WorldWideScience

Sample records for affecting sensory attributes

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

    OpenAIRE

    Kim, Dohee

    2011-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Nidhi Jain

    2013-08-01

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

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

    OpenAIRE

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

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

  4. Willingness to Pay for Sensory Attributes in Beer

    OpenAIRE

    Gabrielyan, Gnel; McCluskey, Jill J.; Thomas L. Marsh; Ross, Carolyn F.

    2014-01-01

    As microbrew beers have become more popular, the intrinsic characteristics of beer have become more important in consumer purchasing decisions. We identify sensory properties that influence consumers’ willingness to pay for beer using a contingent valuation model that includes subjective sensory evaluations and sociodemographic characteristics of consumers. We find that overall taste and hoppiness of a beer have a significant and positive impact on willingness to pay.

  5. 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

  6. 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.

  7. 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.

  8. 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.

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

    OpenAIRE

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

    2009-01-01

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

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

    OpenAIRE

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

    2014-01-01

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

  11. 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.

  12. 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. PMID:19799682

  13. 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.

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

    Science.gov (United States)

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

    2016-01-01

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

  15. Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

    NARCIS (Netherlands)

    Mosca, A.C.; Rocha, J.L.; Sala, G.; Velde, van de F.; Stieger, M.A.

    2012-01-01

    This study investigated the effect of the spatial distribution of fat on the perception of fat-related sensory attributes using a model system that consisted of layered agar/gelatin gels containing oil-in-water (O/W) emulsion droplets dispersed in the gel matrix. Four layers of gel varying in the am

  16. How a sustainable message affects brand attributes

    OpenAIRE

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

    2016-01-01

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

  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. 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.

  19. 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.

  20. 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

    consumers drink wine in realistic settings and which are the sensory attributes that cut through the marketing clutter? To provide first answers to these questions we report results from a two-stage experiment for Australian Shiraz wines, simulating the process of a consumer choosing a wine from the shelf......, tasting the wine, and making a repurchase decision.......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...

  1. 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

    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...... of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor...... 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....

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

    OpenAIRE

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

    2016-01-01

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

  3. 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.

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

    Science.gov (United States)

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

    2015-05-01

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

  5. Asymmetric relationships between attributions and affect in the workplace

    OpenAIRE

    Cibeles Miralles; José Navarro

    2016-01-01

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

  6. 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…

  7. Asymmetric relationships between attributions and affect in the workplace

    Directory of Open Access Journals (Sweden)

    Cibeles Miralles

    2016-04-01

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

  8. 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.

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

    Science.gov (United States)

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

    2015-12-01

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

  10. 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.

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

    Science.gov (United States)

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

    2014-03-01

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

  12. 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.

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

    Science.gov (United States)

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

    2016-02-28

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

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

    OpenAIRE

    Haiping Ren; Wanzhen Liu

    2015-01-01

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

  15. Switching between Sensory and Affective Systems Incurs Processing Costs

    Science.gov (United States)

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

    2007-01-01

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

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

    NARCIS (Netherlands)

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2016-02-01

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

  18. 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.

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

    OpenAIRE

    Donnet, M. Laura; Weatherspoon, Dave D.

    2006-01-01

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

  20. Thin Layer Sensory Cues Affect Antarctic Krill Swimming Kinematics

    Science.gov (United States)

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

    2013-11-01

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

  1. 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

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

    Science.gov (United States)

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

    2008-10-01

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

  3. 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.

  4. 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. PMID:25604540

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

    Science.gov (United States)

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

    2016-02-01

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

  6. 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 (P0.05) 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.

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

    Science.gov (United States)

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

    2014-01-01

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

  8. 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.

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

    Science.gov (United States)

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

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

    OpenAIRE

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

    2013-01-01

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

  11. 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.

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

    Science.gov (United States)

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2012-01-01

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

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

    OpenAIRE

    Syed Alwi, SF; Kitchen, PJ

    2014-01-01

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

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

    OpenAIRE

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

    2012-01-01

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

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

    Science.gov (United States)

    Westman, A S; Stuve, M

    2001-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Jae Kyeom Kim

    2015-01-01

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

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

    Science.gov (United States)

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

    2016-01-15

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

  19. 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.

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

    Science.gov (United States)

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

    2016-02-01

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

  1. 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.

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

    OpenAIRE

    Blackenhorn, Wolf U.; Perner, Dirk

    2010-01-01

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

  3. 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.

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

    Science.gov (United States)

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

    2009-10-01

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

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

    Science.gov (United States)

    Meyer, John P.; Mulherin, Anne

    1980-01-01

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

  6. 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…

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

    OpenAIRE

    Gönül, Meral

    1983-01-01

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

  8. 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...... Changes in sensory quality were determined by objective descriptive sensory methods using profiling carried out by a trained panel. The fish samples were thawed and ice storage for 3, 5, 7 and 12 days. Results The sensory characterization of the trout feed with 100% marine and 100% vegetable feed showed...... after 3 days of ice storage that the trout feed with marine fed were more firm, juicy and the texture was more flacky that trout feed with vegetable feed. This sensory difference increased with increasing ice storage....

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

    Directory of Open Access Journals (Sweden)

    Claus Lamm

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

  10. 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.

  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

    over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. ResultsDescriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines....... 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...... character and various esters with fruity aromas. ConclusionAlthough the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine sensory...

  12. 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.

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

    Science.gov (United States)

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

    2016-02-01

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

  14. Temperature affects long-term productivity and quality attributes of day-neutral strawberry for a space life-support system

    Science.gov (United States)

    Massa, Gioia D.; Chase, Elaine; Santini, Judith B.; Mitchell, Cary A.

    2015-04-01

    Strawberry (Fragaria x ananassa L.) is a promising candidate crop for space life-support systems with desirable sensory quality and health attributes. Day-neutral cultivars such as 'Seascape' are adaptable to a range of photoperiods, including short days that would save considerable energy for crop lighting without reductions in productivity or yield. Since photoperiod and temperature interact to affect strawberry growth and development, several diurnal temperature regimes were tested under a short photoperiod of 10 h per day for effects on yield and quality attributes of 'Seascape' strawberry during production cycles longer than 270 days. The coolest day/night temperature regime, 16°/8 °C, tended to produce smaller numbers of larger fruit than did the intermediate temperature range of 18°/10 °C or the warmest regime, 20°/12 °C, both of which produced similar larger numbers of smaller fruit. The intermediate temperature regime produced the highest total fresh mass of berries over an entire production cycle. Independent experiments examined either organoleptic or physicochemical quality attributes. Organoleptic evaluation indicated that fruit grown under the coolest temperature regime tended to score the highest for both hedonic preference and descriptive evaluation of sensory attributes related to sweetness, texture, aftertaste, and overall approval. The physicochemical quality attributes Brix, pH, and sugar/acid ratio were highest for fruits harvested from the coolest temperature regime and lower for those from the warmer temperature regimes. The cool-regime fruits also were lowest in titratable acidity. The yield parameters fruit number and size oscillated over the course of a production cycle, with a gradual decline in fruit size under all three temperature regimes. Brix and titratable acidity both decreased over time for all three temperature treatments, but sugar/acid ratio remained highest for the cool temperature regime over the entire production

  15. 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.

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

    Science.gov (United States)

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

    2011-11-01

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

  17. 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

  18. 35% corn wet distiller's grains plus solubles in steam-flaked and dry-rolled corn finishing diets: Effects on fatty acids, sensory attributes, and shelf life of loins

    Science.gov (United States)

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

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

    Science.gov (United States)

    Howe, Fiona E.; Stagg, Steven D.

    2016-01-01

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

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

    International Nuclear Information System (INIS)

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

  1. 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.

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

    Science.gov (United States)

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

    2016-09-15

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

  3. 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.

  4. 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.

  5. 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

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

    Science.gov (United States)

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

    2016-10-01

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

  7. 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...

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

    OpenAIRE

    Noah J. Masasi

    2012-01-01

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

  9. 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. PMID:26748557

  10. 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

  11. 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

  12. Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

    NARCIS (Netherlands)

    Liu, K.; Stieger, M.A.; Linden, van der E.; Velde, van de F.

    2015-01-01

    This work aims to investigate the effect of fat droplet characteristics in emulsion-filled gels on their dynamic rheological, tribological and microstructure properties during breakdown, and their sensory perceptions. Fat droplet characteristics investigated were the interaction of the fat droplet w

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

    OpenAIRE

    Myungwoo Nam; Jing Wang; Angela Y. Lee

    2012-01-01

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

  14. 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.

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

    OpenAIRE

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

    2009-01-01

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

  16. 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.

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

    Science.gov (United States)

    Arsa, Supeeraya; Theerakulkait, Chockchai

    2015-08-01

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

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

    OpenAIRE

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

    1992-01-01

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

  19. 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

    , 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...

  20. Phytochemical and Morphological Attributes of Borage (Borago officinalis Affected by Salicylic Acid as an Enhancer

    Directory of Open Access Journals (Sweden)

    Vahid AKBARPOUR

    2014-06-01

    Full Text Available The objective of this study was to determine the response of borage (Borago officinalis phytochemical and morphological attributes in relation to application of different levels of salicylic acid. Borage planted in pots and salicylic acid was sprayed on the shoots at concentrations of 0, 0.5, 1.0 and 1.5 mM with 6 replications in a completely randomized block design. Morphological attributes such as shoot height, shoot dry matter, flower dry matter, flower weight and shoot wet weight were measured. In the other hand, phytochemical attributes such as ion leakage, chlorophyll a, b, carotenoid, and antioxidant activity were also investigated under induced stress by different concentrations of salicylic acid. Results showed that some morphological traits such as shoot dry matter (31.23%, flower dry matter (20.43%, flower weight (38.54 g, shoot wet weight (109.43 g, possessed the highest values under treatment of 1.5 mM salicylic acid. Also, some phytochemical traits in plants treated with 1.5 mM salicylic acid reached the highest values during the growth stage with the exception of ion leakage (0.54%. These measured traits with higher values consisted of chlorophyll a (4.16 mg.l-1, chlorophyll b (1.65 mg.l-1, total chlorophyll (5.81 mg.l-1, carotenoid (1.18 mg.l-1, antioxidant activity (53.73%.

  1. Towards incorporating affective computing to virtual rehabilitation; surrogating attributed attention from posture for boosting therapy adaptation

    Science.gov (United States)

    Rivas, Jesús J.; Heyer, Patrick; Orihuela-Espina, Felipe; Sucar, Luis Enrique

    2015-01-01

    Virtual rehabilitation (VR) is a novel motor rehabilitation therapy in which the rehabilitation exercises occurs through interaction with bespoken virtual environments. These virtual environments dynamically adapt their activity to match the therapy progress. Adaptation should be guided by the cognitive and emotional state of the patient, none of which are directly observable. Here, we present our first steps towards inferring non-observable attentional state from unobtrusively observable seated posture, so that this knowledge can later be exploited by a VR platform to modulate its behaviour. The space of seated postures was discretized and 648 pictures of acted representations were exposed to crowd-evaluation to determine attributed state of attention. A semi-supervised classifier based on Na¨ıve Bayes with structural improvement was learnt to unfold a predictive relation between posture and attributed attention. Internal validity was established following a 2×5 cross-fold strategy. Following 4959 votes from crowd, classification accuracy reached a promissory 96.29% (µ±σ = 87.59±6.59) and F-measure reached 82.35% (µ ± σ = 69.72 ± 10.50). With the afforded rate of classification, we believe it is safe to claim posture as a reliable proxy for attributed attentional state. It follows that unobtrusively monitoring posture can be exploited for guiding an intelligent adaptation in a virtual rehabilitation platform. This study further helps to identify critical aspects of posture permitting inference of attention.

  2. 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.

  3. 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.

  4. 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......, sleep quality and pruritus-related quality of life. Psoriasis severity was assessed with the Psoriasis Area and Severity Index. Factor analysis of descriptors confirmed both an affective and a sensory pruritus severity dimension. Multivariate statistics, controlling for age, gender, disease duration...... 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...

  5. 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......, sleep quality and pruritus-related quality of life. Psoriasis severity was assessed with the Psoriasis Area and Severity Index. Factor analysis of descriptors confirmed both an affective and a sensory pruritus severity dimension. Multivariate statistics, controlling for age, gender, disease duration...... 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....

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

    Directory of Open Access Journals (Sweden)

    Pamella Rio Branco Pontes

    2010-06-01

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

  7. 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.

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

    OpenAIRE

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Ana Catalan

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

  10. 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.

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

    Science.gov (United States)

    Marshalsey, Lorraine

    2015-01-01

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

  12. 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.

  13. 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

    , 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......-space-based presentation – is close to a human experience. This transference and performance may lead to an extended awareness of touch, as the base for intensive projections of becoming and a new affective architecture....

  14. 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.

  15. Auditory tasks for assessment of sensory function and affective prosody in schizophrenia.

    Science.gov (United States)

    Petkova, Eva; Lu, Feihan; Kantrowitz, Joshua; Sanchez, Jamie L; Lehrfeld, Jonathan; Scaramello, Nayla; Silipo, Gail; DiCostanza, Joanna; Ross, Marina; Su, Zhe; Javitt, Daniel C; Butler, Pamela D

    2014-11-01

    Schizophrenia patients exhibit impairments in auditory-based social cognition, indicated by deficits in detection of prosody, such as affective prosody and basic pitch perception. However, little is known about the psychometric properties of behavioral tests used to assess these functions. The goal of this paper is to characterize the properties of prosody and pitch perception tasks and to investigate whether they can be shortened. The pitch perception test evaluated is a tone-matching task developed by Javitt and colleagues (J-TMT). The prosody test evaluated is the auditory emotion recognition task developed by Juslin and Laukka (JL-AER). The sample includes 124 schizophrenia patients (SZ) and 131 healthy controls (HC). Properties, including facility and discrimination, of each item were assessed. Effects of item characteristics (e.g., emotion) were also evaluated. Shortened versions of the tests are proposed based on facility, discrimination, and/or ability of item characteristics to discriminate between patients and controls. Test-retest reliability is high for patients and controls for both the original and short forms of the J-TMT and JL-AER. Thus, the original as well as short forms of the J-TMT and JL-AER are suggested for inclusion in clinical trials of social cognitive and perceptual treatments. The development of short forms further increases the utility of these auditory tasks in clinical trials and clinical practice. The large SZ vs. HC differences reported here also highlight the profound nature of auditory deficits and a need for remediation. PMID:25214372

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

    Science.gov (United States)

    Revilla, I; Vivar-Quintana, A M

    2006-06-01

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

  17. 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.

  18. 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.

  19. 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

  20. 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.

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2014-12-01

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

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

    OpenAIRE

    Oguzhan CALISKAN; Safder BAYAZIT; Ahmet SUMBUL

    2012-01-01

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

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

    Science.gov (United States)

    Peters, Richard O.

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

  5. 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. PMID:26498975

  6. 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…

  7. Phytochemical and Morphological Attributes of Borage (Borago officinalis) Affected by Salicylic Acid as an Enhancer

    OpenAIRE

    Vahid AKBARPOUR; Hossein ARUEI; Seyyed Hossein NEMATI

    2014-01-01

    The objective of this study was to determine the response of borage (Borago officinalis) phytochemical and morphological attributes in relation to application of different levels of salicylic acid. Borage planted in pots and salicylic acid was sprayed on the shoots at concentrations of 0, 0.5, 1.0 and 1.5 mM with 6 replications in a completely randomized block design. Morphological attributes such as shoot height, shoot dry matter, flower dry matter, flower weight and shoot wet weight were me...

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

    OpenAIRE

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

    2012-01-01

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

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

    NARCIS (Netherlands)

    Vlek, Charles; Mesken, Jolieke; Steg, Linda

    1999-01-01

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

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

    OpenAIRE

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

    2011-01-01

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

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

    Science.gov (United States)

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

    2013-08-01

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

  12. 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...

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

    Science.gov (United States)

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

    2013-08-01

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

  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. 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…

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

    Directory of Open Access Journals (Sweden)

    Oguzhan CALISKAN

    2012-11-01

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

  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. 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

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

    Science.gov (United States)

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

    2012-08-01

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

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

    OpenAIRE

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

    2013-01-01

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

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

    OpenAIRE

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

    2009-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Kumar N Alagramam

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

  4. Sensory mononeuropathies.

    Science.gov (United States)

    Massey, E W

    1998-01-01

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

  5. 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

  6. Sensory analysis of lipstick.

    Science.gov (United States)

    Yap, K C S; Aminah, A

    2011-06-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    International Nuclear Information System (INIS)

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

  9. 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...

  10. 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.

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

    Science.gov (United States)

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

    2009-01-01

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

  12. 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.

  13. Food Intake Is Influenced by Sensory Sensitivity

    OpenAIRE

    Naish, Katherine R.; Gillian Harris

    2012-01-01

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

  14. 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

  15. 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...

  16. Affectivity

    OpenAIRE

    Stenner, Paul; Greco, Monica

    2013-01-01

    The concept of affectivity has assumed central importance in much recent scholarship, and many in the social sciences and humanities now talk of an ‘affective turn’. The concept of affectivity at play in this ‘turn’ remains, however, somewhat vague and slippery. Starting with Silvan Tomkins’ influential theory of affect, this paper will explore the relevance of the general assumptions (or ‘utmost abstractions’) that inform thinking about affectivity. The technological and instrumentalist char...

  17. 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...

  18. 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.

  19. 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

  20. 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.

  1. Cheese sensory evaluation

    OpenAIRE

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

    2014-01-01

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

  2. 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.

  3. 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.

  4. Crossmodal plasticity in sensory loss.

    Science.gov (United States)

    Frasnelli, Johannes; Collignon, Olivier; Voss, Patrice; Lepore, Franco

    2011-01-01

    In this review, we describe crossmodal plasticity following sensory loss in three parts, with each section focusing on one sensory system. We summarize a wide range of studies showing that sensory loss may lead, depending of the affected sensory system, to functional changes in other, primarily not affected senses, which range from heightened to lowered abilities. In the first part, the effects of blindness on mainly audition and touch are described. The latest findings on brain reorganization in blindness are reported, with a particular emphasis on imaging studies illustrating how nonvisual inputs recruit the visually deafferented occipital cortex. The second part covers crossmodal processing in deafness, with a special focus on the effects of deafness on visual processing. In the last portion of this review, we present the effects that the loss of a chemical sense have on the sensitivity of the other chemical senses, that is, smell, taste, and trigeminal chemosensation. We outline how the convergence of the chemical senses to the same central processing areas may lead to the observed reduction in sensitivity of the primarily not affected senses. Altogether, the studies reviewed herein illustrate the fascinating plasticity of the brain when coping with sensory deprivation. PMID:21741555

  5. Sensory and Foaming Properties of Sparkling Cider

    OpenAIRE

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

    2012-01-01

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

  6. Sensory characteristics of different cod products

    DEFF Research Database (Denmark)

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

    2010-01-01

    Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten cod samples of different origin (wild and farmed cod), storage time (short and extended) and storage method (stored fresh, frozen or packed in modified...... the products, and principal component analysis provided an overview of the differences and similarities between the products with regard to sensory characteristics. Farmed cod had different sensory characteristics compared with wild cod, such as more meat flavor, and rubbery and meaty texture. Different...... 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...

  7. 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.

  8. 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.

  9. 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. PMID:25172739

  10. 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.

  11. 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.

  12. 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)

  13. Sensory analysis in grapes benitaka

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2016-05-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-01-15

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

  16. Accessibility and sensory experiences

    DEFF Research Database (Denmark)

    Ryhl, Camilla

    2010-01-01

    This article introduces a new design concept; sensory accessibility. While acknowledging the importance of sensory experiences in architectural quality, as well as the importance of accommodating user needs the concept combines three equally important factors; architecture, the senses...... and accessibility. Sensory accessibility accommodates aspects of a sensory disability and describes architectural design requirements needed to ensure access to architectural experiences. In the context of architecture accessibility has become a design concept of its own. It is generally described as ensuring...

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

    OpenAIRE

    Novick, Itai; Vaadia, Eilon

    2011-01-01

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

  18. 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

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

    International Nuclear Information System (INIS)

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

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

    OpenAIRE

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

    2011-01-01

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

  1. 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,

  2. 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

  3. Relationship between sensory and chemical attributes of Vidalia onions

    Science.gov (United States)

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

  4. Effect of ingredients on sensory profile of idli

    OpenAIRE

    Durgadevi, Manoharan; Shetty, Prathapkumar H.

    2012-01-01

    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 comm...

  5. AN INTELLIGENT SENSORY EVALUATION METHOD FOR INDUSTRIAL PRODUCTS CHARACTERIZATION

    OpenAIRE

    YANG XU; XIANYI ZENG; LUDOVIC KOEHL

    2007-01-01

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

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

    OpenAIRE

    Blazhenkova, Olesya; Kumar, Melisa Maya

    2015-01-01

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

  7. 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

    with sensory profiling. For data analysis mixed three-way analysis of variance and principal component analysis was applied to study and visualise sensory differences. The relative importance of liking of sensory properties; appearance, odour, taste and texture was analysed using slopes, when consumers rated...... 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...... 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...

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

    Science.gov (United States)

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

    2015-03-01

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

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

    OpenAIRE

    Maria Luisa Amodio; Antonio Derossi; Giancarlo Colelli

    2013-01-01

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

  10. UNCOMMON SENSORY METHODOLOGIES

    OpenAIRE

    Vladimír Vietoris; Hana Balková; Peter Czako; Tatiana Bojňanská

    2015-01-01

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

  11. Report sensory analyses veal

    OpenAIRE

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

    2005-01-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  13. 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. PMID:25190832

  14. 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.

  15. 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…

  16. NEUROPHYSIOLOGICAL EVALUATION OF SENSORY SYSTEMS'

    Science.gov (United States)

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

  17. 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. PMID:27561491

  18. 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.

  19. 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.

  20. 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.

  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. Uranium Measurements and Attributes

    International Nuclear Information System (INIS)

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

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

    Directory of Open Access Journals (Sweden)

    Helena Maria André Bolini CARDELLO

    2000-04-01

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

  4. 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

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

    Directory of Open Access Journals (Sweden)

    Claudia Fieira

    2015-05-01

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

  6. Intramuscular fat and sensory properties of pork loin

    OpenAIRE

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

    2010-01-01

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

  7. 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.

  8. Examining Sensory Quadrants in Autism

    Science.gov (United States)

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

    2007-01-01

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

  9. Intramuscular fat and sensory properties of pork loin

    Directory of Open Access Journals (Sweden)

    Keith Belk

    2010-01-01

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

  10. 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.

  11. 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.

  12. Sensory neurobiology: demystifying the sick sense.

    Science.gov (United States)

    Bozza, Thomas

    2015-02-16

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

  13. 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.

  14. Correlating Wine Quality Indicators to Chemical and Sensory Measurements

    Directory of Open Access Journals (Sweden)

    Helene Hopfer

    2015-05-01

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

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

    Science.gov (United States)

    McCrickerd, K; Forde, C G

    2016-01-01

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

  16. 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.

  17. 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.

  18. 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.

  19. Valuation, categories and attributes.

    Directory of Open Access Journals (Sweden)

    Inna Galperin

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

  20. Sensory quality of frozen shrimp Litopenaeus vannamei

    Directory of Open Access Journals (Sweden)

    Inês Maria Barbosa Nunes Queiroga

    2014-09-01

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

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

    OpenAIRE

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

    2012-01-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  3. 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

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

    Directory of Open Access Journals (Sweden)

    Michelle Jimenez da Costa

    2007-12-01

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

  5. The attribute measurement technique

    International Nuclear Information System (INIS)

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

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

    OpenAIRE

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

    2013-01-01

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

  7. 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

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

    Science.gov (United States)

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

    2016-04-11

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

  9. Does Climate Attribution Matter?

    Science.gov (United States)

    Averyt, K.; Wall, T.

    2011-12-01

    Evaluating the influence of anthropogenic greenhouse gas emissions on observed climatic phenomena (attribution) has been a publicly contested and controversial topic as it relates to the outputs of the Intergovernmental Panel on Climate Change, as well as other international and national climate assessments. Scientists engage in substantial efforts to evaluate and determine the human influence on changes in observed climate patterns, including frequency and intensity of extreme events such as floods, droughts, and storms. As demonstrated by the amount of content dedicated to attribution in these assessments, the scientific community may be inherently assuming that attribution of climatic change to anthropogenic activities is valuable and usable information for decision making. Here, we present an initial evaluation from interviews of the relative importance of attribution to decision making around climate adaptation and mitigation efforts at multiple scales (local, state, regional, national, international).

  10. 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

    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). PMID:27483326

  11. The Evolution of Sensory Placodes

    OpenAIRE

    Francoise Mazet

    2006-01-01

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

  12. Attribute coordination in organizations

    OpenAIRE

    Yingyi Qian; Gerard Roland; Chenggang Xu

    2001-01-01

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

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

    NARCIS (Netherlands)

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

    2003-01-01

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

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

    NARCIS (Netherlands)

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

    2003-01-01

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

  15. A new sensory vocabulary for crisp and crunchy dry model foods

    NARCIS (Netherlands)

    Dijksterhuis, G.B.; Luyten, J.M.J.G.; Wijk, de R.A.; Mojet, J.

    2007-01-01

    The creation of a sensory descriptive panel for dry crusted, `crispy¿ and `crunchy¿ food products is presented. A sensory vocabulary comprising appearance, odour, taste, texture and sound is developed and the panel is trained to use these attributes. Model deep-fried battered snack and baked bread f

  16. Understanding Sensory Integration. ERIC Digest.

    Science.gov (United States)

    DiMatties, Marie E.; Sammons, Jennifer H.

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

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. Descriptive sensory evaluations

    DEFF Research Database (Denmark)

    Dehlholm, Christian

    aim of this thesis is to compare and evaluate selected rapid evaluation techniques for sensory profiling. Method variations have been suggested for evaluations in product development and quality control, and method insight is provided. The thesis includes three original studies, designed......A recent trend in descriptive sensory evaluation methodology has been the application of rapid evaluation techniques. The ease in use makes the techniques extremely easy to implement by industry and university environments. Thus, one might not consider validity in the choice of method. The overall...... as a consequence of the current practices and needs faced in the industry. Study I compared applicability and validity of rapid methods across several panels of trained assessors. Two rapid approaches were introduced for the evaluation of foods. The first method, ‘Free Multiple Sorting’, allows subjects to perform...

  4. Canine Sensory Perception

    OpenAIRE

    Homolková, Eliška

    2014-01-01

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

  5. Sensory characteristics of meat cooked for prolonged times at low temperature

    DEFF Research Database (Denmark)

    Christensen, Line Bach; Gunvig, Annemarie; Tørngren, Mari Ann;

    2012-01-01

    The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for Tc + 6 h, Tc + 17 h, and Tc + 30 h...... (only Semitendinosus from pork and beef). Tc was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all...... species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species...

  6. 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.

  7. Population attribute compression

    Science.gov (United States)

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

    1995-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Francine Lorena Cuquel

    2012-03-01

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

  9. Attribution of Library Costs

    Science.gov (United States)

    Drake, Miriam A.

    1977-01-01

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

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

    DEFF Research Database (Denmark)

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

    2008-01-01

    in descriptive sensory analysis there exist individual differences between assessors giving intensity scores on a continuous scale for a number of sensory attributes. The present paper is a study of the importance of scaling effects. In particular, different ways of reducing such effects will be ......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 assessor model and Ten Berge approach work generally in more situations....

  11. 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.

  12. 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.

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

    Science.gov (United States)

    Nakaya, Namiko

    2016-04-01

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

  14. 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.

  15. Parasympathetic functions in children with sensory processing disorder

    Directory of Open Access Journals (Sweden)

    Roseann C Schaaf

    2010-03-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Directory of Open Access Journals (Sweden)

    ZHUANG Hong

    2014-12-01

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

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

    Science.gov (United States)

    Clausen, Morten R; Pedersen, Bjarne H; Bertram, Hanne C; Kidmose, Ulla

    2011-11-23

    Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and (1)H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided into two groups on the basis of both the sensory data and the NMR spectroscopic data. These groups were closely related to the genetic background of the clones. Kelleris clones were distinctly different from Stevnsberry and Fanal clones. Hence, (1)H NMR spectroscopic data seem to correlate with sensory 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 metabolites (ethyl acetate, asparagine, ethanol) could be correlated with sensory attributes; however, a direct causal connection could not be established. PMID:21981716

  19. 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.

  20. Attention and Optimal Sensory Codes

    OpenAIRE

    Jaramillo, Santiago; Pearlmutter, Barak A.

    2004-01-01

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

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

    Science.gov (United States)

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

    2013-10-01

    The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p pentyl acetate (green, cucumber). Since fruit attribute was higher in unconched samples and astringent higher in unroasted samples, it may be possible to use the levels of these important aroma compounds as indicators of the sensory attributes fruit and astringent. PMID:24425997

  2. 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. PMID:24504195

  3. 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.

  4. Multi-sensory Sculpting (MSS)

    DEFF Research Database (Denmark)

    von Wallpach, Sylvia; Kreuzer, Maria

    2013-01-01

    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......-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...

  5. 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.

  6. 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。

  7. 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.

  8. Designing sensory-substitution devices: Principles, pitfalls and potential1

    Science.gov (United States)

    Kristjánsson, Árni; Moldoveanu, Alin; Jóhannesson, Ómar I.; Balan, Oana; Spagnol, Simone; Valgeirsdóttir, Vigdís Vala; Unnthorsson, Rúnar

    2016-01-01

    An exciting possibility for compensating for loss of sensory function is to augment deficient senses by conveying missing information through an intact sense. Here we present an overview of techniques that have been developed for sensory substitution (SS) for the blind, through both touch and audition, with special emphasis on the importance of training for the use of such devices, while highlighting potential pitfalls in their design. One example of a pitfall is how conveying extra information about the environment risks sensory overload. Related to this, the limits of attentional capacity make it important to focus on key information and avoid redundancies. Also, differences in processing characteristics and bandwidth between sensory systems severely constrain the information that can be conveyed. Furthermore, perception is a continuous process and does not involve a snapshot of the environment. Design of sensory substitution devices therefore requires assessment of the nature of spatiotemporal continuity for the different senses. Basic psychophysical and neuroscientific research into representations of the environment and the most effective ways of conveying information should lead to better design of sensory substitution systems. Sensory substitution devices should emphasize usability, and should not interfere with other inter- or intramodal perceptual function. Devices should be task-focused since in many cases it may be impractical to convey too many aspects of the environment. Evidence for multisensory integration in the representation of the environment suggests that researchers should not limit themselves to a single modality in their design. Finally, we recommend active training on devices, especially since it allows for externalization, where proximal sensory stimulation is attributed to a distinct exterior object. PMID:27567755

  9. Designing sensory-substitution devices: Principles, pitfalls and potential1.

    Science.gov (United States)

    Kristjánsson, Árni; Moldoveanu, Alin; Jóhannesson, Ómar I; Balan, Oana; Spagnol, Simone; Valgeirsdóttir, Vigdís Vala; Unnthorsson, Rúnar

    2016-09-21

    An exciting possibility for compensating for loss of sensory function is to augment deficient senses by conveying missing information through an intact sense. Here we present an overview of techniques that have been developed for sensory substitution (SS) for the blind, through both touch and audition, with special emphasis on the importance of training for the use of such devices, while highlighting potential pitfalls in their design. One example of a pitfall is how conveying extra information about the environment risks sensory overload. Related to this, the limits of attentional capacity make it important to focus on key information and avoid redundancies. Also, differences in processing characteristics and bandwidth between sensory systems severely constrain the information that can be conveyed. Furthermore, perception is a continuous process and does not involve a snapshot of the environment. Design of sensory substitution devices therefore requires assessment of the nature of spatiotemporal continuity for the different senses. Basic psychophysical and neuroscientific research into representations of the environment and the most effective ways of conveying information should lead to better design of sensory substitution systems. Sensory substitution devices should emphasize usability, and should not interfere with other inter- or intramodal perceptual function. Devices should be task-focused since in many cases it may be impractical to convey too many aspects of the environment. Evidence for multisensory integration in the representation of the environment suggests that researchers should not limit themselves to a single modality in their design. Finally, we recommend active training on devices, especially since it allows for externalization, where proximal sensory stimulation is attributed to a distinct exterior object. PMID:27567755

  10. Space-restricted attribute grammars

    DEFF Research Database (Denmark)

    Schmidt, Erik Meineche

    1980-01-01

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

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

    Science.gov (United States)

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

    2003-01-01

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

  12. 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.

  13. 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

  14. 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.

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    Maria Fernanda Calil Angelini

    2013-08-01

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

  17. 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.

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

    Science.gov (United States)

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

    2016-08-01

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

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

    DEFF Research Database (Denmark)

    Vingerhoeds, Monique H.; Nijenhuis-de Vries, Mariska A.; Ruepert, Nienke;

    2016-01-01

    permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters.Samples selected varied in mineral composition, i.e. tap water...... to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel.Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major......Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from...

  20. 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.

  1. Quality Attribute Techniques Framework

    Science.gov (United States)

    Chiam, Yin Kia; Zhu, Liming; Staples, Mark

    The quality of software is achieved during its development. Development teams use various techniques to investigate, evaluate and control potential quality problems in their systems. These “Quality Attribute Techniques” target specific product qualities such as safety or security. This paper proposes a framework to capture important characteristics of these techniques. The framework is intended to support process tailoring, by facilitating the selection of techniques for inclusion into process models that target specific product qualities. We use risk management as a theory to accommodate techniques for many product qualities and lifecycle phases. Safety techniques have motivated the framework, and safety and performance techniques have been used to evaluate the framework. The evaluation demonstrates the ability of quality risk management to cover the development lifecycle and to accommodate two different product qualities. We identify advantages and limitations of the framework, and discuss future research on the framework.

  2. 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....

  3. 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.

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

    OpenAIRE

    Adilov, Bakhtiyor

    2010-01-01

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

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

    OpenAIRE

    Hand, Emily M.; Chellappa, Rama

    2016-01-01

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

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

    Science.gov (United States)

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

    2015-12-01

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

  7. 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.

  8. Strictness Analysis for Attribute Grammars

    DEFF Research Database (Denmark)

    Rosendahl, Mads

    1992-01-01

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

  9. 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.

  10. 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.

  11. Sensory evaluation of commercial coffee brands in Colombia

    OpenAIRE

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

    2016-01-01

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

  12. 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.

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

    Science.gov (United States)

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

    2014-11-01

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

  14. 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.

  15. Sensory Dissonance Using Memory Model

    DEFF Research Database (Denmark)

    Jensen, Karl Kristoffer

    2015-01-01

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

  16. Sensory Underdetermination and Perceptual Constancy

    OpenAIRE

    Crockett, Damon

    2015-01-01

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

  17. Delineation of the texture of Salers cheese by sensory analysis and physical methods

    OpenAIRE

    Lebecque, Annick; Laguet, Arlette; Devaux, Marie; Dufour, Éric

    2001-01-01

    International audience; The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological measurements and fluorescence spectroscopy. The 8 sensory attributes generated by the panel included the evaluation of mechanical, geometric and surface properties, and allowed the characterisation of the texture of the investigated cheeses. The stress values at 20% compression ranged...

  18. 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)

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2007-01-01

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

  1. 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.

  2. 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...

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

    CERN Document Server

    Silva, Arlei; Zaki, Mohammed J

    2012-01-01

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

  4. 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.

  5. 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"…

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2012-08-01

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

  8. 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.

  9. 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.

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

    OpenAIRE

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

    2016-01-01

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

  11. 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.

  12. 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.

  13. 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

  14. 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.

  15. Sensory imagination and narrative perspective

    DEFF Research Database (Denmark)

    Grünbaum, Thor

    2013-01-01

    in the narrated world. Explaining perceptual focalization as a material counterpart of the perspective in sensory imagination enables us to see the crucial role played by the narrative representation of perspective in the reader’s understanding of and immersion in the narrative as well the reader’s emotional......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 perceptual...

  16. 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.

  17. 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.

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

    Science.gov (United States)

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

  19. 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.

  20. Investigating attributes affecting the performance of WBI users

    OpenAIRE

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

    2013-01-01

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

  1. 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.

  2. Sensory and motor neuropathy in a Border Collie.

    Science.gov (United States)

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

    2005-10-15

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

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

    Science.gov (United States)

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

    2016-09-01

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

  4. 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

  5. Sensory evaluation of gamma irradiated coconut cream powder

    International Nuclear Information System (INIS)

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

  6. Evolving concepts of sensory adaptation

    OpenAIRE

    Webster, Michael A.

    2012-01-01

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

  7. Making Sense of Sensory Systems

    Science.gov (United States)

    Hendrix, Marie

    2010-01-01

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

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

    Science.gov (United States)

    Ghosh, Debasree; Chattopadhyay, Parimal

    2012-06-01

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

  9. 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.

  10. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

    Science.gov (United States)

    Watkins, P J; Kearney, G; Rose, G; Allen, D; Ball, A J; Pethick, D W; Warner, R D

    2014-02-01

    Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product (Pflavour. Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered. PMID:22950976

  11. Asymmetric sensory reweighting in human upright stance.

    Directory of Open Access Journals (Sweden)

    David Logan

    Full Text Available To investigate sensory reweighting as a fundamental property of sensor fusion during standing, we probed postural control with simultaneous rotations of the visual scene and surface of support. Nineteen subjects were presented with pseudo-random pitch rotations of visual scene and platform at the ankle to test for amplitude dependencies in the following conditions: low amplitude vision: high amplitude platform, low amplitude vision: low amplitude platform, and high amplitude vision: low amplitude platform. Gain and phase of frequency response functions (FRFs to each stimulus were computed for two body sway angles and a single weighted EMG signal recorded from seven muscles. When platform stimulus amplitude was increased while visual stimulus amplitude remained constant, gain to vision increased, providing strong evidence for inter-modal reweighting between vision and somatosensation during standing. Intra-modal reweighting of vision was also observed as gains to vision decreased as visual stimulus amplitude increased. Such intra-modal and inter-modal amplitude dependent changes in gain were also observed in muscular activity. Gains of leg segment angle and muscular activity relative to the platform, on the other hand, showed only intra-modal reweighting. That is, changing platform motion amplitude altered the responses to both visual and support surface motion whereas changing visual scene motion amplitude did not significantly affect responses to support surface motion, indicating that the sensory integration scheme between somatosensation (at the support surface and vision is asymmetric.

  12. Mirror adaptation in sensory-motor simultaneity.

    Directory of Open Access Journals (Sweden)

    Masataka Watanabe

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

  13. Attribute-Based Data Sharing

    Directory of Open Access Journals (Sweden)

    Ms. Rahila Fatima

    2014-12-01

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

  14. 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.

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

    Science.gov (United States)

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

    2016-04-01

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

  16. 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.

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

    OpenAIRE

    Ghosh, Debasree; Chattopadhyay, Parimal

    2011-01-01

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

  18. 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...

  19. 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...

  20. The Chemical Background for Sensory Quality

    DEFF Research Database (Denmark)

    Zhang, Shujuan

    and sensory methods in understanding the pre-fermentation treatment on sensory quality of wine (Study 3). In Study 4, the RATA method was used to provide the intensity of significant sensory descriptors that discriminate the significant differences between chocolate samples. Part three step by step moves...

  1. Response to Vestibular Sensory Events in Autism

    Science.gov (United States)

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

    2007-01-01

    The purpose of this study was to examine the response to vestibular sensory events in persons with autism. The data for this study was collected as part of a cross-sectional study that examined sensory processing (using the Sensory Profile) in 103 persons with autism, 3-43 years of age, compared to age- and gender-matched community controls. The…

  2. Abstract Interpretation Using Attribute Grammar

    DEFF Research Database (Denmark)

    Rosendahl, Mads

    1990-01-01

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

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

    Science.gov (United States)

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

    2016-10-15

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

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

    Science.gov (United States)

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

    2016-09-01

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

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

    OpenAIRE

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

    2011-01-01

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

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

    DEFF Research Database (Denmark)

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

    2013-01-01

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

  7. 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. PMID:16433962

  8. 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

  9. 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

  10. 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

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

    Science.gov (United States)

    Hussein, Hazreena

    2013-01-01

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

  12. 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.

  13. Multi-Sensory Informatics Education

    Directory of Open Access Journals (Sweden)

    Zoltan KATAI

    2014-10-01

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

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

    Science.gov (United States)

    Gohil, Krutika; Hahne, Anja; Beste, Christian

    2016-01-01

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

  15. 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.

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

    Science.gov (United States)

    Halfwerk, Wouter; Slabbekoorn, Hans

    2015-04-01

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

  17. Sensory augmentation for the blind

    Directory of Open Access Journals (Sweden)

    Silke Manuela Kärcher

    2012-03-01

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

  18. Sensory effects in man of lesions of the posterior columns and of some other afferent pathways.

    Science.gov (United States)

    Nathan, P W; Smith, M C; Cook, A W

    1986-10-01

    Clinical observations are presented on the sensory effects of lesions of different afferent pathways of the spinal cord, correlated whenever possible with histological evidence of the location and extent of the lesions. They are based on personal cases and on significant cases in the literature, including posterior column section, other causes of damage to the posterior columns, and cases of commissural myelotomy. It is concluded that the traditional view of the effects of lesions of the posterior columns is correct, but that evidence from cases proved by postmortem examination is still needed. When the information normally supplied by the posterior columns is cut off, primary sensibility for light touch and pressure is not lost, but any kind of discrimination is disturbed. There is also a disturbance in knowledge of movement and position, ataxia, and clumsiness in the use of the hands. These defects greatly affect the palpatory examination of objects and, although they may appear slight on routine neurological examination, they can cause severe disturbances in the activities of daily living. For tactile modalities, a lesion of the spinothalamic complex causes minimal or no defects and a lesion of the posterior columns causes only slight defects, whereas a lesion of both pathways gives rise to total loss of tactile and pressure sensibility in the part of the body served by both pathways. This conclusion is based on 2 cases with combined commissural myelotomy and anterolateral cordotomy. The following disturbances of mechanoreception attributed to lesions of the posterior columns are discussed: lability of threshold, persistence of sensation, tactile and postural hallucinations and temporal and spatial disturbances. In man, lesions of the posterior columns cause an increase in pain, tickle, warmth and cold. Cases are presented with and without lesions of the posterolateral columns in conjunction with lesions of one or both anterolateral columns. As these lesions did

  19. Spatial correlations in attribute communities.

    Directory of Open Access Journals (Sweden)

    Federica Cerina

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

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

    International Nuclear Information System (INIS)

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

  1. 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.

  2. 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.

  3. 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.

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

    OpenAIRE

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

    2014-01-01

    Omega-3 fatty acid imparted good evidence of health benefits. Flaxseed oil, being the richest vegetarian source of alpha linolenic acid (omega-3 fatty acid), was incorporated in cookies by replacing shortening at level of 5 %, 10 %, 20 %, 30 %, 40 % and 50 %. Effect of shortening replacement with flaxseed oil on physical, textural and sensory attributes were investigated. Spread ratio and breaking strength of cookies increased as flaxseed oil level increased. Sensory score was not significant...

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

    OpenAIRE

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

    2014-01-01

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

  6. Sensory Perception: An Overlooked Target of Occupational Exposure to Metals

    OpenAIRE

    Fabriziomaria Gobba

    2003-01-01

    The effect of exposure to industrial metals on sensory perception of workers has received only modest interest from the medical community to date. Nevertheless, some experimental and epidemiological data exist showing that industrial metals can affect vision, hearing and olfactory function, and a similar effect is also suggested for touch and taste. In this review the main industrial metals involved are discussed. An important limit in available knowledge is that, to date, the number of chemi...

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

    OpenAIRE

    Rice, David Andrew

    2013-01-01

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

  8. 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.

  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. 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...

  11. 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...

  12. Attribute-space connected filters

    NARCIS (Netherlands)

    Wilkinson, Michael H.F.; Ronse, C; Najman, L; Decenciere, E

    2005-01-01

    In this paper connected operators from mathematical morphology are extended to a wider class of operators, which are based on connectivities in higher dimension spaces, similar to scale spaces which will be called attribute spaces. Though some properties of connected filters are lost, granulometries

  13. 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.

  14. Effect of technique variation on sensory nerve conduction characteristics.

    Science.gov (United States)

    Stone, L A

    1984-04-01

    The impact of technique variation on the wave-form characteristics of the evoked sensory potential was determined from the median and ulnar nerves of healthy subjects. The conduction characteristics of latency, amplitude, and duration were determined for orthodromic and antidromic techniques of stimulation as measured under each of three recording modes: 1) single evoked response, 2) superimposition, and 3) electronic averaging. Variation in the technique of stimulation significantly affected each of the three wave-form characteristics. Peak latency and duration of the evoked sensory potential were longer in antidromic stimulation. The amplitude of the sensory potential varied significantly with both recording and stimulating techniques. The amplitude of the sensory response was larger in antidromic stimulation than in orthodromic stimulation and also was found to be smaller with electronic averaging than with the other recording modes in both antidromic and orthodromic conduction techniques. This degree of variation requires that standardized techniques of methodology be established with the development of normal values for the particular laboratory.

  15. 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.

  16. 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.

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

    Directory of Open Access Journals (Sweden)

    Lucia Montenegro

    2015-03-01

    Full Text Available Sensory properties are fundamental in determining the success of a cosmetic product. In this work, we assessed the influence of different oils and emulsifiers on the physicochemical and sensory properties of anti-ageing cosmetic O/W emulsions containing vitamin E acetate as active ingredient. No clear correlation between physicochemical properties and sensory characteristics was evidenced. Sensorial evaluation of these formulations pointed out that the emulsifier systems affected the perceived oiliness and absorbency during application of the product, thus influencing its acceptance. These results suggest the need for more detailed studies on the physicochemical factors involved in determining the consumers’ acceptance.

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

    International Nuclear Information System (INIS)

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

  19. Sensory Motor Coordination in Robonaut

    Science.gov (United States)

    Peters, Richard Alan, II

    2003-01-01

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

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

    OpenAIRE

    Isidore Ekpe; Norsiah Mat; Razli Che Razak

    2011-01-01

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

  1. 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

  2. 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.

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

    International Nuclear Information System (INIS)

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

  4. 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.

  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.

    Directory of Open Access Journals (Sweden)

    Kirsti Greiff

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

  6. 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

  7. 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.

  8. 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.

  9. 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.

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

    Science.gov (United States)

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

    2016-11-01

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

  11. Perfil sensorial de pão de forma integral Sensorial profile of wholewheat bread

    Directory of Open Access Journals (Sweden)

    Juliana Rosa Battochio

    2006-06-01

    Full Text Available O pão integral oferece uma quantidade substancial de sais minerais e fibras, desejáveis por razões econômicas e nutricionais, com crescente aumento no consumo. A Análise Descritiva Quantitativa (ADQ proporciona completa descrição de propriedades sensoriais de produtos, e o Teste de Aceitação possibilita avaliar o quanto consumidores gostam ou não desses produtos, tanto em termos específicos quanto globais. No presente estudo, foram analisadas três amostras comerciais de pão integral, denominadas "A", "B" e "C". Para a ADQ, foram selecionados 11 provadores os quais definiram 18 atributos sensoriais e os materiais de referência para o treinamento. Os resultados da ADQ foram analisados por análise de variância, testes de médias de Tukey e análise de componentes principais. A amostra "C" obteve média maior em atributos sensoriais indesejáveis, como aroma queimado da casca, fato que contribuiu para menor preferência obtida por este produto. As amostras "A" e "B" não diferiram significativamente a pd"0,05 na maioria dos atributos analisados. Na ACP, a soma de componentes principais 1 e 2 foi de 81,57%, ou seja, a variabilidade entre as amostras é quase totalmente explicada por estes dois componentes. As amostras não diferiram entre si (pThe wholewheat bread offers a substantial amount of mineral salts and fibres, because of economical and nutritional reasons, with a constant increase of consumption. The Quantity Descriptive Analysis (QDA and Test of Acceptance give a complete description of the sensorial properties and acceptance of the products, both specific and global terms. As shown, three wholewheat breads samples were analysed: "A", "B" and "C". For the QDA, eleven tasters were selected which defined eighteen sensorial attributes and the reference material for the training. The QDA results were analysed by Variability Analysis, Radar Chart and Principal Componentes Analysis (PCA. The "C" sample had a higher average in

  12. 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.

  13. Mathematicians, Attributional Complexity, and Gender

    Science.gov (United States)

    Stalder, Daniel R.

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

  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. 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...

  17. Narrative attributions of entrepreneurial failure

    OpenAIRE

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

    2013-01-01

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

  18. Attempting Measurement of Psychological Attributes

    OpenAIRE

    Salzberger, Thomas

    2013-01-01

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

  19. 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.

  20. 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.

  1. 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

  2. Newfound verses attributed to Sanai

    Directory of Open Access Journals (Sweden)

    علی حوری علی حوری

    2011-08-01

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

  3. 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.

  4. Bilateral Sensory Abnormalities in Patients with Unilateral Neuropathic Pain; A Quantitative Sensory Testing (QST) Study

    NARCIS (Netherlands)

    Konopka, Karl-Heinz; Harbers, Marten; Houghton, Andrea; Kortekaas, Rudie; van Vliet, Andre; Timmerman, Wia; den Boer, Johan A.; Struys, Michel M. R. F.; van Wijhe, Marten

    2012-01-01

    In patients who experience unilateral chronic pain, abnormal sensory perception at the non-painful side has been reported. Contralateral sensory changes in these patients have been given little attention, possibly because they are regarded as clinically irrelevant. Still, bilateral sensory changes i

  5. 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…

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

    Science.gov (United States)

    Bastürk, Savas

    2016-01-01

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

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

    Science.gov (United States)

    Gibson, Edward Leigh

    2006-08-30

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

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

    Science.gov (United States)

    Guerra, Patrick A; Reppert, Steven M

    2015-10-01

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

  9. 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.

  10. Quality and sensory acceptability of a chilled functional apple ready-dessert.

    Science.gov (United States)

    Keenan, D F; Brunton, N P; Gormley, T R; Butler, F

    2012-04-01

    An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (G″) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples. PMID:22407955

  11. Postdetonation nuclear debris for attribution

    OpenAIRE

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

    2010-01-01

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

  12. Synergistic Sensory Platform: Robotic Nurse

    Directory of Open Access Journals (Sweden)

    Dale Wick

    2013-05-01

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

  13. Multisensory integration, sensory substitution and visual rehabilitation

    DEFF Research Database (Denmark)

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

    2014-01-01

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

  14. Sensory neuropathy in two Border collie puppies.

    Science.gov (United States)

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

    2005-06-01

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

  15. Poisoning by organophosphorus insecticides and sensory neuropathy

    OpenAIRE

    Moretto, A; M. Lotti

    1998-01-01

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

  16. 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…

  17. ASIC3 channels in multimodal sensory perception.

    Science.gov (United States)

    Li, Wei-Guang; Xu, Tian-Le

    2011-01-19

    Acid-sensing ion channels (ASICs), which are members of the sodium-selective cation channels belonging to the epithelial sodium channel/degenerin (ENaC/DEG) family, act as membrane-bound receptors for extracellular protons as well as nonproton ligands. At least five ASIC subunits have been identified in mammalian neurons, which form both homotrimeric and heterotrimeric channels. The highly proton sensitive ASIC3 channels are predominantly distributed in peripheral sensory neurons, correlating with their roles in multimodal sensory perception, including nociception, mechanosensation, and chemosensation. Different from other ASIC subunit composing ion channels, ASIC3 channels can mediate a sustained window current in response to mild extracellular acidosis (pH 7.3-6.7), which often occurs accompanied by many sensory stimuli. Furthermore, recent evidence indicates that the sustained component of ASIC3 currents can be enhanced by nonproton ligands including the endogenous metabolite agmatine. In this review, we first summarize the growing body of evidence for the involvement of ASIC3 channels in multimodal sensory perception and then discuss the potential mechanisms underlying ASIC3 activation and mediation of sensory perception, with a special emphasis on its role in nociception. We conclude that ASIC3 activation and modulation by diverse sensory stimuli represent a new avenue for understanding the role of ASIC3 channels in sensory perception. Furthermore, the emerging implications of ASIC3 channels in multiple sensory dysfunctions including nociception allow the development of new pharmacotherapy. PMID:22778854

  18. Factorial Validity of the Mathematics Attribution Scale.

    Science.gov (United States)

    Choroszy, Melisa; And Others

    1984-01-01

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

  19. Passes and paths of attribute grammars

    NARCIS (Netherlands)

    Engelfriet, Joost; Filè, Gilberto

    1981-01-01

    An attribute grammar is pure (left-to-right) multi-pass if a bounded number of left-to-right passes over the derivation tree suffice to compute all its attributes. There is no requirement, as for the usual multi-pass attribute grammars, that all occurrences of the same attribute are computed in the

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

    Science.gov (United States)

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

    2016-01-01

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

  1. Detecting network communities beyond assortativity-related attributes

    Science.gov (United States)

    Liu, Xin; Murata, Tsuyoshi; Wakita, Ken

    2014-07-01

    In network science, assortativity refers to the tendency of links to exist between nodes with similar attributes. In social networks, for example, links tend to exist between individuals of similar age, nationality, location, race, income, educational level, religious belief, and language. Thus, various attributes jointly affect the network topology. An interesting problem is to detect community structure beyond some specific assortativity-related attributes ρ, i.e., to take out the effect of ρ on network topology and reveal the hidden community structures which are due to other attributes. An approach to this problem is to redefine the null model of the modularity measure, so as to simulate the effect of ρ on network topology. However, a challenge is that we do not know to what extent the network topology is affected by ρ and by other attributes. In this paper, we propose a distance modularity, which allows us to freely choose any suitable function to simulate the effect of ρ. Such freedom can help us probe the effect of ρ and detect the hidden communities which are due to other attributes. We test the effectiveness of distance modularity on synthetic benchmarks and two real-world networks.

  2. 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....

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

    OpenAIRE

    Halfwerk, Wouter; Slabbekoorn, Hans

    2015-01-01

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

  4. Are perceived sensory dimensions a reliable tool for urban green space assessment and planning?

    DEFF Research Database (Denmark)

    Qiu, Ling; Nielsen, Anders Busse

    2015-01-01

    , nature, rich in species, space, prospect, refuge, social and culture. Using an onsite questionnaire distributed to green space visitors in Helsingborg, Sweden, this study is the first to examine the representation of the eight sensory dimensions in different types of urban green spaces as experienced...... by lay people and their relationships with green space attributes. The results showed that (1) prospect then serene and space were the most common, and culture and social the least; (2) the experience of the sensory dimensions varied across the six study sites and was related to their diversity...... of biotopes and overall size; and (3) respondent experience of the sensory dimensions was consistent across gender, age and frequency and type of recreational use. These results grant legitimacy to the method in assessment and mapping of recreational experience of urban green space....

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

    Science.gov (United States)

    Ludlow, Amanda K; Wilkins, Arnold J

    2016-09-01

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

  6. 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.

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

    Institute of Scientific and Technical Information of China (English)

    Marcus A.Rodriguez; 高隽; 钱铭怡; 肖征

    2012-01-01

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

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

    Science.gov (United States)

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

    2015-12-23

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

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

    Science.gov (United States)

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

    2015-12-23

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

  10. 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...

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

    Science.gov (United States)

    Zhi, Ruicong; Zhao, Lei; Shi, Jingye

    2016-07-01

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

  12. Relationships between perceptual attributes and rheology in over-the-counter vaginal products: a potential tool for microbicide development.

    Directory of Open Access Journals (Sweden)

    Ellen D Mahan

    Full Text Available Vaginal microbicides are believed to have substantial potential to empower women to protect themselves from HIV, although clinical trials to date have had mixed results at best. Issues with patient adherence in these trials suggest additional emphasis should be placed on optimizing acceptability. Acceptability is driven, in part, by the sensory properties of the microbicide, so better understanding of the relationships between sensory properties and the physical and rheological properties of microbicides should facilitate the simultaneous optimization of sensory properties in parallel with the biophysical properties required for drug deployment. Recently, we have applied standard methods to assess the potential acceptability of microbicide prototypes ex vivo and to quantify the sensory properties of microbicide surrogates. Here, we link quantitative perceptual data to the rheological properties of 6 over-the counter (OTC vaginal products used as ex vivo microbicide surrogates. Shear-thinning behavior (n and tan δ (10 rad/s showed no relationship with any perceptual attributes while shear storage modulus, G' (10 rad/s was correlated with some attributes, but did not appear to be a strong predictor of sensory properties. Conversely, the storage loss modulus, G" (10 rad/s and the consistency coefficient, K, were correlated with several sensory attributes: stickiness, rubberiness, and uniform thickness for G'' and stickiness, rubberiness, and peaking for K. Although these relationships merit confirmation in later studies, this pilot study suggests rheological principles can be used to understand the sensory properties evoked by microbicide surrogates assessed ex vivo. Additional work is needed to determine if these findings would apply for microbicides in vivo.

  13. 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.

  14. Genetics Home Reference: hereditary sensory neuropathy type IA

    Science.gov (United States)

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

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

    Science.gov (United States)

    Wilkinson, Laura L; Brunstrom, Jeffrey M

    2016-08-01

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

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

    Directory of Open Access Journals (Sweden)

    Georgia eDendrinos

    2011-10-01

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

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2010-08-01

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

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    have been claimed to have a smaller effect on hedonic scores than other attribute such as just-about-right or intensity scales. In this research, nine studies using consumers as participants examined effects on hedonic product scores when sensory attribute information was co-elicited using CATA...... (appearance, aroma, flavour, taste, aftertaste, mouthfeel). The present research suggests that co-elicitation of hedonic scores and product attribute information using CATA questions may bias the hedonic scores, but not that it certainly will do so. This needs to be recognised, leading to more widespread...... acceptance that co-elicitation has merit. Investigators should decide on whether or not to co-elicit product attribute information using CATA questions on a case-by-case basis, acknowledging that bias may occur. Further research is needed to understand when/when not bias is likely to occur....

  20. Source attribution of tropospheric ozone

    Science.gov (United States)

    Butler, T. M.

    2015-12-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    DEFF Research Database (Denmark)

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

    1999-01-01

    In the European FAIR-project: Control of Bioflavour and Safety in Northern and Mediterranean Fermented Meat Products (FAIR-CT97-3227) four different sausage types were manufactured in five replicates and characterised by sensory and analytical means. The objective of the present study was to char......In the European FAIR-project: Control of Bioflavour and Safety in Northern and Mediterranean Fermented Meat Products (FAIR-CT97-3227) four different sausage types were manufactured in five replicates and characterised by sensory and analytical means. The objective of the present study...... was to characterise the flavour pattern of the FAIR sausages with regards to sensory perceived compounds and volatile/sensory profiles. According to gas chromatography-olfactometry the greatest differences between the Northern and Mediterranean sausages were attributed to coffee/roasted, phenolic and vinegar odours...... in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The compounds were 2-furfurylthiol, guaiacol, acetic acid and 2-acetyl-1-pyrroline, respectively. Sausages added garlic contained two specific odours with salami/onion-like notes. The odours were attributed...

  3. 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.

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

    Science.gov (United States)

    Ann Bartoo, Shelly; Badrie, Neela

    2005-09-01

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

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

    Science.gov (United States)

    Khoutorsky, Arkady; Spira, Micha E.

    2005-01-01

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

  7. Understanding the sensory irregularities of esophageal disease.

    Science.gov (United States)

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

    2016-08-01

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

  8. Sensory Marketing:Designing Pleasurable Products

    Institute of Scientific and Technical Information of China (English)

    Lageat Thierry

    2004-01-01

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

  9. 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.

  10. The sensory quality of irradiated whole fresh chicken carcasses

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

    Pensé-Lhéritier, A-M

    2015-10-01

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

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

    Science.gov (United States)

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

    2016-05-01

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

  13. 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 ...

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2012-01-01

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

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

    OpenAIRE

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

    2014-01-01

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

  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 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.

  19. 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

  20. Power bases and attribution in three cultures.

    Science.gov (United States)

    Alanazi, Falah M; Rodrigues, Aroldo

    2003-06-01

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

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

    Science.gov (United States)

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

    2012-09-01

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

  3. Attribution theory in science achievement

    Science.gov (United States)

    Craig, Martin

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

  4. [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.

  5. Heterogeneous sensory processing in persistent postherniotomy pain

    DEFF Research Database (Denmark)

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

    2010-01-01

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

  6. 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.

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

    OpenAIRE

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

    2008-01-01

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

  8. Sensory marketing strategies. Case study: Oltenia

    OpenAIRE

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

    2014-01-01

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

  9. The Etiological Spectrum of Acute Sensory Myelitis

    OpenAIRE

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

    2015-01-01

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

  10. Characterization of cutaneous and articular sensory neurons

    OpenAIRE

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

    2016-01-01

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

  11. 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.

  12. Visualizing Multi-Way Sensory Data

    OpenAIRE

    2008-01-01

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

  13. Dopamine gates sensory representations in cortex

    OpenAIRE

    Eshel, Neir; Tian, Ju

    2014-01-01

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

  14. A Computational Theory for Sensory Adaptation

    OpenAIRE

    Lee, Alan Lap Fai

    2013-01-01

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

  15. Exploring Sensory Neuroscience Through Experience and Experiment

    OpenAIRE

    Wyttenbach, Robert A.

    2012-01-01

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

  16. 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…

  17. 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.

  18. 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.

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

    Science.gov (United States)

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

    2004-03-01

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

  20. 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.

  1. 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...

  2. 1997 & 1998 Smoking-Attributable Mortality Report

    OpenAIRE

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

    1999-01-01

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

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

    NARCIS (Netherlands)

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

    2011-01-01

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

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

    International Nuclear Information System (INIS)

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

  10. 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.

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

    Science.gov (United States)

    Thompson, Stacy D.; Rains, Kari W.

    2009-01-01

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

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

    International Nuclear Information System (INIS)

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

  13. 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.

  14. 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.

  15. Relative Forest for Visual Attribute Prediction.

    Science.gov (United States)

    Li, Shaoxin; Shan, Shiguang; Yan, Shuicheng; Chen, Xilin

    2016-09-01

    Accurate prediction of the visual attributes is significant in various recognition tasks. For many visual attributes, while it is very difficult to describe the exact degrees of their presences, by comparing the pairs of samples, the relative ordering of presences may be easily figured out. Based on this observation, instead of considering such attribute as binary attribute, the relative attribute method learns a ranking function for each attribute to provide more accurate and informative prediction results. In this paper, we also explore pairwise ranking for visual attribute prediction and propose to improve the relative attribute method in two aspects. First, we propose a relative tree method, which can achieve more accurate ranking in case of nonlinearly distributed visual data. Second, by resorting to randomization and ensemble learning, the relative tree method is extended to the relative forest method to further boost the accuracy and simultaneously reduce the computational cost. To validate the effectiveness of the proposed methods, we conduct extensive experiments on four databases: PubFig, OSR, FGNET, and WebFace. The results show that the proposed relative forest method not only outperforms the original relative attribute method, but also achieve the state-of-the-art accuracy for ordinal visual attribute prediction. PMID:27323363

  16. 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

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2010-01-01

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

  19. 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…

  20. Sensory perception: an overlooked target of occupational exposure to metals.

    Science.gov (United States)

    Gobba, Fabriziomaria

    2003-01-01

    The effect of exposure to industrial metals on sensory perception of workers has received only modest interest from the medical community to date. Nevertheless, some experimental and epidemiological data exist showing that industrial metals can affect vision, hearing and olfactory function, and a similar effect is also suggested for touch and taste. In this review the main industrial metals involved are discussed. An important limit in available knowledge is that, to date, the number of chemicals studied is relatively small. Another is that the large majority of the studies have evaluated the effect of a single chemical on a single sense. As an example, we know that mercury can impair hearing, smell, taste, touch and also vision, but we have scant idea if, in the same worker, a relation exists between impairments in different senses, or if impairments are independent. Moreover, workers are frequently exposed to different chemicals; a few available results suggest that a co-exposure may have no effect, or result in both an increase and a decrease of the effect, as observed for hearing loss, but this aspect certainly deserves much more study. As a conclusion, exposure to industrial metals can affect sensory perception, but knowledge of this effect is yet incomplete, and is largely inadequate especially for an estimation of "safe" thresholds of exposure. These data support the desirability of further good quality studies in this field. PMID:18365054