

  8. 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.

  9. 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.

  10. Which sensory perception is primarily considered, in consumers’ hedonic evaluation of foods?

    DEFF Research Database (Denmark)

    Andersen, Barbara Vad; Brockhoff, Per B.; Hyldig, Grethe

    2015-01-01

    and texture were considered equally, when consumers rated overall liking and sensory satisfaction b) to study if the relation depended on, whether liking of sensory properties were related to overall liking or sensory satisfaction, and c) to study individual differences in which sensory properties...... the consumers primarily paid attention to when rating overall liking and sensory satisfaction, respectively. Four apple-cherry fruit drinks were used, varying in: type of sweetener, and addition of aroma and fibre. The fruit drinks were used in a in a cross-over consumer study on 67 subjects together...... overall liking and sensory satisfaction, respectively. Sensory profiling confirmed that fruit drinks varied in sensory attributes related to appearance, odour, taste and texture. From the consumer study a significant main product effect was found for the six response variables; overall liking, liking...

  11. 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.

  12. Just do it: action-dependent learning allows sensory prediction.

    Directory of Open Access Journals (Sweden)

    Itai Novick

    Full Text Available 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 effects reflect stimulus-response learning, while action-dependent effects reflect a distinct learning component, allowing the brain to predict the forthcoming sensory outcome of actions. Together, the stimulus-dependent and the action-dependent learning components allow the brain to construct a complete internal representation of the sensory-motor loop.

  13. Pyridoxine megavitaminosis produces degeneration of peripheral sensory neurons (sensory neuronopathy) in the dog.

    Science.gov (United States)

    Krinke, G; Schaumburg, H H; Spencer, P S; Suter, J; Thomann, P; Hess, R

    1981-01-01

    Pyridoxine, a water-soluble vitamin, produces a sensory neuronopathy when administered in high doses to dogs. Beagles who received a daily oral dose of 300 mg/kg of pyridoxol hydrochloride developed a swaying gait within 9 days. They eventually became unable to walk, but were not weak. Animals were sacrificed at intervals up to 78 days. Morphological examination revealed widespread neuronal degeneration in the dorsal root ganglia and the Gasserian ganglia. Cytoplasmic changes were first observed after 8 days and consisted of small, electronlucent vacuoles that subsequently coalesced leading to death of the cells. Degeneration of sensory nerve fibers in peripheral nerves, dorsal columns of the spinal cord and the descending spinal tract of the trigeminal nerve was apparent. The pathogenesis of these changes is unclear, but may, in part, reflect the selective permeability of blood vessels in the peripheral ganglia. It is apparent that the peripheral neuropathy previously attributed to pyridoxine actually represents a toxic, peripheral sensory neuronopathy.

  14. 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.

  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.

  16. Sensory subtypes and anxiety in older children and adolescents with autism spectrum disorder.

    Science.gov (United States)

    Uljarević, Mirko; Lane, Alison; Kelly, Amanda; Leekam, Susan

    2016-10-01

    This study aimed to identify sensory subtypes in older children and adolescents with Autism Spectrum Disorders (ASD) and examine the relationship of sensory subtypes with anxiety levels in this group. Mothers of 57 children and adolescents with ASD aged 11-17 years (Mean age = 14 years. 2.4 months, SD = 1.81) completed the short sensory profile and Spence anxiety scales. Model-based cluster analysis was applied to sensory profile scores to identify sensory subtypes. Three sensory subtypes, sensory adaptive (N = 19), sensory moderate (N = 29) and sensory severe (N = 9) were identified. The results indicated that the differences between the subtypes were well characterised by the severity of sensory symptoms and were not attributable to sensory modality or varying types of sensory-related behaviors. Children and adolescents from the adaptive subtype had significantly lower anxiety scores when compared with other two subtypes. There were no differences between subtypes based on chronological age, expressive language, or severity of autism diagnostic features as measured by the social communication questionnaire (SCQ total score). This is the first study to identify the existence of sensory subtypes among older children and adolescents with ASD and explore their association with anxiety levels. Autism Res 2016, 9: 1073-1078. © 2016 International Society for Autism Research, Wiley Periodicals, Inc.

  17. [Pathophysiology of sensory ataxic neuropathy].

    Science.gov (United States)

    Sobue, G

    1996-12-01

    The main lesions of sensory ataxic neuropathy such as chronic idiopathic sensory ataxic neuropathy, (ISAN), carcinomatous neuropathy, Sjögren syndrome-associated neuropathy and acute autonomic and sensory neuropathy (AASN) are the large-diameter sensory neurons and dosal column of the spinal cord and the large myelinated fibers in the peripheral nerve trunks. In addition, afferent fibers to the Clarke's nuclei are also severely involved, suggesting Ia fibers being involved in these neuropathies. In NT-3 knockout mouse, an animal model of sensory ataxia, large-sized la neurons as well as muscle spindle and Golgi tendon organs are depleted, and are causative for sensory ataxia. Thus, the proprioceptive Ia neurons would play a role in pathogenesis of sensory ataxia in human sensory ataxic neuropathies, but the significance of dorsal column involvement in human sensory ataxia is still needed to evaluate.

  18. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation.

    Science.gov (United States)

    Tian, Huaixiang; Li, Fenghua; Qin, Lan; Yu, Haiyan; Ma, Xia

    2014-11-01

    This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.

  19. Cryptogenic sensory polyneuropathy.

    Science.gov (United States)

    Pasnoor, Mamatha; Dimachkie, Mazen M; Barohn, Richard J

    2013-05-01

    Chronic sensory or sensorimotor polyneuropathy is a common cause for referral to neurologists. Despite extensive diagnostic testing, up to one-third of these patients remain without a known cause, and are referred to as having cryptogenic sensory peripheral neuropathy. Symptoms progress slowly. On examination, there may be additional mild toe flexion and extension weakness. Electrophysiologic testing and histology reveals axonal neuropathy. Prognosis is usually favorable, as most patients maintain independent ambulation. Besides patient education and reassurance, management is focused on pharmacotherapy for neuropathic pain and physical therapy for balance training, and, occasionally, assistive devices.

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

    Directory of Open Access Journals (Sweden)

    Ya-Ling Teng

    Full Text Available 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

  1. Sensory quality of turnip greens and turnip tops grown in northwestern Spain

    OpenAIRE

    Francisco Candeira, Marta; Velasco Pazos, Pablo; Romero, Ángeles; Vázquez, Lourdes; Cartea González, María Elena

    2009-01-01

    In Galicia (northwestern Spain), Brassica rapa var. rapa L. includes turnip greens and turnip tops as vegetable products. They are characterized by a particular sulfurous aroma, pungent flavor, and a bitter taste. In this work twelve local varieties grown as turnip greens and turnip tops were evaluated to define the sensory attributes, to relate them with secondary metabolites, and to select those sensorial traits that better describe these crops. Results showed differences in the sensory pro...

  2. 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...

  3. Sensorial evaluation of irradiated mangoes

    Energy Technology Data Exchange (ETDEWEB)

    Broisler, Paula Olhe; Cruz, Juliana Nunes da; Sabato, Susy Frey [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)]. E-mails: paulabroisler@hotmail.com; juliananc@ig.com.br; sfsabato@ipen.br

    2007-07-01

    Mango (Mangifera indica L.) is a tropical fruit of great economical relevance in the world, mainly for tropical countries like Brazil. It consists in the second tropical fruit more important grown in the world. On the other hand it is a very perishable fruit and its delivery to distant points is restricted due to short shelf life at environmental temperature. Food irradiation process is applied to fruits for their preservation, once it promotes disinfestation and even maturation retard, among other mechanisms. The Brazilian legislation permits the food irradiation and does not restrict the doses to be delivered. In order to verify eventual changes, sensorial evaluation is very important to study how irradiation affects the quality of the fruit and its acceptability. Mangoes were irradiated in a Cobalto-60 source, from the Radiation Technology Center, CTR, of IPEN/CNEN-SP at doses 0,5 kGy e 0,75 kGy. The sensorial evaluation was measured through Acceptance Test where irradiated samples were offered together with control sample to the tasters who answered their perception through hedonic scale. The parameters Color, Odor, Flavor and Texture were analyzed. Statistical analysis showed that only Odor parameter was different from control (sample irradiated at 0.5 kGy). Few tasters indicated that irradiated mangoes had fewer odors in relation to non-irradiated samples. (author)

  4. The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food.

    Science.gov (United States)

    Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg

    2016-07-28

    Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners' acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly trained descriptive panelists for sensory attributes related to oxidation. Samples without preservatives were chosen for the acceptability test, since the differences in sensory characteristics over storage time were more distinguishable in those samples. Pet owners evaluated samples for aroma, appearance and overall liking. Descriptive sensory analysis detected significant changes in oxidized-related sensory characteristics over storage time. However, the differences for CBPM samples were more pronounced and directional. The consumer study showed no differences in pet owners' acceptability for BMBM samples. However, the noticeable increase in aroma characteristics (rancid aroma 0.33-4.21) in CBPM samples over storage time did have a negative effect on consumer's liking (overall liking 5.52-4.95).

  5. Hereditary sensory neuropathy type I

    Directory of Open Access Journals (Sweden)

    Auer-Grumbach Michaela

    2008-03-01

    Full Text Available Abstract Hereditary sensory neuropathy type I (HSN I is a slowly progressive neurological disorder characterised by prominent predominantly distal sensory loss, autonomic disturbances, autosomal dominant inheritance, and juvenile or adulthood disease onset. The exact prevalence is unknown, but is estimated as very low. Disease onset varies between the 2nd and 5th decade of life. The main clinical feature of HSN I is the reduction of sensation sense mainly distributed to the distal parts of the upper and lower limbs. Variable distal muscle weakness and wasting, and chronic skin ulcers are characteristic. Autonomic features (usually sweating disturbances are invariably observed. Serious and common complications are spontaneous fractures, osteomyelitis and necrosis, as well as neuropathic arthropathy which may even necessitate amputations. Some patients suffer from severe pain attacks. Hypacusis or deafness, or cough and gastrooesophageal reflux have been observed in rare cases. HSN I is a genetically heterogenous condition with three loci and mutations in two genes (SPTLC1 and RAB7 identified so far. Diagnosis is based on the clinical observation and is supported by a family history. Nerve conduction studies confirm a sensory and motor neuropathy predominantly affecting the lower limbs. Radiological studies, including magnetic resonance imaging, are useful when bone infections or necrosis are suspected. Definitive diagnosis is based on the detection of mutations by direct sequencing of the SPTLC1 and RAB7 genes. Correct clinical assessment and genetic confirmation of the diagnosis are important for appropriate genetic counselling and prognosis. Differential diagnosis includes the other hereditary sensory and autonomic neuropathies (HSAN, especially HSAN II, as well as diabetic foot syndrome, alcoholic neuropathy, neuropathies caused by other neurotoxins/drugs, immune mediated neuropathy, amyloidosis, spinal cord diseases, tabes dorsalis, lepra

  6. 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

  7. 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

  8. 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.

  9. Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.

    Science.gov (United States)

    Laguna, Laura; Primo-Martín, Cristina; Salvador, Ana; Sanz, Teresa

    2013-05-01

    The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived by mouth greater than by hand. In general, sucrose substitutes produced a less crispy cookie and lower consumer acceptability, with the exception of 25% sucrose replacement by inulin. Matrix aeration attributes such as open and crumbly obtained by trained panel were important properties, and correlated positively with consumer acceptance and negatively with maximum force at break (hardness). Inulin cookies sensory properties were more similar to the control than the erythritol cookies. Also, consumer overall acceptance decreased significantly with sucrose replacement by erythritol. The analysis of texture and sound revealed that inulin cookies were softer whereas erythritol cookies were harder in comparison with control cookies; despite this difference, inulin cookies had similar sound characteristics to erythritol cookies.

  10. Rapid determination of pork sensory quality using Raman spectroscopy.

    Science.gov (United States)

    Wang, Qi; Lonergan, Steven M; Yu, Chenxu

    2012-07-01

    Existing objective methods to predict sensory attributes of pork in general do not yield satisfactory correlation to panel evaluations, and their applications in meat industry are limited. In this study, a Raman spectroscopic method was developed to evaluate and predict tenderness, juiciness and chewiness of fresh, uncooked pork loins from 169 pigs. Partial Least Square Regression models were developed based on Raman spectroscopic characteristics of the pork loins to predict the values of the sensory attributes. Furthermore, binary barcodes were created based on spectroscopic characteristics of the pork loins, and subjected to multivariate statistical discriminant analysis (i.e., Support Vector Machine) to differentiate and classify pork loins into quality grades ("good" and "bad" in terms of tenderness and chewiness). Good agreement (>83% correct predictions) with sensory panel results was obtained. The method developed in this report has the potential to become a rapid objective assay for tenderness and chewiness of pork products that may find practical applications in pork industry.

  11. 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...

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

    Science.gov (United States)

    Teng, Ya-Ling; Chen, Chiung-Ling; Lou, Shu-Zon; Wang, Wei-Tsan; Wu, Jui-Yen; Ma, Hui-Ing; Chen, Vincent Chin-Hung

    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, ppostural 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 was independent of clinical characteristics. Patients further demonstrated similar pattern and level of utilizing sensory information to maintain balance compared to the controls.

  13. 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.

  14. Instabilities in sensory processes

    Science.gov (United States)

    Balakrishnan, J.

    2014-07-01

    In any organism there are different kinds of sensory receptors for detecting the various, distinct stimuli through which its external environment may impinge upon it. These receptors convey these stimuli in different ways to an organism's information processing region enabling it to distinctly perceive the varied sensations and to respond to them. The behavior of cells and their response to stimuli may be captured through simple mathematical models employing regulatory feedback mechanisms. We argue that the sensory processes such as olfaction function optimally by operating in the close proximity of dynamical instabilities. In the case of coupled neurons, we point out that random disturbances and fluctuations can move their operating point close to certain dynamical instabilities triggering synchronous activity.

  15. Novel Topic Authorship Attribution

    Science.gov (United States)

    2011-03-01

    cross-validation, genre shift, vector projection, singular value decomposition, principal component analysis Unclassified Unclassified Unclassified...by eight students. Each student wrote a total of 24 documents in three different genres about three different topics. They found that compensating for...Baayen, H. Halteren, A. Neijt, and F. Tweedie, “Outside the cave of shadows: Using syntactic annotation to enhance authorship attribution,” Literary

  16. Disease mechanisms in hereditary sensory and autonomic neuropathies.

    Science.gov (United States)

    Verpoorten, Nathalie; De Jonghe, Peter; Timmerman, Vincent

    2006-02-01

    Inherited peripheral neuropathies are common monogenically inherited diseases of the peripheral nervous system. In the most common variant, i.e., the hereditary motor and sensory neuropathies, both motor and sensory nerves are affected. In contrast, sensory abnormalities predominate or are exclusively present in hereditary sensory and autonomic neuropathies (HSAN). HSAN are clinically and genetically heterogeneous and are subdivided according to mode of inheritance, age of onset and clinical evolution. In recent years, 6 disease-causing genes have been identified for autosomal dominant and recessive HSAN. However, vesicular transport and axonal trafficking seem important common pathways leading to degeneration of sensory and autonomic neurons. This review discusses the HSAN-related genes and their biological role in the disease mechanisms leading to HSAN.

  17. Agency attribution: event-related potentials and outcome monitoring.

    Science.gov (United States)

    Bednark, Jeffery G; Franz, Elizabeth A

    2014-04-01

    Knowledge about the effects of our actions is an underlying feature of voluntary behavior. Given the importance of identifying the outcomes of our actions, it has been proposed that the sensory outcomes of self-made actions are inherently different from those of externally caused outcomes. Thus, the outcomes of self-made actions are likely to be more motivationally significant for an agent. We used event-related potentials to investigate the relationship between the perceived motivational significance of an outcome and the attribution of agency in the presence of others. In our experiment, we assessed agency attribution in the presence of another agent by varying the degree of contiguity between participants' self-made actions and the sensory outcome. Specifically, we assessed the feedback correct-related positivity (fCRP) and the novelty P3 measures of an outcome's motivational significance and unexpectedness, respectively. Results revealed that both the fCRP and participants' agency attributions were significantly influenced by action-outcome contiguity. However, when action-outcome contiguity was ambiguous, novelty P3 amplitude was a reliable indicator of agency attribution. Prior agency attributions were also found to influence attribution in trials with ambiguous and low action-outcome contiguity. Participants' use of multiple cues to determine agency is consistent with the cue integration theory of agency. In addition to these novel findings, this study supports growing evidence suggesting that reinforcement processes play a significant role in the sense of agency.

  18. The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.

    Science.gov (United States)

    Engelen, Lina; de Wijk, Rene A; Prinz, Jon F; Janssen, Anke M; Weenen, Hugo; Bosman, Frits

    2003-12-01

    This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35 degrees C in combination with oral temperatures of 27, 35 and 43 degrees C. Results showed that modulation of product and oral temperature had significant effects on a number of attributes. Flavor intensities, melting mouth feel, and fat after feel increased, while subjective thickness decreased with increasing product temperature. Neither product- nor oral temperature had an effect on over-all creaminess. Oral temperature affected a number of mouth feel attributes: melting, heterogeneous and smooth. Furthermore, large differences existed in ratings between the high- and low-fat products of custard and mayonnaise, and they were more prominent in mayonnaise. We conclude that the effect of oral temperature on the perception of sensory attributes in semi-solids was small, but present, while the product temperatures influenced the ratings greatly.

  19. Sensory shelf life of dulce de leche.

    Science.gov (United States)

    Garitta, L; Hough, G; Sánchez, R

    2004-06-01

    The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.

  20. Sensory syndromes in parietal stroke.

    Science.gov (United States)

    Bassetti, C; Bogousslavsky, J; Regli, F

    1993-10-01

    We studied 20 patients with an acute parietal stroke with hemisensory disturbances but no visual field deficit and no or only slight motor weakness, without thalamic involvement on CT or MRI and found three main sensory syndromes. (1) The pseudothalamic sensory syndrome consists of a faciobrachiocrural impairment of elementary sensation (touch, pain, temperature, vibration). All patients have an inferior-anterior parietal stroke involving the parietal operculum, posterior insula, and, in all but one patient, underlying white matter. (2) The cortical sensory syndrome consists of an isolated loss of discriminative sensation (stereognosis, graphesthesia, position sense) involving one or two parts of the body. These patients show a superior-posterior parietal stroke. (3) The atypical sensory syndrome consists of a sensory loss involving all modalities of sensation in a partial distribution. Parietal lesions of different topography are responsible for this clinical picture, which probably represents a minor variant of the two previous sensory syndromes. Neuropsychological dysfunction was present in 17 patients. The only constant association was between conduction aphasia and right-sided pseudothalamic sensory deficit. We conclude that parietal stroke can cause different sensory syndromes depending on the topography of the underlying lesion. Sensory deficits can be monosymptomatic but never present as a "pure sensory stroke" involving face, arm, leg, and trunk together.

  1. 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, Christina M.;

    2013-01-01

    Sensory and consumer scientists disagree on the practice of concurrently obtaining sensory information in hedonic tests. This is in part due to different mindsets about what consumers are able to do and evidence that such co-elicitation may bias hedonic scores. Check-all-that-apply (CATA) questions...... 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...

  2. Study of sensory properties of emollients used in cosmetics and their correlation with physicochemical properties.

    Science.gov (United States)

    Parente, María Emma; Gámbaro, Adriana; Solana, Gerardo

    2005-01-01

    Eight liquid emollients (mineral oil, sunflower oil, squalane, decyl oleate, isopropyl myristate, octyldodecanol, dimethicone, and cyclomethicone) were characterized by instrumental and sensory methods and evaluated to determine the relationship between sensory and instrumental measures. Sensory analysis was carried out by a panel of 14 assessors, who evaluated the following attributes: difficulty of spreading, gloss, residue, stickiness, slipperiness, softness, and oiliness. The physicochemical properties measured were spreadability (at one-half minute and at one minute), viscosity, and superficial tension. Data collected were statistically analyzed by analysis of variance (ANOVA), principal component analysis (PCA), and linear partial least squares regression analysis (PLS). In consideration of their physicochemical characteristics, the studied emollients were sorted into three groups, in which the silicones distinctly separate from the rest. Sensory characteristics enabled the discrimination of four groups of emollients where, besides the two silicones, isopropyl myristate was also differentiated. PLS revealed that emollient sensory attributes could be well predicted by instrumental measurements.

  3. Temporal structure in audiovisual sensory selection.

    Directory of Open Access Journals (Sweden)

    Anne Kösem

    Full Text Available In natural environments, sensory information is embedded in temporally contiguous streams of events. This is typically the case when seeing and listening to a speaker or when engaged in scene analysis. In such contexts, two mechanisms are needed to single out and build a reliable representation of an event (or object: the temporal parsing of information and the selection of relevant information in the stream. It has previously been shown that rhythmic events naturally build temporal expectations that improve sensory processing at predictable points in time. Here, we asked to which extent temporal regularities can improve the detection and identification of events across sensory modalities. To do so, we used a dynamic visual conjunction search task accompanied by auditory cues synchronized or not with the color change of the target (horizontal or vertical bar. Sounds synchronized with the visual target improved search efficiency for temporal rates below 1.4 Hz but did not affect efficiency above that stimulation rate. Desynchronized auditory cues consistently impaired visual search below 3.3 Hz. Our results are interpreted in the context of the Dynamic Attending Theory: specifically, we suggest that a cognitive operation structures events in time irrespective of the sensory modality of input. Our results further support and specify recent neurophysiological findings by showing strong temporal selectivity for audiovisual integration in the auditory-driven improvement of visual search efficiency.

  4. Molecular genetics of hereditary sensory neuropathies.

    Science.gov (United States)

    Auer-Grumbach, Michaela; Mauko, Barbara; Auer-Grumbach, Piet; Pieber, Thomas R

    2006-01-01

    Hereditary sensory neuropathies (HSN), also known as hereditary sensory and autonomic neuropathies (HSAN), are a clinically and genetically heterogeneous group of disorders. They are caused by neuronal atrophy and degeneration, predominantly affecting peripheral sensory and autonomic neurons. Both congenital and juvenile to adulthood onset is possible. Currently, the classification of the HSN depends on the mode of inheritance, age at onset, and clinical presentation. Hallmark features are progressive sensory loss, chronic skin ulcers, and other skin abnormalities. Spontaneous fractures and neuropathic arthropathy are frequent complications and often necessitate amputations. Autonomic features vary between different subgroups. Distal muscle weakness and wasting may be present and is sometimes so prominent that it becomes difficult to distinguish HSN from Charcot-Marie-Tooth syndrome. Recent major advances in molecular genetics have led to the identification of seven gene loci and six-disease causing genes for autosomal-dominant and autosomal-recessive HSN. These genes have been shown to play roles in lipid metabolism and the regulation of intracellular vesicular transport, but also a presumptive transcriptional regulator, a nerve growth factor receptor, and a nerve growth factor have been described among the causative genes in HSN. Nevertheless, it remains unclear how mutations in the known genes lead to the phenotype of HSN. In this review, we summarize the recent progress of the molecular genetics of the HSN and the implicated genes.

  5. Sensory deprivation disrupts homeostatic regeneration of newly generated olfactory sensory neurons after injury in adult mice.

    Science.gov (United States)

    Kikuta, Shu; Sakamoto, Takashi; Nagayama, Shin; Kanaya, Kaori; Kinoshita, Makoto; Kondo, Kenji; Tsunoda, Koichi; Mori, Kensaku; Yamasoba, Tatsuya

    2015-02-11

    Although it is well known that injury induces the generation of a substantial number of new olfactory sensory neurons (OSNs) in the adult olfactory epithelium (OE), it is not well understood whether olfactory sensory input influences the survival and maturation of these injury-induced OSNs in adults. Here, we investigated whether olfactory sensory deprivation affected the dynamic incorporation of newly generated OSNs 3, 7, 14, and 28 d after injury in adult mice. Mice were unilaterally deprived of olfactory sensory input by inserting a silicone tube into their nostrils. Methimazole, an olfactotoxic drug, was also injected intraperitoneally to bilaterally ablate OSNs. The OE was restored to its preinjury condition with new OSNs by day 28. No significant differences in the numbers of olfactory marker protein-positive mature OSNs or apoptotic OSNs were observed between the deprived and nondeprived sides 0-7 d after injury. However, between days 7 and 28, the sensory-deprived side showed markedly fewer OSNs and mature OSNs, but more apoptotic OSNs, than the nondeprived side. Intrinsic functional imaging of the dorsal surface of the olfactory bulb at day 28 revealed that responses to odor stimulation were weaker in the deprived side compared with those in the nondeprived side. Furthermore, prevention of cell death in new neurons 7-14 d after injury promoted the recovery of the OE. These results indicate that, in the adult OE, sensory deprivation disrupts compensatory OSN regeneration after injury and that newly generated OSNs have a critical time window for sensory-input-dependent survival 7-14 d after injury.

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

    DEFF Research Database (Denmark)

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

    2014-01-01

    and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were...... also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than...... the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking....

  7. 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.

  8. Curved Surface Fitting Analysis of Sensory Indexes of Cigarette Affected by Temperature and Relative Humidity%温度和相对湿度对卷烟感官指标影响的曲面拟合分析

    Institute of Scientific and Technical Information of China (English)

    杨国荣; 许健; 倪朝敏; 李忠任

    2015-01-01

    In order to investigate the influences of temperature and relative humidity (RH) on the sensory indexes of cigarette, samples of a cigarette brand were evaluated in 16 cities, and their sensory indexes were analyzed by multilevel bicubic spline interpolation. The results showed that: 1) In the temperature range of 4-10 ℃, flavor note, aroma quality, aroma quantity, harmony, strength, irritancy, cleanness and offensive odor scored lower. 2) In the temperature range of 10-20 ℃, flavor note, aroma quality, aroma quantity, strength, offensive odor, cleanness and irritancy scored higher at RH 30%-40%; harmony scored higher at RH 30%-70%. 3) At 20-30 ℃and RH 30%-70%, harmony scored higher. 4) At 30-35 ℃ and RH 50%-70%, flavor note, aroma quality, harmony, strength and irritancy scored higher. 5) Taking into account the influences of temperature and relative humidity on the smoking sensation of cigarette and placing right products on major markets could ensure the better sensory quality of cigarette in the markets.%为研究不同温度和相对湿度对卷烟感官指标的影响,采用多层次双三次样条插值的分析方法,在16个不同城市分别对某品牌卷烟的感官质量(11个评吸指标)进行评价。结果表明:①温度4~10℃,香气韵调、香气质、香气量、谐调性、劲头、刺激性、干净度、杂气等指标分值低;②温度10~20℃,相对湿度30%~40%时,香气韵调、香气质、劲头、杂气、干净度、刺激性、香气量等指标分值高;相对湿度30%~70%时,谐调性指标分值高;③温度20~30℃,相对湿度30%~70%时,谐调性指标分值高;④温度30~35℃,相对湿度50%~70%时,香气韵调、香气质、谐调性、劲头、刺激性等指标分值高。⑤根据温度和相对湿度对卷烟感官指标的影响关系,对国内卷烟产品销售的重点区域进行调整,可确保卷烟产品在投放市场区域有较好的品质表现。

  9. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.

    Science.gov (United States)

    Del Pozo-Insfran, David; Balaban, Murat O; Talcott, Stephen T

    2006-07-26

    Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food phytochemicals or organoleptic characteristics. To demonstrate these effects, studies were conducted by changing processing pressure and CO2 concentration in relation to microbial destruction. Subsequent storage stability (10 weeks at 4 degrees C) of muscadine grape juice processed by DP-CO2 (34.5 MPa at 8% or 16% CO2) was evaluated and compared to a heat-pasteurized juice (75 degrees C, 15 s). Thermal pasteurization decreased anthocyanins (16%), soluble phenolics (26%), and antioxidant capacity (10%) whereas no changes were observed for both DP-CO2 juices. DP-CO2 juices also retained higher anthocyanins (335 mg/L), polyphenolics (473 mg/L), and antioxidant capacity (10.9 micromol of Trolox equivalents/mL) than thermally pasteurized juices at the end of storage. Insignificant differences in sensory attributes (color, flavor, aroma, and overall likeability) were observed between unprocessed and DP-CO2 juices, while significant differences were observed between unprocessed and heat-pasteurized juices. Panelists preferred DP-CO2 over heat-pasteurized juices throughout the first 6 weeks of storage, whereby the growth of yeast and mold adversely affected the juice aroma. Comparable microbial counts were observed between DP-CO2 and thermally pasteurized juices during the first 5 weeks of storage. DP-CO2 protected phytochemicals in muscadine juice during processing and storage without compromising microbial stability or sensory attributes over 5 weeks of storage.

  10. Acute sensory neuropathy-neuronopathy from pyridoxine overdose.

    Science.gov (United States)

    Albin, R L; Albers, J W; Greenberg, H S; Townsend, J B; Lynn, R B; Burke, J M; Alessi, A G

    1987-11-01

    We report two patients who developed an acute, profound, and permanent sensory deficit after treatment with massive doses of parenteral pyridoxine. Aside from rapid onset, their clinical picture resembles that described in chronic pyridoxine neurotoxicity. It also is consonant with experimental models of acute pyridoxine intoxication and is probably secondary to a sensory ganglion neuronopathy. These patients also had transient autonomic dysfunction, mild weakness, nystagmus, lethargy, and respiratory depression. These previously undocumented features may be attributable to either the preservative used in the parenteral pyridoxine preparation or to the exceptionally high doses of pyridoxine these patients received.

  11. 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.

  12. Attribution and reciprocity

    DEFF Research Database (Denmark)

    Sebald, Alexander Christopher

    2010-01-01

    , in turn, influence behavior. Dufwenberg and Kirchsteiger [Dufwenberg, M., Kirchsteiger, G., 2004. A theory of sequential reciprocity. Games Econ. Behav. 47 (2), 268-298] formalize this empirical finding in their ‘theory of sequential reciprocity'. This paper extends their analysis by moves of chance. More...... precisely, an extended framework is presented which allows for the analysis of strategic interactions of reciprocal agents in situations in which material outcomes also depend on chance. Moves of chance influence the attribution of responsibilities, people's perceptions about the (un)kindness of others and......, hence, their reciprocal behavior. Furthermore, with the help of two applications it is demonstrated how this framework can be used to explain experimental findings showing that people react very differently in outcomewise-identical situations depending on the moves of chance involved....

  13. Is sensory-specific satiety for a bitter-sweet infusion modulated by context?

    Science.gov (United States)

    Garcia-Burgos, David; Secchiari, Florencia; Calviño, Amalia

    2015-03-01

    The sensory-affective attributes of beverages have an important influence on a given intake and successive consumptions because of sensory-specific satiety (SSS; defined as a decrease in pleasantness ratings of a food eaten relative to uneaten foods). No studies have, however, investigated how multiple sessions of SSS for familiar drinks over a period of several days up to a week may change their pleasantness and how these hedonic-related judgments are affected by the context during SSS testing. With twenty-six participants, the present study explored the medium lasting and contextual effects of repeated SSS sessions for a bitter-sweet infusion on olfactory and flavour pleasantness over the course of three exposures in either a laboratory or a cafeteria setting. The results showed olfactory and flavour SSS for the infusion following each consumption in both the artificial and the natural setting. More interestingly, despite the failure to detect medium-term SSS (i.e., a greater decrease in pleasantness ratings of a food eaten relative to uneaten foods after repeated SSS sessions over several days as compared to the first SSS session), a contextual modulation of olfactory SSS was observed with a lesser overall magnitude in the cafeteria compared to the laboratory setting. To the best of our knowledge, the impact of eating location on the development of satiation and the differential contextual sensitivity of SSS for orthonasal odours and flavours has not been reported previously. The implications of potential environmental control of SSS are considered in this study.

  14. SENSORY AND CONSUMER TESTING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — These laboratories conduct a wide range of studies to characterize the sensory properties of and consumer responses to foods, beverages, and other consumer products....

  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 paper...

  16. Overlapping Structures in Sensory-Motor Mappings

    Science.gov (United States)

    Earland, Kevin; Lee, Mark; Shaw, Patricia; Law, James

    2014-01-01

    This paper examines a biologically-inspired representation technique designed for the support of sensory-motor learning in developmental robotics. An interesting feature of the many topographic neural sheets in the brain is that closely packed receptive fields must overlap in order to fully cover a spatial region. This raises interesting scientific questions with engineering implications: e.g. is overlap detrimental? does it have any benefits? This paper examines the effects and properties of overlap between elements arranged in arrays or maps. In particular we investigate how overlap affects the representation and transmission of spatial location information on and between topographic maps. Through a series of experiments we determine the conditions under which overlap offers advantages and identify useful ranges of overlap for building mappings in cognitive robotic systems. Our motivation is to understand the phenomena of overlap in order to provide guidance for application in sensory-motor learning robots. PMID:24392118

  17. Paranormal belief and attributional style.

    Science.gov (United States)

    Dudley, R T; Whisnand, E A

    2000-06-01

    52 college students completed Tobacyk's 1988 Revised Paranormal Belief Scale and Peterson, Semmel, von Baeyer, Abramson, Metalsky, and Seligman's 1982 Attributional Style Questionnaire. Analysis showed significantly higher depressive attributional styles among high scorers on paranormal phenomena than low scorers.

  18. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.

    Science.gov (United States)

    Annett, L E; Spaner, D; Wismer, W V

    2007-05-01

    The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P bread.

  19. Sensory Dominance in Product Experience

    NARCIS (Netherlands)

    Fenko, A.B.

    2010-01-01

    People perceive the material world around them with their five senses. Information from different sensory modalities is integrated in the brain to create a stable and meaningful experience of objects, including industrial products that accompany us in our everyday life. Some of the sensory systems p

  20. 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.

  1. Development of a structured sensory honey analysis: application to artisanal Madrid honeys.

    Science.gov (United States)

    González, M M; de Lorenzo, C; Pérez, R A

    2010-02-01

    In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

  2. Sensory aspects of movement disorders.

    Science.gov (United States)

    Patel, Neepa; Jankovic, Joseph; Hallett, Mark

    2014-01-01

    Movement disorders, which include disorders such as Parkinson's disease, dystonia, Tourette's syndrome, restless legs syndrome, and akathisia, have traditionally been considered to be disorders of impaired motor control resulting predominantly from dysfunction of the basal ganglia. This notion has been revised largely because of increasing recognition of associated behavioural, psychiatric, autonomic, and other non-motor symptoms. The sensory aspects of movement disorders include intrinsic sensory abnormalities and the effects of external sensory input on the underlying motor abnormality. The basal ganglia, cerebellum, thalamus, and their connections, coupled with altered sensory input, seem to play a key part in abnormal sensorimotor integration. However, more investigation into the phenomenology and physiological basis of sensory abnormalities, and about the role of the basal ganglia, cerebellum, and related structures in somatosensory processing, and its effect on motor control, is needed.

  3. 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.

  4. Sensory analysis of pet foods.

    Science.gov (United States)

    Koppel, Kadri

    2014-08-01

    Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities.

  5. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.

    Science.gov (United States)

    Tao, Yang; Sun, Da-Wen; Górecki, Adrian; Błaszczak, Wioletta; Lamparski, Grzegorz; Amarowicz, Ryszard; Fornal, Józef; Jeliński, Tomasz

    2016-03-01

    The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that "pressure holding time" was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste.

  6. Instantaneous Frequency Attribute Comparison

    Science.gov (United States)

    Yedlin, M. J.; Margrave, G. F.; Ben Horin, Y.

    2013-12-01

    The instantaneous seismic data attribute provides a different means of seismic interpretation, for all types of seismic data. It first came to the fore in exploration seismology in the classic paper of Taner et al (1979), entitled " Complex seismic trace analysis". Subsequently a vast literature has been accumulated on the subject, which has been given an excellent review by Barnes (1992). In this research we will compare two different methods of computation of the instantaneous frequency. The first method is based on the original idea of Taner et al (1979) and utilizes the derivative of the instantaneous phase of the analytic signal. The second method is based on the computation of the power centroid of the time-frequency spectrum, obtained using either the Gabor Transform as computed by Margrave et al (2011) or the Stockwell Transform as described by Stockwell et al (1996). We will apply both methods to exploration seismic data and the DPRK events recorded in 2006 and 2013. In applying the classical analytic signal technique, which is known to be unstable, due to the division of the square of the envelope, we will incorporate the stabilization and smoothing method proposed in the two paper of Fomel (2007). This method employs linear inverse theory regularization coupled with the application of an appropriate data smoother. The centroid method application is straightforward and is based on the very complete theoretical analysis provided in elegant fashion by Cohen (1995). While the results of the two methods are very similar, noticeable differences are seen at the data edges. This is most likely due to the edge effects of the smoothing operator in the Fomel method, which is more computationally intensive, when an optimal search of the regularization parameter is done. An advantage of the centroid method is the intrinsic smoothing of the data, which is inherent in the sliding window application used in all Short-Time Fourier Transform methods. The Fomel technique

  7. Physiological attributes of triathletes.

    Science.gov (United States)

    Suriano, R; Bishop, D

    2010-05-01

    Triathlons of all distances can be considered endurance events and consist of the individual disciplines of swimming, cycling and running which are generally completed in this sequential order. While it is expected that elite triathletes would possess high values for submaximal and maximal measures of aerobic fitness, little is known about how these values compare with those of single-sport endurance athletes. Earlier reviews, conducted in the 1980s, concluded that triathletes possessed lower V(O2(max)) values than other endurance athletes. An update of comparisons is of interest to determine if the physiological capacities of elite triathletes now reflect those of single-sport athletes or whether these physiological capacities are compromised by the requirement to cross-train for three different disciplines. It was found that although differences in the physiological attributes during swimming, cycling and running are evident among triathletes, those who compete at an international level possess V(O2(max)) values that are indicative of success in endurance-based individual sports. Furthermore, various physiological parameters at submaximal workloads have been used to describe the capacities of these athletes. Only a few studies have reported the lactate threshold among triathletes with the majority of studies reporting the ventilatory threshold. Although observed differences among triathletes for both these submaximal measures are complicated by the various methods used to determine them, the reported values for triathletes are similar to those for trained cyclists and runners. Thus, from the limited data available, it appears that triathletes are able to obtain similar physiological values as single-sport athletes despite dividing their training time among three disciplines.

  8. Mechanisms of Intentional Binding and Sensory Attenuation: The Role of Temporal Prediction, Temporal Control, Identity Prediction, and Motor Prediction

    Science.gov (United States)

    Hughes, Gethin; Desantis, Andrea; Waszak, Florian

    2013-01-01

    Sensory processing of action effects has been shown to differ from that of externally triggered stimuli, with respect both to the perceived timing of their occurrence (intentional binding) and to their intensity (sensory attenuation). These phenomena are normally attributed to forward action models, such that when action prediction is consistent…

  9. 影响弱势群体参与体育活动结果的归因及改善对策研究%Affecting Vulnerable Groups Participate in Sports Activities and Improve the Results of Attribution Countermeasures

    Institute of Scientific and Technical Information of China (English)

    沈连梅

    2015-01-01

    Results of disadvantaged groups to participate in sports activities,reflect their own needs for physical fitness, but also reflects their strong desire to participate in fitness. We study the necessity to participate in sports activities from disadvantaged groups, the reasons affecting vulnerable groups to participate in physical activities , mining and develope potential of physical exercise capacity of vulnerable groups, to lay a solid foundation for their "healthy work five years","happy life forever".%弱势群体参与体育活动的结果,反映他们自身对体育健身的需要,也反映他们参与全民健身的强烈欲望,从弱势群体参与体育活动的必要性、影响弱势群体参与体育活动的归因分析、改善“弱势群体”参与体育锻炼不良的归因对策方面进行研究,挖掘与发展体质弱势群体潜在的运动能力,为他们“健康工作五十年”、“幸福生活一辈子”打下坚实的基础。

  10. Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

    Directory of Open Access Journals (Sweden)

    Katira da Mota HUERTA

    2016-01-01

    Full Text Available Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .. The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.

  11. 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.

  12. Effects of repeated consumption on sensory-enhanced satiety.

    Science.gov (United States)

    Yeomans, Martin R; McCrickerd, Keri; Brunstrom, Jeffrey M; Chambers, Lucy

    2014-03-28

    Previous research has suggested that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety being evident when a high-energy drink was thicker and tasted creamier. The present study tested whether this modulation of satiety by sensory context was altered by repeated consumption. Participants (n 48) consumed one of four drinks mid-morning on seven non-consecutive days, with satiety responses being measured pre-exposure (day 1), post-exposure (day 6) and at a 1-month follow-up. The drinks combined two levels of energy (lower energy (LE), 326 kJ and higher energy, 1163 kJ) with two levels of satiety-predictive sensory characteristics (low sensory (LS) or enhanced sensory). Test lunch intake 90 min after drink consumption depended on both the energy content and sensory characteristics of the drink before exposure, but on the energy content alone after exposure and at the follow-up. The largest change was an increase in test meal intake over time in the LE/LS condition. The effects on intake were reflected in appetite ratings, with rated hunger and expected filling affected by sensory characteristics and energy content pre-exposure, but were largely determined by energy content post-exposure and at the follow-up. In contrast, a measure of expected satiety reflected sensory characteristics regardless of energy content on all the three test days. Overall, these data suggest that some aspects of the sensory modulation of satiety are changed by repeated consumption, with covert energy becoming more effective in suppressing appetite over time, but also suggest that these behavioural changes are not readily translated into expectations of satiety.

  13. Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.

    Science.gov (United States)

    Ettinger, Laurel; Keller, Heather H; Duizer, Lisa M

    2014-01-01

    Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.

  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. Influence of Sensory Dependence on Postural Control

    Science.gov (United States)

    Santana, Patricia A.; Mulavara, Ajitkumar P.; Fiedler, Matthew J.

    2011-01-01

    The current project is part of an NSBRI funded project, "Development of Countermeasures to Aid Functional Egress from the Crew Exploration Vehicle Following Long-Duration Spaceflight." The development of this countermeasure is based on the use of imperceptible levels of electrical stimulation to the balance organs of the inner ear to assist and enhance the response of a person s sensorimotor function. These countermeasures could be used to increase an astronaut s re-adaptation rate to Earth s gravity following long-duration space flight. The focus of my project is to evaluate and examine the correlation of sensory preferences for vision and vestibular systems. Disruption of the sensorimotor functions following space flight affects posture, locomotion and spatial orientation tasks in astronauts. The Group Embedded Figures Test (GEFT), the Rod and Frame Test (RFT) and the Computerized Dynamic Posturography Test (CDP) are measurements used to examine subjects visual and vestibular sensory preferences. The analysis of data from these tasks will assist in relating the visual dependence measures recognized in the GEFT and RFT with vestibular dependence measures recognized in the stability measures obtained during CDP. Studying the impact of sensory dependence on the performance in varied tasks will help in the development of targeted countermeasures to help astronauts readapt to gravitational changes after long duration space flight.

  16. Sensory intensity assessment of olive oils using an electronic tongue.

    Science.gov (United States)

    Veloso, Ana C A; Dias, Luís G; Rodrigues, Nuno; Pereira, José A; Peres, António M

    2016-01-01

    Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

  17. Sensory characterization of bowel cleansing solutions

    Institute of Scientific and Technical Information of China (English)

    Ala I Sharara; Hamza Daroub; Camille Georges; Rani Shayto; Ralph Nader; Jean Chalhoub; Ammar Olabi

    2016-01-01

    AIM: To evaluate the sensory characteristics of commercial bowel cleansing preparations.METHODS: Samples of 4 commercially available bowel cleansing preparations, namely polyethylene glycol electrolyte solution(PEG), PEG + ascorbic acid(PEG-Asc), sodium picosulfate(SPS), and oral sodium sulfate(OSS) were prepared according to the manufacturer’s instructions. Descriptive analysis was conducted(n = 14) using a 15-cm line scale with the Compusense at-hand? sensory evaluation software. Acceptability testing(n = 80) was conducted using the 9-point hedonic scale. In addition, a Just-About-Right(JAR) scale was included for the four basic tastes to determine their intensity compatibility with acceptability levels in the products.RESULTS: Samples were significantly different, in descriptive analysis, for all attributes(P < 0.05) except for sweetness. SPS received the highest ratings for turbidity, viscosity appearance, orange odor and orange flavor; PEG-Asc for citrus odor and citrus flavor; OSS for sweetener taste, sweet aftertaste, bitterness, astringency, mouthcoating, bitter aftertaste and throatburn, and along with PEG-Asc, the highest ratings for saltiness, sourness and adhesiveness. Acceptability results showedsignificant differences between the various samples(P < 0.05). SPS received significantly higher ratings for overall acceptability, acceptability of taste, odor and mouthfeel(P < 0.05). JAR ratings showed that PEG and PEG-Asc were perceived as slightly too salty; SPS and OSS were slightly too sweet, while SPS, PEG-Asc and OSS were slightly too sour and OSS slightly too bitter. While using small sample volumes was necessary to avoid unwanted purgative effects, acceptability ratings do not reflect the true effect of large volumes intake thus limiting the generalization of the results.CONCLUSION: Further improvements are needed to enhance the sensory profile and to optimize the acceptability for better compliance with these bowel cleansing solutions.

  18. Correlations between motor and sensory functions in upper limb chronic hemiparetics after stroke

    OpenAIRE

    Thais Botossi Scalha; Erica Miyasaki; Núbia Maria Freire Vieira Lima; Guilherme Borges

    2011-01-01

    OBJECTIVE: Describe the somatosensory function of the affected upper limb of hemiparetic stroke patients and investigate the correlations between measurements of motor and sensory functions in tasks with and without visual deprivation. METHOD: We applied the Fugl-Meyer Assessment (FMA), Nottingham Sensory Assessment (NSA), and several motor and sensory tests: Paper manipulation (PM), Motor Sequences (MS), Reaching and grasping (RG) Tests Functional (TF), Tactile Discrimination (TD), Weight Di...

  19. Mexican chihuahua cheese: sensory profiles of young cheese.

    Science.gov (United States)

    Van Hekken, D L; Drake, M A; Corral, F J Molina; Prieto, V M Guerrero; Gardea, A A

    2006-10-01

    Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.

  20. Sensory profile of Italian salami with coriander (Coriandrum sativum L. essential oil

    Directory of Open Access Journals (Sweden)

    Cristiane Marangoni

    2011-03-01

    Full Text Available The descriptive terminology and sensory prolife of four samples of Italian salami were determined using a methodology based on the Quantitative Descriptive Analysis (QDA. A sensory panel consensually defined sensory descriptors, their respective reference materials, and the descriptive evaluation ballot. Twelve individuals were selected as judges and properly trained. They used the following criteria: discriminating power, reproducibility, and individual consensus. Twelve descriptors were determined showing similarities and differences among the Italian salami samples. Each descriptor was evaluated using a 10 cm non-structured scale. The data were analyzed by ANOVA, Tukey test, and the Principal Component Analysis (PCA. The salami with coriander essential oil (T3 had lower rancid taste and rancid odor, whereas the control (T1 showed high values of these sensory attributes. Regarding brightness, T4 showed the best result. For the other attributes, T1, T2, T3, and T4 were similar.

  1. Chemical and sensory profiles of rosé wines from Australia.

    Science.gov (United States)

    Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

    2016-04-01

    The appeal of rosé wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rosé wines. An HS-SPME-GC-MS method and a recently developed HPLC-MS/MS method were used to quantify 51 volatile compounds, including 4 potent sulfur compounds, in 26 commercial rosé wines. Descriptive analysis on all wines was undertaken and the sensory results were correlated with quantitative chemical data to explore relationships between wine composition and sensory profiles. Based on odour activity values, esters were prominent aroma volatiles, and β-damascenone, 3-methylbutyl acetate, ethyl hexanoate and 3-MHA were deemed to be important, in accord with other studies. Wines were described with terms ranging from developed, spicy and savoury to fresh green, citrus, tropical fruit, floral and confectionery.

  2. 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.

  3. Customers' attributional judgments towards complaint handling in airline service: a confirmatory study based on attribution theory.

    Science.gov (United States)

    Chiou, Wen-Bin

    2007-06-01

    Besides flight safety, complaint handling plays a crucial role in airline service. Based upon Kelley's attribution theory, in the present study customers' attributions were examined under different conditions of complaint handling by the airlines. There were 531 passengers (216 women; ages 21 to 63 years, M = 41.5, SD = 11.1) with experiences of customer complaints who were recruited while awaiting boarding. Participants received one hypothetical scenario of three attributional conditions about complaint handling and then reported their attributional judgments. The findings indicated that the passengers were most likely to attribute the company's complaint handling to unconditional compliance when the airline company reacted to customer complaints under low distinctiveness, high consistency, and when consensus among the airlines was low. On the other hand, most passengers attributed the company's complaint handling to conditional compliance under the conditions in which distinctiveness, consistency, and consensus were all high. The results provide further insights into how different policies of complaint management affect customers' attributions. Future directions and managerial implications are also discussed.

  4. Attribute-Value Functions as Global Interpretations of Attribute Importance

    NARCIS (Netherlands)

    Ittersum, van K.; Pennings, J.M.E.

    2012-01-01

    In order to better understand decision maker’s perceptions of the importance of attributes, Goldstein (1990) differentiates between global and local interpretations of attribute importance. While the appreciation for the distinction is growing, research on the relationship between measures of global

  5. Correlation between instrumental and sensory analysis for the characterization of Vitis vinifera wines

    OpenAIRE

    Vilanova, Mar; Genisheva, Zlatina Asenova; Masa, Antón; Oliveira, J. M.

    2009-01-01

    In this work, sensory analysis of was used to evaluate the wine aroma character with different aroma attributes according to Norm ISO 11035.1 In parallel wine volatiles were identified and quantified by gas chromatography according the methodology proposed by Oliveira et al. (2006).2 The objective of this work was to study the correlation between instrumental analysis and sensory perception of wine constituents. Thirty-five Albariño white young wines from 2006 vintage were e...

  6. Panel performance: Modelling variation in sensory profiling data by multiway analysis

    OpenAIRE

    Romano, Rosaria; Vestergaard, Jannie S.; Bredie, Wender L. P.

    2009-01-01

    Sensory profiling data is essentially three-way data where samples, attributes and assessors are the three dimensions of information. It is common practice to average over the assessors and focus the analysis on the relations between samples and sensory descriptors. However, since assessor reliability can not be controlled in advance, posthoc analysis on assessors is needed to assess performance of the individual and at the panel level. For this purpose, multiway analysis is a very efficient ...

  7. Spinal sensory circuits in motion

    OpenAIRE

    2016-01-01

    International audience; The role of sensory feedback in shaping locomotion has been long debated. Recent advances in genetics and behavior analysis revealed the importance of proprioceptive pathways in spinal circuits. The mechanisms underlying peripheral mechanosensation enabled to unravel the networks that feedback to spinal circuits in order to modulate locomotion. Sensory inputs to the vertebrate spinal cord were long thought to originate from the periphery. Recent studies challenge this ...

  8. Synaptic reorganization in the adult rat's ventral cochlear nucleus following its total sensory deafferentation.

    Directory of Open Access Journals (Sweden)

    Heika Hildebrandt

    Full Text Available Ablation of a cochlea causes total sensory deafferentation of the cochlear nucleus in the brainstem, providing a model to investigate nervous degeneration and formation of new synaptic contacts in the adult brain. In a quantitative electron microscopical study on the plasticity of the central auditory system of the Wistar rat, we first determined what fraction of the total number of synaptic contact zones (SCZs in the anteroventral cochlear nucleus (AVCN is attributable to primary sensory innervation and how many synapses remain after total unilateral cochlear ablation. Second, we attempted to identify the potential for a deafferentation-dependent synaptogenesis. SCZs were ultrastructurally identified before and after deafferentation in tissue treated for ethanolic phosphotungstic acid (EPTA staining. This was combined with pre-embedding immunocytochemistry for gephyrin identifying inhibitory SCZs, the growth-associated protein GAP-43, glutamate, and choline acetyltransferase. A stereological analysis of EPTA stained sections revealed 1.11±0.09 (S.E.M.×10(9 SCZs per mm(3 of AVCN tissue. Within 7 days of deafferentation, this number was down by 46%. Excitatory and inhibitory synapses were differentially affected on the side of deafferentation. Excitatory synapses were quickly reduced and then began to increase in number again, necessarily being complemented from sources other than cochlear neurons, while inhibitory synapses were reduced more slowly and continuously. The result was a transient rise of the relative fraction of inhibitory synapses with a decline below original levels thereafter. Synaptogenesis was inferred by the emergence of morphologically immature SCZs that were consistently associated with GAP-43 immunoreactivity. SCZs of this type were estimated to make up a fraction of close to 30% of the total synaptic population present by ten weeks after sensory deafferentation. In conclusion, there appears to be a substantial potential

  9. 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.

  10. 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)

  11. Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Bendini, Alessandra; Tesini, Federica; Valli, Enrico; Lamuela-Raventos, Rosa Maria; Toschi, Tullia Gallina

    2013-02-06

    A quantitative descriptive analysis was developed to characterize the sensory quality of a set of 12 organic and conventional tomato juices sold in Spanish and Italian markets. The volatile compounds of tomato juices were also studied. Twelve sensory descriptors, selected by a trained panel, evaluated the sensory profile of the samples. Some tomato juices were characterized by dominant positive notes typical of tomatoes (tomato paste, vegetable notes), whereas others by negative sensory attributes (off-flavors, high intensity of acidity, and sweetness). The volatile pattern of the samples, studied by SPME/GC-MS, was correlated with the sensory results: basically, organic tomato juices were characterized by vegetable notes and higher volatile compounds than conventional samples, regardless of their geographical origin. Conventional tomato juices were grouped in a closer cluster, whereas organic tomato juices were more diversified. Moreover, "defective" samples showed higher amounts of 3-methyl-1-butanol.

  12. Beyond sensory substitution--learning the sixth sense.

    Science.gov (United States)

    Nagel, Saskia K; Carl, Christine; Kringe, Tobias; Märtin, Robert; König, Peter

    2005-12-01

    Rapid advances in neuroscience have sparked numerous efforts to study the neural correlate of consciousness. Prominent subjects include higher sensory area, distributed assemblies bound by synchronization of neuronal activity and neurons in specific cortical laminae. In contrast, it has been suggested that the quality of sensory awareness is determined by systematic change of afferent signals resulting from behaviour and knowledge thereof. Support for such skill-based theories of perception is provided by experiments on sensory substitution. Here, we pursue this line of thought and create new sensorimotor contingencies and, hence, a new quality of perception. Adult subjects received orientation information, obtained by a magnetic compass, via vibrotactile stimulation around the waist. After six weeks of training we evaluated integration of the new input by a battery of tests. The results indicate that the sensory information provided by the belt (1) is processed and boosts performance, (2) if inconsistent with other sensory signals leads to variable performance, (3) does interact with the vestibular nystagmus and (4) in half of the experimental subjects leads to qualitative changes of sensory experience. These data support the hypothesis that new sensorimotor contingencies can be learned and integrated into behaviour and affect perceptual experience.

  13. Effect of noise correlations on information transmission in sensory receptors

    Science.gov (United States)

    Nguyen, Hoai; Neiman, Alexander

    2012-02-01

    Peripheral receptors in many sensory systems are organized in a limited scale feed-forward networks passing information thru a series of network layers, then ultimately to the CNS. Often peripheral receptors are characterized by spontaneous noisy oscillatory activity which may introduce temporal and spatial correlations in neuronal spike trains. Examples include spontaneous stochastic oscillations in hair cells and primary sensory afferents in auditory, vestibular and electro sensory receptors. We study the influence of this correlated noise on spontaneous activity and information transmission in a model of limited-scale networks of electroreceptors. In this model a few (2 - 5) sensory neurons innervate several (10 - 30) clusters of epithelial receptor cells producing stochastic oscillations. We show how noise correlations are transferred by small networks of sensory neurons and how these correlations affect information transmission. While coherent epithelial oscillations may enhance information transmission for a single sensory neuron, the presence of spatially correlated noise introduces redundancy reducing stimulus coding efficiency and information rate on the network level.

  14. TUTORIAL: Beyond sensory substitution—learning the sixth sense

    Science.gov (United States)

    Nagel, Saskia K.; Carl, Christine; Kringe, Tobias; Märtin, Robert; König, Peter

    2005-12-01

    Rapid advances in neuroscience have sparked numerous efforts to study the neural correlate of consciousness. Prominent subjects include higher sensory area, distributed assemblies bound by synchronization of neuronal activity and neurons in specific cortical laminae. In contrast, it has been suggested that the quality of sensory awareness is determined by systematic change of afferent signals resulting from behaviour and knowledge thereof. Support for such skill-based theories of perception is provided by experiments on sensory substitution. Here, we pursue this line of thought and create new sensorimotor contingencies and, hence, a new quality of perception. Adult subjects received orientation information, obtained by a magnetic compass, via vibrotactile stimulation around the waist. After six weeks of training we evaluated integration of the new input by a battery of tests. The results indicate that the sensory information provided by the belt (1) is processed and boosts performance, (2) if inconsistent with other sensory signals leads to variable performance, (3) does interact with the vestibular nystagmus and (4) in half of the experimental subjects leads to qualitative changes of sensory experience. These data support the hypothesis that new sensorimotor contingencies can be learned and integrated into behaviour and affect perceptual experience.

  15. Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach

    DEFF Research Database (Denmark)

    Clausen, Morten Rahr; Pedersen, Bjarne Hjelmsted; Bertram, Hanne Christine S.;

    2011-01-01

    Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and 1H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided...... quality of different sour cherry clones. In addition, malic acid was the most important metabolite for modeling the two highly correlated sensory attributes sweetness and sourness, whereas the glucose content had a slight effect and the fructose content had no impact on sweetness/sourness. Other...

  16. Descriptive sensory evaluations

    DEFF Research Database (Denmark)

    Dehlholm, Christian

    differences highlighted the time advantage of the rapid approaches and their individual differences in the number of attributes generated. Study II had a twofold purpose. First, it simulated real-life product tasting situations as they often take place in consensus. Second, it evaluated variations...... holistic approach. The rectangular approach is especially suitable for PN with restrictions in reported semantics, while global Napping (GN) with no restrictions could be advantageous when performed with both geometric frames. Study III showed that it was possible for naïve assessors to differentiate sound...... projections, lumpy projections, categorical projections and categorical double linear projections. The one- and two-dimensional projection strategies dominated more than half of the projective mappings in the study, while the more theoretically ideal dispersed projections accounted for one sixth...

  17. 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.

  18. 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 abstra...

  19. Authorship Attribution of Source Code

    Science.gov (United States)

    Tennyson, Matthew F.

    2013-01-01

    Authorship attribution of source code is the task of deciding who wrote a program, given its source code. Applications include software forensics, plagiarism detection, and determining software ownership. A number of methods for the authorship attribution of source code have been presented in the past. A review of those existing methods is…

  20. 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.

  1. Genes for Hereditary Sensory and Autonomic Neuropathies: A Genotype-Phenotype Correlation

    Science.gov (United States)

    Rotthier, Annelies; Baets, Jonathan; De Vriendt, Els; Jacobs, An; Auer-Grumbach, Michaela; Levy, Nicolas; Bonello-Palot, Nathalie; Kilic, Sara Sebnem; Weis, Joachim; Nascimento, Andres; Swinkels, Marielle; Kruyt, Moyo C.; Jordanova, Albena; De Jonghe, Peter; Timmerman, Vincent

    2009-01-01

    Hereditary sensory and autonomic neuropathies (HSAN) are clinically and genetically heterogeneous disorders characterized by axonal atrophy and degeneration, exclusively or predominantly affecting the sensory and autonomic neurons. So far, disease-associated mutations have been identified in seven genes: two genes for autosomal dominant ("SPTLC1"…

  2. 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

  3. 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.

  4. Sensory habituation of auditory receptor neurons: implications for sound localization.

    Science.gov (United States)

    Givois, V; Pollack, G S

    2000-09-01

    Auditory receptor neurons exhibit sensory habituation; their responses decline with repeated stimulation. We studied the effects of sensory habituation on the neural encoding of sound localization cues using crickets as a model system. In crickets, Teleogryllus oceanicus, sound localization is based on binaural comparison of stimulus intensity. There are two potential codes at the receptor-neuron level for interaural intensity difference: interaural difference in response strength, i.e. spike rate and/or count, and interaural difference in response latency. These are affected differently by sensory habituation. When crickets are stimulated with cricket-song-like trains of sound pulses, response strength declines for successive pulses in the train, and the decrease becomes more pronounced as the stimulus intensity increases. Response decrement is thus greater for receptors serving the ear ipsilateral to the sound source, where intensity is higher, resulting in a decrease in the interaural difference in response strength. Sensory habituation also affects response latency, which increases for responses to successive sound pulses in the stimulus train. The change in latency is independent of intensity, and thus is similar for receptors serving both ears. As a result, interaural latency difference is unaffected by sensory habituation and may be a more reliable cue for sound localization.

  5. Atypical perinatal sensory stimulation and early perceptual development: insights from developmental psychobiology.

    Science.gov (United States)

    Lickliter, R

    2000-12-01

    Comparative studies utilizing avian and mammalian embryos and neonates have proven particularly useful in exploring how alterations in sensory experience during the perinatal period can affect subsequent development. This article reviews research drawn from comparative developmental psychobiology and concludes that the effects of modified sensory stimulation on perceptual and behavioral development depend on several related factors, including the timing of stimulation relative to the developmental stage of the young organism, the overall amount of sensory stimulation provided or denied, and the type of sensory stimulation presented. Directions for future research on the care of the high-risk infant are discussed.

  6. Sensory Transduction in Caenorhabditis elegans

    Science.gov (United States)

    Brown, Austin L.; Ramot, Daniel; Goodman, Miriam B.

    The roundworm Caenorhabditis elegans has a well-defined and comparatively simple repertoire of sensory-guided behaviors, all of which rely on its ability to detect chemical, mechanical or thermal stimuli. In this chapter, we review what is known about the ion channels that mediate sensation in this remarkable model organism. Genetic screens for mutants defective in sensory-guided behaviors have identified genes encoding channel proteins, which are likely transducers of chemical, thermal, and mechanical stimuli. Such classical genetic approaches are now being coupled with molecular genetics and in vivo cellular physiology to elucidate how these channels are activated in specific sensory neurons. The ion channel superfamilies implicated in sensory transduction in C. elegans - CNG, TRP, and DEG/ENaC - are conserved across phyla and also appear to contribute to sensory transduction in other organisms, including vertebrates. What we learn about the role of these ion channels in C. elegans sensation is likely to illuminate analogous processes in other animals, including humans.

  7. 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.

  8. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.

    Science.gov (United States)

    Fuentes, Verónica; Ventanas, Jesús; Morcuende, David; Estévez, Mario; Ventanas, Sonia

    2010-07-01

    The effect of HHP treatment (600 MPa) on the oxidative stability of lipids and proteins of vacuum-packaged Iberian dry-cured ham and the impact on the sensory characteristics of the product was investigated. In order to assess how different commercial presentations are affected by HHP treatment, three different presentations of vacuum-packaged Iberian dry-cured ham were considered, namely, (i) intact format (IF) corresponding to non-sliced vacuum-packaged dry-cured ham, (ii) conventional-sliced format (CSF) corresponding to dry-cured ham slices placed stretched out in the package and (iii) alternative-sliced format (ASF) corresponding to dry-cured ham slices piled up horizontally. The oxidation of dry-cured ham lipids and proteins was enhanced by HHP-treatment with the presentation being highly influential on these oxidative reactions. Pre-slicing dry-cured ham results in a more susceptible product to oxidative reactions during pressurisation and subsequent refrigerated storage. Possible mechanisms, by which HHP-induced oxidative reactions would affect particular sensory traits in vacuum-packaged Iberian dry-cured ham such as colour, texture and flavour attributes, are discussed.

  9. 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...

  10. Oral processing assessed by M-mode ultrasound imaging varies with food attribute

    NARCIS (Netherlands)

    Wijk, de R.A.; Wulfert, F.; Prinz, J.F.

    2006-01-01

    Ultrasonic imaging was used to quantify oral movements made during the oral processing of foods while subjects assessed the intensity of the sensory attributes, thick, creamy, sweet and bitter. A series of four stimuli were prepared with high and low viscosities and high and low sweetness. Over five

  11. 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.

  12. 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.

  13. 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.

  14. Sensory Pattern Contributions to Developmental Performance in Children With Autism Spectrum Disorder.

    Science.gov (United States)

    Tomchek, Scott D; Little, Lauren M; Dunn, Winnie

    2015-01-01

    Sensory processing differences in preschool-age children with autism spectrum disorder (ASD) affect their engagement in everyday activities, thereby influencing opportunities to practice and develop skills such as social communication and adaptive behavior. The purpose of this study was to investigate the extent to which specific sensory processing patterns relate to aspects of development (i.e., adaptive behavior, expressive and receptive language, fine and gross motor skills, social behavior) in a sample of preschool-age children with ASD (N=400). A retrospective chart review was used to gather clinical data. Results suggest that sensory processing patterns differentially affect children's developmental skills and adaptive behavior. Certain sensory processing patterns predicted children's development of language, motor, and adaptive skills. These findings have clear implications for occupational therapy practice with young children with ASD. Practitioners should consider how sensory processing in ASD both supports and limits children's ability to engage in social communication and learning opportunities.

  15. Sensory neurobiological analysis of neuropeptide modulation of meal size.

    Science.gov (United States)

    Schwartz, Gary J; Azzara, Anthony V

    2004-08-01

    Gerry Smith's emphasis on the meal as the functional unit of ingestion spurred experiments designed to (1) identify oral and postoral stimuli that affect meal size, and (2) identify peripheral and central neural mechanisms involved in the processing of sensory signals generated by these stimuli. His observations that gut-brain peptides can limit meal size were important in formulating the idea that neuropeptides involved in the control of food intake modulate the peripheral and central neural processing of meal-stimulated sensory signals. This focus on meal size continues to foster the development of hypotheses and the design of experiments that characterize the sites and modes of action of feeding modulatory neuropeptides. These investigations have focused attention on the gut-brain neuraxis as a critical sensory pathway in the control of ingestive behavior, and have revealed important integrative properties of peripheral and central neurons along this axis. The neuromodulatory function of peptides that alter food intake is supported by their ability to recruit the activation of neurons at multiple central nodes of the gut-brain axis and to affect the neural processing and behavioral potency of meal-related gastrointestinal signals important in the negative feedback control of meal size. This sensory neurobiological perspective may also be applied to determine whether feeding modulatory neuropeptides affect the neural and behavioral potency of oral positive feedback signals that promote ingestion.

  16. Sensory outcome of fingertip replantations without nerve repair.

    Science.gov (United States)

    Ozcelik, Ismail Bulent; Tuncer, Serdar; Purisa, Husrev; Sezer, Ilker; Mersa, Berkan; Kabakas, Fatih; Celikdelen, Pinar

    2008-01-01

    The sensory recovery outcomes of fingertip replantations without nerve repair were retrospectively studied. Between 2000 and 2006, 112 fingertip replantations with only arterial repair were carried out in 98 patients. About 76 of the replants survived totally, with a success rate of 67.8%. Evaluation of sensory recovery was possible in 31 patients (38 replantations). Sensory evaluation was made with Semmes-Weinstein, static and dynamic two-point discrimination, and vibration sense tests. Fingertip atrophy, nail deformities, and return to work were also evaluated. According to the Semmes-Weinstein test, 29.0% (11/38) of the fingers had normal sense, 60.5% (23/38) had diminished light touch, 7.9% (3/38) had diminished protective sensation, and 2.6% (1/38) had loss of protective sensation. Mean static and dynamic two-point discriminations were 7.2 mm (3-11 mm), and 4.60 mm (3-6 mm), respectively. Vibratory testing revealed increased vibration in 42.1% of the fingers, decreased vibration in 36.8%, and equal vibration when compared with the non-injured fingers in 21.1%. Atrophy was present in 14 (36.8%) fingers and negatively affected the results. Nail deformities, cold intolerance, return to work, and the effect of sensory education were investigated. Comparison of crush and clean cut injuries did not yield any significant difference in any of the parameters. Patients who received sensory education had significantly better results in sensory testing. The results were classified as excellent, good, and poor based on results of two-point discrimination tests. The outcome was excellent in 18 fingers and good in 20 fingers. Overall, satisfactory sensory recovery was achieved in fingertip replantations without nerve repair.

  17. 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

  18. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.

    Science.gov (United States)

    Song, Shiqing; Tang, Qi; Hayat, Khizar; Karangwa, Eric; Zhang, Xiaoming; Xiao, Zuobing

    2014-03-01

    Effects of different pretreatments of tallow on flavour precursor development and flavour profiles of beef flavours (BFs) were evaluated. Analysis of free fatty acids and volatiles of tallow by GC and GC-MS indicated that the enzymatic hydrolyzed-thermally oxidized tallow formed the most characteristic flavour precursors compared with others. The results of descriptive sensory analysis confirmed that beef flavour 4 from enzymatic hydrolyzed-thermally oxidized tallow had the strongest beefy, meaty and odour characteristics, followed by beef flavour 2 from oxidized tallow. Electronic nose data confirmed the accuracy of the sensory analysis results. The correlation analysis of 51 volatile compounds in tallow and sensory attributes of BFs showed that some compounds, especially aldehydes, made a significant contribution to sensory attributes. Correlation analysis of free fatty acids and sensory attributes through partial least squares regression (PLSR) confirmed that the moderate enzymatic hydrolysis-thermal oxidation pretreatment of tallow was necessary to achieve the characteristic beef flavour.

  19. 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.

  20. Continuous positive airway pressure breathing increases the spread of sensory blockade after low-thoracic epidural injection of lidocaine.

    NARCIS (Netherlands)

    Visser, W.A.; Gielen, M.J.M.; Giele, J.L.P.

    2006-01-01

    Factors affecting the distribution of sensory blockade after epidural injection of local anesthetics remain incompletely clarified. To evaluate if increasing intrathoracic pressure affects the spread of thoracic epidural anesthesia, we randomized 20 patients who received an epidural catheter at the

  1. Perceptual and motor attribute ratings for 559 object concepts.

    Science.gov (United States)

    Amsel, Ben D; Urbach, Thomas P; Kutas, Marta

    2012-12-01

    To understand how and when object knowledge influences the neural underpinnings of language comprehension and linguistic behavior, it is critical to determine the specific kinds of knowledge that people have. To extend the normative data currently available, we report a relatively more comprehensive set of object attribute rating norms for 559 concrete object nouns, each rated on seven attributes corresponding to sensory and motor modalities-color, motion, sound, smell, taste, graspability, and pain-in addition to familiarity (376 raters, M = 23 raters per item). The mean ratings were subjected to principal-components analysis, revealing two primary dimensions plausibly interpreted as relating to survival. We demonstrate the utility of these ratings in accounting for lexical and semantic decision latencies. These ratings should prove useful for the design and interpretation of experimental tests of conceptual and perceptual object processing.

  2. 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...

  3. 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...

  4. Pyridoxine-Induced Sensory Neuropathy

    OpenAIRE

    1995-01-01

    An 18-year-old man with seizures from birth was followed in the Department of Clinical Neurological Sciences, University of Western Ontario, London, and was found to have developed a sensory neuropathy by 2 years of age following treatment with pyridoxine in doses up to 2000 mg/day.

  5. 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.

  6. 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.

  7. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.

    Science.gov (United States)

    González-Álvarez, Mariana; Noguerol-Pato, Raquel; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2014-02-15

    The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine.

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

    Directory of Open Access Journals (Sweden)

    David ePerruchoud

    2014-06-01

    Full Text Available 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 characterized by sensory and motor deficits in the absence of basic motor impairments. Despite the fundamental impact of sensory-motor integration mechanisms on daily life, the general principles of healthy and pathological anatomic-functional organization of sensory-motor integration remain to be clarified. Based on the available data from experimental psychology, neurophysiology, and neuroimaging, we propose a bio-computational model of sensory-motor integration: the Sensory-Motor Integrative Loop for Enacting (SMILE. Aiming at direct therapeutic implementations and with the final target of implementing novel intervention protocols for motor rehabilitation, our main goal is to provide the information necessary for further validating the SMILE model. By translating neuroscientific hypotheses into empirical investigations and clinically relevant questions, the prediction based on the SMILE model can be further extended to other pathological conditions characterized by impaired sensory-motor integration.

  9. 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.

  10. Attribution of blame in incest.

    Science.gov (United States)

    Jackson, T L; Ferguson, W P

    1983-06-01

    This study was designed to identify the empirical structure of attitudes relating to attribution of blame in incest. A second purpose was to determine how variables such as gender, physically abused status, and sexually abused status influence the attribution of blame in incest. A sample of 201 male and 211 female college students was administered the Jackson Incest Blame Scale. Four factors emerged from the factor analysis of the total sample supporting the hypothesis that attribution of blame in incest is a multidimensional construct including victim, offender, situational, and societal factors. A difference in the level of victim blame was found between male and female samples. Results are discussed with regard to their implications for further research and training. Other potential uses of the Jackson Incest Blame Scale are suggested.

  11. Validity of Sensory Systems as Distinct Constructs

    OpenAIRE

    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.

  12. 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.

  13. 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.

  14. The role of intra-oral manipulation in the perception of sensory attributes

    NARCIS (Netherlands)

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

    2003-01-01

    To gain insight into the effect of oral processes on perception, we defined a set of five specific oral manipulations and investigated their effects on the perception of low and high fat versions of two semi-solid foodstuffs, vanilla custard desserts and mayonnaises. Behavior modifications ranged fr

  15. Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy.

    Science.gov (United States)

    Blazquez, Carmen; Downey, Gerard; O'Callaghan, Donal; Howard, Vincent; Delahunty, Conor; Sheehan, Elizabeth; Everard, Colm; O'Donnell, Colm P

    2006-02-01

    This study investigated the application of near infrared (NIR) reflectance spectroscopy to the measurement of texture (sensory and instrumental) in experimental processed cheese samples. Spectra (750 to 2498 nm) of cheeses were recorded after 2 and 4 weeks storage at 4 degrees C. Trained assessors evaluated 9 sensory properties, a texture profile analyser (TPA) was used to record 5 instrumental parameters and cheese 'meltability' was measured by computer vision. Predictive models for sensory and instrumental texture parameters were developed using partial least squares regression on raw or pre-treated spectral data. Sensory attributes and instrumental texture measurements were modelled with sufficient accuracy to recommend the use of NIR reflectance spectroscopy for routine quality assessment of processed cheese.

  16. Sensory nerve conduction studies in neuralgic amyotrophy.

    NARCIS (Netherlands)

    Alfen, N. van; Huisman, W.J.; Overeem, S.; Engelen, B.G.M. van; Zwarts, M.J.

    2009-01-01

    Neuralgic amyotrophy is a painful, episodic peripheral nerve disorder localized to the brachial plexus. Sensory symptoms occur in 80% of the patients. We assessed the frequency of abnormalities in sensory nerve conduction studies of the lateral and medial antebrachial cutaneous, radial sensory, medi

  17. Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

    NARCIS (Netherlands)

    Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

    2016-01-01

    Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were se

  18. 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

  19. Effects of bite size on the sensory properties of vanilla custard desserts

    NARCIS (Netherlands)

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

    2007-01-01

    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

  20. 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

  1. A novel method for perceptual assessment of small room acoustics using rapid sensory analysis

    DEFF Research Database (Denmark)

    Kaplanis, Neofytos; Bech, Søren; Lokki, Tapio

    2016-01-01

    presented with auralized sound over a loudspeaker array and followed a rapid sensory analysis protocol. The elicited attributes and ratings are analyzed and possible links to the acoustical properties of these spaces are discussed. [This study is a part of Marie Curie Network on Dereverberation...... and Reverberation of Audio, Music, and Speech. EU-FP7 under agreement ITN-GA-2012-316969.]...

  2. Subspace clustering through attribute clustering

    Institute of Scientific and Technical Information of China (English)

    Kun NIU; Shubo ZHANG; Junliang CHEN

    2008-01-01

    Many recently proposed subspace clustering methods suffer from two severe problems. First, the algorithms typically scale exponentially with the data dimensionality or the subspace dimensionality of clusters. Second, the clustering results are often sensitive to input parameters. In this paper, a fast algorithm of subspace clustering using attribute clustering is proposed to over-come these limitations. This algorithm first filters out redundant attributes by computing the Gini coefficient. To evaluate the correlation of every two non-redundant attributes, the relation matrix of non-redundant attributes is constructed based on the relation function of two dimensional united Gini coefficients. After applying an overlapping clustering algorithm on the relation matrix, the candidate of all interesting subspaces is achieved. Finally, all subspace clusters can be derived by clustering on interesting subspaces. Experiments on both synthesis and real datasets show that the new algorithm not only achieves a significant gain of runtime and quality to find subspace clusters, but also is insensitive to input parameters.

  3. SOA: A Quality Attribute Perspective

    Science.gov (United States)

    2011-06-23

    JMS) – CORBA … • Infrastructure services available to service providers and/or service consumers to perform common tasks or satisfy QoS requirements...Services is one technology for SOA implementation SOA and Quality Attributes SOA WS* Web Services CORBA REST Services and POX Key Class Realization

  4. 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...

  5. 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 tech...

  6. 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...

  7. Relations between temperament, sensory processing, and motor coordination in three-year-old children

    Directory of Open Access Journals (Sweden)

    Atsuko eNakagawa

    2016-04-01

    Full Text Available 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 path 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.

  8. 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

    2016-06-20

    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.

  9. 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.

  10. Copular alternation in Spanish and Catalan attributive sentences

    Directory of Open Access Journals (Sweden)

    José María Brucart

    2012-01-01

    Full Text Available This paper deals with copular selection in Spanish and Catalan attributive clauses. We develop an analysis of the copular alternation that is based on the relation of coincidence. Locative attributives, the class of copular sentences that has received less attention in the literature, are analyzed in detail. It is concluded that locative attributives express an abstract path; that is, a terminal coincidence relation between a figure (the entity that is located and a ground (the location. The use of estar in these sentences is justified by the fact that this copula has an interpretable terminal coincidence feature that can license its uninterpretable counterpart in the attributive clause. Nevertheless, ser –the default copula– can also co-occur in locative attributives when the notion of bounded path is already incorporated in the entity that is being located. This is the case in Catalan, which uses a –a preposition that expresses a limit– instead of en –a central coincidence preposition. The copula ser also appears in the location of eventive entities and in path noun constructions. The terminal coincidence feature of estar can also superimpose a delimiting aspectual boundary to the attributive relation when there is no uninterpretable terminal coincidence feature to value in it. In these cases, evidential and sensorial readings are conveyed. Finally, a possible analysis is sketched for the differences in the selection of the copula between Spanish and Catalan with participles and perfective adjectives. It is suggested that the selection of estar in these cases may be due to the fact that both classes have a weaker functional structure in Spanish than in Catalan.

  11. CONGENITAL SENSORY NEUROPATHY (HSAN II

    Directory of Open Access Journals (Sweden)

    Venkata Chalam

    2015-08-01

    Full Text Available A 5 year old girl having hereditary sensory neuropathy, type II manifesting as congenital absence of pain sensation and trophic changes in the skin is reported. This child presented with presented with multiple ulcers over hands and feet since 2 years of age. The ulcers were non - healing type with serosanguineous discharge. There is abnormal gait and weakness in upper and lower limbs. On examination there are deep ulcers measuring 5x7x2cms over left feet. Fingers of both hands and feet were mutilated with loss of phalanges, sensations to fine touch, pain and temperature are decreased bilaterally below the mid arm and feet, vibration sensations were normal, proprioception could not be tested due to deformities. Sensory and motor nerve conduction studies showed evidence of sensorimotor axonal neuropathy.

  12. Correlations between motor and sensory functions in upper limb chronic hemiparetics after stroke

    Directory of Open Access Journals (Sweden)

    Thais Botossi Scalha

    2011-08-01

    Full Text Available OBJECTIVE: Describe the somatosensory function of the affected upper limb of hemiparetic stroke patients and investigate the correlations between measurements of motor and sensory functions in tasks with and without visual deprivation. METHOD: We applied the Fugl-Meyer Assessment (FMA, Nottingham Sensory Assessment (NSA, and several motor and sensory tests: Paper manipulation (PM, Motor Sequences (MS, Reaching and grasping (RG Tests Functional (TF, Tactile Discrimination (TD, Weight Discrimination (WD and Tactile Recognition of Objects (RO. RESULTS: We found moderate correlations between the FMA motor subscale and the tactile sensation score of the NSA. Additionally, the FMA sensitivity was correlated with the NSA total; and performance on the WD test items correlated with the NSA. CONCLUSION: There was a correlation between the sensory and motor functions of the upper limb in chronic hemiparetic stroke patients. Additionally, there was a greater reliance on visual information to compensate for lost sensory-motor skills.

  13. Methodology of oral sensory tests.

    Science.gov (United States)

    Jacobs, R; Wu, C-H; Van Loven, K; Desnyder, M; Kolenaar, B; Van Steenberghed, D

    2002-08-01

    Different methods of oral sensory tests including light touch sensation, two-point discrimination, vibrotactile function and thermal sensation were compared. Healthy subjects were tested to assess the results obtained from two psychophysical approaches, namely the staircase and the ascending & descending method of limits for light touch sensation and two-point discrimination. Both methods appeared to be reliable for examining oral sensory function. The effect of topical anaesthesia was also evaluated but no conclusion could be drawn as too few subjects were involved. Newly developed simple testing tools for two-point discrimination and thermal sensation in a clinical situation were developed prior to this study and tested for their reproducibility. Thermal sensation could be reliably detected in repeated trials. Although the hand-held instruments have some drawbacks, the outcome of these instruments in a clinical environment is suitable for assessing oral sensory function. Three different frequencies (32, 128 and 256 Hz) were used to estimate the vibrotactile function. Different threshold levels were found at different frequencies.

  14. 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

  15. 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.

  16. 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.

  17. Bioinspired Sensory Systems for Shear Flow Detection

    Science.gov (United States)

    Colvert, Brendan; Chen, Kevin K.; Kanso, Eva

    2017-03-01

    Aquatic organisms such as copepods exhibit remarkable responses to changes in ambient flows, especially shear gradients, when foraging, mating and escaping. To accomplish these tasks, the sensory system of the organism must decode the local sensory measurements to detect the flow properties. Evidence suggests that organisms sense differences in the hydrodynamic signal rather than absolute values of the ambient flow. In this paper, we develop a mathematical framework for shear flow detection using a bioinspired sensory system that measures only differences in velocity. We show that the sensory system is capable of reconstructing the properties of the ambient shear flow under certain conditions on the flow sensors. We discuss these conditions and provide explicit expressions for processing the sensory measurements and extracting the flow properties. These findings suggest that by combining suitable velocity sensors and physics-based methods for decoding sensory measurements, we obtain a powerful approach for understanding and developing underwater sensory systems.

  18. 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.

  19. Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

    DEFF Research Database (Denmark)

    Dehlholm, Christian; Brockhoff, Per B.; Meinert, Lene;

    2012-01-01

    Two new rapid descriptive sensory evaluation methods are introduced to the field of food sensory evaluation. The first method, free multiple sorting, allows subjects to perform ad libitum free sortings, until they feel that no more relevant dissimilarities among products remain. The second method...... sessions are dependent on the assessors’ personal semantic skills. Comparisons of the methods’ practical differences highlight the time advantage of the rapid approaches and their individual differences in the number of attributes generated....

  20. VINHOS TINTOS DO NOROESTE PAULISTA: RELAÇÃO ENTRE OS PERFIS FÍSICO-QUÍMICO E SENSORIAL

    OpenAIRE

    Maurício Bonatto Machado de Castilhos; Vanildo Luiz Del Bianchi

    2012-01-01

    Brazilian red wines are very appreciated by consumers from tropical regions, because they typically have aromatic and fruity taste. Thus, the aim of this article is to verify the quality of red wines from wineries located in Northwest region of São Paulo, based on the relationship between physicochemical properties and sensory attributes. Three red wines from this region was evaluated by sensory and analytical methods and it was possible to observe significant differences in the fixed acidity...

  1. State-dependent changes in auditory sensory gating in different cortical areas in rats.

    Directory of Open Access Journals (Sweden)

    Renli Qi

    Full Text Available Sensory gating is a process in which the brain's response to a repetitive stimulus is attenuated; it is thought to contribute to information processing by enabling organisms to filter extraneous sensory inputs from the environment. To date, sensory gating has typically been used to determine whether brain function is impaired, such as in individuals with schizophrenia or addiction. In healthy subjects, sensory gating is sensitive to a subject's behavioral state, such as acute stress and attention. The cortical response to sensory stimulation significantly decreases during sleep; however, information processing continues throughout sleep, and an auditory evoked potential (AEP can be elicited by sound. It is not known whether sensory gating changes during sleep. Sleep is a non-uniform process in the whole brain with regional differences in neural activities. Thus, another question arises concerning whether sensory gating changes are uniform in different brain areas from waking to sleep. To address these questions, we used the sound stimuli of a Conditioning-testing paradigm to examine sensory gating during waking, rapid eye movement (REM sleep and Non-REM (NREM sleep in different cortical areas in rats. We demonstrated the following: 1. Auditory sensory gating was affected by vigilant states in the frontal and parietal areas but not in the occipital areas. 2. Auditory sensory gating decreased in NREM sleep but not REM sleep from waking in the frontal and parietal areas. 3. The decreased sensory gating in the frontal and parietal areas during NREM sleep was the result of a significant increase in the test sound amplitude.

  2. 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.

  3. Effects of acupuncture on sensory perception: a systematic review and meta-analysis.

    Directory of Open Access Journals (Sweden)

    Petra I Baeumler

    Full Text Available BACKGROUND: The effect of acupuncture on sensory perception has never been systematically reviewed; although, studies on acupuncture mechanisms are frequently based on the idea that changes in sensory thresholds reflect its effect on the nervous system. METHODS: Pubmed, EMBASE and Scopus were screened for studies investigating the effect of acupuncture on thermal or mechanical detection or pain thresholds in humans published in English or German. A meta-analysis of high quality studies was performed. RESULTS: Out of 3007 identified articles 85 were included. Sixty five studies showed that acupuncture affects at least one sensory threshold. Most studies assessed the pressure pain threshold of which 80% reported an increase after acupuncture. Significant short- and long-term effects on the pressure pain threshold in pain patients were revealed by two meta-analyses including four and two high quality studies, respectively. In over 60% of studies, acupuncture reduced sensitivity to noxious thermal stimuli, but measuring methods might influence results. Few but consistent data indicate that acupuncture reduces pin-prick like pain but not mechanical detection. Results on thermal detection are heterogeneous. Sensory threshold changes were equally frequent reported after manual acupuncture as after electroacupuncture. Among 48 sham-controlled studies, 25 showed stronger effects on sensory thresholds through verum than through sham acupuncture, but in 9 studies significant threshold changes were also observed after sham acupuncture. Overall, there is a lack of high quality acupuncture studies applying comprehensive assessments of sensory perception. CONCLUSIONS: Our findings indicate that acupuncture affects sensory perception. Results are most compelling for the pressure pain threshold, especially in pain conditions associated with tenderness. Sham acupuncture can also cause such effects. Future studies should incorporate comprehensive, standardized

  4. 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

  5. Timescale- and Sensory Modality-Dependency of the Central Tendency of Time Perception.

    Directory of Open Access Journals (Sweden)

    Yuki Murai

    Full Text Available When individuals are asked to reproduce intervals of stimuli that are intermixedly presented at various times, longer intervals are often underestimated and shorter intervals overestimated. This phenomenon may be attributed to the central tendency of time perception, and suggests that our brain optimally encodes a stimulus interval based on current stimulus input and prior knowledge of the distribution of stimulus intervals. Two distinct systems are thought to be recruited in the perception of sub- and supra-second intervals. Sub-second timing is subject to local sensory processing, whereas supra-second timing depends on more centralized mechanisms. To clarify the factors that influence time perception, the present study investigated how both sensory modality and timescale affect the central tendency. In Experiment 1, participants were asked to reproduce sub- or supra-second intervals, defined by visual or auditory stimuli. In the sub-second range, the magnitude of the central tendency was significantly larger for visual intervals compared to auditory intervals, while visual and auditory intervals exhibited a correlated and comparable central tendency in the supra-second range. In Experiment 2, the ability to discriminate sub-second intervals in the reproduction task was controlled across modalities by using an interval discrimination task. Even when the ability to discriminate intervals was controlled, visual intervals exhibited a larger central tendency than auditory intervals in the sub-second range. In addition, the magnitude of the central tendency for visual and auditory sub-second intervals was significantly correlated. These results suggest that a common modality-independent mechanism is responsible for the supra-second central tendency, and that both the modality-dependent and modality-independent components of the timing system contribute to the central tendency in the sub-second range.

  6. Timescale- and Sensory Modality-Dependency of the Central Tendency of Time Perception.

    Science.gov (United States)

    Murai, Yuki; Yotsumoto, Yuko

    2016-01-01

    When individuals are asked to reproduce intervals of stimuli that are intermixedly presented at various times, longer intervals are often underestimated and shorter intervals overestimated. This phenomenon may be attributed to the central tendency of time perception, and suggests that our brain optimally encodes a stimulus interval based on current stimulus input and prior knowledge of the distribution of stimulus intervals. Two distinct systems are thought to be recruited in the perception of sub- and supra-second intervals. Sub-second timing is subject to local sensory processing, whereas supra-second timing depends on more centralized mechanisms. To clarify the factors that influence time perception, the present study investigated how both sensory modality and timescale affect the central tendency. In Experiment 1, participants were asked to reproduce sub- or supra-second intervals, defined by visual or auditory stimuli. In the sub-second range, the magnitude of the central tendency was significantly larger for visual intervals compared to auditory intervals, while visual and auditory intervals exhibited a correlated and comparable central tendency in the supra-second range. In Experiment 2, the ability to discriminate sub-second intervals in the reproduction task was controlled across modalities by using an interval discrimination task. Even when the ability to discriminate intervals was controlled, visual intervals exhibited a larger central tendency than auditory intervals in the sub-second range. In addition, the magnitude of the central tendency for visual and auditory sub-second intervals was significantly correlated. These results suggest that a common modality-independent mechanism is responsible for the supra-second central tendency, and that both the modality-dependent and modality-independent components of the timing system contribute to the central tendency in the sub-second range.

  7. A quantitative sensory analysis of peripheral neuropathy in colorectal cancer and its exacerbation by oxaliplatin chemotherapy.

    Science.gov (United States)

    de Carvalho Barbosa, Mariana; Kosturakis, Alyssa K; Eng, Cathy; Wendelschafer-Crabb, Gwen; Kennedy, William R; Simone, Donald A; Wang, Xin S; Cleeland, Charles S; Dougherty, Patrick M

    2014-11-01

    Peripheral neuropathy caused by cytotoxic chemotherapy, especially platins and taxanes, is a widespread problem among cancer survivors that is likely to continue to expand in the future. However, little work to date has focused on understanding this challenge. The goal in this study was to determine the impact of colorectal cancer and cumulative chemotherapeutic dose on sensory function to gain mechanistic insight into the subtypes of primary afferent fibers damaged by chemotherapy. Patients with colorectal cancer underwent quantitative sensory testing before and then prior to each cycle of oxaliplatin. These data were compared with those from 47 age- and sex-matched healthy volunteers. Patients showed significant subclinical deficits in sensory function before any therapy compared with healthy volunteers, and they became more pronounced in patients who received chemotherapy. Sensory modalities that involved large Aβ myelinated fibers and unmyelinated C fibers were most affected by chemotherapy, whereas sensory modalities conveyed by thinly myelinated Aδ fibers were less sensitive to chemotherapy. Patients with baseline sensory deficits went on to develop more symptom complaints during chemotherapy than those who had no baseline deficit. Patients who were tested again 6 to 12 months after chemotherapy presented with the most numbness and pain and also the most pronounced sensory deficits. Our results illuminate a mechanistic connection between the pattern of effects on sensory function and the nerve fiber types that appear to be most vulnerable to chemotherapy-induced toxicity, with implications for how to focus future work to ameloirate risks of peripheral neuropathy.

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

    Science.gov (United States)

    Taipina, Magda S.; Lamardo, Leda C. A.; Rodas, Maria A. B.; del Mastro, Nelida L.

    2009-07-01

    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.

  9. 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.

  10. 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....... The data set used in the paper is based on sensory evaluations of 14 cheese samples profiled by a panel of 12 assessors using 12 descriptors in two replicates. The paper has demonstrated that the simple standardization scalings are only proper scaling estimates under quite restrictive assumptions whilst...

  11. 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.

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

    Science.gov (United States)

    Savas Basturk

    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…

  13. Coherences of instrumental and sensory characteristics: case study on cherry tomatoes.

    Science.gov (United States)

    Csambalik, László; Divéky-Ertsey, Anna; Pap, Zoltán; Orbán, Csaba; Stégerné Máté, Mónika; Gere, Attila; Stefanovits-Bányai, Éva; Sipos, László

    2014-11-01

    The aim of this study was to investigate 6 cherry tomato varieties in terms of morphological, instrumental, and sensory attributes. Hungarian cherry tomato landraces have not been investigated in comparison with new commercial varieties for these traits. Parameters investigated were water-soluble antioxidant capacity (FRAP, DPPH, and TEAC), and total polyphenol, vitamin C, β-carotene, lycopene, total soluble solids, and acid contents. Colorimetric measurements as well as sensory analyses were conducted. It was concluded that varied antioxidant assays should be used in parallel to overcome the selectivity of any 1 method. Total phenolic content significantly contributed to results of antioxidant assays for the investigated varieties. The sensory profiles of the 6 cherry tomato varieties have been created. The differences between the products based on the 18 attributes were analyzed by Tukey post hoc test. The biplot of the principal component analysis showed that the sensory panel could discriminate the samples along the principal components. No correlation was found between colorimetric data a* and b* measured from pulp and lycopene, but a negative connection of β-carotene and hue was noted. Total polyphenol content showed correlations with colorimetric results, except for b*. The influence of tomato skin color on color perception is significant as in the present study instrumental data measured from pulp did not match that of the panelists evaluating intact fruit. Instrumental results of sugar content were supported by the ratings of the sensory panel.

  14. Measurement of pharyngeal sensory cortical processing: technique and physiologic implications

    Directory of Open Access Journals (Sweden)

    Ringelstein E Bernd

    2009-07-01

    Full Text Available Abstract Background Dysphagia is a major complication of different diseases affecting both the central and peripheral nervous system. Pharyngeal sensory impairment is one of the main features of neurogenic dysphagia. Therefore an objective technique to examine the cortical processing of pharyngeal sensory input would be a helpful diagnostic tool in this context. We developed a simple paradigm to perform pneumatic stimulation to both sides of the pharyngeal wall. Whole-head MEG was employed to study changes in cortical activation during this pharyngeal stimulation in nine healthy subjects. Data were analyzed by means of synthetic aperture magnetometry (SAM and the group analysis of individual SAM data was performed using a permutation test. Results Our results revealed bilateral activation of the caudolateral primary somatosensory cortex following sensory pharyngeal stimulation with a slight lateralization to the side of stimulation. Conclusion The method introduced here is simple and easy to perform and might be applicable in the clinical setting. The results are in keeping with previous findings showing bihemispheric involvement in the complex task of sensory pharyngeal processing. They might also explain changes in deglutition after hemispheric strokes. The ipsilaterally lateralized processing is surprising and needs further investigation.

  15. Pitch discrimination in cerebellar patients: evidence for a sensory deficit.

    Science.gov (United States)

    Parsons, Lawrence M; Petacchi, Augusto; Schmahmann, Jeremy D; Bower, James M

    2009-12-15

    In the last two decades, a growing body of research showing cerebellar involvement in an increasing number of nonmotor tasks and systems has prompted an expansion of speculations concerning the function of the cerebellum. Here, we tested the predictions of a hypothesis positing cerebellar involvement in sensory data acquisition. Specifically, we examined the effect of global cerebellar degeneration on primary auditory sensory function by means of a pitch discrimination task. The just noticeable difference in pitch between two tones was measured in 15 healthy controls and in 15 high functioning patients afflicted with varying degrees of global cerebellar degeneration caused by hereditary, idiopathic, paraneoplastic, or postinfectious pancerebellitis. Participants also performed an auditory detection task assessing sustained attention, a test of verbal auditory working memory, and an audiometric test. Patient pitch discrimination thresholds were on average five and a half times those of controls and were proportional to the degree of cerebellar ataxia assessed independently. Patients and controls showed normal hearing thresholds and similar performance in control tasks in sustained attention and verbal auditory working memory. These results suggest there is an effect of cerebellar degeneration on primary auditory function. The findings are consistent with other recent demonstrations of cerebellar-related sensory impairments, and with robust cerebellar auditorily evoked activity, confirmed by quantitative meta-analysis, across a range of functional neuroimaging studies dissociated from attention, motor, affective, and cognitive variables. The data are interpreted in the context of a sensory hypothesis of cerebellar function.

  16. Amyloid Beta Peptide Slows Down Sensory-Induced Hippocampal Oscillations

    Directory of Open Access Journals (Sweden)

    Fernando Peña-Ortega

    2012-01-01

    Full Text Available Alzheimer’s disease (AD progresses with a deterioration of hippocampal function that is likely induced by amyloid beta (Aβ oligomers. Hippocampal function is strongly dependent on theta rhythm, and disruptions in this rhythm have been related to the reduction of cognitive performance in AD. Accordingly, both AD patients and AD-transgenic mice show an increase in theta rhythm at rest but a reduction in cognitive-induced theta rhythm. We have previously found that monomers of the short sequence of Aβ (peptide 25–35 reduce sensory-induced theta oscillations. However, considering on the one hand that different Aβ sequences differentially affect hippocampal oscillations and on the other hand that Aβ oligomers seem to be responsible for the cognitive decline observed in AD, here we aimed to explore the effect of Aβ oligomers on sensory-induced theta rhythm. Our results show that intracisternal injection of Aβ1–42 oligomers, which has no significant effect on spontaneous hippocampal activity, disrupts the induction of theta rhythm upon sensory stimulation. Instead of increasing the power in the theta band, the hippocampus of Aβ-treated animals responds to sensory stimulation (tail pinch with an increase in lower frequencies. These findings demonstrate that Aβ alters induced theta rhythm, providing an in vivo model to test for therapeutic approaches to overcome Aβ-induced hippocampal and cognitive dysfunctions.

  17. Mechanisms of disease in hereditary sensory and autonomic neuropathies.

    Science.gov (United States)

    Rotthier, Annelies; Baets, Jonathan; Timmerman, Vincent; Janssens, Katrien

    2012-01-24

    Hereditary sensory and autonomic neuropathies (HSANs) are a clinically and genetically heterogeneous group of disorders of the PNS. Progressive degeneration, predominantly of sensory and autonomic neurons, is the main pathological feature in patients with HSAN, and causes prominent sensory loss and ulcerative mutilations in combination with variable autonomic and motor disturbances. Advances in molecular genetics have enabled identification of disease-causing mutations in 12 genes, and studies on the functional effects of these mutations are underway. Although some of the affected proteins--such as nerve growth factor and its receptor--have obvious nerve-specific roles, others are ubiquitously expressed proteins that are involved in sphingolipid metabolism, vesicular transport, transcription regulation and structural integrity. An important challenge in the future will be to understand the common molecular pathways that result in HSANs. Unraveling the mechanisms that underlie sensory and autonomic neurodegeneration could assist in identifying targets for future therapeutic strategies in patients with HSAN. This Review highlights key advances in the understanding of HSANs, including insights into the molecular mechanisms of disease, derived from genetic studies of patients with these disorders.

  18. Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis.

    Science.gov (United States)

    Chawla, Rekha; Patil, Girdhari Ramdas; Singh, Ashish Kumar

    2014-03-01

    Traditional sweetmeats of various countries hold a great and promising scope in their improvement and in order to tap the potential of the same, several companies and co-operative federations have started their organized production. Doda burfi, a heat desiccated and popular sweetmeat of northern India, is one of the regional specific, unfamiliarized products of India. The typical sweetmeat is characterized by caramelized and nutty flavour and granular texture. The purpose of this study was to determine the close relationship among various sensory attributes of the product collected from renowned manufacturers located in four different cities and to characterize an overall acceptable product. Individuals from academia participated in a round table discussion to generate descriptive terms related to colour and appearance, flavour and texture. Prior to sensory evaluation, sensory panel was trained and briefed about the terminology used to judge the product involving a descriptive intensity scale of 100 points for describing major sensory attributes. Results were analyzed using ANOVA and principal component analysis. Correlation table indicated a good degree of positive association between the attributes such as glossy appearance, dark colour, caramelized and nutty flavour and cohesive and chewy texture with the overall acceptability of the product.

  19. Effects of special CaMKⅡ inhibitor m-AIP on sensory-discriminative and affective-motivational pain responses in chronic constriction injury of sciatic nerve rats%鞘内注射m-AIP对坐骨神经结扎大鼠疼痛感觉分辨和情绪体验的影响

    Institute of Scientific and Technical Information of China (English)

    崔银; 石寒; 马正良; 顾小萍

    2013-01-01

    Objective To investigate the sensory-discriminative and affective-motivational pain response of intrathecal injection of m-AIP,a special inhibitor of CaMKII,in a rat model of chronic constriction injury of sciatic nerve(CCI).Methods Eighteen SD rats were divided randomly into 3 groups(n=6):Group S(sham),Group C(control) and Group m-AIP.Group C and m-AIP were operated with the model of neumpathic pain induced by chronic constriction injury of sciatic nerve; Group S were treated as sham operated rats.Seven days after operation,Group S and C received intrathecal injection of 0.9% NaCI 20 μl,while Group m-AIP received intrathecal injection of m-AIP 0.5 nmol/20 μl.Escape/avoidance behavior refrecting the affective-motivational dimension of pain was measured on 1.5 h after administration.Rats received pain behavior tests including paw withdrawal mechanical threshold(PWMT) and paw withdrawal thermal latency(PWTL) before and 2 h,4 h,8 h after administration.Results Treatment with m-AIP attenuated escape/avoidance behavior and reversed pain behaviors after CCI.At 2h and 4h after administration,Group m-AIP PWTL((1 1.45 ± 2.04)s,(10.26 ± 1.48)s) and PWMT ((21.15 ±4.32)g,(20.45 ±4.09) g) were increased when compared with Group C PWTL((9.63 ± 1.65)s,(9.30 ±0.73)s),PWMT((13.87 ±2.36)g,(14.80 ±3.12)g)(P<0.05).Before and8 h after administration,Group m-AIP PWTL,PWMT had no significant difference when compared with Group C (P > 0.05).Conclusion CaMKⅡ may play an important role in sensory and affective pain processing in neuropathic rats.Intrathecal injection of m-AIP can effectively improve pain behaviors and attenuate negative affect.%目的 观察鞘内注射钙调蛋白依赖性激酶Ⅱ特异性抑制剂m-AIP对坐骨神经结扎大鼠疼痛感觉分辨和情绪体验的影响.方法 SD雄性大鼠18只按随机数字表法分为3组(每组n=6):假手术对照Sham组(S组)、坐骨神经结扎模型对照Control组(C组)、m-AIP组.C组和m-AIP组制备坐骨

  20. Análisis Sensorial

    OpenAIRE

    Barris Vilor, Jacinto

    2010-01-01

    En nuestro caso queremos desarrollar un programa que nos facilite la labor de preparar las pruebas de los alimentos y su recogida de datos para el Laboratorio de la Fundación Miquel Agustí. En el laboratorio actualmente el análisis sensorial de los datos se obtiene a partir de análisis realizados por catadores entrenados en una sala especialmente diseñada para este tipo de análisis. Actualmente la toma de datos se realiza a través de unas fichas de cata en formato papel. ...

  1. 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.

  2. 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.

  3. Sensory deprivation during early development causes an increased exploratory behavior in a whisker-dependent decision task.

    Science.gov (United States)

    Papaioannou, Stylianos; Brigham, Leeann; Krieger, Patrik

    2013-01-01

    Stimulation of sensory pathways is important for the normal development of cortical sensory areas, and impairments in the normal development can have long-lasting effect on animal's behavior. In particular, disturbances that occur early in development can cause permanent changes in brain structure and function. The behavioral effect of early sensory deprivation was studied in the mouse whisker system using a protocol to induce a 1-week sensory deprivation immediately after birth. Only two rows of whiskers were spared (C and D rows), and the rest were deprived, to create a situation where an unbalanced sensory input, rather than a complete loss of input, causes a reorganization of the sensory map. Sensory deprivation increased the barrel size ratio of the spared CD rows compared with the deprived AB rows; thus, the map reorganization is likely due, at least in part, to a rewiring of thalamocortical projections. The behavioral effect of such a map reorganization was investigated in the gap-crossing task, where the animals used a whisker that was spared during the sensory deprivation. Animals that had been sensory deprived performed equally well with the control animals in the gap-crossing task, but were more active in exploring the gap area and consequently made more approaches to the gap - approaches that on average were of shorter duration. A restricted sensory deprivation of only some whiskers, although it does not seem to affect the overall performance of the animals, does have an effect on their behavioral strategy on executing the gap-crossing task.

  4. 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.

  5. 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

  6. 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.

  7. Cognitive mechanisms associated with auditory sensory gating.

    Science.gov (United States)

    Jones, L A; Hills, P J; Dick, K M; Jones, S P; Bright, P

    2016-02-01

    Sensory gating is a neurophysiological measure of inhibition that is characterised by a reduction in the P50 event-related potential to a repeated identical stimulus. The objective of this work was to determine the cognitive mechanisms that relate to the neurological phenomenon of auditory sensory gating. Sixty participants underwent a battery of 10 cognitive tasks, including qualitatively different measures of attentional inhibition, working memory, and fluid intelligence. Participants additionally completed a paired-stimulus paradigm as a measure of auditory sensory gating. A correlational analysis revealed that several tasks correlated significantly with sensory gating. However once fluid intelligence and working memory were accounted for, only a measure of latent inhibition and accuracy scores on the continuous performance task showed significant sensitivity to sensory gating. We conclude that sensory gating reflects the identification of goal-irrelevant information at the encoding (input) stage and the subsequent ability to selectively attend to goal-relevant information based on that previous identification.

  8. 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.

  9. New form of autosomal-recessive axonal hereditary sensory motor neuropathy.

    Science.gov (United States)

    Eckhardt, S M; Hicks, E M; Herron, B; Morrison, P J; Aicardi, J

    1998-09-01

    Two siblings, a male and a female, had severe axonal neuropathy and sideroblastic anemia. Despite a distinct clinical picture with areflexia, ataxia, hypotonia, optic atrophy, and progressive sensory neural hearing loss, no definite diagnosis could be reached and the older sibling died at 6 years of age of respiratory failure. It is proposed that the two affected siblings have a new form of autosomal-recessive axonal hereditary sensory motor neuropathy.

  10. 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.

  11. Headache attributed to psychiatric disorders.

    Science.gov (United States)

    Guidetti, Vincenzo; Galli, Federica; Sheftell, Fred

    2010-01-01

    The association between psychiatric illness and headache is widely recognized. "Headache attributed to psychiatric disorder" is a new category of secondary headache introduced in the 2004 revision of the International Classification of Headache Disorders (ICHD-II) (Headache Classification Subcommittee of the International Headache Society, 2004). It represents a new, but not conclusive, step toward a better systematization of the topic "headache and psychological factors." From the early 1990s the involvement of psychological factors in headache disorders has been clearly identified as "psychiatric comorbidity." The current conceptualization of the term implies an association, more than casual, but likely not causal, between an index disease or disorder and one or more coexisting physical or psychological pathologies. Additionally, clarifying the direction, meaning, and weight of comorbidities has pathophysiological, nosological, course, and treatment implications. However, the study of comorbidity may present a series of difficulties related to the current understanding of the etiology and pathophysiology of diseases at the center of our attention. Sometimes, as happens in the subject of headache, we proceed against a background where many issues need to be clarified. In this chapter, we analyze the past and current literature, tracing the line from "migraine personality" to "psychiatric comorbidity" to "headache attributed to psychiatric disorders." Questions related to etiology, pathophysiology, and treatment options are discussed for different headache subtypes.

  12. 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.

  13. 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....

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

    Science.gov (United States)

    Rizzo-Sierra, Carlos V; Leon-S, Martha E; Leon-Sarmiento, Fidias E

    2012-05-01

    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.

  15. 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.

  16. Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods

    Directory of Open Access Journals (Sweden)

    Giedre Kasparaviciene

    2016-01-01

    Full Text Available The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (70±0.84% and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.

  17. Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods.

    Science.gov (United States)

    Kasparaviciene, Giedre; Savickas, Arunas; Kalveniene, Zenona; Velziene, Saule; Kubiliene, Loreta; Bernatoniene, Jurga

    2016-01-01

    The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (70 ± 0.84%) and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.

  18. The role of instrumental, hedonic and symbolic attributes in the intention to adopt electric vehicles

    DEFF Research Database (Denmark)

    Schuitema, Geertje; Anable, Jillian; Skippon, Stephen

    2013-01-01

    The aim is to understand how private car drivers’ perception of vehicle attributes may affect their intention to adopt electric vehicles (EVs). Data are obtained from a national online survey of potential EV adopters in the UK. The results indicate that instrumental attributes are important largely...... to have positive perceptions of EV attributes. Perceptions of EV attributes are only very weakly associated with car-authority identity....

  19. Sensory quality criteria for five fish species

    DEFF Research Database (Denmark)

    Warm, Karin; Nielsen, Jette; Hyldig, Grethe;

    2000-01-01

    Sensory profiling has been used to develop one sensory vocabulary for five fish species: cod (Gadus morhua), saithe (Pollachius virens), rainbow trout (Salmo gardineri), herring (Clupea harengus) and flounder (Platichthys flessus). A nine- member trained panel assessed 18 samples with variation...... variation and by presenting references, panel discussions and interpreting plots from multivariate data analysis. The developed profile can be used as a sensory wheel for these species, and with minor changes it may be adapted to similar species...

  20. Experienced Sensory Modalities in Dream Recall

    OpenAIRE

    岡田, 斉

    2000-01-01

    The purpose of the present study is to survey the frequency of visual, auditory, kinaesthetic, cutaneous, organic, gustatory, and olfactory experience in dream recall. A total of 1267 undergraduate students completed a dream recall frequency questionnaire, which contained a question about dream recall frequency and about recall frequency of seven sensory modalities. Results showed that seven sensory modalities were divided into two groups; normally perceived sensory modalities in dreaming, wh...

  1. Sensory defects in Necdin deficient mice result from a loss of sensory neurons correlated within an increase of developmental programmed cell death

    Directory of Open Access Journals (Sweden)

    Fernandez Pierre-Alain

    2006-11-01

    Full Text Available Abstract Background The human NECDIN gene is involved in a neurodevelopmental disorder, Prader-Willi syndrome (PWS. Previously we reported a mouse Necdin knock-out model with similar defects to PWS patients. Despite the putative roles attributed to Necdin, mainly from in vitro studies, its in vivo function remains unclear. In this study, we investigate sensory-motor behaviour in Necdin deficient mice. We reveal cellular defects and analyse their cause. Results We report sensory differences in Necdin deficient mice compared to wild type animals. These differences led us to investigate sensory neuron development in Necdin deficient mouse embryos. First, we describe the expression pattern of Necdin in developing DRGs and report a reduction of one-third in specified sensory neurons in dorsal roots ganglia and show that this neuronal loss is achieved by E13.5, when DRGs sensory neurons are specified. In parallel, we observed an increase of 41% in neuronal apoptosis during the wave of naturally occurring cell death at E12.5. Since it is assumed that Necdin is a P75NTR interactor, we looked at the P75NTR-expressing cell population in Necdin knock-out embryos. Unexpectedly, Necdin loss of function has no effect on p75NTR expressing neurons suggesting no direct genetic interaction between Necdin and P75NTR in this context. Although we exclude a role of Necdin in axonal outgrowth from spinal sensory neurons in early developmental stages; such a role could occur later in neuronal differentiation. Finally we also exclude an anti-proliferative role of Necdin in developing sensory neurons. Conclusion Overall, our data show clearly that, in early development of the nervous system, Necdin is an anti-apoptotic or survival factor.

  2. Hereditary motor-sensory, motor, and sensory neuropathies in childhood.

    Science.gov (United States)

    Landrieu, Pierre; Baets, Jonathan; De Jonghe, Peter

    2013-01-01

    Hereditary neuropathies (HN) are categorized according to clinical presentation, pathogenic mechanism based on electrophysiology, genetic transmission, age of occurrence, and, in selected cases, pathological findings. The combination of these parameters frequently orients towards specific genetic disorders. Ruling out a neuropathy secondary to a generalized metabolic disorder remains the first pediatric concern. Primary, motor-sensory are the most frequent HN and are dominated by demyelinating AD forms (CMT1). Others are demyelinating AR forms, axonal AD/AR forms, and forms with "intermediate" electrophysiological phenotype. Pure motor HN represent40 genes with various biological functions have been found responsible for HN. Many are responsible for various phenotypes, including some without the polyneuropathic trait: for the pediatric neurologist, phenotype/genotype correlations constitute a permanent bidirectional exercise.

  3. 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…

  4. Sensory evaluation of sausages with orange peel flour and maguey leaf

    Directory of Open Access Journals (Sweden)

    Hector Bernardo Escalona-Buendia

    2013-06-01

    Full Text Available Agroindustrial by-products are mainly used for animal feeding and biomass for biodiesel production. In fruit processing, around the 70% of the raw material weight is considered as a residue, mainly peels and seeds, but they have high insoluble fiber content. Orange peel and maguey leaf, previously used for barbacoa preparation, were employed as functional ingredients in sausages. To determinate the acceptance of new food products (neophobia 300 surveys were conducted to consumers in supermarkets in the south part of Mexico City. Additionally, R-index was determined to know if there were any difference between the texture and flavor of the sausages with these ingredients using consumers, and a quantitative descriptive profile was carried out. Results shown that most of the surveys showed interest to consume healthy foods, but certain neophobia was observed to this kind of meat products (sausages with orange peel or maguey leaf due to strange flavors. R index values showed that flavor is affected by this formulation, most in maguey leaf samples, but not in texture (firmness. Descriptive sensory profiles showed the attributes distinguishing the fiber added sausages versus a control. The conclusion is that the use of agroindustrial by-products is a good source of functional ingredient in sausages; however, its flavor has to be more developed to assure consumer acceptance.

  5. 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.

  6. At the interface of sensory and motor dysfunctions and Alzheimer's disease.

    Science.gov (United States)

    Albers, Mark W; Gilmore, Grover C; Kaye, Jeffrey; Murphy, Claire; Wingfield, Arthur; Bennett, David A; Boxer, Adam L; Buchman, Aron S; Cruickshanks, Karen J; Devanand, Davangere P; Duffy, Charles J; Gall, Christine M; Gates, George A; Granholm, Ann-Charlotte; Hensch, Takao; Holtzer, Roee; Hyman, Bradley T; Lin, Frank R; McKee, Ann C; Morris, John C; Petersen, Ronald C; Silbert, Lisa C; Struble, Robert G; Trojanowski, John Q; Verghese, Joe; Wilson, Donald A; Xu, Shunbin; Zhang, Li I

    2015-01-01

    Recent evidence indicates that sensory and motor changes may precede the cognitive symptoms of Alzheimer's disease (AD) by several years and may signify increased risk of developing AD. Traditionally, sensory and motor dysfunctions in aging and AD have been studied separately. To ascertain the evidence supporting the relationship between age-related changes in sensory and motor systems and the development of AD and to facilitate communication between several disciplines, the National Institute on Aging held an exploratory workshop titled "Sensory and Motor Dysfunctions in Aging and AD." The scientific sessions of the workshop focused on age-related and neuropathologic changes in the olfactory, visual, auditory, and motor systems, followed by extensive discussion and hypothesis generation related to the possible links among sensory, cognitive, and motor domains in aging and AD. Based on the data presented and discussed at this workshop, it is clear that sensory and motor regions of the central nervous system are affected by AD pathology and that interventions targeting amelioration of sensory-motor deficits in AD may enhance patient function as AD progresses.

  7. Sensory Discrimination as Related to General Intelligence.

    Science.gov (United States)

    Acton, G. Scott; Schroeder, David H.

    2001-01-01

    Attempted to replicate the pitch discrimination findings of previous research and expand them to the modality of color discrimination in a sample of 899 teenagers and adults by correlating 2 sensory discrimination measures with the general factor from a battery of 13 cognitive ability tests. Results suggest that sensory discrimination is…

  8. Nicotinic Acetylcholine Receptors in Sensory Cortex

    Science.gov (United States)

    Metherate, Raju

    2004-01-01

    Acetylcholine release in sensory neocortex contributes to higher-order sensory function, in part by activating nicotinic acetylcholine receptors (nAChRs). Molecular studies have revealed a bewildering array of nAChR subtypes and cellular actions; however, there is some consensus emerging about the major nAChR subtypes and their functions in…

  9. Sensory testing of the human gastrointestinal tract.

    NARCIS (Netherlands)

    Brock, C.; Arendt-Nielsen, L.; Wilder-Smith, O.H.G.; Drewes, A.M.

    2009-01-01

    The objective of this appraisal is to shed light on the various approaches to screen sensory information in the human gut. Understanding and characterization of sensory symptoms in gastrointestinal disorders is poor. Experimental methods allowing the investigator to control stimulus intensity and mo

  10. 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...

  11. WHAT IS LACKING, STATEMENT ON SENSORY DEPRIVATION.

    Science.gov (United States)

    REGAN, J.

    THIS PAPER, WHICH ANNOUNCES THE THEME OF A SEMINAR ON THEORIES OF LANGUAGE AND LEARNING, QUESTIONS THE VIEW THAT A CHILD'S POOR SCHOOL PERFORMANCE DERIVES FROM AN IMPOVERISHED SENSORY EXPERIENCE. A DEPRIVED TROPICAL ENVIRONMENT IS DEPICTED TO CAST DOUBTS ON THIS THEORY. A BIBLIOGRAPHY OF THE EFFECTS OF SENSORY DEPRIVATION IS INCLUDED. THIS…

  12. Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam.

    Science.gov (United States)

    Rababah, Taha M; Al-u'datt, Muhammad; Almajwal, Ali; Brewer, Susan; Feng, Hao; Al-Mahasneh, Majdi; Ereifej, Khalil; Yang, Wade

    2012-06-01

    This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams. No significant differences in color parameters, ΔE, and chroma existed between grape and raisin jam. Descriptive sensory results showed minor differences in some sensory attributes between grape and raisin jams. In terms of consumer evaluation (9-point verbal hedonic scale and a 5-point just-about-right scale) the jams made from local raisins were parity with those from grape, despite small differences especially in whole raisin jam. Although raisin and other dried products are not traditionally considered as a raw material for jam processing, they have the same potential as fresh fruits.

  13. Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

    Science.gov (United States)

    Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

    2017-01-01

    This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (pice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

  14. Imagens, Dinamismo Sensorial e Elaborações Retóricas no Brasil Colonial

    Directory of Open Access Journals (Sweden)

    Marina Massimi

    2009-01-01

    Full Text Available The article analyzes the presence of images and metaphors constructed based on sensorial experience in sermons and narratives in ceremonies in Colonial Brazil - aimed at transmitting knowledge and practice to the population through oral communication, based on classic rhetorical methods and in line with the transcripts of the corresponding gnoseological theory (Aristotle, Cicero, and Agostinho de Hipona. The research is conducted by the historical method. The hypothesis is that the images used in the sensorial experiences have the role to impress the listeners and recall everyday experiences - according to the rhetorical principle of accommodatio - leading them to a process of knowledge elaboration. Results prove the important function attributed to the psychic sensorial potencies by the rhetorical art disseminated in Brazil in the colonial period, whether when applied to sermon construction or when used to prepare celebrations and representations regarding the occurrences of civil and religious life, as well as the resulting narratives.

  15. The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data.

    Science.gov (United States)

    Seisonen, Sirli; Vene, Kristel; Koppel, Kadri

    2016-11-01

    A lot of research has been conducted in correlating the sensory properties of food with different analytical measurements in recent years. Various statistical methods have been used in order to get the most reliable results and to create prediction models with high statistical performance. The current review summarises the latest practices in the field of correlating attributes from sensory analysis with volatile data obtained by gas chromatographic analysis. The review includes the origin of the data, different pre-processing and variable selection methods and finally statistical methods of analysis and validation. Partial least squares regression analysis appears as the most commonly used statistical method in the area. The main shortcomings were identified in the steps of pre-processing, variable selection and also validation of models that have not gained enough attention. As the association between volatiles and sensory perception is often nonlinear, future studies should test the application of different nonlinear techniques.

  16. 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.

  17. 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...

  18. Sensory extinction and sensory reinforcement principles for programming multiple adaptive behavior change.

    Science.gov (United States)

    Rincover, A; Cook, R; Peoples, A; Packard, D

    1979-01-01

    The role of sensory reinforcement was examined in programming multiple treatment gains in self-stimulation and spontaneous play for developmentally disabled children. Two phases were planned. First, we attempted to identify reinforcers maintaining self-stimulation. Sensory Extinction procedures were implemented in which auditory, proprioceptive, or visual sensory consequences of self-stimulatory behavior were systematically removed and reintroduced in a reversal design. When self-stimulation was decreased or eliminated as a result of removing one of these sensory consequences, the functional sensory consequence was designated as a child's preferred sensory reinforcer. In Phase 2, we assessed whether children would play selectively with toys producing the preferred kind of sensory stimulation. The results showed the following. (1) Self-stimulatory behavior was found to be maintained by sensory reinforcement. When the sensory reinforcer was removed, self-stimulation extinguished. (2) The sensory reinforcers identified for self-stimulatory behavior also served as reinforcers for new, appropriate toy play. (3) The multiple treatment gains observed appeared to be relatively durable in the absence of external reinforcers for play or restraints on self-stimulation. These results illustrate one instance in which multiple behavior change may be programmed in a predictable, lawful fashion by using "natural communities of sensory reinforcement."

  19. Biological Weapons Attribution: A Primer

    Science.gov (United States)

    2007-06-01

    person avian bird flu cases since the epidemic had begun in March of 2003.120 In three years, bird flu spread to over forty countries, affecting...February 15, 2006. 120 Associated Press, “Human spread No. 1 suspect in bird flu cluster,” MSNBC (May 24, 2006). http://msnbc.msn.com/id/12939359...Democratic Republic of the Congo, and the bird flu spreading like wild-fire across the globe all highlight the intrinsic difficulties in identifying

  20. 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.

  1. Attributions and Relapse in Opiate Addicts.

    Science.gov (United States)

    Bradley, Brendan P.; And Others

    1992-01-01

    Investigated whether attributions of opiate addicts would predict abstinence and reactions to abstinence violations. Found that addicts who at admission attributed to themselves greater responsibility for negative outcomes and who attributed relapse episodes to more personally controllable factors were subsequently more likely either to be…

  2. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2012-07-01

    Four replications were conducted to compare sensory descriptive profiles of cooked boneless skinless chicken breast categorized by fillet (pectoralis major) weight or size. In each replication, 20 heavy fillets, 20 medium fillets, and 20 light fillets (deboned at 6-8 h postmortem) were obtained from a commercial processing plant. Fillets were trimmed and weighed before chosen for each of 3 size categories based on their weight as follows: light, average weight 112 g; medium, average weight 153 g; and heavy, average weight 204 g. Descriptive sensory texture and flavor attributes were measured after the frozen samples were thawed for 24 h at a refrigerated temperature (2°C) and cooked to an endpoint temperature of 78°C. Sensory evaluations were performed by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Our results show that there were differences (P descriptive texture and flavor attributes cohesiveness, hardness, juiciness, cardboardy, and sourness, among the 3 weight categories. The average cohesiveness, hardness, and sourness scores of the heavy and light fillets were higher than the medium fillets. The juiciness score of the heavy fillets was higher than that of the light fillets, and the cardboardy score of the light fillets was higher than those of the medium and heavy fillets. The juiciness score of the medium fillets did not differ from that of either the light or heavy fillets, and there was no difference for cardboardy scores between the medium and heavy fillets. These results indicate that fillet weight or size in the range (95-230 g) assessed in this study may influence sensory descriptive flavor and texture profiles of cooked broiler breast fillets deboned 6 to 8 h postmortem. Current genetic selection of broiler lines based on growth rate and feed efficiency may sacrifice breast meat quality. However, it remains to be determined if the differences in the sensory descriptive evaluation

  3. Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics

    Directory of Open Access Journals (Sweden)

    Anto Matić

    2014-09-01

    Full Text Available The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk and the originality of production (farm or industrially produced. Also correlations between sensorial scores and the composition of Livanjski cheese were determined. Sixty day old Livanjski cheese samples produced on four family farms and under industrial conditions produced cheese were used for sensory evaluation. During the cheese sampling every producer was visited regularly (every two weeks to evaluate the ripening conditions of the cheeses (temperature, relative air humidity and ventilation. Sensory evaluation was performed by 160 consumers and 6 experts. Cheese from farm 1 received the highest scores (P<0.05 in general and for every single attribute as well. The production of Livanjski cheese on farm 1 was distinct due to mixing sheep’s and cow’s milk (70:30 % and due to good controlled ripening conditions (15-18 °C, relative air humidity 80-90 %, regular air ventilation. Sheep’s milk was an important factor for the higher scoring of Livanjski cheese. In opposite to the consumers’ preference, experts evaluated industrially produced Livanjski cheese with the highest score. Significantly high and negative correlations (P<0.05 between total solids of cheese and scores for taste and odour judged by experts were obtained. Moreover, significantly higher and negative correlations (P<0.05 between the total solids of cheese and all sensorial attributes were obtained by consumers. On the contrary, preserving factors i.e. higher salt content and acidity positively influenced the sensory attributes of Livanjski cheese.

  4. Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage

    Directory of Open Access Journals (Sweden)

    Renata Tieko Nassu

    2002-08-01

    Full Text Available O objetivo deste trabalho foi verificar o efeito da adição de diferentes teores de gordura (5, 10 e 20% no processamento, características químicas e aceitação sensorial do embutido fermentado de carne de caprinos. Durante o processamento, foram monitorados o pH e a atividade da água. Nos produtos finais, foram determinadas a umidade, a proteína e a gordura, bem como a aceitação sensorial, por meio de escala hedônica. As médias finais de pH e a atividade de água, na faixa de 5,07 a 5,14 e 0,897 a 0,923, respectivamente, não apresentaram diferença significativa (P>0,05 entre os tratamentos. Os atributos sensoriais estudados não apresentaram diferenças significativas (P>0,05. As diferentes porcentagens de gordura utilizadas no processamento de embutido fermentado de carne de caprinos não afetaram significativamente seu processamento e aceitação sensorial. Em vista do baixo teor de gordura na carne de caprinos, considerou-se como mais adequadas formulações contendo 10 a 20% de gordura.The objective of this study was to verify the effect of the addition of different fat contents (5, 10 and 20% in the processing, chemical characteristics and sensory acceptance of a goat meat fermented sausage. During processing, pH and water activity were measured. Moisture, protein and fat contents were determined in final products, as well as sensory acceptance by hedonic scale. Final average values of pH and water activity, which ranged from 5.07 to 5.14 and 0.897 to 0.923 respectively, showed no significant difference (P>0.05 among any of all treatments. There were no significant differences (P>0.05 for any of all measured sensory attributes. No different percentage of fat in manufacturing of goat meat fermented sausage significantly affected its processing and sensory acceptance. Due to low fat content in goat meat, 10 to 20% of fat level were considered as the most adequate.

  5. 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.

  6. Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products

    Directory of Open Access Journals (Sweden)

    Olusegun Folorunso

    2009-04-01

    Full Text Available The prediction of product acceptability is often an additive effect of individual fuzzy impressions developed by a consumer on certain underlying attributes characteristic of the product. In this paper, we present the development of a data-driven fuzzy-rule-based approach for predicting the overall sensory acceptability of food products, in this case composite cassava-wheat bread. The model was formulated using the Takagi-Sugeno and Kang (TSK fuzzy modeling approach. Experiments with the model derived from sampled data were simulated on Windows 2000XP running on Intel 2Gh environment. The fuzzy membership function for the sensory scores is implemented in MATLAB 6.0 using the fuzzy logic toolkit, and weights of each linguistic attribute were obtained using a Correlation Coefficient formula. The results obtained are compared to those of human judgments. Overall assessments suggest that, if implemented, this approach will facilitate a better acceptability of cassava bread as well as nutritionally improved food.

  7. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham.

    Science.gov (United States)

    Puri, Ritika; Khamrui, Kaushik; Khetra, Yogesh; Malhotra, Ravinder; Devraja, H C

    2016-02-01

    Promising development and expansion in the market of cham-cham, a traditional Indian dairy product is expected in the coming future with the organized production of this milk product by some large dairies. The objective of this study was to document the extent of variation in sensory properties of market samples of cham-cham collected from four different locations known for their excellence in cham-cham production and to find out the attributes that govern much of variation in sensory scores of this product using quantitative descriptive analysis (QDA) and principal component analysis (PCA). QDA revealed significant (p quantitative descriptive analysis for identifying and measuring attributes of cham-cham that contribute most to its sensory acceptability.

  8. Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza

    DEFF Research Database (Denmark)

    Straadt, Ida Krestine; Aaslyng, Margit Dall; Bertram, Hanne Christine S.

    2013-01-01

    Iberian (I) and Mangalitza (M) boars were crossed with Duroc (D) and Landrace/Yorkshire (LY) sows and compared with the traditional crossbreed DLY. The sensory attributes were analysed, and consumers evaluated the fried loins. Gas chromatography (GC) aroma analysis was performed on the fried meat...

  9. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

    Science.gov (United States)

    da Silva, Paula Porrelli Moreira; Casemiro, Renata Cristina; Zillo, Rafaela Rebessi; de Camargo, Adriano Costa; Prospero, Evanilda Teresinha Perissinotto; Spoto, Marta Helena Fillet

    2014-07-01

    This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

  10. Multisensory perceptual learning and sensory substitution.

    Science.gov (United States)

    Proulx, Michael J; Brown, David J; Pasqualotto, Achille; Meijer, Peter

    2014-04-01

    One of the most exciting recent findings in neuroscience has been the capacity for neural plasticity in adult humans and animals. Studies of perceptual learning have provided key insights into the mechanisms of neural plasticity and the changes in functional neuroanatomy that it affords. Key questions in this field of research concern how practice of a task leads to specific or general improvement. Although much of this work has been carried out with a focus on a single sensory modality, primarily visual, there is increasing interest in multisensory perceptual learning. Here we will examine how advances in perceptual learning research both inform and can be informed by the development and advancement of sensory substitution devices for blind persons. To allow 'sight' to occur in the absence of visual input through the eyes, visual information can be transformed by a sensory substitution device into a representation that can be processed as sound or touch, and thus give one the potential to 'see' through the ears or tongue. Investigations of auditory, visual and multisensory perceptual learning can have key benefits for the advancement of sensory substitution, and the study of sensory deprivation and sensory substitution likewise will further the understanding of perceptual learning in general and the reverse hierarchy theory in particular. It also has significant importance for the developing understanding of the brain in metamodal terms, where functional brain areas might be best defined by the computations they carry out rather than by their sensory-specific processing role.

  11. 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 ...

  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. Neural interface methods and apparatus to provide artificial sensory capabilities to a subject

    Science.gov (United States)

    Buerger, Stephen P.; Olsson, III, Roy H.; Wojciechowski, Kenneth E.; Novick, David K.; Kholwadwala, Deepesh K.

    2017-01-24

    Embodiments of neural interfaces according to the present invention comprise sensor modules for sensing environmental attributes beyond the natural sensory capability of a subject, and communicating the attributes wirelessly to an external (ex-vivo) portable module attached to the subject. The ex-vivo module encodes and communicates the attributes via a transcutaneous inductively coupled link to an internal (in-vivo) module implanted within the subject. The in-vivo module converts the attribute information into electrical neural stimuli that are delivered to a peripheral nerve bundle within the subject, via an implanted electrode. Methods and apparatus according to the invention incorporate implantable batteries to power the in-vivo module allowing for transcutaneous bidirectional communication of low voltage (e.g. on the order of 5 volts) encoded signals as stimuli commands and neural responses, in a robust, low-error rate, communication channel with minimal effects to the subjects' skin.

  14. Neural interface methods and apparatus to provide artificial sensory capabilities to a subject

    Energy Technology Data Exchange (ETDEWEB)

    Buerger, Stephen P.; Olsson, III, Roy H.; Wojciechowski, Kenneth E.; Novick, David K.; Kholwadwala, Deepesh K.

    2017-01-24

    Embodiments of neural interfaces according to the present invention comprise sensor modules for sensing environmental attributes beyond the natural sensory capability of a subject, and communicating the attributes wirelessly to an external (ex-vivo) portable module attached to the subject. The ex-vivo module encodes and communicates the attributes via a transcutaneous inductively coupled link to an internal (in-vivo) module implanted within the subject. The in-vivo module converts the attribute information into electrical neural stimuli that are delivered to a peripheral nerve bundle within the subject, via an implanted electrode. Methods and apparatus according to the invention incorporate implantable batteries to power the in-vivo module allowing for transcutaneous bidirectional communication of low voltage (e.g. on the order of 5 volts) encoded signals as stimuli commands and neural responses, in a robust, low-error rate, communication channel with minimal effects to the subjects' skin.

  15. 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 (Psensory 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.

  16. 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.

  17. Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils

    Directory of Open Access Journals (Sweden)

    Angulo, O.

    2006-06-01

    Full Text Available The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA, Anisidine Value (AV, Peroxide Value (PV, Conjugated Dienes (CD, Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC The purpose of this study was to evaluate the efficacy of the 2 Alternative Forced Choice (2-AFC sensory method in detecting rancidity in soybean oils. Additionally, correlations between the physico-chemical quality and the sensory attributes of edible soybean oils were studied. Soybean oil samples from four different plants were analyzed for their fatty acid profile, Free fatty acid (FFA, Anisidine Value (AV, Peroxide Value (PV, Conjugated Dienes (CD, Colour, Rancimat and TOTOX. The sensory attributes of the oils were measured using The American Oil Chemists Society (AOCS sensory method and additionally, rancidity was assessed using the 2-AFC sensory method. All oil samples fit the quality control criteria for edible soybean oil. The 2-AFC  method was sensitive to small differences in rancidity. Differences in anisidine value and Rancimat were correlated to the difference in rancidity (d' among oilsEl propósito de este trabajo fue evaluar la eficacia de la prueba de selección forzada de dos alternativas (2-AFC para determinar la rancidez en aceite de soja. La correlación entre la calidad química y los atributos sensoriales de los aceites fue el segundo objetivo del trabajo. El perfil de ácidos grasos

  18. The Effect of Antagonist Muscle Sensory Input on Force Regulation.

    Directory of Open Access Journals (Sweden)

    Tanya Onushko

    Full Text Available The purpose of this study was to understand how stretch-related sensory feedback from an antagonist muscle affects agonist muscle output at different contraction levels in healthy adults. Ten young (25.3 ± 2.4 years, healthy subjects performed constant isometric knee flexion contractions (agonist at 6 torque levels: 5%, 10%, 15%, 20%, 30%, and 40% of their maximal voluntary contraction. For half of the trials, subjects received patellar tendon taps (antagonist sensory feedback during the contraction. We compared error in targeted knee flexion torque and hamstring muscle activity, with and without patellar tendon tapping, across the 6 torque levels. At lower torque levels (5%, 10%, and 15%, subjects produced greater knee torque error following tendon tapping compared with the same torque levels without tendon tapping. In contrast, we did not find any difference in torque output at higher target levels (20%, 30%, and 40% between trials with and without tendon tapping. We also observed a load-dependent increase in the magnitude of agonist muscle activity after tendon taps, with no associated load-dependent increase in agonist and antagonist co-activation, or reflex inhibition from the antagonist tapping. The findings suggest that at relatively low muscle activity there is a deficiency in the ability to correct motor output after sensory disturbances, and cortical centers (versus sub-cortical are likely involved.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. Heterogeneous sensory processing in persistent postherniotomy pain

    DEFF Research Database (Denmark)

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

    2010-01-01

    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...... subpopulations in PPP, which may be used in selecting surgical and/or pharmacological treatment strategies.......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...

  4. 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

  5. Age as a factor in sensory integration function in Taiwanese children

    Directory of Open Access Journals (Sweden)

    Lin CK

    2013-07-01

    Full Text Available Chin-Kai Lin,1 Huey-Min Wu,2 Hsin-Yi Wang,3 Mei-Hui Tseng,4,5 Chung-Hui Lin61Department of Early Childhood Education, National Taichung University of Education, Taichung, Taiwan; 2Research Center for Testing and Assessment, National Academy for Educational Research, New Taipei, Taiwan; 3Department of Special Education, National Taichung University of Education, Taichung, Taiwan; 4School of Occupational Therapy, College of Medicine, National Taiwan University, Taipei, Taiwan; 5Department of Physical Medicine and Rehabilitation, National Taiwan University Hospital, Taipei, Taiwan; 6School of Occupational Therapy, College of Medical Science and Technology, Chung Shan Medical University, Taichung, TaiwanObjective: Sensory integration progresses along a normal developmental sequence. However, few studies have explored how age difference affects the way sensory integration functions in Taiwanese children as they develop. Therefore, this study aims to pinpoint the role of age in sensory integration.Method: A purposive sampling plan was employed. The study population comprised 1,000 Chinese children aged 36 to 131 months (mean = 74.48 months, standard deviation = 25.69 months. Subjects were scored on seven subsets of the Test of Sensory Integration Function (TSIF. An analysis of variance (ANOVA was used to identify differences between four age groups (ages 3−4, 5−6, 7−8, and 9−10 years, in the categories of the TSIF.Results: ANOVA revealed that age is a significant factor in each of the seven tasks of sensory integration associated with various stages of development. The effect of age was significant in all four groups for the subscale of Bilateral Integration Sequences. The function of sensory integration for the children aged 5−8 years did not produce statistically significant results for the subscale of Postural Movement, Sensory Discrimination, Sensory Seeking, or Attention and Activity. For the subscale of Sensory Modulation and Emotional

  6. Labeled experimental choice design for estimating attribute and availability cross effects with N attributes and specific brand attribute levels

    DEFF Research Database (Denmark)

    Nguyen, Thong Tien

    2011-01-01

    , orthogonal design is not available for every situation. Instead, efficient design based on computerized design algorithm is always available. This paper presents the method of efficient design for estimating brand models having attribute and availability cross effects. The paper gives a framework...... for implementing designs that is efficient enough to estimate model with N brands, each brand have K attributes, and brand attribute has specific levels. The paper also illustrates an example in food consumption study....

  7. 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.

  8. 重参数化的多分属性诊断分类模型及其判准率影响因素%Factors affecting the classification accuracy of reparametrized diagnostic classification models for expert-defined polytomous attributes

    Institute of Scientific and Technical Information of China (English)

    詹沛达; 边玉芳; 王立君

    2016-01-01

    多分属性比传统的二分属性提供更多更详细的诊断反馈信息,符合对知识技能的多水平要求,具有较好的应用前景。本文首先介绍了多分属性和多分 Q 矩阵的概念;之后重参数化了3个分别满足连接、分离和补偿缩合规则的多分属性诊断分类模型并研究了其判准率影响因素,结果发现它们的判准率(1)均随多分属性数量的增加而降低,建议实际使用中不宜高于5个;(2)均随多分属性的最高水平数增加而降低,建议实际使用中不宜高于4水平;(3)均随多分属性间统计相关性增加而增加,但影响不大;(4)受多分属性层级结构的影响较大;(4)受被试量影响不大;(5)均随题目数量增加而增加且影响较大。最后,针对“多分属性与多级评分的关系”和“多分属性与二分属性之间的关系”这两个问题进行了讨论。以期为实证研究者提供相关的理论支持和使用建议。%Diagnostic classification assessment (DCA) utilizes latent class models to provide fine-grained information about students’ strengths and weaknesses in the learning process. In the past decades, extensive research has been conducted in the area of DCA and many statistical models based on a probabilistic approach have been proposed. At present, several diagnostic classification models (DCMs) for dichotomous attributes exist, which include the deterministic inputs, noisy “and” gate (DINA; Junker & Sijtsma, 2001); the deterministic inputs, noisy “or” gate (DINO; Templin & Henson, 2006); and the linear logistic model (LLM; Maris, 1999). In contrast, only a few DCMs can be used to deal with the polytomous attributes, such as the model based on the ordered-category attribute coding (OCAC; Karelitz, 2004), and the polytomous generalized DINA (pG-DINA; Chen & de la Torre, 2013). Polytomous attributes, particularly those defined as part of the test development process, can provide

  9. Development of sensory motor reflexes in 2 G exposed rats.

    Science.gov (United States)

    Wubbels, Réne; Bouët, Valentine; de Jong, Herman; Gramsbergen, Albert

    2004-07-01

    During gestation and early postnatal development, the animal's size and weight rapidly increase. Within that period, gravity affects sensory and motor development. We studied age-dependent modifications of several types of motor reflexes in 5 groups of rats conceived, born and reared in hypergravity (HG; 2 g). These rats were transferred to normal gravity (NG; 1 g) at various postnatal days, and their behavioral reflexes were compared with a control group which was constantly kept under NG. HG induced a retarded development of vestibular dependent reflexes. Other types of motor behavior were not delayed.

  10. ENVIRONMENTAL AND SAFETY ATTRIBUTES GEOSTRATEGIC HEGEMONY

    Directory of Open Access Journals (Sweden)

    A. Bohan

    2014-12-01

    Full Text Available The article deals with modern aspects of manifestation geostrategic hegemony in the context of its environmental and safety attributes that determine the appearance of new determinants of economic development and progress of the world. Specificity of the geopolitical sphere in the context of a retrospective and prospects of development of civilization, which requires the use of new system-methodological approaches to its study. Defined mechanisms to enhance the status of the hegemon, which by their nature are accompanied by threats and challenges of globalization and conflict-military factors in the fight for resources and ecological imbalance in the world. The space competition geopolitical actors are increasingly extended to third countries, thus causing their economic instability, environmental vulnerability and permanent conflict. The factors, causes and conditions for the identification of new measurements geostrategic hegemony, which can affect the configuration of world order, the balance of economic power and the establishment of constructive international dialogue aimed at security, sustainable development and well-being of all mankind.

  11. 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.

  12. [Sensory illusions in hang-gliding].

    Science.gov (United States)

    Bousquet, F; Bizeau, A; Resche-Rigon, P; Taillemite, J P; De Rotalier

    1997-01-01

    Sensory illusions in hang-gliding and para-gliding. Hang-gliding and para-gliding are at the moment booming sports. Sensory illusions are physiological phenomena sharing the wrong perception of the pilote's real position in space. These phenomena are very familiar to aeroplane pilotes, they can also be noticed on certain conditions with hang-gliding pilotes. There are many and various sensory illusions, but only illusions of vestibular origin will be dealt with in this article. Vestibular physiology is reminded with the working principle of a semicircular canal. Physiology and laws of physics explain several sensory illusions, especially when the pilote loses his visual landmarks: flying through a cloud, coriolis effect. Also some specific stages of hang-gliding foster those phenomena: spiraling downwards, self-rotation, following an asymetric closing of the parachute, spin on oneself. Therefore a previous briefing for the pilotes seems necessary.

  13. 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.

  14. P50 sensory gating in infants.

    Science.gov (United States)

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

    2013-12-26

    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.

  15. Pyridoxine dependent epilepsy with iatrogenic sensory neuronopathy.

    Science.gov (United States)

    McLachlan, R S; Brown, W F

    1995-02-01

    An 18-year-old man was treated from birth with chronic high dose pyridoxine (vitamin B6) up to 2000 mg per day for pyridoxine-dependent seizures. Within two years of onset of treatment, he developed a sensory neuropathy which did not progress over the following 16 years. Electrophysiological studies were consistent with a pure sensory neuronopathy expressed as centripetal degeneration of processes of the dorsal root ganglion cells.

  16. Cognitive mechanisms associated with auditory sensory gating

    OpenAIRE

    Jones, L. A.; Hills, P.J.; Dick, K.M.; Jones, S. P.; Bright, P

    2015-01-01

    Sensory gating is a neurophysiological measure of inhibition that is characterised by a reduction in the P50 event-related potential to a repeated identical stimulus. The objective of this work was to determine the cognitive mechanisms that relate to the neurological phenomenon of auditory sensory gating. Sixty participants underwent a battery of 10 cognitive tasks, including qualitatively different measures of attentional inhibition, working memory, and fluid intelligence. Participants addit...

  17. Rhetorical intentionality attribution: its ontogenesis in ordinary conversation.

    Science.gov (United States)

    Bonaiuto, M; Fasulo, A

    1997-12-01

    This paper addresses the assumption that the epistemological dichotomy between reality and its construction is an everyday rhetorical tool children and adults use in their explanations and arguments. Within a discursive psychology perspective, the phenomenon of attribution of rhetorical intentionality (AIR) is theoretically defined developing the notion of prepackaged interest attribution technique (Edwards & Potter, 1992). AIR consists in an explanation of others' discursive moves in terms of a rhetorical-argumentative activity; that is, in terms of a deliberate attempt aimed at construing and presenting reality as a function of the speaker's point of view, perspective and interests, in order to affect the listeners mental state (belief, knowledge, intention) or action. Theoretical links are made to the theory of mind paradigm in the study of intentionality attribution, particularly to the form of life approach which defines intentionality attribution in terms of language games. On this basis, the present study examines the structures and functions of AIR used by children and their parents in everyday conversation. Qualitative discourse analysis of transcripts of 22 dinner conversations from eight Italian families shows explicit and implicit AIR in children from three and a half to seven years of age. Moreover, parents attribute rhetorical intentionality to their children, contributing to their social construction as rhetorical speakers. AIR is used as a rhetorical strategy within disputes and argumentative contexts, often achieving topic closure. Results are discussed with reference to the ontological status of intentionalist talk.

  18. 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.

  19. Lightning Strikes and Attribution of Climatic Change

    CERN Document Server

    Webster, Anthony J

    2015-01-01

    Using lightning strikes as an example, two possible schemes are discussed for the attribution of changes in event frequency to climate change, and estimating the cost associated with them. The schemes determine the fraction of events that should be attributed to climatic change, and the fraction that should be attributed to natural chance. They both allow for the expected increase in claims and the fluctuations about this expected value. Importantly, the attribution fraction proposed in the second of these schemes is necessarily different to that found in epidemiological studies. This ensures that the statistically expected fraction of attributed claims is correctly equal to the expected increase in claims. The analysis of lightning data highlights two particular difficulties with data-driven, as opposed to modeled, attribution studies. The first is the possibility of unknown "confounding" variables that can influence the strike frequency. This is partly accounted for here by considering the influence of temp...

  20. Neonatal sensory nerve injury-induced synaptic plasticity in the trigeminal principal sensory nucleus.

    Science.gov (United States)

    Lo, Fu-Sun; Erzurumlu, Reha S

    2016-01-01

    Sensory deprivation studies in neonatal mammals, such as monocular eye closure, whisker trimming, and chemical blockade of the olfactory epithelium have revealed the importance of sensory inputs in brain wiring during distinct critical periods. But very few studies have paid attention to the effects of neonatal peripheral sensory nerve damage on synaptic wiring of the central nervous system (CNS) circuits. Peripheral somatosensory nerves differ from other special sensory afferents in that they are more prone to crush or severance because of their locations in the body. Unlike the visual and auditory afferents, these nerves show regenerative capabilities after damage. Uniquely, damage to a somatosensory peripheral nerve does not only block activity incoming from the sensory receptors but also mediates injury-induced neuro- and glial chemical signals to the brain through the uninjured central axons of the primary sensory neurons. These chemical signals can have both far more and longer lasting effects than sensory blockade alone. Here we review studies which focus on the consequences of neonatal peripheral sensory nerve damage in the principal sensory nucleus of the brainstem trigeminal complex.

  1. Effects of Latrodectus spider venoms on sensory and motor nerve terminals of muscle spindles.

    Science.gov (United States)

    Queiroz, L S; Duchen, L W

    1982-08-23

    The effects of the venoms of the spiders Latrodectus mactans tredecimguttatus (black widow) and Latrodectus mactans hasselti (red back) on sensory nerve terminals in muscle spindles were studied in the mouse. A sublethal dose of venom was injected into tibialis anterior and extensor digitorum longus muscles of one leg. After survival from 30 minutes to 6 weeks muscles were examined in serial paraffin sections impregnated with silver or by electron microscopy. Sensory endings became swollen, some within 30 minutes, while over the next few hours there was progressive degeneration of annulospiral endings. By 24 hours every spindle identified by light or electron microscopy was devoid of sensory terminals. Degenerated nerve endings were taken up into the sarcoplasm of intrafusal muscle fibres. Regeneration of sensory axons began within 24 hours, new incomplete spirals were formed by 5 days and by 1 week annulospiral endings were almost all normal in appearance. Intrafusal motor terminals underwent similar acute degenerative and regenerative changes. These experiments show that intrafusal sensory and motor terminals are equally affected by Latrodectus venoms. Sensory nerve fibres possess a capacity for regeneration equal to that of motor fibres and reinnervate intrafusal muscle fibres close to their original sites of innervation.

  2. The gut-brain axis rewired: adding a functional vagal nicotinic "sensory synapse".

    Science.gov (United States)

    Perez-Burgos, Azucena; Mao, Yu-Kang; Bienenstock, John; Kunze, Wolfgang A

    2014-07-01

    It is generally accepted that intestinal sensory vagal fibers are primary afferent, responding nonsynaptically to luminal stimuli. The gut also contains intrinsic primary afferent neurons (IPANs) that respond to luminal stimuli. A psychoactive Lactobacillus rhamnosus (JB-1) that affects brain function excites both vagal fibers and IPANs. We wondered whether, contrary to its primary afferent designation, the sensory vagus response to JB-1 might depend on IPAN to vagal fiber synaptic transmission. We recorded ex vivo single- and multiunit afferent action potentials from mesenteric nerves supplying mouse jejunal segments. Intramural synaptic blockade with Ca(2+) channel blockers reduced constitutive or JB-1-evoked vagal sensory discharge. Firing of 60% of spontaneously active units was reduced by synaptic blockade. Synaptic or nicotinic receptor blockade reduced firing in 60% of vagal sensory units that were stimulated by luminal JB-1. In control experiments, increasing or decreasing IPAN excitability, respectively increased or decreased nerve firing that was abolished by synaptic blockade or vagotomy. We conclude that >50% of vagal afferents function as interneurons for stimulation by JB-1, receiving input from an intramural functional "sensory synapse." This was supported by myenteric plexus nicotinic receptor immunohistochemistry. These data offer a novel therapeutic target to modify pathological gut-brain axis activity.-Perez-Burgos, A., Mao, Y.-K., Bienenstock, J., Kunze, W. A. The gut-brain axis rewired: adding a functional vagal nicotinic "sensory synapse."

  3. Attributional style and life-events.

    Science.gov (United States)

    Rothwell, N; Williams, J M

    1983-06-01

    The study addressed the question of the significance of intervening life-events in linking attributional style and depression. Twenty male subjects who had experienced an uncontrollable event, job redundancy, were compared with 20 controls on measures of attributional style, depression and self-esteem. The reformulated helplessness hypothesis implies that attribution and depression should be correlated only after the uncontrollable event. This was found to be the case for internal--external dimension, providing tentative support for the reformulated helplessness model.

  4. Bioinspired sensory systems for local flow characterization

    Science.gov (United States)

    Colvert, Brendan; Chen, Kevin; Kanso, Eva

    2016-11-01

    Empirical evidence suggests that many aquatic organisms sense differential hydrodynamic signals.This sensory information is decoded to extract relevant flow properties. This task is challenging because it relies on local and partial measurements, whereas classical flow characterization methods depend on an external observer to reconstruct global flow fields. Here, we introduce a mathematical model in which a bioinspired sensory array measuring differences in local flow velocities characterizes the flow type and intensity. We linearize the flow field around the sensory array and express the velocity gradient tensor in terms of frame-independent parameters. We develop decoding algorithms that allow the sensory system to characterize the local flow and discuss the conditions under which this is possible. We apply this framework to the canonical problem of a circular cylinder in uniform flow, finding excellent agreement between sensed and actual properties. Our results imply that combining suitable velocity sensors with physics-based methods for decoding sensory measurements leads to a powerful approach for understanding and developing underwater sensory systems.

  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. Pyridoxine-induced toxicity in rats: a stereological quantification of the sensory neuropathy.

    Science.gov (United States)

    Perry, Tracy Ann; Weerasuriya, Ananda; Mouton, Peter R; Holloway, Harold W; Greig, Nigel H

    2004-11-01

    Excess ingestion of pyridoxine (vitamin B6) causes a severe sensory neuropathy in humans. The mechanism of action has not been fully elucidated, and studies of pyridoxine neuropathy in experimental animals have yielded disparate results. Pyridoxine intoxication appears to produce a neuropathy characterized by necrosis of dorsal root ganglion (DRG) sensory neurons and degeneration of peripheral and central sensory projections, with large diameter neurons being particularly affected. The major determinants affecting the severity of the pyridoxine neuropathy appear to be duration and dose of pyridoxine administration, differential neuronal vulnerability, and species susceptibility. The present study used design-based stereological techniques in conjunction with electrophysiological measures to quantify the morphological and physiological changes that occur in the DRG and the distal myelinated axons of the sciatic nerve following pyridoxine intoxication. This combined stereological and electrophysiological method demonstrates a general approach that could be used for assessing the correlation between pathophysiological and functional parameters in animal models of toxic neuropathy.

  7. Second Attribute Algorithm Based on Tree Expression

    Institute of Scientific and Technical Information of China (English)

    Su-Qing Han; Jue Wang

    2006-01-01

    One view of finding a personalized solution of reduct in an information system is grounded on the viewpoint that attribute order can serve as a kind of semantic representation of user requirements. Thus the problem of finding personalized solutions can be transformed into computing the reduct on an attribute order. The second attribute theorem describes the relationship between the set of attribute orders and the set of reducts, and can be used to transform the problem of searching solutions to meet user requirements into the problem of modifying reduct based on a given attribute order. An algorithm is implied based on the second attribute theorem, with computation on the discernibility matrix. Its time complexity is O(n2 × m) (n is the number of the objects and m the number of the attributes of an information system).This paper presents another effective second attribute algorithm for facilitating the use of the second attribute theorem,with computation on the tree expression of an information system. The time complexity of the new algorithm is linear in n. This algorithm is proved to be equivalent to the algorithm on the discernibility matrix.

  8. Key attributes of expert NRL referees.

    Science.gov (United States)

    Morris, Gavin; O'Connor, Donna

    2017-05-01

    Experiential knowledge of elite National Rugby League (NRL) referees was investigated to determine the key attributes contributing to expert officiating performance. Fourteen current first-grade NRL referees were asked to identify the key attributes they believed contributed to their expert refereeing performance. The modified Delphi method involved a 3-round process of an initial semi-structured interview followed by 2 questionnaires to reach consensus of opinion. The data revealed 25 attributes that were rated as most important that underpin expert NRL refereeing performance. Results illustrate the significance of the cognitive category, with the top 6 ranked attributes all cognitive skills. Of these, the referees ranked decision-making accuracy as the most important attribute, followed by reading the game, communication, game understanding, game management and knowledge of the rules. Player rapport, positioning and teamwork were the top ranked game skill attributes underpinning performance excellence. Expert referees also highlighted a number of psychological attributes (e.g., concentration, composure and mental toughness) that were significant to performance. There were only 2 physiological attributes (fitness, aerobic endurance) that were identified as significant to elite officiating performance. In summary, expert consensus was attained which successfully provided a hierarchy of the most significant attributes of expert NRL refereeing performance.

  9. Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.

    Science.gov (United States)

    Nasehi, Behzad; Mortazavi, Syed Ali; Razavi, Syed Mohamadali; Tehrani, Mostafa Mazaheri; Karim, Roselina

    2009-01-01

    The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (Pscrew speed of the extruder had no significant effect on nutritional and sensory attributes, but both enhanced the effect of formulation on the color and surface condition of spaghetti. Also, interaction between the screw speed and the ingredients resulted in a slight positive effect on the firmness and beany flavor attributes. Optimum nutritional value and sensory attributes of spaghetti were produced when 17.0 g/100 g FFSF was added and processed at a screw speed of 40 rpm and a temperature of 70 degrees C.

  10. Attribute reduction in interval-valued information systems based on information entropies

    Institute of Scientific and Technical Information of China (English)

    Jian-hua DAI; Hu HU; Guo-jie ZHENG; Qing-hua HU; Hui-feng HAN; Hong SHI

    2016-01-01

    Interval-valued data appear as a way to represent the uncertainty affecting the observed values. Dealing with interval-valued information systems is helpful to generalize the applications of rough set theory. Attribute reduction is a key issue in analysis of interval-valued data. Existing attribute reduction methods for single-valued data are unsuitable for interval-valued data. So far, there have been few studies on attribute reduction methods for interval-valued data. In this paper, we propose a framework for attribute reduction in interval-valued data from the viewpoint of information theory. Some information theory concepts, including entropy, conditional entropy, and joint entropy, are given in interval-valued information systems. Based on these concepts, we provide an information theory view for attribute reduction in interval-valued information systems. Consequently, attribute reduction algorithms are proposed. Experiments show that the proposed framework is effective for attribute reduction in interval-valued information systems.

  11. 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...

  12. Proficiency testing for sensory profile panels : measuring panel performance

    NARCIS (Netherlands)

    Mcewan, J.A.; Hunter, E.A.; Gemert, L.J. van; Lea, P.

    2002-01-01

    Proficiency testing in sensory analysis is an important step towards demonstrating that results from one sensory panel are consistent with the results of other sensory panels. The uniqueness of sensory analysis poses some specific problems for measuring the proficiency of the human instrument (panel

  13. Combining analysis of variance and three‐way factor analysis methods for studying additive and multiplicative effects in sensory panel data

    DEFF Research Database (Denmark)

    Romano, Rosaria; Næs, Tormod; Brockhoff, Per Bruun

    2015-01-01

    Data from descriptive sensory analysis are essentially three‐way data with assessors, samples and attributes as the three ways in the data set. Because of this, there are several ways that the data can be analysed. The paper focuses on the analysis of sensory characteristics of products while...... in the use of the scale with reference to the existing structure of relationships between sensory descriptors. The multivariate assessor model will be tested on a data set from milk. Relations between the proposed model and other multiplicative models like parallel factor analysis and analysis of variance...

  14. 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.

  15. The Link between HR Attributions and Employees’ Turnover Intentions

    OpenAIRE

    Tandung, Juliana Caesaria

    2016-01-01

    Human Resources Management (HRM) is part of the organizational functions that contribute to the effectiveness of a firm’s performance, and brings an organization a competitive advantage through the implementation of its Human Resources (HR) practices. HR practices adopted by management are perceived or attributed subjectively by individual employees, and can in turn affect the employees’ attitudes and behavior (e.g. Job satisfaction and turnover intention). The purpose of this study is to con...

  16. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

    Science.gov (United States)

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-11-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  17. The Efficiency of Sensory Integration Interventions in Preterm Infants.

    Science.gov (United States)

    Pekçetin, Serkan; Akı, Esra; Üstünyurt, Zeynep; Kayıhan, Hülya

    2016-10-01

    This study aimed to explore the effects of individualized sensory integration interventions on the sensory processing functions of preterm infants. Thirty-four preterm infants (intervention group) at a corrected age of seven months and 34 term infants (control group) were included. The preterm infants underwent an eight-week sensory integration intervention. Before and after the intervention, the preterm infants' sensory processing functions were evaluated using the Test of Sensory Functions in Infants and compared with those of term infants. Preterm infants had significantly poorer sensory processing function preintervention when compared with term infants. There was a significant improvement in preterm infants' sensory processing functions after the sensory integration intervention. In conclusion, preterm infants should be evaluated for sensory processing disorders and individualized sensory integration interventions should be implemented.

  18. Neural mechanisms underlying the integration of situational information into attribution outcomes.

    Science.gov (United States)

    Brosch, Tobias; Schiller, Daniela; Mojdehbakhsh, Rachel; Uleman, James S; Phelps, Elizabeth A

    2013-08-01

    When forming impressions and trying to figure out why other people behave the way they do, we should take into account not only dispositional factors (i.e., personality traits) but also situational constraints as potential causes for a behavior. However, in their attributions, people often ignore the importance of situational factors. To investigate the neural mechanisms underlying the integration of situational information into attributions, we decomposed the attribution process by separately presenting information about behaviors and about the situational circumstances in which they occur. After reading the information, participants judged whether dispositional or situational causes explained the behavior (attribution), and how much they liked the person described in the scenario (affective evaluation). The dorsolateral prefrontal cortex showed increased blood oxygenation-level-dependent activation during the encoding of situational information when the resulting attribution was situational, relative to when the attribution was dispositional, potentially reflecting a controlled process that integrates situational information into attributions. Interestingly, attributions were strongly linked to subsequent affective evaluations, with the dorsomedial prefrontal cortex emerging as potential substrate of the integration of attributions and affective evaluations. Our findings demonstrate how top-down control processes regulate impression formation when situational information is taken into account to understand others.

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

    Science.gov (United States)

    Axelrod, Felicia B; Gold-von Simson, Gabrielle

    2007-10-03

    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.

  20. 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.

  1. Attribution of precipitation changes in African rainforest

    Science.gov (United States)

    Otto, F. E. L.; Allen, M. R.; Bowery, A.; Imbers, J.; Jones, R.; Massey, N.; Miller, J.; Rosier, S.; Rye, C.; Thurston, M.; Wilson, S.; Yamazaki, H.

    2012-04-01

    Global climate change is almost certainly affecting the magnitude and frequency of extreme weather and hydrological events. However, whether and to what extend the occurrence of such an event can be attributed to climate change remains a challenge that relies on good observations as well as climate modelling. A number of recent studies have attempted to quantify the role of human influence on climate in observed weather events as e.g. the 2010 Russian heat wave (Dole et al, 2011; Rahmstorf and Coumou, 2011; Otto et al, 2012). The overall approach is to simulate, with as realistic a model as possible and accounting as far as possible for modelling uncertainties, both the statistics of observed weather and the statistics of the weather that would have obtained had specific external drivers of climate change been absent. This approach requires a large ensemble size to provide results from which the statistical significance and the shape of the distribution of key variables can be assessed. Also, a sufficiently long period of time must be simulated to evaluate model bias and whether the model captures the observed distribution. The weatherathome.net within the climateprediction.net projects provides such an ensemble with many hundred ensemble members per year via volunteer distributed computing. Most previous attribution studies have been about European extreme weather events but the most vulnerable regions to climate change are in Asia and Africa. One of the most complex hydrological systems is the tropical rainforest, which is expected to react highly sensible to a changing climate. Analysing the weatherathome.net results we find that conditions which are too dry for rainforests to sustain without damages occurred more frequently and more severe in recent years. Furthermore the changes in precipitation in that region can be linked to El Nino/ La Nina events. Linking extreme weather events to large-scale teleconnections helps to understand the occurrence of this

  2. 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.

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

    Science.gov (United States)

    Benedito, J.; Cambero, M. I.; Ortuño, C.; Cabeza, M. C.; Ordoñez, J. A.; de la Hoz, L.

    2011-03-01

    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. Range and number-of-levels effects in derived and stated measures of attribute importance

    NARCIS (Netherlands)

    Verlegh, PWJ; Schifferstein, HNJ; Wittink, DR

    2002-01-01

    We study how the range of variation and the number of ttribute levels affect five measures of attribute importance: full profile conjoint estimates, ranges in attribute level attractiveness ratings. regression coefficients. graded paired comparisons. and self-reported ratings, We find that all impor

  5. GPA and Attribute Framing Effects: Are Better Students More Sensitive or More Susceptible?

    Science.gov (United States)

    Dunegan, Ken

    2010-01-01

    Data from 2 studies show students differ in terms of how attribute framing alters perceptions and reactions in a decision-making episode. Using student GPA as a moderator, results from a role-play-decision-making exercise (Experiment 1) show perceptions and intended actions of higher GPA students were more strongly affected by attribute framing…

  6. Range and nummer-of-levels effects in derived and stated attribute importances

    NARCIS (Netherlands)

    Verlegh, P.W.J.; Schifferstein, H.N.J.; Wittink, D.R.

    2002-01-01

    We study how the range of variation and the number of ttribute levels affect five measures of attribute importance: full profile conjoint estimates, ranges in attribute level attractiveness ratings. regression coefficients. graded paired comparisons. and self-reported ratings, We find that all impor

  7. Young Children's References to Temporal Attributes of Allegedly Experienced Events in the Course of Forensic Interviews

    Science.gov (United States)

    Orbach, Yael; Lamb, Michael E.

    2007-01-01

    Developmental differences in references to temporal attributes of allegedly experienced events were examined in 250 forensic interviews of 4- to 10-year-old alleged victims of sexual abuse. Children's ages, the specific temporal attributes referenced, and the types of memory tapped by the interviewers' questions significantly affected the quantity…

  8. Relating sensory and chemical properties of sour cream to consumer acceptance.

    Science.gov (United States)

    Shepard, L; Miracle, R E; Leksrisompong, P; Drake, M A

    2013-09-01

    Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study was to characterize chemical and sensory properties of sour cream and to determine the drivers of liking for sour cream. Descriptive sensory and instrumental analyses followed by consumer testing were conducted. Flavor and texture attributes of 32 (22 full-fat, 6 reduced-fat, and 4 fat-free) commercial sour creams were evaluated by a trained descriptive sensory panel. Percent solids, percent fat, pH, titratable acidity, and colorimetric measurements were conducted to characterize physical properties of sour creams. Organic acids were evaluated by HPLC and volatile aroma active compounds were evaluated by gas chromatography-mass spectrometry with gas chromatography-olfactometry. Consumer acceptance testing (n=201) was conducted on selected sour creams, followed by external preference mapping. Full-fat sour creams were characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. Full-fat sour creams were higher in cooked/milky and milk fat flavors than the reduced-fat and fat-free samples. Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and potato flavors, bitter taste, and astringency. Lactic acid was the prominent organic acid in all sour creams, followed by acetic and citric acids. High aroma-impact volatile compounds in sour creams were 2,3-butanedione, acetic acid, butyric acid, octanal, 2-methyl-3-furanthiol, 1-octene-3-one, and acetaldehyde. Positive drivers of liking for sour cream were milk fat, cooked/milky and sweet aromatic flavors, opacity, color intensity, and adhesiveness. This comprehensive study established

  9. Scaling Terrain Attributes By Fractal Methods

    Science.gov (United States)

    Terrain attributes derived from grid digital elevation models (DEMs) are commonly used in distributed hydrologic models. However, many attribute estimations are biased by DEM grid cell size. For example, land surface slopes estimated from 30-m DEMs are, on average, less than slopes estimated from ...

  10. The Aestetic and Perceived Attributes of Products

    DEFF Research Database (Denmark)

    Lenau, Torben Anker; Johnson, Kara; Ashby, M.F.

    2003-01-01

    The performance of a product – technical, aesthetic or perceived – is determined by its attributes. Technical attributes of a product, such as its weight, power, scale, efficiency, cost and the chosen material or manufacturing technologies can be measured or expressed in standard, accepted, ways....

  11. Attributes Heeded When Representing an Osmosis Problem.

    Science.gov (United States)

    Zuckerman, June Trop

    Eighteen high school science students were involved in a study to determine what attributes in the problem statement they need when representing a typical osmosis problem. In order to realize this goal students were asked to solve problems aloud and to explain their answers. Included as a part of the results are the attributes that the students…

  12. An Exploration of EFL Teachers' Attributions

    Science.gov (United States)

    Ghonsooly, Behzad; Ghanizadeh, Afsaneh; Ghazanfari, Mohammad; Ghabanchi, Zargham

    2015-01-01

    The present study investigated English as a foreign language (EFL) teachers' attributions of success and failure. It also set out to investigate whether these attributions vary by teachers' age, teaching experience, gender and educational level. To do so, 200 EFL teachers were selected according to convenience sampling among EFL teachers teaching…

  13. Accounting Students' Perceptions of Effective Faculty Attributes

    Science.gov (United States)

    Alfraih, Mishari M.; Alanezi, Faisal S.

    2016-01-01

    Purpose: This study aims to explore the attributes of an effective accounting faculty from the student perspective. It also examines similarities and differences in the perceived importance of these attributes between bachelor's and associate's accounting degree students in two public higher education institutions in Kuwait, namely, Kuwait…

  14. A characterization of attribute evaluation in passes

    NARCIS (Netherlands)

    Alblas, Henk

    1981-01-01

    This paper describes the evaluation of semantic attributes in a bounded number of passes from left-to-right and/or from right-to-left over the derivation tree of a program. Evaluation strategies where different instances of the same attribute in any derivation tree are restricted to be evaluated in

  15. Anonymous Credential Schemes with Encrypted Attributes

    NARCIS (Netherlands)

    Guajardo Merchan, J.; Mennink, B.; Schoenmakers, B.

    2011-01-01

    In anonymous credential schemes, users obtain credentials on certain attributes from an issuer, and later show these credentials to a relying party anonymously and without fully disclosing the attributes. In this paper, we introduce the notion of (anonymous) credential schemes with encrypted attribu

  16. Influence of lactation stage and some flock management practices on sensory characteristics of goat milk from Brazilian Saanen breed.

    Science.gov (United States)

    de Cássia Ramos do Egypto Queiroga, Rita; Costa, Roberto Germano; Madruga, Marta Suely; de Medeiros, Ariosvaldo Nunes; Dos Santos Garruti, Deborah; Magnani, Marciane; de Souza, Evandro Leite

    2016-04-01

    This study evaluated the influence of lactation stage (early, middle, late) and management practices (milking hygiene and buck presence) on the sensory attributes of Saanen goat milk. Goats were randomly divided in four groups in respect of different milking sanitary procedures and the presence/absence of the buck in the barn. Milk samples were analyzed for sensory attributes including quantitative descriptive analysis (QDA) and acceptance. The milking hygiene practice caused no significant influence on microbiological parameters. Results of QDA revealed that the buck presence increased the characteristic odor of milk at the middle and late lactation stages. The off-odor and off-flavor descriptors showed a distinct response since a higher intensity of these sensory characteristics was noted in the samples obtained from goats maintained without the buck. Odor and flavor contributed most in characterizing the different samples regardless of the management practice and lactation stage. The acceptance of odor showed to be influenced only by the lactation stage, while the acceptance of flavor was only through the presence of the buck. Odor acceptance correlated negatively to off-odor and off-flavor, suggesting that these two sensory attributes impaired the preference for the aroma of the milk samples.

  17. Fascination and Isolation: A Grounded Theory Exploration of Unusual Sensory Experiences in Adults with Asperger Syndrome

    Science.gov (United States)

    Smith, Richard S.; Sharp, Jonathan

    2013-01-01

    Unusual sensory experiences are commonly seen in people with Asperger syndrome (AS). They correlate with functional impairments and cause distress. The current study investigates how these experiences have affected nine adults with AS's lives, as well as the coping strategies utilised. Semi-structured interviews were conducted using Instant…

  18. Peripheral sensory cells in the cephalic sensory organs of Lymnaea stagnalis.

    Science.gov (United States)

    Wyeth, Russell C; Croll, Roger P

    2011-07-01

    The peripheral nervous system in gastropods plays a key role in the neural control of behaviors, but is poorly studied in comparison with the central nervous system. Peripheral sensory neurons, although known to be widespread, have been studied in a patchwork fashion across several species, with no comprehensive treatment in any one species. We attempted to remedy this limitation by cataloging peripheral sensory cells in the cephalic sensory organs of Lymnaea stagnalis employing backfills, vital stains, histochemistry, and immunohistochemistry. By using at least two independent methods to corroborate observations, we mapped four different cell types. We have found two different populations of bipolar sensory cells that appear to contain catecholamines(s) and histamine, respectively. Each cell had a peripheral soma, an epithelial process bearing cilia, and a second process projecting to the central nervous system. We also found evidence for two populations of nitric oxide-producing sensory cells, one bipolar, probably projecting centrally, and the second unipolar, with only a single epithelial process and no axon. The various cell types are presumably either mechanosensory or chemosensory, but the complexity of their distributions does not allow formation of hypotheses regarding modality. In addition, our observations indicate that yet more peripheral sensory cell types are present in the cephalic sensory organs of L. stagnalis. These results are an important step toward linking sensory cell morphology to modality. Moreover, our observations emphasize the size of the peripheral nervous system in gastropods, and we suggest that greater emphasis be placed on understanding its role in gastropod neuroethology.

  19. The impact of sensory quality of pork on consumer preference.

    Science.gov (United States)

    Aaslyng, Margit D; Oksama, Marjatta; Olsen, Eli V; Bejerholm, Camilla; Baltzer, Maiken; Andersen, Grethe; Bredie, Wender L P; Byrne, Derek V; Gabrielsen, Gorm

    2007-05-01

    Danish consumers from Roskilde, a town near the Danish capital Copenhagen (n=213), and from Holstebro, a provincial town in the north-western part of Jutland (n=162), rated nine different samples of pork on an unstructured hedonic scale from "do not like at all" to "like very much". The samples represented variation in raw meat quality (pH, IMF and carcass weight), muscle (LD and BF), origin (Danish/French Pay Basque), cooking method (pan/oven) and end point temperature (65°C/75°C). The meat was described by sensory profiling and chemical and physical analysis (pH, fat, water, colour, fatty acid composition). All the consumers preferred tender, juicy meat with a fried flavour and no off-flavours. However, within this description there were differences. The consumers from Holstebro put more emphasis on tenderness and the absence of off-flavours, while the consumers in Roskilde preferred the fried flavour. The young consumers put less emphasis on tenderness, compared with consumers aged over 30 years, but preferred instead some crumbliness in the meat. A segmentation of the consumers showed that about 6% of the consumers were only influenced by flavour attributes in their preference. In contrast, 12% of the consumers were mainly influenced by texture irrespective of flavour attributes other than sour-like taste. Most of the consumers were, however, influenced by both flavour and texture as well as appearance.

  20. Atributos químicos do solo decorrentes da aplicação em superfície de calcário e gesso em sistema plantio direto recém-implantado Chemical soil attributes as affected by lime and phosphogypsum surface application in a recently established no-tillage system

    Directory of Open Access Journals (Sweden)

    Rogério Peres Soratto

    2008-04-01

    profundidade de 0-0,20 m com a calagem foram menores do que os estimados pelo método da elevação da saturação por bases, principalmente nas maiores doses, mesmo com a aplicação de gesso agrícola. A calagem em superfície não alterou os teores de micronutrientes na camada de 0-0,20 m de profundidade.There is interest to establish the no-tillage system in areas cultivated previously with conventional tillage or pasture, with surface liming after system establishment. This practice is possible provided that there are no physical obstacles for root growth. Phosphogypsum is an alternative to decrease Al3+ and increase base saturation (BS, mainly Ca2+, in the subsoil, and can be used complementary to liming. The objective of this study was to evaluate the changes in chemical soil attributes (pH CaCl2, H + Al, Al3+, Ca2+, Mg2+, S-SO4(2-, BS, and content of cationic micronutrients as affected by lime and phosphogypsum surface application in a recently established no-tillage system in dry-winter region. The experiment was carried out on a dystroferric Haplorthox, in Botucatu County, São Paulo State, Brazil. A randomized complete block design, in split-plot scheme and four replications, was used. The plots consisted of four dolomitic limestone rates (0; 1,100; 2,700; and 4,300 kg ha-1, intended to reach a BS to 50, 70 and 90 %, respectively. The subplots were represented by the absence or presence of phosphogypsum application (2,100 kg ha-1. Soil samples were collected 3, 6, 12, and 18 months after lime and phosphogypsum application, at depths of 0-0.05, 0.05-0.10, 0.10-0.20, 0.20-0.40, 0.40-0.60, and 0-0.20 m. Lime surface application reduced soil and increased exchangeable Ca and Mg contents, mainly in the top soil layers. Phosphogypsum application promoted increasing exchangeable Ca and S-SO4(2- contents, and decreased exchangeable Al in the soil, favoring the effects of surface liming that influenced the subsoil layers more rapidly. Base saturation values obtained at a