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Sample records for profile sensory panel

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

    NARCIS (Netherlands)

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

    2002-01-01

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

  2. Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel.

    Science.gov (United States)

    Ramírez-Rivera, Emmanuel de Jesús; Díaz-Rivera, Pablo; Guadalupe Ramón-Canul, Lorena; Juárez-Barrientos, José Manuel; Rodríguez-Miranda, Jesús; Herman-Lara, Erasmo; Prinyawiwatkul, Witoon; Herrera-Corredor, José Andrés

    2018-04-25

    The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fisher's test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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

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    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. UC Cooperative Extension sensory analysis panel enhances the quality of California olive oil

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    Paul Vossen

    2008-05-01

    Full Text Available California's olive oil industry has evolved from primarily a salvage operation of the table olive industry to a producer of world-class, premium, extra-virgin olive oil. In 1997, UC Cooperative Extension started the first California olive oil taste panel, which was officially recognized by the International Olive Council in 2001. Specific protocols were used to screen potential panelists and train them to identify defects and positive characteristics, identical to 43 other world taste panels. The UCCE panel helped the California Olive Oil Council develop a seal certification program using sensory analysis. Certification provides consumers with assurance that labeled oils are free of defects and warrant the "extra virgin" grade. Sensory evaluation using a unique UCCE profile sheet provides complete and detailed information about specific positive flavor characteristics of olive cultivars grown in California. The UCCE sensory panel has also contributed to a better understanding of the qualities of California olive oil and advancement of the industry by participating in research on pest management, cultural practices and processing.

  5. 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. © 2013 The Regents of California, Davis Campus Department of Plant Sciences.

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

    DEFF Research Database (Denmark)

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

    2012-01-01

    is a modal restriction of Napping to specific sensory modalities, directing sensation and still allowing a holistic approach to products. The new methods are compared to Flash Profiling, Napping and conventional descriptive sensory profiling. Evaluations are performed by several panels of expert assessors......Two new rapid descriptive sensory evaluation methods are introduced to the field of food sensory evaluation. The first method, free multiple sorting, allows subjects to perform ad libitum free sortings, until they feel that no more relevant dissimilarities among products remain. The second method...... are applied for the graphical validation and comparisons. This allows similar comparisons and is applicable to single-block evaluation designs such as Napping. The partial Napping allows repetitions on multiple sensory modalities, e.g. appearance, taste and mouthfeel, and shows the average...

  7. Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

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    Liu, Jing; Bredie, Wender L P; Sherman, Emma; Harbertson, James F; Heymann, Hildegarde

    2018-04-01

    Rapid sensory methods have been developed as alternatives to traditional sensory descriptive analysis methods. Among them, Free-Choice Profiling (FCP) and Flash Profile (FP) are two that have been known for many years. The objectives of this work were to compare the rating-based FCP and ranking-based FP method; to evaluate the impact of adding adjustments to FP approach; to investigate the influence of the number of assessors on the outcome of modified FP. To achieve these aims, a conventional descriptive analysis (DA), FCP, FP and a modified version of FP were carried out. Red wines made by different grape maturity and ethanol concentration were used for sensory testing. This study showed that DA provided a more detailed and accurate information on products through a quantitative measure of the intensity of sensory attributes than FCP and FP. However, the panel hours for conducting DA were higher than that for rapid methods, and FP was even able to separate the samples to a higher degree than DA. When comparing FCP and FP, this study showed that the ranking-based FP provided a clearer separation of samples than rating-based FCP, but the latter was an easier task for most assessors. When restricting assessors on their use of attributes in FP, the sample space became clearer and the ranking task was simplified. The FP protocol with restricted attribute sets seems to be a promising approach for efficient screening of sensory properties in wine. When increasing the number of assessors from 10 to 20 for conducting the modified FP, the outcome tended to be slightly more stable, however, one should consider the degree of panel training when deciding the optimal number of assessors for conducting FP. Copyright © 2018 Elsevier Ltd. All rights reserved.

  8. Sensory quality criteria for five fish species

    DEFF Research Database (Denmark)

    Warm, Karin; Nielsen, Jette; Hyldig, Grethe

    2000-01-01

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

  9. UNCOMMON SENSORY METHODOLOGIES

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    Vladimír Vietoris

    2015-02-01

    Full Text Available 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 standards, but more sensory laboratories are developing methodologies that are not strict enough in the selection of evaluators, their mechanism is easily understandable and the results are easily interpretable. This paper deals with mapping of marginal methods used in sensory evaluation of food (new types of profiles, CATA, TDS, napping.

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

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

    2015-01-28

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

  11. Analysing sensory panel performance in a proficiency test using the PanelCheck software

    DEFF Research Database (Denmark)

    Tomic, O.; Luciano, G.; Nilsen, A.

    2010-01-01

    Check software, a workflow is proposed that guides the user through the data analysis process. This allows practitioners and non-statisticians to get an overview over panel performances in a rapid manner without the need to be familiar with details on the statistical methods. Visualisation of data analysis...... results plays an important role as this provides a time saving and efficient way of screening and investigating sensory panel performances. Most of the statistical methods used in this paper are available in the open source software PanelCheck, which may be downloaded and used for free....

  12. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

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    Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

    2011-01-15

    A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

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

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    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.

  14. Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences.

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    Kortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, Baoru

    2018-04-25

    The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R 2 X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Sensory profile of eleven peach cultivars

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    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.

  16. Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel.

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    Kim, In-Ah; den-Hollander, Elyn; Lee, Hye-Seong

    2018-03-01

    Descriptive analysis with a trained sensory panel has thus far been the most well defined methodology to characterize various products. However, in practical terms, intensive training in descriptive analysis has been recognized as a serious defect. To overcome this limitation, various novel rapid sensory profiling methodologies have been suggested in the literature. Among these, attribute-based methodologies such as check-all-that-apply (CATA) questions showed results comparable to those of conventional sensory descriptive analysis. Kim, Hopkinson, van Hout, and Lee (2017a, 2017b) have proposed a novel attribute-based methodology termed the two-step rating-based 'double-faced applicability' test with a novel output measure of applicability magnitude (d' A ) for measuring consumers' product usage experience throughout various product usage stages. In this paper, the potential of the two-step rating-based 'double-faced applicability' test with d' A was investigated as an alternative to conventional sensory descriptive analysis in terms of sensory characterization and product discrimination. Twelve commercial spread products were evaluated using both conventional sensory descriptive analysis with a trained sensory panel and two-step rating-based 'double-faced applicability' test with an untrained sensory panel. The results demonstrated that the 'double-faced applicability' test can be used to provide a direct measure of the applicability magnitude of sensory attributes of the samples tested in terms of d' A for sensory characterization of individual samples and multiple sample comparisons. This suggests that when the appropriate list of attributes to be used in the questionnaire is already available, the two-step rating-based 'double-faced applicability' test with d' A can be used as a more efficient alternative to conventional descriptive analysis, without requiring any intensive training process. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Psychometric Properties of Dunn\\'s Sensory Profile School Companion

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    Guita Movallali

    2017-10-01

    Conclusion The results showed that Dunn's sensory profile has good reliability and validity. Dunn's sensory profile is a useful tool for assessing sensory processing patterns in school and kindergarten settings, and can be used by occupational therapists in clinical environments and by psychologists in educational environments. Information obtained from this profile can have diagnostic value and could also be used for the design of curriculum and classroom space.

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

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

    2013-10-01

    In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 different brands, each with 2 flavors (pear-lemon grass and josta berry). The applied sensory method was profile analysis. Our aim was to analyze the sensory profiles and to investigate the similarities between the sensitivity of the trained human panel and an electronic tongue device. Another objective was to demonstrate the possibilities for the prediction of sensory attributes from electronic tongue measurements using a multivariate statistical method (Partial Least Squares regression [PLS]). The results showed that the products manufactured under different brand name but with the same aromas had very similar sensory profiles. The panel performance evaluation showed that it is appropriate (discrimination ability, repeatability, and panel consensus) to compare the panel's results with the results of the electronic tongue. The samples can be discriminated by the electronic tongue and an accurate classification model can be built. Principal Component Analysis BiPlot diagrams showed that Brand A and B were similar because the manufacturers use the same aroma brands for their products. It can be concluded that Brand C was quite different compared to the other samples independently of the aroma content. Based on the electronic tongue results good prediction models can be obtained with high correlation coefficient (r(2) > 0.81) and low prediction error (RMSEP sensory evaluation from 0 to 100). © 2013 Institute of Food Technologists®

  19. Sensory differentiation of commercially produced spaghetti

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    Pestorić Mladenka V.

    2015-01-01

    Full Text Available This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained by non-parametric methods, data were scaled according to contingency tables. This analysis showed that significant differences existed between the two panels for the given products. On the basis of these results, it can be concluded that the used panels cannot be a good alternative to each other in providing sensory texture profiling of commercial spaghetti, except in the case when the properties of spaghetti were evaluated using the control sample.

  20. The sensory wheel of virgin olive oil

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    Mojet, Jos

    1994-04-01

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

  1. The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.

    OpenAIRE

    Andréa Santos da Costa; Maria de Fátima Arrigoni-Blank; Maria Aparecida Azevedo Pereira da Silva; Mércia Freitas Alves; Darlisson de Alexandria Santos; Péricles Barreto Alves; Arie Fitzgerald Blank

    2014-01-01

    The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids (“Cinnamon” × “Maria Bonita,” “Sweet Dani” × “Cinnamon,” and “Sweet Dani” × “Maria Bonita”). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey's test, and principal component an...

  2. Analysis of the Sensory Profile in Children with Smith-Magenis Syndrome

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    Hildenbrand, Hanna L.; Smith, Ann C. M.

    2012-01-01

    This study systematically assessed sensory processing in 34 children, aged 3-14 years, with Smith-Magenis syndrome (SMS) using the Sensory Profile Caregiver Questionnaire. Scores for the SMS cohort were significantly different from scores of the national sample of children with and without disabilities in all Sensory Profile categories and…

  3. Sensory and aromatic characteristics of tongue sole by-products hydrolysates (Cynoglossus senegalensis)

    OpenAIRE

    Sylla, K. S. B.; Berge, Jean-pascal; Prost, Carole; Musabyemariya, B.; Seydi, Mg

    2009-01-01

    Tongue sole by-products coming from fish-filleting plant were hydrolyzed by Protamex® protease. To identify the future application of hydrolysates, a sensory analysis was carried out.The sensory profile was performed with a jury of 14 specialized judges.11 profiles were found by this panel of tasting. In addition, the aromatic characterization revealed that 57 molecules are responsible for these odours described in sensory analysis.The description of these aromatic compounds opens potentia...

  4. Evaluation of farmed cod products by a trained sensory panel and consumers in different test settings

    NARCIS (Netherlands)

    Sveinsdottir, K.; Martinsdottir, E.; Thorsdottir, F.; Schelvis-Smit, A.A.M.; Kole, A.; Thorsdottir, I.

    2010-01-01

    Sensory characteristics of farmed cod exposed to low or conventional stress levels prior to slaughter were evaluated by a trained sensory panel. Consumers in two different settings, central location test (CLT) and home-use test (HUT), also tasted the products and rated them according to overall

  5. Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from 'Chétoui' Cultivar.

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    Essid, Faten; Sifi, Samira; Beltrán, Gabriel; Sánchez, Sebastián; Raïes, Aly

    2016-07-01

    The quality of olive oil is defined as a combination of characteristics that significantly determine its acceptance by consumers. This study was carried out to compare sensorial and chemical characteristics of sixty 'Chétoui' extra virgin olive oils (EVOOc) samples from six northern areas in Tunisia (Tebourba (EVOOT); Other regions (EVOON): Mornag, Sidi Amor, El Kef, Béjà and Jendouba). Trained panel taste detected ten sensory attributes. EVOOT and EVOON were defined by 'tomato' and 'grass/ leave notes, respectively. Twenty one volatile compounds from EVOOc were extracted and identified by Headspace Solid-Phase Microextraction followed by Gas Chromatography- Flame Ionization Detector. Principal component and cluster analysis of all studied parameters showed that EVOOT differed from EVOON. Sensory and volatile profiles of EVOOc revealed that the perception of different aromas, in monovarietal olive oil, was the result of synergic effect of oils' various components, whose composition was influenced by the geographical growing area.

  6. Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products.

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    Cantini, Claudio; Salusti, Patrizia; Romi, Marco; Francini, Alessandra; Sebastiani, Luca

    2018-03-01

    A new set of cocoa bars named Toscolata ® were developed containing top-quality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the acceptability, preference, and quality perception. The four sensorial profiles of the bars differed in the level of persistence, bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute could be traced to the presence of dried apple. Bars containing apple and chestnut flour obtained higher acceptance ratings, compared to those with extra virgin olive oil. The bar with chestnut flour was preferred by consumers who considered it to be sweeter due to the presence of natural sugars, which lowered the bitter sensation of cocoa. These results showed that the selection of the preferred bar by consumers was mainly based on the level of bitterness and, in particular, elderly consumers expressed a strong preference for the sweetest product. As far as we know, this is the first study comparing the results of a panel of expert tasters with that of consumers in the tasting of dark chocolate.

  7. Perfil sensorial de vinhos brancos varietais brasileiros através de análise descritiva quantitativa Sensory profile of brazilian varietal white wines by quantitative descriptive analysis

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    Jorge Herman BEHRENS

    2000-04-01

    Full Text Available Terminologia descritiva e perfil sensorial de três variedades de vinhos brancos varietais brasileiros (Chardonnay, Gewürztraminer e Riesling foram desenvolvidos através de metodologia fundamentada na Análise Descritiva Quantitativa (ADQ. Em consenso, a equipe sensorial definiu os descritores, materiais de referência e a ficha de avaliação das amostras. Após treinamento, dez indivíduos foram selecionados para compor a equipe final de provadores, utilizando-se como critérios o poder discriminativo, reprodutibilidade dos julgamentos e consenso do indivíduo com a equipe. Doze termos descritores definindo as similaridades e diferenças entre as amostras foram gerados. A intensidade de cada descritor foi avaliada em cada amostra através de uma escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP. Os resultados indicaram moderada variação entre os perfis sensoriais das amostras dos varietais Gewürztraminer e Riesling e pouca variação entre os perfis sensoriais dos vinhos Chardonnay. A ACP separou as amostras em dois grupos: um primeiro grupo caracterizado por vinhos com maior intensidade de doçura, sabor e aroma frutado e corpo, e um segundo grupo de amostras de maior acidez, adstringência, amargor, sabor alcoólico e sabor fermentado.Descriptive terminology and sensory profile of three varieties of brazilian varietal white wines (cultivars Riesling, Gewürztraminer and Chardonnay were developed by a methodology based on the Quantitative Descriptive Analysis (QDA. The sensory panel consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges based on their discrimination, reproducibility and individual consensus with the sensory panel. Twelve descriptors were generated showing similarities and

  8. Sensory subtypes in children with autism spectrum disorder: latent profile transition analysis using a national survey of sensory features.

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    Ausderau, Karla K; Furlong, Melissa; Sideris, John; Bulluck, John; Little, Lauren M; Watson, Linda R; Boyd, Brian A; Belger, Aysenil; Dickie, Virginia A; Baranek, Grace T

    2014-08-01

    Sensory features are highly prevalent and heterogeneous among children with ASD. There is a need to identify homogenous groups of children with ASD based on sensory features (i.e., sensory subtypes) to inform research and treatment. Sensory subtypes and their stability over 1 year were identified through latent profile transition analysis (LPTA) among a national sample of children with ASD. Data were collected from caregivers of children with ASD ages 2-12 years at two time points (Time 1 N = 1294; Time 2 N = 884). Four sensory subtypes (Mild; Sensitive-Distressed; Attenuated-Preoccupied; Extreme-Mixed) were identified, which were supported by fit indices from the LPTA as well as current theoretical models that inform clinical practice. The Mild and Extreme-Mixed subtypes reflected quantitatively different sensory profiles, while the Sensitive-Distressed and Attenuated-Preoccupied subtypes reflected qualitatively different profiles. Further, subtypes reflected differential child (i.e., gender, developmental age, chronological age, autism severity) and family (i.e., income, mother's education) characteristics. Ninety-one percent of participants remained stable in their subtypes over 1 year. Characterizing the nature of homogenous sensory subtypes may facilitate assessment and intervention, as well as potentially inform biological mechanisms. © 2014 The Authors. Journal of Child Psychology and Psychiatry. © 2014 Association for Child and Adolescent Mental Health.

  9. Stratifying patients with peripheral neuropathic pain based on sensory profiles

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    Vollert, Jan; Maier, Christoph; Attal, Nadine

    2017-01-01

    In a recent cluster analysis, it has been shown that patients with peripheral neuropathic pain can be grouped into 3 sensory phenotypes based on quantitative sensory testing profiles, which are mainly characterized by either sensory loss, intact sensory function and mild thermal hyperalgesia and...... populations that need to be screened to reach a subpopulation large enough to conduct a phenotype-stratified study. The most common phenotype in diabetic polyneuropathy was sensory loss (83%), followed by mechanical hyperalgesia (75%) and thermal hyperalgesia (34%, note that percentages are overlapping...

  10. Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

    DEFF Research Database (Denmark)

    Green-Petersen, Ditte; Hyldig, Grethe

    2010-01-01

    The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat-treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water...... content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were...... not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between...

  11. Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.

    Science.gov (United States)

    Niimi, Jun; Boss, Paul K; Bastian, Susan E P

    2018-04-01

    The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013-2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n=9-11) and graded for quality in triplicate by winemakers (n=6-9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety. Crown Copyright © 2018. Published by Elsevier Ltd. All rights reserved.

  12. 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

    Full Text Available Foi determinado o perfil sensorial descritivo de três amostras de iogurte light, sabor pêssego, pela metodologia fundamentada na Análise Descritiva Quantitativa (ADQ. A equipe sensorial definiu os termos descritores, os materiais de referência para o treinamento das qualidades e quantificações de cada um dos termos e a ficha de avaliação das amostras, de forma consensual. Dez provadores foram selecionados e rigorosamente treinados para compor a equipe definitiva, utilizando-se como critérios o poder discriminativo, reprodutibilidade e consenso dos provadores entre si. Foram gerados doze termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos, sendo o mínimo à esquerda e o máximo à direita. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP. Os resultados indicaram que as amostras comerciais apresentaram grande variação em seus perfis sensoriais. Na ACP, ficou evidenciado que a amostra A foi caracterizada principalmente pelos atributos gosto doce, sabor pêssego e firmeza dos pedaços de fruta. A amostra B foi caracterizada pelos atributos brilho, cor pêssego e cremosidade, e a amostra C foi caracterizada pela maior intensidade dos atributos gosto ácido, adstringência, textura farinácea e aroma artificial de pêssego. De acordo com o teste de aceitação, todas as amostras apresentaram boa aceitação em todos os atributos avaliados. Desta maneira, a análise do perfil sensorial da amostra C, que contém proteína de soja na sua formulação, revelou que este ingrediente não foi percebido pelos provadores, e não interferiu na sua aceitação.The descriptive terminology and sensory profile of three samples of peach flavored light yogurt were determined using methodology based on the Quantitative Descriptive Analysis (QDA. A sensory panel

  13. Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).

    Science.gov (United States)

    Lanza, Barbara; Amoruso, Filomena

    2018-02-02

    A series of transformations occur in olive fruit both during ripening and processing. In particular, significant changes in the microstructural composition affect the flavour, texture, nutrients and overall quality of the end product. Texture is one of the sensory quality attributes of greatest importance to consumer acceptance. In the present work, kinaesthetic properties of in-brine table olives of three cultivars of Olea europaea L. (Bella di Cerignola, Peranzana and Taggiasca cvs) were provided by several measurements of olive tissue texture by sensory, rheological and microstructural approaches. Olives at the same stage of ripening and processed with the same technology, but belonging to different cultivars, showed significant differences at microstructural, sensorial and rheological levels. To describe the relationship between the three variables, multiple regression analysis and principal component analysis were chosen. Differences in microstructure were closely related both in terms of hardness measured by texture profile analysis and hardness measured by sensory analysis. The information provided could be an aid for screening and training of a sensory panel. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  14. Analysis of the sensory profile in children with Smith-Magenis syndrome.

    Science.gov (United States)

    Hildenbrand, Hanna L; Smith, Ann C M

    2012-02-01

    This study systematically assessed sensory processing in 34 children, aged 3-14 years, with Smith-Magenis syndrome (SMS) using the Sensory Profile Caregiver Questionnaire. Scores for the SMS cohort were significantly different from scores of the national sample of children with and without disabilities in all Sensory Profile categories and quadrants (p < .001). No main effects of age or gender were found, but an interaction effect of age by gender was found in Modulation of Sensory Input Affecting Emotional Responses, in which older females presented with the lowest scores. A significant decline over time was found in the Seeking pattern, reflecting increased vulnerability (p < .05). Nonsignificant trends suggest more vulnerabilities for older versus younger children, especially older females. The neurobehavioral phenotype in children with SMS is expanded by this description of sensory processing. How children with SMS experience and respond to everyday sensations informs multidisciplinary team decisions.

  15. Sensory Symptom Profiles of Patients With Neuropathic Pain After Spinal Cord Injury.

    Science.gov (United States)

    Soler, Maria Dolors; Moriña, David; Rodríguez, Neus; Saurí, Joan; Vidal, Joan; Navarro, Albert; Navarro, Xavier

    2017-09-01

    Individuals experiencing neuropathic pain (NP) after spinal cord injury (SCI) present with a variety of pain descriptors in different combinations and at different intensities. These sensory features form distinct patterns, known as sensory symptom profiles. In the present cross-sectional study, we have used a multivariate statistical method (multiple correspondence analysis) to categorize the sensory symptom profiles of a cohort of 338 patients with at-level or below-level NP after SCI. We also investigated possible associations between positive neuropathic symptoms and features of the neurological lesion. The majority of participants had a combination of pain descriptors, with 59% presenting with 3 or 4 pain subtypes. No significant associations were found between specific pain profiles and etiology or clinical degree of the neurological lesion. Furthermore, similar symptom profiles were seen in patients with at-level and below-level NP. The most frequent pattern observed in patients with cervical SCI consisted predominantly of electric shocks and tingling, without burning, pressure pain, or allodynia. Classification of SCI-NP patients into the 5 groups identified in the present study based on their distinct sensory symptom profiles may allow identification of those most likely to respond to a specific analgesic approach.

  16. Sensory symptom profiles and co-morbidities in painful radiculopathy.

    Directory of Open Access Journals (Sweden)

    Friederike Mahn

    Full Text Available Painful radiculopathies (RAD and classical neuropathic pain syndromes (painful diabetic polyneuropathy, postherpetic neuralgia show differences how the patients express their sensory perceptions. Furthermore, several clinical trials with neuropathic pain medications failed in painful radiculopathy. Epidemiological and clinical data of 2094 patients with painful radiculopathy were collected within a cross sectional survey (painDETECT to describe demographic data and co-morbidities and to detect characteristic sensory abnormalities in patients with RAD and compare them with other neuropathic pain syndromes. Common co-morbidities in neuropathic pain (depression, sleep disturbance, anxiety do not differ considerably between the three conditions. Compared to other neuropathic pain syndromes touch-evoked allodynia and thermal hyperalgesia are relatively uncommon in RAD. One distinct sensory symptom pattern (sensory profile, i.e., severe painful attacks and pressure induced pain in combination with mild spontaneous pain, mild mechanical allodynia and thermal hyperalgesia, was found to be characteristic for RAD. Despite similarities in sensory symptoms there are two important differences between RAD and other neuropathic pain disorders: (1 The paucity of mechanical allodynia and thermal hyperalgesia might be explained by the fact that the site of the nerve lesion in RAD is often located proximal to the dorsal root ganglion. (2 The distinct sensory profile found in RAD might be explained by compression-induced ectopic discharges from a dorsal root and not necessarily by nerve damage. These differences in pathogenesis might explain why medications effective in DPN and PHN failed to demonstrate efficacy in RAD.

  17. Multi-way models for sensory profiling data

    NARCIS (Netherlands)

    Bro, Rasmus; Qannari, El Mostafa; Kiers, Henk A.L.; Naes, Tormod; Frost, Michael Bom; Bom, M.

    2008-01-01

    One of the problems in analyzing sensory profiling data is to handle the systematic individual differences in the assessments from different panelists. It is unavoidable that different persons have, at least to a certain degree, different perceptions of the samples as well as a different

  18. 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

  19. Development of soy-based bread with acceptable sensory properties.

    Science.gov (United States)

    Ivanovski, B; Seetharaman, K; Duizer, L M

    2012-01-01

    Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made. © 2011 Institute of Food Technologists®

  20. Correlation Of An E-Nose System For Odor Assessment Of Shoe/Sock Systems With A Human Sensory Panel

    International Nuclear Information System (INIS)

    Horras, Stephan; Reimann, Peter; Schuetze, Andreas; Gaiotto, Alessandra; Mayer, Maria

    2009-01-01

    Evaluation of strength and quality of smell is today still primarily done with human sensory panels. For a range of applications, technical systems for an objective smell assessment would provide a great benefit in R and D and also day-to-day application. The project presented here specifically addresses the problem of assessing the strength and unpleasantness of smell caused by sweat in shoes and socks by an E-nose system. The ultimate goal is to provide a tool for developing improved shoe/sock systems with optimized materials.The main approach to achieve this goal is to find a correlation between the assessment of a human sensory panel and the complex sensor response patterns of an E-Nose system to appraise the smell of sweat in shoes and socks. Therefore a range of test persons wear shoes and socks under defined ambient conditions in a controlled test environment as well as during everyday use. Afterwards the smell of the shoes and socks is both measured with the E-Nose system and assessed by a human sensory panel. We report here the results of the first larger test series and the identified correlation between the E-Nose system and the human assessment of the smell of sweat.

  1. Sensory analysis of beans (Phaseolus vulgaris

    Directory of Open Access Journals (Sweden)

    Sanz-Calvo M.

    1999-01-01

    Full Text Available The methodology of sensory profiling constitutes the basis of a descriptive quantitative analysis, defining a product with the minimum number of words and with maximum efficiency, using a precise tasting sheet, which can be reproduced and is understood by all. In this work, the texture profiling for different bean varieties that are characteristic of the Spanish market was carried out. Optimum conditions for samples and a tasting card were established, and a panel was trained. The texture profile results show significant differences amongst varieties and even amongst different origins for the same variety.

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

    Science.gov (United States)

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

    2015-03-01

    This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P 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 passion fruit juice.

  3. Descriptive sensory evaluations

    DEFF Research Database (Denmark)

    Dehlholm, Christian

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

    Directory of Open Access Journals (Sweden)

    Intan Kusumaningrum*

    2014-06-01

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

  5. Multivariate analysis of data in sensory science

    CERN Document Server

    Naes, T; Risvik, E

    1996-01-01

    The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis. The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques. Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.

  6. Flavour Profiling of 'Marion' and Thornless Blackberries by Instrumental and Sensory Analysis

    Science.gov (United States)

    The flavour of thornless blackberries grown in Pacific Northwest including 'Thornless Evergreen', 'Black Diamond', 'Black Pearl', 'Nightfall', ORUS 1843-3, 'Waldo', NZ 9351-4, and 'Chester Thornless' as well as 'Marion' was profiled by sensory evaluation and instrumental analysis. Sensory results sh...

  7. Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis.

    Science.gov (United States)

    Ickes, Chelsea M; Cadwallader, Keith R

    2017-11-01

    This study identified and quantitated perceived sensory differences between 7 premium rums and 2 mixing rums using a hybrid of the Quantitative Descriptive Analysis and Spectrum methods. In addition, the results of this study validated the previously developed rum flavor wheel created from web-based materials. Results showed that the use of the rum flavor wheel aided in sensory term generation, as 17 additional terms were generated after the wheel was provided to panelists. Thirty-eight sensory terms encompassing aroma, aroma-by-mouth, mouthfeel, taste and aftertaste modalities, were generated and evaluated by the panel. Of the finalized terms, only 5 did not exist previously on the rum flavor wheel. Twenty attributes were found to be significantly different among rums. The majority of rums showed similar aroma profiles with the exception of 2 rums, which were characterized by higher perceived intensities of brown sugar, caramel, vanilla, and chocolate aroma, caramel, maple, and vanilla aroma-by-mouth and caramel aftertaste. These results demonstrate the previously developed rum flavor wheel can be used to adequately describe the flavor profile of rum. Additionally, results of this study document the sensory differences among premium rums and may be used to correlate with analytical data to better understand how changes in chemical composition of the product affect sensory perception. © 2017 Institute of Food Technologists®.

  8. Sensory description of marine oils through development of a sensory wheel and vocabulary.

    Science.gov (United States)

    Larssen, W E; Monteleone, E; Hersleth, M

    2018-04-01

    The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory wheel for use as a tool in quality assessment. Samples of marine oils were collected from six of the largest producers of omega-3 products in Norway. The oils were selected to cover as much variation in sensory characteristics as possible, i.e. oils with different fatty acid content originating from different species. Oils were evaluated by six industry expert panels and one trained sensory panel to build up a vocabulary through a series of language sessions. A total of 184 aroma (odor by nose), flavor, taste and mouthfeel descriptors were generated. A sensory wheel based on 60 selected descriptors grouped together in 21 defined categories was created to form a graphical presentation of the sensory vocabulary. A selection of the oil samples was also evaluated by a trained sensory panel using descriptive analysis. Chemical analysis showed a positive correlation between primary and secondary oxidation products and sensory properties such as rancidity, chemical flavor and process flavor and a negative correlation between primary oxidation products and acidic. This research is a first step towards the broader objective of standardizing the sensory terminology related to marine oils. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Variation in sensory profile between individual Rainbow trout from the same production batch

    DEFF Research Database (Denmark)

    Hyldig, Grethe; Green-Petersen, Ditte

    The variation in sensory properties between individual Rainbow trout (Oncorhynchus mykiss) belonging to the same aquaculture production batch was explored by using objective sensory profiling on minced and heat treated fillets. Additionally, Quality Index, mechanical texture, pH, fat and water...... content were measured. 30 fish, all from the same production batch, were sampled at three different times making three groups (ten fish each time). The results showed differences in the sensory profile between individual fish within all three groups. Also sensory differences between the three groups...... of fish were found. Similar differences in mechanical texture were found between individuals in two of the three groups and between the groups. No differences were found in Quality Index neither between individuals nor groups. A significant correlation between lipid content and firm texture was observed...

  10. 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.

  11. Identification of Biomarkers of Impaired Sensory Profiles among Autistic Patients

    Science.gov (United States)

    El-Ansary, Afaf; Hassan, Wail M.; Qasem, Hanan; Das, Undurti N.

    2016-01-01

    Background Autism is a neurodevelopmental disorder that displays significant heterogeneity. Comparison of subgroups within autism, and analyses of selected biomarkers as measure of the variation of the severity of autistic features such as cognitive dysfunction, social interaction impairment, and sensory abnormalities might help in understanding the pathophysiology of autism. Methods and Participants In this study, two sets of biomarkers were selected. The first included 7, while the second included 6 biomarkers. For set 1, data were collected from 35 autistic and 38 healthy control participants, while for set 2, data were collected from 29 out of the same 35 autistic and 16 additional healthy subjects. These markers were subjected to a principal components analysis using either covariance or correlation matrices. Moreover, libraries composed of participants categorized into units were constructed. The biomarkers used include, PE (phosphatidyl ethanolamine), PS (phosphatidyl serine), PC (phosphatidyl choline), MAP2K1 (Dual specificity mitogen-activated protein kinase kinase 1), IL-10 (interleukin-10), IL-12, NFκB (nuclear factor-κappa B); PGE2 (prostaglandin E2), PGE2-EP2, mPGES-1 (microsomal prostaglandin synthase E-1), cPLA2 (cytosolic phospholipase A2), 8-isoprostane, and COX-2 (cyclo-oxygenase-2). Results While none of the studied markers correlated with CARS and SRS as measure of cognitive and social impairments, six markers significantly correlated with sensory profiles of autistic patients. Multiple regression analysis identifies a combination of PGES, mPGES-1, and PE as best predictors of the degree of sensory profile impairment. Library identification resulted in 100% correct assignments of both autistic and control participants based on either set 1 or 2 biomarkers together with a satisfactory rate of assignments in case of sensory profile impairment using different sets of biomarkers. Conclusion The two selected sets of biomarkers were effective to

  12. Sensory evaluation of heating and air conditioning systems

    Energy Technology Data Exchange (ETDEWEB)

    Evin, F.; Siekierski, E. [Electricite de France, Research and Development Division, Les Renardieres, Moret Sur Loing (France)

    2002-07-01

    Existing standards and models, such as ISO 7730 or the work of Fanger [Thermal Comfort], are not sufficient to characterise the satisfaction and pleasantness of end-users provided by heating or air conditioning systems. For this reason Electricite de France (EDF) has initiated a project with the aim of using sensory evaluation techniques in the design of HVAC systems. Sensory evaluation has been used for more than 30 years in the food industry, and now involves the cosmetics, the phone and the automotive industries. It is based on a dual evaluation: sensation measurements carried out by a small panel of trained expert assessors; preference studies performed by a large panel of representative consumers. A correlation between the data of both studies is then used to explain the preferences in terms of sensations (preference mapping). The first experiments performed in 1999 and 2000 have provided lists of descriptors of thermal sensation and acoustic sensation associated with heating and air conditioning appliances. They show that it is possible to define discriminative descriptors, to train a panel and to reliably quantify these descriptors. It is then possible to draw the sensory profiles of different heating, ventilation and air conditioning (HVAC) systems. The future experimental laboratory that EDF has decided to build is also presented, where the trained panels and end-users will evaluate the sensations and the preferences of real systems in eight 'realistic environmental chambers' designed, furnished and decorated like offices and flats. (author)

  13. The impact of hybridization on the volatile and sensorial profile of Ocimum basilicum L.

    Science.gov (United States)

    da Costa, Andréa Santos; Arrigoni-Blank, Maria de Fátima; da Silva, Maria Aparecida Azevedo Pereira; Alves, Mércia Freitas; Santos, Darlisson de Alexandria; Alves, Péricles Barreto; Blank, Arie Fitzgerald

    2014-01-01

    The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids ("Cinnamon" × "Maria Bonita," "Sweet Dani" × "Cinnamon," and "Sweet Dani" × "Maria Bonita"). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey's test, and principal component analysis. The hybrid "Cinnamon" × "Maria Bonita" exhibited a stronger global aroma that was less citric than the other samples. Hybridization favored the generation of novel compounds in the essential oil of the hybrid "Sweet Dani" × "Maria Bonita," such as canfora and (E)-caryophyllene; (E)-caryophyllene also was a novel compound in the hybrid "Sweet Dani" × "Cinnamon"; this compound was not present in the essential oils of the parents.

  14. Examining the Sensory Profiles of At-Risk Youth Participating in a Pre-employment Program

    Directory of Open Access Journals (Sweden)

    Chi-Kwan Shea Ph.D., OTR/L

    2012-11-01

    Full Text Available The purpose of this study is to use Dunn’s model of sensory processing to investigate the sensory profiles of youth participating in a community-based occupational therapy pre-employment program. The youth participants had been involved in the juvenile justice system and were placed on probation. The studyanalyzed data from the Adolescent/Adult Sensory Profile (AASP questionnaires (Brown & Dunn, 2002 completed by 79 youth participants. Analysis of the participants’ scores on the AASP showed statistically significant differences from the norm in two quadrants; the delinquent youth scored lower in Sensation Seeking and higher in Sensation Avoiding. The delinquent youth participants demonstrated a high prevalence of atypical sensory processing patterns. Implications for further investigation and practice are discussed.

  15. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses.

    Science.gov (United States)

    Fresno, M; Álvarez, S; Díaz, E; Virto, M; de Renobales, M

    2014-10-01

    The loss of traditional kid rennet pastes in the Canary Islands (Spain), as in many other regions, is most likely due to the custom of using abomasa from very young animals killed below desirable commercial weight. In addition, the reasonable price of commercial rennets (CR) has resulted in the loss of typical sensory characteristics for most farmhouse raw goat milk cheeses, placing them at a disadvantage when local and international markets are full of different cheeses, often with aggressive marketing strategies. This paper analyzes the sensory characteristics of raw goat milk cheeses made with rennet pastes prepared from commercial kid abomasa in 2 ways: dried while full of ingested milk [full, commercial, artisan kid rennet (FCKR)], or dried after being emptied of ingested milk and refilled with raw goat milk [empty, commercial, artisan kid rennet (ECKR)]. This latter practice allows the use of empty abomasa, or abomasa with grass, soil, and so on. Sensory profiles of cheeses made with FCKR and ECKR rennets were compared with those made with CR by an expert panel (n=7). The FCKR and ECKR cheeses had similar sensory profiles. Although scores for FCKR cheeses were somewhat higher than for ECKR cheeses, they were in the range found for traditional cheeses made with rennet prepared with abomasa from very young animals. The sensory profile of CR cheeses was very different. Almost 90% of consumer panelists (n=90) preferred cheeses made with the experimental rennet pastes. These results demonstrate the possibility to prepare artisan rennet pastes from commercial-weight kids in an easy way for farmhouse cheese makers using local resources that would otherwise be destroyed in abattoirs. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  16. Desenvolvimento do perfil sensorial e aceitação de requeijão cremoso Sensory profile and acceptance of "requeijão cremoso" cheese

    Directory of Open Access Journals (Sweden)

    Deborah dos Santos Garruti

    2003-12-01

    Full Text Available O perfil sensorial de requeijão cremoso foi desenvolvido por meio da Análise Descritiva Quantitativa (ADQ utilizando-se quatro marcas comerciais do produto. Onze termos descritivos foram desenvolvidos por uma equipe de provadores selecionados, que geraram também a definição de cada termo e as amostras-referência. Os dados obtidos foram submetidos a ANOVA, teste de Tukey e Análise de Componentes Principais. O requeijão da marca A caracterizou-se por apresentar baixa consistência e aparência lisa, enquanto a característica predominante na marca B foi o sabor salgado muito intenso. Os produtos das marcas C e D apresentaram perfis sensoriais semelhantes entre si e distintos da marca A, por serem mais consistentes. Foi também realizado um teste de aceitação utilizando escala hedônica de nove pontos. Todas as marcas apresentaram alta aceitabilidade global, não apresentando diferença significativa entre si. A aceitação dos consumidores foi baseada no manuseio do produto, os quais gostaram mais das amostras mais consistentes e com menor formação de fio."Requeijão cremoso" is a type of smooth and spreadable cheese, manufactured with milk coagulated by natural acidification and addition of milk cream or butter oil. The sensory profile of four commercial brands of requeijão cremoso was developed through Quantitative Descriptive Analysis (QDA. Eleven descriptive terms, their definitions and reference samples were generated by a selected and trainned panel. The statistical analysis included Analysis of Variance (ANOVA, Tukey's Test for means, and Principal Component Analysis (PCA. Brand A showed low consistency and a smooth appearance. The main attribute of brand B was a strong salty taste. Both products C and D showed very similar sensory profiles, presenting higher consistency than brand A. Laboratory consumer tests were also carried out, using a nine point hedonic scale. All products showed good acceptance, but subjects preferred

  17. Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species.

    Science.gov (United States)

    Alexi, Niki; Byrne, Derek V; Nanou, Evangelia; Grigorakis, Kriton

    2018-02-01

    The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

    DEFF Research Database (Denmark)

    Starr, Gerrard

    as cooked wheat grain, flour porridge and for eight of these varieties, baked bread. Descriptors for odours of cocoa, oat porridge and øllebrød1) and flavours of sweet, bitter, oat porridge and øllebrød1) were common to all three wheat products. Wheat porridge shared 6 odour and 10 flavour descriptors...... be connected. This Ph. D. project aims to study sensory attributes and volatile compounds of wheat and its products in order to investigate variations between wheat species, landraces and modern varieties and to reveal their impact on bread odours and flavours. Furthermore to examine whether bread could......) were used to analyse sensory and GC-MS data. Differences in odours and flavours were found in all wheat products. Variation also occurred between volatile peak-areas of wheat grain- and bread samples. Twenty four selected wheat species, landraces and varieties were evaluated by trained sensory panels...

  19. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.

    Science.gov (United States)

    Diako, Charles; McMahon, Kenneth; Mattinson, Scott; Evans, Marc; Ross, Carolyn

    2016-08-01

    The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment. © 2016 Institute of Food Technologists®

  20. Citizen Review Panels for Child Protective Services: A National Profile

    Science.gov (United States)

    Jones, Blake L.; Royse, David

    2008-01-01

    Citizen Review Panels (CRPs) for Child Protective Services are groups of citizen-volunteers throughout the United States who are federally mandated to evaluate local and state child protection systems. This study presents a profile of 332 CRP members in 20 states with regards to their demographic information, length of time on the panel, and …

  1. Atypical sensory profiles as core features of adult ADHD, irrespective of autistic symptoms.

    Science.gov (United States)

    Bijlenga, D; Tjon-Ka-Jie, J Y M; Schuijers, F; Kooij, J J S

    2017-06-01

    Abnormal sensory sensitivity is a feature of autism-spectrum disorder (ASD), but is also reported in attention-deficit/hyperactivity disorder (ADHD). In many cases, ADHD and ASD are comorbid. This study investigated the prevalence of sensory hyper- and hyposensitivity among adults with ADHD, controlling for autistic symptoms. One hundred and sixteen adults diagnosed with ADHD completed the Adolescent/Adult Sensory Profile-NL (AASP-NL) and the Autism-spectrum Quotient (AQ) questionnaires. Prevalences of hyper- and hyposensitivity and autism-spectrum symptoms were compared to norm values. Multivariate binary logistic regressions were used to determine the association of autistic symptoms, age, gender, ADHD subtype, self-reported severity of ADHD symptoms, comorbid disorders, and use of medication on the sensory hypo- and hypersensitivity in adults with ADHD. Adults with ADHD had more autistic symptoms, and they had both more hyper- and hyposensitivity compared to norm groups. This was especially apparent in the Activity level and Auditory sensory modalities. Sensory hypo- and hypersensitivity were both related to an increased ADHD score, even showing a dose-response relationship, but not to any autistic symptom or comorbid disorder. As much as 43% of the females with ADHD reported sensory hypo- and/or hypersensitivity, compared to 22% of the men. Sensory hypo- and hypersensitivity may be viewed as key features of adult ADHD, especially in females, regardless of any autistic symptoms. Future research should be directed at the implications of this sensory dysregulation for the understanding of the pathophysiology of (female) ADHD, and on the usefulness of assessment of atypical sensory profiles in the diagnostic procedure of ADHD in adults. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  2. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

    OpenAIRE

    Patricia Kelli de Souza-Borges; Ana Carolina Conti-Silva

    2017-01-01

    Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the ...

  3. Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

    Directory of Open Access Journals (Sweden)

    Luís Filipe-Ribeiro

    2017-06-01

    Full Text Available Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017 [1]. Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

  4. Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

    Science.gov (United States)

    Filipe-Ribeiro, Luís; Milheiro, Juliana; Matos, Carlos C; Cosme, Fernanda; Nunes, Fernando M

    2017-06-01

    Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

  5. The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.

    Directory of Open Access Journals (Sweden)

    Andréa Santos da Costa

    2014-01-01

    Full Text Available The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L. by quantitative descriptive analysis (QDA of the essential oil of three hybrids (“Cinnamon” × “Maria Bonita,” “Sweet Dani” × “Cinnamon,” and “Sweet Dani” × “Maria Bonita”. Twelve descriptive terms were developed by a selected panel that also generated the definition of each term and the reference samples. The data were subjected to ANOVA, Tukey’s test, and principal component analysis. The hybrid “Cinnamon” × “Maria Bonita” exhibited a stronger global aroma that was less citric than the other samples. Hybridization favored the generation of novel compounds in the essential oil of the hybrid “Sweet Dani” × “Maria Bonita,” such as canfora and (E-caryophyllene; (E-caryophyllene also was a novel compound in the hybrid “Sweet Dani” × “Cinnamon”; this compound was not present in the essential oils of the parents.

  6. 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

    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...

  7. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

    Science.gov (United States)

    Carvalho, Vania Silva; Conti-Silva, Ana Carolina

    2018-01-01

    A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.

    Science.gov (United States)

    Pickering, G J

    2009-02-01

    A methodology based on descriptive analysis techniques used in the evaluation of human food has been successfully refined to allow for a human taste panel to profile the flavour and texture of a range of cat food products (CFP) and their component parts. Included in this method is the development of evaluation protocols for homogeneous products and for binary samples containing both meat chunk (MC) and gravy/gel (GG) constituents. Using these techniques, 18 flavour attributes (sweet, sour/acid, tuna, herbal, spicy, soy, salty, cereal, caramel, chicken, methionine, vegetable, offaly, meaty, burnt flavour, prawn, rancid and bitter) and four texture dimensions (hardness, chewiness, grittiness and viscosity) were generated to describe the sensations elicited by 13 commercial pet food samples. These samples differed in intensity for 16 of the 18 flavour attributes, which allows for individual CFP flavour profiles to be developed. Principal components analysis (PCA) could successfully discriminate between samples within the PCA space and also reveal some groupings amongst them. While many flavour attributes were weakly correlated, a large number (describing both taste and retro-nasal aroma qualities) were required to adequately differentiate between samples, suggesting considerable complexity in the products assessed. For both MC and GG, differences between samples for each of the texture dimensions were also found. For MC, grittiness appears to be the most discriminating textural attribute, while for GG viscosity discriminates well between samples. Meat chunks and gravy/gels differed significantly from each other in both flavour and texture. Cat food products differed in their liking ratings, although no differences were found between homogeneous, MC and GG samples, and eight flavour attributes were correlated with overall liking scores. It is now necessary to determine the usefulness and limits of sensory data gathered from human panels in describing and predicting

  9. Impact of boiling conditions on the molecular and sensory profile of a vegetable broth.

    Science.gov (United States)

    Mougin, Alice; Mauroux, Olivier; Matthey-Doret, Walter; Barcos, Eugenia Maria; Beaud, Fernand; Bousbaine, Ahmed; Viton, Florian; Smarrito-Menozzi, Candice

    2015-02-11

    Low-pressure cooking has recently been identified as an alternative to ambient and high-pressure cooking to provide food with enhanced organoleptic properties. This work investigates the impact of the cooking process at different pressures on the molecular and sensory profile of a vegetable broth. Experimental results showed similar sensory and chemical profiles of vegetable broths when boiling at 0.93 and 1.5 bar, while an enhancement of sulfur volatile compounds correlated with a greater leek content and savory aroma was observed when boiling at low pressure (80 °C/0.48 bar). Thus, low-pressure cooking would allow preserving the most labile volatiles likely due to the lower water boiling temperature and the reduced level of oxygen. This study evidenced chemical and sensory impact of pressure during cooking and demonstrated that the flavor profile of culinary preparations can be enhanced by applying low-pressure conditions.

  10. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

    Science.gov (United States)

    Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

    2017-10-01

    The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Sensory profile of portuguese white wines using long-term memory: a novel nationwide approach

    OpenAIRE

    Coutinho, A. J.; Ávila, P.; Silva, J. M.

    2015-01-01

    WOS:000362820600004 (Nº de Acesso Web of Science) White wine sensory profiling of all 12 Protected Geographical Indications (PGIs) of mainland Portugal was achieved through completion of extended sensory questionnaires by 20 professional wine experts. No samples were assessed; the experiment was based on memory alone. Three macro-zonings were found and typicality differences were statistically validated and sensory described. PGI MINHO was found the most typical of all PGIs, with several e...

  12. [Treatment of sensory information in neurodevelopmental disorders].

    Science.gov (United States)

    Zoenen, D; Delvenne, V

    2018-01-01

    The processing of information coming from the elementary sensory systems conditions the development and fulfilment of a child's abilities. A dysfunction in the sensory stimuli processing may generate behavioural patterns that might affect a child's learning capacities as well as his relational sphere. The DSM-5 recognizes the sensory abnormalities as part of the symptomatology of Autism Spectrum Disorders. However, similar features are observed in other neurodevelopmental disorders. Over the years, these conditions have been the subject of numerous controversies. Nowadays, they are all grouped together under the term of Neurodevelopmental Disorders in DSM-5. The semiology of these disorders is rich and complex due to the frequent presence of comorbidities and their impact on cognitive, behavioural, and sensorimotor organization but also on a child's personality, as well as his family, his school, or his social relationships. We carried out a review of the literature on the alterations in the treatment of sensory information in ASD but also on the different neurodevelopmental clinical panels in order to show their impact on child development. Atypical sensory profiles have been demonstrated in several neurodevelopmental clinical populations such as Autism Spectrum Disorder, Attention Deficit/Hyperactivity Disorders, Dysphasia and Intellectual Disability. Abnomalies in the processing of sensory information should be systematically evaluated in child developmental disorders.

  13. Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region.

    Science.gov (United States)

    Costa, Ana Caroliny Vieira da; Sousa, Janaína Maria Batista; da Silva, Maria Aparecida Azevedo Pereira; Garruti, Deborah Dos Santos; Madruga, Marta Suely

    2018-03-01

    Monofloral honeys produced by stingless bees M. subnitida Ducke and M. scutellaris Latrelle in typical flowering of the Brazilian semi-arid Ziziphus juazeiro Mart (juazeiro), Croton heliotropiifolius Kunth (velame branco) and Mimosa arenosa willd Poir (jurema branca) were characterized in relation to volatile and sensorial profile. It identified 11 sensory descriptors and 96 volatile compounds. It was noticed a strong effect of flowering in sensorial profile and volatile of honeys. Juazeiro honey stood out with a higher characteristic aroma, taste sweet, caramel flavor and levels of aromatic aldehydes; jurema honey has been described with herb and beeswax aroma and the presence of sulfur compounds and ketones; volatile acids associated with acid taste, medicinal taste and clove aroma characterized the velame branco honey. These results demonstrate that the knowledge of the sensory and aroma profile of these honeys can contribute to characterization of its floral and geographical identity. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

    Directory of Open Access Journals (Sweden)

    Deborah dos Santos Garruti

    2013-02-01

    Full Text Available The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema with a known commercial variety (Biquinho. Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.

  15. Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia

    Directory of Open Access Journals (Sweden)

    Barbara Sladonja

    2012-01-01

    Full Text Available The volatile compounds found in virgin olive oil, mainly C6 and C5 volatile compounds biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway, are responsible for their particular aroma. The composition of volatile compounds in olive oil depends on the cultivar, the ripening degree of the fruits and processing conditions. Among many different autochthonous cultivars in Istria (Croatia, some of the most prevalent are Buža, Črna and Rosinjola. The volatiles and sensory characteristics of their monovarietal virgin olive oil are little known. Therefore, fruits from these three cultivars were handpicked at the same ripening degree and processed under the same conditions. Quantitative descriptive sensory analysis of monovarietal virgin olive oil was carried out by the panel. Volatile composition was evaluated by headspace solid phase microextraction-gas chromatography, previously optimized and validated. The main parameters affecting effectiveness, time and temperature of extraction were optimized. The extraction procedure showed detection and quantification limits, as well as linear ranges adequate for the analysis of selected volatile compounds. Good precision was obtained both in terms of intra-day repeatability (relative standard deviations generally lower than 7 % and inter-day precision. The tested types of monovarietal olive oil showed different volatile profiles, although E-2-hexenal was the main compound in all samples. Buža oil was the richest in total C6 and C5 volatile compounds. The results show that the most important contributors to the olive oil aroma (odour activity value >1.0 were 1-penten-3-one, E-2-hexenal, hexanal, hexanol, Z-3-hexen-1-ol and Z-2-penten-1-ol. These chemical findings were compared with those provided by the panel test. Buža had the highest intensity of sensory characteristic 'other ripe fruits' and Rosinjola had the highest intensity of sensory characteristic 'bitter'. All results show

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

    DEFF Research Database (Denmark)

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

    2008-01-01

    in descriptive sensory analysis there exist individual differences between assessors giving intensity scores on a continuous scale for a number of sensory attributes. The present paper is a study of the importance of scaling effects. In particular, different ways of reducing such effects....... The data set used in the paper is based on sensory evaluations of 14 cheese samples profiled by a panel of 12 assessors using 12 descriptors in two replicates. The paper has demonstrated that the simple standardization scalings are only proper scaling estimates under quite restrictive assumptions whilst...

  17. Discriminating Children with Autism from Children with Learning Difficulties with an Adaptation of the Short Sensory Profile

    Science.gov (United States)

    O'Brien, Justin; Tsermentseli, Stella; Cummins, Omar; Happe, Francesca; Heaton, Pamela; Spencer, Janine

    2009-01-01

    In this article, we examine the extent to which children with autism and children with learning difficulties can be discriminated from their responses to different patterns of sensory stimuli. Using an adapted version of the Short Sensory Profile (SSP), sensory processing was compared in 34 children with autism to 33 children with typical…

  18. Performance of flash profile and napping with and without training for describing small sensory differences in a model wine

    DEFF Research Database (Denmark)

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

    2016-01-01

    . In this study different variations of two rapid sensory methods, one based on holistic assessment – Napping, and one based on attribute evaluation – Flash Profile, were tested for the evaluation of the flavour in wine. Model wines were developed with control over the sensory differences in terms of sensory...... to arrange samples on the sheet) or the product (familiarisation with the sensory properties of the wines) improved the outcome compared to the classical Napping protocol. The classical Flash Profile protocol and its modified version including a Napping with subsequent attributes generation as the word...... generation step and limiting the number of attributes for ranking gave a similar sample space. The Napping method could best highlight qualitative sample differences, whereas the Flash Profile provided a more precise product mapping on quantitative differences between model wines....

  19. Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study.

    Science.gov (United States)

    Amyotte, Beatrice; Bowen, Amy J; Banks, Travis; Rajcan, Istvan; Somers, Daryl J

    2017-01-01

    Breeding apples is a long-term endeavour and it is imperative that new cultivars are selected to have outstanding consumer appeal. This study has taken the approach of merging sensory science with genome wide association analyses in order to map the human perception of apple flavour and texture onto the apple genome. The goal was to identify genomic associations that could be used in breeding apples for improved fruit quality. A collection of 85 apple cultivars was examined over two years through descriptive sensory evaluation by a trained sensory panel. The trained sensory panel scored randomized sliced samples of each apple cultivar for seventeen taste, flavour and texture attributes using controlled sensory evaluation practices. In addition, the apple collection was subjected to genotyping by sequencing for marker discovery. A genome wide association analysis suggested significant genomic associations for several sensory traits including juiciness, crispness, mealiness and fresh green apple flavour. The findings include previously unreported genomic regions that could be used in apple breeding and suggest that similar sensory association mapping methods could be applied in other plants.

  20. Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study

    Science.gov (United States)

    Amyotte, Beatrice; Bowen, Amy J.; Banks, Travis; Rajcan, Istvan; Somers, Daryl J.

    2017-01-01

    Breeding apples is a long-term endeavour and it is imperative that new cultivars are selected to have outstanding consumer appeal. This study has taken the approach of merging sensory science with genome wide association analyses in order to map the human perception of apple flavour and texture onto the apple genome. The goal was to identify genomic associations that could be used in breeding apples for improved fruit quality. A collection of 85 apple cultivars was examined over two years through descriptive sensory evaluation by a trained sensory panel. The trained sensory panel scored randomized sliced samples of each apple cultivar for seventeen taste, flavour and texture attributes using controlled sensory evaluation practices. In addition, the apple collection was subjected to genotyping by sequencing for marker discovery. A genome wide association analysis suggested significant genomic associations for several sensory traits including juiciness, crispness, mealiness and fresh green apple flavour. The findings include previously unreported genomic regions that could be used in apple breeding and suggest that similar sensory association mapping methods could be applied in other plants. PMID:28231290

  1. 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...

  2. Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue.

    Science.gov (United States)

    Yu, Haiyan; Zhang, Yan; Zhao, Jie; Tian, Huaixiang

    2018-05-01

    To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice.

  3. Perception and description of premium beers by panels with different degrees of product expertise

    DEFF Research Database (Denmark)

    Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom

    2016-01-01

    The present study compares subjects with varying degrees of product expertise with regards to their ability to provide a sensory profile of beverages. Eight premium beers were evaluated by three different panels using a Napping® test, followed by a descriptive task. Two panels were constituted of...... were all above 0.90, indicating high configurational similarity. In contrast, PLS-DA showed significant differences in the use of attributes, particularly between Experts and Novices, suggesting that product expertise is more associated with descriptive, rather than perceptual, ability....

  4. Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

    Directory of Open Access Journals (Sweden)

    Irena Barukčić

    2017-01-01

    Full Text Available The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

  5. Sensory profiles as potential mediators of the association between hypomania and hopelessness in 488 major affective outpatients.

    Science.gov (United States)

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

    2018-01-01

    Extreme sensory processing patterns may contribute to the pathophysiology of major affective disorders. We aimed to examine whether significant correlations exist between sensory profiles, hypomania, self-reported depression, and hopelessness and whether sensory profiles may be potential mediators of the association between hypomania and depression/hopelessness. The sample consisted of 488 euthymic affective disorder patients of which 283 diagnosed with unipolar and 162 with bipolar disorder with an age ranging from 18 to 65 years (mean = 47.82 ± 11.67). Lower registration of sensory input and sensory sensitivity significantly correlated with elevated self-reported depression, hopelessness, and irritable/risk-taking hypomania while sensation seeking and avoiding significantly correlated with elevated depression and hopelessness but not with irritable/risk-taking hypomania. Moreover, individuals with lower ability to register sensory input and higher hypomania showed higher self-reported depression than those with good registration of sensory information. According to SEM analyses, there was both a direct/indirect effect of irritable/risk-taking on depression-hopelessness with the mediation model explaining 48% of the variance in depression-hopelessness. The relatively small sample size and the cross-sectional nature of the study design do not allow the generalization of the main findings. Low registration was associated with enhanced depressed mood and hopelessness while sensory seeking may be considered a resilient factor. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Comparison of three sensory characterization methods based on consumer perception for the development of a novel functional cereal-based dessert

    Directory of Open Access Journals (Sweden)

    Masoud Ghanbari

    2017-08-01

    Full Text Available Milk can be modified by several processes to yield numerous kinds of food products with specific functional properties besides increasing the food value. This study aimed to evaluate the effect of various concentration of cereal flours (10–16%, inulin (6 and 8% and sugar (2 and 4% on sensory characteristic, consumer acceptance and drivers of liking of a new low sugar/fat prebiotic dairy dessert. In this way, descriptive analysis with trained panelists and three consumer profiling techniques were used and the agreement between them was compared. Nine samples of desserts with different concentration of flour, inulin and sugar were formulated using a mixture design. The samples were evaluated by a panel of 120 consumers, randomly divided into three groups of 40, who evaluated sensory characteristics of the desserts using intensity scale, or a check-all-that-apply (CATA questions or open-ended questions. Results revealed that various concentration of cereal flours, inulin and sugar resulted in significant changes in the sensory properties of the desserts. Adding higher levels of inulin and sugar led to lower intensities in attributes thickness and creaminess. Samples with higher level of flour and lower level of inulin and sugar were liked by consumers and their high intensities in creaminess and thickness drove liking. Results showed that all the three consumer profiling techniques yielded similar information to descriptive analysis with the trained panel. Likewise, sample configurations from the CATA questions were the most similar to those afforded by the panel of trained assessors. These methodologies could be appealing techniques to investigate the relationship between sensory data and consumer description. Moreover, sensory techniques using consumer perception showed to be valuable to develop functional dessert, which is very important in market succession.

  7. Physicochemical and sensory profile of rice bran roasted in microwave

    Directory of Open Access Journals (Sweden)

    Marina Costa Garcia

    2012-12-01

    Full Text Available The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S, BRS Primavera (P, and IRGA 417 (I determining the color parameters (L*, a*, and b * at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.

  8. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

    DEFF Research Database (Denmark)

    Hedegaard, R V; Kristensen, D; Nielsen, Jacob Holm

    2006-01-01

    and lipolytic changes occurring in the milk during chill storage for 4 d. Sensory analysis and chemical analysis showed high correlation between the typical descriptors for oxidation such as cardboard, metallic taste, and boiled milk and specific chemical markers for oxidation such as hexanal. Notably, primary......Oxidation in 3 types of bovine milk with different fatty acid profiles obtained through manipulation of feed was evaluated by analytical methods quantifying the content of potential antioxidants, the tendency of formation of free radicals, and the accumulation of primary and secondary oxidation...... products. The milk samples were evaluated in parallel by descriptive sensory analysis by a trained panel, and the correlation between the chemical analysis and the descriptive sensory analysis was evaluated. The fatty acid composition of the 3 types of milk was found to influence the oxidative...

  9. Descriptive sensory analysis in different classes of orange juice by a robust free-choice profile method.

    Science.gov (United States)

    Pérez Aparicio, Jesús; Toledano Medina, M Angeles; Lafuente Rosales, Victoria

    2007-07-09

    Free-choice profile (FCP), developed in the 1980s, is a sensory analysis method that can be carried out by untrained panels. The participants need only to be able to use a scale and be consumers of the product under evaluation. The data are analysed by sophisticated statistical methodologies like Generalized Procrustean Analysis (GPA) or STATIS. To facilitate a wider use of the free-choice profiling procedure, different authors have advocated simpler methods based on principal components analysis (PCA) of merged data sets. The purpose of this work was to apply another easy procedure to this type of data by means of a robust PCA. The most important characteristic of the proposed method is that quality responsible managers could use this methodology without any scale evaluation. Only the free terms generated by the assessors are necessary to apply the script, thus avoiding the error associated with scale utilization by inexpert assessors. Also, it is possible to use the application with missing data and with differences in the assessors' attendance at sessions. An example was performed to generate the descriptors from different orange juice types. The results were compared with the STATIS method and with the PCA on the merged data sets. The samples evaluated were fresh orange juices with differences in storage days and pasteurized, concentrated and orange nectar drinks from different brands. Eighteen assessors with a low-level training program were used in a six-session free-choice profile framework. The results proved that this script could be of use in marketing decisions and product quality program development.

  10. 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

    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......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...... 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...

  11. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.

    Science.gov (United States)

    Mayhew, Emily J; Schmidt, Shelly J; Lee, Soo-Yeun

    2017-08-01

    Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems. © 2017 Institute of Food Technologists®.

  12. Sensory analysis of cosmetic powders: personal care ingredients and emulsions.

    Science.gov (United States)

    Moussour, M; Lavarde, M; Pensé-Lhéritier, A-M; Bouton, F

    2017-02-01

    The powders are ingredients increasingly used in the formulation of cosmetic products for the sensory qualities they give. The objective of this study was the development of a lexicon and a referential for sensory characterization of these pure raw materials as well as formulations which contain them. Eleven expert panellists from Ecole de biologie industrielle de Cergy (France) developed a lexicon and a referential based on 12 powders of different chemical natures. The selected attributes were then used for performing a quantitative descriptive profile of two powders and an emulsion containing or not one of these two powders. A lexicon has been established through a consensus approach of the panel. It contains seven attributes that allow the evaluation of the powders in four phases: the appearance, the pickup, the application and the after-feel. This lexicon contains definitions and assessment protocols and provides references products. The quantitative descriptive profile of two powders of the same chemical nature, but different in physical quality showed significant differences in sensory level between products. These same attributes used to evaluate an emulsion containing the powder or not allowed to prove the contribution of these raw materials on the sensory specificities of the emulsion. The lexicon developed in this study can be used for assessment of other powders but also to define the quantities necessary to put in the formulation to meet the sensory characteristics of these raw materials powder. © 2016 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  13. Analysis and Behaviour of Sandwich Panels with Profiled Metal Facings under Transverse Load

    Directory of Open Access Journals (Sweden)

    M. Budescu

    2004-01-01

    Full Text Available Sandwich panels with thin steel facings and polyurethane core combine the load-carrying capacity of metal facings and protection functions with core properties. The core separates the two facings and keeps them in a stable condition, transmits shear between external layers, provides most of the shear rigidity and occasionally makes of useful contribution to the bending stiffness of the sandwich construction as a whole [1]. An experimental program on sandwich panels has been organized to prove that the mechanical properties of core and interface satisfy the load-carrying requirements for structural sandwich panels. The analysis of sandwich panels with deep profiles facings for cladding elements, respectively the roof constructions, has been carried out according to the European design norms [1], [5].

  14. Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK.

    Science.gov (United States)

    Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Methven, Lisa

    2011-08-01

    Impaired sensorial perception is very common in older people and low sensorial quality of foods is associated with decreased appetite and dietary intake. Hospital undernutrition in older patients could be linked to sensorial quality of hospital food if the quality were low or inappropriate for older people. The aim of this study was to examine changes in the sensorial quality of different foods that occur as a result of the food journey (i.e. freezing, regeneration, etc.) in the most common hospital catering systems in the UK. A trained sensory panel assessed sensorial descriptors of certain foods with and without the hospital food journey as it occurs in the in-house and cook/freeze systems. The results showed effects of the food journey on a small number of sensorial descriptors related to flavour, appearance and mouthfeel. The majority of these effects were due to temperature changes, which caused accumulation of condensation. A daily variation in sensorial descriptors was also detected and in some cases it was greater than the effect of the food journey. This study has shown that changes occur in the sensory quality of meals due to hospital food journeys, however these changes were small and are not expected to substantially contribute to acceptability or have a major role in hospital malnutrition. Copyright © 2011 Elsevier Ltd. All rights reserved.

  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

  16. Finding sensory profilers amongst red wine composition: a novel nationwide approach

    OpenAIRE

    Coutinho, A. J.; Ávila, P.; Silva, J. M.

    2015-01-01

    The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influe...

  17. Perfil sensorial e aceitação de bebida láctea achocolatada Sensory profile and acceptance of milk chocolate beverage

    Directory of Open Access Journals (Sweden)

    Sérgio Bertelli Pflanzer

    2010-06-01

    Full Text Available O perfil sensorial de bebida láctea achocolatada foi obtido por meio da Análise Descritiva Quantitativa (ADQ, utilizando três marcas comerciais do produto. Doze termos descritivos foram desenvolvidos por uma equipe de provadores selecionados e treinados, que geraram também a definição de cada termo e as amostras referência. Os resultados foram submetidos à ANOVA, teste de Tukey e Análise de Componentes Principais. A bebida láctea achocolatada da marca A caracterizou-se por apresentar maior intensidade de doçura, aroma e sabor de caramelo, enquanto as características predominantes da marca B foram a cor marrom, viscosidade e arenosidade muito intensos. O produto da marca C diferiu dos demais por apresentar maior aroma e sabor de leite. Foi também realizado um teste de aceitação para avaliar as amostras de uma forma global, quanto a intensidade do ideal de doçura e a intenção de compra. Todas as marcas apresentaram boa aceitabilidade global, não apresentando diferença significativa entre si, assim como a intenção de compra. O teste com o consumidor indicou que a amostra B apresentou intensidade de doçura ideal.The sensory profile of three commercial brands of milk chocolate beverage was obtained using the Quantitative Descriptive Analysis (QDA. Twelve descriptive terms, their definitions, and reference samples were generated by a selected and trained panel. The statistical analysis included the Analysis of Variance (ANOVA, Tukey's Test for means, and Principal Component Analysis (PCA. Brand A showed strong sweetness taste, aroma, and caramel flavor, whereas the predominant characteristics of brand B were the brown color, viscosity, and very intense sandiness. Brand C differed from the others for presenting stronger aroma and milk flavor. An acceptance test was also performed to evaluate the samples thoroughly in terms of the intensity of the ideal sweetness and buying intention. All brands presented high acceptability, and

  18. En masse in vitro functional profiling of the axonal mechanosensitivity of sensory neurons.

    Science.gov (United States)

    Usoskin, Dmitry; Zilberter, Misha; Linnarsson, Sten; Hjerling-Leffler, Jens; Uhlén, Per; Harkany, Tibor; Ernfors, Patrik

    2010-09-14

    Perception of the environment relies on somatosensory neurons. Mechanosensory, proprioceptor and many nociceptor subtypes of these neurons have specific mechanosensitivity profiles to adequately differentiate stimulus patterns. Nevertheless, the cellular basis of differential mechanosensation remains largely elusive. Successful transduction of sensory information relies on the recruitment of sensory neurons and mechanosensation occurring at their peripheral axonal endings in vivo. Conspicuously, existing in vitro models aimed to decipher molecular mechanisms of mechanosensation test single sensory neuron somata at any one time. Here, we introduce a compartmental in vitro chamber design to deliver precisely controlled mechanical stimulation of sensory axons with synchronous real-time imaging of Ca(2+) transients in neuronal somata that reliably reflect action potential firing patterns. We report of three previously not characterized types of mechanosensitive neuron subpopulations with distinct intrinsic axonal properties tuned specifically to static indentation or vibration stimuli, showing that different classes of sensory neurons are tuned to specific types of mechanical stimuli. Primary receptor currents of vibration neurons display rapidly adapting conductance reliably detected for every single stimulus during vibration and are consistently converted into action potentials. This result allows for the characterization of two critical steps of mechanosensation in vivo: primary signal detection and signal conversion into specific action potential firing patterns in axons.

  19. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.

    Science.gov (United States)

    Torrens, Jordi; Urpí, Pilar; Riu-Aumatell, Montserrat; Vichi, Stefania; López-Tamames, Elvira; Buxaderas, Susana

    2008-05-10

    36 semi-industrial fermentations were carried out with 6 different yeast strains in order to assess differences in the wines' chemical and volatile profile. Two of the tested strains (Y3 and Y6) showed the fastest fermentation rates throughout 3 harvests and on 2 grape varieties. The wines fermented by three of the tested strains (Y5, Y3 and Y4) stand out for their high amounts of esters and possessed the highest fruity character. Wines from strains producing low amounts of esters and high concentrations of medium chain fatty acids, higher alcohols and six-carbon alcohols were the least appreciated at the sensory analysis. The data obtained in the present study show how the yeast strain quantitatively affects the final chemical and volatile composition of cava base wines and have repercussions on their sensory profile, independently of must variety and harvest year.

  20. Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and "Appropriateness for Use" Using Apple Juice as an Application

    DEFF Research Database (Denmark)

    Stolzenbach, Sandra; Bredie, Wender L P; Christensen, Rune Haubo Bojesen

    2016-01-01

    potential and appropriateness for use using apple juices as an application. First, a laboratory panel (n=15: F=10, M=5) determined the sensory profile of the apple juices using the methods Partial Napping and Ultra Flash Profiling based on taste and flavor. Next, consumers (n=196: F=136, M=60) evaluated key......It is crucial to understand influential parameters for acquisition of consumer liking to ensure succesful product introduction and competativeness in the marketplace. This article aims to study and understand liking in relation to sensory characteristics, consumer concept associations, arousal...... apple juice parameters. The basic tastes sweet and sour were key properties and played a central role in liking acquisition. Apple juices having a sweet/sour balance were most liked. The importance of balance in sensory properties was underlined by the fact that consumer liking was related...

  1. Pain when walking: individual sensory profiles in the foot soles of torture victims - a controlled study using quantitative sensory testing

    Directory of Open Access Journals (Sweden)

    Prip Karen

    2012-12-01

    Full Text Available Abstract Background With quantitative sensory testing (QST we recently found no differences in sensory function of the foot soles between groups of torture victims with or without exposure to falanga (beatings under the feet. Compared to matched controls the torture victims had hyperalgesia to deep mechano-nociceptive stimuli and hypoesthesia to non-noxious cutaneous stimuli. The purpose of the present paper was to extend the group analysis into individual sensory profiles of victims’ feet to explore possible relations between external violence (torture, reported pain, sensory symptoms and QST data to help clarify the underlying mechanisms. Methods We employed interviews and assessments of the pain and sensory symptoms and QST by investigators blinded to whether the patients, 32 male torture victims from the Middle East, had (n=15, or had not (n=17 been exposed to falanga. Pain intensity, area and stimulus dependence were used to characterize the pain. QST included thresholds for touch, cold, warmth, cold-pain, heat-pain, deep pressure pain and wind-up to cutaneous noxious stimuli. An ethnically matched control group was available.The normality criterion, from our control group data, was set as the mean +/− 1.28SD, thus including 80% of all values.QST data were transformed into three categories in relation to our normality range; hypoesthesia, normoesthesia or hyperesthesia/hyperalgesia. Results Most patients, irrespective of having been exposed to falanga or not, reported severe pain when walking. This was often associated with hyperalgesia to deep mechanical pressure. Hypoesthesia to mechanical stimuli co-occurred with numbness, burning and with deep mechanical hyperalgesia more often than not, but otherwise, a hypoesthesia to cutaneous sensory modalities did not co-occur systematically to falanga, pain or sensory symptoms. Conclusion In torture victims, there seem to be overriding mechanisms, manifested by hyperalgesia to pressure pain

  2. Relationships among Sensory Responsiveness, Anxiety, and Ritual Behaviors in Children with and without Atypical Sensory Responsiveness.

    Science.gov (United States)

    Bart, Orit; Bar-Shalita, Tami; Mansour, Hanin; Dar, Reuven

    2017-08-01

    To explore relationships between sensory responsiveness, anxiety, and ritual behaviors in boys with typical and atypical sensory responsiveness. Forty-eight boys, ages 5-9 participated in the study (28 boys with atypical sensory responsiveness and 20 controls). Atypical sensory responsiveness was defined as a score of ≤154 on the Short Sensory Profile. Parents completed the Sensory Profile, the Screen for Child Anxiety Related Emotional Disorders, and the Childhood Routines Inventory. Children with atypical sensory responsiveness had significantly higher levels of anxiety and a higher frequency of ritual behaviors than controls. Atypical sensory responsiveness was significantly related to both anxiety and ritual behaviors, with anxiety mediating the relationship between sensory modulation and ritual behaviors. The findings elucidate the potential consequences of atypical sensory responsiveness and could support the notion that ritual behaviors develop as a coping mechanism in response to anxiety stemming from primary difficulty in modulating sensory input.

  3. A Comparative Study of the Analysis, Numerical Modelling and Experimental Test on a Sandwich Panel with Plane and Profiled Facings

    Directory of Open Access Journals (Sweden)

    Raluca Hohan

    2010-01-01

    Full Text Available Sandwich panels are remarkable products because they can be as strong as a solid material but with less weight. The analysis that is required to predict the stresses and deflections in panels with flat or lightly profiled facings is that of conventional beam theory but with the addition of shear deformation. Knowing that the profiled sheets bring an increase of the flexural stiffness, formulas showing the calculus of a panel with flat and profiled facings are established. A comparison between the results of a mathematical calculus, an experimental test and a numerical modelling is provided.

  4. Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

    Science.gov (United States)

    Niimi, Jun; Tomic, Oliver; Næs, Tormod; Jeffery, David W; Bastian, Susan E P; Boss, Paul K

    2018-08-01

    The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences. Copyright © 2018 Elsevier Ltd. All rights reserved.

  5. Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements.

    Science.gov (United States)

    Choe, Jee-Hwan; Choi, Mi-Hee; Rhee, Min-Suk; Kim, Byoung-Chul

    2016-07-01

    This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

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

    DEFF Research Database (Denmark)

    Horsted, Klaus; Allesen-Holm, Bodil Helene; Hermansen, John E.

    2012-01-01

    BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional...... standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard. RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes `chicken', `bouillon' and `fat' scored highest and the `iron/liver' aroma lowest...... of `sweet/maize' than the standard products. The `overall liking' score was significantly higher for the `K 8' product than for the `Standard A' and `L 40' products. The `overall liking' score was significantly correlated with the scores for aroma and taste of `chicken', `umami/bouillon', `iron...

  7. Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures.

    Science.gov (United States)

    Moreno-Baquero, J M; Bautista-Gallego, J; Garrido-Fernández, A; López-López, A

    2013-05-01

    This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl(2) mixture brines on their mineral nutrients and sensory attributes, using RSM methodology. The Na, K, Ca, and residual natural Mn contents in flesh as well as saltiness, bitterness and fibrousness were significantly related to the initial concentrations of salts in the packing solution. This new process led to table olives with a significantly lower sodium content (about 31%) than the traditional product but fortified in K and Ca. High levels of Na and Ca in the flesh led to high scores of acidity and saltiness (the first descriptor) and bitterness (the second) while the K content was unrelated to any sensory descriptor. The new presentations using moderate proportions of alternative salts will therefore have improved nutritional value and healthier characteristics but only a slightly modified sensory profile. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

    Directory of Open Access Journals (Sweden)

    Koushik Adhikari

    2013-02-01

    Full Text Available The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also with different protein sources for their aromatic volatiles. Solid-phase microextraction/gas chromatography/mass spectrometry was used to determine the aromatic compounds present in the headspace of these samples. Partial Least Squares regression was performed to correlate the instrumental aromatic data with the descriptive aroma analysis data. A total of 54 aromatic compounds were tentatively identified in the dry dog food samples, with aldehydes and ketones being the most represented organic volatiles group. Grain-added products were on the average higher in total volatiles than grain-free products. Partial Least Squares regression analysis indicated possible connections with sensory aromatic profile and grain-added samples, such as rancid aroma and aldehydes, especially hexanal. The results of this study showed that dry dog foods are products with complex odor characteristics and that grain-free products are less aromatic.

  9. Profil Sensori dan Nilai Gizi Beberapa Jenis Ikan Patin dan Hibrid Nasutus

    Directory of Open Access Journals (Sweden)

    Theresia Dwi Suryaningrum

    2010-11-01

    Full Text Available Penelitian mengenai profil sensori dan nilai gizi filet patin Siam (Pangasius hypopthalmus, Jambal (Pangasius djambal Bleeker, Pasupati, Nasutus serta hasil silangan Siam dan Nasutus (hibrid Nasutus telah dilakukan. Analisis sensori dilakukan dengan uji pembeda menyeluruh, uji pembeda atribut, uji kesukaan, dan uji rangking. Pengamatan lainnya dilakukan terhadap edible portion dan nilai gizi (proksimat dan profil asam amino. Hasil penelitian menunjukkan bahwa filet patin hibrid Nasutus lebih memiliki kesamaan warna dengan filet patin Nasutus daripada filet patin Siam. W arna daging filet patin hibrid Nasutus berbeda nyata dengan induknya yaitu patin Nasutus dan patin Siam. Panelis lebih menyukai warna filet patin hibrid Nasutus dibandingkan dengan patin Pasupati. Patin hibrid Nasutus mempunyai tekstur yang berbeda nyata dengan Nasutus dan Jambal yang kompak dan padat, tetapi mempunyai kesamaan dengan patin Siam dan Pasupati yang agak kompak dan agak padat. Berdasarkan intensitas warna, hasil uji pembeda atribut dan uji kesukaan, maka secara berturut-turut panelis menyukai filet patin Jambal, Nasutus, hibrid Nasutus, Pasupati, dan Siam. Hibrid Nasutus mempunyai edible portionpaling tinggi (49% dibandingkan dengan patin lainnya tetapi mempunyai kadar air, kadar lemak, dan kadar protein yang lebih rendah dan berbeda nyata dengan induknya (patin Siam dan Nasutus. Patin Siam mengandung asam amino esensial paling tinggi di antara berbagai jenis patin yang diteliti. Profil asam amino patin hibrid Nasutus, Jambal, Pasupati, dan Nasutus hampir sama, kecuali pada patin Siam yang mengandung glisin, leusin, isoleusin, histidin, serin, treonin, dan prolin yang lebih tinggi dibandingkan dengan patin lainnya

  10. Comparison of three sensory profiling methods based on consumer perception

    DEFF Research Database (Denmark)

    Reinbach, Helene Christine; Giacalone, Davide; Ribeiro, Letícia Machado

    2014-01-01

    The present study compares three profiling methods based on consumer perceptions in their ability to discriminate and describe eight beers. Consumers (N=135) evaluated eight different beers using Check-All-That-Apply (CATA) methodology in two variations, with (n=63) and without (n=73) rating...... the intensity of the checked descriptors. With CATA, consumers rated 38 descriptors grouped in 7 overall categories (berries, floral, hoppy, nutty, roasted, spicy/herbal and woody). Additionally 40 of the consumers evaluated the same samples by partial Napping® followed by Ultra Flash Profiling (UFP). ANOVA...... comparisons the RV coefficients varied between 0.90 and 0.97, indicating a very high similarity between all three methods. These results show that the precision and reproducibility of sensory information obtained by consumers by CATA is comparable to that of Napping. The choice of methodology for consumer...

  11. Results of the Sensory Profile in Children with Suspected Childhood Apraxia of Speech

    Science.gov (United States)

    Newmeyer Amy J.; Grether, Sandra; Aylward, Christa; deGrauw, Ton; Akers, Rachel; Grasha, Carol; Ishikawa, Keiko; White, Jaye

    2009-01-01

    Speech-sound disorders are common in preschool-age children, and are characterized by difficulty in the planning and production of speech sounds and their combination into words and sentences. The objective of this study was to review and compare the results of the "Sensory Profile" ([Dunn, 1999]) in children with a specific type of speech-sound…

  12. Gross composition, fatty acid profile and sensory characteristics of Saanen goat milk fed with Cacti varieties.

    Science.gov (United States)

    Catunda, Karen Luanna Marinho; de Aguiar, Emerson Moreira; de Góes Neto, Pedro Etelvino; da Silva, José Geraldo Medeiros; Moreira, José Aparecido; do Nascimento Rangel, Adriano Henrique; de Lima Júnior, Dorgival Morais

    2016-08-01

    The use of cactus is an alternative for sustainable production systems in Northeast Brazil. The objective of this research was to evaluate the influence of supplying five cacti species from the Brazilian semi-arid northeast region on the physical-chemical sensory characteristics and the profile of fatty acids of Saanen goat milk. Five multiparous goats were used, confined, and distributed in a Latin square 5 × 5 design, with five experimental diets and five periods. Treatments consisted of 473 to 501 g/kg of a cactaceous mix (Pilosocereus gounellei, Cereus jamacaru, Cereus squamosus, Nopalea cochenillifera, or Opuntia stricta) added to 187.8 to 197.9 g/kg of "Sabiá" (Mimosa caesalpiniifolia) hay and 311 to 329 g/kg of concentrate. No effects of experimental diets (P > 0.05) were evidenced in the physical and chemical composition of milk for fat, total solids, or salt levels. However, protein, lactose, solids-not-fat levels, and cryoscopy point were influenced by diet (P  0.05) in the profile of fatty acids between treatments for all acids found, except for butyric acid. Diets also did not (P > 0.05) confer sensory changes in milk characteristics. The use of the native cacti in the dairy goats' diet did not influence the sensory characteristics or lipid profile of milk.

  13. Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.

    Science.gov (United States)

    Toschi, Tullia Gallina; Bendini, Alessandra; Barbieri, Sara; Valli, Enrico; Cezanne, Marie Louise; Buchecker, Kirsten; Canavari, Maurizio

    2012-11-01

    The sensory properties of food products are an important success factor, especially in the organic market, where many producers and distributors of organic food claim superior taste for their products compared to the conventional alternative. For this reason consumer expectations and preferences, as well as the sensory properties of conventional and organic yogurt, have to be investigated in depth. In this work, the sensory profiling and consumer data of six nonflavored organic and conventional Italian yogurts were elaborated. Some results on the data segmentation (heavy and light users of organic food) and on the effect of information on liking (blind and labeled test) were obtained. Multivariate analysis was carried out to study how the sensory characteristics of 'natural yogurts' drive consumer liking. Consumers' preferences were oriented towards a creamy mouthfeel and smooth visual appearance and for a less acid and fresh taste. In particular, a conventional yogurt was the least accepted, because it was not creamy enough. This paper shows there is room to improve unflavored yogurt to better meet consumer expectations. Sensory profiling did not allow a distinction in odor/taste/texture between organic and conventional samples. However, three of four organic samples were in the region of highest consumer acceptability, fitting well consumers' preference. There was no clear tendency that heavy or light users scored differently in the blind and labeled tests regarding overall liking but, for all, the most liked conventional yogurt scored higher when labeled as organic. Copyright © 2012 Society of Chemical Industry.

  14. Sensory characteristics of different cod products

    DEFF Research Database (Denmark)

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

    2010-01-01

    atmosphere) were evaluated with quantitative descriptive analysis by a trained sensory panel. Signal-to-noise analysis, p*MSE (discrimination and repeatability) and line plots proved to be very useful in studying panelists' performance. Most sensory attributes described significant differences between...... the products, and principal component analysis provided an overview of the differences and similarities between the products with regard to sensory characteristics. Farmed cod had different sensory characteristics compared with wild cod, such as more meat flavor, and rubbery and meaty texture. Different...... storage methods had minor influence on sensory characteristics of cod fillets after short storage time, but after extended storage, the groups were different with regard to most attributes. PRACTICAL APPLICATIONS This paper presents different ways of analyzing sensory data. The process of analysis...

  15. Study of the tactile perception of bathroom tissues: Comparison between the sensory evaluation by a handfeel panel and a tribo-acoustic artificial finger.

    Science.gov (United States)

    Thieulin, C; Pailler-Mattei, C; Vargiolu, R; Lancelot, S; Zahouani, H

    2017-02-01

    Tactile perception is one of the sensorial modes most stimulated by our daily environment. In particular, perceived softness is an important parameter for judging the sensory quality of surfaces and fabrics. Unfortunately, its assessment greatly depends on the tactile sense of each person, which in turn depends on many factors. Currently, the predominant method for evaluating the tactile perception of fabrics is the human handfeel panel. This qualitative approach does not permit the quantitative measure of touch feel perception. In this study, we present a new artificial finger device to investigate the tactile sensing of ten bathroom tissues. It enables simultaneously measuring the friction and vibrations caused when sliding an artificial finger on the surface of the tissue. The comparison between the results obtained with the artificial finger and the tactile perception evaluated using a handfeel panel showed that the artificial finger is able to separate the two parts of the tactile perception of bathroom tissues: softness and surface texture (velvetiness). The statistical analysis suggests that there is a good correlation between the vibrations measured with the artificial finger and the softness evaluated by the panel. It then shows that the friction measured by the artificial finger is related to the surface texture of a bathroom tissue. The ability of the artificial finger to mimic human touch is demonstrated. Finally, a Principal Component Analysis orders the signatures of the tactile perception of the bathroom tissues in four different groups. Copyright © 2016. Published by Elsevier B.V.

  16. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.

    Science.gov (United States)

    Lipkowitz, Jackie B; Ross, Carolyn F; Diako, Charles; Smith, Denise M

    2018-03-01

    The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes. Cheese aged for 12 mo was also evaluated by a consumer sensory panel for liking and intensity attributes. Principal component analysis was performed to discriminate cheese based on aging time and PFR, whereas correlation between sensory and instrumental attributes was assessed using partial least squares regression. Descriptive sensory analysis of flavor and taste attributes differentiated Cheddar cheeses over aging time, but not among PFR formulations. The electronic tongue distinguished changes among cheese samples due to PFR formulation and aging time. The electronic tongue proved successful in characterizing the nonvolatile flavor components in Cheddar cheese and correlated with taste perceptions measured by descriptive sensory analysis. Consumer evaluations showed distinctive attribute profiles for the 3 PFR Cheddar cheese formulations. Overall, higher fat content was associated with increased flavor intensities in Cheddar cheese and drove consumer acceptability and purchase intent ratings. The electronic tongue detected smaller changes in tastes (bitter, metallic, salty, sour, spicy, sweet, and umami) of the 3 PFR formulations over time when compared with the trained panelists, who detected no differences, suggesting that the electronic tongue may be more sensitive to tastants than humans and may have the

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

    Directory of Open Access Journals (Sweden)

    Geni da Silva Sodré

    2008-12-01

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

  18. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

    Science.gov (United States)

    Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

    2016-05-01

    Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  19. Assessment of commercial lamb meat quality by British and Spanish taste panels.

    Science.gov (United States)

    Sañudo, C; Nute, G R; Campo, M M; María, G; Baker, A; Sierra, I; Enser, M E; Wood, J D

    1998-01-01

    Trained sensory panels in Britain and Spain assessed loin meat from commercial lambs purchased in Spain, which included Welsh lamb (imported from Britain) and two Spanish breeds (Merino and Rasa Aragonesa). The British panel also assessed British lamb purchased in local butcher shops and supermarkets. Sensory panels, in each country, received meat from the same lambs and used their local methods of cooking and assessment. Spanish panels used unstructured line scales to measure lamb odour intensity, tenderness, juiciness, lamb flavour intensity and two hedonic scales of flavour liking and overall liking. The British panel used 8 point category scales with the same attributes. Results from both panels in objective parameters were in agreement, hence showing that different trained sensory panels may arrive at the same conclusion. However, when panellists were allowed to make hedonic judgements (preference), the British panel preferred British lamb and the Spanish panel preferred Spanish lamb. This finding has important consequences for lamb producers who export their lambs and demonstrates that the underlying reasons for different preferences should be investigated. Production variables are discussed in relation to their influence on lamb eating quality and as a way to tailor lamb eating quality attributes familiar to consumers in the importing country.

  20. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations

    DEFF Research Database (Denmark)

    Kehlet, Ursula; Pagter, Mette; Aaslyng, Margit D.

    2017-01-01

    This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9......) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture...

  1. Perception of olive oils sensory defects using a potentiometric taste device.

    Science.gov (United States)

    Veloso, Ana C A; Silva, Lucas M; Rodrigues, Nuno; Rebello, Ligia P G; Dias, Luís G; Pereira, José A; Peres, António M

    2018-01-01

    The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day. In this work, the potential use of an electronic tongue as a taste sensor device to identify the defect predominantly perceived in olive oils was evaluated. The potentiometric profiles recorded showed that intra- and inter-day signal drifts could be neglected (i.e., relative standard deviations lower than 25%), being not statistically significant the effect of the analysis day on the overall recorded E-tongue sensor fingerprints (P-value = 0.5715, for multivariate analysis of variance using Pillai's trace test), which significantly differ according to the olive oils' sensory defect (P-value = 0.0084, for multivariate analysis of variance using Pillai's trace test). Thus, a linear discriminant model based on 19 potentiometric signal sensors, selected by the simulated annealing algorithm, could be established to correctly predict the olive oil main sensory defect (fusty, rancid, wet-wood or winey-vinegary) with average sensitivity of 75 ± 3% and specificity of 73 ± 4% (repeated K-fold cross-validation variant: 4 folds×10 repeats). Similarly, a linear discriminant model, based on 24 selected sensors, correctly classified 92 ± 3% of the olive oils as virgin or lampante, being an average specificity of 93 ± 3% achieved. The overall satisfactory predictive performances strengthen the feasibility of the developed taste sensor device as a complementary methodology for olive oils' defects analysis and subsequent

  2. Relation between sensory analysis and rheology of body lotions.

    Science.gov (United States)

    Moravkova, T; Filip, P

    2016-12-01

    Evaluation of sensory attributes of cosmetic products is traditionally based on sensory panels. However, in some cases, a suitable candidate method that can reduce time and costs is the use of instrumental analysis that can detect relatively very small changes of entry ingredients. Such approach has been already applied for emollients, salt content, stabilizers, etc. The aim of this contribution is to apply the relations between sensory analysis and rheology to a series of body lotions differing in the contents of emulsifiers and viscosity regulators. Sensory and rheological analyses are related. Rheological analysis can represent a good alternative to basic orientation in chosen customer's feelings. A rotational rheometer is the only instrumental device required for the measurements. An empirical rheological model was proposed by means of which the selected sensory attributes were evaluated using the numerical values of adjustable model parameters. This approach exhibited a very good agreement with the results obtained by the sensory panel. It was shown that a description of chosen sensory attributes can be responsibly carried out by rheological measurements, that is through the attained numerical values of the parameters appearing in a proposed empirical model characterizing shear viscosity of body lotions. © 2016 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  3. Sensory properties of Californian and imported extra virgin olive oils.

    Science.gov (United States)

    Delgado, Claudia; Guinard, Jean-Xavier

    2011-04-01

    Production and consumption of extra-virgin olive has been increasing in the United States, particularly in California. The objective of this study was to compare the sensory characteristics of 22 extra virgin olive oils (EVOO) from California, Italy, Spain, Chile, and Australia using a generic descriptive analysis. A total of 22 sensory attributes were identified and defined by the descriptive panel. With the exception of thick and citrus, all sensory attributes were significantly different among the oils. Canonical Variate Analysis (CVA) showed that California oils differed from some imported EVOOs, mainly by their absence of defects. A second analysis, of only those attributes included in the International Olive Council (IOC) official scorecard, provided a less detailed description of the samples and did not allow for a full characterization of the oils. While the IOC attributes allowed for faster classification in terms of clean versus defective EVOOs, the more comprehensive descriptive analysis provided both more information and a more refined classification of the samples. Variety and region of origin were important factors in the classification of both Californian and imported EVOOs.   Measuring olive oil sensory quality using the IOC method-positive attributes of fruitiness, bitterness, and pungency, and defects including fusty, musty, winey, and rancid-allows for the certification of oils as extra virgin but it provides limited information on the sensory characteristics of the oils. A full descriptive profile, on the other hand, provides information that can be used by producers in the processing and marketing of their oils, and is a useful tool in the education of consumers about the wide range of (positive) sensory attributes in EVOO and the various sensory styles of EVOO.

  4. A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

    Directory of Open Access Journals (Sweden)

    Luis Martinez

    2008-06-01

    Full Text Available Evaluation is a process that analyzes elements in order to achieve different objectives such as quality inspection, marketing and other fields in industrial companies. This paper focuses on sensory evaluation where the evaluated items are assessed by a panel of experts according to the knowledge acquired via human senses. In these evaluation processes the information provided by the experts implies uncertainty, vagueness and imprecision. The use of the Fuzzy Linguistic Approach 32 has provided successful results modelling such a type of information. In sensory evaluation it may happen that the panel of experts have more or less degree knowledge of about the evaluated items or indicators. So, it seems suitable that each expert could express their preferences in different linguistic term sets based on their own knowledge. In this paper, we present a sensory evaluation model that manages multigranular linguistic evaluation framework based on a decision analysis scheme. This model will be applied to the sensory evaluation process of Olive Oil.

  5. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.

    Science.gov (United States)

    Antón, María José; Suárez Valles, Belén; García Hevia, Ana; Picinelli Lobo, Anna

    2014-01-01

    Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees. © 2013 Institute of Food Technologists®

  6. 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.

  7. A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training

    Directory of Open Access Journals (Sweden)

    Aparicio, R.

    1991-06-01

    Full Text Available A mathematical procedure including Canonical Correlation, Factor and cluster analysis and Multiple Regression was designed to study whether two different sensory panels, with different levels of training, could be considered as a unity. Among others, correlations between each attribute of both panels, matrices of partial correlations, variance explained by the most important factors and similarity among clusters were computed as the procedure to evaluate if a Panel in training works as well as an expertise. In addition, every one of the factors was correlated with the final evaluation of quality for analyzing the interrelationship between the profile notes and the grading table of virgin olive oil quality from a mathematical point of view. Finally, a stepwise multiple correlation analyzes how the panels modeled the evaluated samples. Promising directions for future research are also suggested.

    Un procedimiento matemático que incluye Correlación Canónica, Análisis Factorial y de "clusters", y Regresión Múltiple fue diseñado para estudiar si dos paneles analíticos, con diferentes niveles de entrenamiento, podrían ser considerados idénticos. Para evaluar si un panel en o después de un entrenamiento opera tan bien como uno experto, se analizaron las correlaciones entre los atributos de ambos paneles, las matrices de correlaciones parciales, la varianza explicada por los factores más importantes y la similaridad entre los aglomerados ("clusters" entre otras. Además, los tres factores más importantes fueron correlacionados con las valoraciones finales de calidad, para conocer la interrelación entre la hoja de perfil y la tabla de puntuación. Finalmente, un análisis de regresión múltiple permite conocer cómo es el modelo que los paneles han diseñado para muestras de aceite de oliva virgen evaluadas. También se sugieren las tendencias en la investigación futura.

  8. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.

    Science.gov (United States)

    Varela, C; Barker, A; Tran, T; Borneman, A; Curtin, C

    2017-07-03

    Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts

  9. Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.

    Science.gov (United States)

    Freitas, Mírian Luisa Faria; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André

    2016-12-01

    The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame. © The Author(s) 2016.

  10. Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties.

    Science.gov (United States)

    Rey-Salgueiro, Ledicia; Gosálbez-García, Aitana; Pérez-Lamela, Concepción; Simal-Gándara, Jesús; Falqué-López, Elena

    2013-11-01

    As bottled mineral water market is increasing in the world (especially in emergent and developed countries), the development of a simple protocol to train a panel to evaluate sensory properties would be a useful tool for natural drinking water industry. A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). The tasting questionnaire included 13 attributes for still water plus overall impression and they were sorted by: colour hues, transparency and brightness, odour/aroma and taste/flavour/texture and 2 more for carbonated waters (bubbles and effervescence). The training lasted two months with, at least, 10 sessions, was adequate to evaluate bottled natural mineral water. To confirm the efficiency of the sensory training procedure two sensory groups formed the whole panel. One trained panel (6 persons) and one professional panel (6 sommeliers) and both participated simultaneously in the water tasting evaluation of 3 sample lots. Similar average scores obtained from trained and professional judges, with the same water trademarks, confirmed the usefulness of the training protocol. The differences obtained for trained panel in the first lot confirm the necessity to train always before a sensory procedure. A sensory water wheel is proposed to guide the training in bottled mineral water used for drinking, in connection with their chemical mineral content. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. 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

    texture. A trained panel carried out the sensory evaluation of 126 Serpa cheese samples with sixty days of ripening, in fourteen sessions. The panellists also performed a quantitative and also a hedonic assessment. The trained panel defined the Serpa cheese sensory profile, as well as was established correlations between the sensory attributes and cheese ´ quality.

  12. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus).

    Science.gov (United States)

    Pinto, Teresa; Vilela, Alice; Pinto, Andreia; Nunes, Fernando M; Cosme, Fernanda; Anjos, Rosário

    2018-03-06

    Consumer demand for organic products is increasing because of their claimed health benefits. Blackberries are a rich source of polyphenols, with high antioxidant activity; nevertheless, the impact of organic versus conventional agricultural practices on its phytochemical composition is unknown. 'Loch Ness' and 'Chester Thornless' were selected as blackberry cultivars for this study because of their desired sensory and technological properties, which make them more suitable for export. 'Loch Ness' variety presented a higher amounts of polyphenols and higher antioxidant activity when compared to the 'Chester Thornless' variety. The impact of agricultural practices on the phytochemical composition of the two varieties was contradictory. Under organic agricultural practices, levels of polyphenols increased for 'Loch Ness' and decreased for 'Chester Thornless', whereas the soluble solids content increased in both varieties. These changes in composition were correlated with changes observed in the blackberries' sensory profile. The effect of agricultural practices on the blackberries' chemical and sensory profile was dependent on the variety and cannot be generalized. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  13. Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.

    Science.gov (United States)

    Iijima, Yoko; Iwasaki, Yumi; Otagiri, Yuji; Tsugawa, Hiroshi; Sato, Tsuneo; Otomo, Hiroe; Sekine, Yukio; Obata, Akio

    2016-12-01

    Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.

  14. Temporal profile of pain and other sensory manifestations in Guillain-Barre' syndrome during ten days of hospitalization.

    Science.gov (United States)

    Karkare, K; Taly, Arun B; Sinha, Sanjib; Rao, S

    2011-01-01

    Focused studies on sensory manifestations, especially pain and paresthesia in Guillain-Barre' (GB) syndrome are few and far between. To study the sensory manifestations in GB syndrome during 10 days of hospitalization with clinico-electrophysiological correlation. The study included 60 non-consecutive patients with GB syndrome, fulfilling National Institute of Neurological and Communicative Disorders and Stroke (NINCDS) criteria for GB syndrome. Data especially related to clinical and electrophysiological evidence of sensory involvement were analyzed. Pain was assessed using a) visual analogue paraesthesias (Vapar), b) visual analogue for pain (Vap) and c) verbal rating scale for pain (Verp). Sensory symptoms were widely prevalent: paraesthesia in 45 (75%) patients and pain in 30 (50%) patients. Impairment of different sensory modalities included: pain in 8 (13.3%), joint position sense in 14 (23.3%), and vibration in 11 (18.3%). Electrophysiological evidence of abnormal sensory nerve conduction was noted in 35 (58.3%) patients. Pain assessment using Vapar, Vap and Verp for from Day 1 to Day 10 of hospitalization revealed that from Day 7 onwards the degree and frequency of sensory symptoms and signs decreased. On comparing various clinico-electrophysiological parameters among patients of GB syndrome with and without pain and paresthesia. Presence of respiratory distress correlated with pain and paresthesia (P=0.02). Sensory manifestations in GB syndrome are often under-recognized and under-emphasized. This study analyzed the evolution and the profile of pain and paresthesia in GB syndrome during hospitalization. Knowledge, especially about evolution of pain and paresthesia during hospitalization might improve understanding and patient care.

  15. 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.

  16. Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.

    Science.gov (United States)

    Alessandrini, Massimiliano; Battista, Fabrizio; Panighel, Annarita; Flamini, Riccardo; Tomasi, Diego

    2018-03-01

    Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. Pre-bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids. Metabolites of linalool were the most responsive to leaf removal. Wine produced from defoliated vines was preferred in tasting trials for its more intense fruity notes and mouthfeel attributes. Pre-bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. Desenvolvimento do perfil sensorial e avaliação sensorial/instrumental de suco de maracujá Sensory profile development and sensory/instrumental passion fruit juice evaluation

    Directory of Open Access Journals (Sweden)

    Regina C. Della Modesta

    2005-06-01

    developing the sensory profile and evaluating the changes that may occur during the passion fruit juice processing. Three passion fruit juices were analyzed: the raw material (pulp, which was pasteurized, kept in tambour and frozen; the ready-to-drink (formulated with sugar and water; and the pasteurized at 98 ºC, 30s. The sensory profile was composed of 13 attributes The quantitative descriptive analysis design comprised two factors, i.e. type of juice and panelists. The results were also analyzed using principal components analysis. Significant differences were found among the three juices except for the attribute passion fruit aroma and sweet aroma. the artificial aroma, cooked aroma, fermented aroma and fermented flavor were significantly higher (p<0.05 on the processed passion fruit juice. The first two principal components accounted for 57% of the variance. There were significant differences among the three juices regarding the colour parameters, except for the haze. The frozen juice kept in tambour was darker than both the formulated juice and the pasteurized juice. The red color of the frozen juice kept in tambour and the formulated juice was similar. On the other hand, the red color for the pasteurized juice was less intense. However the yellow colour was higher on the formulated juice, presenting lower values on the pasteurized juice and on the frozen juice kept in tambour.

  18. Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

    Directory of Open Access Journals (Sweden)

    Hidayat, B.T.,

    2017-08-01

    Full Text Available The effect of texturized vegetable protein (TVP on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value, WHC, Texture (Hardness and cooking yield (P<0.05. The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05. The highest water content is 40% TVP (64.02 ± 1.15% where the lowest water content is control (61.29 ± 1.88%. The highest fat content is control (12.16 ± 1.87% where the highest fat content is (8.53 ± 2.09%. For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05. The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05. Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

  19. Optical bi-sensorial measurement system for production control of extruded profiles

    Science.gov (United States)

    Weckenmann, A.; Bernstein, J.

    2008-09-01

    Extruded profiles are semi-finished products (made out of steel, brass, aluminum, synthetics...) which are appointed for wide applications in manufacturing of technical products. As yet used optical sensors in process control working to the shading technology detect the object's shadow orthographically to the axis of illumination. As a consequence they record it unattached by the profiles coat in measurement range at any point of the measured profile with high precision. As a matter of fact, concave zones cannot be captured. Alternatively the measurement of concave zones can be arranged by light-section systems. These do not comply with the required accuracy, are comparatively slow and moreover affected by dislocations of the section of the profile. A measurement system including a light-section and a shading system combines the advantages of both optical systems. It is to serve with a reliable conception for the assembly of a bi-sensorial measurement system consisting of both systems as well as suitable methods of analysis for the in-line inspection of concave profiles. As a result it contains conclusions concerning requirements of the light source, the arrangement of this source and the cameras, obtainable precision and sampling rate as well as the essential synchronization of both systems. After designing an appropriate prototype, the selected light-section system and the shading system will be synchronized and aligned. Therefore, the metered geometrical data will be merged for the evaluation of form deviation. So, developed and adapted software supports and contains proposals to the uncertainty after successful tests. The system and a calibration method will be proved in production where robustness will be a most critical despite of heat, dust and vibrations. The target uncertainty of less than 0.1 mm at every section of the profiles coat has to be met.

  20. 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"

  1. 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"

  2. Effect of combination pre-treatment on physicochemical, sensory ...

    African Journals Online (AJOL)

    GRACE

    2006-06-16

    Jun 16, 2006 ... sensory and microbial characteristics of fresh aerobically stored minced .... determined by a twelve-member trained (odor and color descriptive attribute) panel using Hedonic 9-point scale method (1 = Extremely objectionable ...

  3. 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

  4. Volatile profile and sensory quality of new varieties of Capsicum chinense pepper Perfil de voláteis e qualidade sensorial de novas variedades de pimentas Capsicum chinense

    Directory of Open Access Journals (Sweden)

    Deborah dos Santos Garruti

    2013-02-01

    Full Text Available The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema with a known commercial variety (Biquinho. Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.O objetivo deste estudo foi comparar a qualidade sensorial e o perfil de compostos voláteis de novas variedades de pimenta Capsicum (CNPH 4080, uma linhagem de cumari-do-pará, e BRS Seriema, com uma variedade comercial (Biquinho. Voláteis foram isolados do headspace dos frutos in natura por SPME e identificados por CG-EM. Conservas das pimentas foram produzidas para a análise sensorial. Descritores do aroma foram avaliados pelo método Check-All-That-Apply (CATA e os dados de frequência submetidos à Análise de Correspondência. A aceitação do sabor das amostras foi analisada por meio de ANOVA. A BRS Seriema apresentou rico perfil de voláteis, com 53 compostos identificados, sendo que cerca de 40% deles são compostos de aroma doce. A CNPH 4080 apresentou perfil semelhante ao da pimenta Biquinho, por

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

    Science.gov (United States)

    Hertz, Uri; Amedi, Amir

    2015-01-01

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

  6. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.

    Science.gov (United States)

    Noguerol-Pato, R; González-Álvarez, M; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

    2012-10-15

    The aroma profiles obtained of three Garnacha Tintorera-based wines were studied: a base wine, a naturally sweet wine, and a mixture of naturally sweet wine with other sweet wine obtained by fortification with spirits. The aroma fingerprint was traced by GC-MS analysis of volatile compounds and by sensorial analysis of odours and tastes. Within the volatiles compounds, sotolon (73 μg/L) and acetoin (122 μg/L) were the two main compounds found in naturally sweet wine. With regards to the odorant series, those most dominant for Garnacha Tintorera base wine were floral, fruity and spicy. Instead, the most marked odorant series affected by off-vine drying of the grapes were floral, caramelized and vegetal-wood. Finally, odorant series affected by the switch-off of alcoholic fermentation with ethanol 96% (v/v) fit for human consumption followed by oak barrel aging were caramelized and vegetal-wood. A partial least square test (PLS-2) was used to detect correlations between sets of sensory data (those obtained with mouth and nose) with the ultimate aim of improving our current understanding of the flavour of Garnacha Tintorera red wines, both base and sweet. Based on the sensory dataset analysis, the descriptors with the highest weight for separating base and sweet wines from Garnacha Tintorera were sweetness, dried fruit and caramel (for sweet wines) vs. bitterness, astringency and geranium (for base wines). Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Characterisation of volatile profile and sensory analysis of fresh-cut "Radicchio di Chioggia" stored in air or modified atmosphere.

    Science.gov (United States)

    Cozzolino, Rosaria; Martignetti, Antonella; Pellicano, Mario Paolo; Stocchero, Matteo; Cefola, Maria; Pace, Bernardo; De Giulio, Beatrice

    2016-02-01

    The volatile profile of two hybrids of "Radicchio di Chioggia", Corelli and Botticelli, stored in air or passive modified atmosphere (MAP) during 12 days of cold storage, was monitored by solid phase micro-extraction (SPME) GC-MS. Botticelli samples were also subjected to sensory analysis. Totally, 61 volatile organic compounds (VOCs) were identified in the headspace of radicchio samples. Principal component analysis (PCA) showed that fresh product possessed a metabolic content similar to that of the MAP samples after 5 and 8 days of storage. Projection to latent structures by partial least squares (PLS) regression analysis showed the volatiles content of the samples varied depending only on the packaging conditions. Specifically, 12 metabolites describing the time evolution and explaining the effects of the different storage conditions were highlighted. Finally, a PCA analysis revealed that VOCs profile significantly correlated with sensory attributes. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Quantitative sensory testing somatosensory profiles in patients with cervical radiculopathy are distinct from those in patients with nonspecific neck-arm pain.

    Science.gov (United States)

    Tampin, Brigitte; Slater, Helen; Hall, Toby; Lee, Gabriel; Briffa, Noelle Kathryn

    2012-12-01

    The aim of this study was to establish the somatosensory profiles of patients with cervical radiculopathy and patients with nonspecific neck-arm pain associated with heightened nerve mechanosensitivity (NSNAP). Sensory profiles were compared to healthy control (HC) subjects and a positive control group comprising patients with fibromyalgia (FM). Quantitative sensory testing (QST) of thermal and mechanical detection and pain thresholds, pain sensitivity and responsiveness to repetitive noxious mechanical stimulation was performed in the maximal pain area, the corresponding dermatome and foot of 23 patients with painful C6 or C7 cervical radiculopathy, 8 patients with NSNAP in a C6/7 dermatomal pain distribution, 31 HC and 22 patients with FM. For both neck-arm pain groups, all QST parameters were within the 95% confidence interval of HC data. Patients with cervical radiculopathy were characterised by localised loss of function (thermal, mechanical, vibration detection Ppain area and dermatome (thermal detection, vibration detection, pressure pain sensitivity Ppain groups demonstrated increased cold sensitivity in their maximal pain area (Ppain groups differed from patients with FM, the latter characterised by a widespread gain of function in most nociceptive parameters (thermal, pressure, mechanical pain sensitivity Ppain characteristics between the 2 neck-arm pain groups, distinct sensory profiles were demonstrated for each group. Copyright © 2012 International Association for the Study of Pain. Published by Elsevier B.V. All rights reserved.

  9. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.

    Science.gov (United States)

    Rincón, Arturo A; Pino, Verónica; Fresno, María R; Jiménez-Abizanda, Ana I; Álvarez, Sergio; Ayala, Juan H; Afonso, Ana M

    2017-04-01

    Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg -1 ), medium-chain free fatty acids (0.4-3.7 mmol·kg -1 ), and long-chain free fatty acids (0.2-2.1 mmol·kg -1 ) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

  10. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.

    Science.gov (United States)

    Procida, Giuseppe; Cichelli, Angelo; Lagazio, Corrado; Conte, Lanfranco S

    2016-01-15

    The volatile fraction of virgin olive oil is characterised by low molecular weight compounds that vaporise at room temperature. In order to obtain an aroma profile similar to natural olfactory perception, the composition of the volatile compounds was determined by applying dynamic headspace gas chromatography, performed at room temperature, with a cryogenic trap directly connected to a gas chromatograph-mass spectrometer system. Samples were also evaluated according to European Union and International Olive Council official methods for sensory evaluation. In this paper, the composition of the volatile fraction of 25 extra virgin olive oils from different regions of Italy was analysed and some preliminary considerations on relationships between chemical composition of volatile fraction and sensory characteristics are reported. Forty-two compounds were identified by means of the particular analytical technique used. All the analysed samples, classified as extra virgin by the panel test, never present peaks whose magnitude is important enough in defected oils. The study was focused on the evaluation of volatile compounds responsible for the positive impact on olive odour properties ('green-fruity' and 'sweet') and olfactory perception. Chemometric evaluation of data, obtained through headspace analysis and the panel test evaluation, showed a correlation between chemical compounds and sensory properties. On the basis of the results, the positive attributes of virgin olive oil are divided into two separated groups: sweet types or green types. Sixteen volatile compounds with known positive impact on odour properties were extracted and identified. In particular, eight compounds seem correlated with sweet properties whereas the green sensation appears to be correlated with eight other different substances. The content of the compounds at six carbon atoms proves to be very important in defining positive attributes of extra virgin olive oils and sensory evaluation. © 2015

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

    Directory of Open Access Journals (Sweden)

    Anderson do Nascimento Oliveira

    2012-12-01

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

  12. Evaluation of sensory panels of consumers of specialty coffee beverages using the boosting method in discriminant analysis

    Directory of Open Access Journals (Sweden)

    Gilberto Rodrigues Liska

    2015-12-01

    Full Text Available Automatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer groups. For the consumer group, four sensory characteristics were evaluated, such as aroma, body, sweetness, and final score, attributed to four types of specialty coffees. In order to obtain a classification rule that discriminates trained and untrained tasters, we used the conventional Fisher’s Linear Discriminant Analysis (LDA and discriminant analysis via boosting algorithm (AdaBoost. The criteria used in the comparison of the two approaches were sensitivity, specificity, false positive rate, false negative rate, and accuracy of classification methods. Additionally, to evaluate the performance of the classifiers, the success rates and error rates were obtained by Monte Carlo simulation, considering 100 replicas of a random partition of 70% for the training set, and the remaining for the test set. It was concluded that the boosting method applied to discriminant analysis yielded a higher sensitivity rate in regard to the trained panel, at a value of 80.63% and, hence, reduction in the rate of false negatives, at 19.37%. Thus, the boosting method may be used as a means of improving the LDA classifier for discrimination of trained tasters.

  13. Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds

    Science.gov (United States)

    Parunović, N.; Radović, Č.; Savić, R.

    2017-09-01

    In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA).The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.

  14. Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.

    Science.gov (United States)

    Jacobo-Velázquez, D A; Hernández-Brenes, C

    2011-08-01

    High hydrostatic pressure (HHP) processing pasteurizes avocado paste without a significant impact on flavor. Although HHP-treated avocado paste stored under refrigeration is safe for human consumption for months, sensory changes taking place during storage cause the rejection of the product by consumers within days. Although it is known that the shelf life of the product ends before its microbial counts are high, its sensory shelf life limiting factor remains unknown. The present study focused on the use of a trained panel and a consumer panel to determine the sensory shelf life limiting factor of HHP-treated avocado paste. The trained panel identified sour and rancid flavors as the main sensory descriptors (critical descriptors) that differentiated stored from freshly processed samples. Further data obtained from consumers identified sour flavor as the main cause for a significant decrease in the acceptability (shelf life limiting factor) of refrigerated HHP-treated avocado paste. The study allowed the elucidation of a proposed deterioration mechanism for HHP-treated avocado paste during its refrigerated shelf life. The information through this work enhances scientific knowledge of the product and proposes the sour flavor development during storage as a relevant sensory attribute that needs to be improved in order to enhance the product shelf life. At present, HHP is the most effective commercial nonthermal technology to process avocado paste when compared to thermal and chemical alternatives. HHP-treated avocado paste is a microbiologically stable food for a period of at least 45 d stored under refrigeration. However, previous published work indicated that consumers rejected the product after approximately 19 d of storage due to sensory changes. This manuscript presents a sensory study that permitted the identification of the critical sensory descriptor that is acting as the sensory shelf life limiting factor of the product. The data presented herein along with

  15. Evaluating Sensory Processing in Fragile X Syndrome: Psychometric Analysis of the Brain Body Center Sensory Scales (BBCSS).

    Science.gov (United States)

    Kolacz, Jacek; Raspa, Melissa; Heilman, Keri J; Porges, Stephen W

    2018-06-01

    Individuals with fragile X syndrome (FXS), especially those co-diagnosed with autism spectrum disorder (ASD), face many sensory processing challenges. However, sensory processing measures informed by neurophysiology are lacking. This paper describes the development and psychometric properties of a parent/caregiver report, the Brain-Body Center Sensory Scales (BBCSS), based on Polyvagal Theory. Parents/guardians reported on 333 individuals with FXS, 41% with ASD features. Factor structure using a split-sample exploratory-confirmatory design conformed to neurophysiological predictions. Internal consistency, test-retest, and inter-rater reliability were good to excellent. BBCSS subscales converged with the Sensory Profile and Sensory Experiences Questionnaire. However, data also suggest that BBCSS subscales reflect unique features related to sensory processing. Individuals with FXS and ASD features displayed more sensory challenges on most subscales.

  16. Perception and description of premium beers by panels with different degrees of product expertise

    DEFF Research Database (Denmark)

    Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom

    2016-01-01

    of consumers, classified according to their self-assessed product expertise into “Novices” (N = 14) and “Enthusiasts” (N = 26). The sensory panel at a large brewery, and a group of master brewers constituted the third panel (“Experts”, N = 15). The Napping® data from the three panels were digitalized using...

  17. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).

    Science.gov (United States)

    Morais Ferreira, Janaína Madruga; Azevedo, Bruna Marcacini; Luccas, Valdecir; Bolini, Helena Maria André

    2017-03-01

    Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry. © 2017 Institute of Food Technologists®.

  18. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.

    Science.gov (United States)

    Nunes, Paulo; Muxagata, Sara; Correia, Ana C; Nunes, Fernando M; Cosme, Fernanda; Jordão, António M

    2017-11-01

    Several studies have reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrel capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics are not usually considered. Thus the aim of this work was to evaluate the effect of oak wood barrel capacity and utilization time on the evolution of phenolic compounds, browning potential index and sensorial profile of an Encruzado white wine. For the 180 aging days considered, the use of new oak wood barrels induced a greater increase in global phenolic composition, including several individual compounds, such as gallic and ellagic acid, independently of the barrel capacity. Tendency for a lesser increase of the browning potential index values was detected for white wines aged in new oak wood barrels. The sensorial profile evolution, showed significant differences only for the aroma descriptors, namely for 'wood aroma' and 'aroma intensity', white wine aged in 225 L new oak wood barrels being the highest scored. The results show that, in general, the use of different capacities and utilization time of oak wood barrels used for white wine aging could play an important role in white wine quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. 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.

  20. Instrumental and sensory properties of pea protein-fortified extruded rice snacks.

    Science.gov (United States)

    Philipp, Claudia; Buckow, Roman; Silcock, Pat; Oey, Indrawati

    2017-12-01

    Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r=0.98), as well as acoustic and sensory crispness (r=0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r=-0.35 and -0.84, respectively). Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Extra-virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes.

    Science.gov (United States)

    Cavallo, Carla; Caracciolo, Francesco; Cicia, Gianni; Del Giudice, Teresa

    2018-03-01

    Over the years, niche-differentiation strategies and food policies have pushed quality standards of European extra-virgin olive oil towards a product that has a sensory profile consisting of fruity, bitter and pungent notes, with such oils having excellent healthy features. However, it is unclear whether typical consumers are ready for a richer and more complex sensory profile than the neutral one historically found on the market. This potential discrepancy is investigated in the present study aiiming to determine whether current demand is able to appreciate this path of quality enhancement. Implicit prices for each and every attribute of extra-virgin olive oil with a focus on sensory characteristics were investigated using a hedonic price model. Although confirming the importance of origin and terroir for extra-virgin olive oil, the results of the present study strongly confirm the discrepancy between what is currently valued on the market and what novel supply trends are trying to achieve in terms of the sensory properties of such products. Increasing consumer awareness about the direct link between the health quality of oils and their sensory profile appears to be necessary to make quality enhancement programs more successful on the market and hence more effective for companies. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  2. Improving the environmental profile of wood panels via co-production of ethanol and acetic acid.

    Science.gov (United States)

    Earles, J Mason; Halog, Anthony; Shaler, Stephen

    2011-11-15

    The oriented strand board (OSB) biorefinery is an emerging technology that could improve the building, transportation, and chemical sectors' environmental profiles. By adding a hot water extraction stage to conventional OSB panel manufacturing, hemicellulose polysaccharides can be extracted from wood strands and converted to renewably sourced ethanol and acetic acid. Replacing fossil-based gasoline and acetic acid has the potential to reduce greenhouse gas (GHG) emissions, among other possible impacts. At the same time, hemicellulose extraction could improve the environmental profile of OSB panels by reducing the level of volatile organic compounds (VOCs) emitted during manufacturing. In this study, the life cycle significance of such GHG, VOC, and other emission reductions was investigated. A process model was developed based on a mix of laboratory and industrial-level mass and energy flow data. Using these data a life cycle assessment (LCA) model was built. Sensitive process parameters were identified and used to develop a target production scenario for the OSB biorefinery. The findings suggest that the OSB biorefinery's deployment could substantially improve human and ecosystem health via reduction of select VOCs compared to conventionally produced OSB, gasoline, and acetic acid. Technological advancements are needed, however, to achieve desirable GHG reductions.

  3. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

    Science.gov (United States)

    Olsson, Viktoria; Håkansson, Andreas

    2018-01-01

    Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing. PMID:29342128

  4. A possible role of the Infant/Toddler Sensory Profile in screening for autism: a proof-of-concept study in the specific sample of prematurely born children with birth weights <1,500 g

    Czech Academy of Sciences Publication Activity Database

    Beranová, Š.; Stoklasa, J.; Dudová, I.; Marková, D.; Kašparová, M.; Zemánková, J.; Urbánek, Tomáš; Talášek, T.; Luukka, P.; Hrdlička, M.

    2017-01-01

    Roč. 13, January (2017), s. 191-200 ISSN 1178-2021 Institutional support: RVO:68081740 Keywords : autism spectrum disorders * preterm children * screening * Modified Checklist for Autism in Toddlers * Communication and Symbolic Behavior Scales Developmental Profile Infant-Toddler Checklist * Infant/Toddler Sensory Profile Subject RIV: AN - Psychology OBOR OECD: Psychology (including human - machine relations) Impact factor: 2.198, year: 2016 https://www.dovepress.com/a-possible-role-of-the-infanttoddler-sensory-profile-in-screening-for--peer-reviewed-article-NDT

  5. AVALIAÇÃO SENSORIAL DE VINHAS RIESLING ITÁLICO NACIONAIS UTILIZANDO PERFIL LIVRE SENSORY EVALUATION OF BRAZILIAN WELCHRIESLING WINES BY FREE-CHOICE PROFILING

    Directory of Open Access Journals (Sweden)

    Marta de Toledo BENASSI

    1998-08-01

    Full Text Available A literatura cita um grande número de trabalhos envolvendo análise sensorial descritiva para vinhos. Perfil Livre, uma nova técnica descritiva, foi utilizado na caracterização em termos de aparência, sabor e aroma para sete amostras de vinhos brancos Riesling Itálico nacionais. Doze provadores, sem experiência anterior com a técnica, foram selecionados utilizando-se teste triangular. Para o levantamento de atributos foi empregado o método rede. O número de atributos levantados por provador variou de sete a treze. Utilizou-se a análise Procrustes Generalizada para tratamento dos dados. Durante quinze dias, foram realizadas quinze sessões, sendo duas para a seleção de provadores, quatro para o levantamento de atributos, duas para checar a ficha e sete para avaliação das amostras (blocos incompletos balanceados. Foi obtida boa discriminação entre as amostras. Os vinhos foram separados com base em atributos de sabor (doce, frutado, ácido, "adstringente" e alcoólico, correlacionados com a dimensão 1 (25% da variância, e um atributo de aparência (cor amarela, correlacionado com a dimensão 2 (9% da variância.There is a large bibliography on descriptive sensory analysis of wines. Free-choice profiling, a new descriptive sensory technique, was applied to develop a profile with respect to appearance, aroma and taste for seven Brazilian Welchriesling wines. Twelve panelists, without experience with the technique, were selected using triangular tests. The Grid method was used to obtain the list of descriptors. The number of attributes developed for each judge vary from seven to thirteen. Generalized Procrustes Analysis were applied to the data. During fifteen days, fifteen sessions were realized: two to select the assessors, four to develop the terminology, two to check the score sheets and seven to evaluate the wines (balanced incomplete block design. It was observed good discrimination between the samples. Wines were

  6. Monitoring the sensory quality of canned white asparagus through cluster analysis.

    Science.gov (United States)

    Arana, Inés; Ibañez, Francisco C; Torre, Paloma

    2016-05-01

    White asparagus is one of the 30 vegetables most consumed in the world. This paper unifies the stages of their sensory quality control. The aims of this work were to describe the sensory properties of canned white asparagus and their quality control and to evaluate the applicability of agglomerative hierarchical clustering (AHC) for classifying and monitoring the sensory quality of manufacturers. Sixteen sensory descriptors and their evaluation technique were defined. The sensory profile of canned white asparagus was high flavor characteristic, little acidity and bitterness, medium firmness and very light fibrosity, among other characteristics. The dendrogram established groups of manufacturers that had similar scores in the same set of descriptors, and each cluster grouped the manufacturers that had a similar quality profile. The sensory profile of canned white asparagus was clearly defined through the intensity evaluation of 16 descriptors, and the sensory quality report provided to the manufacturers is in detail and of easy interpretation. AHC grouped the manufacturers according to the highest quality scores in certain descriptors and is a useful tool because it is very visual. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  7. Sensory source strength of used ventilation filters

    DEFF Research Database (Denmark)

    Clausen, Geo; Alm, Ole Martin; Fanger, Povl Ole

    2002-01-01

    A two-year-old filter was placed in a ventilation system recirculating the air in an experimental space. Via glass tubes supplied with a small fan it was possible to extract air upstream and downstream of the filter to an adjacent room. A panel could thus perform sensory assessments of the air fr...

  8. Brief Report: Further Evidence of Sensory Subtypes in Autism

    Science.gov (United States)

    Lane, Alison E.; Dennis, Simon J.; Geraghty, Maureen E.

    2011-01-01

    Distinct sensory processing (SP) subtypes in autism have been reported previously. This study sought to replicate the previous findings in an independent sample of thirty children diagnosed with an Autism Spectrum Disorder. Model-based cluster analysis of parent-reported sensory functioning (measured using the Short Sensory Profile) confirmed the…

  9. Avaliação do perfil sensorial de chá light sabor pêssego Sensory profile evaluation of light peach tea

    Directory of Open Access Journals (Sweden)

    Cibele Cristina Osawa

    2008-12-01

    Full Text Available No presente estudo foi determinado o perfil sensorial e a aceitação de três marcas comerciais de chá light sabor pêssego, denominadas A, B e C, acondicionadas em embalagem PET e adquiridas no comércio local. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ utilizando-se uma equipe de 11 provadores rigorosamente selecionados e treinados. A aceitação dos produtos foi avaliada por 33 consumidores representativos do público alvo. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA, Teste de Média de Tukey e Análise de Componentes Principais. As amostras comerciais apresentaram perfis semelhantes em alguns termos descritores e diferenças significativas em outros. A amostra A caracterizou-se principalmente pelos atributos aroma e sabor de banana passa; a amostra B por aroma artificial de pêssego e refrescância; e a amostra C por aroma natural de pêssego e doçura. O Teste Afetivo, analisado por ANOVA e Teste de Média de Tukey, indicou maior aceitação para a amostra C. A cor das amostras foi avaliada pelo método Cielab L*a*b*, sendo que a amostra C se destacou das demais pela cor vermelha.In this work, three different brands of light peach iced tea (A, B and C, purchased in a local market and packed in PET bottles were sensory analyzed. At first, Quantitative Descriptive Analysis (QDA was conducted in order to obtain the sensorial profile, with eleven tasters, previously selected and trained. The product acceptance was evaluated by 33 consumers, representing the target public. The QDA results were submitted to ANOVA, Tukey's test and Principal Component Analysis (PCA. The sample A was mainly characterized by banana aroma and flavor; the sample B by artificial peach aroma and refreshment; while the sample C by sweetness and natural peach aroma. The acceptance test, analyzed by ANOVA and Tukey's test, showed a greater acceptance for the sample C. The colour of the samples was evaluated by

  10. Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar

    Directory of Open Access Journals (Sweden)

    Marinko Petrović

    2013-01-01

    Full Text Available Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc. in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm. The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples.

  11. The effect of a psycho-educational program on CARS scores and short sensory profile in autistic children.

    Science.gov (United States)

    Papavasiliou, Antigone S; Nikaina, Irene; Rizou, Joanna; Alexandrou, Stratos

    2011-07-01

    There is great demand for effective management of children with Autistic Spectrum Disorders (ASD). This study aimed to investigate the effect of an individually tailored psycho-educational program for autistic children on the scores of the Childhood Autism Rating Scale (CARS) and the Short Sensory Profile (SSP). Forty children (36 males) were enrolled into an intervention program which consisted of occupational therapy including sensory integration techniques, speech therapy, social skills therapy and parent-directed approaches. Autism severity was assessed using CARS; sensory response capability with the SSP pre- and post-treatment. Eight children were intellectually normal; 12 borderline and 20 of low intelligence. Pre-treatment CARS showed that 8 were mildly autistic, 32 moderately-severely autistic. Post-treatment, 24 children changed category; 11 were no longer autistic. The percentage of children performing in the definitive difference region, according to total SSP score, changed slightly (45% vs 32.5%). Comparison of the pre- and post-treatment values revealed that CARS decreased significantly (p values (p educational therapy had a significant effect on autism severity according to CARS. Changes in the SSP scores were not significant. Copyright © 2011 European Paediatric Neurology Society. Published by Elsevier Ltd. All rights reserved.

  12. Severe sensory neuropathy in patients with adult-onset multiple acyl-CoA dehydrogenase deficiency.

    Science.gov (United States)

    Wang, Zhaoxia; Hong, Daojun; Zhang, Wei; Li, Wurong; Shi, Xin; Zhao, Danhua; Yang, Xu; Lv, He; Yuan, Yun

    2016-02-01

    Multiple Acyl-CoA dehydrogenase deficiency (MADD) is an autosomal recessive disorder of fatty acid oxidation. Most patients with late-onset MADD are clinically characterized by lipid storage myopathy with dramatic responsiveness to riboflavin treatment. Abnormalities of peripheral neuropathy have rarely been reported in patients with late-onset MADD. We describe six patients who presented with proximal limb weakness and loss of sensation in the distal limbs. Muscle biopsy revealed typical myopathological patterns of lipid storage myopathy and blood acylcarnitine profiles showed a combined elevation of multiple acylcarnitines supporting the diagnosis of MADD. However, nerve conduction investigations and sural nerve biopsies in these patients indicated severe axonal sensory neuropathy. Causative ETFDH gene mutations were found in all six cases. No other causative gene mutations were identified in mitochondrial DNA and genes associated with hereditary neuropathies through next-generation-sequencing panel. Late-onset patients with ETFDH mutations can present with proximal muscle weakness and distal sensory neuropathy, which might be a new phenotypic variation, but the precise underlying pathogenesis remains to be elucidated. Copyright © 2015. Published by Elsevier B.V.

  13. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches.

    Science.gov (United States)

    Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

    2018-07-01

    The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin/prune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  14. Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis.

    Science.gov (United States)

    Giménez, Ana; Gagliardi, Andrés; Ares, Gastón

    2017-09-01

    For most food products, shelf life is determined by changes in their sensory characteristics. A predetermined increase or decrease in the intensity of a sensory characteristic has frequently been used to signal that a product has reached the end of its shelf life. Considering all attributes change simultaneously, the concept of multivariate shelf life allows a single measurement of deterioration that takes into account all these sensory changes at a certain storage time. The aim of the present work was to apply survival analysis to estimate failure criteria in multivariate sensory shelf life testing using two case studies, hamburger buns and orange juice, by modelling the relationship between consumers' rejection of the product and the deterioration index estimated using PCA. In both studies, a panel of 13 trained assessors evaluated the samples using descriptive analysis whereas a panel of 100 consumers answered a "yes" or "no" question regarding intention to buy or consume the product. PC1 explained the great majority of the variance, indicating all sensory characteristics evolved similarly with storage time. Thus, PC1 could be regarded as index of sensory deterioration and a single failure criterion could be estimated through survival analysis for 25 and 50% consumers' rejection. The proposed approach based on multivariate shelf life testing may increase the accuracy of shelf life estimations. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. 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...... attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of rawmaterial and thereby increase the consumption...

  16. Assessment of changes in the aroma and sensory profile of dawadawa due to modification in fermentation conditions

    International Nuclear Information System (INIS)

    Agyei-Baoteng, R.

    2013-07-01

    Dawadawa is the most popular traditional condiment in West Africa and is produced by the fermentation of African locust bean seeds. Though the alkaline fermentation results in the production of a tasty condiment, it has a strong ammoniacal odour which some consumers find unattractive and offensive. This work was carried out to develop procedures for reducing the pungent odour of dawadawa in order to increase its popularity and market value especially amongst non-traditional users. Various treatments were applied to the fermenting locust bean seeds 15 hours into the fermentation which lasted for a total of 96 hours. Some treatments were also tested on the beans after fermentation. Treatments which were applied during fementation were fementation under conditions of limited oxygen, low temperature fermentation, irradiation by gamma radiation and steaming. Post-fermentation treatments were partial frying and roasting after fermentation. Samples were taken during fermentation and analyzed for Bacillus count on Nutrient Agar, pH, percentage titratable acidity, moisture content by the oven dry method, crude protein content by the kjeldhal method and texture by the texture analyzer. The final product was analyzed for aroma profile by GC-MS analysis using the Dynamic Headspace Sampling (DHS) method and also by descriptive sensory analysis by a semi-trained panel. Application of all the treatments applied during fermentation resulted in a ten to a hundredfold lower Bacillus counts compared to the control sample at various stages of fermentation. The reduction in the Bacillus activities resulted in a lower rise in pH giving final pH values of 6.8 to 7.53 compared to 8.37 in the control. The rise in pH was due to the proteolytic activity of the Bacillus species which break down the proteins into peptides and amino acids and subsequently utilize the amino acids to produce ammonia leading to the rise in pH. All the samples recorded a simultaneous increase in titratable acidity

  17. Contribution to interplay between a delamination test and a sensory analysis of mid-range lipsticks.

    Science.gov (United States)

    Richard, C; Tillé-Salmon, B; Mofid, Y

    2016-02-01

    Lipstick is currently one of the most sold products of cosmetics industry, and the competition between the various manufacturers is significant. Customers mainly seek products with high spreadability, especially long-lasting or long wear on the lips. Evaluation tests of cosmetics are usually performed by sensory analysis. This can then represent a considerable cost. The object of this study was to develop a fast and simple test of delamination (objective method with calibrated instruments) and to interplay the obtained results with those of a discriminative sensory analysis (subjective method) in order to show the relevance of the instrumental test. Three mid-range lipsticks were randomly chosen and were tested. They were made of compositions as described by the International Nomenclature of Cosmetic Ingredients (INCI). Instrumental characterization was performed by texture profile analysis and by a special delamination test. The sensory analysis was voluntarily conducted with an untrained panel as blind test to confirm or reverse the possible interplay. The two approaches or methods gave the same type of classification. The high-fat lipstick had the worst behaviour with the delamination test and the worst notation of the intensity of descriptors with the sensory analysis. There is a high correlation between the sensory analysis and the instrumental measurements in this study. The delamination test carried out should permit to quickly determine the lasting (screening test) and in consequence optimize the basic formula of lipsticks. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  18. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris

    DEFF Research Database (Denmark)

    Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing

    2015-01-01

    Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold...... maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold...... maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose...

  19. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.

    Science.gov (United States)

    Politowicz, Joanna; Lech, Krzysztof; Lipan, Leontina; Figiel, Adam; Carbonell-Barrachina, Ángel A

    2018-03-01

    One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD). The volatile composition of fresh and dried shiitake mushrooms was analysed by SPME, GC-MS and GC-FID, and showed the presence of 71 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh shiitake were 1-octen-3-ol (20.2%), 2-octanone (20.7%), 1,2,4-trithiolane (9.8%), and 1,2,3,5,6-pentathiepane (8.2%). Drying of shiitake mushrooms caused significant losses of C8 compounds and cyclic sulfur compounds, such as 1,2,4-trithiolane (V31) and 1,2,4,5-tetrathiane (V57). Samples dried at CD 80 °C implied a relative short drying time (120 min), had the highest contents of total volatiles (1594 μg 100 g -1 ) and cyclic sulfur compounds (e.g. V57 126 μg 100 g -1 ), and the highest intensity of most of the key positive sensory attributes, such as inner colour (7.0), fresh shiitake flavour (6.7), and sponginess (6.2). The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 °C (for companies with vacuum and liquid nitrogen facilities). © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  20. Sensory characteristics and volatile profiles of parsley ( Petroselinum crispum [Mill.] Nym.) in correlation to resistance properties against Septoria Blight ( Septoria petroselini ).

    Science.gov (United States)

    Ulrich, Detlef; Bruchmüller, Tobias; Krüger, Hans; Marthe, Frank

    2011-10-12

    Sixteen different genotypes of parsley, including two cultivars, six populations, and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to Septoria petroselini . The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and α-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers.

  1. 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.

  2. Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.

    Science.gov (United States)

    Mishra, Prashant K; Tripathi, Jyoti; Gupta, Sumit; Variyar, Prasad S

    2017-01-15

    Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (palcohols and terpene hydrocarbons while an increase in content of various sulfurous compounds, terpene alcohols, ketones and pyrazines was noted. Descriptive sensory analysis showed that the maximum intensity of 'kidney bean', 'earthy' and 'smoky' odour was observed in Kashmiri red while Sharmili variety was characterised by 'sulfurous' odour. Correlation of volatile profile data with descriptive sensory analysis and odour activity values clearly established the role of compounds, such as methanethiol, diethyl sulfide, dimethyl disulfide, methional and dimethyl trisulfide, in contributing to 'cooked kidney bean' aroma, while dimethyl sulfoxide, dimethyl sulfone and ethyl methyl sulfone were responsible for 'sulfurous' aroma. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

    Science.gov (United States)

    Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

    2015-07-01

    The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

    Science.gov (United States)

    Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

    2015-05-01

    There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

  5. A sensory analysis of butter cookies: An application of generalized procrustes analysis

    DEFF Research Database (Denmark)

    Juhl, Hans Jørn

    1994-01-01

    Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate...... if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory profile. 3. Generalized Procrustes Analysis is used to analyze the results. It is a relatively new technique...

  6. Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

    DEFF Research Database (Denmark)

    Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio; Moreno-Indias, Isabel

    2013-01-01

    , therefore, was to evaluate sensorial differences between IM and LM using the Canary Islands as an example of an outermost region of Europe. Two kinds of sensory analyses were performed: a triangular test with 31 untrained consumers and a descriptive test with a trained 12-member tasting panel...

  7. Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut

    Science.gov (United States)

    Certain roasted peanut quality sensory attributes are very important breeding objectives for peanut manufactory and consumers. Currently the only means of measuring these traits is the use of a trained sensory panel. This is a costly and time-consuming process. It is desirable, from a cost, time an...

  8. IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L. CULTIVARS

    Directory of Open Access Journals (Sweden)

    Borislav Miličević

    2017-01-01

    Full Text Available The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna. Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.

  9. Sensory, yield and quality differences between organically and conventionally grown winter wheat.

    Science.gov (United States)

    Arncken, Christine M; Mäder, Paul; Mayer, Jochen; Weibel, Franco P

    2012-11-01

    Consumers expect organic produce to have higher environmental, health and sensory related qualities than conventional produce. In order to test sensory differences between bio-dynamically, bio-organically and conventionally grown winter wheat (Triticum aestivum L., cv. Runal), we performed double-blinded triangle tests with two panels on dry wholemeal flour from the harvest years 2006, 2007 and 2009 and from two field replicates of the 'DOK' long-term farming system comparison field trial near Basel, Switzerland. Yield and quality parameters were also assessed. Significant farming system effects were found for yield (up to 42% reduction in the organic system), thousand kernel weight, hectolitre weight and crude protein content across the three years. In the triangle tests one out of 12 pair-wise farming system comparisons (PFSCs) on wholemeal flour made from the different wheat samples showed significant sensory differentiation (between bio-dynamically and conventionally grown wheat). When all data from the three harvest years and two panels were aggregated, a statistically significant effect (P = 0.045) of PFSCs on the number of correct answers became evident. Although testing of dry wholemeal flour was very challenging for panellists, we were able to show that sensory differences between farming systems can occur. Copyright © 2012 Society of Chemical Industry.

  10. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications.

    Science.gov (United States)

    Valverde-Som, Lucia; Ruiz-Samblás, Cristina; Rodríguez-García, Francisco P; Cuadros-Rodríguez, Luis

    2018-02-09

    The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is the characteristic that can be measured by a taster panel. However, as for any analytical measuring device, the tasters, individually, and the panel, as a whole, should be harmonized and validated and proper olive oil standards are needed. In the present study, multivariate approaches are put into practice in addition to the rules to build a multivariate control chart from chromatographic volatile fingerprinting and chemometrics. Fingerprinting techniques provide analytical information without identify and quantify the analytes. This methodology is used to monitor the stability of sensory reference materials. The similarity indices have been calculated to build multivariate control chart with two olive oils certified reference materials that have been used as examples to monitor their stabilities. This methodology with chromatographic data could be applied in parallel with the 'panel test' sensory method to reduce the work of sensory analysis. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

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

    Science.gov (United States)

    Bach, Vibe; Kidmose, Ulla; Thybo, Anette K; Edelenbos, Merete

    2013-03-30

    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. 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. A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. © 2012 Society of Chemical Industry.

  12. Sensory evaluation of Regina freestone peaches treated with low doses of gamma radiation

    International Nuclear Information System (INIS)

    O'Mahony, M.; Wong, S.Y.; Odbert, N.

    1985-01-01

    Sensory appraisal of low post-harvest gamma irradiation dosing (65-75 Krad) of a single batch of peaches revealed significant differences in aroma and in taste components not associated with sweetness, but only slight differences in firmness and appearance. A panel of practiced judges evaluated irradiated and non-irradiated peaches using a technique of minimal cross-sensory inference. The significant differences in aroma and taste also were detected by untrained judges

  13. Sensory modulation disorders in childhood epilepsy.

    Science.gov (United States)

    van Campen, Jolien S; Jansen, Floor E; Kleinrensink, Nienke J; Joëls, Marian; Braun, Kees Pj; Bruining, Hilgo

    2015-01-01

    Altered sensory sensitivity is generally linked to seizure-susceptibility in childhood epilepsy but may also be associated to the highly prevalent problems in behavioral adaptation. This association is further suggested by the frequent overlap of childhood epilepsy with autism spectrum disorder (ASD) and attention deficit hyperactivity disorder (ADHD), conditions in which altered behavioral responses to sensory stimuli have been firmly established. A continuum of sensory processing defects due to imbalanced neuronal inhibition and excitation across these disorders has been hypothesizedthat may lead to common symptoms of inadequate modulation of behavioral responses to sensory stimuli. Here, we investigated the prevalence of sensory modulation disorders among children with epilepsy and their relation with symptomatology of neurodevelopmental disorders. We used the Sensory Profile questionnaire to assess behavioral responses to sensory stimuli and categorize sensory modulation disorders in children with active epilepsy (aged 4-17 years). We related these outcomes to epilepsy characteristics and tested their association with comorbid symptoms of ASD (Social Responsiveness Scale) and ADHD (Strengths and Difficulties Questionnaire). Sensory modulation disorders were reported in 49 % of the 158 children. Children with epilepsy reported increased behavioral responses associated with sensory "sensitivity," "sensory avoidance," and "poor registration" but not "sensory seeking." Comorbidity of ASD and ADHD was associated with more severe sensory modulation problems, although 27 % of typically developing children with epilepsy also reported a sensory modulation disorder. Sensory modulation disorders are an under-recognized problem in children with epilepsy. The extent of the modulation difficulties indicates a substantial burden on daily functioning and may explain an important part of the behavioral distress associated with childhood epilepsy.

  14. Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings

    DEFF Research Database (Denmark)

    Nielsen, Durita; Hyldig, Grethe; Nielsen, Jette

    2005-01-01

    Sensory properties of marinated herring processed from raw material from Danish commercial catches were described and related to fishing season and biological, chemical and functional properties. Herring was caught on five cruises and stored on board in tanks or ice. The sensory profile of marina......Sensory properties of marinated herring processed from raw material from Danish commercial catches were described and related to fishing season and biological, chemical and functional properties. Herring was caught on five cruises and stored on board in tanks or ice. The sensory profile...

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

    Directory of Open Access Journals (Sweden)

    Vivianne Montarroyos Padilha

    2010-09-01

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

  16. Sensory profile and contribution of major components of aroma in dry red wine quality

    Directory of Open Access Journals (Sweden)

    Luisa Costa de Oliveira

    2012-11-01

    Full Text Available This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p<=0.05. 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team.

  17. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.

    Science.gov (United States)

    Nissen, Lise R; Byrne, Derek V; Bertelsen, Grete; Skibsted, Leif H

    2004-11-01

    Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in precooked pork patties was investigated during storage under retail conditions (10 days, 4 °C, atmospheric air), using descriptive sensory profiling following reheating and quantitative measurements of hexanal, thiobarbituric acid reactive substances (TBARS) and vitamin E as indicators of lipid oxidation. The initial oxidative status of pork patties (evaluated by ANOVA) showed a significant lower level of secondary oxidation products and higher levels of vitamin E in patties with extracts incorporated, indicating that the extracts retarded lipid oxidation during processing of the meat. Data analysis for the storage study was based on qualitative overview of sensory/chemical variation by principal component analysis (PCA) and quantitative ANOVA-PLSR for determination of the relationship between design variables (days of chill-storage, extract treatment) versus sensory-chemical variables and PLSR for elucidating the predictive ability of the chemical methods for sensory terms. Lipid oxidation was seen to involve a decrease in perception of meat flavour/odour and a concomitant increase in the off-flavour/odours linseed, rancid. TBARS, hexanal and vitamin E were all significant predictive indices (Pfresh meat flavour/odour. The effect of the various extracts incorporated in the product was clearly related to the degree of lipid oxidation and an overall ranking of the antioxidative efficiency of extracts in declining order became apparent: Rosemary>Grape skin>Tea>Coffee>Reference. Furthermore, the relation between extracts and vitamin E indicated that the extracts, to some extent, interacted with the vitamin and prevented it from degrading. In conclusion, the rosemary extract displayed potential for maintaining sensory eating quality in processed pork products.

  18. Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools

    Science.gov (United States)

    Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen

    2016-02-01

    The approach presented herein reports the application of near infrared (NIR) spectroscopy, in contrast with human sensory panel, as a tool for estimating Chinese rice wine quality; concretely, to achieve the prediction of the overall sensory scores assigned by the trained sensory panel. Back propagation artificial neural network (BPANN) combined with adaptive boosting (AdaBoost) algorithm, namely BP-AdaBoost, as a novel nonlinear algorithm, was proposed in modeling. First, the optimal spectra intervals were selected by synergy interval partial least square (Si-PLS). Then, BP-AdaBoost model based on the optimal spectra intervals was established, called Si-BP-AdaBoost model. These models were optimized by cross validation, and the performance of each final model was evaluated according to correlation coefficient (Rp) and root mean square error of prediction (RMSEP) in prediction set. Si-BP-AdaBoost showed excellent performance in comparison with other models. The best Si-BP-AdaBoost model was achieved with Rp = 0.9180 and RMSEP = 2.23 in the prediction set. It was concluded that NIR spectroscopy combined with Si-BP-AdaBoost was an appropriate method for the prediction of the sensory quality in Chinese rice wine.

  19. Large thermal protection system panel

    Science.gov (United States)

    Weinberg, David J. (Inventor); Myers, Franklin K. (Inventor); Tran, Tu T. (Inventor)

    2003-01-01

    A protective panel for a reusable launch vehicle provides enhanced moisture protection, simplified maintenance, and increased temperature resistance. The protective panel includes an outer ceramic matrix composite (CMC) panel, and an insulative bag assembly coupled to the outer CMC panel for isolating the launch vehicle from elevated temperatures and moisture. A standoff attachment system attaches the outer CMC panel and the bag assembly to the primary structure of the launch vehicle. The insulative bag assembly includes a foil bag having a first opening shrink fitted to the outer CMC panel such that the first opening and the outer CMC panel form a water tight seal at temperatures below a desired temperature threshold. Fibrous insulation is contained within the foil bag for protecting the launch vehicle from elevated temperatures. The insulative bag assembly further includes a back panel coupled to a second opening of the foil bag such that the fibrous insulation is encapsulated by the back panel, the foil bag, and the outer CMC panel. The use of a CMC material for the outer panel in conjunction with the insulative bag assembly eliminates the need for waterproofing processes, and ultimately allows for more efficient reentry profiles.

  20. Sensory profiling of Dalmatian dry-cured ham under different temperature conditions

    Directory of Open Access Journals (Sweden)

    Zlatko Janječić

    2010-01-01

    Full Text Available To investigate the influence of the Dalmatian ham processing conditions on weight loss and sensory characteristics, 20 hams were processed following different temperature conditions during salting and ripening. For that purpose, hams were evaluated using quantitative descriptive analysis. The weight loss was higher and all sensory traits except presence of tyrosine and phenylalanine crystals were higher rated for hams processed at higher temperatures. The most significant (P<0.0001 influence of temperature was established on subcutaneous fat color, muscle color and presence of tyrosine and phenylalanine, whereas no influence was established on appearance, marbling, flavor and melting. This concludes that there is overall significant effect of higher temperature on sensory characteristics most likely due to the more intense proteolysis and lipolysis.

  1. Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

    Directory of Open Access Journals (Sweden)

    Isabelle Souchon

    2013-05-01

    Full Text Available The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.

  2. Cross-Cultural Adaptation and Psychometric Properties of the Malay Version of the Short Sensory Profile.

    Science.gov (United States)

    Ee, Su Im; Loh, Siew Yim; Chinna, Karuthan; Marret, Mary J

    2016-01-01

    To translate, culturally adapt, and examine psychometric properties of the Malay version Short Sensory Profile (SSP-M). Pretesting (n = 30) of the original English SSP established its applicability for use with Malaysian children aged 3-10 years. This was followed by the translation and cross-cultural adaptation of the SSP-M. Two forward and two back translations were compared and reviewed by a committee of 10 experts who validated the content of the SSP-M, before pilot testing (n = 30). The final SSP-M questionnaire was completed by 419 parents of typically developing children aged 3-10 years. Cronbach's alpha of each section of the SSP-M ranged from 0.73 to 0.93 and the intraclass correlation coefficient (ICC) indicated good reliability (0.62-0.93). The seven factor model of the SSP-M had an adequate fit with evidence of convergent and discriminant validity. We conclude that the SSP-M is a valid and reliable screening tool for use in Malaysia with Malay-speaking parents of children aged 3-10 years. The SSP-M enables Malay-speaking parents to answer the questionnaire with better reliability, and provides occupational therapists with a valid tool to screen for sensory processing difficulties.

  3. Pain when walking: individual sensory profiles in the foot soles of torture victims - a controlled study using quantitative sensory testing

    DEFF Research Database (Denmark)

    Prip, K.; Persson, A. L.; Sjolund, B. H.

    2012-01-01

    Background: With quantitative sensory testing (QST) we recently found no differences in sensory function of the foot soles between groups of torture victims with or without exposure to falanga (beatings under the feet). Compared to matched controls the torture victims had hyperalgesia to deep mec...

  4. Effect of squash seed meal (Cucurbita moschata on broiler performance, sensory meat quality, and blood lipid profile

    Directory of Open Access Journals (Sweden)

    YM Aguilar

    2011-12-01

    Full Text Available In this experiment, 240 Cobb-500® broilers reared from1 to 49 days, and distributed according to a completely experimental randomized design with four treatments of four replicates each in order to evaluate the effect of the dietary inclusion of 0, 33, 66 or 100 g/kg of squash seed meal (SSM (Cucurbita moschata on the performance, carcass yield, serum lipid profile and sensory meat quality of broilers. Significant differences (p<0.05 were detected in performance, carcass weight, weight and breast yield, and leg weight. The best results were obtained with 33 and 66 g/kg as compared to the control diet and 100 g SSM /kg. Abdominal fat decreased with the inclusion of 66 and 100 g SSM / kg, but the sensory quality of breast and thighs was not affected by the inclusion of SSM. The serum levels of total cholesterol, very low density (VLDL and low density (LDL lipoproteins, triglycerides, glucose and atherogenic index decreased with the inclusion of 100 g/kg of SSM, except for high density lipoproteins (HDL, which increased. The inclusion of 0, 33, 66 and 100 g/kg of SSM in broiler diets, partially replacing soybean meal and vegetable oil, improved live performance and edible portions yield. In addition, abdominal fat and serum levels of harmful lipids were reduced, whereas serum levels of beneficial lipids increased. There was no effect on meat sensory quality.

  5. How a Huottuja (Piaroa community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method

    Directory of Open Access Journals (Sweden)

    Patricia Vit

    2011-06-01

    Full Text Available Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini of the Huottuja (Piaroa community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa "isabitto" and dark amber Tetragona clavipes "ajavitte", the false light and dark "angelita" honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA. The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50% was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69% was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.

  6. How a Huottuja (Piaroa community perceives genuine and false honey from the Venezuelan Amazon, by free-choice profi le sensory method

    Directory of Open Access Journals (Sweden)

    Patricia Vit

    2011-10-01

    Full Text Available Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini of the Huottuja (Piaroa community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa "isabitto" and dark amber Tetragona clavipes "ajavitte", the false light and dark "angelita" honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA. The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50% was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69% was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.

  7. Metabolomic profiling and sensorial quality of 'Golden Delicious', 'Liberty', 'Santana', and 'Topaz' apples grown using organic and integrated production systems.

    Science.gov (United States)

    Vanzo, Andreja; Jenko, Mojca; Vrhovsek, Urska; Stopar, Matej

    2013-07-03

    Apple quality was investigated in the scab-resistant 'Liberty', 'Santana', and 'Topaz' cultivars and the scab-susceptible 'Golden Delicious' cultivar. Trees subjected to the same crop load were cultivated using either an organic (ORG) or an integrated production (IP) system. Physicochemical properties, phenolic content, and sensorial quality of fruit from both systems were compared. There were no significant differences in fruit mass, starch, and total soluble solid content (the latter was higher in ORG 'Liberty') between ORG and IP fruit, whereas significantly higher flesh firmness was found in ORG fruit (except no difference in 'Golden Delicious'). Significantly higher total phenolic content in ORG fruit was found in 'Golden Delicious', whereas differences in other cultivars were not significant. Targeted metabolomic profiling of multiple classes of phenolics confirmed the impact of the production system on the 'Golden Delicious' phenolic profile as higher levels of 4-hydroxybenzoic acid, neo- and chlorogenic acids, phloridzin, procyanidin B2+B4, -3-O-glucoside and -3-O-galactoside of quercetin, kaempferol-3-O-rutinoside, and rutin being found in ORG fruit. The results obtained suggested that scab resistance influenced the phenolic biosynthesis in relation to the agricultural system. Sensorial evaluation indicated significantly better flavor (except for 'Topaz') and better appearance of IP fruit.

  8. Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994.

    Science.gov (United States)

    Sasaki, Keisuke; Motoyama, Michiyo; Narita, Takumi; Chikuni, Koichi

    2013-10-01

    Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of 60°C and 72°C were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

  9. Uncertainties in predicting solar panel power output

    Science.gov (United States)

    Anspaugh, B.

    1974-01-01

    The problem of calculating solar panel power output at launch and during a space mission is considered. The major sources of uncertainty and error in predicting the post launch electrical performance of the panel are considered. A general discussion of error analysis is given. Examples of uncertainty calculations are included. A general method of calculating the effect on the panel of various degrading environments is presented, with references supplied for specific methods. A technique for sizing a solar panel for a required mission power profile is developed.

  10. Relationship between the nutrition status and sensory characteristics of melon fertilized with wine-distillery waste compost

    Science.gov (United States)

    Requejo, María Isabel; Sánchez-Palomo, Eva; González, Miguel Angel; Castellanos, Maria Teresa; Villena, Raquel; Cartagena, Maria Carmen; Ribas, Francisco

    2015-04-01

    The interest in developing sustainable agriculture is becoming more important day by day. A large quantity of wastes from the wine and distillery industry are produced and constitute a serious problem not only environmental but also economic. The use of exhausted grape marc compost as organic amendment is a management option of the fertility of soils. On the other hand, consumers are increasingly concerned about the type, quality and origin of food production. Flavor and aroma are most often the true indicators of shelf-life from the consumer's point of view. The aim of this study was to relate the nutritional status of melon fertilized with exhausted grape marc compost with the sensory profile of fresh-cut fruits. A field experiment was established with three doses of compost (1, 2 and 3 kg per linear meter) and a control. Melons were harvested at maturity and the sensory evaluation was carried out by an expert panel of melon tasters to describe odour, flavour and texture. Nitrogen, phosphorus and potassium concentration was determined in the fruits to calculate nutrient absorption. Acknowledgements: This project has been supported by INIA-RTA2010-00110-C03-01

  11. Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part I: framework and fundamentals.

    Science.gov (United States)

    Valverde-Som, Lucia; Ruiz-Samblás, Cristina; Rodríguez-García, Francisco P; Cuadros-Rodríguez, Luis

    2018-02-09

    Virgin olive oil is the only food product for which sensory analysis is regulated to classify it in different quality categories. To harmonize the results of the sensorial method, the use of standards or reference materials is crucial. The stability of sensory reference materials is required to enable their suitable control, aiming to confirm that their specific target values are maintained on an ongoing basis. Currently, such stability is monitored by means of sensory analysis and the sensory panels are in the paradoxical situation of controlling the standards that are devoted to controlling the panels. In the present study, several approaches based on similarity analysis are exploited. For each approach, the specific methodology to build a proper multivariate control chart to monitor the stability of the sensory properties is explained and discussed. The normalized Euclidean and Mahalanobis distances, the so-called nearness and hardiness indices respectively, have been defined as new similarity indices to range the values from 0 to 1. Also, the squared mean from Hotelling's T 2 -statistic and Q 2 -statistic has been proposed as another similarity index. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  12. Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel.

    Science.gov (United States)

    Krüsemann, Erna J Z; Lasschuijt, Marlou P; de Graaf, C; de Wijk, René A; Punter, Pieter H; van Tiel, Loes; Cremers, Johannes W J M; van de Nobelen, Suzanne; Boesveldt, Sanne; Talhout, Reinskje

    2018-05-23

    Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco […]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use

  13. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

    DEFF Research Database (Denmark)

    Hedegaard, Rikke Susanne Vingborg; Kristensen, D.; Nielsen, J. H.

    2006-01-01

    products. The milk samples were evaluated in parallel by descriptive sensory analysis by a trained panel, and the correlation between the chemical analysis and the descriptive sensory analysis was evaluated. The fatty acid composition of the 3 types of milk was found to influence the oxidative...... and lipolytic changes occurring in the milk during chill storage for 4 d. Sensory analysis and chemical analysis showed high correlation between the typical descriptors for oxidation such as cardboard, metallic taste, and boiled milk and specific chemical markers for oxidation such as hexanal. Notably, primary...... oxidation products (i.e., lipid hydroperoxides) and even the tendency of formation of radicals as measured by electron spin resonance spectroscopy were also highly correlated to the sensory descriptors for oxidation. Electron spin resonance spectroscopy should accordingly be further explored as a routine...

  14. Importance of fruit variability in the assessment of apple quality by sensory evaluation

    DEFF Research Database (Denmark)

    Bavay, Cécile; Symoneaux, Ronan; Maître, Isabelle

    2013-01-01

    cultivars, apples were sorted into homogenous acoustic firmness categories within each cultivar. The discrimination ability of the trained panel was observed not only between cultivars but also within each cultivar for crunchiness, firmness, juiciness and acidity. Following these results, a mixed......The assessment of produce quality is a major aspect of applied postharvest biology. Horticultural researchers working on organoleptic quality of fruit need objective methods for the evaluation of sensory properties. The development of sensory methodologies specifically for apples highlighted...... the problem of handling variation due to fruit variability and assessor differences. The aim of this study was to investigate the weight of within-batch variability in sensory evaluation of apples and to propose a methodology that accounts for this variability. Prior to sensory analysis, for three apple...

  15. Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers; Selección y entrenamiento de un panel para evaluar el defecto rancio en aceite de soja y hamburguesas de pescado

    Energy Technology Data Exchange (ETDEWEB)

    Marques, C.; Dos Reis, A.S.; Da Silva, L.D.; Carpes, S.T.; Mitterer-Daltoé, M.L.

    2017-07-01

    Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation. [Spanish] Debido a su composición en ácidos grasos insaturados y poliinsaturados, los aceites y grasas son muy susceptibles a la oxidación, siendo la rancidez uno de los principales defectos. Entre las diversas metodologías existentes para seguir la oxidación en los alimentos, el análisis sensorial destaca por la sensibilidad de las respuestas. Este estudio tuvo como objetivo seleccionar y capacitar a un panel de catadores entrenados para identificar el sabor rancio y se muestra estadisticamente los pasos del proceso. Los catadores fueron seleccionados de acuerdo a su capacidad individual y estadísticamente analizados por ANOVA comparando las medias mediante Tukey, análisis secuencial de Wald y prueba de chi-cuadrado. La validación del panel entrenado se realizó con el análisis sensorial de hamburguesas de pescado y aceite de soja. El valor F y la representación gráfica boxplot fueron eficaces para una mejor visualizaci

  16. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel.

    Science.gov (United States)

    Schouteten, Joachim J; De Steur, Hans; De Pelsmaeker, Sara; Lagast, Sofie; De Bourdeaudhuij, Ilse; Gellynck, Xavier

    2015-12-01

    Although acceptability is commonly used to examine liking for food products, more studies now emphasize the importance of measuring consumers' conceptualizations, such as emotions for food products. It is also important to identify how consumers perceive the sensory attributes of food products, as illustrated by the increasing involvement of consumers in product characterization. The objective of this paper is to examine the use of a wheel-format questionnaire to obtain both an emotional and sensory profiles for food products using a hands-on consumer tool. Terms selected were product-specific and the rate-all-that-apply (RATA) approach was used as a scaling technique. Three different experiments demonstrated that the EmoSensory® Wheel could discriminate within and between food product categories. The added value of the RATA approach was illustrated in the sample discrimination for some food products when using the weighted attribute scores for analysis. The tool was used in both blind and informed conditions to illustrate its applicability across different experimental designs. In general, the respondents did not find the task tedious when using the wheel-questionnaire format, demonstrating the potential for collecting information in a more facile way. Although further studies with other food products are needed, this paper shows the potential for using this wheel format to obtain information about consumers' emotional and sensory profiling of food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Sensory Subtypes in Preschool Aged Children with Autism Spectrum Disorder.

    Science.gov (United States)

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

    2018-06-01

    Given the heterogeneity of autism spectrum disorder (ASD), research has investigated how sensory features elucidate subtypes that enhance our understanding of etiology and tailored treatment approaches. Previous studies, however, have not integrated core developmental behaviors with sensory features in investigations of subtypes in ASD. Therefore, we used latent profile analysis to examine subtypes in a preschool aged sample considering sensory processing patterns in combination with social-communication skill, motor performance, and adaptive behavior. Results showed four subtypes that differed by degree and quality of sensory features, age and differential presentation of developmental skills. Findings partially align with previous literature on sensory subtypes and extends our understanding of how sensory processing aligns with other developmental domains in young children with ASD.

  18. National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

    Science.gov (United States)

    Guelker, M R; Haneklaus, A N; Brooks, J C; Carr, C C; Delmore, R J; Griffin, D B; Hale, D S; Harris, K B; Mafi, G G; Johnson, D D; Lorenzen, C L; Maddock, R J; Martin, J N; Miller, R K; Raines, C R; VanOverbeke, D L; Vedral, L L; Wasser, B E; Savell, J W

    2013-02-01

    The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P food service top loin steaks received among the greatest (P food service rib eye steaks received the greatest ratings (P food service steaks were greater (P Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

  19. Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”

    Directory of Open Access Journals (Sweden)

    Galán-Soldevilla, H.

    2012-03-01

    Full Text Available A training programme (52 h was developed for the Protected Designation of Origin (PDO Aceituna Aloreña de Málaga quality certification panel. Recruiting of the panel was done by personal interview with open questions between producers and technicians of the product and seven tests were submitted to potential candidates during the selection step (4h. Training was done in two stages: a basic training period (12h in which the assessors developed their sensory memory and improved their aptitude for detecting, recognizing and describing the sensory stimuli and a specific training period (36 h, in which the sample preparation, test conditions and the sensory profile were established. The specific training finished when the evaluation method and requirements of the Aloreña olives for the PDO were established and the panel work as a whole. 9 positive descriptors were analyzed in order to characterize Aloreña table olives: 4 for odor (fruity, green, seasoning and lactic, 2 for aroma (fruit and seasoning, 2 for basic tastes (acid and bitter and 1 for texture (crunchy. The Aloreña olive from Málaga is characterized by its fruity and seasoning odor and aroma, bitter taste and crunchy texture.

    Se presenta el programa de formación de catadores para la Denominación de Origen Protegida (DOP “Aceituna Aloreña de Málaga”. Este programa, de 52 h de duración, se realiza en 2 etapas: una primera de selección (4 h donde se eligen a los candidatos más adecuados entre industriales y técnicos del sector y una segunda de entrenamiento (48h que consta de 2 fases: una primera general (12h donde los catadores aprenden el vocabulario y desarrollan la memoria sensorial y una segunda específica (36h donde se establece la forma de preparación de la muestra, las condiciones del ensayo, la hoja de perfil y los criterios de aceptación y rechazo para la DOP. Se valoran 9 atributos sensoriales: 4 de olor (frutado, verde/hierba, aliño y láctico, 2 de

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

    DEFF Research Database (Denmark)

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

    An analysis of the primary hedonic drivers of liking and sensory satisfaction will provide valuable information to product developers on which sensory properties to emphasise the most. The aims of the present study were: a) to study if liking of the sensory properties: appearance, odour, taste...... 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...

  1. Clinical neurophysiology and quantitative sensory testing in the investigation of orofacial pain and sensory function.

    Science.gov (United States)

    Jääskeläinen, Satu K

    2004-01-01

    Chronic orofacial pain represents a diagnostic and treatment challenge for the clinician. Some conditions, such as atypical facial pain, still lack proper diagnostic criteria, and their etiology is not known. The recent development of neurophysiological methods and quantitative sensory testing for the examination of the trigeminal somatosensory system offers several tools for diagnostic and etiological investigation of orofacial pain. This review presents some of these techniques and the results of their application in studies on orofacial pain and sensory dysfunction. Clinical neurophysiological investigation has greater diagnostic accuracy and sensitivity than clinical examination in the detection of the neurogenic abnormalities of either peripheral or central origin that may underlie symptoms of orofacial pain and sensory dysfunction. Neurophysiological testing may also reveal trigeminal pathology when magnetic resonance imaging has failed to detect it, so these methods should be considered complementary to each other in the investigation of orofacial pain patients. The blink reflex, corneal reflex, jaw jerk, sensory neurography of the inferior alveolar nerve, and the recording of trigeminal somatosensory-evoked potentials with near-nerve stimulation have all proved to be sensitive and reliable in the detection of dysfunction of the myelinated sensory fibers of the trigeminal nerve or its central connections within the brainstem. With appropriately small thermodes, thermal quantitative sensory testing is useful for the detection of trigeminal small-fiber dysfunction (Adelta and C). In neuropathic conditions, it is most sensitive to lesions causing axonal injury. By combining different techniques for investigation of the trigeminal system, an accurate topographical diagnosis and profile of sensory fiber pathology can be determined. Neurophysiological and quantitative sensory tests have already highlighted some similarities among various orofacial pain conditions

  2. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

    International Nuclear Information System (INIS)

    Ouyang, Qin; Zhao, Jiewen; Chen, Quansheng

    2014-01-01

    Highlights: • To develop a novel instrumental intelligent test methodology for food sensory analysis. • A novel data fusion was used in instrumental intelligent test methodology. • Linear and nonlinear tools were comparatively used for modeling. • The instrumental test methodology can be imitative of human test behavior. - Abstract: Instrumental test of food quality using perception sensors instead of human panel test is attracting massive attention recently. A novel cross-perception multi-sensors data fusion imitating multiple mammal perception was proposed for the instrumental test in this work. First, three mimic sensors of electronic eye, electronic nose and electronic tongue were used in sequence for data acquisition of rice wine samples. Then all data from the three different sensors were preprocessed and merged. Next, three cross-perception variables i.e., color, aroma and taste, were constructed using principal components analysis (PCA) and multiple linear regression (MLR) which were used as the input of models. MLR, back-propagation artificial neural network (BPANN) and support vector machine (SVM) were comparatively used for modeling, and the instrumental test was achieved for the comprehensive quality of samples. Results showed the proposed cross-perception multi-sensors data fusion presented obvious superiority to the traditional data fusion methodologies, also achieved a high correlation coefficient (>90%) with the human panel test results. This work demonstrated that the instrumental test based on the cross-perception multi-sensors data fusion can actually mimic the human test behavior, therefore is of great significance to ensure the quality of products and decrease the loss of the manufacturers

  3. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

    Energy Technology Data Exchange (ETDEWEB)

    Ouyang, Qin; Zhao, Jiewen; Chen, Quansheng, E-mail: qschen@ujs.edu.cn

    2014-09-02

    Highlights: • To develop a novel instrumental intelligent test methodology for food sensory analysis. • A novel data fusion was used in instrumental intelligent test methodology. • Linear and nonlinear tools were comparatively used for modeling. • The instrumental test methodology can be imitative of human test behavior. - Abstract: Instrumental test of food quality using perception sensors instead of human panel test is attracting massive attention recently. A novel cross-perception multi-sensors data fusion imitating multiple mammal perception was proposed for the instrumental test in this work. First, three mimic sensors of electronic eye, electronic nose and electronic tongue were used in sequence for data acquisition of rice wine samples. Then all data from the three different sensors were preprocessed and merged. Next, three cross-perception variables i.e., color, aroma and taste, were constructed using principal components analysis (PCA) and multiple linear regression (MLR) which were used as the input of models. MLR, back-propagation artificial neural network (BPANN) and support vector machine (SVM) were comparatively used for modeling, and the instrumental test was achieved for the comprehensive quality of samples. Results showed the proposed cross-perception multi-sensors data fusion presented obvious superiority to the traditional data fusion methodologies, also achieved a high correlation coefficient (>90%) with the human panel test results. This work demonstrated that the instrumental test based on the cross-perception multi-sensors data fusion can actually mimic the human test behavior, therefore is of great significance to ensure the quality of products and decrease the loss of the manufacturers.

  4. Sensory evaluation of commercial fat spreads based on oilseeds and walnut

    OpenAIRE

    Dimić, Etelka B.; Vujasinović, Vesna B.; Radočaj, Olga F.; Borić, Bojan D.

    2013-01-01

    The main focus of this study was on the sensory evaluation of commercial oilseeds spreads, as the most significant characteristic of this type of product from the consumers’ point of view. Sensory analysis was conducted by five experts using a quantitative descriptive and sensory profile test, applying a scoring method according to the standard procedure. Five different spreads were evaluated: sunflower, pumpkin, sesame, peanut, and walnut. Oil content and ...

  5. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

    Science.gov (United States)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben B; Petersen, Mikael A; Bredie, Wender Lp

    2017-08-01

    There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

    Science.gov (United States)

    Paradiso, Vito M; Caponio, Francesco; Summo, Carmine; Gomes, Tommaso

    2014-04-01

    The combined effect of natural antioxidants and packaging materials on the quality decay of breakfast cereals during storage was evaluated. Corn flakes were produced on industrial scale, using different packages and adding natural tocopherols to the ingredients, and stored for 1 year. The samples were then submitted to sensory analysis and HS-solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) analysis. The packaging had a significant influence on the sensory profile of the aged product: metallized polypropylene gave the highest levels of oxidation compounds and sensory defects. The sensory profile was improved using polypropylene and especially high-density polyethylene. Natural tocopherols reduced the sensory decay of the flakes and the oxidative evolution of the volatile profile. They gave the most remarkable improvement in polypropylene (either metallized or not) packs. Polypropylene showed a barrier effect on the scalping of volatiles outside of the pack. This led to higher levels of oxidation volatiles and faster rates of the further oxidative processes involving the volatiles.

  7. Polar solar panels: Arctic and Antarctic microbiomes display similar taxonomic profiles.

    Science.gov (United States)

    Tanner, Kristie; Martí, Jose Manuel; Belliure, Josabel; Fernández-Méndez, Mar; Molina-Menor, Esther; Peretó, Juli; Porcar, Manuel

    2018-02-01

    Solar panels located on high (Arctic and Antarctic) latitudes combine the harshness of the climate with that of the solar exposure. We report here that these polar solar panels are inhabited by similar microbial communities in taxonomic terms, dominated by Hymenobacter spp., Sphingomonas spp. and Ascomycota. Our results suggest that solar panels, even on high latitudes, can shape a microbial ecosystem adapted to irradiation and desiccation. © 2017 Society for Applied Microbiology and John Wiley & Sons Ltd.

  8. Brief Report: DSM-5 Sensory Behaviours in Children with and without an Autism Spectrum Disorder

    Science.gov (United States)

    Green, Dido; Chandler, Susie; Charman, Tony; Simonoff, Emily; Baird, Gillian

    2016-01-01

    Atypical responses to sensory stimuli are a new criterion in DSM-5 for the diagnosis of an autism spectrum disorder (ASD) but are also reported in other developmental disorders. Using the Short Sensory profile (SSP) and Autism Diagnostic Interview-Revised we compared atypical sensory behaviour (hyper- or hypo-reactivity to sensory input or unusual…

  9. 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.

  10. 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

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

    NARCIS (Netherlands)

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

    2007-01-01

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

  12. Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994

    Directory of Open Access Journals (Sweden)

    Keisuke Sasaki

    2013-10-01

    Full Text Available Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of 60°C and 72°C were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of ‘chewiness’ (9-points and ‘hardness’ (7-points were presented to the sensory panel with reference materials defined in ISO11036. As a result, both ‘chewiness’ and ‘hardness’ assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for ‘chewiness’ and ‘hardness’ are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

  13. Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

    Directory of Open Access Journals (Sweden)

    C. Marques

    2017-09-01

    Full Text Available Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation.

  14. Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

    International Nuclear Information System (INIS)

    Marques, C.; Dos Reis, A.S.; Da Silva, L.D.; Carpes, S.T.; Mitterer-Daltoé, M.L.

    2017-01-01

    Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation. [es

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

    Science.gov (United States)

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

    2014-11-01

    This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes. © 2014 Institute of Food Technologists®

  16. 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...

  17. A sensory analysis of butter cookies: An application of generalized procrustes analysis

    OpenAIRE

    Juhl, Hans Jørn

    1994-01-01

    Executive Summary: 1. A sensory analysis is one of the first steps in product development in the food industry. A thorough analysis of the results from such an analysis may give important input to the development process. 2. A sensory analysis on butter cookies is conducted in order to evaluate if some butter may be replaced by vegetable fat without a significant change in the sensory profile. The conclusion is that the replacement is possible without a considerable change in the sensory prof...

  18. Association of Sensory Processing and Eating Problems in Children with Autism Spectrum Disorders

    Directory of Open Access Journals (Sweden)

    Geneviève Nadon

    2011-01-01

    Full Text Available “Selective” or “picky eating” is a frequent problem in children with autism spectrum disorders (ASD. Many of these children do not treat sensory input, particularly olfactory, auditory, visual, and tactile information in the same manner as their typically developing peers of the same age. The purpose of this paper was to examine the relationship between problems of sensory processing and the number of eating problems in children with ASD. Of 95 children with ASD, 3 to 10 years of age, 65 percent showed a definite difference and 21 percent a probable difference in sensory processing on the total score of the Short Sensory Profile. These results were significantly related to an increase in the number of eating problems measured by the Eating Profile. These results could not be explained by age, sex, mental retardation, attention deficit disorder, or hyperactivity. Timely interventions focusing on the sensory components of eating must now be developed.

  19. Sensory quality of beef from different finishing diets.

    Science.gov (United States)

    Resconi, V C; Campo, M M; Font i Furnols, M; Montossi, F; Sañudo, C

    2010-11-01

    Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  20. The impact of a photocatalytic paint on indoor air pollutants: Sensory assessments

    DEFF Research Database (Denmark)

    Kolarik, Jakub; Toftum, Jørn

    2012-01-01

    was illuminated by bulbs emitting visible/UV light. A mixture of common indoor pollutants, including emissions from chipboard, linoleum and carpet, as well as human bioffluents and isopropanol, were used to test the efficacy of the paint. A sensory panel of 35 subjects assessed the air quality in the test...

  1. Impact of dietary supplemental methionine sources on sensory measurement of odor-related compounds in broiler excreta.

    Science.gov (United States)

    Chavez, C; Coufal, C D; Niemeyer, P L; Carey, J B; Lacey, R E; Miller, R K; Beier, R C

    2004-10-01

    An experiment was conducted to detect differences in odor characteristics of broiler excreta due to utilization of different supplementary Met sources by a trained human descriptive aroma attribute sensory panel. The 5 treatment groups were no supplemental Met (control group), sodium methioninate aqueous solution, dry Met hydroxy analogue, liquid Met hydroxy analogue, and DL-Met. Two trials were conducted consisting of 5 treatment groups with 3 replications of 13 randomly distributed straight run broiler chicks per pen reared in battery cages. Starter and grower diets were formulated to contain 0.5 and 0.38% Met activity, respectively (except control group, 0.35% Met activity). Excreta were collected for 24 h in litter pans lined with aluminum foil at wk 4, 5, and 6 and analyzed by a trained sensory panel (7 people). Each panelist was given 25 g of manure heated at 27 degrees C for 5 min for sensory analysis. The 13 odor attributes used to determine differences in broiler excreta by the trained sensory panel were ammonia, dirty socks, wet poultry, fermented rotten fruit, hay, musty wet, sharp, sour, urinous, rotten eggs, irritating, pungent, and nauseating. Panelist marked intensities for each attribute ranging from 0 = none and 15 = extremely intense. Each panelist was given 2 replications of each treatment group in a random order each week (total of 10 samples per wk). All data were evaluated by ANOVA using the general linear model procedure of SAS software. No significant differences were observed in BW, feed consumption, or feed conversion among the treatments. The attributes of ammonia, wet poultry, rotten fruit, musty wet, sharp, and pungent differed (P odor production in broiler excreta.

  2. Application of transglutaminase and fermizyme for sensory quality improvement of pastry.

    Science.gov (United States)

    Hozová, Bernadetta; Kukurová, Iveta; Dodok, Ladislav

    2003-06-01

    The objective of the model experiment was to find out the improving effect of two selected enzymes, transglutaminase (i) and fermizyme (ii), added at different concentrations of 4.5 mg and 7.5 mg/300 g flour (i) and 15 mg and 60 mg/300 g flour (ii) to the pastry dough on the quality of end products. The investigation was aimed to observe some changes of the sensory parameters (sensory profile) of pastry produced from the freezer-stored dough (-18 +/- 2 degrees C/0, 1, 7 and 14 days), namely shape (camber), odour, taste, crust colour (thickness/hardness), crumb elasticity (porosity, colour, hardness), adhesiveness to palate, etc. It has been ascertained that the sensory quality is favourably affected by the addition of the lower concentration of both enzymes: transglutaminase, 4.5 mg/300 g flour and fermizyme, 15 mg/300 g flour in comparison to the control without enzymes. The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs.

  3. A 100-Year Review: Sensory analysis of milk.

    Science.gov (United States)

    Schiano, A N; Harwood, W S; Drake, M A

    2017-12-01

    Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Validation of projective mapping as potential sensory screening tool for application by the honeybush herbal tea industry.

    Science.gov (United States)

    Moelich, Erika Ilette; Muller, Magdalena; Joubert, Elizabeth; Næs, Tormod; Kidd, Martin

    2017-09-01

    Honeybush herbal tea is produced from the endemic South African Cyclopia species. Plant material subjected to a high-temperature oxidation step ("fermentation") forms the bulk of production. Production lags behind demand forcing tea merchants to use blends of available material to supply local and international markets. The distinct differences in the sensory profiles of the herbal tea produced from the different Cyclopia species require that special care is given to blending to ensure a consistent, high quality product. Although conventional descriptive sensory analysis (DSA) is highly effective in providing a detailed sensory profile of herbal tea infusions, industry requires a method that is more time- and cost-effective. Recent advances in sensory science have led to the development of rapid profiling methodologies. The question is whether projective mapping can successfully be used for the sensory characterisation of herbal tea infusions. Trained assessors performed global and partial projective mapping to determine the validity of this technique for the sensory characterisation of infusions of five Cyclopia species. Similar product configurations were obtained when comparing results of DSA and global and partial projective mapping. Comparison of replicate sessions showed RV coefficients >0.8. A similarity index, based on multifactor analysis, was calculated to determine assessor repeatability. Global projective mapping, demonstrated to be a valid method for providing a broad sensory characterisation of Cyclopia species, is thus suitable as a rapid quality control method of honeybush infusions. Its application by the honeybush industry could improve the consistency of the sensory profile of blended products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Fatty acid composition and its association with chemical and sensory analysis of boar taint.

    Science.gov (United States)

    Liu, Xiaoye; Trautmann, Johanna; Wigger, Ruth; Zhou, Guanghong; Mörlein, Daniel

    2017-09-15

    A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Therefore, back fat samples (n=143) were selected according to their sensory evaluation by a 10-person sensory panel, and the chemical analysis (stable isotope dilution analysis with headspace solid-phase microextraction and gas chromatography-mass spectrometry) of androstenone and skatole. Subsequently a quantification of fatty acids using gas chromatography-flame ionization detection was conducted. The correlation analyses revealed that several fatty acids are significantly correlated with androstenone, skatole, and the sensory rating. However, multivariate analyses (principal component analysis) revealed no explanation of the fatty acid composition with respect to the (dis-)agreement between sensory and chemical analysis. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Influencia del proceso de maduración del fruto en la calidad sensorial de aceites de oliva virgen de las variedades Picual, Hojiblanca y Picudo

    Directory of Open Access Journals (Sweden)

    Jiménez Herrera, B.

    2012-10-01

    Full Text Available The sensory quality of virgin olive oil is closely correlated with the cultivar and the degree of ripening of the olive fruit. The aim of the present work was to investigate the influence of ripening degree on sensory profile of monovarietal virgin olive oils (VOO in order to establish an optimum harvesting time. Fruit obtained from three different cultivars, Picual, Picudo and Hojiblanca were picked at nine different stages of ripeness. The quality parameters were evaluated and the sensory characteristics were determinate by a sensor panel. The analytical parameters decrease slightly in all cultivars. The evolution of the organoleptic characteristics of the virgin olive oil is reported and typical flavors are described for each cultivar. In all studied cultivar, “fruity” and “bitter” attributes decreased during the ripening and conversely “sweet” attribute increased. The results showed in this work could be considered useful for providing information about the evolution of sensory quality of virgin olive oils during ripening to obtain those based on market preferences.

    La calidad sensorial del aceite de oliva virgen (AOV está estrechamente relacionada con la variedad y el grado de maduración de la aceituna. El objetivo del presente trabajo fue investigar la influencia del grado de maduración sobre el perfil sensorial de aceites de oliva virgen monovarietales con el fin de establecer el momento óptimo de recolección. Los frutos de tres variedades diferentes, Picual, Picudo y Hojiblanca fueron recolectados en nueve etapas de maduración diferentes. Los parámetros de calidad fueron evaluados y las características organolépticas se determinaron por un panel de cata. Los resultados muestran que los parámetros analíticos disminuyeron ligeramente en todas las variedades. Para cada variedad se describe la evolución de las características organolépticas de los aceites de oliva virgen así como sus flavores típicos. En

  7. Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.

    Science.gov (United States)

    Kallithraka, S; Kim, D; Tsakiris, A; Paraskevopoulos, I; Soleas, G

    2011-06-15

    The purpose of this study was to measure the astringency of selected Greek red wines and to assess the relationship between sensory and chemical data. Nine red wines produced by three native Greek grape varieties (agiorgitiko, xinomavro and mavrodafni) were used and their astringency and bitterness was assessed by a trained panel. In addition, their astringency was estimated chemically employing the ovalbumin precipitation method. Their polyphenolic composition was also determined by High Performance Liquid Chromatography (HPLC). The sensory data showed that mandilaria was the most astringent variety whereas agiorgitiko was the least. Statistical analysis of the results indicated that the chemical data obtained for astringency significantly correlated with the sensory determinations. In addition, significant correlations were obtained between the sensory data and the wine polyphenolic composition. Copyright © 2010 Elsevier Ltd. All rights reserved.

  8. Sensory and instrumental profiling of apples: a new tool for quality assessment

    OpenAIRE

    Corollaro, M.L.

    2014-01-01

    Food suppliers currently measure apple quality considering basic pomological descriptors. Sensory analysis is expensive, does not permit to analyse many samples, and cannot be implemented for measuring quality properties in real time. However, sensory analysis is the best way to precisely describe food eating quality, since it is able to define, measure, and explain what is really perceivable by human senses and using a language that closely reflects the consumers’ perception. On the basis of...

  9. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.

    Science.gov (United States)

    Park, Hye-Won; Kim, Young Choul; Jang, Seong-Ho; Hong, Jae-Hee

    2018-05-25

    Sensory drivers of liking in foreign food markets are difficult to identify because expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists and 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate-all-that-apply (RATA) tests. Regional differences between EC and NC groups were also investigated. Sensory representations of the six Kimchi stew samples were similar between the Korean trained and Chinese consumer panels. Use of simple sensory RATA terms was similar among the groups. However, EC whose daily diet has mild flavors associated consumer terms with negative connotations, such as odd flavor and sharp, with burning sensation and seasoning, implying the influence of regional food cultures. RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. Inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help in understanding foreign consumers' verbal expressions This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  10. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.

    Science.gov (United States)

    Valli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette

    2014-08-01

    Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves - which are strictly related to volatile and phenolic compounds - may permit the discrimination of high-quality products obtained by olives of different cultivars and/or grown in various regions. Moreover, a crucial topic is to investigate the interdependency between relevant parameters determining consumer acceptance and objective sensory characteristics evaluated by the panel test. By statistically analysing the sensory results, a grouping - but not discriminatory - effect was shown for some cultivars and some producing areas. The preference map shows that the most appreciated samples by consumers were situated in the direction of the 'ripe fruity' and 'sweet' axis and opposite to the 'bitter' and 'other attributes' (pungent, green fruity, freshly cut grass, green tomato, harmony, persistency) axis. Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency. © 2013 Society of Chemical Industry.

  11. Consideration of sample heterogeneity and in-depth analysis of individual differences in sensory analysis

    DEFF Research Database (Denmark)

    Bavay, Cécile; Brockhoff, Per B.; Kuznetsova, Alexandra

    2014-01-01

    In descriptive sensory analysis, large variations may be observed between scores. Individual differences between assessors have been identified as one cause for these variations. Much work has been done on modeling these differences and accounting for them through analysis of variance (ANOVA). When......, an extended version of the assessor model approach is applied. The data set used in the paper is based on sensory evaluations of three apple samples scored by a panel of 19 assessors using seven descriptors in four replicates. The application of the extended assessor model approach to unbalanced data provides...

  12. Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol

    Directory of Open Access Journals (Sweden)

    Moacir Evandro Lage

    2012-08-01

    Full Text Available The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests, and principal component analysis (PCA. There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative attributes for the consumer increased.

  13. Sensory Symptoms and Processing of Nonverbal Auditory and Visual Stimuli in Children with Autism Spectrum Disorder

    Science.gov (United States)

    Stewart, Claire R.; Sanchez, Sandra S.; Grenesko, Emily L.; Brown, Christine M.; Chen, Colleen P.; Keehn, Brandon; Velasquez, Francisco; Lincoln, Alan J.; Müller, Ralph-Axel

    2016-01-01

    Atypical sensory responses are common in autism spectrum disorder (ASD). While evidence suggests impaired auditory-visual integration for verbal information, findings for nonverbal stimuli are inconsistent. We tested for sensory symptoms in children with ASD (using the Adolescent/Adult Sensory Profile) and examined unisensory and bisensory…

  14. The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

    Energy Technology Data Exchange (ETDEWEB)

    Prakash, A., E-mail: prakash@chapman.ed [Food Science Program, Chapman University, One University Drive, Orange, CA 92866 (United States); Lim, F.T. [Sara Lee Corp., San Lorenzo, CA 94580 (United States); Duong, C. [Biological Sciences Department, Chapman University, One University Drive, Orange, CA 92866 (United States); Caporaso, F. [Food Science Program, Chapman University, One University Drive, Orange, CA 92866 (United States); Foley, D. [Department of Life Science, Santiago Canyon College, Orange, CA 92866 (United States)

    2010-04-15

    The goal of this study was to test the efficacy of irradiation on destroying Salmonella on raw almonds and evaluating the resultant sensory changes in the almonds. Raw almonds inoculated with various strains of Salmonella were irradiated at 5 dose levels up to 3 kGy and the D value was determined. The strain SEPT30 was the most resistant strain with a D value of 1.25 kGy indicating that a 4 log CFU/g reduction would require a dose of 5.0 kGy. Irradiation at 2.98 and 5.25 kGy induced significant sensory changes in almond nuts as manifested by intensity of chemical/metallic/rancid flavor ranked by a trained panel. A consumer panel found that samples treated with 5.25 kGy irradiation rendered the almonds unacceptable. Thus, irradiation by itself is unlikely to be a feasible method to eliminate Salmonella from raw almonds.

  15. The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

    Science.gov (United States)

    Prakash, A.; Lim, F. T.; Duong, C.; Caporaso, F.; Foley, D.

    2010-04-01

    The goal of this study was to test the efficacy of irradiation on destroying Salmonella on raw almonds and evaluating the resultant sensory changes in the almonds. Raw almonds inoculated with various strains of Salmonella were irradiated at 5 dose levels up to 3 kGy and the D value was determined. The strain SEPT30 was the most resistant strain with a D value of 1.25 kGy indicating that a 4 log CFU/g reduction would require a dose of 5.0 kGy. Irradiation at 2.98 and 5.25 kGy induced significant sensory changes in almond nuts as manifested by intensity of chemical/metallic/rancid flavor ranked by a trained panel. A consumer panel found that samples treated with 5.25 kGy irradiation rendered the almonds unacceptable. Thus, irradiation by itself is unlikely to be a feasible method to eliminate Salmonella from raw almonds.

  16. The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

    International Nuclear Information System (INIS)

    Prakash, A.; Lim, F.T.; Duong, C.; Caporaso, F.; Foley, D.

    2010-01-01

    The goal of this study was to test the efficacy of irradiation on destroying Salmonella on raw almonds and evaluating the resultant sensory changes in the almonds. Raw almonds inoculated with various strains of Salmonella were irradiated at 5 dose levels up to 3 kGy and the D value was determined. The strain SEPT30 was the most resistant strain with a D value of 1.25 kGy indicating that a 4 log CFU/g reduction would require a dose of 5.0 kGy. Irradiation at 2.98 and 5.25 kGy induced significant sensory changes in almond nuts as manifested by intensity of chemical/metallic/rancid flavor ranked by a trained panel. A consumer panel found that samples treated with 5.25 kGy irradiation rendered the almonds unacceptable. Thus, irradiation by itself is unlikely to be a feasible method to eliminate Salmonella from raw almonds.

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

    Science.gov (United States)

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

    2014-01-01

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

  18. Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat

    OpenAIRE

    Tolentino, Georgina Santos; Estevinho, Leticia M.; Pascoal, Ananias; Rodrigues, Sandra; Teixeira, A.

    2017-01-01

    The present work aims to study the effect of species and seasoning time on the physicochemical, microbiological and sensory characteristics of cured legs of sheep and goats. Three cure periods were used: two for sheep and one for goat legs. Legs of lamb were cured for 7 and 8 months whereas legs of goat were cured for 8 months only. Samples were evaluated regarding pH, water activity and indicators of food microbial q uality and safety. A trained panel carried out the sensory analysis, with a...

  19. Sensory texture analysis of thickened liquids during ingestion.

    Science.gov (United States)

    Chambers, Edgar; Jenkins, Alicia; Mertz Garcia, Jane

    2017-12-01

    Practitioners support the use of thickened liquids for many patients with disordered swallowing. Although physical measures have highlighted differences among products there are questions about the ability of the measures to fully explain the sensory texture effects during swallowing of thickened liquids. This study used a trained sensory panel to describe the textural aspects of liquids during ingestion and swallowing. The lexicon was able to characterize differences in beverages, thickeners, and thickness levels with the most important attribute being viscosity, which loaded heavily in the almost one-dimensional space that resulted from the sensory analysis of these beverages. Other effects, such as slipperiness provided some minimal additional information on the products. Trained sensory panelists were shown to be useful in the measurement of differences in thickened liquid products prescribed for patients with dysphagia. They were able to differentiate products based on perceived differences related to flow speed, viscosity, and other parameters suggesting their use in further studies of swallowing behavior and for development of products for disordered swallowing should be considered. Understanding how these variables might relate to clinical decision making about product selection or modification to best meet the nutritional needs of a person with disordered swallowing could be helpful. This is especially true given the difficulties in measuring texture instrumentally in these products. © 2017 Wiley Periodicals, Inc.

  20. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

    DEFF Research Database (Denmark)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben

    2017-01-01

    BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated...... in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS......: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola...

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

    DEFF Research Database (Denmark)

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

    2014-01-01

    cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially...... fermented heap and tray cocoa. Although only minor differences in the concentration of free amino acids and reducing sugars was measured, identification and quantification by dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS) revealed pronounced differences in the composition of volatiles...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...

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

    Science.gov (United States)

    Baeumler, Petra I; Fleckenstein, Johannes; Takayama, Shin; Simang, Michael; Seki, Takashi; Irnich, Dominik

    2014-01-01

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

  3. Lifetime Evaluation of Grid-Connected PV Inverters Considering Panel Degradation Rates and Installation Sites

    DEFF Research Database (Denmark)

    Sangwongwanich, Ariya; Yang, Yongheng; Sera, Dezso

    2018-01-01

    Lifetime of PV inverters is affected by the installation sites related to different solar irradiance and ambient temperature profiles (also referred to as mission profiles). In fact, the installation site also affects the degradation rate of the PV panels, and thus long-term energy production...... and reliability. Prior-art lifetime analysis in PV inverters has not yet investigated the impact of PV panel degradations. This paper thus evaluates the lifetime of PV inverters considering panel degradation rates and mission profiles. Evaluations have been carried out on PV systems installed in Denmark...... and Arizona. The results reveal that the PV panel degradation rate has a considerable impact on the PV inverter lifetime, especially in the hot climate (e.g., Arizona), where the panel degrades at a faster rate. In that case, the PV inverter lifetime prediction can be deviated by 54%, if the impact of PV...

  4. 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.

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

    International Nuclear Information System (INIS)

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

    2009-01-01

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

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

    Science.gov (United States)

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

    2009-07-01

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

  7. Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP.

    Science.gov (United States)

    Zeppa, Giuseppe; Gambigliani Zoccoli, Mario; Nasi, Enrico; Masini, Giovanni; Meglioli, Giuseppe; Zappino, Matteo

    2013-12-01

    Aceto Balsamico Tradizionale (ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP (ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (ABTRE). ABT is obtained by alcoholic fermentation and acetic bio-oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists. A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained. The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud. © 2013 Society of Chemical Industry.

  8. Sensory-motor problems in Autism

    Science.gov (United States)

    Whyatt, Caroline; Craig, Cathy

    2013-01-01

    Despite being largely characterized as a social and cognitive disorder, strong evidence indicates the presence of significant sensory-motor problems in Autism Spectrum Disorder (ASD). This paper outlines our progression from initial, broad assessment using the Movement Assessment Battery for Children (M-ABC2) to subsequent targeted kinematic assessment. In particular, pronounced ASD impairment seen in the broad categories of manual dexterity and ball skills was found to be routed in specific difficulties on isolated tasks, which were translated into focused experimental assessment. Kinematic results from both subsequent studies highlight impaired use of perception-action coupling to guide, adapt and tailor movement to task demands, resulting in inflexible and rigid motor profiles. In particular difficulties with the use of temporal adaption are shown, with “hyperdexterity” witnessed in ballistic movement profiles, often at the cost of spatial accuracy and task performance. By linearly progressing from the use of a standardized assessment tool to targeted kinematic assessment, clear and defined links are drawn between measureable difficulties and underlying sensory-motor assessment. Results are specifically viewed in-light of perception-action coupling and its role in early infant development suggesting that rather than being “secondary” level impairment, sensory-motor problems may be fundamental in the progression of ASD. This logical and systematic process thus allows a further understanding into the potential root of observable motor problems in ASD; a vital step if underlying motor problems are to be considered a fundamental aspect of autism and allow a route of non-invasive preliminary diagnosis. PMID:23882194

  9. Sensory-motor problems in Autism

    Directory of Open Access Journals (Sweden)

    Caroline eWhyatt

    2013-07-01

    Full Text Available Despite being largely characterised as a social and cognitive disorder, strong evidence indicates the presence of significant sensory-motor problems in Autism Spectrum Disorder (ASD. This paper outlines our progression from initial, broad assessment using the Movement Assessment Battery for Children (M-ABC2 to subsequent targeted kinematic assessment. In particular, pronounced ASD impairment seen in the broad categories of manual dexterity and ball skills was found to be routed in specific difficulties on isolated tasks, which were translated into focused experimental assessment. Kinematic results from both subsequent studies highlight impaired use of perception-action coupling to guide, adapt and tailor movement to task demands, resulting in inflexible and rigid motor profiles. In particular difficulties with the use of temporal adaption are shown, with hyperdexterity witnessed in ballistic movement profiles, often at the cost of spatial accuracy and task performance. By linearly progressing from the use of a standardised assessment tool to targeted kinematic assessment, clear and defined links are drawn between measureable difficulties and underlying sensory-motor assessment. Results are specifically viewed in-light of perception-action coupling and its role in early infant development suggesting that rather than being secondary level impairment, sensory-motor problems may be fundamental in the progression of ASD. This logical and systematic process thus allows a further understanding into the potential route of observable motor problems in ASD; a vital step if underlying motor problems are to be considered a fundamental aspect of autism and allow a route of non-invasive preliminary diagnosis.

  10. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.

    Science.gov (United States)

    Cavender, George; Liu, Mingyang; Hobbs, Deborah; Frei, Balz; Strik, Bernadine; Zhao, Yanyun

    2014-10-01

    The effect of 3 different weed management strategies, nonweeding, hand weeding, and weed mat, were examined on physicochemical, sugar profile, and antioxidant properties of 2 cultivars of blackberry (Rubus spp), "Marion" and "Black Diamond" harvested at 3 time intervals during the 2012 season. Sensory analysis on flavor intensity of 6 different descriptors by an experienced panel was also performed on "Black Diamond" berries harvested at the same interval during the 2013 season. While weed management had no effect on pH, titratable acidity, and total soluble solids of either cultivar (P > 0.05), it showed a marked effect on total phenolics (5.65 to 7.80 mg GAE/g FW), total monomeric anthocyanins (1.07 to 2.85 mg/g FW), ORAC (271.51 to 644.97 μMol TE/g FW), FRAP (408.56 to 719.10 μMol Fe(2+) /g FW), sugar profile, and flavor intensity. Hand-weeding resulted in fruit antioxidant content and capacity as much as 30% greater, though the effect was not seen in the late harvest, where the nonweeded samples tended to have higher values. Overall, weed mat samples had the lowest antioxidant content and capacity in all harvests. Sugar profiling exhibited a greater variability based on cultivar and harvest, but overall, weed mat samples had lower sugar levels than fruit from the other 2 methods. Interestingly, the intensity of sensory attributes for "Black Diamond" appear to possibly be inversely related to phenolic and anthocyanin content, with the weed mat management strategy resulting in the highest values for virtually all sensory attributes. This study provided valuable information about the impact of organic production method on the quality of blackberries. Weed management is one of the largest costs associated with organic agriculture because of limited availability of approved herbicides. While much work has been done to evaluate the effect of different methods on plant growth and yield, few have determined the impact of weed management methods on fruit quality. This

  11. Flavor Profile of Clone CCN 51 Cocoa (Theobroma cacao L. Produced in Three Farms Municipality of San Vicente de Chucurí

    Directory of Open Access Journals (Sweden)

    Lucas Fernando Quintana Fuentes

    2011-04-01

    Full Text Available Colombia is one of the bigger producers of cocoa in America, the production is consumed in the totally in internal form. The department of Santander is me bigger producer of cocoa in Colombia and the municipality of San Vicente de Chucuri is considered the cocoa capital of the country. Actually theColombian federation of cocoa (Fedecacao together with the Unad have an agreement of cooperation for the strengthening of the evaluating capacity of the sensorial quality of the cocoa.In the process of evaluation of the sensorial quality of the cocoa liqueur (clone CNN 51 we established the needs in accordance to the current regulations for the implementation of a panel of trained judges, from the preselection, selection, specific training, training evaluation and the evaluation of the final samples ofthree representative farms in where is cultivated the clone CCN 51 in San Vicente del Chucuri.We conform a group of eleven trained judges and we obtained the sensorial profile of flavor for the samples for three representative farms of the municipality.

  12. Mobile response in web panels

    NARCIS (Netherlands)

    de Bruijne, M.A.; Wijnant, A.

    2014-01-01

    This article investigates unintended mobile access to surveys in online, probability-based panels. We find that spontaneous tablet usage is drastically increasing in web surveys, while smartphone usage remains low. Further, we analyze the bias of respondent profiles using smartphones and tablets

  13. Age effects on sensory-processing abilities and their impact on handwriting.

    Science.gov (United States)

    Engel-Yeger, Batya; Hus, Sari; Rosenblum, Sara

    2012-12-01

    Sensory-processing abilities are known to deteriorate in the elderly. As a result, daily activities such as handwriting may be impaired. Yet, knowledge about sensory-processing involvement in handwriting characteristics among older persons is limited. To examine how age influences sensory-processing abilities and the impact on handwriting as a daily performance. The study participants were 118 healthy, independently functioning adults divided into four age groups: 31-45, 46-60, 61-75 and 76+ years. All participants completed the Adolescent/ Adult Sensory Profile (AASP). Handwriting process was documented using the Computerized Handwriting Penmanship Evaluation Tool (ComPET). Age significantly affects sensory processing and handwriting pressure as well as temporal and spatial measures. Both handwriting time and spatial organization of the written product were predicted by sensory seeking. When examining age contribution to the prediction of handwriting by sensory processing, sensory seeking showed a tendency for predicting handwriting pressure (p = .06), while sensory sensitivity significantly predicted handwriting velocity. Age appears to influence sensory-processing abilities and affect daily performance tasks, such as handwriting, for which sensitivity and seeking for sensations are essential. Awareness of clinicians to sensory-processing deficits among older adults and examining their impact on broader daily activities are essential to improve daily performance and quality of life.

  14. Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

    Science.gov (United States)

    Bianchi, Tiago; Weesepoel, Yannick; Koot, Alex; Iglesias, Ignasi; Eduardo, Iban; Gratacós-Cubarsí, Marta; Guerrero, Luis; Hortós, Maria; van Ruth, Saskia

    2017-09-01

    The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Modeling Battery Behavior on Sensory Operations for Context-Aware Smartphone Sensing

    Directory of Open Access Journals (Sweden)

    Ozgur Yurur

    2015-05-01

    Full Text Available Energy consumption is a major concern in context-aware smartphone sensing. This paper first studies mobile device-based battery modeling, which adopts the kinetic battery model (KiBaM, under the scope of battery non-linearities with respect to variant loads. Second, this paper models the energy consumption behavior of accelerometers analytically and then provides extensive simulation results and a smartphone application to examine the proposed sensor model. Third, a Markov reward process is integrated to create energy consumption profiles, linking with sensory operations and their effects on battery non-linearity. Energy consumption profiles consist of different pairs of duty cycles and sampling frequencies during sensory operations. Furthermore, the total energy cost by each profile is represented by an accumulated reward in this process. Finally, three different methods are proposed on the evolution of the reward process, to present the linkage between different usage patterns on the accelerometer sensor through a smartphone application and the battery behavior. By doing this, this paper aims at achieving a fine efficiency in power consumption caused by sensory operations, while maintaining the accuracy of smartphone applications based on sensor usages. More importantly, this study intends that modeling the battery non-linearities together with investigating the effects of different usage patterns in sensory operations in terms of the power consumption and the battery discharge may lead to discovering optimal energy reduction strategies to extend the battery lifetime and help a continual improvement in context-aware mobile services.

  16. Modeling battery behavior on sensory operations for context-aware smartphone sensing.

    Science.gov (United States)

    Yurur, Ozgur; Liu, Chi Harold; Moreno, Wilfrido

    2015-05-26

    Energy consumption is a major concern in context-aware smartphone sensing. This paper first studies mobile device-based battery modeling, which adopts the kinetic battery model (KiBaM), under the scope of battery non-linearities with respect to variant loads. Second, this paper models the energy consumption behavior of accelerometers analytically and then provides extensive simulation results and a smartphone application to examine the proposed sensor model. Third, a Markov reward process is integrated to create energy consumption profiles, linking with sensory operations and their effects on battery non-linearity. Energy consumption profiles consist of different pairs of duty cycles and sampling frequencies during sensory operations. Furthermore, the total energy cost by each profile is represented by an accumulated reward in this process. Finally, three different methods are proposed on the evolution of the reward process, to present the linkage between different usage patterns on the accelerometer sensor through a smartphone application and the battery behavior. By doing this, this paper aims at achieving a fine efficiency in power consumption caused by sensory operations, while maintaining the accuracy of smartphone applications based on sensor usages. More importantly, this study intends that modeling the battery non-linearities together with investigating the effects of different usage patterns in sensory operations in terms of the power consumption and the battery discharge may lead to discovering optimal energy reduction strategies to extend the battery lifetime and help a continual improvement in context-aware mobile services.

  17. Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.

    Science.gov (United States)

    Rodrigues, S; Teixeira, A

    2009-02-01

    The main purpose of this work was the characterization of Cabrito Transmontana goat kid carcass and meat, which is a Protected Origin Designation product. The effects of sex and carcass weight were studied. Sensory attributes of toughness, juiciness, flavor intensity, flavor quality, odor intensity, fiber presence (stringy), sweet intensity, and overall acceptability were evaluated in 60 males and females allocated to 3 carcass weight groups: 4, 6, and 8 kg. Sensory quality of meat was evaluated by a trained taste panel of 11 experts in 5 sessions. Generalized Procrustes analysis was performed, and 93% of total variability was explained by the 2 first factors (axes). Correlation between sensory traits and factors 1 and 2 allowed the factors to be renamed as toughness/aroma and juiciness/acceptability, respectively. Procrustes analysis indicated that a sex effect was detected by experts. Meat from males presented greater juiciness, flavor quality, and general acceptability than did meat from females. Cabrito Transmontano Protected Origin Designation includes animals from 4 to 9 kg of carcass weight. However, differences among them can be important, because the taste panel found differences between animals from distinct carcass weight ranges. Lighter weight carcasses were considered more tender with less flavor and odor intensity than heavier carcasses.

  18. Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

    Directory of Open Access Journals (Sweden)

    Catharina Calochi Pires de Carvalho

    2017-09-01

    Full Text Available Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g-1 and remained viable after the ripening period with 8.32 log CFU g-1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss and microbiological (analysis of coagulase-positive Staphylococcus, coliforms and Salmonella spp. analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.

  19. Lifetime Evaluation of Grid-Connected PV Inverters Considering Panel Degradation Rates and Installation Sites

    OpenAIRE

    Sangwongwanich, Ariya; Yang, Yongheng; Sera, Dezso; Blaabjerg, Frede

    2018-01-01

    Lifetime of PV inverters is affected by the installation sites related to different solar irradiance and ambient temperature profiles (also referred to as mission profiles). In fact, the installation site also affects the degradation rate of the PV panels, and thus long-term energy production and reliability. Prior-art lifetime analysis in PV inverters has not yet investigated the impact of PV panel degradations. This paper thus evaluates the lifetime of PV inverters considering panel degrada...

  20. Sensory properties of marinated herring ( Clupea harengus ) - influence of fishing ground and season

    DEFF Research Database (Denmark)

    Nielsen, Durita; Hyldig, Grethe; Nielsen, Henrik Hauch

    2004-01-01

    fillets. Fishing ground did not influence the odor, flavor or texture, but there was an apparent effect of season on the sensory profile. The sensory properties were influenced by body weight, but not by age, sex and gonad maturity. The influence of varying lipid content, water content and liquid holding...

  1. Caracterización sensorial y análisis de las preferencias de los consumidores de frituras tipo chips de malanga (Colocasia esculenta

    Directory of Open Access Journals (Sweden)

    Emmanuel de Jesús Ramírez Rivera

    2011-12-01

    Full Text Available Se caracterizaron sensorialmente cuatro formulaciones de frituras tipo chips de malanga mediante el análisis descriptivo cuantitativo y el perfil flash usando un panel entrenado y un panel no entrenado, respectivamente, asimismo se realizó el estudio de consumidores. La evaluacion del desempeño del panel entrenado se realizó mediante el análisis de varianza a tres factores con interacción, mientras que el desempeño del panel no entrenado se evaluó mediante el índice de consenso (Rc y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. Se aplicó el coeficiente de correlación vectorial Rv para la determinación de las similitudes en la estructura de los datos entre ambos tipos de paneles mientras que los datos de los consumidores fueron evaluados por medio de la técnica del mapa externo de preferencias para la búsqueda de características sensoriales que produzcan un incremento del estímulo en el espacio sensorial. Los resultados del análisis de varianza determinaron que el panel entrenado fue discriminante y consensual. De igual forma el panel no entrenado demostró el mismo desempeño de acuerdo a los resultados obtenidos del índice de consenso y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. El coeficiente de correlación vectorial Rv = 0,968 determinó similitudes en la caracterización sensorial entre ambas técnicas. El mapa externo de preferencias reveló que las muestras preferidas por los consumidores fueron aquellas que se percibieron con manchas moradas, aroma a papa y crujiente. En conclusión, el uso de ambas técnicas sensoriales contribuye al mejoramiento de la calidad de la descripción sensorial, ya que los atributos responsables de las reacciones de preferencia pudieron ser detectados mediante el perfil flash.

  2. Caracterización sensorial y análisis de las preferencias de los consumidores de frituras tipo chips de malanga (Colocasia esculenta

    Directory of Open Access Journals (Sweden)

    Emmanuel de Jesús Ramírez Rivera

    2011-01-01

    Full Text Available Se caracterizaron sensorialmente cuatro formulaciones de frituras tipo chips de malanga mediante el análisis descriptivo cuantitativo y el perfil flash usando un panel entrenado y un panel no entrenado, respectivamente, asimismo se realizó el estudio de consumidores. La evaluacion del desempeño del panel entrenado se realizó mediante el análisis de varianza a tres factores con interacción, mientras que el desempeño del panel no entrenado se evaluó mediante el índice de consenso (Rc y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. Se aplicó el coeficiente de correlación vectorial Rv para la determinación de las similitudes en la estructura de los datos entre ambos tipos de paneles mientras que los datos de los consumidores fueron evaluados por medio de la técnica del mapa externo de preferencias para la búsqueda de características sensoriales que produzcan un incremento del estímulo en el espacio sensorial. Los resultados del análisis de varianza determinaron que el panel entrenado fue discriminante y consensual. De igual forma el panel no entrenado demostró el mismo desempeño de acuerdo a los resultados obtenidos del índice de consenso y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. El coeficiente de correlación vectorial Rv = 0,968 determinó similitudes en la caracterización sensorial entre ambas técnicas. El mapa externo de preferencias reveló que las muestras preferidas por los consumidores fueron aquellas que se percibieron con manchas moradas, aroma a papa y crujiente. En conclusion, el uso de ambas técnicas sensoriales contribuye al mejoramiento de la calidad de la descripción sensorial, ya que los atributos responsables de las reacciones de preferencia pudieron ser detectados mediante el perfil flash.

  3. High pressure processing with hot sauce flavoring enhances sensory quality for raw oysters (Crassostrea virginica)

    Science.gov (United States)

    This study evaluated the feasibility of flavoring raw oysters by placing them under pressure in the presence of selected flavorings. Hand-shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of (Sriracha®) flavoring, and evaluated by a trained sensory panel 3 an...

  4. Longitudinal Study of Sensory Features in Children with Autism Spectrum Disorder

    Directory of Open Access Journals (Sweden)

    Lucia Perez Repetto

    2017-01-01

    Full Text Available Background. Between 45 and 95% of children with Autism Spectrum Disorder (ASD present sensory features that affect their daily functioning. However, the data in the scientific literature are not conclusive regarding the evolution of sensory features in children with ASD. The main objective of this study was to analyze the sensory features of children within the age of 3-4 (T1 when they received their ASD diagnosis and two years later (T2 when they started school. Methods. We conducted a prospective cohort study to assess sensory features in 34 children with ASD over time. The data were collected using a standardized assessment tool, the Sensory Profile. Results. Our analyses show that sensory features in children with ASD are stable from the age of three to six years. The stability of sensory scores is independent of correction by covariates, such as cognitive level and autism severity scores. Conclusions. Children with ASD have sensory features that persist from the time of diagnosis at the age of 3 to 4 years to school age. This persistence of sensory features from an early age underscores the need to support these children and their parents. Sensory features should be detected early and managed to improve functional and psychosocial outcomes.

  5. Structural, compositional, and sensorial properties of United States commercial ice cream products.

    Science.gov (United States)

    Warren, Maya M; Hartel, Richard W

    2014-10-01

    Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

  6. A comparison of damage profiling of automated tap testers on aircraft CFRP panel

    Science.gov (United States)

    Mohd Aris, K. D.; Shariff, M. F.; Abd Latif, B. R.; Mohd Haris, M. Y.; Baidzawi, I. J.

    2017-12-01

    The use of composite materials nevertheless is getting more prominent. The combination of reinforcing fibers and matrices will produce the desired strength orientation, tailorability and not to mention the complex shape that is hard to form on metallic structure. The weight percentage of composite materials used in aerospace, civil, marine etc. has increased tremendously. Since composite are stacked together, the possibility of delamination and/disbond defects are highly present either in the monolithic or sandwich structures. Tap test is the cheapest form of nondestructive test to identify the presence of this damage. However, its inconsistency and wide area of coverage can reduce its effectivity since it is carried out manually. The indigenous automated tap tester known as KETOK was used to detect the damage due to trapped voids and air pockets. The mechanism of detection is through controlling the tapping on the surface automatically at a constant rate. Another manual tap tester RD-3 from Wichitech Industries Inc. was used as reference. The acquired data was translated into damage profiling and both results were compared. The results have shown that the indigenous automated tester can profile the damage better when compared with the existing tap tester. As a conclusion, the indigenous automated tap tester has a potential to be used as an IN-SITU damage detection tool to detect delamination and disbond damage on composite panel. However, more conclusive tests need to be done in order to make the unit available to conventional users.

  7. Neuropathic pain: is quantitative sensory testing helpful?

    Science.gov (United States)

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

    2012-08-01

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

  8. The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

    Directory of Open Access Journals (Sweden)

    Gabriel Dănuţ MOCANU

    2015-08-01

    Full Text Available The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower and walnuts on the chemical composition, texture profile and sensory characteristics of meatloaves. The dry matter and ash content of meatloaf with vegetable oils and walnuts were higher than the control sample (P < 0.05. The cooking loss, energy values and lipid oxidation for the samples with walnuts and vegetable oils were lower than the control sample. The meatloaf sample containing walnuts and sea buckthorn oil had the highest total antioxidant capacity. The partial substitution of pork back fat showed a positive effect on textural and sensorial characteristics. Results reveal that the incorporation of vegetable oils and walnuts has successfully reduced the animal fat content in the finite products while improving the quality characteristics.

  9. 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.

  10. Brief Report: Exploring the Relationship between Sensory Processing and Repetitive Behaviours in Williams Syndrome

    Science.gov (United States)

    Riby, Deborah M.; Janes, Emily; Rodgers, Jacqui

    2013-01-01

    This study explored the relationship between sensory processing abnormalities and repetitive behaviours in children with Williams Syndrome (WS; n = 21). This is a novel investigation bringing together two clinical phenomena for the first time in this neuro-developmental disorder. Parents completed the Sensory Profile (Short Form; Dunn in The…

  11. Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes.

    Science.gov (United States)

    Montouto-Graña, Mónica; Cabanas-Arias, Sonia; Porto-Fojo, Silvia; Vázquez-Odériz, Ma Lourdes; Romero-Rodríguez, Ma Angeles

    2012-01-01

    For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase intention toward potatoes and other vegetables. The sensory characteristics evaluated by a panel of assessors trained in the sensory evaluation of potato were also considered. The results indicate that although both products were accepted by the consumer, vacuum-packed potatoes received slightly higher ratings and more consumers intended to purchase this product. The fresh-cut potato packaged under vacuum is a product with all the sensory characteristics that will be accepted by the consumers. The adaptation to the productive process at the industrial level, it can be performed with enough guarantees that the product will definitely be purchased by the consumers. © 2011 Institute of Food Technologists®

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

    Science.gov (United States)

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

    2015-09-01

    To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased. Similar desirable sensory changes were also detected during softening of Haden mangos; an increase in tropical fruit and peach aromas, sweetness and tropical fruit flavor, and a decrease in chewiness, sourness, and bitterness. Softening of Tommy Atkins mangos was followed by reduced chewiness and sourness and increased peach aroma. Softening of all cultivars was followed by decreased sourness and titratable acidity (TA) and increased soluble solids concentration (SSC) and SSC:TA ratio. The results indicate that mango ripening leads to increased expression of sensory attributes such as tropical fruit and peach aromas, tropical flavor, and sweetness that have been related to improved eating quality and these final changes in sensory quality attributes are specific for each cultivar. For example, Ataulfo and Haden mangos had greater improvement in quality and sensory attributes related to fruit eating quality during ripening-softening than Tommy Atkins. In our consumer test, these quality-sensory attributes expressed during ripening that were perceived by the trained panel were also validated, supporting the need for a controlled ripening protocol in mangos. © 2015 Institute of Food Technologists®

  13. A comparison of the mechanical and sensory properties of baked and extruded confectionery products

    Science.gov (United States)

    Butt, Saba; Charalambides, Maria; Mohammed, Idris K.; Powell, Hugh

    2017-10-01

    Traditional baking is the most common way of producing confectionery wafers, however over the past few decades, the extrusion process has become an increasingly important food manufacturing method and is commonly used in the manufacturing of breakfast cereals and filled snack products. This study aims to characterise products made via each of these manufacturing processes in order to understand the important parameters involved in the resulting texture of confectionery products such as wafers. Both of the named processes result in brittle, cellular foams comprising of cell walls and cell pores which may contain some of the confectionery filling. The mechanical response of the cell wall material and the geometry of the products influence the consumer perception and preference. X-Ray micro tomography (XRT) was used to generate geometry of the microstructure which was then fed to Finite Element (FE) for numerical analysis on both products. The FE models were used to determine properties such as solid modulus of the cell walls, Young's modulus of the entire foam and to investigate and compare the microstructural damage of baked wafers and extruded products. A sensory analysis study was performed on both products by a qualified sensory panel. The results of this study were then used to draw links between the mechanical behaviour and sensory perception of a consumer. The extruded product was found to be made up of a stiffer solid material and had a higher compressive modulus and fracture stress when compared to the baked wafer. The sensory panel observed textural differences between the baked and extruded products which were also found in the differences of the mechanical properties of the two products.

  14. Favorable Cardiovascular Risk Profile Is Associated With Lower Healthcare Costs and Resource Utilization: The 2012 Medical Expenditure Panel Survey.

    Science.gov (United States)

    Valero-Elizondo, Javier; Salami, Joseph A; Ogunmoroti, Oluseye; Osondu, Chukwuemeka U; Aneni, Ehimen C; Malik, Rehan; Spatz, Erica S; Rana, Jamal S; Virani, Salim S; Blankstein, Ron; Blaha, Michael J; Veledar, Emir; Nasir, Khurram

    2016-03-01

    The American Heart Association's 2020 Strategic Goals emphasize the value of optimizing risk factor status to reduce the burden of morbidity and mortality. In this study, we aimed to quantify the overall and marginal impact of favorable cardiovascular risk factor (CRF) profile on healthcare expenditure and resource utilization in the United States among those with and without cardiovascular disease (CVD). The study population was derived from the 2012 Medical Expenditure Panel Survey (MEPS). Direct and indirect costs were calculated for all-cause healthcare resource utilization. Variables of interest included CVD diagnoses (coronary artery disease, stroke, peripheral artery disease, dysrhythmias, or heart failure), ascertained by International Classification of Diseases, Ninth Edition, Clinical Modification codes, and CRF profile (hypertension, diabetes mellitus, hypercholesterolemia, smoking, physical activity, and obesity). Two-part econometric models were used to study expenditure data. The final study sample consisted of 15 651 MEPS participants (58.5±12 years, 54% female). Overall, 5921 (37.8%) had optimal, 7002 (44.7%) had average, and 2728 (17.4%) had poor CRF profile, translating to 54.2, 64.1, and 24.9 million adults in United States, respectively. Significantly lower health expenditures were noted with favorable CRF profile across CVD status. Among study participants with established CVD, overall healthcare expenditures with optimal and average CRF profile were $5946 and $3731 less compared with those with poor CRF profile. The respective differences were $4031 and $2560 in those without CVD. Favorable CRF profile is associated with significantly lower medical expenditure and healthcare utilization among individuals with and without established CVD. © 2016 American Heart Association, Inc.

  15. Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream.

    Science.gov (United States)

    Peres, Juliana; Esmerino, Erick; da Silva, Alessandra Lins; Racowski, Ilana; Bolini, Helena

    2018-05-01

    The objective of this study was to evaluate the sensory profile and the influence of the information on the acceptance of the symbiotic chocolate ice cream made with sucrose and different sweeteners (aspartame, sucralose, neotame, Stevia with 60%, 85%, 95%, and 97% of rebaudioside A) through analysis of variance (ANOVA), Tukey's test, and partial least of square (PLS) regression. Quantitative descriptive analysis (QDA) was carried out by 18 assessors, who evaluated the samples in relation to the raised descriptors. Additionally, two acceptance tests (blind/informed) were performed with 120 consumers. The samples sweetened with sucralose and rebaudioside 97% presented similar profile to the control sample, thus having a better potential to replace sucrose in chocolate ice cream. The acceptance test carried out with information had higher scores for the attributes appearance, aroma, flavor, texture, and overall impression. The correlation between data from the acceptance tests and QDA showed that the descriptors "low-energy" and "natural sweetener" claims interfered negatively in the drivers of liking of chocolate ice cream. Therefore, we can conclude that some characteristics unnoticed by consumers were highlighted after providing the information about the product's characteristics. This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, the application of stevia and other artificial sweeteners in products with reduction or total absence of sucrose and highlighting the impact of the labeling of these products on consumer perception. © 2018 Institute of Food Technologists®.

  16. Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

    Directory of Open Access Journals (Sweden)

    Vaz Freire, L. T.

    2011-12-01

    Full Text Available A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and “flavor”, rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated.

    El análisis sensorial y el análisis de aromas por medio de sistemas sensoriales electrónicos han sido utilizado para comparar aceites de oliva producidos a través de dos sistemas de extracción diferentes. Los métodos de extracción comparados han sido el sistema de prensas y el decantador de dos fases. Las muestras fueron producidas durante las cosechas del periodo 2002- 2004, y las aceitunas eran todas de la misma variedad portuguesa Gallega sp. Las aceitunas fueron seleccionadas y tratadas tecnológicamente bajo condiciones predeterminadas y supervisadas. Los aceites producidos resultaron mejor clasificados cuando fue aplicado el análisis sensorial por panel que cuando se utilizó el análisis con detección electrónica de aromas, incluso después de la optimización de los sensores. Esta observación está de acuerdo con el hecho de que los aceites son una matriz poco volátil y que es el “flavour”, más que el aroma, el que junto con el gusto puede proporcionar una caracterización mejor que la detección electrónica, en

  17. Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies.

    Science.gov (United States)

    Tasoniero, G; Cullere, M; Cecchinato, M; Puolanne, E; Dalle Zotte, A

    2016-11-01

    The aim of the research was to study the impact of white striping and wooden breast myopathies on the technological quality, mineral, and sensory profile of poultry meat. With this purpose, a total of 138 breasts were selected for a control group with normal breasts (N), a group of breasts characterised by white striping (WS) myopathy, and a group of breasts having both white striping and wooden breast myopathies (WSWB). Data revealed that the simultaneous presence of the two myopathies, with respect to the WS lesion individually considered, had a further detrimental effect on pH (6.04 vs. 5.96; P white striping and wooden breast myopathies. © 2016 Poultry Science Association Inc.

  18. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).

    Science.gov (United States)

    Kim, H G; Hong, J H; Song, C K; Shin, H W; Kim, K O

    2010-09-01

    This study was conducted to examine the sensory profiles of fermented soybean paste (Doenjang), to understand consumers' acceptability of different types of Doenjang samples and to identify the sensory characteristics that drive consumer acceptability of Doenjang products. Descriptive analysis and consumer acceptability test were conducted for 7 different types of Doenjang samples. The samples included 2 types of Doenjang made by either traditional or commercially modified methods. For the descriptive analysis, 8 trained panelists developed and evaluated 31 descriptors. There were significant differences in all 31 attributes among the samples. Principal component analysis was also performed to summarize the sensory characteristics of the samples. In consumer testing, 200 consumers evaluated the acceptability of Doenjang samples. Significant differences in consumer acceptability were observed among the samples. The consumers preferred the Doenjang samples manufactured using a commercially modified method. In overall point of view, most consumers liked the Doenjang samples that had strong "sweet" and "MSG (monosodium glutamate)" tastes. It appears that "sweet" and "MSG" tastes are the drivers of liking for Doenjang. "Salty" taste, "meju,"traditional Korean soy sauce," and "fermented fish" odor/flavors seem to be the drivers of disliking for Doenjang. Cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 7 samples within a cluster. The results showed that each consumer cluster preferred different Doenjang samples. External preference mapping was performed to establish the relationships between the sensory attributes and consumer acceptability in each cluster. Consumption of the fermented soybean products is gradually expanding around the world, due to their various health benefits. Therefore, understanding sensory characteristics and consumer acceptability of Doenjang are becoming increasingly important. The intense and complex

  19. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.

    Science.gov (United States)

    Hopfer, Helene; Buffon, Peter A; Ebeler, Susan E; Heymann, Hildegarde

    2013-04-03

    A Californian Cabernet Sauvignon was stored for 6 months at three different constant temperatures to study the combined effects of storage temperature and packaging configuration. Glass bottles with natural cork, synthetic cork, and screw cap closure, as well as two Bag-in-Box treatments, were used in the experiment. A trained sensory panel was able to detect significant changes in aroma, flavor, taste, mouthfeel, and color attributes among the samples, differences that were found also with various chemical and physical measurements (volatile profile, polyphenol pattern, enological parameters, color space). Additionally, two commonly used polyphenol assays were compared to each other in terms of their ability to detect the changes in the polyphenol profile. Generally, sample changes were more pronounced due to the different storage temperatures, with 30 sensory attributes differing significantly among the three different storage temperatures, while only 17 sensory attributes showed a significant packaging effect. With increasing storage temperature the packaging effect became more pronounced, resulting in the largest changes in the Bag-in-Box samples stored at the highest temperature of 40 °C. At the highest storage temperature, all wines showed oxidized characters, independent of the wine packaging configurations, but to a varying degree. Generally, wines that received highest oxygen amounts and storage temperatures were much lighter, less red, and more brown-yellow at the end of the 6-month storage period, compared to their counterparts stored at 10 °C. These changes in color and polyphenols, respectively, were also detected with the two spectrophotometric assays. With increasing storage temperature both assays measured reduced concentrations in total phenols and total anthocyanins, while total tannins, degree of ionized anthocyanins, and color density increased. Various volatile compounds differed significantly among the samples, with largest relative

  20. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.

    Science.gov (United States)

    Li, Y; Joyner, H S; Carter, B G; Drake, M A

    2018-04-01

    Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however

  1. Physicochemical and sensory properties of irradiated dry-cured ham

    International Nuclear Information System (INIS)

    Jin, Sang-Keun; Kim, Chul-Wook; Chung, Ki-Hwa; Jo, Kwang-Keun; Jeong, Jin-Yeon; Hur, In-Chul; Jung, Eun-Young; Joo, Seon-Tea; Yang, Han-Sul

    2012-01-01

    To determine the effect of different irradiation doses on ready-to-eat (RTE) dry-cured shoulder hams, physicochemical and sensory attributes were analyzed during 8 weeks of refrigerated storage. The results show that irradiation reduced the redness value and increased the 2-thiobarbituric acid-reactive substance (TBARS) value as well as the irradiation aroma during storage. However, ham samples irradiated with 2.5 and 5.0 kGy did not show significant changes in lightness values compared to the control sample during 8 weeks of storage. TBARS values were lower in the sample irradiated with 2.5 kGy than in the other irradiated samples. The total plate counts of the 5.0 kGy-irradiated samples were not measured after 0 weeks. Sensory panels found that the 2.5- and 5.0 kGy-irradiated samples had better overall acceptability scores than the other irradiated samples. It was concluded that treatments with lower levels of irradiation (≤5.0 kGy) can enhance the microbial safety and sensory acceptance of dry-cured shoulder hams. - Highlights: ► Effect of different irradiation doses on quality properties of dry-cured hams. ► The 2.5 kGy irradiated sample did not show any changes in lipid oxidation. ► Irradiation at 5.0 kGy has the potential to greatly decrease the TPC. ► Low-dose irradiation can improve the microbial safety and maintain the sensory acceptance.

  2. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

    Science.gov (United States)

    Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

    2015-06-01

    Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (Pbaked chicken breast was highly acceptable preferred (Pcharacteristics when baked. © 2015 Poultry Science Association Inc.

  3. Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.

    Science.gov (United States)

    Kotseridis, Y; Razungles, A; Bertrand, A; Baumes, R

    2000-11-01

    The aromas of six Merlot and three Cabernet Sauvignon wines of the 1996 vintage from the Bordeaux region were evaluated by sensory analysis. A panel of selected enology students was trained to assess 20 attributes previously generated for these wines by enologists of Bordeaux. Using statistical methods, this 20-attribute list was reduced to a 12-attribute list. The aroma profiles of the wines of Merlot and Cabernet Sauvignon were very close. Differentiation of the wines of these two varieties was significant only for the caramel descriptor, which was rated higher in the Merlot wines. Gas chromatography/olfactometry (GC/O) and GC/MS analyses were used to detect and identify the potent odorants with the caramel odor in the two most differentiated samples for this attribute, a Merlot wine and a Cabernet Sauvignon wine. Two odorant zones with this odor resulted in identification of 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methylfuran-3(2H)-one (HEMF). Aroma extract dilution analysis (AEDA) method showed a higher dilution factor (FD) for HDMF in the Merlot wine extract than in the Cabernet Sauvignon extract. The HDMF levels determined in the wines studied using a stable isotope dilution assay (SIDA) method were consistent with the results found by sensory analysis and GC/O; i.e., higher HDMF levels were present in the Merlot wines than in the Cabernet Sauvignon wines.

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  5. Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data.

    Science.gov (United States)

    Newman, J; Egan, T; Harbourne, N; O'Riordan, D; Jacquier, J C; O'Sullivan, M

    2014-08-01

    Sensory evaluation can be problematic for ingredients with a bitter taste during research and development phase of new food products. In this study, 19 dairy protein hydrolysates (DPH) were analysed by an electronic tongue and their physicochemical characteristics, the data obtained from these methods were correlated with their bitterness intensity as scored by a trained sensory panel and each model was also assessed by its predictive capabilities. The physiochemical characteristics of the DPHs investigated were degree of hydrolysis (DH%), and data relating to peptide size and relative hydrophobicity from size exclusion chromatography (SEC) and reverse phase (RP) HPLC. Partial least square regression (PLS) was used to construct the prediction models. All PLS regressions had good correlations (0.78 to 0.93) with the strongest being the combination of data obtained from SEC and RP HPLC. However, the PLS with the strongest predictive power was based on the e-tongue which had the PLS regression with the lowest root mean predicted residual error sum of squares (PRESS) in the study. The results show that the PLS models constructed with the e-tongue and the combination of SEC and RP-HPLC has potential to be used for prediction of bitterness and thus reducing the reliance on sensory analysis in DPHs for future food research. Copyright © 2014 Elsevier B.V. All rights reserved.

  6. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.

    Science.gov (United States)

    Chung, L; Chung, S-J

    2007-11-01

    One of the most important initial steps in exporting a food product to another country from the R&D perspective is to describe and translate the sensory characteristics of a food product appropriately into the language of the target country. The objectives of this study were to describe and compare the sensory characteristics of Korean and Japanese style fermented soybean products, and to cross-culturally compare the lexicons of the identical product generated by the Korean and Japanese panelists. Four types of Korean and 4 types of Japanese style fermented soybean consisting of whole bean type and paste type were analyzed. Ten Korean and 9 Japanese panelists were recruited in Korea. Two separate descriptive analyses were conducted, with the panelists differing in their country of origin. Each group was trained, developed lexicon, and conducted descriptive analysis independently. Analysis of variance and various multivariate analyses were applied to delineate the sensory characteristics of the samples and to compare the cross-cultural differences in the usage of lexicon. The Korean and Japanese panelists generated 48 and 36 sensory attributes, respectively. Cross-cultural consensus was shown for evaluating the whole bean type fermented soybean and white miso, which were relatively distinctive samples. However, for the less distinctive samples, the panelists tend to rate higher in negative attributes for the fermented soybeans that originated from the other country. The Japanese panelists grouped the samples by their country of origin and soy sauce flavor was the main attribute for cross-cultural differentiation. However, the Korean panelists did not make a cross-cultural distinction among the samples.

  7. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    NARCIS (Netherlands)

    Gemert, L.J. van

    1996-01-01

    A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).

  8. Sandwich-panels based on penopolisocyanurate and mineral wool

    OpenAIRE

    Burtzeva M.; Mednikova E.

    2017-01-01

    Sandwich panel is a self-supporting structure consisting of two steel zinc-coated profiles with a layer of heat retainer. It is used as roofing and walling material. Widely is used in industrial construction, shopping centres, sports complexes, chilling and freezing chambers, storage buildings and quickly erectable housing. The classical basis of heat-insulating layer (core panel) products is used mineral wool insulation materials. This material is resistant to deformation, non-flammable,...

  9. Influence of dietary lipid sources on sensory characteristics of broiler

    African Journals Online (AJOL)

    Influence of dietary lipid sources on sensory characteristics of broiler meat ... fatty acid profile of poultry products such as eggs and meat by means of dietary inclusion of ..... Designer eggs: From improvement of egg composition to functional.

  10. The use of sensory analysis in biotechnology of the cultivation of macromycetes

    Directory of Open Access Journals (Sweden)

    K. M. Vlasenko

    2016-08-01

    Full Text Available Sensory analysis is the most ancient and inexpensive method of assessing the quality of food products. Consumer demand for the fruit bodies of mushrooms is due to their unique taste and aroma. Profile methods of sensory analysis are used in quality control, for characterising the differences between food products and for determining the impact of various factors on the quality of the test product. The aim of this research is to study the influence of different types of substrates on the character and intensity of arom     a of the dried fruit bodies of Pleurotus ostreatus (Jacq.: Fr. Kumm. IBK–1535 using the sensory profile method. The substrates for the cultivation of mushrooms were selected from waste from the agricultural and wood processing industries: sunflower husks, wheat straw, waste from the cleaning of seed corn, and sawdust of deciduous trees and oak bark. The preparation and sterilization of substrates was performed according to standard techniques. During the process of cultivation we determined the culture-morphological indices of development of the mycelium: the duration of growth in the substrate, time of appearance of the primordia, the number of formed fruiting bodies of mushrooms, the average biomass of the fruiting bodies. We did not detect any significant differences between substrates in the growth rate of mycelia. The best culture-morphological indices of growth and development of mycelia were identified for the corn waste substrate. This substrate had the greatest number of primordia, while the lowest was for wheat straw. The mycelium of P. ostreatus IBK-1535 was white, fluffy, and denser on substrates of corn waste, sunflower husks and oak bark. The sensory profile analysis was performed according to ISO 6564:1885.1 g of dried fruiting bodies was crushed, placed in glass vials with stoppers and heated to +35…+40 °C for a better emission of volatile compounds. A five person degustation commission was trained to

  11. Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

    Directory of Open Access Journals (Sweden)

    M. SALMENKALLIO-MARTTILA

    2008-12-01

    Full Text Available Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

  12. Sensory analysis of characterizing flavors in tobacco products using a trained expert panel

    Directory of Open Access Journals (Sweden)

    Erna Krüsemann

    2018-03-01

    Using a trained expert panel is a successful example of assessing characterizing flavors in tobacco products. Regulatory decisions should be made on significance level and products representing the reference space, as these directly influence strictness of the method and thus the number of products that imparts a characterizing flavor compared to the reference space.

  13. Evaluation of the sensory properties of a cosmetic formulation containing green coffee oil

    Directory of Open Access Journals (Sweden)

    Tais A. L. Wagemaker

    2013-06-01

    Full Text Available Green coffee oil (GCO is a well-known ingredient with cosmetic properties such as: maintaining skin hydration, improving the sun protection factor and maintaining the skin barrier function. Thus, the aim of this study was to evaluate the impact of the addition of a considerable amount of GCO (15% on the sensory properties of a cosmetic formulation. The sensory panel consisted of nineteen volunteers aged between 19 and 43 years old. Sensory attributes were assessed on a 25 cm2 defined region on the internal side of the forearm. The volunteers were instructed to evaluate the sensory properties that they felt each formulation demonstrated, immediately after application and then after a further 5 minutes. The formulations had almost the same perceived effect among the volunteers. The majority of volunteers noted their skin as soft and moisturized after application of the formulations. However, the perception of an oily residue on the skin was the main effect of the formulation containing GCO. Thus, we can conclude that the total amount of GCO used, revealed interesting properties for use in dry skin or night creams, since it was able to leave an oily film on skin.

  14. Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework.

    Science.gov (United States)

    Ong, Jane Jun-Xin; Steele, Catriona M; Duizer, Lisa M

    2018-06-01

    Sensory characteristics are important for the acceptance of thickened liquids, but those of liquids thickened to the new standards put forth by the International Dysphagia Diet Standardization Initiative (IDDSI) are unknown. This research sought to identify and rate the perception of important sensory properties of liquids thickened to levels specified in the IDDSI framework. Samples were made with water, with and without added barium sulfate, and were thickened with a cornstarch or xanthan gum based thickener. Samples were characterized using projective mapping/ultra-flash profiling to identify important sample attributes, and then with trained descriptive analysis panels to characterize those attributes in non-barium and barium thickened liquids. Three main groups of attributes were observed. Taste and flavor attributes decreased in intensity with increasing thickener. Thickener specific attributes included graininess and chalkiness for the cornstarch thickened samples, and slipperiness for the xanthan gum samples. Within the same type of thickener, ratings of thickness-related attributes (perceived viscosity, adhesiveness, manipulation, and swallowing) at different IDDSI levels were significantly different from each other. However, in non-barium samples, cornstarch samples were perceived as thicker than xanthan gum samples even though they had similar apparent viscosities at 50 s -1 . On the other hand, the two thickeners had similar perceived thickness in the barium samples even though the apparent viscosities of cornstarch samples were higher than those of the xanthan gum samples. In conclusion, IDDSI levels can be distinguished based on sensory properties, but these properties may be affected by the type of thickener and medium being thickened.

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

    Science.gov (United States)

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

    2017-03-01

    Sensory and chemical analyses were performed on accessions of rocket (Eruca sativa) to determine phytochemical influences on sensory attributes. A trained panel was used to evaluate leaves, and chemical data were obtained for polyatomic ions, amino acids, sugars and organic acids. These chemical data (and data of glucosinolates, flavonols and headspace volatiles previously reported) were used in Principal Component Analysis (PCA) to determine variables statistically important to sensory traits. Significant differences were observed between samples for polyatomic ion and amino acid concentrations. PCA revealed strong, positive correlations between glucosinolates, isothiocyanates and sulfur compounds with bitterness, mustard, peppery, warming and initial heat mouthfeel traits. The ratio between glucosinolates and sugars inferred reduced perception of bitter aftereffects. We highlight the diversity of E. sativa accessions from a sensory and phytochemical standpoint, and the potential for breeders to create varieties that are nutritionally and sensorially superior to existing ones. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  16. Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes

    DEFF Research Database (Denmark)

    Martens, Harald; Thybo, A.K.; Andersen, H.J.

    2002-01-01

    were developed by the panel during preliminary training sessions, and consisted in definitions of various biological compartments inside the tubers. The results from the sensory and the computer-assisted image analyses of the shape and interior structure of the tubers were related to the experimental...... able to detect differences between varieties as well as storage times. The sensory image analysis gave better discrimination between varieties than the computer-assisted image analysis presently employed, and was easier to interpret. Some sensory descriptors could be predicted from the computer......-assisted image analysis. The present results offer new information about using sensory analysis of MR-images not only for food science but also for medical applications for analysing MR and X-ray images and for training of personnel, such as radiologists and radiographers. (C) 2002 Elsevier Science Ltd....

  17. Latent constructs underlying sensory subtypes in children with autism: A preliminary study.

    Science.gov (United States)

    Hand, Brittany N; Dennis, Simon; Lane, Alison E

    2017-08-01

    Recent reports identify sensory subtypes in ASD based on shared patterns of responses to daily sensory stimuli [Ausderau et al., 2014; Lane, Molloy, & Bishop, 2014]. Lane et al. propose that two broad sensory dimensions, sensory reactivity and multisensory integration, best explain the differences between subtypes, however this has yet to be tested. The present study tests this hypothesis by examining the latent constructs underlying Lane's sensory subtypes. Participants for this study were caregivers of children with autism spectrum disorder (ASD) aged 2-12 years. Caregiver responses on the Short Sensory Profile (SSP), used to establish Lane's sensory subtypes, were extracted from two existing datasets (total n = 287). Independent component analyses were conducted to test the fit and interpretability of a two-construct structure underlying the SSP, and therefore, the sensory subtypes. The first construct was largely comprised of the taste/smell sensitivity domain, which describes hyper-reactivity to taste and smell stimuli. The second construct had a significant contribution from the low energy/weak domain, which describes behaviors that may be indicative of difficulties with multisensory integration. Findings provide initial support for our hypothesis that sensory reactivity and multisensory integration underlie Lane's sensory subtypes in ASD. Autism Res 2017, 10: 1364-1371. © 2017 International Society for Autism Research, Wiley Periodicals, Inc. © 2017 International Society for Autism Research, Wiley Periodicals, Inc.

  18. Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

    DEFF Research Database (Denmark)

    Schouteten, Joachim J.; Gellynck, Xavier; De Bourdeaudhuij, Ilse

    2017-01-01

    The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014;...

  19. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.

    Science.gov (United States)

    Laguna, Laura; Sarkar, Anwesha; Bryant, Michael G; Beadling, Andrew R; Bartolomé, Begoña; Victoria Moreno-Arribas, M

    2017-12-01

    Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel. Descriptive analysis techniques were used to train the panel and measure the intensity of the mouthfeel attributes. Alongside, the suitability of different instrumental techniques (rheology, particle size, tribology and microstructure, using Transmission Electron Microscopy (TEM)) to measure wine mouthfeel sensation was investigated. Panelists discriminated samples based on their tactile-related components (ethanol, glycerol and tannins) at the levels found naturally in wine. Higher scores were found for all sensory attributes in the samples containing ethanol. Sensory astringency was associated mainly with the addition of tannins to the wine model and glycerol did not seem to play a discriminating role at the levels found in red wines. Visual viscosity was correlated with instrumental viscosity (R=0.815, p=0.014). Hydrodynamic diameter of saliva showed an increase in presence of tannins (almost 2.5-3-folds). However, presence of ethanol or glycerol decreased hydrodynamic diameter. These results were related with the sensory astringency and earthiness as well as with the formation of nano-complexes as observed by TEM. Rheologically, the most viscous samples were those containing glycerol or tannins. Tribology results showed that at a boundary lubrication regime, differences in traction coefficient lubrication were due by the presence of glycerol. However, no differences in traction coefficients were observed in presence

  20. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.

    Science.gov (United States)

    Caillé, Soline; Samson, Alain; Wirth, Jérémie; Diéval, Jean-Baptiste; Vidal, Stéphane; Cheynier, Véronique

    2010-02-15

    It is widely accepted that oxygen contributes to wine development by impacting its colour, aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage of engineered solutions to deliver known amounts of oxygen into bottles through the closures. This study was aimed at monitoring the influence of oxygen pick-up, before (micro-oxygenation, Mox) and after (nano-oxygenation) bottling, on wine sensory evolution. Red Grenache wines were prepared either by flash release (FR) or traditional soaking (Trad) and with or without Mox during elevage (FR+noMox, FR+Mox, Trad+noMox, Trad+Mox). The rate of nano oxygenation was controlled by combining consistent oxygen transfer rate (OTR) closures and different oxygen controlled storage conditions. Wine sensory characteristics were analyzed by sensory profile, at bottling (T0) and after 5 and 10 months of ageing, by a panel of trained judges. Effects of winemaking techniques and OTR were analyzed by multivariate analysis (principal component analysis and agglomerative hierarchical clustering) and analysis of variance. Results showed that, at bottling, Trad wines were perceived more animal and FR wines more bitter and astringent. Mox wines showed more orange shade. At 5 and 10 months, visual and olfactory differences were observed according to the OTR levels: modalities with higher oxygen ingress were darker and fruitier but also perceived significantly less animal than modalities with lower oxygen. Along the 10 months of ageing, the influence of OTR became more important as shown by increased significance levels of the observed differences. As the mouth-feel properties of the wines were mainly dictated by winemaking techniques, OTR had only little impact on "in mouth" attributes. Copyright 2009 Elsevier B.V. All rights reserved.

  1. Friction stir welding (FSW of aluminium foam sandwich panels

    Directory of Open Access Journals (Sweden)

    M. Bušić

    2016-07-01

    Full Text Available The article focuses on the influence of welding speed and tool tilt angle upon the mechanical properties at the friction stir welding of aluminium foam sandwich panels. Double side welding was used for producing butt welds of aluminium sandwich panels applying insertion of extruded aluminium profile. Such insertion provided lower pressure of the tool upon the aluminium panels, providing also sufficient volume of the material required for the weldment formation. Ultimate tensile strength and flexural strength for three-point bending test have been determined for samples taken from the welded joints. Results have confirmed anticipated effects of independent variables.

  2. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.

    Science.gov (United States)

    Hernández, Francisca; Noguera-Artiaga, Luis; Burló, Francisco; Wojdyło, Aneta; Carbonell-Barrachina, Ángel A; Legua, Pilar

    2016-06-01

    Jujube fruit is eaten mostly fresh, but may be dried (Chinese dates and tea) or processed into confectionary recipes in bread, cakes, compotes, and candy. Given that the quality of jujube available on the market differs on account of various factors such as geographical environment, cultivar, processing conditions, and storage conditions, and that, for consumers, flavour and nutrition properties of jujube represent the major parameters in determining the quality of jujube, the main goal of this study were to determine the main physico-chemical properties of jujube fruits, sugars and organic acids profiles, protein, mineral constituents, volatile composition and sensory profile of jujube fruits. This would allow breeders to select cultivars with higher levels of nutrients and also enable increasing dietary intake by consumers. Investigations showed that jujube fruit weight ranged from 4.8 to 29.3 g fruit(-1) . Four sugars (glucose, fructose, sucrose and sorbitol) and four organic acids (citric, malic, ascorbic and succinic acids) were identified and quantified by high-performance liquid chromatography in jujube fruits. Potassium, calcium and magnesium were the major mineral constituents in jujube fruits. Fifteen volatiles compounds were found in the aroma profile of jujube fruits (nine were aldehydes, three terpenes, one ester, one ketone and one linear hydrocarbon). The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  3. Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics

    OpenAIRE

    Filipe-Ribeiro, Lu?s; Milheiro, Juliana; Matos, Carlos C.; Cosme, Fernanda; Nunes, Fernando M.

    2017-01-01

    Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (...

  4. Physicochemical and sensory profile of rice bran roasted in microwave Perfil físico-químico e sensorial de farelos de arroz torrados em micro-ondas

    Directory of Open Access Journals (Sweden)

    Marina Costa Garcia

    2012-12-01

    Full Text Available The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S, BRS Primavera (P, and IRGA 417 (I determining the color parameters (L*, a*, and b * at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.Este trabalho objetivou avaliar as mudanças físicas, químicas e sensoriais de farelos de três cultivares de arroz em função do tempo de torra em micro-ondas. Foram estudados 3 cultivares de arroz, BRS Sertaneja (S, BRS Primavera (P e Irga 417 (I, determinando-se os parâmetros de cor (L*, a* e b* aos 6, 9, 12, 15 e 18 minutos de torração. Após aplicação do teste de diferença do controle, selecionaram-se farelos de arroz com características de sabor e aroma distintas: S e P torrados por 9 e 15 minutos e I torrado por 9, 12 e 15 minutos. Essas amostras foram caracterizadas pela análise sensorial descritiva de Perfil Livre e quanto composição química. Quanto mais longa a torração, mais intenso o aroma e sabor de torrado dos farelos, apresentando sabor e aroma

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

    Directory of Open Access Journals (Sweden)

    Anderson do Nascimento Oliveira

    2012-12-01

    Full Text Available This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE* of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.Este trabalho objetivou estudar a cinética de degradação dos atributos sensoriais do suco integral de manga Ubá comercial e avaliar sua aceitabilidade sensorial durante o armazenamento. Amostras do produto foram armazenadas em estufas tipo B.O.D a 25, 35 e 45 ºC, providas de iluminação (650 lux 24 horas por dia, durante 120 dias. Foram realizadas análises sensoriais com provadores treinados (Análise Descritiva Quantitativa - ADQ e com consumidores. Também foram avaliadas as correlações entre as características sensoriais e físico-químicas (cor instrumental e teor de vitamina C. Os atributos sabor, aroma e cor variaram com a temperatura e o tempo de armazenamento, sendo que o aroma e o sabor foram os mais afetados pela temperatura, com valores de Q10 e Ea iguais a 4,16 e 25,31 kcal.mol-1; e 3,61 e 22,80 kcal.mol-1, respectivamente. As alterações sensoriais observadas pela

  6. Características sensoriais do vinho Bordô Sensory characteristics of Bordô wine

    Directory of Open Access Journals (Sweden)

    Francine Maria Tecchio

    2007-06-01

    Full Text Available Avaliaram-se as características sensoriais dos vinhos Bordô varietalmente puros e elaborados segundo a tecnologia própria a cada vinícola. A avaliação sensorial foi conduzida por um grupo de nove painelistas devidamente treinados. Os resultados revelaram que, dos 26 descritores avaliados, nove caracterizaram o vinho Bordô como sensorialmente marcante. Os descritores analisados foram a cor relativamente intensa e matiz violeta; aromas foxado e frutado; corpo relativamente pouco estruturado, mais ou menos ácido, sabores foxado e frutado predominantes e forte tipicidade.Varietal wines made according to the technology used in each winery were evaluated and their sensory characteristics were determined. A panel of nine experimented painelists performed sensory analysis. The results show that out of the 26 descriptors analyzed, nine markedly characterized this wine, i.e., they presented intense color and violet hue; foxy and fruity aroma; body with a medium structure, somewhat acid, foxy and fruity flavor, and strong tipicity.

  7. Increasing photovoltaic panel power through water cooling technique

    Directory of Open Access Journals (Sweden)

    Calebe Abrenhosa Matias

    2017-02-01

    Full Text Available This paper presents the development of a cooling apparatus using water in a commercial photovoltaic panel in order to analyze the increased efficiency through decreased operating temperature. The system enables the application of reuse water flow, at ambient temperature, on the front surface of PV panel and is composed of an inclined plane support, a perforated aluminum profile and a water gutter. A luminaire was specially developed to simulate the solar radiation over the module under test in a closed room, free from the influence of external climatic conditions, to carry out the repetition of the experiment in controlled situations. The panel was submitted to different rates of water flow. The best water flow rate was of 0.6 L/min and net energy of 77.41Wh. Gain of 22.69% compared to the panel without the cooling system.

  8. Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.

    Science.gov (United States)

    Talcott, S T; Howard, L R

    1999-04-01

    Physicochemical analysis of processed strained product was performed on 10 carrot genotypes grown in Texas (TX) and Georgia (GA). Carrots from GA experienced hail damage during growth, resulting in damage to their tops. Measurements included pH, moisture, soluble phenolics, total carotenoids, sugars, organic acids, and isocoumarin (6-MM). Sensory analysis was conducted using a trained panel to evaluate relationships between chemical and sensory attributes of the genotypes and in carrots spiked with increasing levels of 6-MM. Preharvest stress conditions in GA carrots seemed to elicit a phytoalexic response, producing compounds that impacted the perception of bitter and sour flavors. Spiking 6-MM into strained carrots demonstrated the role bitter compounds have in lowering sweetness scores while increasing the perception of sour flavor. Screening fresh carrots for the phytoalexin 6-MM has the potential to significantly improve the sensory quality of processed products.

  9. Influence of Sensory Stimulation on Exhaled Volatile Organic Compounds.

    Science.gov (United States)

    Mazzatenta, A; Pokorski, M; Di Tano, A; Cacchio, M; Di Giulio, C

    2016-01-01

    The real-time exhaled volatile organic compounds (VOCs) have been suggested as a new biomarker to detect and monitor physiological processes in the respiratory system. The VOCs profile in exhaled breath reflects the biochemical alterations related to metabolic changes, organ failure, and neuronal activity, which are, at least in part, transmitted via the lungs to the alveolar exhaled breath. Breath analysis has been applied to investigate cancer, lung failure, and neurodegenerative diseases. There are by far no studies on the real-time monitoring of VOCs in sensory stimulation in healthy subjects. Therefore, in this study we investigated the breath parameters and exhaled VOCs in humans during sensory stimulation: smell, hearing, sight, and touch. Responses sensory stimulations were recorded in 12 volunteers using an iAQ-2000 sensor. We found significant effects of sensory stimulation. In particular, olfactory stimulation was the most effective stimulus that elicited the greatest VOCs variations in the exhaled breath. Since the olfactory pathway is distinctly driven by the hypothalamic and limbic circuitry, while other senses project first to the thalamic area and then re-project to other brain areas, the findings suggest the importance of olfaction and chemoreception in the regulation lung gas exchange. VOCs variations during sensory activation may become putative indicators of neural activity.

  10. Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

    Directory of Open Access Journals (Sweden)

    Heredia, F. J.

    2009-09-01

    Full Text Available This paper deals with the optimization of the conditions to formulate paste based on olive fruits. The processing stages included: washing, blending, oil addition and preservation. Pair-comparisons and ranking tests were carried out by both a trained panel and a consumer panel to single out the preferred sample at each stage. The sensory attributes considered were taste, visual texture, texture in the mouth and overall preference. The results of the sensory analyses were processed statistically by means of ANOVA and the Friedman test to select the most appropriate processing conditions: washing for 30 minutes three times, blending at 2000 r.p.m, and the addition of 10 mL of oil. Several pasteurization conditions were assayed (62.5, 75, 85 and 95 °C for 15 minutes. No significant color differences (p Este trabajo presenta la optimización de las condiciones de formulación de una pasta de aceitunas. La elaboración comprendió diferentes fases: lavado, mezcla, adición de aceite y conservación. Un panel entrenado y un panel de consumidores realizaron pruebas de comparación por pareja y test de ordenación para seleccionar la muestra preferida en cada fase. Los atributos sensoriales considerados fueron sabor, textura visual, textura en boca y preferencia total. Los resultados del análisis sensorial se procesaron estadísticamente mediante ANOVA y el test de Friedman para seleccionar las condiciones óptimas de elaboración: lavado 3 veces durante 30 minutos, mezclado a 2000 r.p.m y adición de 10 mL de aceite de cobertura. Se ensayaron diferentes condiciones de pasteurización (62.5, 75, 85 y 95 °C durante 15 minutes. No se encontraron diferencias significativas (p < 0.05 de color (CIELAB entre las pastas sometidas a diferentes condiciones de conservación. En base a los resultados del test de preferencia, las condiciones seleccionadas fueron: calentar a 85 °C durante 15 minutos.

  11. 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

    Full Text Available O trabalho teve como objetivo avaliar o efeito de doses de radiações sobre as características sensoriais do suco fresco de laranja variedade 'Pêra' (Citrus sinensis L conservado sob refrigeração. Utilizou-se amostras de suco de laranja refrigerado (controle e suco de laranja refrigerado irradiado com 1,5 e 3,0kGy por hora (Cobalto60, armazenadas a 4ºC por 1, 7, 14 e 21 dias a 4ºC. Para a análise sensorial realizou-se a Análise Descritiva Quantitativa, na qual provadores selecionados e treinados avaliaram a aparência, aroma, sabor e textura oral dos sucos. As doses de radiação alteraram características de aparência como cor, brilho e grumosidade. As amostras de suco irradiados apresentaram coloração amarelo mais claro, maior brilho e menor grumosidade que o suco controle. Os sucos irradiados apresentaram também maior intensidade de aroma cozido, passado e artificial, gosto ácido, amargo, sabor cozido, de sumo, passado e de laranja artificial. As doses de radiação utilizadas alteraram as características de corpo e adstringência. A cor e a grumosidade do suco não irradiado intensificaram-se com o tempo de armazenamento. Com base nos resultados obtidos, pode-se concluir que a irradiação do suco promoveu alterações nas características sensoriais.The objective of this work was to evaluate the characteristics of the irradiated fresh of 'Pera' sweet orange (Citrus sinnensis L. juice and kept refrigerated. Samples of orange juice (control and samples irradiated with 1.5 and 3.0kGy per hour (Cobalt 60 were stored for 1, 7, 14 and 21 days at 4ºC. Quantitative Descriptive Analysis was conducted by a selected trained panels that evaluated appearance, aroma, flavor and texture of juices. Radiation levels affected appearance characteristics as color, shine and gummy. Irradiated juice resulted more clear and shinny and less gummy, more cooked, with past and artificial aroma, more acid, bitter, cooked, sap, past and with accentuated

  12. Assessment of Sensory Processing Characteristics in Children between 3 and 11 Years Old: A Systematic Review

    Directory of Open Access Journals (Sweden)

    Sara Jorquera-Cabrera

    2017-03-01

    Full Text Available The assessment of sensory perception, discrimination, integration, modulation, praxis, and other motor skills, such as posture, balance, and bilateral motor coordination, is necessary to identify the sensory and motor factors influencing the development of personal autonomy. The aim of this work is to study the assessment tools currently available for identifying different patterns of sensory processing. There are 15 tests available that have psychometric properties, primarily for the US population. Nine of them apply to children in preschool and up to grade 12. The assessment of sensory processing is a process that includes the use of standardized tests, administration of caregiver questionnaires, and clinical observations. The review of different studies using PRISMA criteria or Osteba Critical Appraisal Cards reveals that the most commonly used tools are the Sensory Integration and Praxis Test, the Sensory Processing Measure, and the Sensory Profile.

  13. Sensory analysis and aroma compounds of buckwheat containing products-a review.

    Science.gov (United States)

    Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

    2017-07-07

    Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

  14. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

    Science.gov (United States)

    Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

    2017-10-01

    Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

  15. 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.

  16. 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.

  17. 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.

  18. Correlations of Sensory Processing and Visual Organization Ability with Participation in School-Aged Children with Down Syndrome

    Science.gov (United States)

    Wuang, Yee-Pay; Su, Chwen-Yng

    2011-01-01

    Previous work has highlighted delays and differences in cognitive, language, and sensorimotor functions in children diagnosed with Down syndrome (DS). However, sensory processing and visual organization abilities have not been well-examined in DS to date. This study aimed to investigate the developmental profile of sensory processing and visual…

  19. Increased Sensory Processing Atypicalities in Parents of Multiplex ASD Families versus Typically Developing and Simplex ASD Families

    Science.gov (United States)

    Donaldson, Chelsea K.; Stauder, Johannes E. A.; Donkers, Franc C. L.

    2017-01-01

    Recent studies have suggested that sensory processing atypicalities may share genetic influences with autism spectrum disorder (ASD). To further investigate this, the adolescent/adult sensory profile (AASP) questionnaire was distributed to 85 parents of typically developing children (P-TD), 121 parents from simplex ASD families (SPX), and 54…

  20. Qualitative data analysis for an exploratory sensory study of Grechetto wine.

    Science.gov (United States)

    Esti, Marco; González Airola, Ricardo L; Moneta, Elisabetta; Paperaio, Marina; Sinesio, Fiorella

    2010-02-15

    Grechetto is a traditional white-grape vine, widespread in Umbria and Lazio regions in central Italy. Despite the wine commercial diffusion, little literature on its sensory characteristics is available. The present study is an exploratory research conducted with the aim of identifying the sensory markers of Grechetto wine and of evaluating the effect of clone, geographical area, vintage and producer on sensory attributes. A qualitative sensory study was conducted on 16 wines, differing for vintage, Typical Geographic Indication, and clone, collected from 7 wineries, using a trained panel in isolation who referred to a glossary of 133 white wine descriptors. Sixty-five attributes identified by a minimum of 50% of the respondents were submitted to a correspondence analysis to link wine samples to the sensory attributes. Seventeen terms identified as common to all samples are considered as characteristics of Grechetto wine, 10 of which olfactory: fruity, apple, acacia flower, pineapple, banana, floral, herbaceous, honey, apricot and peach. In order to interpret the relationship between design variables and sensory attributes data on 2005 and 2006 wines, the 28 most discriminating descriptors were projected in a principal component analysis. The first principal component was best described by olfactory terms and the second by gustative attributes. Good reproducibility of results was obtained for the two vintages. For one winery, vintage effect (2002-2006) was described in a new principal component analysis model applied on 39 most discriminating descriptors, which globally explained about 84% of the variance. In the young wines the notes of sulphur, yeast, dried fruit, butter, combined with herbaceous fresh and tropical fruity notes (melon, grapefruit) were dominant. During wine aging, sweeter notes, like honey, caramel, jam, become more dominant as well as some mineral notes, such as tuff and flint. Copyright 2009 Elsevier B.V. All rights reserved.

  1. Identification and Characterization of Mouse Otic Sensory Lineage Genes

    Directory of Open Access Journals (Sweden)

    Byron H. Hartman

    2015-03-01

    Full Text Available Vertebrate embryogenesis gives rise to all cell types of an organism through the development of many unique lineages derived from the three primordial germ layers. The otic sensory lineage arises from the otic vesicle, a structure formed through invagination of placodal non-neural ectoderm. This developmental lineage possesses unique differentiation potential, giving rise to otic sensory cell populations including hair cells, supporting cells, and ganglion neurons of the auditory and vestibular organs. Here we present a systematic approach to identify transcriptional features that distinguish the otic sensory lineage (from early otic progenitors to otic sensory populations from other major lineages of vertebrate development. We used a microarray approach to analyze otic sensory lineage populations including microdissected otic vesicles (embryonic day 10.5 as well as isolated neonatal cochlear hair cells and supporting cells at postnatal day 3. Non-otic tissue samples including periotic tissues and whole embryos with otic regions removed were used as reference populations to evaluate otic specificity. Otic populations shared transcriptome-wide correlations in expression profiles that distinguish members of this lineage from non-otic populations. We further analyzed the microarray data using comparative and dimension reduction methods to identify individual genes that are specifically expressed in the otic sensory lineage. This analysis identified and ranked top otic sensory lineage-specific transcripts including Fbxo2, Col9a2, and Oc90, and additional novel otic lineage markers. To validate these results we performed expression analysis on select genes using immunohistochemistry and in situ hybridization. Fbxo2 showed the most striking pattern of specificity to the otic sensory lineage, including robust expression in the early otic vesicle and sustained expression in prosensory progenitors and auditory and vestibular hair cells and supporting

  2. Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs.

    Science.gov (United States)

    Rocha, Mariella C; Deliza, Rosires; Ares, Gastón; Freitas, Daniela De G C; Silva, Aline L S; Carmo, Margarida G F; Abboud, Antonio C S

    2013-06-01

    An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. © 2012 Society of Chemical Industry.

  3. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage.

    Science.gov (United States)

    Rogalski, Mateusz; Nowak, Karolina; Fiedor, Piotr; Szterk, Arkadiusz

    Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA-enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.

  4. EFFECT OF ADDITION OF PULP CASHEW ON THE SENSORY ACCEPTANCE OF INTEGRAL YOGURT SWEETENED WITH HONEY

    Directory of Open Access Journals (Sweden)

    Maiane Alves de Macedo

    2014-02-01

    Full Text Available The yogurt production in Brazil increased substantially every year. Yogurt is considered a healthy food and the diversity of this product allows great overall acceptance. This work proposed to prepare a full yogurt smoothie with cashew pulp and sweetened with honey to submit good sensory characteristics and to determine the nutritional value of the formulation with better response acceptability. Three preparations with 5, 15 and 25% w/w of cashew pulp and 15% w/w of honey were evaluated with sensory analyses comprising overall acceptability, preference and purchase intent. Information table was used to determine the parameters required for nutrition labeling of the best formulation. These results showed the preparation containing 25%w/w of cashew pulp as the better choice by the sensory panel. The results suggest a feasible option and revels the cashew as a good material source to the dairy market.

  5. Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

    Directory of Open Access Journals (Sweden)

    Cristina Anamaria Semeniuc

    2015-11-01

    Full Text Available This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points, followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points, and whey cheese with 2% pine nuts (7.3 points. Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples.

  6. Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.

    Science.gov (United States)

    Ekberg, O; Bulow, M; Ekman, S; Hall, G; Stading, M; Wendin, K

    2009-03-01

    The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO(4)), making it radiopaque. The sensory properties of foods may be affected by adding this medium. To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO(4) as extensional viscosity. Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.

  7. TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES

    Directory of Open Access Journals (Sweden)

    Irena Bojdo Tomasiak

    2010-05-01

    Full Text Available Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests. The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses. The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods. doi:10.5219/53

  8. Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

    Energy Technology Data Exchange (ETDEWEB)

    Escudero-Gilete, M. L.; Melendez-Martinez, A. J.; Heredia, F. J.; Vicario, I. M.

    2009-07-01

    This paper deals with the optimization of the conditions to formulate paste based on olive fruits. The processing stages included: washing, blending, oil addition and preservation. Pair-comparisons and ranking tests were carried out by both a trained panel and a consumer panel to single out the preferred sample at each stage. The sensory attributes considered were taste, visual texture, texture in the mouth and overall preference. The results of the sensory analyses were processed statistically by means of ANOVA and the Friedman test to select the most appropriate processing conditions: washing for 30 minutes three times, blending at 2000 r.p.m, and the addition of 10 ml of oil. Several pasteurization conditions were assayed (62.5, 75, 85 and 95 degree centigrade for 15 minutes). No significant color differences (p < 0.05) were found for the objective color measurement (CIELAB) of the pastes submitted to the different pasteurization conditions. Based on the results of the preference test, the pasteurization conditions selected were heating at 85 degree centigrade for 15 minutes. (Author) 30 refs.

  9. Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.

    Science.gov (United States)

    Schouteten, Joachim J; Gellynck, Xavier; De Bourdeaudhuij, Ilse; Sas, Benedikt; Bredie, Wender L P; Perez-Cueto, Federico J A; De Steur, Hans

    2017-03-01

    The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way. However, little is known about its performance compared to a traditional list-based questionnaire format. This comparison is undertaken in this study for two product categories (chocolate and yogurt). Further, two methodological issues are addressed by (i) comparing the use of Check-All-That-Apply (CATA) and rate-all-that-apply (RATA) response formats and (ii) examining whether the method impacts on the concurrent hedonic product assessment for two product categories (chocolate and yogurt). Although both questionnaire formats showed similar findings, more consumers preferred the wheel questionnaire format. Regarding the latter, CATA and RATA scaling yielded similar performance and no influence on the concurrent hedonic assessment was found. This study lends further support for combining emotional and sensory measurements using the EmoSensory® profile, which is of interest for food scientists and the food industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.

    Science.gov (United States)

    Qiu, Shanshan; Wang, Jun

    2015-10-01

    In this study, electronic tongue (E-tongue), headspace solid-phase microextraction gas chromatography-mass spectrometer (GC-MS), electronic nose (E-nose), and quantitative describe analysis (QDA) were applied to describe the 2 types of citrus fruits (Satsuma mandarins [Citrus unshiu Marc.] and sweet oranges [Citrus sinensis {L.} Osbeck]) and their mixing juices systematically and comprehensively. As some aroma components or some flavor molecules interacted with the whole juice matrix, the changes of most components in the fruit juice were not in proportion to the mixing ratio of the 2 citrus fruits. The potential correlations among the signals of E-tongue and E-nose, volatile components, and sensory attributes were analyzed by using analysis of variance partial least squares regression. The result showed that the variables from the sensor signals (E-tongue system and E-nose system) had significant and positive (or negative) correlations to the most variables of volatile components (GC-MS) and sensory attributes (QDA). The simultaneous utilization of E-tongue and E-nose obtained a perfect classification result with 100% accuracy rate based on linear discriminant analysis and also attained a satisfying prediction with high coefficient association for the sensory attributes (R(2) > 0.994 for training sets and R(2) > 0.983 for testing sets) and for the volatile components (R(2) > 0.992 for training sets and R(2) > 0.990 for testing sets) based on random forest. Being easy-to-use, cost-effective, robust, and capable of providing a fast analysis procedure, E-nose and E-tongue could be used as an alternative detection system to traditional analysis methods, such as GC-MS and sensory evaluation by human panel in the fruit industry. Being easy-to-use, cost-effective, robust, and capable of providing a fast analysis procedure, E-nose and E-tongue could be used as an alternative detection system to traditional analysis methods for characterizing food flavors. Based on those

  11. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

    Science.gov (United States)

    Byrne, D V; Bredie, W L P; Mottram, D S; Martens, M

    2002-06-01

    Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on a representative sub-set (160, 180, 190(o)C, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of 'rancid' and 'sulphur/rubber' sensory notes and a concurrent decrease of chicken 'meaty' characteristics. Increasing cooking temperature resulted in meat samples with a more 'roasted', 'toasted' and 'bitter' sensory nature. Moreover, the 'roasted' character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the 'rancid' aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the 'sulphur/rubber' note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

  12. Sensory evaluation of irradiated hake (Merluccius merluccius hubbsi) by an expert trade panel

    International Nuclear Information System (INIS)

    Lescano, G.

    1989-01-01

    Commercial high quality hake (Merluccius merluccius hubbsi) scaled, headless and eviscerated, caught in the South Atlantic Ocean, was analyzed by an expert testing panel. The samples were the following: one lot vacuum packed, another lot previously dipped in 10% sodium poliphosphate, both irradiated with 3.3 kGy and then stored at 0deg C±1deg C, and a third lot, air-packed, frozen, kept at -20deg C±2 deg C, and used as control. The analysis was made on day 36 after catch. The evaluations were performed by a panel of 5 experts in buying fish to export. The following attributes were analyzed: on raw fish: external appearance, muscle elasticity, shine, bone adhesion, muscle cohesion, odor, natural odor, unpleasant odor and purchase acceptability. On oven cooked samples: odor, natural odor, unpleasant odor, flavor, natural flavor, unpleasant flavor, oral texture and general acceptability. Data were analyzed by student test (p ≤ 0.05). The results showed that the raw irradiated fish (with and without dip in polyphosphate) were generally significantly better than the raw frozen hake; and cooked frozen hake was better than the irradiated one but not significantly different. An undesirable off odor on cooked irradiated samples was detected, that would be an irradiation effect. It could be minimized with a lower dose. The polyphosphate dip did not modify the amount of drip loss. (Author) [es

  13. Delving deeper into technological innovations to understand differences in rice quality.

    Science.gov (United States)

    Calingacion, Mariafe; Fang, Lu; Quiatchon-Baeza, Lenie; Mumm, Roland; Riedel, Arthur; Hall, Robert D; Fitzgerald, Melissa

    2015-12-01

    Increasing demand for better quality rice varieties, which are also more suited to growth under sub-optimal cultivation conditions, is driving innovation in rice research. Here we have used a multi-disciplinary approach, involving SNP-based genotyping together with phenotyping based on yield analysis, metabolomic analysis of grain volatiles, and sensory panel analysis to determine differences between two contrasting rice varieties, Apo and IR64. Plants were grown under standard and drought-induced conditions. Results revealed important differences between the volatile profiles of the two rice varieties and we relate these differences to those perceived by the sensory panel. Apo, which is the more drought tolerant variety, was less affected by the drought condition concerning both sensory profile and yield; IR64, which has higher quality but is drought sensitive, showed greater differences in these characteristics in response to the two growth conditions. Metabolomics analyses using GCxGC-MS, followed by multivariate statistical analyses of the data, revealed a number of discriminatory compounds between the varieties, but also effects of the difference in cultivation conditions. Results indicate the complexity of rice volatile profile, even of non-aromatic varieties, and how metabolomics can be used to help link changes in aroma profile with the sensory phenotype. Our outcomes also suggest valuable multi-disciplinary approaches which can be used to help define the aroma profile in rice, and its underlying genetic background, in order to support breeders in the generation of improved rice varieties combining high yield with high quality, and tolerance of both these traits to climate change.

  14. Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system.

    Science.gov (United States)

    Murray, Niamh M; O'Riordan, Dolores; Jacquier, Jean-Christophe; O'Sullivan, Michael; Cohen, Joshua L; Heymann, Hildegarde; Barile, Daniela; Dallas, David C

    2017-06-01

    Casein-hydrolysates (NaCaH) are desirable functional ingredients, but their bitterness impedes usage in foods. This study sought to validate a paper-disk approach to help evaluate bitterness in NaCaHs and to develop a food-grade approach to separate a NaCaH into distinct fractions, which could be evaluated by a sensory panel. Membrane filtration generated sensory evaluation. Bitterness differences observed in the membrane fractions using this sensory evaluation approach reflected those observed for the same fractions presented as a liquid. The flash-chromatography fractions increased in bitterness with an increase in hydrophobicity, except for the 50% EtOH fraction which had little bitterness. Amino acid analysis of the fractions showed enrichment of different essential amino acids in both the bitter and less bitter fractions. The developed food-grade fractionation system, allowed for a simple and reasonably scaled approach to separating a NaCaH, into physicochemically different fractions that could be evaluated by a sensory panel. The method of sensory evaluation used in this study, in which NaCaH samples are impregnated into paper-disks, provided potential solutions for issues such as sample insolubility and limited quantities of sample. As the impregnated paper-disk samples were dehydrated, their long storage life could also be suitable for sensory evaluations distributed by mail for large consumer studies. The research, in this study, allowed for a greater understanding of the physicochemical basis for bitterness in this NaCaH. As some essential amino acids were enriched in the less bitter fractions, selective removal of bitter fractions could allow for the incorporation of the less bitter NaCaH fractions into food products for added nutritional value, without negatively impacting sensory properties. There is potential for this approach to be applied to other food ingredients with undesirable tastes, such as polyphenols.

  15. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.

    Science.gov (United States)

    Fall, Papa Abdoulaye; Pilet, Marie France; Leduc, François; Cardinal, Mireille; Duflos, Guillaume; Guérin, Camille; Joffraud, Jean-Jacques; Leroi, Françoise

    2012-01-16

    This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8°C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4days and 10days respectively. In mixed culture, the growth of B. thermosphacta was reduced by 3.2±0.1 log CFU/g. The TTGE technique allowed monitoring the colonisation of the strains on the shrimp matrix and confirming the dominance of L. piscium in mixed culture throughout the experiment. Sensory analysis confirmed that B. thermosphacta spoiled the product after 11days, when its cell number attained 8 log CFU/g with the emission of strong butter/caramel off-odours. This sensory profile could be linked to the production of 2,3 butanedione, cyclopentanol, 3-methylbutanol, 3-methylbutanal, 2-methylbutanal, 4-methyl-3-chloro-3-pentanol and ethanol, which were produced in more significant quantities in the B. thermosphacta batch than in the batches in which the protective strain was present. On the contrary, TVBN and TMA were not suitable as quality indicators for B. thermosphacta spoilage activity. In the products where the protective L. piscium strain was present, no adverse effect on sensory quality was noted by the sensory panels. Moreover, biogenic amine assessment did not show any histamine or tyramine production by this strain, underlining its safety profile. Both strains produced lactic acid (1850mg/kg in L. piscium and B. thermosphacta batch on days 3 and 10

  16. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

    Science.gov (United States)

    McMahon, Kenneth M; Diako, Charles; Aplin, Jesse; Mattinson, D Scott; Culver, Caleb; Ross, Carolyn F

    2017-09-01

    The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (pConsumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (pconsumer acceptance of sparkling wines was highly correlated (r 2 ≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

    Science.gov (United States)

    Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W

    2015-01-01

    Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Pblueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

  18. Localization of SSeCKS in unmyelinated primary sensory neurons

    Directory of Open Access Journals (Sweden)

    Siegel Sandra M

    2008-03-01

    Full Text Available Abstract Background SSeCKS (Src SupprEssed C Kinase Substrate is a proposed protein kinase C substrate/A kinase anchoring protein (AKAP that has recently been characterized in the rat peripheral nervous system. It has been shown that approximately 40% of small primary sensory neurons contain SSeCKS-immunoreactivity in a population largely separate from substance P (95.2%, calcitonin gene related peptide (95.3%, or fluoride resistant acid phosphatase (55.0% labeled cells. In the spinal cord, it was found that SSeCKS-immunoreactive axon collaterals terminate in the dorsal third of lamina II outer in a region similar to that of unmyelinated C-, or small diameter myelinated Aδ-, fibers. However, the precise characterization of the anatomical profile of the primary sensory neurons containing SSeCKS remains to be determined. Here, immunohistochemical labeling at the light and ultrastructural level is used to clarify the myelination status of SSeCKS-containing sensory neuron axons and to further clarify the morphometric, and provide insight into the functional, classification of SSeCKS-IR sensory neurons. Methods Colocalization studies of SSeCKS with myelination markers, ultrastructural localization of SSeCKS labeling and ablation of largely unmyelinated sensory fibers by neonatal capsaicin administration were all used to establish whether SSeCKS containing sensory neurons represent a subpopulation of unmyelinated primary sensory C-fibers. Results Double labeling studies of SSeCKS with CNPase in the dorsal horn and Pzero in the periphery showed that SSeCKS immunoreactivity was observed predominantly in association with unmyelinated primary sensory fibers. At the ultrastructural level, SSeCKS immunoreactivity was most commonly associated with axonal membrane margins of unmyelinated fibers. In capsaicin treated rats, SSeCKS immunoreactivity was essentially obliterated in the dorsal horn while in dorsal root ganglia quantitative analysis revealed a 43

  19. Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province, Ecuador using Free-Choice Profiling

    Directory of Open Access Journals (Sweden)

    Patricia Vit

    Full Text Available Abstract Pastaza is the largest and least populated province in Ecuador, with seven native indigenous nationalities. The Kichwas from the Rio Chico community live near to the capital city Puyo, are recognized for their knowledge on stingless honey bees. From the 400 species of Neotropical Meliponini that make honey in cerumen pots, almost 100 thrive in Southern Ecuador, and confer such biodiversity to pot-honey. In this study sensory characteristics of Ecuadorian false and genuine honeys with diverse entomological origin: Apis mellifera – light amber and amber, Geotrigona leucogastra, Melipona grandis and Scaptotrigona sp. (S. ederi np Schwarz were investigated with Kichwa assessors (four female and four male, aged 18–62 years old. The panel was asked to taste and to identify sensory attributes of honey (appearance, taste, smell, aroma, mouthfeel, other tactile sensations, and to score their intensities in 10 cm unstructured line scales anchored with the words weak and strong, using the Free-Choice Profile methodology The Generalized Procrustes Analysis was used on the data. The first and second dimensions accounted for by 61.1% of the variance. In the descriptive sensory evaluation, darker honeys (amber A. mellifera, false and Geotrigona were separated from (light amber A. mellifera, Melipona and Scaptotrigona by the first dimension; whereas thicker honeys (A. mellifera and false were discriminated from thinner honeys (Geotrigona, Melipona and Scaptotrigona by the second dimension. The assessors were able to evaluate and differentiate honey types without previous sensory training. Remarkably, two Kichwa ladies immediately spit out the false honey, in contrast to an acceptance study on 18-honeys, where the false honey was scored among the preferred ones by 58 participants of the First Congress on Apiculture and Meliponiculture in Ecuador. Therefore, results suggest that Ecuadorian native Kichwas keep a sensory legacy of ancestral knowledge

  20. A highly diverse, desert-like microbial biocenosis on solar panels in a Mediterranean city.

    Science.gov (United States)

    Dorado-Morales, Pedro; Vilanova, Cristina; Peretó, Juli; Codoñer, Francisco M; Ramón, Daniel; Porcar, Manuel

    2016-07-05

    Microorganisms colonize a wide range of natural and artificial environments although there are hardly any data on the microbial ecology of one the most widespread man-made extreme structures: solar panels. Here we show that solar panels in a Mediterranean city (Valencia, Spain) harbor a highly diverse microbial community with more than 500 different species per panel, most of which belong to drought-, heat- and radiation-adapted bacterial genera, and sun-irradiation adapted epiphytic fungi. The taxonomic and functional profiles of this microbial community and the characterization of selected culturable bacteria reveal the existence of a diverse mesophilic microbial community on the panels' surface. This biocenosis proved to be more similar to the ones inhabiting deserts than to any human or urban microbial ecosystem. This unique microbial community shows different day/night proteomic profiles; it is dominated by reddish pigment- and sphingolipid-producers, and is adapted to withstand circadian cycles of high temperatures, desiccation and solar radiation.

  1. Lifetime Evaluation of PV Inverters considering Panel Degradation Rates and Installation Sites

    DEFF Research Database (Denmark)

    Sangwongwanich, Ariya; Yang, Yongheng; Sera, Dezso

    2017-01-01

    The PV inverter lifetime is affected by the installed sites related to different solar irradiance and ambient temperature profiles. In fact, the installation site also affects the PV panel degradation rate, and thus the long-term power production. Prior-art lifetime analysis in PV inverters has...... not yet investigated the impact of panel degradation. This paper thus evaluates the lifetime of PV inverters considering panel degradation rates and installation sites. Evaluations have been carried out on PV systems installed in Denmark and Arizona. The results reveal that the PV panel degradation rate...... has a considerable impact on the PV inverter lifetime, especially in the hot climate (e.g., Arizona), where the panel degrades at a faster rate. In that case, the PV inverter lifetime estimation can be deviated by 54%, if the impact of PV panel degradation is not taken into account....

  2. Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

    NARCIS (Netherlands)

    Green-Petersen, D.; Hyldig, G.; Sveinsdottir, K.; Schelvis-Smit, A.A.M.; Martinsdottir, E.

    2009-01-01

    The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained

  3. Consumer preference and description of salmon in four Northern Atlantic countries and association with sensory characteristics

    DEFF Research Database (Denmark)

    Green-Petersen, Ditte; Hyldig, Grethe; Sveinsdóttir, K.

    2009-01-01

    The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained...

  4. Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

    Directory of Open Access Journals (Sweden)

    F Casassa

    2010-08-01

    Full Text Available F Casassa1, S Sari1, S Avagnina1, V Longone2, C Césari2, G Escoriaza2, C Catania1, M Gatica21Centro de Estudios de Enología; 2Laboratorio de Fitopatología, EEA Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA, San Martín 3853 (5507 Luján de Cuyo, Mendoza, ArgentinaAbstract: ‘Hoja de malvón’ is a grapevine wood disease widespread in Argentina that decreases vineyard productivity and longevity. This study was conducted during two consecutive vintages to assess its influence on the general composition, sensory attributes and preference of Vitis vinifera L. cv Malbec wines. Batches of 120 kg of grapes harvested from vines with different degrees of (visual symptoms of the disease were separately vinified. Grapes were grouped in three treatments: T1, grapes from vines with no symptoms; T2, grapes from vines with 10%–50% symptoms; and T3, grapes from vines with 50%–100% symptoms. Basic analyses of the grapes prior to crushing, and basic wine analysis were undertaken, together with spectrophotometric analyses of the wines after three months of bottle aging. The kinetics of alcoholic fermentation (AF was followed daily and additionally the wines were assessed by a sensory panel. T3 grapes were characterized by comparatively lower initial sugar contents and higher titratable acidity. The AF kinetics were unaffected in the wines arising from the diseased grapes. There was no clear-cut effect of the disease on the wines’ pH, volatile acidity, and total acidity; however, the later spectrophotometric analyses showed that the total phenolic index was the highest in T2 wines for both vintages. In 2005, the color index (CI was higher in T3 and showed the lowest value in 2006. The sensory properties of the wines were different in the two vintages. In 2005, T2 and T3 wines were perceived as having higher color intensity, violet hue and spicy notes, T2 being the most preferred wine. In 2006, T1 and T2 showed a much better sensory

  5. Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex.

    Science.gov (United States)

    Neethling, Jeannine; Muller, Magdalena; van der Rijst, Marieta; Hoffman, Louwrens C

    2018-05-01

    Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. Farm location had a significant influence on the sensory quality (gamey and liver-like aroma; beef, liver-like, lamb-like and herbaceous flavour; sweet taste; tenderness; residue; mealiness; Warner-Bratzler shear force; moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid; α-linolenic acid; total saturated and monounsaturated fatty acids; polyunsaturated to saturated fatty acid ratio; total omega-3 polyunsaturated fatty acid; and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat; however, the influence on the sensory profile was minor (sweet taste; P meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences

    NARCIS (Netherlands)

    Oppermann, A.K.L.; Graaf, de C.; Scholten, E.; Stieger, M.A.; Piqueras Fiszman, Phd Betina

    2017-01-01

    The Rate-All-That-Apply (RATA) method, an intensity-based Check-All-That-Apply (CATA) variant, has recently been developed for sensory characterization involving untrained panellists. The aim of this study was to investigate the sensory profiles of ten model (double) emulsions with subtle perceptual

  7. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

    Science.gov (United States)

    Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

    2015-01-01

    Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Panalysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

  8. Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

    Directory of Open Access Journals (Sweden)

    Rubén Domínguez

    2016-05-01

    Full Text Available Objective: To assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. Methods: Microbial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast, proximate parameters (moisture, fat and protein, colour analysis, texture analysis (texture profile analysis test, volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique and sensory analysis were evaluated in the drycured foal sausages using the standard food analysis techniques. Results: The results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. Conclusions: As a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.

  9. Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids).

    Science.gov (United States)

    Blaker, Kendra M; Plotto, Anne; Baldwin, Elizabeth A; Olmstead, James W

    2014-10-01

    Fruit texture is a primary selection trait in southern highbush blueberry (SHB) breeding to increase fresh fruit postharvest quality and consumer acceptance. A novel crisp fruit texture has recently been identified among SHB germplasm. In this study, we developed a common set of descriptors that align sensory evaluation of blueberry fruit texture with instrumental measures that could be used for quantitative measurements during pre- and postharvest evaluation. Sensory and instrumental characteristics were measured in 36 and 49 genotypes in 2010 and 2011, respectively. A trained sensory panel evaluated fresh fruit based on five common textural attributes in 2010 and 2011: bursting energy, flesh firmness, skin toughness, juiciness and mealiness. Instrumental measures of compression and bioyield forces were significantly different among cultivars and correlated with sensory scores for bursting energy, flesh firmness and skin toughness (R > 0.7, except skin toughness in 2011), but correlations with sensory scores for juiciness and mealiness were low (R < 0.4). The results of sensory and instrumental measures supported the use of both compression and bioyield force measures in distinguishing crisp from standard-texture genotypes, and suggest that crisp texture in SHB is related to the sensory perception of bursting energy, flesh firmness and skin toughness. © 2014 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.

  10. Sensory integration intervention and the development of the premature infant: A controlled trial

    Directory of Open Access Journals (Sweden)

    E Lecuona

    2017-11-01

    Full Text Available Background. Premature infants are at risk of sensory processing difficulties and developmental delays due to an immature central nervous system and possible episodes of medical instability, discomfort, pain and stress during the first weeks or months after birth.Objective. To investigate the effect of Ayres Sensory Integration (ASI on the development of premature infants in the first 12 months of life.Methods. A pre-/post-test experimental design was used to randomly divide 24 premature infants from a low socioeconomic setting in Bloemfontein, South Africa, into experimental and control groups after being matched by corrected age and gender. Developmental status was determined with the Bayley III Scales of Infant and Toddler Development, the Test of Sensory Functions in Infants and the Infant/Toddler Sensory Profile. The experimental group received 10 weeks of ASI intervention.Results. ASI intervention had a positive effect on the sensory processing and development of premature infants, especially in terms of cognitive, language and motor development.Conclusions. ASI intervention at an early age enhances the developmental progress of premature infants. 

  11. Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions.

    Science.gov (United States)

    Donfrancesco, Brizio Di; Koppel, Kadri

    2017-06-17

    Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer's rice, and wheat as a grain source in order to determine the effect of sorghum fractions on dry dog food sensory properties. The aroma compounds and flavor profiles of samples were similar with small differences, such as higher toasted aroma notes, and musty and dusty flavor in the mill-feed sample. A total of 37 compounds were tentatively identified and semi-quantified. Aldehydes were the major group present in the samples. The total volatile concentration was low, reflecting the mild aroma of the samples. Partial least squares regression was performed to identify correlations between sensory characteristics and detected aroma compounds. Possible relationships, such as hexanal and oxidized oil, and broth aromatics were identified. Volatile compounds were also associated with earthy, musty, and meaty aromas and flavor notes. This study showed that extruded dry dog foods manufactured with different red sorghum fractions had similar aroma, flavor, and volatile profiles.

  12. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.

    Science.gov (United States)

    Yüksel, Arzu Kavaz; Şat, Ihsan Güngör; Yüksel, Mehmet

    2015-12-01

    The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

  13. Perceived air quality and sensory pollution loads in six Danish office buildings

    DEFF Research Database (Denmark)

    Wargocki, Pawel; Krupicz, P.; Szczecinski, A.

    2002-01-01

    Perceived air quality and sensory pollution loads were measured in 6 office buildings with mechanical ventilation without recirculation, in each buildings in 6 representative non-smoking medium-sized and small offices with mixing ventilation. An untrained panel of 43 subjects assessed the air...... quality on a normal weekday when the building was occupied, and on a weekend without occupants in the building. On both occasions the ventilation system was in operation as on a normal working day. Outdoor air supply rate, air temperature, relative humidity, concentration of carbon dioxide and ultrafine...

  14. Frequent genes in rare diseases: panel-based next generation sequencing to disclose causal mutations in hereditary neuropathies.

    Science.gov (United States)

    Dohrn, Maike F; Glöckle, Nicola; Mulahasanovic, Lejla; Heller, Corina; Mohr, Julia; Bauer, Christine; Riesch, Erik; Becker, Andrea; Battke, Florian; Hörtnagel, Konstanze; Hornemann, Thorsten; Suriyanarayanan, Saranya; Blankenburg, Markus; Schulz, Jörg B; Claeys, Kristl G; Gess, Burkhard; Katona, Istvan; Ferbert, Andreas; Vittore, Debora; Grimm, Alexander; Wolking, Stefan; Schöls, Ludger; Lerche, Holger; Korenke, G Christoph; Fischer, Dirk; Schrank, Bertold; Kotzaeridou, Urania; Kurlemann, Gerhard; Dräger, Bianca; Schirmacher, Anja; Young, Peter; Schlotter-Weigel, Beate; Biskup, Saskia

    2017-12-01

    Hereditary neuropathies comprise a wide variety of chronic diseases associated to more than 80 genes identified to date. We herein examined 612 index patients with either a Charcot-Marie-Tooth phenotype, hereditary sensory neuropathy, familial amyloid neuropathy, or small fiber neuropathy using a customized multigene panel based on the next generation sequencing technique. In 121 cases (19.8%), we identified at least one putative pathogenic mutation. Of these, 54.4% showed an autosomal dominant, 33.9% an autosomal recessive, and 11.6% an X-linked inheritance. The most frequently affected genes were PMP22 (16.4%), GJB1 (10.7%), MPZ, and SH3TC2 (both 9.9%), and MFN2 (8.3%). We further detected likely or known pathogenic variants in HINT1, HSPB1, NEFL, PRX, IGHMBP2, NDRG1, TTR, EGR2, FIG4, GDAP1, LMNA, LRSAM1, POLG, TRPV4, AARS, BIC2, DHTKD1, FGD4, HK1, INF2, KIF5A, PDK3, REEP1, SBF1, SBF2, SCN9A, and SPTLC2 with a declining frequency. Thirty-four novel variants were considered likely pathogenic not having previously been described in association with any disorder in the literature. In one patient, two homozygous mutations in HK1 were detected in the multigene panel, but not by whole exome sequencing. A novel missense mutation in KIF5A was considered pathogenic because of the highly compatible phenotype. In one patient, the plasma sphingolipid profile could functionally prove the pathogenicity of a mutation in SPTLC2. One pathogenic mutation in MPZ was identified after being previously missed by Sanger sequencing. We conclude that panel based next generation sequencing is a useful, time- and cost-effective approach to assist clinicians in identifying the correct diagnosis and enable causative treatment considerations. © 2017 International Society for Neurochemistry.

  15. Is distal motor and/or sensory demyelination a distinctive feature of anti-MAG neuropathy?

    Science.gov (United States)

    Lozeron, Pierre; Ribrag, Vincent; Adams, David; Brisset, Marion; Vignon, Marguerite; Baron, Marine; Malphettes, Marion; Theaudin, Marie; Arnulf, Bertrand; Kubis, Nathalie

    2016-09-01

    To report the frequency of the different patterns of sensory and motor electrophysiological demyelination distribution in patients with anti-MAG neuropathy in comparison with patients with IgM neuropathy without MAG reactivity (IgM-NP). Thirty-five anti-MAG patients at early disease stage (20.1 months) were compared to 23 patients with IgM-NP; 21 CIDP patients and 13 patients with CMT1a neuropathy were used as gold standard neuropathies with multifocal and homogeneous demyelination, respectively. In all groups, standard motor and sensory electrophysiological parameters, terminal latency index and modified F ratio were investigated. Motor electrophysiological demyelination was divided in four profiles: distal, homogeneous, proximal, and proximo-distal. Distal sensory and sensorimotor demyelination were evaluated. Anti-MAG neuropathy is a demyelinating neuropathy in 91 % of cases. In the upper limbs, reduced TLI is more frequent in anti-MAG neuropathy, compared to IgM-NP. But, predominant distal demyelination of the median nerve is encountered in only 43 % of anti-MAG neuropathy and is also common in IgM-NP (35 %). Homogeneous demyelination was the second most frequent pattern (31 %). Concordance of electrophysiological profiles across motor nerves trunks is low and median nerve is the main site of distal motor conduction slowing. Reduced sensory conduction velocities occurs in 14 % of patients without evidence of predominant distal slowing. Simultaneous sensory and motor distal slowing was more common in the median nerve of anti-MAG neuropathy than IgM-NP. Electrophysiological distal motor demyelination and sensory demyelination are not a distinctive feature of anti-MAG reactivity. In anti-MAG neuropathy it is mainly found in the median nerve suggesting a frequent nerve compression at wrist.

  16. Effects of a Sensory Stimulation by Nurses and Families on Level of Cognitive Function, and Basic Cognitive Sensory Recovery of Comatose Patients With Severe Traumatic Brain Injury: A Randomized Control Trial.

    Science.gov (United States)

    Moattari, Marzieh; Alizadeh Shirazi, Fatemeh; Sharifi, Nasrin; Zareh, Najaf

    2016-09-01

    Several lines of evidence suggest that early sensory stimulation and regular family visiting programs are potential nursing interventions to improve the outcomes of head injured comatose patients. However, little is known about the impacts of family involvement in providing sensory stimulation. To determine the effects of a sensory stimulation program conducted by nurses and families on the consciousness, level of cognitive function, and basic cognitive sensory recovery of head injury comatose patients. This was a randomized clinical trial performed at the Shiraz level I trauma center including 60 head injured comatose patients with an initial Glasgow coma score (GCS) of less than 8. Patients were randomly assigned to receive sensory stimulation by a qualified nurse (nurse group; n = 20), by the family (family group; n = 20), or usual care (control group; n = 20). The sensory stimulation program involving the nurses and patients' families was conducted, twice daily, in the morning and evening for 7 days. The level of consciousness, level of cognitive function, and basic cognitive sensory recovery of the patients were evaluated and monitored using the GCS, Rancho Los Amigos (RLA), and Western Neuro-Sensory stimulation profile (WNSSP). Data were analyzed by chi square, Kruskal-Wallis, and repeated-measures tests using SPSS. All the patients were comparable regarding their baseline characteristics, level of consciousness, level of cognitive function, and basic cognitive sensory recovery determined by GCS, RLA, and WNSSP. Although the two intervention groups of the study improved, those who received the sensory stimulation program from their families had significantly higher GCS (P = 0.001), RLA (P = 0.001), and WNSSP (P = 0.001) scores after 7 days when compared to the two other groups. The application of sensory stimulation by families led to significant increases in the consciousness, level of cognitive function, and basic cognitive sensory recovery of comatose

  17. Omega-3 and -6 fatty acid supplementation and sensory processing in toddlers with ASD symptomology born preterm: A randomized controlled trial.

    Science.gov (United States)

    Boone, Kelly M; Gracious, Barbara; Klebanoff, Mark A; Rogers, Lynette K; Rausch, Joseph; Coury, Daniel L; Keim, Sarah A

    2017-12-01

    Despite advances in the health and long-term survival of infants born preterm, they continue to face developmental challenges including higher risk for autism spectrum disorder (ASD) and atypical sensory processing patterns. This secondary analysis aimed to describe sensory profiles and explore effects of combined dietary docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and gamma-linolenic acid (GLA) supplementation on parent-reported sensory processing in toddlers born preterm who were exhibiting ASD symptoms. 90-day randomized, double blinded, placebo-controlled trial. 31 children aged 18-38months who were born at ≤29weeks' gestation. Mixed effects regression analyses followed intent to treat and explored effects on parent-reported sensory processing measured by the Infant/Toddler Sensory Profile (ITSP). Baseline ITSP scores reflected atypical sensory processing, with the majority of atypical scores falling below the mean. Sensory processing sections: auditory (above=0%, below=65%), vestibular (above=13%, below=48%), tactile (above=3%, below=35%), oral sensory (above=10%; below=26%), visual (above=10%, below=16%); sensory processing quadrants: low registration (above=3%; below=71%), sensation avoiding (above=3%; below=39%), sensory sensitivity (above=3%; below=35%), and sensation seeking (above=10%; below=19%). Twenty-eight of 31 children randomized had complete outcome data. Although not statistically significant (p=0.13), the magnitude of the effect for reduction in behaviors associated with sensory sensitivity was medium to large (effect size=0.57). No other scales reflected a similar magnitude of effect size (range: 0.10 to 0.32). The findings provide support for larger randomized trials of omega fatty acid supplementation for children at risk of sensory processing difficulties, especially those born preterm. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

    Science.gov (United States)

    Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

    2018-01-01

    Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).

    Science.gov (United States)

    Alessandrini, Laura; Balestra, Federica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla

    2010-01-01

    This study dealt with the characterization and quality assessment of 3 kinds of potato-based pasta (gnocchi) made with steam-cooked, potato puree (water added to potato flakes), and reconstituted potatoes as main ingredients. The aim of the research was to evaluate the quality of the products in terms of physicochemical, textural, and sensory characteristics. Water content, water activity, color (L* and h°), and texture (texture profile analysis [TPA] and shearing test) were evaluated on both raw and cooked samples. In addition, on the recovered cooking water the loss of solid substances was determined and on the cooked gnocchi a sensory assessment was performed. Eight sensory attributes (yellowness, hardness, gumminess, adhesiveness, potato taste, sweet taste, flour taste, and sapidity) were investigated. Statistically significant differences among products were obtained, especially concerning textural properties. In fact, sample made with reconstituted potatoes and emulsifiers resulted the hardest (8.53 ± 1.22 N), the gummiest (2.90 ± 0.05 N), and the "chewiest" (2.90 ± 0.58 N) after cooking. Gnocchi made with potato puree or reconstituted potatoes significantly differed from the one produced with steam-cooked potatoes in terms of sensory properties (yellowness, hardness, flour taste, and sapidity). Pearson's correlation analysis between some textural instrumental and sensory parameters showed significant correlation coefficients (0.532 < r < 0.810). Score plot of principal component analysis (PCA) confirmed obtained results from physicochemical and sensory analyses, in terms of high discriminant capacity of colorimetric and textural characteristics. © 2010 Institute of Food Technologists®

  20. Sensory reactivity, empathizing and systemizing in autism spectrum conditions and sensory processing disorder

    Directory of Open Access Journals (Sweden)

    Teresa Tavassoli

    2018-01-01

    Full Text Available Although the DSM-5 added sensory symptoms as a criterion for ASC, there is a group of children who display sensory symptoms but do not have ASC; children with sensory processing disorder (SPD. To be able to differentiate these two disorders, our aim was to evaluate whether children with ASC show more sensory symptomatology and/or different cognitive styles in empathy and systemizing compared to children with SPD and typically developing (TD children. The study included 210 participants: 68 children with ASC, 79 with SPD and 63 TD children. The Sensory Processing Scale Inventory was used to measure sensory symptoms, the Autism Spectrum Quotient (AQ to measure autistic traits, and the Empathy Quotient (EQ and Systemizing Quotient (SQ to measure cognitive styles. Across groups, a greater sensory symptomatology was associated with lower empathy. Further, both the ASC and SPD groups showed more sensory symptoms than TD children. Children with ASC and SPD only differed on sensory under-reactivity. The ASD group did, however, show lower empathy and higher systemizing scores than the SPD group. Together, this suggest that sensory symptoms alone may not be adequate to differentiate children with ASC and SPD but that cognitive style measures could be used for differential diagnosis. Keywords: Autism spectrum conditions, Sensory processing disorder, Sensory symptoms, Empathy, Systemizing

  1. Sensory evaluation of the air in 14 office buildings

    DEFF Research Database (Denmark)

    Pejtersen, Jan; Schwab, R.; Mayer, E.

    1999-01-01

    The perceived air quality was assessed in eight mechanically and six naturally ventilated office buildings. On average, 44 offices were investigated in each building. A panel of 11 trained subjects assessed the perceived air quality in the spaces directly in the sensory unit decipol. The average...... perceived air quality in the 14 office buildings ranged from 3.4 to 7.8 decipol. The perceived air quality averaged 4.1 decipol in the mechanically ventilated buildings and 6.0 decipol in the naturally ventilated buildings. Within the buildings there was a large variation in perceived air quality between...... the offices. The results indicate that the occupants' behaviour is important for the pollution load and the air quality in offices....

  2. Damage tolerance modeling and validation of a wireless sensory composite panel for a structural health monitoring system

    Science.gov (United States)

    Talagani, Mohamad R.; Abdi, Frank; Saravanos, Dimitris; Chrysohoidis, Nikos; Nikbin, Kamran; Ragalini, Rose; Rodov, Irena

    2013-05-01

    The paper proposes the diagnostic and prognostic modeling and test validation of a Wireless Integrated Strain Monitoring and Simulation System (WISMOS). The effort verifies a hardware and web based software tool that is able to evaluate and optimize sensorized aerospace composite structures for the purpose of Structural Health Monitoring (SHM). The tool is an extension of an existing suite of an SHM system, based on a diagnostic-prognostic system (DPS) methodology. The goal of the extended SHM-DPS is to apply multi-scale nonlinear physics-based Progressive Failure analyses to the "as-is" structural configuration to determine residual strength, remaining service life, and future inspection intervals and maintenance procedures. The DPS solution meets the JTI Green Regional Aircraft (GRA) goals towards low weight, durable and reliable commercial aircraft. It will take advantage of the currently developed methodologies within the European Clean sky JTI project WISMOS, with the capability to transmit, store and process strain data from a network of wireless sensors (e.g. strain gages, FBGA) and utilize a DPS-based methodology, based on multi scale progressive failure analysis (MS-PFA), to determine structural health and to advice with respect to condition based inspection and maintenance. As part of the validation of the Diagnostic and prognostic system, Carbon/Epoxy ASTM coupons were fabricated and tested to extract the mechanical properties. Subsequently two composite stiffened panels were manufactured, instrumented and tested under compressive loading: 1) an undamaged stiffened buckling panel; and 2) a damaged stiffened buckling panel including an initial diamond cut. Next numerical Finite element models of the two panels were developed and analyzed under test conditions using Multi-Scale Progressive Failure Analysis (an extension of FEM) to evaluate the damage/fracture evolution process, as well as the identification of contributing failure modes. The comparisons

  3. "More than Honey": Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches.

    Science.gov (United States)

    Siegmund, Barbara; Urdl, Katharina; Jurek, Andrea; Leitner, Erich

    2018-03-14

    Eight monovarietal honeys from dandelion, fir tree, linden tree, chestnut tree, robinia, orange, lavender, and rape were investigated with respect to their volatile compounds and sensory properties. Analysis of the volatile compounds was performed by gas chromatographic techniques (one-dimensional GC-MS as well as comprehensive GC×GC-MS). For sensory evaluation Napping in combination with ultraflash profiling was applied using sensory experts. For dandelion honey, 34 volatile compounds are described for the first time to be present in dandelion honey. PCA and cluster analysis of the volatile compounds, respectively, show high correlation with the PCA obtained from sensory evaluation. Lavender and linden honey showed sensory characteristics that were not expected from these honey types. Analysis of the volatile compounds resulted in the identification of odor-active compounds that are very likely derived from sources other than the respective honeyflow. Contamination with essential oils used in apiculture is very likely to be the reason for the occurrence of these compounds in the investigated honeys.

  4. Probabilistic sensory recoding.

    Science.gov (United States)

    Jazayeri, Mehrdad

    2008-08-01

    A hallmark of higher brain functions is the ability to contemplate the world rather than to respond reflexively to it. To do so, the nervous system makes use of a modular architecture in which sensory representations are dissociated from areas that control actions. This flexibility however necessitates a recoding scheme that would put sensory information to use in the control of behavior. Sensory recoding faces two important challenges. First, recoding must take into account the inherent variability of sensory responses. Second, it must be flexible enough to satisfy the requirements of different perceptual goals. Recent progress in theory, psychophysics, and neurophysiology indicate that cortical circuitry might meet these challenges by evaluating sensory signals probabilistically.

  5. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

    Science.gov (United States)

    Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

    2017-10-11

    Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

  6. Application of Raman spectroscopy and chemometric techniques to assess sensory characteristics of young dairy bull beef.

    Science.gov (United States)

    Zhao, Ming; Nian, Yingqun; Allen, Paul; Downey, Gerard; Kerry, Joseph P; O'Donnell, Colm P

    2018-05-01

    This work aims to develop a rapid analytical technique to predict beef sensory attributes using Raman spectroscopy (RS) and to investigate correlations between sensory attributes using chemometric analysis. Beef samples (n = 72) were obtained from young dairy bulls (Holstein-Friesian and Jersey×Holstein-Friesian) slaughtered at 15 and 19 months old. Trained sensory panel evaluation and Raman spectral data acquisition were both carried out on the same longissimus thoracis muscles after ageing for 21 days. The best prediction results were obtained using a Raman frequency range of 1300-2800 cm -1 . Prediction performance of partial least squares regression (PLSR) models developed using all samples were moderate to high for all sensory attributes (R 2 CV values of 0.50-0.84 and RMSECV values of 1.31-9.07) and were particularly high for desirable flavour attributes (R 2 CVs of 0.80-0.84, RMSECVs of 4.21-4.65). For PLSR models developed on subsets of beef samples i.e. beef of an identical age or breed type, significant improvements on prediction performances were achieved for overall sensory attributes (R 2 CVs of 0.63-0.89 and RMSECVs of 0.38-6.88 for each breed type; R 2 CVs of 0.52-0.89 and RMSECVs of 0.96-6.36 for each age group). Chemometric analysis revealed strong correlations between sensory attributes. Raman spectroscopy combined with chemometric analysis was demonstrated to have high potential as a rapid and non-destructive technique to predict the sensory quality traits of young dairy bull beef. Copyright © 2018. Published by Elsevier Ltd.

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

    Science.gov (United States)

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

    2015-10-21

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

  8. Temporal profile of pain and other sensory manifestations in Guillain-Barre′ syndrome during ten days of hospitalization

    OpenAIRE

    K Karkare; Arun B Taly; Sanjib Sinha; S Rao

    2011-01-01

    Background: Focused studies on sensory manifestations, especially pain and paresthesia in Guillain-Barre′ (GB) syndrome are few and far between. Aim: To study the sensory manifestations in GB syndrome during 10 days of hospitalization with clinico-electrophysiological correlation. Materials and Methods: The study included 60 non-consecutive patients with GB syndrome, fulfilling National Institute of Neurological and Communicative Disorders and Stroke (NINCDS) criteria for GB syndrome. Data es...

  9. Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

    Directory of Open Access Journals (Sweden)

    Maciej Bilek

    2016-10-01

    Full Text Available The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of birch sap is turbidity measurement, we used turbidimeter for estimate the effectiveness of shelf life extending. Sensory evaluation was carried out by university sensory panel with 8 skilled people (students and teachers with pre-selection and basic training of sensory methodology. On the other hand artificial perception measurements were realized by electronic nose. Birch tree sap stability without addition of preservatives, both room temperature and refrigerated, is less than three days. The effectiveness of preservation of birch tree sap depends on the concentration of acids. Independently of storage temperature, samples that received stability during the whole one-month storage period, were those with potassium sorbate and three acids in the highest concentrations, ie. malic acid at 0.3%, citric acid at 0.5% and lactic acid at 0.5%. Unfortunately, concentrations of acids, which allow extension of shelf life at least for one month in a room temperature, are characterized by the worst sensory evaluation rating. Thus, they should be corrected by the use of additives for improving the flavor, such as fruit syrups or herbal extracts. On the other hand, additionally storage in a refrigerated conditions allows one-month-stability for the sample with the highest sensory evaluation rating, ie. with the addition of lactic acid at 0.1% and potassium sorbate, which taste not need to be corrected.

  10. Repercursões dos transtornos de processamento sensorial ao desempenho funcional de crianças com paralisia cerebral / Repercussions of sensory processing disorders in the functional skills of children with cerebral palsy

    Directory of Open Access Journals (Sweden)

    Deyvianne Thayanara de Lima Reis

    2017-07-01

    Full Text Available A Paralisia Cerebral (PC é definida como uma disfunção neurológica ou como lesão não progressiva do sistema nervoso central. É uma patologia com distúrbio de movimento e postura que pode coexistir com déficits de processamento sensorial. Poucos estudos mostram a associação entre esse déficit e as alterações do desempenho motor. Assim, o principal objetivo deste estudo é conhecer o Perfil Sensorial de crianças com Paralisia Cerebral e suas repercussões para o desempenho funcional nas atividades de vida diária. Em relação à metodologia a amostra foi composta por 29 crianças com paralisia cerebral na faixa etária entre 3 e 7 anos e meio. A coleta dos dados realizou-se através dos instrumentos “Perfil Sensorial” e “Inventário Pediátrico de Avaliação das Incapacidades (PEDI”, o GMFCS ( Sistema de Classificação da Função Motora Grossa foi usado como critério de exclusão. Os resultados mostraram que há relações entre essas dimensões. Houve correspondência entre o Pedi Funcional com o item respostas emocionais/sociais do Perfil Sensorial, assim identificou-se possíveis transtornos de processamento sensorial nas habilidades funcionais de crianças com Paralisia Cerebral. Cerebral palsy (CP is defined as a neurological dysfunction or as a non-progressive central nervous system injury. It is a pathology with movement and posture disturbance that can coexist with sensory processing deficits. Few studies show the association between this deficit and changes in motor performance. Thus, the main objective of this study is to know the Sensory Profile of children with Cerebral Palsy and its repercussions for functional performance in daily life activities. The study sample consisted of 29 children with cerebral palsy in the age bracket between 3 and 7 and a half years. The data were collected through the instruments "Sensorial Profile" and "Pediatric Inventory of Disability Assessment (PEDI." The Gross Motor

  11. Comparing Sensory Information Processing and Alexithymia between People with Substance Dependency and Normal.

    Science.gov (United States)

    Bashapoor, Sajjad; Hosseini-Kiasari, Seyyedeh Tayebeh; Daneshvar, Somayeh; Kazemi-Taskooh, Zeinab

    2015-01-01

    Sensory information processing and alexithymia are two important factors in determining behavioral reactions. Some studies explain the effect of the sensitivity of sensory processing and alexithymia in the tendency to substance abuse. Giving that, the aim of the current study was to compare the styles of sensory information processing and alexithymia between substance-dependent people and normal ones. The research method was cross-sectional and the statistical population of the current study comprised of all substance-dependent men who are present in substance quitting camps of Masal, Iran, in October 2013 (n = 78). 36 persons were selected randomly by simple randomly sampling method from this population as the study group, and 36 persons were also selected among the normal population in the same way as the comparison group. Both groups was evaluated by using Toronto alexithymia scale (TAS) and adult sensory profile, and the multivariate analysis of variance (MANOVA) test was applied to analyze data. The results showed that there are significance differences between two groups in low registration (P processing and difficulty in describing emotions (P process sensory information in a different way than normal people and show more alexithymia features than them.

  12. Sensory processing patterns predict the integration of information held in visual working memory.

    Science.gov (United States)

    Lowe, Matthew X; Stevenson, Ryan A; Wilson, Kristin E; Ouslis, Natasha E; Barense, Morgan D; Cant, Jonathan S; Ferber, Susanne

    2016-02-01

    Given the limited resources of visual working memory, multiple items may be remembered as an averaged group or ensemble. As a result, local information may be ill-defined, but these ensemble representations provide accurate diagnostics of the natural world by combining gist information with item-level information held in visual working memory. Some neurodevelopmental disorders are characterized by sensory processing profiles that predispose individuals to avoid or seek-out sensory stimulation, fundamentally altering their perceptual experience. Here, we report such processing styles will affect the computation of ensemble statistics in the general population. We identified stable adult sensory processing patterns to demonstrate that individuals with low sensory thresholds who show a greater proclivity to engage in active response strategies to prevent sensory overstimulation are less likely to integrate mean size information across a set of similar items and are therefore more likely to be biased away from the mean size representation of an ensemble display. We therefore propose the study of ensemble processing should extend beyond the statistics of the display, and should also consider the statistics of the observer. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

  13. Sensory over responsivity and obsessive compulsive symptoms: A cluster analysis.

    Science.gov (United States)

    Ben-Sasson, Ayelet; Podoly, Tamar Yonit

    2017-02-01

    Several studies have examined the sensory component in Obsesseive Compulsive Disorder (OCD) and described an OCD subtype which has a unique profile, and that Sensory Phenomena (SP) is a significant component of this subtype. SP has some commonalities with Sensory Over Responsivity (SOR) and might be in part a characteristic of this subtype. Although there are some studies that have examined SOR and its relation to Obsessive Compulsive Symptoms (OCS), literature lacks sufficient data on this interplay. First to further examine the correlations between OCS and SOR, and to explore the correlations between SOR modalities (i.e. smell, touch, etc.) and OCS subscales (i.e. washing, ordering, etc.). Second, to investigate the cluster analysis of SOR and OCS dimensions in adults, that is, to classify the sample using the sensory scores to find whether a sensory OCD subtype can be specified. Our third goal was to explore the psychometric features of a new sensory questionnaire: the Sensory Perception Quotient (SPQ). A sample of non clinical adults (n=350) was recruited via e-mail, social media and social networks. Participants completed questionnaires for measuring SOR, OCS, and anxiety. SOR and OCI-F scores were moderately significantly correlated (n=274), significant correlations between all SOR modalities and OCS subscales were found with no specific higher correlation between one modality to one OCS subscale. Cluster analysis revealed four distinct clusters: (1) No OC and SOR symptoms (NONE; n=100), (2) High OC and SOR symptoms (BOTH; n=28), (3) Moderate OC symptoms (OCS; n=63), (4) Moderate SOR symptoms (SOR; n=83). The BOTH cluster had significantly higher anxiety levels than the other clusters, and shared OC subscales scores with the OCS cluster. The BOTH cluster also reported higher SOR scores across tactile, vision, taste and olfactory modalities. The SPQ was found reliable and suitable to detect SOR, the sample SPQ scores was normally distributed (n=350). SOR is a

  14. A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy.

    Science.gov (United States)

    Coloretti, Fabio; Grazia, Luigi; Gardini, Fausto; Lanciotti, Rosalba; Montanari, Chiara; Tabanelli, Giulia; Chiavari, Cristiana

    2015-03-30

    Salama da sugo is a fermented sausage from the Ferrara tradition (Italy, Emilia-Romagna region), subjected to a long ripening period (4-6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed after cooking and it is served with its sugo, i.e. the liquid extracted by cooking process. The aim of this work was to set up a method for the sensory profile of Salama da sugo as a request for Protected Geographical Indication (PGI) has been made to the European Commission. A system of sample preparation that provides for the precooking in an autoclave and cooking in boiling water was set up. A specific sheet for sensory evaluation of Salama da sugo has been created and reports 23 descriptors identified during the lexicon development. The differences in sensory profile of four samples were evaluated and principal component analysis highlighted the more discriminant parameters, i.e. odour intensity, wine odour, spicy aroma, fat/lean connection, sweet, bitter, juiciness, chewiness and pricking. The proposed method allows the standardisation of sensory profiling of Salama da sugo, and is also to verify compliance with the specification PGI. © 2014 Society of Chemical Industry.

  15. Desempenho motor e sensorial de lactentes com e sem síndrome de Down: estudo piloto Motor and sensory performance of infants with and without Down syndrome: a pilot study

    Directory of Open Access Journals (Sweden)

    Ana Carolina de Campos

    2010-09-01

    Full Text Available O estudo visou avaliar o desempenho motor e sensorial de lactentes com e sem síndrome de Down (SD aos seis meses de vida. Foram avaliados oito lactentes, sendo quatro com SD e quatro típicos, com 24 semanas de vida. Para verificar o desempenho motor foi utilizada a escala motora infantil de Alberta (AIMS, nas posturas supina, prona, sentada e em pé. O desempenho sensorial foi avaliado por meio de entrevista com o cuidador da criança utilizando o perfil sensorial infantil ITSP (infant/toddler sensory profile, que classifica comportamentos sensoriais como de"baixo registro" (dificuldade em registrar estímulos sensoriais, busca de estímulos, excessiva sensibilidade a estímulos e comportamentos de evitar estímulos. Os resultados no ITSP mostram que os lactentes com SD obtiveram piores escores em baixo registro, possivelmente por apresentarem altos limiares neurológicos, demorando mais para responder aos estímulos. Na AIMS os lactentes com SD tiveram um desempenho inferior quando comparados aos típicos na subescala prono, o que pode advir de dificuldades no controle postural e antigravitacional. Não foi encontrada correlação entre os escores do ITSP e da AIMS. Os resultados sugerem que os lactentes com SD podem se engajar com menos freqüência em atividades de interação com o ambiente, tanto por dificuldade em registrar estímulos cotidianos (como diferentes sons e pessoas, quanto por dificuldade em explorar o meio utilizando habilidades motoras.The study aimed at assessing motor and sensory performance of infants with Down syndrome (DS comparing them to typical infants at the age of six months. Eight infants - 4 with typical development, 4 with DS - were assessed as to motor performance by the Alberta infant motor scale (AIMS at supine, prone, sitting, and standing positions. Sensory performance was assessed by using the Infant/toddler sensory profile (ITSP, which classifies sensorial behaviours as"low registration" (difficulty in

  16. Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

    Science.gov (United States)

    Raihing, C.; Mageshwari, S. U.

    2018-03-01

    The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

  17. Increased Sensory Processing Atypicalities in Parents of Multiplex ASD Families Versus Typically Developing and Simplex ASD Families

    OpenAIRE

    Donaldson, Chelsea K.; Stauder, Johannes E. A.; Donkers, Franc C. L.

    2016-01-01

    Recent studies have suggested that sensory processing atypicalities may share genetic influences with autism spectrum disorder (ASD). To further investigate this, the adolescent/adult sensory profile (AASP) questionnaire was distributed to 85 parents of typically developing children (P-TD), 121 parents from simplex ASD families (SPX), and 54 parents from multiplex ASD families (MPX). After controlling for gender and presence of mental disorders, results showed that MPX parents significantly d...

  18. Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.

    Science.gov (United States)

    Majcher, Małgorzata A; Jeleń, Henryk H

    2007-07-11

    Aromas generated in extruded potato snacks without and with addition of 0.25, 0.5, and 1% (w/w) of flavor precursors, cysteine and cystine, were compared and evaluated by descriptive sensory profiling. The results showed that high addition of cysteine (0.5 and 1%) resulted in the formation of undesirable odor and taste described as mercaptanic/sulfur, onion-like, and bitter; on the contrary, addition of cystine even at high concentration gave product with pleasant odor and taste, slightly changed into breadlike notes. GC/O analysis showed cysteine to be a much more reactive flavor precursor than cystine, stimulating formation of 12 compounds with garlic, sulfury, burnt, pungent/beer, cabbage/mold, meatlike, roasted, and popcorn odor notes. Further analysis performed by the AEDA technique identified 2-methyl-3-furanthiol (FD 2048) as a most potent odorant of extruded potato snacks with 1% addition of cysteine. Other identified compounds with high FD were butanal, 3-methyl-2-butenethiol, 2-methylthiazole, methional, 2-acetyl-1-pyrroline, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. In the case of cystine addition (1%) the highest FD factors were calculated for butanal, 2-acetyl-1-pyrroline, benzenemethanethiol, methional, phenylacetaldehyde, dimethyltrisulfide, 1-octen-3-ol, 1,5-octadien-3-one, and 2-acetylpyrazine.

  19. Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.

    Science.gov (United States)

    Lytou, Anastasia E; Nychas, George-John E; Panagou, Efstathios Z

    2018-02-21

    Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat. Copyright © 2017 Elsevier B.V. All rights reserved.

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

    Science.gov (United States)

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

    2014-02-15

    The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method.

    Science.gov (United States)

    Szychowski, Przemysław J; Lech, Krzysztof; Sendra-Nadal, Esther; Hernández, Francisca; Figiel, Adam; Wojdyło, Aneta; Carbonell-Barrachina, Ángel A

    2018-07-30

    Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovač, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50 °C. The best drying treatment, considering only sensory attributes, was vacuum-microwave drying at 480 W, because it led to intermediate dark color and high intensities of basic tastes and key flavor attributes. The studied parameters were finally used to recommend convective drying at 60 °C as the most appropriate drying method for quinces, because it had a high content of total phenolic compounds (2nd best treatment out of 10), a good sensory profile, was cheap, and caused no negative effects on nutritional or sensory parameters; the only disadvantage was its long drying time. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. HIV Associated Sensory Neuropathy.

    Science.gov (United States)

    G, Amruth; S, Praveen-Kumar; B, Nataraju; Bs, Nagaraja

    2014-07-01

    In the era of highly active antiretroviral therapy, sensory neuropathies have increased in prevalence. We have documented the frequency and profile of the two most common forms of sensory neuropathies associated with Human Immunodeficiency Virus (HIV) infection and looked into clinicoelectrophysiological correlates to differentiate the two entities. The study population comprised of all consecutive patients detected to be HIV positive and attending the Neurology outpatient department (from March 2011 to March 2012) who were aged ≥ 18 years and were able to give informed consent. The data were collected from the patient records (including CD4 counts and treatment details) and questionnaire based interview with each patient. All patients underwent detailed clinical examination and nerve conduction studies (NCSs). Among the total study population of 50 patients, there were 31 men and 19 women. Thirty two patients were in age range of 21 - 40 years and rest were above 40 years. 25 were on antiretroviral therapy (18 on regimen containing zidovudine; seven on regimen containing stavudine). The mean duration of antiretroviral therapy was 16.6±8.4 months. Low CD4 counts ( 40 years. Subclinical neuropathy was common in those on antiretroviral therapy. Axonal neuropathy was the commonest pattern noted in patients who were receiving antiretroviral therapy and demyelinating neuropathy in patients not on antiretroviral therapy. Surprisingly no significant correlation was found between low CD4 counts and symptomatic neuropathy.

  3. Sensory basis of refreshing perception: role of psychophysiological factors and food experience.

    Science.gov (United States)

    Labbe, D; Almiron-Roig, E; Hudry, J; Leathwood, P; Schifferstein, H N J; Martin, N

    2009-08-04

    Refreshing is a term often used to characterize certain types of foods and beverages. This review first explores what is known from sensory and consumer studies on refreshing perception in relation to food and beverage consumption. It then presents and discusses the similarities between sensory characteristics perceived as refreshing with those perceived during and after drinking water. In general, refreshing drinks and beverages seem to help alleviate symptoms experienced during water deprivation, including thirst, mouth dryness and mental fatigue. The role that learning may have in the construction of refreshing perception during each food experience is also discussed. The review showed that a refreshing value (perceived or expected) tends to be associated with foods sharing some characteristics with water in terms of their sensory profile (clear, cold, liquid); and that food experiences may induce associative learning about perceptions of existing or new products marketed as refreshing.

  4. 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. © 2013 Institute of Food Technologists®

  5. Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics

    Directory of Open Access Journals (Sweden)

    Mariana Nougalli ROSELINO

    2018-04-01

    Full Text Available Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations.

  6. Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

    Science.gov (United States)

    Fernández, Katherina; Labarca, Ximena; Bordeu, Edmundo; Guesalaga, Andrés; Agosin, Eduardo

    2007-11-01

    Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400-4000 cm(-1)). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SIMCA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels.

  7. [Chemical, chemosensory and human-sensory experiments on taste and flavor of carrots].

    Science.gov (United States)

    Schaller, R G; Broda, S; Schnitzler, W H

    1998-12-01

    The relationship between sensory quality of carrots and their contents and composition of essential oils and total sugars as influenced by nitrogen fertilization was investigated. Carrots (Daucus carota L.) of the variety 'Nanthya' F1 (S&G Sandoz Seeds) were grown in Weihenstephan 1996 with three levels of inorganic nitrogen fertilization (3 levels in 4 replications). Medium- and higher-boiling flavour-components were extracted as essential oils and separated gas-chromatographically (GC-FID). Lower-boiling flavour-components were taken from the headspace and analysed chemosensorially. The human sensory assessments were performed by an untrained panel of 300 people (students and employees of the TU München)--these results were compared with those of the chemical analyses. Carrots with lower nitrogen application were found to taste more intensive, more fruity, sweeter and better and at the same time less bitter and less earthy. They had higher contents of total sugar and a higher percentage of dry matter. Fertilization with nitrogen does not only affect the quantity but also the composition of the essential oils. The taste intensive was positively correlated with the quantity of essential oils, the taste sweet was positively correlated with the content of total sugars. It was possible to differentiate the carrots from each other by chemo-sensorial headspace analyses according to their N-fertilization levels.

  8. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

    Science.gov (United States)

    Omer, M K; Prieto, B; Rendueles, E; Alvarez-Ordoñez, A; Lunde, K; Alvseike, O; Prieto, M

    2015-10-01

    The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Sensory characterization of commercial soluble coffees by Flash ProfileCaracterização sensorial de cafés solúveis comerciais por Perfil Flash

    Directory of Open Access Journals (Sweden)

    Marta de Toledo Benassi

    Full Text Available In today’s competitive market, there is a lack of simple methods for sensory characterization of products. The Flash Profile is a combination of the Free Choice Profiling terms selection with a ranking method, based on the simultaneous presentation of all samples to be evaluated, providing a quick description and discrimination of a set of products. Thus, this study aimed to apply the Flash profile method on the characterization of commercial soluble coffees. Four soluble coffees selected by presenting diversity in the production process and composition were evaluated by 32 assessors in a single session. The coffee brews were prepared with 28 g of soluble coffee per 1000 mL of purified water, and added of 9.5 % sucrose. Initially, the whole set of samples were presented simultaneously for the glossary development. In individual discussion, each assessor was assisted on the elaboration of individual score sheet with the definition of each attribute. Subsequently, the four coffee beverages were presented simultaneously to the assessor, who ordered the samples in ascending order for the intensity of each attribute on its score sheet. The results were analyzed by Generalized Procrustes Analysis. The most relevant attributes in the description and discrimination of sweetened coffee brews were brown color, aroma and flavor of coffee, bitter taste, sweet taste and the presence of oil on the brew surface. The Flash Profile method was efficient on the description and discrimination of a complex food matrix as soluble coffee, presenting consensus among the assessors, and a fast assessment.Dentro do competitivo mercado atual, há demanda por métodos mais simples na descrição de produtos. O Perfil Flash (Flash Profile é uma combinação do levantamento de atributos do Perfil Livre com um método de ordenação, baseado na apresentação simultânea de todas as amostras a serem avaliadas, proporcionando uma descrição e discriminação rápida de um

  10. Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation.

    Science.gov (United States)

    Cano-Lamadrid, Marina; Hernández, Francisca; Corell, Mireia; Burló, Francisco; Legua, Pilar; Moriana, Alfonso; Carbonell-Barrachina, Ángel A

    2017-01-01

    The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. 'Manzanilla', was evaluated. A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  11. Comparison of sensory characteristics of green tea in Thai Nguyen and Phu Tho, Vietnam

    OpenAIRE

    Dang, Thi Minh Luyen; Ha, Duyen Tu; Lebailly, Philippe; Nguyen, Duy Thinh; Tu, Viet Phu

    2013-01-01

    Green tea is a popular consumption product in Vietnam. Especially, tea which origins from Tan Cuong, Thai Nguyen has been known for long by its better quality than those coming from other regions on the country. The study aims at comparing and finding out if the difference between tea in Thai Nguyen and Phu Tho can be figured by sensory tasting. Two products picked from Tan Cuong, Thai Nguyen province and two others from Phu Ho district, Phu Tho are were evaluated by a panel of twelve judg...

  12. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).

    Science.gov (United States)

    Esmerino, Erick A; Castura, John C; Ferraz, Juliana P; Tavares Filho, Elson R; Silva, Ramon; Cruz, Adriano G; Freitas, Mônica Q; Bolini, Helena M A

    2017-11-01

    Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. The findings showed that the different sensory characteristics among the products are basically related to their commercial identity. Regarding the methods, all of them collected the variations between samples with great correlation between data. In addition, to detect differences in intensities, TCATA showed to be the most sensitive method in detecting textural changes. When using PP, a balanced experimental design considering the number of attributes, time intervals, and food matrix must be weighed. The findings are of interest to guide sensory and consumer practitioners involved in the dairy production to formulate/reformulate their products and help them choosing the most suitable dynamic method to temporally evaluate them. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis.

    Science.gov (United States)

    Krüsemann, Erna J Z; Cremers, Johannes W J M; Visser, Wouter F; Punter, Pieter H; Talhout, Reinskje

    2017-03-01

    Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37-50)% menthol-flavored tobacco, containing 1.8 (1.6-2.1) mg menthol, 2.7 (2.3-3.1) µg menthone, and 1.0 (0.9-1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food. © The Author 2016. Published by Oxford University Press.

  14. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics.

    Science.gov (United States)

    Saldaña, Erick; Castillo, Luiz Saldarriaga; Sánchez, Jorge Cabrera; Siche, Raúl; de Almeida, Marcio Aurélio; Behrens, Jorge H; Selani, Miriam Mabel; Contreras-Castillo, Carmen J

    2018-06-01

    The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process. Copyright © 2018 Elsevier Ltd. All rights reserved.

  15. Sensory quality evaluation of whey-based beverages

    Directory of Open Access Journals (Sweden)

    Veronika Legarová

    2010-12-01

    Full Text Available Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

  16. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.

    Science.gov (United States)

    Politowicz, Joanna; Lech, Krzysztof; Sánchez-Rodríguez, Lucía; Szumny, Antoni; Carbonell-Barrachina, Ángel A

    2017-12-01

    In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. 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.

  18. Sensory nerve action potentials and sensory perception in women with arthritis of the hand.

    Science.gov (United States)

    Calder, Kristina M; Martin, Alison; Lydiate, Jessica; MacDermid, Joy C; Galea, Victoria; MacIntyre, Norma J

    2012-05-10

    Arthritis of the hand can limit a person's ability to perform daily activities. Whether or not sensory deficits contribute to the disability in this population remains unknown. The primary purpose of this study was to determine if women with osteoarthritis (OA) or rheumatoid arthritis (RA) of the hand have sensory impairments. Sensory function in the dominant hand of women with hand OA or RA and healthy women was evaluated by measuring sensory nerve action potentials (SNAPs) from the median, ulnar and radial nerves, sensory mapping (SM), and vibratory and current perception thresholds (VPT and CPT, respectively) of the second and fifth digits. All SNAP amplitudes were significantly lower for the hand OA and hand RA groups compared with the healthy group (p sensory fibers in the median, ulnar and radial nerves. Less apparent were losses in conduction speed or sensory perception.

  19. Modeling shoreface profile evolution

    NARCIS (Netherlands)

    Stive, M.J.F.; De Vriend, H.J.

    1995-01-01

    Current knowledge of hydro-, sediment and morpho-dynamics in the shoreface environment is insufficient to undertake shoreface-profile evolution modelling on the basis of first physical principles. We propose a simple, panel-type model to map observed behaviour. The internal dynamics are determined

  20. Modelling shoreface profile evolution

    NARCIS (Netherlands)

    Stive, Marcel J.F.; de Vriend, Huib J.

    1995-01-01

    Current knowledge of hydro-, sediment and morpho-dynamics in the shoreface environment is insufficient to undertake shoreface-profile evolution modelling on the basis of first physical principles. We propose a simple, panel-type model to map observed behaviour. The internal dynamics are determined

  1. Differential diagnosis of sensory modulation dysfunction (SMD and attention deficit hyperactivity disorder (ADHD: participation, sensation and attention

    Directory of Open Access Journals (Sweden)

    Aviva eYochman

    2013-12-01

    Full Text Available Differential diagnosis between sensory modulation disorder (SMD and attention deficit hyperactivity disorder (ADHD is often challenging, since these disorders occur at a high rate of co-morbidity and share several clinical characteristics. Preliminary studies providing evidence that these are distinct disorders have focused solely on body functions, using sophisticated laboratory measurements. Moreover, no studies have compared participation profiles of these populations. This study is the first to compare the profiles of these populations regarding both ‘body functions’(attention and sensation and ‘participation,’ using measures applicable for clinical use. The study included 19 children with ADHD without SMD and 19 with SMD without ADHD (diagnosed by both pediatric neurologists and occupational therapists, aged 6 to 9, and matched by age and gender. All children underwent a broad battery of evaluations: The Evaluation of Sensory Processing, Fabric Prickliness Test and Von Frey Test to evaluate sensory processing, and Test of Everyday Attention to evaluate attention components. The Participation in Childhood Occupations Questionnaire was used to evaluate participation. Results support significant group differences in all sensory components, including pain intensity to suprathreshold stimuli and pain 'after sensation', as well as in tactile, vestibular, taste and olfactory processing. No differences were found in attention components and participation. This study has both theoretical and clinical importance, inter alia, providing further evidence of two distinct disorders as well as indications of specific clinical instruments that might enable clinicians to implement differential diagnoses. In addition, results accord with other previous statements, which indicate that the clinical diagnosis of children with disabilities may not be a major factor in determining their participation profile.

  2. Formación de un panel de cata especializado en carne de vacuno : selección de catadores y entrenamiento del grupo

    OpenAIRE

    Oliván, M.C. (María); Guerrero, Luis

    2012-01-01

    Este trabajo trata del seguimiento para la formación de un panel de análisis sensorial aplicado a la carne de vacuno. Se basa en un conjunto de técnicas que permiten valorar las propiedades de los alimentos, es decir, los atributos de alos alimentos que se pueden detectar por los sentidos.

  3. Panel Analysis

    DEFF Research Database (Denmark)

    Brænder, Morten; Andersen, Lotte Bøgh

    2014-01-01

    Based on our 2013-article, ”Does Deployment to War Affect Soldiers' Public Service Motivation – A Panel Study of Soldiers Before and After their Service in Afghanistan”, we present Panel Analysis as a methodological discipline. Panels consist of multiple units of analysis, observed at two or more...... in research settings where it is not possible to distribute units of analysis randomly or where the independent variables cannot be manipulated. The greatest disadvantage in regard to using panel studies is that data may be difficult to obtain. This is most clearly vivid in regard to the use of panel surveys...... points in time. In comparison with traditional cross-sectional studies, the advantage of using panel studies is that the time dimension enables us to study effects. Whereas experimental designs may have a clear advantage in regard to causal inference, the strength of panel studies is difficult to match...

  4. Variable sensory perception in autism.

    Science.gov (United States)

    Haigh, Sarah M

    2018-03-01

    Autism is associated with sensory and cognitive abnormalities. Individuals with autism generally show normal or superior early sensory processing abilities compared to healthy controls, but deficits in complex sensory processing. In the current opinion paper, it will be argued that sensory abnormalities impact cognition by limiting the amount of signal that can be used to interpret and interact with environment. There is a growing body of literature showing that individuals with autism exhibit greater trial-to-trial variability in behavioural and cortical sensory responses. If multiple sensory signals that are highly variable are added together to process more complex sensory stimuli, then this might destabilise later perception and impair cognition. Methods to improve sensory processing have shown improvements in more general cognition. Studies that specifically investigate differences in sensory trial-to-trial variability in autism, and the potential changes in variability before and after treatment, could ascertain if trial-to-trial variability is a good mechanism to target for treatment in autism. © 2017 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.

  5. Sensory perception: lessons from synesthesia: using synesthesia to inform the understanding of sensory perception.

    Science.gov (United States)

    Harvey, Joshua Paul

    2013-06-01

    Synesthesia, the conscious, idiosyncratic, repeatable, and involuntary sensation of one sensory modality in response to another, is a condition that has puzzled both researchers and philosophers for centuries. Much time has been spent proving the condition's existence as well as investigating its etiology, but what can be learned from synesthesia remains a poorly discussed topic. Here, synaesthesia is presented as a possible answer rather than a question to the current gaps in our understanding of sensory perception. By first appreciating the similarities between normal sensory perception and synesthesia, one can use what is known about synaesthesia, from behavioral and imaging studies, to inform our understanding of "normal" sensory perception. In particular, in considering synesthesia, one can better understand how and where the different sensory modalities interact in the brain, how different sensory modalities can interact without confusion - the binding problem - as well as how sensory perception develops.

  6. Perfil sensorial e aceitação de presuntos crus produzidos por métodos tradicionais e acelerado Sensory profile and acceptance of dry-cured hams produced by traditional and accelerated methods

    Directory of Open Access Journals (Sweden)

    Marcela de Rezende Costa

    2007-03-01

    Full Text Available Existem muitos tipos de presuntos crus com perfis sensoriais particulares, em decorrência de diferentes matérias-primas e técnicas de processamento, que são apreciados por seus sabores e texturas característicos. Este trabalho objetivou caracterizar o perfil sensorial de presuntos crus através da Análise Descritiva Quantitativa e verificar a aceitação dos produtos pelo consumidor. Foram avaliados dois presuntos crus experimentais, produzidos por processo acelerado (denominados CTC 3,5 e 5,0% devido ao teor inicial de sal adicionado, e quatro produtos comercializados no Brasil, um Serrano espanhol, um Italiano e dois brasileiros (Tipo Serrano e Tipo Parma. Os produtos diferiram pelos seguintes atributos: CTC 3,5% - sabor mais ácido, menor intensidade de sabor de ranço e aroma de ranço, aparência: menor intensidade de cor vermelha e menor intensidade de suculência; CTC 5,0% - mais fibrosidade, menores intensidade e persistência de sabor e maciez; Serrano - maiores aroma de ranço, cor vermelha, intensidade e persistência de sabor e menor sabor salgado; Tipo Serrano - maior sabor de ranço e menor sabor doce; Italiano - maiores sabor salgado e maciez; Tipo Parma - sabor de carne, marmoreado e amarelo da gordura mais intensos. Todos os produtos obtiveram boa aceitação pelo consumidor. O presunto Tipo Serrano foi o mais aceito e o Serrano foi o menos aceito pelos consumidores brasileiros entrevistados. Os produtos CTC foram considerados de boa qualidade, apresentando características típicas de um presunto cru, apesar do curto período de maturação.There are many types of dry cured hams with particular sensorial profiles resulting from different raw materials and processing techniques, which are appreciated by their characteristic flavors and textures. The objectives of this paper are to characterize the sensorial profile of dry cured hams through a Quantitative Descriptive Analysis, and to verify the products acceptance by the

  7. Neuromorphic sensory systems.

    Science.gov (United States)

    Liu, Shih-Chii; Delbruck, Tobi

    2010-06-01

    Biology provides examples of efficient machines which greatly outperform conventional technology. Designers in neuromorphic engineering aim to construct electronic systems with the same efficient style of computation. This task requires a melding of novel engineering principles with knowledge gleaned from neuroscience. We discuss recent progress in realizing neuromorphic sensory systems which mimic the biological retina and cochlea, and subsequent sensor processing. The main trends are the increasing number of sensors and sensory systems that communicate through asynchronous digital signals analogous to neural spikes; the improved performance and usability of these sensors; and novel sensory processing methods which capitalize on the timing of spikes from these sensors. Experiments using these sensors can impact how we think the brain processes sensory information. 2010 Elsevier Ltd. All rights reserved.

  8. 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.

  9. Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.

    Science.gov (United States)

    Bord, Cécile; Guerinon, Delphine; Lebecque, Annick

    2016-07-01

    The aim of this study was to measure the impact of heating on the sensory properties of blue-veined cheeses in order to characterise their sensory properties and to identify their specific sensory typology associated with physicochemical parameters. Sensory profiles were performed on a selection of Protected Designation of Origin (PDO) cheeses representing the four blue-veined cheese categories produced in the Massif Central (Fourme d'Ambert, Fourme de Montbrison, Bleu d'Auvergne and Bleu des Causses). At the same time, physicochemical parameters were measured in these cheeses. The relationship between these two sets of data was investigated. Four types of blue-veined cheeses displayed significantly different behaviour after heating and it is possible to discriminate these cheese categories through specific sensory attributes. Fourme d'Ambert and Bleu d'Auvergne exhibited useful culinary properties: they presented good meltability, stretchability and a weak oiling-off. However, basic tastes (salty, bitter and sour) are also sensory attributes which can distinguish heated blue cheeses. The relationship between the sensory and physicochemical data indicated a correlation suggesting that some of these sensory properties may be explained by certain physicochemical parameters of heated cheeses. © The Author(s) 2015.

  10. Identifying the ideal profile of French yogurts for different clusters of consumers.

    Science.gov (United States)

    Masson, M; Saint-Eve, A; Delarue, J; Blumenthal, D

    2016-05-01

    Identifying the sensory properties that affect consumer preferences for food products is an important feature of product development. Different methods, such as external preference mapping or partial least squares regression, are used to establish relationships between sensory data and consumer preferences and to identify sensory attributes that drive consumer preferences, by highlighting optimum products. Plain French yogurts were evaluated by a sensory profiling method performed by 12 trained judges. In parallel, 180 consumers were asked to score their overall liking and complete a cognitive restraint questionnaire. After hierarchical cluster analysis on the liking scores, preference mapping using a quadratic regression model was performed. Five clusters of consumers were identified as a function of different preference patterns. Contrary to our expectations, fat levels were not discriminating. For each cluster, the results of preference mapping enabled the identification of optimum products. A comparison of the 5 sensory profiles revealed numerous differences between key sensory attributes. For example, one consumer cluster had a strong preference for products perceived as very thick, grainy, but with a less flowing texture, less sticky, whey presence and color, in contrast to other clusters. In addition, each segment of consumers was characterized according to the results of the cognitive restraint questionnaire. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  11. Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers.

    Science.gov (United States)

    Dovi, Koya Ap; Chiremba, Constance; Taylor, John Rn; de Kock, Henriëtta L

    2018-02-01

    The challenges of malnutrition and urbanization in Africa demand the development of acceptable, affordable, nutritious complementary-type foods. Biscuits (i.e. cookies; a popular snack) from whole grain staples are an option. The present study aimed to relate check-all-that-applies (CATA) sensory profiles of sorghum-cowpea composite biscuits compared to economic commercial refined wheat biscuits with hedonic ratings by low income consumers. In addition, the nutritional composition and protein quality, L * a * b * colour and texture of the biscuits were determined. The CATA method is suitable for rapidly determining which attributes consumers perceive in food products and relating these to acceptability. Consumers preferred the lighter, more yellow wheat biscuits with ginger, vanilla, sweet and cinnamon flavours compared to the stronger flavours (sorghum, beany and nutty) and harder but brittle, grittier, dry and rough textured sorghum or sorghum-cowpea biscuits. However, a substantial proportion of consumers also liked the latter biscuits. The composite biscuits had higher dietary fibre content and a similar protein quality to the standards. Whole grain sorghum-cowpea biscuits could serve as acceptable value-added nutritious complementary snacks for consumers in sub-Saharan Africa. The biscuits are simple to produce for the creation of viable small enterprises. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  12. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.

    Science.gov (United States)

    Miele, Nicoletta A; Cabisidan, Erliza K; Blaiotta, Giuseppe; Leone, Serena; Masi, Paolo; Di Monaco, Rossella; Cavella, Silvana

    2017-12-01

    Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are "natural." A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  13. Beer identity in Denmark

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Martens, M.

    2006-01-01

    In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel consi...

  14. Motor-sensory confluence in tactile perception.

    Science.gov (United States)

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

    2012-10-03

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

  15. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

    Directory of Open Access Journals (Sweden)

    Jessica L Gilbert

    Full Text Available Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001 were found with sweetness (R2 = 0.70, texture (R2 = 0.68, and flavor (R2 = 0.63. Sourness had a significantly negative relationship with overall liking (R2 = 0.55. The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001 demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their

  16. Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

    Science.gov (United States)

    Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine; Hort, Joanne; Cook, David

    2017-09-01

    The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics.

    Science.gov (United States)

    Hoffman, L C; Muller, M; Cloete, S W P; Schmidt, D

    2003-12-01

    The effect of crossbreeding on lamb meat quality was examined on the M. longissimus dorsi and M. semimembranosus of South African lamb breed combinations. The lambs were sired by Dormer (D) and Suffolk (S) rams and born to Merino (M), Dohne Merino (DM) and SA Mutton Merino (SAMM) ewes to give six breed combinations. Ratings of sensory attributes on the M. semimembranosus of the different lamb breed combinations were obtained from a trained descriptive panel. The moisture, total lipids, protein, ash, mineral content and fatty acid composition of the M. semimembranosus were also obtained. Physical parameters measured on the M. longissimus dorsi were: pH(48), drip loss, cooking loss and Warner-Bratzler shear force (WBS). Breed did not have a significant effect (P>0.05) on the sensory quality of lamb, except for D×SAMM lambs which only showed a significantly higher (P⩽0.05) initial juiciness compared to S×M. However, breed had a significant effect on pH(48), WBS, protein content and the fatty acid and mineral composition.

  18. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

    Science.gov (United States)

    Huang, S C; Shiau, C Y; Liu, T E; Chu, C L; Hwang, D F

    2005-08-01

    Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall acceptability of meatballs with less than 10% added bran showed no significant difference from those for meatballs without bran. However, the added amount of 15% enriched meatballs resulted in inferior sensory scores. The bran's particle size profoundly affected the sensory and physico-chemical properties of the meat products. Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Conclusively, the suitable amount of rice bran that should be added to emulsified pork meatballs was less than 10% and a smaller particle size would result in better quality.

  19. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.

    Science.gov (United States)

    Bovolenta, S; Romanzin, A; Corazzin, M; Spanghero, M; Aprea, E; Gasperi, F; Piasentier, E

    2014-12-01

    The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic

  20. Relationships between atypical sensory processing patterns, maladaptive behaviour and maternal stress in Spanish children with autism spectrum disorder.

    Science.gov (United States)

    Nieto, C; López, B; Gandía, H

    2017-12-01

    This study investigated sensory processing in a sample of Spanish children with autism spectrum disorder (ASD). Specifically, the study aimed to explore (1) the prevalence and distribution of atypical sensory processing patterns, (2) the relationship between adaptive and maladaptive behaviour with atypical sensory processing and (3) the possible relationship between sensory subtype and maternal stress. The short sensory profile 2 (Dunn 2014) and the vineland adaptive behavior scale (Sparrow et al. 1984) were administered to examine the sensory processing difficulties and maladaptive behaviours of 45 children with ASD aged 3 to 14; their mothers also completed the parenting stress index-short form (Abidin 1995). Atypical sensory features were found in 86.7% of the children; avoider and sensor being the two most common patterns. No significant relationship was found between atypical sensory processing and adaptive behaviour. However, the analysis showed a strong relationship between sensory processing and maladaptive behaviour. Both maladaptive behaviour and sensory processing difficulties correlated significantly with maternal stress although maternal stress was predicted only by the sensory variable, and in particular by the avoider pattern. The findings suggest that sensory features in ASD may be driving the high prevalence of parental stress in carers. They also suggest that the effect on parental stress that has been attributed traditionally to maladaptive behaviours may be driven by sensory difficulties. The implications of these findings are discussed in relation to the development of interventions and the need to explore contextual and cultural variables as possible sources of variability. © 2017 MENCAP and International Association of the Scientific Study of Intellectual and Developmental Disabilities and John Wiley & Sons Ltd.

  1. 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...

  2. Sensory determinants of the autonomous sensory meridian response (ASMR): Understanding the triggers

    OpenAIRE

    Barratt, EL; Spence, CJ; Davis, NJ

    2017-01-01

    The autonomous sensory meridian response (ASMR) is an atypical sensory phenomenon involving electrostatic-like tingling sensations in response to certain sensory, primarily audio-visual, stimuli. The current study used an online questionnaire, completed by 130 people who self-reported experiencing ASMR. We aimed to extend preliminary investigations into the experience, and establish key multisensory factors contributing to the successful induction of ASMR through online media. Aspects such as...

  3. Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

    Directory of Open Access Journals (Sweden)

    Grosso, Nelson R.

    2004-12-01

    Full Text Available The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP and Roasted Peanuts (RP. These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM y Maní Tostado (MT. Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva. Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho dentro de una escala hedónica de 9 puntos a MTM y

  4. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.

    Science.gov (United States)

    Giannone, Virgilio; Giarnetti, Mariagrazia; Spina, Alfio; Todaro, Aldo; Pecorino, Biagio; Summo, Carmine; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2018-02-15

    To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B.U.), alveograph W (193×10 -4 -223×10 -4 J) and P/L (2.2-2.7). Accordingly, bread crumb was yellow, moderately hard (16.4-27.1N) and chewy (88.2-109.2N×mm), with low specific volume (2.28-3.03mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Development of cosmetic formulations containing glucan polymer of Cassava (Manihot esculenta: stability and sensory analysis

    Directory of Open Access Journals (Sweden)

    Luisa M. Manço

    2014-12-01

    Full Text Available The aim of this study was the development, rheological behaviour determination, and sensory analysis of cosmetic formulations containing glucan biopolymer (Manihot esculenta, a tensor agent that was proposed to produce an immediate lifting and smoothing effect. For this purpose, formulations were developed and supplemented or not with 4 % of hydrolysed Manihot esculenta tuber extract and submitted to preliminary stability tests. These formulations were evaluated in terms of rheological behaviour over 90 days. Sensory analysis was carried out through a research with 20 cosmetic consumers who answered a questionnaire regarding their perception to the cosmetic qualities. The formulations presented pseudoplastic behavior and were considered stable in the physical stability studies, with the exception of the gel formulation based on Ammonium Acryloyldimethyltaurate/VP Copolymer. The formulations were well evaluated in the sensory parameters. The gel formulations based on Polyacrylamide, C13- 14 Isoparaffin, and Laureth-7 were stable and presented the best sensory profile in some evaluated parameters, such as spreadability, smoothness and skin moisturizing, and can be considered an appropriate vehicle for formulations containing hydrolysed Manihot esculenta tuber extract.

  6. Fabrication of metallic honeycomb panels for reusable TPS - structures

    International Nuclear Information System (INIS)

    Tabernig, B.; Thierfelder, W.; Alber, H.; Sudmeijer, K.

    2001-01-01

    The manufacturing technology with specific regard to high temperature brazing was developed to fabricate a honeycomb panel consisting of a thin-sectioned PM 2000 core material sandwiched on both sides with PM 1000 face sheets. For brazing the PM 1000 / PM 2000 panel the braze alloy PdNi was selected due to the best oxidation behavior while good mechanical properties and wetting behavior compared with other tested filler alloys. To examine the concept of a hybrid PM 1000/2000 panel as a stiffened skin panel a number of engineering test samples of sub-scale and two full-size panels were fabricated at Plansee AG and supplied to Fokker Space for testing under representative in-service conditions. Engineering tests showed that the test samples were rather insensitive to temperature gradients even at temperature differences between the face sheets of 550 o C. The engineering test samples exhibited no plastic deformation after testing at different heating rates ranging from 5 to 40 o C/s and at temperature profiles representative for two flights. The requirement for the designed application regarding impact properties at low as well as high speed were met. Impact at low speed with an energy of 8 J did not cause any cracks. Hail tests where ice bullets were fired with speeds to 208 m/s at different angles from 25 o to 90 o C against the test piece showed no damage at 25 o and caused slight indentation at 45 o and cracks at 90 o , which demonstrated a good performance for the fly through a hail cloud without any problems. In tests to determine the response of a full-size panel to a number of simulated thermo-mechanical flight load cycles the panel passed 50 cycles successfully without damage. (author)

  7. Panel and planar experimental shear behavior of wood panels ...

    African Journals Online (AJOL)

    Panel shear strength along the thickness and planar shear along the length of wood panels laminated softwood oriented OSB 10 mm thick, conditioned at different moisture contents (anhydrous medium, ambient temperature and humid medium) was measured on standardized test specimens, cut in half lengthwise panel ...

  8. Clustering of commercial fish sauce products based on an e-panel technique

    Directory of Open Access Journals (Sweden)

    Mitsutoshi Nakano

    2018-02-01

    Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.

  9. Delamination measurement of a laminates composite panel due to hole punching based on the focus variation technique

    Science.gov (United States)

    Abdullah, A. B.; Zain, M. S. M.; Abdullah, M. S.; Samad, Z.

    2017-07-01

    Structural materials, such as composite panels, must be assembled, and such panels are typically constructed via the insertion of a fastener through a drilled hole. The main problem encountered in drilling is delamination, which affects assembly strength. The cost of drilling is also high because of the severe wear on drill bits. The main goal of this research is to develop a new punching method as an alternative to drilling during hole preparation. In this study, the main objective is to investigate the effect of different puncher profiles on the quality of holes punched into carbon fiber reinforcement polymer (CFRP) composite panels. Six types of puncher profiles were fabricated with minimum die clearance (1%), and two quality aspects, namely, incomplete shearing and delamination factor, were measured. The conical puncher incurred the least defects in terms of delamination and yielded an acceptable amount of incomplete shearing in comparison with the other punchers.

  10. Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children

    Directory of Open Access Journals (Sweden)

    Tatiane Wendler de Cristo

    2015-12-01

    Full Text Available The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0% and with the addition of chayote peel flour in the proportions of 6.75% (F2; 13.5% (F3; 20.25% (F4 and 27% (F5. Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05 regarding appearance, aroma, texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05 for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that a level of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with a sensory acceptance similar to the standard product and good trading expectation.

  11. The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

    DEFF Research Database (Denmark)

    Bach, Vibe; Bennedbæk-Jensen, Sidsel; Kidmose, Ulla

    2013-01-01

    The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation...... in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attributes and sweetness were the best sensory attributes to discriminate between varieties, although differences in texture and taste were somewhat evened out during boiling and baking. Instrumentally...

  12. Sensory adaptation for timing perception.

    Science.gov (United States)

    Roseboom, Warrick; Linares, Daniel; Nishida, Shin'ya

    2015-04-22

    Recent sensory experience modifies subjective timing perception. For example, when visual events repeatedly lead auditory events, such as when the sound and video tracks of a movie are out of sync, subsequent vision-leads-audio presentations are reported as more simultaneous. This phenomenon could provide insights into the fundamental problem of how timing is represented in the brain, but the underlying mechanisms are poorly understood. Here, we show that the effect of recent experience on timing perception is not just subjective; recent sensory experience also modifies relative timing discrimination. This result indicates that recent sensory history alters the encoding of relative timing in sensory areas, excluding explanations of the subjective phenomenon based only on decision-level changes. The pattern of changes in timing discrimination suggests the existence of two sensory components, similar to those previously reported for visual spatial attributes: a lateral shift in the nonlinear transducer that maps relative timing into perceptual relative timing and an increase in transducer slope around the exposed timing. The existence of these components would suggest that previous explanations of how recent experience may change the sensory encoding of timing, such as changes in sensory latencies or simple implementations of neural population codes, cannot account for the effect of sensory adaptation on timing perception.

  13. Optimum design of composite panel with photovoltaic-thermo module. Absorbing effect of cooling panel; Hikari netsu fukugo panel no saiteki sekkei. Reikyaku panel no kyunetsu koka

    Energy Technology Data Exchange (ETDEWEB)

    Sato, M; Kikuchi, S; Tani, T [Science University of Tokyo, Tokyo (Japan); Kadotani, K; Imaizumi, H [Komatsu Ltd., Tokyo (Japan)

    1996-10-27

    The composite panel with photovoltaic-thermo module becomes higher in energy-saving than the conventional air-conditioning system by the independent radiational heating and cooling effect obtained when the generating panel using a solar cell module is combined with the heating and cooling panel using a thermo-element module. The output of a solar cell module can be directly used because the solar cell module operates in AC. This paper reports the relation between the absorbed value and power consumption of the cooling panel, while paying attention to the cooling panel. The performance coefficient of the maximum absorbed value from an non-absorbing substance to a cooling panel is 2 to 3. Assume that the cooling panel during non-adiabatic operation is operated using a solar cell module of 800 W/m{sup 2} in solar intensity and 15% in conversion efficiency. The cooling-surface temperature difference is 12.12 K, and the maximum absorbed value of a non-absorbing substance to a cooling panel is 39.12 W/m{sup 2}. The absorbed value of the outer temperature to the cooling panel is 74.4 W/m{sup 2}, and each performance coefficient is 3.26 and 0.62. The absorbed value must be calculated for evaluation from the cooling-surface temperature difference measured directly from the cooling panel. 4 refs., 8 figs., 1 tab.

  14. Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.

    Science.gov (United States)

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

    2017-01-01

    Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1 st choice, 2 nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance

  15. Validation and Application of a Custom-Designed Targeted Next-Generation Sequencing Panel for the Diagnostic Mutational Profiling of Solid Tumors.

    Directory of Open Access Journals (Sweden)

    Guy Froyen

    Full Text Available The inevitable switch from standard molecular methods to next-generation sequencing for the molecular profiling of tumors is challenging for most diagnostic laboratories. However, fixed validation criteria for diagnostic accreditation are not in place because of the great variability in methods and aims. Here, we describe the validation of a custom panel of hotspots in 24 genes for the detection of somatic mutations in non-small cell lung carcinoma, colorectal carcinoma and malignant melanoma starting from FFPE sections, using 14, 36 and 5 cases, respectively. The targeted hotspots were selected for their present or future clinical relevance in solid tumor types. The target regions were enriched with the TruSeq approach starting from limited amounts of DNA. Cost effective sequencing of 12 pooled libraries was done using a micro flow cell on the MiSeq and subsequent data analysis with MiSeqReporter and VariantStudio. The entire workflow was diagnostically validated showing a robust performance with maximal sensitivity and specificity using as thresholds a variant allele frequency >5% and a minimal amplicon coverage of 300. We implemented this method through the analysis of 150 routine diagnostic samples and identified clinically relevant mutations in 16 genes including KRAS (32%, TP53 (32%, BRAF (12%, APC (11%, EGFR (8% and NRAS (5%. Importantly, the highest success rate was obtained when using also the low quality DNA samples. In conclusion, we provide a workflow for the validation of targeted NGS by a custom-designed pan-solid tumor panel in a molecular diagnostic lab and demonstrate its robustness in a clinical setting.

  16. The influence of typical ways of operating and air-handling unit on the sensory pollution load from used bag filters

    DEFF Research Database (Denmark)

    Mysen, M.; Clausen, Geo; Bekö, Gabriel

    2003-01-01

    An experiment was performed to determine whether the sensory pollution emitted from a bag filter that had been used for 3 months in a suburban area in Denmark was influenced by different ways of operating the air-handling unit (AHU). Samples of the used filter were pre-conditioned to simulate thr...... the airflow outside working hours would significantly increase the sensory pollution emitted by a used bag filter immediately after the AHU is turned on, in comparison with continuous airflow through the AHU (P...... operating conditions: 1) switched off overnight; 2) airflow reduced to 10% overnight; and 3) continuous 100% operation. Outside air passed through the samples and the acceptability of the air after the filter was assessed by a panel of subjects. The results indicate that turning off the AHU or reducing...

  17. What is Sensory about Multi-Sensory Enhancement of Vision by Sounds?

    Directory of Open Access Journals (Sweden)

    Alexis Pérez-Bellido

    2011-10-01

    Full Text Available Can auditory input influence the sensory processing of visual information? Many studies have reported cross-modal enhancement in visual tasks, but the nature of such gain is still unclear. Some authors argue for ‘high-order’ expectancy or attention effects, whereas others propose ‘low-order’ stimulus-driven multisensory integration. The present study applies a psychophysical analysis of reaction time distributions in order to disentangle sensory changes from other kind of high-order (not sensory-specific effects. Observers performed a speeded simple detection task on Gabor patches of different spatial frequencies and contrasts, with and without accompanying sounds. The data were adjusted using chronometric functions in order to separate changes is sensory evidence from changes in decision or motor times. The results supported the existence of a stimulus unspecific auditory-induced enhancement in RTs across all types of visual stimuli, probably mediated by higher-order effects (eg, reduction of temporal uncertainty. Critically, we also singled out a sensory gain that was selective to low spatial frequency stimuli, highlighting the role of the magno-cellular visual pathway in multisensory integration for fast detection. The present findings help clarify previous mixed findings in the area, and introduce a novel form to evaluate cross-modal enhancement.

  18. Quantitative descriptive analysis of Italian polenta produced with different corn cultivars.

    Science.gov (United States)

    Zeppa, Giuseppe; Bertolino, Marta; Rolle, Luca

    2012-01-30

    Polenta is a porridge-like dish, generally made by mixing cornmeal with salt water and stirring constantly while cooking over a low heat. It can be eaten plain, straight from the pan, or topped with various foods (cheeses, meat, sausages, fish, etc.). It is most popular in northern Italy but can also be found in Switzerland, Austria, Croatia, Argentina and other countries in Eastern Europe and South America. Despite this diffusion, there are no data concerning the sensory characteristics of this product. A research study was therefore carried out to define the lexicon for a sensory profile of polenta and relationships with corn cultivars. A lexicon with 13 sensory parameters was defined and validated before references were determined. After panel training, the sensory profiles of 12 autochthonous maize cultivars were defined. The results of this research highlighted that quantitative descriptive analysis can also be used for the sensory description of polenta, and that the defined lexicon can be used to describe the sensory qualities of polenta for both basic research, such as maize selection, and product development. Copyright © 2011 Society of Chemical Industry.

  19. Sensory perception in autism.

    Science.gov (United States)

    Robertson, Caroline E; Baron-Cohen, Simon

    2017-11-01

    Autism is a complex neurodevelopmental condition, and little is known about its neurobiology. Much of autism research has focused on the social, communication and cognitive difficulties associated with the condition. However, the recent revision of the diagnostic criteria for autism has brought another key domain of autistic experience into focus: sensory processing. Here, we review the properties of sensory processing in autism and discuss recent computational and neurobiological insights arising from attention to these behaviours. We argue that sensory traits have important implications for the development of animal and computational models of the condition. Finally, we consider how difficulties in sensory processing may relate to the other domains of behaviour that characterize autism.

  20. Preharvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah.

    Science.gov (United States)

    de Carvalho, Mariana Veras Oliveira; de Lacerda de Oliveira, Lívia; Melo, Lauro; Costa, Ana Maria

    2018-05-08

    Passiflora setacea D.C is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. Sensory quality of the pulp can be affected by growing environment. The effect of training systems (trellis or espalier), seasons (the weather conditions in periods of drought and rain) and addition of seeds to the juice (25%) were evaluated, with emphasis on the sensory quality of Passiflora setacea nectars. Training systems of P. setacea plantation did not influence flavor or aroma of nectars. Season had an effect on texture attributes. Although training system and season had impact on pH, TSS, TA, polyphenolics and condensed tannins content, these environment factors had no influence on acceptance. Seeds addition had a negative effect on overall liking. Frequency of consumption of passion fruit and functional food did not influence nectar preference whereas being neophilic or having higher level of knowledge about functional foods favored greater acceptance of P. setacea nectars. Passiflora setacea nectar is a potential functional beverage, due its bioactive contents. Training system and season had no influence on acceptance as isolated factors. However, there was an interaction between these factors, which could be considered to market projection, as well as the addition of seeds. This article is protected by copyright. All rights reserved.

  1. 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, pmaintain balance compared to the controls.

  2. A clinician-administered observation and corresponding caregiver interview capturing DSM-5 sensory reactivity symptoms in children with ASD.

    Science.gov (United States)

    Siper, Paige M; Kolevzon, Alexander; Wang, A Ting; Buxbaum, Joseph D; Tavassoli, Teresa

    2017-06-01

    Sensory reactivity is a new criterion for autism spectrum disorder (ASD) in the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5). However, there is no consensus on how to reliably measure sensory reactivity, particularly in minimally verbal individuals. The current study is an initial validation of the Sensory Assessment for Neurodevelopmental Disorders (SAND), a novel clinician-administered observation and corresponding caregiver interview that captures sensory symptoms based on DSM-5 criteria for ASD. Eighty children between the ages of 2 and 12 participated in this study; 44 children with ASD and 36 typically developing (TD) children. Sensory reactivity symptoms were measured using the SAND and the already validated Short Sensory Profile (SSP). Initial psychometric properties of the SAND were examined including reliability, validity, sensitivity and specificity. Children with ASD showed significantly more sensory reactivity symptoms compared to TD children across sensory domains (visual, tactile, and auditory) and within sensory subtypes (hyperreactivity, hyporeactivity and seeking). The SAND showed strong internal consistency, inter-rater reliability and test-retest reliability, high sensitivity (95.5%) and specificity (91.7%), and strong convergent validity with the SSP. The SAND provides a novel method to characterize sensory reactivity symptoms based on DSM-5 criteria for ASD. This is the first known sensory assessment that combines a clinician-administered observation and caregiver interview to optimally capture sensory phenotypes characteristic of individuals with neurodevelopmental disorders. The SAND offers a beneficial new tool for both research and clinical purposes and has the potential to meaningfully enhance gold-standard assessment of ASD. Autism Res 2017, 10: 1133-1140. © 2017 International Society for Autism Research, Wiley Periodicals, Inc. © 2017 International Society for Autism Research, Wiley Periodicals, Inc.

  3. The Chemical Background for Sensory Quality

    DEFF Research Database (Denmark)

    Zhang, Shujuan

    compounds and consequently change the sensory quality in wine which provide the useful information of wine quality management to winemakers to as well as knowledge on the behaviour of wine oxidation. Additional, studies focused on understanding the development of volatiles during accelerated cheese ripening......In the food industry, high sensory quality and stability of products are crucial factors for consumer satisfaction and market shares. Sensory quality is normally being evaluated by two major approaches: instrumental (volatile and nonvolatile compounds) approach and sensory approach by trained...... 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...

  4. The effect of age of sensory meat quality of males of laying hybrids

    Directory of Open Access Journals (Sweden)

    Alžbeta Jarošová

    2008-01-01

    Full Text Available The aim of the study was to evaluate the sensory quality of carcass of layer males ISA Brown. The males were fattened to 90 and 132 days. In both ages samples of breast and thigh were used for the sensory evaluation.The birds were provided by a private producer. There were 20 birds in each experimental group. Both the groups were housed on deep litter and fed a commercial broiler diet. The first group was slaughtered at 90 days of age at a processing plant, the second group continued fattening till 132 days at the Department of Animal Breeding. At 132 days, the birds were slaughtered at the in-house abattoir.The sensory evaluation was carried out at the sensory laboratory at the Department of Food Tech­no­lo­gy at MZLU in Brno. The sensory evaluation was carried out by the trained staff of the Department. Samples were evaluated by the sensory profile method with description of edge points.The higher age had highly significant (p < 0.01 effect on tenderness of the breast muscle (meat from the older birds was assessed as tougher. The age had significant effect (p < 0.05 also on the colour of thigh muscle (the meat of the older birds was assessed as darker. Thus, the evaluators concluded the shorter fattening period as more favourable.However, as for carcass weight, weight of carcass parts and processing at an automatic slaughtering line, the longer fattening period (132 days seems to be more convenient. It is also necessary to take into account increased cost and marketing possibilities for such products.

  5. Sensory Processing Difficulties in Toddlers With Nonorganic Failure-to-Thrive and Feeding Problems.

    Science.gov (United States)

    Yi, Sook-Hee; Joung, Yoo-Sook; Choe, Yon Ho; Kim, Eun-Hye; Kwon, Jeong-Yi

    2015-06-01

    Failure-to-thrive is defined as an abnormally low weight and/or height for age. The term "nonorganic failure-to-thrive" (NOFT) has been used to describe "failure-to-thrive" without an obvious cause underlying the growth failure. The purpose of the present study was to compare sensory processing abilities between toddlers with NOFT and feeding problems and age-matched controls. Toddlers with NOFT and feeding problems (N = 16) were recruited from the pediatric feeding clinic in a tertiary university hospital, and age-matched controls (N = 16) were recruited from community volunteers. They were evaluated for sensory processing ability using an Infant/Toddler Sensory Profile (ITSP), and for development of cognition, motor skills, and language using the Bayley Scales of Infant Development II and Sequenced Language Scale for Infants. Behavior at mealtime was evaluated using the Behavioral Pediatrics Feeding Assessment Scale. In the NOFT with feeding problems group, atypical performances were more frequently observed in 3 of 5 ITSP section items (tactile, vestibular, and oral) compared with those in the control group. Significant delayed development of cognition, motor skills, and language was observed in the NOFT with feeding problems group compared with that in the control group. In addition, children who showed 1 or more atypical performances in ITSP had delayed development in cognition, motor skills, and language. Sensory processing problems were more commonly observed in toddlers with feeding problems and growth deficiency. The present study could provide a preliminary evidence for a possible impact of the sensory processing problems on the feeding difficulties in toddlers with NOFT. Future large studies should be conducted to clarify the relation between sensory processing difficulties and feeding problems in toddlers.

  6. Sensory optimization of broken-rice based snacks fortified with protein and fiber.

    Science.gov (United States)

    Sriwattana, S; Laokuldilok, N; Prinyawiwatkul, W

    2008-08-01

    A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.

  7. The relationship between sensory processing and anxiety on cars scale in autism spectrum disorder

    Directory of Open Access Journals (Sweden)

    Novaković Neda

    2015-01-01

    Full Text Available Autism Spectrum Disorder is a neurodevelopmental disorder, characterized by deficits in social interactions, social communication, stereotyped behavior associated with sensory disorders occurring before the age of 3. There has been a growing trend of this neurodevelopmental disorder in recent years. Although the sensory processing problems have been noticed since the first descriptions of autism spectrum disorders, it is only the DSM-5, diagnostic and statistical manual of mental disorders, that includes sensory problems, as the crucial symptom in diagnostic profile of autism spectrum disorder. Objective: To establish the relationship between functional areas related to sensory processing and anxiety, as well as to determine the degree of autistic disorder in adolescents and adults with autism spectrum disorder. Method: 42 participants, adolescents and adults with severe autism disorder and intellectual disability, aged 15-35, of both sexes from Belgrade were evaluated by Childhood Autism Rating Scale (CARS used to determine the degree of autistic disorder. The following functional areas were compared: sensory interests and anxiety in adolescents and adults with autistic spectrum of both sexes. Results: The results indicated the existence of the relationship between anxiety and unusual sensory interests and the severity of autism spectrum disorder. The results showed that there was a correlation between visual perception and the level of intellectual functioning, especially of the severity of autistic disorder and visual perception. Conclusion: These results indicate the reasons of the problems and difficulties in the field of general adaptation of the individuals with autism spectrum disorder.

  8. BEHAVIOUR OF UNREINFORCED EXPANDED POLYSTYRENE LIGHTWEIGHT CONCRETE (EPS-LWC WALL PANEL ENHANCED WITH STEEL FIBRE

    Directory of Open Access Journals (Sweden)

    ROHANA MAMAT

    2015-12-01

    Full Text Available This study used steel fibre as reinforcement while enhancing the EPS-LWC strength. In line with architectural demand and ventilation requirement, opening within wall panel was also taken into account. Experimental tests were conducted for reinforced and unreinforced EPS-LWC wall panel. Two samples with size of 1500 mm (height x 1000 mm (length x 75 mm (thickness for each group of wall panel were prepared. Samples in each group had opening size of 600 mm (height x 400 mm (length located at 350 mm and 550 mm from upper end respectively. EPS-LWC wall panel had fcu of 20.87 N/mm2 and a density of 1900 kg/m3. The loading capacity, displacement profiles and crack pattern of each sample was analyzed and discussed. Unreinforced EPS-LWC enhanced with steel fibre resist almost similar loading as reinforced EPS-LWC wall panel. The presence of steel fibre as the only reinforcement creates higher lateral displacement. Wall panel experience shear failure at the side of opening. The number of micro cracks reduces significantly due to presence of steel fibre.

  9. Sensory impacts of food-packaging interactions.

    Science.gov (United States)

    Duncan, Susan E; Webster, Janet B

    2009-01-01

    Sensory changes in food products result from intentional or unintentional interactions with packaging materials and from failure of materials to protect product integrity or quality. Resolving sensory issues related to plastic food packaging involves knowledge provided by sensory scientists, materials scientists, packaging manufacturers, food processors, and consumers. Effective communication among scientists and engineers from different disciplines and industries can help scientists understand package-product interactions. Very limited published literature describes sensory perceptions associated with food-package interactions. This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials.

  10. Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions

    NARCIS (Netherlands)

    Tan Hui Shan, Grace; Tibboel, Claudia Joyce; Stieger, Markus

    2017-01-01

    Unusual novel foods like insects generally hold little sensory appeal for consumers, but little is known about the underlying sensory perceptions and how the properties of the food contribute to acceptance. This study examined the sensory perceptions of 3 unusual novel foods (lamb brain, frog

  11. Stressed skin panels

    Energy Technology Data Exchange (ETDEWEB)

    Anon

    2001-07-01

    Advantages and disadvantages of stressed skin panels, also known as structural insulated panels (SIPs), are discussed as material and labour-saving alternatives to traditional stick framing. Stressed skin panels are manufactured 'sandwich' assemblies with a rigid insulating polystyrene foam core, whose interior and exterior surfaces are bonded into panels. The skins distribute and carry the structural loading while the bonded foam core provides insulation and keeps the two skins aligned. Since there are fewer framing members, there is little thermal bridging and the R-value remains high. SIPs are usually manufactured in four feet by eight feet panels, although some manufacturers can produce panels up to eight feet by forty feet. SIPs are resource efficient as they use less wood than conventional framing (about 25 per cent less); can structurally cover large spans, requiring less supplementary framing. Use of SIPs eliminate the need for headers over small openings; provide the ability to nail anywhere; create less scrap and waste; lessen vulnerability to unfavourable weather and other job-site hazards, can reduce delays, and often can produce significant savings in material and labour costs. Limitations include the more complex approaches to plumbing and electrical systems, although this can be minimized by designers by incorporating much of the plumbing and electrical work on interior (non-panel) walls. Most stressed skin panels require one-half inch interior gypsum drywall. If become wet, stressed skin panels take a long time to dry out and may harbour mold growth. Larger stressed-skin panels used in floors and roofs, may require cranes or other machinery for handling because of their weight. Although not without some environmental impact, overall, stressed skin panels are judged to be a resource-efficient building technology with significant energy-efficiency benefits and distinct advantages over stick framing. 3 photos.

  12. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.

    Science.gov (United States)

    Gonçalves, Elsa M; Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Brandão, Teresa R S; Silva, Cristina L M

    2009-06-24

    The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.

  13. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

    International Nuclear Information System (INIS)

    Prakash, Anuradha; Manley, Jacqueline; DeCosta, Suresh; Caporaso, Fred; Foley, Denise

    2002-01-01

    Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation at 3.70 kGy resulted in no aerobic populations through day 12 and significantly fewer colonies through day 15 whereas yeast and mold populations experienced a 2 log reduction through day 12. Color, titratable acidity, and deg. Brix were not significantly affected by irradiation. Tissue firmness decreased with increasing dose but not with storage time. Treatment with 3.7 kGy decreased firmness by 50% and 20% with 0.5 kGy, however, the reduced firmness induced by 0.50 kGy was undetected by a 9 member trained sensory panel. A significant (p≤0.05) inverse correlation between changes in texture and water-soluble pectin (WSP) was determined while total pectin remained relatively constant and oxalate soluble pectin content decreased slightly with irradiation dose. The significant inverse correlation between the loss of firmness and WSP indicates that the changes in WSP play an important role in the tissue softening of tomatoes, This study indicates that irradiation at 0.5 kGy can reduce microbial counts substantially to improve microbial shelf life without adverse effects on sensory qualities

  14. PROS-1/Prospero Is a Major Regulator of the Glia-Specific Secretome Controlling Sensory-Neuron Shape and Function in C. elegans.

    Science.gov (United States)

    Wallace, Sean W; Singhvi, Aakanksha; Liang, Yupu; Lu, Yun; Shaham, Shai

    2016-04-19

    Sensory neurons are an animal's gateway to the world, and their receptive endings, the sites of sensory signal transduction, are often associated with glia. Although glia are known to promote sensory-neuron functions, the molecular bases of these interactions are poorly explored. Here, we describe a post-developmental glial role for the PROS-1/Prospero/PROX1 homeodomain protein in sensory-neuron function in C. elegans. Using glia expression profiling, we demonstrate that, unlike previously characterized cell fate roles, PROS-1 functions post-embryonically to control sense-organ glia-specific secretome expression. PROS-1 functions cell autonomously to regulate glial secretion and membrane structure, and non-cell autonomously to control the shape and function of the receptive endings of sensory neurons. Known glial genes controlling sensory-neuron function are PROS-1 targets, and we identify additional PROS-1-dependent genes required for neuron attributes. Drosophila Prospero and vertebrate PROX1 are expressed in post-mitotic sense-organ glia and astrocytes, suggesting conserved roles for this class of transcription factors. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

  15. Tic Modulation Using Sensory Tricks

    Directory of Open Access Journals (Sweden)

    Rebecca W. Gilbert

    2013-04-01

    Full Text Available Background: A sensory trick, or geste antagoniste, is defined as a physical gesture (such as a touch on a particular body part that mitigates the production of an involuntary movement. This phenomenon is most commonly described as a feature of dystonia. Here we present a case of successful modulation of tics using sensory tricks.Case Report:: A case report and video are presented. The case and video demonstrate a 19-year-old male who successfully controlled his tics with various sensory tricks.Discussion: It is underappreciated by movement disorder physicians that sensory tricks can play a role in tics. Introducing this concept to patients could potentially help in tic control. In addition, understanding the pathophysiological underpinnings of sensory tricks could help in the understanding of the pathophysiology of tics.

  16. Recent Advances in Insect Olfaction, Specifically Regarding the Morphology and Sensory Physiology of Antennal Sensilla of the Female Sphinx Moth Manduca sexta

    Science.gov (United States)

    SHIELDS, VONNIE D.C.; HILDEBRAND, JOHN G.

    2008-01-01

    The antennal flagellum of female Manduca sexta bears eight sensillum types: two trichoid, two basiconic, one auriculate, two coeloconic, and one styliform complex sensilla. The first type of trichoid sensillum averages 34 μm in length and is innervated by two sensory cells. The second type averages 26 μm in length and is innervated by either one or three sensory cells. The first type of basiconic sensillum averages 22 μm in length, while the second type averages 15 μm in length. Both types are innervated by three bipolar sensory cells. The auriculate sensillum averages 4 μm in length and is innervated by two bipolar sensory cells. The coeloconic type-A and type-B both average 2 μm in length. The former type is innervated by five bipolar sensory cells, while the latter type, by three bipolar sensory cells. The styliform complex sensillum occurs singly on each annulus and averages 38-40 μm in length. It is formed by several contiguous sensilla. Each unit is innervated by three bipolar sensory cells. A total of 2,216 sensilla were found on a single annulus (annulus 21) of the flagellum. Electrophysiological responses from type-A trichoid sensilla to a large panel of volatile odorants revealed three different subsets of olfactory receptor cells (ORCs). Two subsets responded strongly to only a narrow range of odorants, while the third responded strongly to a broad range of odorants. Anterograde labeling of ORCs from type-A trichoid sensilla revealed that their axons projected mainly to two large female glomeruli of the antennal lobe. PMID:11754510

  17. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  18. 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

  19. 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.

  20. Accessibility and sensory experiences

    DEFF Research Database (Denmark)

    Ryhl, Camilla

    2010-01-01

    and accessibility. Sensory accessibility accommodates aspects of a sensory disability and describes architectural design requirements needed to ensure access to architectural experiences. In the context of architecture accessibility has become a design concept of its own. It is generally described as ensuring...... physical access to the built environment by accommodating physical disabilities. While the existing concept of accessibility ensures the physical access of everyone to a given space, sensory accessibility ensures the choice of everyone to stay and be able to participate and experience....

  1. Global Proteome Analysis of the NCI-60 Cell Line Panel

    Directory of Open Access Journals (Sweden)

    Amin Moghaddas Gholami

    2013-08-01

    Full Text Available The NCI-60 cell line collection is a very widely used panel for the study of cellular mechanisms of cancer in general and in vitro drug action in particular. It is a model system for the tissue types and genetic diversity of human cancers and has been extensively molecularly characterized. Here, we present a quantitative proteome and kinome profile of the NCI-60 panel covering, in total, 10,350 proteins (including 375 protein kinases and including a core cancer proteome of 5,578 proteins that were consistently quantified across all tissue types. Bioinformatic analysis revealed strong cell line clusters according to tissue type and disclosed hundreds of differentially regulated proteins representing potential biomarkers for numerous tumor properties. Integration with public transcriptome data showed considerable similarity between mRNA and protein expression. Modeling of proteome and drug-response profiles for 108 FDA-approved drugs identified known and potential protein markers for drug sensitivity and resistance. To enable community access to this unique resource, we incorporated it into a public database for comparative and integrative analysis (http://wzw.tum.de/proteomics/nci60.

  2. Comprehensive metabolic panel

    Science.gov (United States)

    Metabolic panel - comprehensive; Chem-20; SMA20; Sequential multi-channel analysis with computer-20; SMAC20; Metabolic panel 20 ... Chernecky CC, Berger BJ. Comprehensive metabolic panel (CMP) - blood. In: ... Tests and Diagnostic Procedures . 6th ed. St Louis, MO: ...

  3. Cross-sectional and longitudinal relationship between neuroticism and cognitive ability in advanced old age: the moderating role of severe sensory impairment.

    Science.gov (United States)

    Wettstein, Markus; Kuźma, Elżbieta; Wahl, Hans-Werner; Heyl, Vera

    2016-09-01

    Gaining a comprehensive picture of the network of constructs in which cognitive functioning is embedded is crucial across the full lifespan. With respect to personality, previous findings support a relationship between neuroticism and cognitive abilities. However, findings regarding old age are inconsistent. In particular, little is known about potentially moderating variables which might explain some of the inconsistency. Our aim was to examine the moderating effect of severe sensory impairment on cross-sectional and longitudinal associations between neuroticism and cognitive functioning. The study sample consisted of 121 visually impaired (VI), 116 hearing impaired (HI), and 150 sensory unimpaired older adults (UI). Mean age was 82.50 years (SD = 4.71 years). Neuroticism was assessed by the NEO Five Factor Inventory, and multiple established tests were used for the assessment of cognitive performance (e.g., subtests of the revised Wechsler Adult Intelligence Scale). Bivariate correlations and multi-group structural equation models indicated stronger relationships between cognitive abilities and neuroticism in both sensory impaired groups (VI and HI) compared to UI older individuals. This relationship was attenuated but still significant in both sensory impaired groups when controlling for age, education and health (number of chronic conditions). In cross-lagged panel models, higher baseline neuroticism was significantly associated with lower cognitive performance four years later in VI and HI individuals. Our results suggest that sensory impairment moderates both cross-sectional and longitudinal associations between neuroticism and cognitive function in advanced old age.

  4. The Sensory Perception Quotient (SPQ): development and validation of a new sensory questionnaire for adults with and without autism.

    Science.gov (United States)

    Tavassoli, Teresa; Hoekstra, Rosa A; Baron-Cohen, Simon

    2014-01-01

    Questionnaire-based studies suggest atypical sensory perception in over 90% of individuals with autism spectrum conditions (ASC). Sensory questionnaire-based studies in ASC mainly record parental reports of their child's sensory experience; less is known about sensory reactivity in adults with ASC. Given the DSM-5 criteria for ASC now include sensory reactivity, there is a need for an adult questionnaire investigating basic sensory functioning. We aimed to develop and validate the Sensory Perception Quotient (SPQ), which assesses basic sensory hyper- and hyposensitivity across all five modalities. A total of 359 adults with (n = 196) and without (n = 163) ASC were asked to fill in the SPQ, the Sensory Over-Responsivity Inventory (SensOR) and the Autism-Spectrum Quotient (AQ) online. Adults with ASC reported more sensory hypersensitivity on the SPQ compared to controls (P sensory hypersensitivity. The SPQ showed high internal consistency for both the total SPQ (Cronbach's alpha = .92) and the reduced 35-item version (alpha = .93). The SPQ was significantly correlated with the SensOR across groups (r = -.46) and within the ASC (r = -.49) and control group (r = -.21). The SPQ shows good internal consistency and concurrent validity and differentiates between adults with and without ASC. Adults with ASC report more sensitivity to sensory stimuli on the SPQ. Finally, greater sensory sensitivity is associated with more autistic traits. The SPQ provides a new tool to measure individual differences on this dimension.

  5. The effect of diet and DHA addition on the sensory quality of goat kid meat.

    Science.gov (United States)

    Moreno-Indias, Isabel; Sánchez-Macías, Davinia; Martínez-de la Puente, Josué; Morales-Delanuez, Antonio; Hernández-Castellano, Lorenzo Enrique; Castro, Noemí; Argüello, Anastasio

    2012-02-01

    To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. Copyright © 2011 Elsevier Ltd. All rights reserved.

  6. Noise Reduction in Double‿Panel Structures by Cavity and Panel Resonance Control

    NARCIS (Netherlands)

    Ho, J.; Berkhoff, Arthur P.

    2011-01-01

    This paper presents an investigation of the cavity and the panel resonance control in a double‿panel structure. The double‿panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective

  7. Noise reduction in double-panel structures by cavity and panel resonance control

    NARCIS (Netherlands)

    Ho, J.-H.; Berkhoff, A.P

    2011-01-01

    This paper presents an investigation of the cavity and the panel resonance control in a double‐panel structure. The double‐panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective

  8. Oropharyngeal and laryngeal sensory innervation in the pathophysiology of swallowing disorders and sensory stimulation treatments.

    Science.gov (United States)

    Alvarez-Berdugo, Daniel; Rofes, Laia; Casamitjana, J Francesc; Padrón, Andreína; Quer, Miquel; Clavé, Pere

    2016-09-01

    Oropharyngeal dysphagia (OD) affects older and neurological patients, causing malnutrition and dehydration and increasing the risk for aspiration pneumonia. There is evidence that sensory deficits in those populations are closely related to swallowing disorders, and several research groups are developing new therapies based on sensory stimulation of this area. More information on the sensory innervation participating in the swallow response is needed to better understand the pathophysiology of OD and to develop new treatments. This review focuses on the sensory innervation of the human oropharynx and larynx in healthy people compared with patients with swallowing disorders in order to unravel the abnormalities that may lead to the loss of sensitivity in patients with OD. We also hypothesize the pathway through which active sensory-enhancement treatments may elicit their therapeutic effect on patients with swallowing dysfunctions. As far as we know, this is the first time a review covers the anatomy, histology, ultrastructure, and molecular biology of the sensory innervation of the swallowing function. © 2016 New York Academy of Sciences.

  9. Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk

    Directory of Open Access Journals (Sweden)

    Dorota Cais-Sokolińska

    2016-11-01

    Full Text Available The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.

  10. Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli

    Science.gov (United States)

    Fleming, Erin E.; Ziegler, Gregory R.; Hayes, John E.

    2015-01-01

    Multiple rapid sensory profiling techniques have been developed as more efficient alternatives to traditional sensory descriptive analysis. Here, we compare the results of three rapid sensory profiling techniques – check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) – using a diverse range of astringent stimuli. These rapid methods differ in their theoretical basis, implementation, and data analyses, and the relative advantages and limitations are largely unexplored. Additionally, we were interested in using these methods to compare varied astringent stimuli, as these compounds are difficult to characterize using traditional descriptive analysis due to high fatigue and potential carry-over. In the CATA experiment, subjects (n=41) were asked to rate the overall intensity of each stimulus as well as to endorse any relevant terms (from a list of 13) which characterized the sample. In the sorting experiment, subjects (n=30) assigned intensity-matched stimuli into groups 1-on-1 with the experimenter. In the PSP experiment, (n=41) subjects first sampled and took notes on three blind references (‘poles’) before rating each stimulus for its similarity to each of the 3 poles. Two-dimensional perceptual maps from correspondence analysis (CATA), multidimensional scaling (sorting), and multiple factor analysis (PSP) were remarkably similar, with normalized RV coefficients indicating significantly similar plots, regardless of method. Agglomerative hierarchical clustering of all data sets using Ward’s minimum variance as the linkage criteria showed the clusters of astringent stimuli were approximately based on the respective class of astringent agent. Based on the descriptive CATA data, it appears these differences may be due to the presence of side tastes such as bitterness and sourness, rather than astringent sub-qualities per se. Although all three methods are considered ‘rapid,’ our prior experience with sorting suggests it is best

  11. PERBANDINGAN UNJUK KERJA ANTARA PANEL SEL SURYA BERPENJEJAK DENGAN PANEL SEL SURYA DIAM

    Directory of Open Access Journals (Sweden)

    Syafaruddin Ch

    2010-07-01

    Full Text Available The ability to produce electrical energy at Solar Power Plant  is highly dependent on the magnitude and duration of sun exposure on the solar cell panels. The movement of the sun from east to west that periodicity in every day is a problem at  the  optimization generation of electricity at  Solar Power Plant   if using solar panel that motionless. This is because the solar cell panel can not catch the maximum sun exposure. To solve the above problem then designed a solar cell panel  tracker  capable of follo-wing the movements of the sun. Then conducted a test to see the performance of solar cell pa-nel  tracker  and compare it with the performance of solar cell panel was motionless. The testing doing along 6 days, with way to irradiate the panel of solar cells  tracker  and panels of solar cell motionless with sun exposure  along a  full day. Then the electric current generated each panel were recorded. The comparison of current then generating comparison of electric power delivery. The result show that the solar cell panel  tracker  produce the average current is 2.19 A whereas solar-cell panel still 1.97 A.  This result   indicate that average power for solar cell panel  tracker  39.41 W while for solar cell panel that motionless is  35.46 W. These results indicate that the performance of solar cell panel  tracker  better than  solar cell panel motionless.

  12. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.

    Science.gov (United States)

    Belščak-Cvitanović, Ana; Komes, Draženka; Dujmović, Marko; Karlović, Sven; Biškić, Matija; Brnčić, Mladen; Ježek, Damir

    2015-01-15

    In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity. All produced reduced sugar chocolates ensured >20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle size and hardness of chocolates increased in comparison to conventional chocolate, in particular when the combination of fructose and isomalt or lactitol was used. The bioactive profile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flavonol (quercetin) derivatives, which were not identified in control chocolate. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Laser microdissection of sensory organ precursor cells of Drosophila microchaetes.

    Directory of Open Access Journals (Sweden)

    Eulalie Buffin

    Full Text Available BACKGROUND: In Drosophila, each external sensory organ originates from the division of a unique precursor cell (the sensory organ precursor cell or SOP. Each SOP is specified from a cluster of equivalent cells, called a proneural cluster, all of them competent to become SOP. Although, it is well known how SOP cells are selected from proneural clusters, little is known about the downstream genes that are regulated during SOP fate specification. METHODOLOGY/PRINCIPAL FINDINGS: In order to better understand the mechanism involved in the specification of these precursor cells, we combined laser microdissection, toisolate SOP cells, with transcriptome analysis, to study their RNA profile. Using this procedure, we found that genes that exhibit a 2-fold or greater expression in SOPs versus epithelial cells were mainly associated with Gene Ontology (GO terms related with cell fate determination and sensory organ specification. Furthermore, we found that several genes such as pebbled/hindsight, scabrous, miranda, senseless, or cut, known to be expressed in SOP cells by independent procedures, are particularly detected in laser microdissected SOP cells rather than in epithelial cells. CONCLUSIONS/SIGNIFICANCE: These results confirm the feasibility and the specificity of our laser microdissection based procedure. We anticipate that this analysis will give new insight into the selection and specification of neural precursor cells.

  14. Noise Reduction in Double‿Panel Structures by Cavity and Panel Resonance Control

    OpenAIRE

    Ho, J.; Berkhoff, Arthur P.

    2011-01-01

    This paper presents an investigation of the cavity and the panel resonance control in a double‿panel structure. The double‿panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective transmission‿loss at high frequency. However, the resonance of the cavity and the poor transmission‿loss at low frequency limit its noise control performance. Applying active control forces on the panels or utili...

  15. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

    Science.gov (United States)

    Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo

    2015-07-01

    The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

  16. Diagnostic value of the near-nerve needle sensory nerve conduction in sensory inflammatory demyelinating polyneuropathy.

    Science.gov (United States)

    Odabasi, Zeki; Oh, Shin J

    2018-03-01

    In this study we report the diagnostic value of the near-nerve needle sensory nerve conduction study (NNN-SNCS) in sensory inflammatory demyelinating polyneuropathy (IDP) in which the routine nerve conduction study was normal or non-diagnostic. The NNN-SNCS was performed to identify demyelination in the plantar nerves in 14 patients and in the median or ulnar nerve in 2 patients with sensory IDP. In 16 patients with sensory IDP, routine NCSs were either normal or non-diagnostic for demyelination. Demyelination was identified by NNN-SNCS by dispersion and/or slow nerve conduction velocity (NCV) below the demyelination marker. Immunotherapy was initiated in 11 patients, 10 of whom improved or remained stable. NNN-SNCS played an essential role in identifying demyelinaton in 16 patients with sensory IDP, leading to proper treatment. Muscle Nerve 57: 414-418, 2018. © 2017 Wiley Periodicals, Inc.

  17. Rendimento, composição e análise sensorial do queijo minas frescal fabricado com leite de vacas mestiças alimentadas com diferentes volumosos Yield, composition and sensory analysis of Minas cheese made with milk from crossbred cows fed different roughages

    Directory of Open Access Journals (Sweden)

    Susi Cristina dos Santos Guimarães Martins

    2012-04-01

    Full Text Available Objetivou-se com este trabalho avaliar a qualidade físico-química e sensorial e o perfil de ácidos graxos do queijo minas frescal produzido com o leite de vacas mestiças alimentadas com dietas contendo quatro volumosos: canade-açúcar, silagem de sorgo, silagem de girassol e pastagem de Panicum maximum cv. Tanzânia. Foram avaliados o rendimento, a composição físico-química e o perfil de ácidos graxos. Também foi realizada a análise sensorial do queijo minas frescal e da composição físico-química do leite. Utilizaram-se oito vacas mestiças 1/2 Holandês/Gir, com período de lactação de 180 ± 12 dias, distribuídas em dois quadrados latinos 4 × 4, com quatro animais, quatro dietas e quatro períodos. Os períodos foram de 18 dias, sendo 15 dias de adaptação e três dias de coletas de dados. Após o processamento do queijo, foi feita análise microbiológica, físico-química e posteriormente análise sensorial. Amostras do queijo foram congeladas e analisadas quanto ao perfil de ácidos graxos. O teor de gordura do queijo foi maior para as dietas com cana-de-açúcar e silagem de girassol em relação à silagem de sorgo e ao pasto de Panicum maximum cv. Tanzânia, que não diferiram entre si. O queijo produzido a partir do leite de vacas alimentadas com silagem de girassol apresentou melhor perfil de ácidos graxos e índices de qualidade nutricional, maior proporção e melhor perfil de ácidos graxos insaturados. O rendimento do queijo foi igual para todas as dietas, independentemente do volumoso utilizado em sua composição. O queijo produzido com o leite de vacas alimentadas com silagem de girassol tem maior preferência pelos julgadores no teste de análise sensorial, especialmente quanto ao atributo aparência.The objective of this study was to evaluate the physical-chemical and sensory quality and fatty acid profile of Minas cheese produced from milk from crossbred cows fed diets with four roughages (sugar cane

  18. [Proposal of a five MIRU-VNTR panel to screen clinical isolates of Mycobacterium tuberculosis in Mexico].

    Science.gov (United States)

    Bolado-Martínez, Enrique; Candia-Plata, Maria Del Carmen; Zenteno-Cuevas, Roberto; Mendoza Damián, Fabiola; Avilés-Acosta, Magali; Álvarez-Hernández, Gerardo

    2015-11-01

    Tuberculosis is a public health problem across Mexico. This paper aims to select a panel, with a minimum number of repetitive elements (MIRU-VNTR) for genotypic characterization of Mycobacterium tuberculosis (M. tuberculosis) clinical isolates. In this study, a full panel of 24 MIRU-VNTR loci was used to discriminate 65 clinical isolates of M. tuberculosis from three different geographical regions of Mexico. Those loci with the highest discriminatory power were subsequently selected. The panel, including five loci, was obtained by selecting the highest values of allelic diversity among the genotypes obtained. The dendrogram, generated by the panel MIRU-VNTR 5, showed a high discriminatory power with 65 unique genotype profiles and formed clusters according to the geographical region of origin. The panel MIRU-VNTR 5 can be useful for characterizing clinical isolates of M. tuberculosis in Mexico. Copyright © 2014 Elsevier España, S.L.U. y Sociedad Española de Enfermedades Infecciosas y Microbiología Clínica. All rights reserved.

  19. Sensory Substitution and Multimodal Mental Imagery.

    Science.gov (United States)

    Nanay, Bence

    2017-09-01

    Many philosophers use findings about sensory substitution devices in the grand debate about how we should individuate the senses. The big question is this: Is "vision" assisted by (tactile) sensory substitution really vision? Or is it tactile perception? Or some sui generis novel form of perception? My claim is that sensory substitution assisted "vision" is neither vision nor tactile perception, because it is not perception at all. It is mental imagery: visual mental imagery triggered by tactile sensory stimulation. But it is a special form of mental imagery that is triggered by corresponding sensory stimulation in a different sense modality, which I call "multimodal mental imagery."

  20. Paneling architectural freeform surfaces

    KAUST Repository

    Eigensatz, Michael

    2010-07-25

    The emergence of large-scale freeform shapes in architecture poses big challenges to the fabrication of such structures. A key problem is the approximation of the design surface by a union of patches, so-called panels, that can be manufactured with a selected technology at reasonable cost, while meeting the design intent and achieving the desired aesthetic quality of panel layout and surface smoothness. The production of curved panels is mostly based on molds. Since the cost of mold fabrication often dominates the panel cost, there is strong incentive to use the same mold for multiple panels. We cast the major practical requirements for architectural surface paneling, including mold reuse, into a global optimization framework that interleaves discrete and continuous optimization steps to minimize production cost while meeting user-specified quality constraints. The search space for optimization is mainly generated through controlled deviation from the design surface and tolerances on positional and normal continuity between neighboring panels. A novel 6-dimensional metric space allows us to quickly compute approximate inter-panel distances, which dramatically improves the performance of the optimization and enables the handling of complex arrangements with thousands of panels. The practical relevance of our system is demonstrated by paneling solutions for real, cutting-edge architectural freeform design projects.