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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. Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.

    Science.gov (United States)

    Otremba, M M; Dikeman, M E; Milliken, G A; Stroda, S L; Unruh, J A; Chambers, E

    1999-04-01

    The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained descriptive-texture-profile (DTP) sensory panel, and evaluation by a trained descriptive attribute (DA) sensory panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA sensory panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P panels detected differences among carcass replications; however, a panelist x replication effect (P panel. Both panels detected differences (P panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between sensory scores and WBSF values for the DTP panel than for the DA panel. Correlations between scores by both sensory panels and WBSF values were comparable. The more highly trained DTP panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among carcass replications.

  3. [Training of sensorial panels consisting of children].

    Science.gov (United States)

    Wittig de Penna, E; Bunger Timermann, A; Serrano Valdés, L

    2000-03-01

    In the development of food products for children, it is advisable to establish the characteristics of the product with groups of children that represent the target population. To ensure the success of the products, the quality and hedonic satisfaction expectatives must be considered. In order to accomplish this premises, a group of children under the Program of Complementary Feeding of the Health Ministry--was selected and trained. The project was developed with a group of 33 children ages 9 to 12 years--from the Republica of Colombia School of Santiago, whose parents agreed and supported the participation of their children in this project. The first step was teaching the technics and methodology of Sensory Evaluation, and increasing their sensitivity. After the 8 programmed sessions, those children who met the minimal requirements for a training group were chosen. The second step was performed during 12 sessions, working with 14 children. The training was aimed at the development of the vocabulary to describe quality and defects, ranking tests, discriminative tests and the use of different scales. Tests to verify reliability, veracity and reproducibility of judgements (p < 0.05) were carried out. The trained group was able to assess different meals of the Program. The obtained results allowed to propose the improvement of some quality criteria of the Program meals.

  4. Free choice profiling sensory analysis to discriminate coffees

    Directory of Open Access Journals (Sweden)

    Cíntia Sorane Good Kitzberger

    2016-12-01

    Full Text Available Sensory attributes were evaluated from Arabica coffee genotypes growing in two places in Brazil, Mandaguari and Londrina. Post-harvest and roasted process was standardized. Free choice profiling sensory analysis was apply to investigate the influence of genetic variability and local cultivation (Londrina and Mandaguari, Brazil on the sensory characteristics of coffee genotypes. A sensory panel evaluated coffees from Mandaguari in two groups: one (Sarchimor derived, IPR100, IPR102, IPR105, IPR106 characterized by transparency, coffee colour, green aroma, taste (green, bitter, fermented, astringent and a watery texture, another group (Catuaí, Sarchimor derived, IPR101, IPR103 was characterized by coffee colour, brightness, aroma (coffee, acid, sweet, chocolate, acidity, bitterness, burnt aroma, sweetness and full-bodied. Coffees from Londrina presented brightness, coffee colour, sweet, green, burnt aroma, astringent, bitter, fermented, green taste; and watery texture (Catuaí, IPR97, IPR98, IPR100. Another group (Sarchimor derived, IPR101, IPR102, IPR103, IPR105, IPR106 were associated with turbidity, aroma (green, coffee, sweet, acidity, astringency, bitterness, sweetness and full-bodied. Catuaí, Iapar59, IPR99, IPR101, IPR103 and IPR108 exhibited positive attributes when grown in either locale. Edaphoclimatic conditions play a major role in the sensory profiles of coffee.

  5. 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

    carrying out profiling on the same set of candy samples. The candy samples were produced according to an experimental design using design factors, such as sugar, and acid level. Because of the exceptionally large amount of data and the availability of multiple statistical and graphical tools in the Panel......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...

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

    Science.gov (United States)

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

    2015-01-28

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

  7. Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine

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    Carlo Nicolosi Asmundo

    2007-01-01

    Full Text Available The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for volatile acidity and for aromatic profile by gas chromatography and the results were compared with the same wine produced with a commercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess the identification of experimental wine as Malvasia delle Lipari by defining its sensory profile. Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcohol content and higher total acidity. Moreover, differences in the aroma profile could be ascribed to different characteristics of the yeasts. Concerning sensorial analysis, the panel assigned higher scores in positive attributes to the wine fermented with S. uvarum.

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

    DEFF Research Database (Denmark)

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

    2012-01-01

    Two new rapid descriptive sensory evaluation methods are introduced to the field of food sensory evaluation. The first method, free multiple sorting, allows subjects to perform ad libitum free sortings, until they feel that no more relevant dissimilarities among products remain. The second method...... 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...... originating from two distinct research environments. Evaluations are performed on the same nine pâté products and within the same period of time. Results are analysed configurationally (graphically) as well as with RV coefficients, semantically and practically. Parametric bootstrapped confidence ellipses...

  9. 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

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

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    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

  11. The Applicability of the Short Sensory Profile for Screening Sensory Processing Disorders among Israeli Children

    Science.gov (United States)

    Engel-Yeger, Batya

    2010-01-01

    The objective of this study was to examine the applicability of the short sensory profile (SSP) for screening sensory processing disorders (SPDs) among typical children in Israel, and to evaluate the relationship between SPDs and socio-demographic parameters. Participants were 395 Israeli children, aged 3 years to 10 years 11 months, with typical…

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

    Science.gov (United States)

    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. Peripheral Neuropathic Pain: A mechanism-related organizing principle based on sensory profiles

    DEFF Research Database (Denmark)

    Baron, Ralf; Maier, Christoph; Attal, Nadine

    2017-01-01

    Patients with neuropathic pain are heterogeneous in etiology, pathophysiology and clinical appearance. They exhibit a variety of pain-related sensory symptoms and signs (sensory profile). Different sensory profiles might indicate different classes of neurobiological mechanisms and hence subgroups...

  14. 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

  15. 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

    characters and sensory intensities (weak to moderate). Some modifications to the classical Napping and Flash Profile protocols were employed in order to improve discriminability, repeatability and accuracy. The results showed that conducting Napping with a panel training on either the method (training on how...

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

    Science.gov (United States)

    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. Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel.

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    Sasaki, Keisuke; Motoyama, Michiyo; Narita, Takumi; Hagi, Tatsuro; Ojima, Koichi; Oe, Mika; Nakajima, Ikuyo; Kitsunai, Katsuhiro; Saito, Yosuke; Hatori, Hikari; Muroya, Susumu; Nomura, Masaru; Miyaguchi, Yuji; Chikuni, Koichi

    2014-02-01

    Meat tenderness is an important characteristic in terms of consumer preference and satisfaction. However, each consumer may have his/her own criteria to judge meat tenderness, because consumers are neither selected nor trained like an expert sensory panel. This study aimed to characterize consumer tenderness using descriptive texture profiles such as chewiness and hardness assessed by a trained panel. Longissimus muscles cooked at four different end-point temperatures were subjected to a trained sensory panel (n=18) and consumer (n=107) tenderness tests. Multiple regression analysis showed that consumer tenderness was characterized as 'low-chewiness and low hardness texture.' Subsequently, consumers were divided into two groups by cluster analysis according to tenderness perceptions in each participant, and the two groups were characterized as 'tenderness is mainly low-chewiness' and 'tenderness is mainly low-hardness' for tenderness perception, respectively. These results demonstrate objective characteristics and variability of consumer meat tenderness, and provide new information regarding the evaluation and management of meat tenderness for meat manufacturers. © 2013.

  18. 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 …

  19. Physicochemical and sensory profile of yogurt added with passion ...

    African Journals Online (AJOL)

    Yogurt is a type of fermented milk with high nutritional value. The addition of passion fruit peel flour to yogurt may help the retention of water due to the presence of starch, in addition to being a source of nutrients and fiber. Thus, the aim of this study was to evaluate the physicochemical parameters, color and sensory profile ...

  20. 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.

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

    Science.gov (United States)

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

    2016-09-01

    A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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

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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.Este trabalho teve como objetivo avaliar o perfil sensorial de onze cultivares de pêssego produzidos em duas safras em um pomar experimental implantado na Lapa (PR, Brasil. Os cultivares analisados foram Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier e Vanguarda. As análises sensoriais foram realizadas por julgadores previamente treinados, sendo 20 julgadores na primeira safra e 10 na segunda. O método de avaliação empregado foi a Análise Descritiva Quantitativa na qual foram mensurados os atributos aparência, aroma, cor de polpa, firmeza de polpa, sabor e suculência dos frutos. Os resultados obtidos demonstraram a preferência por frutos de sabor adocicado, com polpa macia e suculenta. Os cultivares Chimarrita, Chiripá e Coral obtiveram o melhor desempenho nas análises sensoriais. Foi verificado ainda que os atributos aroma, firmeza de polpa e sabor são considerados suficientes para a avaliação do perfil sensorial de

  3. Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

    The present work investigates the effects of novel non thermal processing based on ultrasound on the sensory profile of orange juice and also compares the observed trends with the conventional thermal pasteurization. A novel treatment methodology based on combination of ultrasound and UV irradiations was investigated. The juice quality was assessed in terms of standard parameters (taste, flavor, odor, mouth feel etc.) by panel tests. Physicochemical analysis in terms of color of processed juice (which is an important physical attribute) and oxidation reduction potential (a good indicator of the quantum of oxidants present in the fruit juices) has also been performed. Thermally treated juices had significantly different characteristics that were not very appealing as compared to the ultrasound treated juices or those treated using the combined approach. The sensory properties of the ultrasound treated juices showed that the samples were most acceptable to the consumers and rated at par with the quality parameters of the fresh untreated juices. Overall the present work is the first to report and conclusively establish the usefulness of ultrasound based treatment approaches for maintaining the sensory profile in comparison with the thermally processed juice. Copyright © 2015 Elsevier B.V. All rights reserved.

  4. 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, R2X(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.

  5. Study of the aging of fermented of yacon (Smallanthus sonchifolius and sensory profile and acceptance

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    Camila Cheker Brandão

    2014-06-01

    Full Text Available Yacon is considered a functional food due to its the fructooligosaccharide (FOS content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05. A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production.

  6. Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels.

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    Rodas-González, A; Huerta-Leidenz, N; Jerez-Timaure, N; Miller, M F

    2009-10-01

    The tenderness thresholds for ribeye steaks at 2d postmortem were found by using sensory trained (n=734 steaks) and consumers panel data (55 ribeye steaks and 296 consumers). Also, consumers' perceptions of sensory attributes of beef steaks were assessed to establish their relationships and to determine acceptability levels. The tenderness threshold obtained by regression analysis from trained panelists was 37.98N (3.87kg). Customer satisfaction of 81% was obtained when beef steaks had Warner-Bratzler shear force values (WBSF) less than 40.13N (4.09kg), suggesting that 40.13N could be considered as a tenderness threshold to segregate tough from tender steaks, for Venezuelan beef consumers. According to correlation and regression analyses, consumers focused on flavor to assign their overall liking score. Results suggest that consumers are able to detect changes in tenderness of steaks with different WBSF and that flavor drives customer satisfaction when the beef tenderness is acceptable.

  7. Sensory profile of beef burger with reduced sodium content

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    Camila Barbosa Carvalho

    2015-05-01

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

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

    Science.gov (United States)

    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…

  9. Sensory Processing in Low-Functioning Adults with Autism Spectrum Disorder: Distinct Sensory Profiles and Their Relationships with Behavioral Dysfunction

    Science.gov (United States)

    Gonthier, Corentin; Longuépée, Lucie; Bouvard, Martine

    2016-01-01

    Sensory processing abnormalities are relatively universal in individuals with autism spectrum disorder, and can be very disabling. Surprisingly, very few studies have investigated these abnormalities in low-functioning adults with autism. The goals of the present study were (a) to characterize distinct profiles of sensory dysfunction, and (b) to…

  10. 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.

  11. Relating gas chromatographic profiles to sensory measurements describing the end products of the Maillard reaction.

    Science.gov (United States)

    Stanimirova, I; Boucon, C; Walczak, B

    2011-01-30

    Often in analytical practice, a set of samples is described by different types of measurements in the hope that a comprehensive characterisation of samples will provide a more complete picture and will help in determining the similarities among samples. The main focus is then on how to combine the information described by different measurement variables and how to analyse it simultaneously. In other words, the main goal is to find a common representation of samples that emphasises the individual and common properties of the different blocks of variables. Several methods can be adopted for the simultaneous analysis of multiblock data with a common object mode. These are: consensus principal component analysis (CPCA), SUM-PCA, multiple factor analysis (MFA) and structuration des tableaux à trois indices de la statistique (STATIS).In this article we present a comparison of the performances of these methods for data describing the chemistry and sensory profiles of the Maillard reaction products. The aroma compounds formed during the reaction of thermal heating between one or two selected amino acids and one or two reducing sugars have been analysed by head space gas chromatography and the intensity and nature of the odour of the resulting products has been evaluated according to selected descriptors by a panel of sensory experts.The results showed that using the information of the chromatographic and sensory data in conjunction enhanced the interpretability of the data. SUM-PCA and more specifically multiple factor analysis, MFA, allowed for a detailed study of the similarities of mixtures in terms of reaction products and sensory profiles. Copyright © 2010 Elsevier B.V. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    García-González, Diego L.

    2009-07-01

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

  13. 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

    to the localization of trauma, these findings may indicate centrally evoked disturbances in sensory transmission, that is, central inhibition. We interpret these findings as a sign of changes in central sensory processing as the unifying pathological mechanism of chronic pain in these persons.......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...

  14. The Toileting Habit Profile Questionnaire: Screening for Sensory-Based Toileting Difficulties in Young Children with Constipation and Retentive Fecal Incontinence

    Science.gov (United States)

    Beaudry-Bellefeuille, Isabelle; Lane, Shelly J.; Ramos-Polo, Eduardo

    2016-01-01

    This study examined the face and preliminary content validity of the Toileting Habit Profile Questionnaire, a tool designed to screen for sensory-based defecation difficulties in children. A panel of experts reviewed a pilot version of the questionnaire and responded to probe questions. Two reviewers conducted direct content analysis of responses;…

  15. Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

    Science.gov (United States)

    Santillo, Antonella; Albenzio, Marzia

    2015-01-01

    The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology. PMID:28231229

  16. Individuals with agenesis of the corpus callosum show sensory processing differences as measured by the sensory profile.

    Science.gov (United States)

    Demopoulos, Carly; Arroyo, Monica S; Dunn, Winnie; Strominger, Zoe; Sherr, Elliott H; Marco, Elysa

    2015-09-01

    Given reports of high pain thresholds and reduced auditory response in individuals with agenesis of the corpus callosum (AgCC), this study investigated whether affected participants report atypical experiences and behaviors on a well-established sensory processing measure. Fourteen participants with AgCC (ages 11-59) completed the Adolescent/Adult Sensory Profile (Brown & Dunn, 2001). Sensory profile scales were classified as "Atypical" if they were more than 1 standard deviation from the mean. Fifty-seven percent of participants with AgCC reported reduced sensory registration as compared to an expected 16% of the normative sample. Similarly, 50% of the AgCC participants reported atypically increased auditory processing difficulties. Using a well-established sensory processing questionnaire, participants with AgCC reported measurable differences in multiple aspects of sensory processing. The most notable difference was in the quadrant of low sensory registration, suggesting that individuals with AgCC may require sensory information to be presented more slowly or at a higher intensity for adequate processing. The sensory modality that was most affected was the auditory system, which is consistent with increased rates of language disorders and autism spectrum disorders in this population. Understanding sensory processing in individuals with AgCC can both elucidate the role of interhemispheric transfer in the development of intact sensory processing as well as contribute to our knowledge of the role of the corpus callosum in a range of disorders in which sensory processes are impacted. (PsycINFO Database Record (c) 2015 APA, all rights reserved).

  17. 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.

  18. UNCOMMON SENSORY METHODOLOGIES

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2009-05-01

    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&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.

  20. Does the mind reflect the mouth? Sensory profiling and the future

    NARCIS (Netherlands)

    Dijksterhuis, G.B.; Byrne, D.V.

    2005-01-01

    Descriptive Sensory Profiling methods have been used for over half-a-century. As the application of these methods obviously does not occur in a vacuum, we sketch the contextual basis of these methods. A unifying model, illustrating the tasks required from a sensory panellist, is presented with the

  1. EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO

    OpenAIRE

    Dos Santos, BA; Formighieri, R; Martins, A; Ribeiro, MCE; Maus, D; Ignacio, AKF; Fontana, L; Bedoya, N; Paula, A; Bolini, HMA

    2012-01-01

    EVALUATION OF THE SENSORY PROFILE AND CONSUMER TEST OF STICK POTATO The aim of this study was to determine the sensory profile, acceptance and purchase intention of six brands of traditional potato sticks, named A, B, C, D, E and F, acquired from supermarkets in the region of Campinas, SP (BRAZIL). The Quantitative Descriptive Analysis (QDA) determined thirteen descriptors: yellow color, burnt color, presence of salt on the surface, slice thickness, chips aroma, burnt aroma and rancidity arom...

  2. [Factors predicting sensory profile of 4 to 18 month old infants].

    Science.gov (United States)

    Pedrosa, Carina; Caçola, Priscila; Carvalhal, Maria Isabel Martins Mourão

    2015-01-01

    To identify environment factors predicting sensory profile of infants between 4 and 18 months old. This cross-sectional study evaluated 97 infants (40 females e 57 males), with a mean age of 1.05±0.32 years with the Test of Sensory Functions in Infants (TSFI) and also asked 97 parents and 11 kindergarten teachers of seven daycare centers to answer the Affordances in the Home Environment for Motor Development- Infant Scale (AHEMD-IS). The AHEMD-IS is a questionnaire that characterizes the opportunities in the home environment for infants between 3 and 18 months of age. We tested the association between affordances and the sensory profile of infants. Significant variables were entered into a regression model to determine predictors of sensory profile. The majority of infants (66%) had a normal sensory profile and 34% were at risk or deficit. Affordances in the home were classified as adequate and they were good in the studied daycare centers. The results of the regression revealed that only daily hours in daycare center and daycare outside space influenced the sensory profile of infants, in particular the Ocular-Motor Control component. The sensory profile of infants was between normal and at risk. While the family home offered adequate affordances for motor development, the daycare centers of the infants involved demonstrated a good quantity and quality of affordances. Overall, we conclude that daily hours in the daycare center and daycare outside space were predictors of the sensory profile, particular on Ocular-Motor Control component. Copyright © 2015 Associação de Pediatria de São Paulo. Publicado por Elsevier Editora Ltda. All rights reserved.

  3. Factors predicting sensory profile of 4 to 18 month old infants

    Science.gov (United States)

    Pedrosa, Carina; Caçola, Priscila; Carvalhal, Maria Isabel Martins Mourão

    2015-01-01

    OBJECTIVE: To identify environment factors predicting sensory profile of infants between 4 and 18 months old. METHODS: This cross-sectional study evaluated 97 infants (40 females e 57 males), with a mean age of 1.05±0.32 years with the Test of Sensory Functions in Infants (TSFI) and also asked 97 parents and 11 kindergarten teachers of seven daycare centers to answer the Affordances in the Home Environment for Motor Development-Infant Scale (AHEMD-IS). The AHEMD-IS is a questionnaire that characterizes the opportunities in the home environment for infants between 3 and 18 months of age. We tested the association between affordances and the sensory profile of infants. Significant variables were entered into a regression model to determine predictors of sensory profile. RESULTS: The majority of infants (66%) had a normal sensory profile and 34% were at risk or deficit. Affordances in the home were classified as adequate and they were good in the studied daycare centers. The results of the regression revealed that only daily hours in daycare center and daycare outside space influenced the sensory profile of infants, in particular the Ocular-Motor Control component. CONCLUSIONS: The sensory profile of infants was between normal and at risk. While the family home offered adequate affordances for motor development, the daycare centers of the infants involved demonstrated a good quantity and quality of affordances. Overall, we conclude that daily hours in the daycare center and daycare outside space were predictors of the sensory profile, particular on Ocular-Motor Control component. PMID:25887929

  4. Factors predicting sensory profile of 4 to 18 month old infants

    Directory of Open Access Journals (Sweden)

    Carina Pedrosa

    2015-06-01

    Full Text Available OBJECTIVE: To identify environment factors predicting sensory profile of infants between 4 and 18 months old. METHODS: This cross-sectional study evaluated 97 infants (40 females e 57 males, with a mean age of 1.05±0.32 years with the Test of Sensory Functions in Infants (TSFI and also asked 97 parents and 11 kindergarten teachers of seven daycare centers to answer the Affordances in the Home Environment for Motor Development-Infant Scale (AHEMD-IS. The AHEMD-IS is a questionnaire that characterizes the opportunities in the home environment for infants between 3 and 18 months of age. We tested the association between affordances and the sensory profile of infants. Significant variables were entered into a regression model to determine predictors of sensory profile. RESULTS: The majority of infants (66% had a normal sensory profile and 34% were at risk or deficit. Affordances in the home were classified as adequate and they were good in the studied daycare centers. The results of the regression revealed that only daily hours in daycare center and daycare outside space influenced the sensory profile of infants, in particular the Ocular-Motor Control component. CONCLUSIONS: The sensory profile of infants was between normal and at risk. While the family home offered adequate affordances for motor development, the daycare centers of the infants involved demonstrated a good quantity and quality of affordances. Overall, we conclude that daily hours in the daycare center and daycare outside space were predictors of the sensory profile, particular on Ocular-Motor Control component.

  5. 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

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

    Directory of Open Access Journals (Sweden)

    Cristiane Marangoni

    2011-03-01

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

  7. Sensory attributes, microbial quality and aroma profiles of off vine ...

    African Journals Online (AJOL)

    The post harvest ripening changes in the quality characteristic of ripe mangoes were correlated among treatments and compared with similar changes in other mango varieties. The results showed insignificant differences in sensory attributes among the employed techniques. Microbial quality was significantly different ...

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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...... found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could...

  13. 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

  14. Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

    OpenAIRE

    Emir, D. D.; Güneșer, O.; Yılmaz, E

    2014-01-01

    The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores wer...

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

    Directory of Open Access Journals (Sweden)

    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

  16. 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 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...... descriptive methods should then be based on whether it is desired to have consumers articulate their own perception of descriptors, or if it sufficient to present them to an existing vocabulary. Napping is slower and more laborious, and better for explorative studies with smaller number of consumers whereas......, CATA is faster, less labor-intensive and thus more suitable for larger groups of consumers....

  17. 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.

  18. Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers.

    Science.gov (United States)

    Gámbaro, Adriana; Maceiras, Lucía; Erramouspe, Florencia; Nógues, Lucía; Callejas, Nicolás; Vieitez, Ignacio

    2017-12-01

    Over the past decade, the use of check-all-that-apply questions has become an easier and faster alternative to traditional sensory profiles using trained assessors, allowing the characterisation of a product by consumers. In this study, 65 consumers evaluated the acceptability of six artisan Uruguayan sheep cheese samples during a six-month storage period, providing a descriptive profile using a check-all-that-apply questionnaire consisting of 32 sensory and non-sensory terms. Although the acceptability of five of the six samples was not modified during storage, the consumers were able to perceive changes in the texture and flavour of products, providing a sensory profile of the cheeses. The categories s trange flavour, animal odour, strange odour, bitter and acidic were associated with negative terms such as bad quality and unpleasant flavour, whereas salty and tasty appeared to be related to positive terms including good quality, pleasant flavour and delicious. Therefore, for the Uruguayan consumer, preference for this type of product appears to be mainly conditioned by the flavour perceived in these cheeses, rather than their texture attributes.

  19. 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...... 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...

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

    Science.gov (United States)

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

    2007-05-01

    The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P grain quality for yeast-leavened bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P 0.05), but the panel perceived the organic bread to be more "dense" in texture (P < or = 0.05) with smaller air cells in the appearance of the crumb (P < or = 0.05) than conventional bread.

  1. Sensory profiles of patients with neuropathic pain based on the neuropathic pain symptoms and signs.

    Science.gov (United States)

    Freeman, Roy; Baron, Ralf; Bouhassira, Didier; Cabrera, Javier; Emir, Birol

    2014-02-01

    This manuscript aimed to characterize the clinical profile of various neuropathic pain (NeP) disorders and to identify whether patterns of sensory symptoms/signs exist, based on baseline responses on the Neuropathic Pain Symptom Inventory (NPSI) questionnaire and the quantitative sensory testing (QST). These post hoc analyses were based on data from 4 randomized, double-blind, placebo-controlled clinical studies of pregabalin (150-600mg/day) in patients with NeP syndromes: central poststroke pain, posttraumatic peripheral pain, painful HIV neuropathy, and painful diabetic peripheral neuropathy. The NPSI questionnaire includes 10 different pain symptom descriptors. QST was used to detect sensory thresholds of accurately calibrated sensory stimuli and to quantify the intensity of evoked sensation. To identify symptoms/signs clusters and select the number of clusters, a principal component analysis (PCA) and hierarchical clustering methods with clinical input were used. Analysis of the NPSI pain qualities and individual QST measures at baseline indicated no clear association between particular symptoms/signs profiles and etiologies. Based on NPSI symptoms, PCA identified 3 pain dimensions: provoked, deep, and pinpoint. A hierarchical cluster analysis identified 3 clusters with distinct pain characteristics profiles independent of NeP syndrome. Based on QST signs, PCA identified 2 pain dimensions: evoked by cold and evoked by touch. A hierarchical cluster analysis identified 4 clusters with distinct pain characteristics profiles. These "trans-etiological" profiles may reflect distinct pathophysiological mechanisms and therefore, potential differential responses to treatment. Copyright © 2013 International Association for the Study of Pain. Published by Elsevier B.V. All rights reserved.

  2. 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.

  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. 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.

  5. Sensory profile of P.D.O. Mozzarella di Bufala Campana Cheese

    Directory of Open Access Journals (Sweden)

    L. Chianese

    2010-02-01

    Full Text Available The aim of this work was to define the typical sensory profile of DOP Mozzarella di Bufala Campana cheese as related to the technological process (industrial or artisanal, the geographical area (Salerno or Caserta, the season (spring or summer and to the chemical composition of both milk and cheese. The results obtained showed that the sensorial profile of Mozzarella DOP changed for each variable considered. In particular, Caserta samples were more salty, with a more intense butter odour, higher peelability and homogeneity surface than those from Salerno area; the industrial samples, compared to the artisanal ones, were more salty, hard and “chewable”, and exhibited an external layer more difficult to remove and more homogeneous.

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

    OpenAIRE

    Koushik Adhikari; Kadri Koppel; Brizio Di Donfrancesco

    2013-01-01

    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 ...

  7. 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].

  8. 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.

  9. Two Panels of Steroid Receptor Luciferase Reporter Cell Lines for Compound Profiling

    Science.gov (United States)

    Sedlák, David; Paguio, Aileen; Bartůněk, Petr

    2011-01-01

    Steroid hormone receptors represent a major target in drug discovery. As ligand inducible transcription factors, their activity can be modulated by small lipophilic molecules. Here we describe two panels of potent and selective luciferase reporter cell lines based on cells with low endogenous steroid receptor activity (U2OS). The panels contain reporter cell lines for estrogen receptors α and β, androgen, glucocorticoid, mineralocorticoid, and progesterone receptors. In the first panel, the activation of either synthetic, steroid response elements containing promoter or viral promoter is mediated by full-length steroid receptors. The second panel is based on the expression of the chimeric receptor, which was created by the replacement of the N-terminal part of the molecule by Gal4 DBD and that binds to multiple UAS sites in the reporter promoter. Both panels were extensively characterized by profiling 28 ligands in dose response manner in agonist and antagonist mode. We have analyzed and compared the responses to tested ligands from both panels and concluded that in general both systems generated similar qualitative response in terms of potency, efficacy, partial agonism/antagonism, mixed agonistic/antagonistic profiles and the rank of potencies was well conserved between both panels. However, we have also identified some artifacts introduced by the Gal4/LBD reporter assays in contrast to their full-length receptor reporter counterparts. Keeping in mind the advantages and drawbacks of each reporter format, these cell lines represent powerful and selective tools for profiling large compound libraries (HTS) and for detailed study of mechanisms by which compounds exert their biological effects. PMID:21375502

  10. 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.

  11. 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

  12. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.

    Science.gov (United States)

    Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luísa Cristina; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel

    2017-03-01

    Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68mgkg-1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers' health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Effects of pressing schedule on formation of vertical density profile for MDF panels

    Science.gov (United States)

    Zhiyong Cai; James H. Muehl; Jerrold E. Winandy

    2006-01-01

    A fundamental understanding of mat consolidation during hot pressing will help to optimize the medium-density fiberboard (MDF) manufacturing process by increasing productivity, improving product quality, and enhancing durability. Effects of panel density, fiber moisture content (MC), and pressing schedule on formation of vertical density profile (VDP) during hot...

  14. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris

    National Research Council Canada - National Science Library

    Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing; Toldam-Andersen, Torben Bo

    2015-01-01

    ...) 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...

  15. 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.

  16. 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®

  17. 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.

  18. Impact of roasting time on the sensory profile of arabica and robusta coffee.

    Science.gov (United States)

    Bicho, Natalina Cavaco; Leitão, António Eduardo; Ramalho, José Cochicho; de Alvarenga, Nuno Bartolomeu; Lidon, Fernando Cebola

    2013-01-01

    Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed. From descriptive analysis the eigenvalues allowed the identification of two principal components (PCs), being the variance between samples 68.9% and 21.1%. In the first PC the characteristic odor, astringency, body, bitter flavor, burned aroma, and residual, typical, and burned tastes prevailed. The correlation coefficient between the second PC and citric acid flavor and aroma reached 0.96 and 0.78, respectively. It was concluded that in beverages of these species, the descriptors of both components can be separated according to bean roasting time. Considering roasting time, the overall quality was also rated.

  19. 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

  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

    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. 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.

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

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2015-07-01

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

  3. 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.

  4. 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.

  5. Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

    Science.gov (United States)

    Makowska, Agnieszka; Majcher, Małgorzata; Mildner-Szkudlarz, Sylwia; Jedrusek-Golinska, Anna; Przygoński, Krzysztof

    2017-09-01

    The effect of selected plant additives (couch grass, artichoke, kale, nettle, ground buckwheat husks, broad beans, fenugreek seeds, and extracts of yellow tea and mulberry leaf) on the volatile compounds, color, texture, sensory attributes, polyphenols, and antioxidant properties of triticale crisp bread was studied. The volatile profile of control bread was dominated by lipid oxidation products with hexanal and (E)-2-nonenal predominant. The additives strongly modified the volatile profile of the extruded crisp bread. The greatest differences were recorded in the case of products with artichoke and kale additions, which had respectively about 12 and 8 times higher levels of total volatile compounds than the control crisp bread. The samples containing kale, buckwheat, and fenugreek as well as yellow tea extract characterized high levels of sulfur compounds, with methanethiol predominant. The additives, especially kale, nettle, and artichoke affected the color of the crisp breads, in most cases making them darker. In terms of texture only the crisp bread with addition of buckwheat husk was significantly harder than the control sample. On the basis of sensory evaluation it was stated that among all the additives, the artichoke and fenugreek resulted in dramatic deterioration in the extruded product taste. The used additives also affected the antioxidant properties of triticale crisp bread. The greatest content of total phenolic compounds and the highest antioxidant activity were observed for the bread with yellow tea extract addition (3.5- and 6.5-fold higher, respectively, than in control sample).

  6. Volatile compounds in dry dog foods and their influence on sensory aromatic profile.

    Science.gov (United States)

    Koppel, Kadri; Adhikari, Koushik; Di Donfrancesco, Brizio

    2013-02-27

    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.

  7. Evaluation Of The Sensory Profile And Consumer Test Of Stick Potato [avaliação Do Perfil Sensorial E Teste De Consumidor De Batata Palha

    OpenAIRE

    Dos Santos B.A.; Formighieri R.; Martins A.; Ribeiro M.C.E.; Maus D.; Ignacio A.K.F.; Fontana L.; Bedoya N.; Paula Junior A.; Bolini H.M.A.

    2012-01-01

    The aim of this study was to determine the sensory profile, acceptance and purchase intention of six brands of traditional potato sticks, named A, B, C, D, E and F, acquired from supermarkets in the region of Campinas, SP (BRAZIL). The Quantitative Descriptive Analysis (QDA) determined thirteen descriptors: yellow color, burnt color, presence of salt on the surface, slice thickness, chips aroma, burnt aroma and rancidity aroma, salty flavor, burnt flavor, rancidity flavor and chips flavor, te...

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

    Directory of Open Access Journals (Sweden)

    Galán-Soldevilla, H.

    2013-09-01

    Full Text Available Aloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain. They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Aloreña table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data obtained were analyzed using a mix of Nested Design ANOVA and Factorial ANOVA and by a canonical analysis. The effect of the factor processing style was significant only for three descriptors: fruit odor, bitter taste and firmness (p La aceituna Aloreña es una variedad de aceituna de mesa autóctona de la comarca del Valle del Guadalhorce (Málaga, España que posee unas características propias que la distingue del resto de variedades, siendo las propiedades sensoriales las que mejor la diferencian. Para estudiar los atributos sensoriales que mejor definen a los tres tipos de elaboración de la aceituna Aloreña (verdes frescas, tradicionales y curadas se utiliza la técnica del perfil sensorial. La selección de atributos sensoriales se realiza mediante discusión grupal en mesa redonda y utilizando análisis multivariante. Los datos obtenidos de los perfiles sensoriales se analizan utilizando un modelo mixto de análisis de la varianza (anidado x factorial y un análisis canónico. Los resultados del análisis de varianza indican que las principales diferencias entre estilos de elaboración se deben a los atributos frutado, sabor amargo y firmeza (p < 0.05 y que las diferencias entre muestras, dentro de cada estilo de elaboración, se deben a todos los atributos estudiados (p < 0.001. El test de medias de Duncan y el análisis canónico muestran que todas las muestras son diferentes dentro de cada estilo de elaboración.

  9. 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.

  10. 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.

  11. Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.

    Science.gov (United States)

    Wardy, Wisdom; Chonpracha, Pitchayapat; Chokumnoyporn, Napapan; Sriwattana, Sujinda; Prinyawiwatkul, Witoon; Jirangrat, Wannita

    2017-02-01

    Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9-point) and emotions (5-point). Nonsignificant interactions between eliciting condition and sweetener type were found for liking attributes and emotions (except peaceful), indicating their independent effects. However, overall differences existed among sweetener types and eliciting conditions based on both hedonic and emotional responses (MANOVA, P < 0.05), suggesting modulating effects of packet color on sweetener type in the sensory-emotion space. The sensory-emotion profile for sucrose was separate from that of nonnutritive sweeteners, with statistically significant Mahalanobis distances among sample centroids. Increases in positive emotion intensities contrasted with a decrease in negative emotion intensities were observed for some sweeteners moving from the control to informed condition. Sweetness liking was strongly correlated with the emotion satisfied (sucralose, saccharin) only in the control condition, whereas it was strongly correlated with the emotions pleased and satisfied (stevia), disgusted (aspartame), and satisfied (sucrose) only in the informed condition. Overall, results suggested that sensory liking and emotions during the consumption experience are related not entirely to the type of sweetener, but also the color of the packet. © 2017 Institute of Food Technologists®.

  12. Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel.

    Science.gov (United States)

    Dos Santos, B A; Bastianello Campagnol, P C; da Cruz, A G; Galvão, M T E L; Monteiro, R A; Wagner, R; Pollonio, M A R

    2015-10-01

    The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl2, and a blend of KCl and CaCl2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Cross cultural adaptation of the Adolescent/Adult Sensory Profile: establishing linguistic equivalency and psychometric properties of the Arabic version.

    Science.gov (United States)

    Almomani, Fidaa M; Brown, Catana; Dahab, Sana Abu; Almomani, Murad; Nadar, Mohammad

    2014-01-01

    Cross-cultural adaptation of standardized outcome measures between different languages is a common procedure that allows healthcare professionals around the world to utilize such measures in their own languages. The purpose of this study was to investigate the accuracy of translating and cross-culturally adapting the Adolescent/Adult Sensory Profile from English to Arabic and to assess the psychometric properties of the Arabic version. A backward-forward translation process was used to translate the measure. Eighty-seven bilingual participants completed an English and an Arabic translated version of the measure. The percent agreement for each of the Arabic and English items ranges from 0.77 to 0.98. The kappa values range from 0.79 to 0.84. Test-re-test reliability of the Arabic version was tested on 35 participants. The percent agreement between the first and the second assessment using the Arabic version of the Adolescent/Adult Sensory Profile ranges from 0.80 to 0.96. The kappa values range from 0.82 to 0.88. Internal consistency for the Arabic version was 0.84 and 0.82 for the English version. Construct validity of the Arabic version (n = 560) was tested using factor analysis. Four factors were rotated using a Varimax rotation procedure. The factors' classification and the items' distribution related to these factors were very similar to the English version of the Adolescent/Adult Sensory Profile. Only 9 items of the 60 items (15%) had different distribution than the original version. The Arabic version of the Adolescent/Adult Sensory profile has very good psychometric properties and can be utilized with confidence with Arabic-speaking individuals. Implications for Rehabilitation Arabic-speaking countries lack standardized rehabilitation assessments written in Arabic. The Adolescent/Adult Sensory Profile is a widely used measure with good psychometric properties and one of rare instruments that measures sensory processing in adult and adolescent. The

  14. Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

    Directory of Open Access Journals (Sweden)

    Levent İZCİ

    2015-01-01

    Full Text Available Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF, cracker dough (CD and crackers (CCr was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25.

  15. An effective way to minimize drifting and monitor the performance of a sensory panel during long-term projects - A case study from a project on herring quality

    DEFF Research Database (Denmark)

    Nielsen, Durita; Hyldig, Grethe; Sørensen, R.

    2005-01-01

    A quick and easy way to monitor the performance of individual sensory assessors during long-term fishery projects was presented. By serving the same product as a reference before each session, assessors could easily recapitulate the descriptors and recalibrate their evaluations to the same scale....... No drifting was found during an evaluation period of 19 months, and this was a result of the continuous use of the reference. Serving the reference as an unknown sample made it possible to monitor the performance of the panel. Multivariate data analytical techniques allowed for quick calculations, and results...

  16. A comparison of the Sensory Profile scores of children with autism and an age- and gender-matched sample.

    Science.gov (United States)

    Brockevelt, Barbara L; Nissen, Ranelle; Schweinle, William E; Kurtz, Eric; Larson, Kyle J

    2013-11-01

    The Centers for Disease Control and Prevention (CDC) reports that autism spectrum disorder (ASD) affects one in 88 children in the United States. The American Psychiatric Association's Diagnostic and Statistical Manual, Text Revision (DSM-IV-TR) defines ASD as a pervasive neurodevelopmental disorder characterized by qualitative impairment in communication and social interaction, and restricted, repetitive and stereotyped behavior patterns. The purpose of this study was to determine whether children with autism differ in their response to sensory input relative to typically developing age- and gender-matched peers. The Sensory Profile (SP) is a 125-item caregiver questionnaire designed to measure a child's ability to process sensory information and to profile the effect of sensory processing on daily life activity. The results of the SP of 21 participants with autism ages 3 to 9 years were compared with an age- and gender-matched sample of typically developing children. Significant differences were found across all four SP quadrants (Registration, Seeking, Sensitivity, and Avoiding) as well as eight of the nine SP factor scores. This study adds to the evidence indicating that children with autism process and respond to sensory input differently than typically-developing peers. The findings from this study support previous research findings that sensory processing differences exist between children with ASD and their typically-developing peers, as measured by the SP.

  17. The validity and reliability of the Arabic Infant/Toddler Sensory Profile.

    Science.gov (United States)

    Abu-Dahab, Sana M N; Malkawi, Somaya Hussain; Nadar, Mohammad Shaban; Al Momani, Fidaa; Holm, Margo B

    2014-08-01

    In this study, we report the translation process, validity, and reliability of the Arabic Infant/Toddler Sensory Profile (IT_SP). A multistep approach was implemented to ensure the accuracy and equivalency of the Arabic and original English IT_SP. Factor analysis indicated that item loadings for over 50% of the items on the Arabic version were identical to the English version; all but three items had logical loadings. Intraclass correlation coefficients (ICC) between scores on the Arabic and English versions reported by parents who were bilingual were >.90 supporting bilingual validity. Alpha coefficients for each section varied from .40 to .74, which was within the range of the English version (.17 to .86), and were thus similar. ICCs between scores for repeated assessments varied from .81 to .99 supporting test-retest reliability. The results support the validity and reliability of the Arabic IT_SP.

  18. 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.

  19. 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.

  20. Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits.

    Science.gov (United States)

    Kerth, C R; Wall, K R; Smith, S B; Whitney, T R; Glasscock, J L; Sawyer, J T

    2018-01-29

    Effects of using ground woody plants in Rambouillet wether lamb (n = 48) feedlot diets on carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits were evaluated. In a randomized design study with 2 feeding periods (Period 1 = fed a 70% concentrate diet from d 0 to 27 d; Period 2 = fed an 86% concentrate diet from d 28 to 57), lambs were individually fed 6 diets that differed only by roughage source (n = 8 animals/treatment; initial BW = 32.9 ± 3.2 kg): cottonseed hulls (CSH; control) or ground wood consisting of either redberry (RED), blueberry (BLUE), one-seed (ONE), or eastern red cedar (ERC) Juniperus spp., or Prosopis glandulosa (MESQ). After 57 d, the lambs were humanely harvested and after chilling (2 ± 1 oC) 24 h, carcasses were evaluated for carcass traits. At 48 h postmortem, the longissimus thoracis (LT) was removed from the left side of the carcass, and after freezing for no more than 3 mo, were thawed for 24 h, cooked, and evaluated by a trained sensory panel. Additionally, volatile aroma chemicals on the LT were determined by gas chromatograph/mass spectrometer/olfactory (GC/MS/OF, respectively) analyses. Lamb HCW was greater (P = 0.01) for lambs fed CSH compared to all other diets, but lambs had similar (P > 0.08) LM area, back fat thickness, leg circumference, and body wall. Neither adipose tissue fatty acid composition (P > 0.08) nor trained sensory panel evaluation (P > 0.18) were affected by finishing diet roughage source. Of the 81 volatile aroma compounds found in the grilled lamb chops, only seven were affected (P < 0.05) by dietary roughage source and included 1-pentanol (a sweet, pleasant aroma), heptenal (a fishy aroma), pentanal (fermented, bready aroma description), 1-(1H-pyrol-2yl)-ethanone (caramel-like), 2-heptanone (cheesy, banana, fruity aromatic), 6,7-dodecanedione (unknown aroma), and butanoic acid (a sweaty, rancid aroma). The addition of any of four species of juniper or mesquite may be

  1. 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

  2. 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

  3. 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.

  4. 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

    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...

  5. Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread.

    Science.gov (United States)

    Giri, Apurba; Kanawjia, Suresh Kumar; Singh, Mukesh Pratap

    2017-07-01

    To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, aw and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score. PCS with 6% insulin was found to have optimum from quantity. The addition of inulin in cheese spread decreased both total saturated fatty acid and unsaturated fatty acid and in unsaturated fatty acid, mono unsaturated fatty acid decreased; however, polyunsaturated fatty acids increased as compared to the control. Scanning Electron Micrograph of PCS containing insulin showed uniform distribution of insulin with diameter ranged 4-10 µm in the protein matrix.

  6. 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

  7. National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments.

    Science.gov (United States)

    Voges, K L; Mason, C L; Brooks, J C; Delmore, R J; Griffin, D B; Hale, D S; Henning, W R; Johnson, D D; Lorenzen, C L; Maddock, R J; Miller, R K; Morgan, J B; Baird, B E; Gwartney, B L; Savell, J W

    2007-11-01

    Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner-Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from 3 to 83d for retail and 7 to 136d for foodservice with mean aging times of 22.6d and 30.1d, respectively. For retail, the three cuts from the round - top round, bottom round, and eye of round - had the highest (P<0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest (P<0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest (P<0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.

  8. 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 panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top 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.

  9. 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.

  10. 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

    2017-08-26

    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.

  11. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris

    OpenAIRE

    Shujuan Zhang; Mikael Agerlin Petersen; Jing Liu; Torben Bo Toldam-Andersen

    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 w...

  12. 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.

  13. Report sensory analyses veal

    NARCIS (Netherlands)

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

    2005-01-01

    On behalf of a client of Animal Sciences Group, different varieties of veal were analyzed by both instrumental and sensory analyses. The sensory evaluation was performed with a sensory analytical panel in the period of 13th of May and 31st of May, 2005. The three varieties of veal were: young bull,

  14. Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

    Directory of Open Access Journals (Sweden)

    Emir, D. D.

    2014-09-01

    Full Text Available The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8 by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl- 2-methyl 1,3-hexadiene, 2-(dimethylamino-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4 roasted sample was identified as the most preferred (53.55% oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.En este trabajo, se analizan las descripciones sensoriales, perfiles aromáticos y preferencias de los consumidores de aceites de semillas de amapola producidosmediante prensado en frío a partir de tres variedades (ofis3, ofis4, y ofis8.Previo al prensado en frío, a las semillas se aplicóuna fase de tostado y un tratamiento enzimático. Además del análisis GC-MS donde se cuantificaron 75 compuestos volátiles, el perfil del sabor,realizado con 9 panelistas,logra identificar 12 términos descriptores. Los resultados muestran que, solamente la puntuación del t

  15. Selección y entrenamiento de un panel en análisis sensorial de café Coffea arabica L.

    Directory of Open Access Journals (Sweden)

    Nelson Gutiérrez

    2015-06-01

    Full Text Available El propósito de éste trabajo, fue definir una metodología para el entrenamiento de un panel para la evaluación sensorial de cafés especiales, ajustado a la metodología de la Asociación Americana de Cafés Especiales (SCAA. El proceso de entrenamiento incluyó la selección, motivación, fundamentación teórica y la aplicación de pruebas básicas de aromas y sabores y pruebas específicas de evaluación descriptiva de muestras de café; el tiempo total de entrenamiento fue de tres meses. El panel estuvo conformado por diez jueces que evaluaron 21 muestras de café en tres sesiones diferentes de cuatro horas cada una, se utilizaron pruebas de "t" de Student de comparación de muestras independientes y análisis clúster para comprobar la efectividad de la metodología propuesta para el entrenamiento. Los resultados mostraron que después de la tercera sesión de adiestramiento correspondientes a 12 horas en la etapa de entrenamiento específico, no se encontraron diferencias estadísticamente significativas (P> 0,05 entre los juicios emitidos por el panel en proceso de entrenamiento y las valoraciones de los jueces expertos; los diagramas de dispersión resultantes del análisis clúster permitieron comprobar la efectividad de la metodología propuesta.

  16. 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

  17. 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

  18. The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

    Directory of Open Access Journals (Sweden)

    Cristina Campestre

    2017-10-01

    Full Text Available Monovarietal virgin olive oils (VOOs are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.

  19. 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®.

  20. 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.

  1. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

    Science.gov (United States)

    Beriain, M J; Gómez, I; Petri, E; Insausti, K; Sarriés, M V

    2011-05-01

    This paper examines variations in the quality of low-salt, inulin enriched Pamplona-style chorizo, in which some of the pork back fat was replaced with olive oil. Four different sausage formulations were prepared in which 50% of the pork back fat was replaced with olive oil emulsified with alginate and 58% of the sodium chloride was replaced with 20% potassium chloride and 38% calcium chloride. Four lots were prepared, three with 3%, 6% and 10% proportions of added inulin were labeled O-I 3%, O-I 6% and O-I 10%, respectively; while one, lot O, was without inulin. These four formulations were compared with a control manufactured according to the traditional formula using pork back fat. The various lots were tested for proximate analysis, pH, processing loss, water activity, lactic acid bacteria, Salmonella and Listeria monocytogenes, physico-chemical composition, instrumental colour (CIE L*a*b*), texture profile and fatty acid composition during mixing and at days 3, 10, 17, 24 and 31 of the drying process. A sensory evaluation was also performed by a seven-member trained panel, to obtain a descriptive analysis of the taste, texture and appearance of the product. The addition of olive oil alginate emulsion and inulin, O-I 6%, resulted in a low-salt, reduced-fat product (20% less fat than traditional sausage), richer in monounsaturated fatty acids (10%), while retaining sensory notes similar to those of the traditional chorizo used as a control and achieved a good acceptability rating. Published by Elsevier Ltd.

  2. Environmental profile analysis of MDF panels production: study in a brazilian technological condition

    Directory of Open Access Journals (Sweden)

    Cassiano Moro Piekarski

    2014-09-01

    Full Text Available The main goal of this study was to analyze the environmental profile of MDF panel manufacturing in the Brazilian industry in terms of energy, emissions and dependence on renewable sources. The study was conducted by using the methodology of Life Cycle Assessment (LCA, specifically through the development of the first Life Cycle Inventory (LCI of MDF in a Brazilian industry. The life cycle inventory and the production processes analysis were constructed using Umberto® v.5.6 software and following the ISO 14040 series. The study covers the life cycle of MDF production from gate-to-gate perspective, involving the on-site manufacturing system. The functional unit was defined in 1 m3 of MDF. About 76% of energy required to produce MDF is thermal (52.8% of thermal energy is required for the drying process of wood fiber. CO2 is a major emission during the MDF production, where natural gas contributes to 96.7% of total CO2 fossils. It was observed a low dependence of non-renewable source (19.2% compared with the literature.

  3. Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding.

    Science.gov (United States)

    Sandgruber, Stefanie; Much, Daniela; Amann-Gassner, Ulrike; Hauner, Hans; Buettner, Andrea

    2011-09-15

    The odourant profile of human milk has been proposed to be modulated by the composition of the maternal diet via the transference of specific food aromas to the milk, such that neonates are exposed to these aromas and are prepared for latter acceptance of specific diets. For that reason the aim of the present study was to investigate whether specific fish oil odour constituents translate into human milk. To achieve this goal, human sensory analyses and qualitative and quantitative instrumental determination of fish oil odourants were performed on the fish oil, as well as on human milk obtained from mothers after long-term fish oil supplementation in comparison to a control group. Sensory and analytical data showed that no statistically significant modification occurred from fish oil intervention. Copyright © 2011 Elsevier Ltd. All rights reserved.

  4. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.

    Science.gov (United States)

    Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing; Toldam-Andersen, Torben Bo

    2015-12-03

    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" and "elderflower" flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles.

  5. 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 (p<0.05) reduction in the content of several aldehydes, alcohols 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.

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

    Directory of Open Access Journals (Sweden)

    Marta Regina Verruma-Bernardi

    2003-04-01

    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

  7. 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.

  8. 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.

  9. Sensory profile of brazilian varietal white wines by quantitative descriptive analysis

    OpenAIRE

    BEHRENS, Jorge Herman; SILVA, Maria Aparecida Azevedo P. da

    2000-01-01

    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 discrimin...

  10. 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...

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

    Science.gov (United States)

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

    2013-10-01

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

  12. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    Science.gov (United States)

    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 t...

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

    DEFF Research Database (Denmark)

    Starr, Gerrard

    -Mass Spectrometry (GC-MS). Sensory studies were conducted of cooked grain, wheat porridge and bread using a generic version of Quantitative Descriptive Analysis (QDA). Multivariate methods: Partial Least Squares (PLS), Partial Least Squares-Discrimination Analysis (PLS-DA) and Principal Component Analysis (PCA...

  14. 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.

  15. Liver Panel

    Science.gov (United States)

    ... Links Patient Resources For Health Professionals Subscribe Search Liver Panel Send Us Your Feedback Choose Topic At ... Images View Sources Ask Us Also Known As Liver Profile Liver Function Tests LFTs Formal Name Hepatic ...

  16. Sensory, psychological, and metabolic dysfunction in HIV-associated peripheral neuropathy: A cross-sectional deep profiling study

    Science.gov (United States)

    Phillips, Tudor J.C.; Brown, Matthew; Ramirez, Juan D.; Perkins, James; Woldeamanuel, Yohannes W.; Williams, Amanda C. de C.; Orengo, Christine; Bennett, David L.H.; Bodi, Istvan; Cox, Sarah; Maier, Christoph; Krumova, Elena K.; Rice, Andrew S.C.

    2014-01-01

    HIV-associated sensory neuropathy (HIV-SN) is a frequent complication of HIV infection and a major source of morbidity. A cross-sectional deep profiling study examining HIV-SN was conducted in people living with HIV in a high resource setting using a battery of measures which included the following: parameters of pain and sensory symptoms (7 day pain diary, Neuropathic Pain Symptom Inventory [NPSI] and Brief Pain Inventory [BPI]), sensory innervation (structured neurological examination, quantitative sensory testing [QST] and intraepidermal nerve fibre density [IENFD]), psychological state (Pain Anxiety Symptoms Scale-20 [PASS-20], Depression Anxiety and Positive Outlook Scale [DAPOS], and Pain Catastrophizing Scale [PCS], insomnia (Insomnia Severity Index [ISI]), and quality of life (Short Form (36) Health Survey [SF-36]). The diagnostic utility of the Brief Peripheral Neuropathy Screen (BPNS), Utah Early Neuropathy Scale (UENS), and Toronto Clinical Scoring System (TCSS) were evaluated. Thirty-six healthy volunteers and 66 HIV infected participants were recruited. A novel triumvirate case definition for HIV-SN was used that required 2 out of 3 of the following: 2 or more abnormal QST findings, reduced IENFD, and signs of a peripheral neuropathy on a structured neurological examination. Of those with HIV, 42% fulfilled the case definition for HIV-SN (n = 28), of whom 75% (n = 21) reported pain. The most frequent QST abnormalities in HIV-SN were loss of function in mechanical and vibration detection. Structured clinical examination was superior to QST or IENFD in HIV-SN diagnosis. HIV-SN participants had higher plasma triglyceride, concentrations depression, anxiety and catastrophizing scores, and prevalence of insomnia than HIV participants without HIV-SN. PMID:24973717

  17. 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...... for odor and taste during the qualitative part. The descriptive words should fulfil these criteria: be relevant to the product, discriminate clearly between samples, be nonredundant and have cognitive clarity to the assessors. Criteria fulfilment was reached by evaluating samples spanning a representative...

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

    Science.gov (United States)

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

    2017-12-01

    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. This article is protected by copyright. All rights reserved. © 2017 Society for Applied Microbiology and John Wiley & Sons Ltd.

  19. 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.

  20. Mass Spectrometry Imaging and GC-MS Profiling of the Mammalian Peripheral Sensory-Motor Circuit

    Science.gov (United States)

    Rubakhin, Stanislav S.; Ulanov, Alexander; Sweedler, Jonathan V.

    2015-06-01

    Matrix-assisted laser desorption/ionization (MALDI) mass spectrometry imaging (MSI) has evolved to become an effective discovery tool in science and clinical diagnostics. Here, chemical imaging approaches are applied to well-defined regions of the mammalian peripheral sensory-motor system, including the dorsal root ganglia (DRG) and adjacent nerves. By combining several MSI approaches, analyte coverage is increased and 195 distinct molecular features are observed. Principal component analysis suggests three chemically different regions within the sensory-motor system, with the DRG and adjacent nerve regions being the most distinct. Investigation of these regions using gas chromatography-mass spectrometry corroborate these findings and reveal important metabolic markers related to the observed differences. The heterogeneity of the structurally, physiologically, and functionally connected regions demonstrates the intricate chemical and spatial regulation of their chemical composition.

  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

    The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter...... 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...... inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alcohol, phenethyl alcohol, benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory...

  2. Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma.

    Science.gov (United States)

    Baranauskiene, Renata; Venskutonis, Rimantas P; Demyttenaere, Jan C R

    2003-06-18

    The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles. Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip. Differences in the quantitative compositions of volatile compounds isolated by the different techniques were considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil, and extract; aroma profiles of the products were expressed graphically, and some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.

  3. 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

  4. 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.

  5. Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations.

    Science.gov (United States)

    Borgogno, Monica; Dinnella, Caterina; Iaconisi, Valeria; Fusi, Renzo; Scarpaleggia, Claudia; Schiavone, Achille; Monteleone, Erminio; Gasco, Laura; Parisi, Giuliana

    2017-08-01

    Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal (HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined. Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters. The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  6. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products.

    Science.gov (United States)

    Schouteten, Joachim J; De Steur, Hans; Sas, Benedikt; De Bourdeaudhuij, Ilse; Gellynck, Xavier

    2017-01-01

    Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  7. 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.

  8. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris

    Directory of Open Access Journals (Sweden)

    Shujuan Zhang

    2015-12-01

    Full Text Available 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” and “elderflower” flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles.

  9. Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area.

    Science.gov (United States)

    Gentile, C; Reig, C; Corona, O; Todaro, A; Mazzaglia, A; Perrone, A; Gianguzzi, G; Agusti, M; Farina, V

    2016-09-01

    In this paper the diversity of fruit quality within nine loquat cultivars, including five international affirmed cultivars (Algerie, Golden Nugget, Peluche, Bueno, El Buenet) and four local cultivars (Sanfilippara, Nespolone di Trabia, BRT20 and Claudia), were investigated in order to discriminate the variation in pomological characteristics, sensory profile, and antioxidant properties. Finally, to evaluate potential bioactivity, antiproliferative activity of hydrophilic extracts from loquat fruits was assessed, at dietary relevant concentrations, against three human epithelial cell lines. Even though the international cultivars confirmed an appropriate level of commercial qualities in association to high levels in antioxidant compounds, the local cultivars revealed the best performances in a wide range of chemical-physical and sensory characteristics. Concerning bioactivity, our results indicate that hydrophilic extracts from all tested cultivars showed concentration-dependent antiproliferative activity with a significant variability of effects between different cell lines and between different cultivars. HeLa cells, the most sensitive and hydrophilic extracts from Peluche, showed the highest inhibitory effect followed by Nespolone di Trabia and Claudia. The results of this trial provide useful information on the pomological traits and the not yet known specific nutritional and functional properties of loquat fruits. Our data, besides helping to promote specific local cultivars, could serve to establish a database that will permit to improve the utilization of specific genetic resources in breeding programs.

  10. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

    Science.gov (United States)

    Lorenzo, José M; Gómez, María; Purriños, Laura; Fonseca, Sonia

    2016-03-15

    The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus). The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches. According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture. © 2015 Society of Chemical Industry.

  11. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply.

    Science.gov (United States)

    Ares, Gastón; Alcaire, Florencia; Antúnez, Lucía; Vidal, Leticia; Giménez, Ana; Castura, John C

    2017-02-01

    Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are two multi-attribute methods for dynamic sensory characterization. Previous research has shown that both methodologies provide complementary information. However, it remains an open question which of the two approaches better explains consumers' hedonic perception of products. In this context, the aim of the present work was to compare TDS and TCATA in terms of their ability to identify the influence of the dynamic sensory profile of food products on consumer overall liking scores. Two consumer studies were conducted using two different product categories (French bread and vanilla milk desserts). In each study, a between-subjects design was used to obtain dynamic sensory profiles using TDS and TCATA. After the dynamic sensory characterization tasks consumers rated their liking using a 9-point hedonic scale. Across the two studies, both methodologies provided similar information on the main drivers of liking and disliking, particularly when samples showed clear differences in liking. However, in one of the studies attribute applicability from TCATA provided additional insights on the influence of the dynamics of the sensory characteristics of products on consumers' liking. Results of the present work stress the complementarity between TCATA and TDS and highlight the potentiality of TCATA to provide a more detailed description of the dynamics of sensory perception during consumption. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Status and trends : profile of structural panels in the United States and Canada

    Science.gov (United States)

    Henry Spelter; David McKeever; Matthew Alderman

    2006-01-01

    This paper provides an overview of the North American (United States and Canada) structural panel industry, which consists of softwood plywood and oriented strandboard (OSB). The paper describes the evolution of overall capacities, effective capacity utilization, and manufacturing costs. As part of that, it describes changes in industry operating parameters such as...

  13. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.

    Science.gov (United States)

    González-Centeno, María Reyes; Chira, Kleopatra; Teissedre, Pierre-Louis

    2017-04-26

    Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.

  14. 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.

  15. Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy.

    Science.gov (United States)

    Therkildsen, Margrethe; Stolzenbach, Sandra; Byrne, Derek V

    2011-01-01

    A compensatory finishing strategy was evaluated to improve the quality of meat from dairy cows. The experiment included ten pairs of Holstein Friesian dairy cows. Each pair was the progeny of the same sire, in the same parity, and approximately at the same number of days in lactation before entering the experiment. Within each pair, one cow was allocated to a compensatory finishing strategy, dried off for 4 days, and further restricted in energy intake for another 17 days followed by 6 weeks of ad libitum feeding. The strategy improved the sensory texture and flavour of both M. longissimus dorsi (LD) and M. semimembranosus (SM). This was supported by lower shear force in both muscles (PIMF plays a significant role, whereas in SM an increased protein turnover is suggested to be the dominating factor. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  16. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.

    Science.gov (United States)

    Ferrandini, E; Castillo, M; de Renobales, M; Virto, M D; Garrido, M D; Rovira, S; López, M B

    2012-06-01

    The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.

    Science.gov (United States)

    Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa

    2014-09-01

    Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked or active sources of myrosinase, such as mustard seed powder, can be added postcooking. In this study, samples of broccoli were prepared in 6 different ways; standard boiling, standard boiling followed by the addition of mustard seeds, sous vide cooking at low temperature (70 °C) and sous vide cooking at higher temperature (100 °C) and sous vide cooking at higher temperature followed by the addition of mustard seeds at 2 different concentrations. The majority of consumers disliked the mildly cooked broccoli samples (70 °C, 12 min, sous vide) which had a hard and stringy texture. The highest mean consumer liking was for standard boiled samples (100 °C, 7 min). Addition of 1% mustard seed powder developed sensory attributes, such as pungency, burning sensation, mustard odor, and flavor. One cluster of consumers (32%) found mustard seeds to be a good complement to cooked broccoli; however, the majority disliked the mustard-derived sensory attributes. Where the mustard seeds were partially processed, doubling the addition to 2% led to only the same level of mustard and pungent flavors as 1% unprocessed seeds, and mean consumer liking remained unaltered. This suggests that optimization of the addition level of partially processed mustard seeds may be a route to enhance bioactivity of cooked broccoli without compromising consumer acceptability. © 2014 Institute of Food Technologists®

  18. Designing a high-throughput somatic mutation profiling panel specifically for gynaecological cancers.

    Directory of Open Access Journals (Sweden)

    Vivian M Spaans

    Full Text Available Somatic mutations play a major role in tumour initiation and progression. The mutation status of a tumour may predict prognosis and guide targeted therapies. The majority of techniques to study oncogenic mutations require high quality and quantity DNA or are analytically challenging. Mass-spectrometry based mutation analysis however is a relatively simple and high-throughput method suitable for formalin-fixed, paraffin-embedded (FFPE tumour material. Targeted gene panels using this technique have been developed for several types of cancer. These current cancer hotspot panels are not focussed on the genes that are most relevant in gynaecological cancers. In this study, we report the design and validation of a novel, mass-spectrometry based panel specifically for gynaecological malignancies and present the frequencies of detected mutations. Using frequency data from the online Catalogue of Somatic Mutations in Cancer, we selected 171 somatic hotspot mutations in the 13 most important genes for gynaecological cancers, being BRAF, CDKN2A, CTNNB1, FBXW7, FGFR2, FGFR3, FOXL2, HRAS, KRAS, NRAS, PIK3CA, PPP2R1A and PTEN. A total of 546 tumours (205 cervical, 227 endometrial, 89 ovarian, and 25 vulvar carcinomas were used to test and validate our panel, and to study the prevalence and spectrum of somatic mutations in these types of cancer. The results were validated by testing duplicate samples and by allele-specific qPCR. The panel presented here using mass-spectrometry shows to be reproducible and high-throughput, and is usefull in FFPE material of low quality and quantity. It provides new possibilities for studying large numbers of gynaecological tumour samples in daily practice, and could be useful in guided therapy selection.

  19. Sensory analysis of lipstick.

    Science.gov (United States)

    Yap, K C S; Aminah, A

    2011-06-01

    Sensory analysis of lipstick product by trained panellists started with recruiting female panels who are lipstick users, in good health condition and willing to be a part of sensory members. This group of people was further scrutinized with duo-trio method using commercial lipstick samples that are commonly used among them. About 40% of the 15 panels recruited were unable to differentiate the lipstick samples they usually use better than chance. The balance of nine panels that were corrected at least with 65% across all trials in panels screening process was formed a working group to develop sensory languages as a means of describing product similarities and differences and a scoring system. Five sessions with each session took about 90 min were carried out using 10 types of lipsticks with different waxes mixture ratio in the formulation together with six commercial lipsticks that are the most common to the panels. First session was focus on listing out the panels' perception towards the characteristic of the lipstick samples after normal application on their lips. Second session was focus on the refining and categorizing the responses gathered from the first session and translated into sensory attributes with its definition. Third session was focus on the scoring system. Fourth and fifth sessions were repetition of the third session to ensure consistency. In a collective effort of the panels, sensory attributes developed for lipstick were Spreadability, Off flavour, Hardness, Smoothness, Moist, Not messy, Glossy and Greasy. Analysis of variance was able to provide ample evidence on gauging the panel performance. A proper panels selecting and training was able to produce a reliable and sensitive trained panel for evaluating the product based on the procedures being trained. © 2011 The Authors. ICS © 2011 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  20. Materials Property Profiles for Actively Cooled Panels: An Illustration for Scramjet Applications

    Science.gov (United States)

    Vermaak, N.; Valdevit, L.; Evans, A. G.

    2009-04-01

    A scheme for identifying and visualizing the material properties that limit the performance of candidate materials for actively cooled aerospace propulsion components is presented and illustrated for combustor panels for Mach 7 hypersonic vehicles. The method provides a framework for exploring the nonlinear interactions between design and materials optimization. By probing the active constraints along the border of feasible design space, the limiting properties have been elucidated for a representative group of candidate materials. Property vectors that enhance design options have also been determined. For one of the promising candidate alloys (the Ni-based superalloy, INCONEL X-750), the possibilities of reclaiming design space and lowering optimal combustor panel weight by tailoring its strength properties are assessed.

  1. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Science.gov (United States)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  2. 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...

  3. Adaptation as a sensorial profile in trait anxiety: a study with virtual reality.

    Science.gov (United States)

    Viaud-Delmon, I; Ivanenko, Y P; Berthoz, A; Jouvent, R

    2000-01-01

    Twenty-four volunteers were recruited on the basis of their trait anxiety scores (low trait anxiety [LTA] and high trait anxiety [HTA]) as assessed by the State-Trait Anxiety Inventory. Adaptation to conflicting visual-vestibular stimulation (VVS) was used to study integration of space-related multi-sensory information in trait anxiety. First, vestibular perception was assessed by rotating the blindfolded subjects about the vertical axis (horizontal plane rotations) on a remote-controlled mobile robot. The subjects were asked to indicate the perceived rotation by use of an angular pointer. Subjects were then immersed into the center of a visual virtual square room by means of a head-mounted display. They were asked to control the robot with a joystick in order to perform 90 degrees rotations in the virtual room. However, a gain of 0.5 was introduced between visual scene and robot rotation so that the subjects were submitted to a conflict situation in which the 90 degrees rotational visual input was concurrent with a 180 degrees vestibular input. After 45 min of training with the virtual reality display, subjects were tested again in total darkness in order to determine whether their vestibular system had been reset by the conflicting visual signals. We found significant differences in adaptation to VVS between HTA and LTA groups as well as between males and females. Subjects of the HTA group demonstrated larger adaptation than that of the LTA group. Males also showed a greater level of adaptation compared to females. Our results suggest greater visual dependence in HTA subjects. This might be important for understanding the mechanisms underlying pathological anxiety and particularly agoraphobia.

  4. 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.

  5. Effect of rice bran oil spread on the physical, sensory and fatty acid profile of cake.

    Science.gov (United States)

    Shaik, Rizwana; Kuna, Aparna; Azam, Mohibbe; Tilathoo, Ram; Kanuri, Manorama; Samala, Geetha

    2017-06-01

    Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico-chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and experimental samples were studied. The best acceptable cake among the four i.e., RBOS2 cake was selected for consumer evaluation along with control (HF) cake. Results revealed that there was no significant difference in overall acceptability of cake made with HF and RBOS2. The internal structure and pore structure of RBOS2 cake was finer and smoother than the control cake as per SEM imaging. The pores within the core varied in diameter between 13.9 and 29.6 µm in control cake and between 16.9 and 58.6 µm in RBOS2 cake at 500 × magnification indicating good textural properties compared to HF cake. The fatty acids analysis results showed that the amount of total trans fatty acids (TFA) was 15.46% in HF cake, 3.56% in RBO cake, 4.54% in RBOS1 cake, and 3.78% in RBOS2 cake. The major trans fatty acids observed in all samples were elaidic acid (C18:1 trans-9) and Linolelidic acid (C18:2, trans-6). Elaidic acid was the highest in HF cake (6.64%) and the least in RBO cake (2.62%). Linolelidic acid was the highest in HF cake (8.48%) and the least in RBOS2 cake (0.91%). Trans Vaccenic acid was detected only in HF cake (0.34%). TFA content assumes significance in terms of its ill effects on the health of consumers, only if fat content is also high. Hence, consumption of the HF products might prove to be harmful, if consumed in large amounts and at higher frequencies. Therefore RBOS can be promoted as healthy fat for production of baked products.

  6. Conformación de un panel de jueces en entrenamiento para el análisis sensorial de licores de cacao obtenidos de diferentes modelos de siembra

    OpenAIRE

    Lucas Fernando Quintana-Fuentes; Salomón Gómez-Castelblanco; Alberto García-Jerez; Nubia Consuelo Martínez-Guerrero

    2016-01-01

    La evaluación sensorial es una disciplina de la ciencia de los alimentos que permite establecer el grado de aceptación o rechazo de un alimento por parte de los consumidores, soportado en la conformación y entrenamiento de grupos de jueces para el análisis sensorial. El objetivo principal es entrenar jueces en la evaluación sensorial de licores de cacao, contando con personal técnico de la Federación Nacio - nal de Cacaoteros, productores y pequeños empresarios del municipio de San Vicente ...

  7. The Bending Behaviour of a ‘Reversed’ Profiled Steel Sheet Dry Board (PSSDB Panel for Application in a Roofing System

    Directory of Open Access Journals (Sweden)

    Hanizam Awang

    2009-11-01

    Full Text Available Finite element modelling and experimental study of the structural behaviour involving the stiffness and strength of an innovative composite panel system known as the Profiled Steel Sheet Dry Board (PSSDB system, to be applied as roofing units in buildings, is investigated in this paper. The system consists of profiled steel sheeting connected to dry board by self-drilling and self-tapping screws. This study considered the behaviour of the PSSDB panel under an out-of plane uniform load to understand the behaviour of the PSSDB panel when it is positioned in a ‘reversed’ position in order to make it more practical and applicable. In addition, the effect of introducing side timber strips along the edge side of the panel system is also studied. It is found that the timber strips increased the stiffness value from 57.6 kNm2 m–1 to 78.2 kNm2 m–1, i.e., an increase of 35.8% compared to panels without timber jointing strips. In fact, the maximum load that can be sustained by the connected panels was increased from 3.47 kN m–1 to 6 kN m–1. The finite element model developed has shown accuracy within 5% to 11% compared to experimental results in predicting the deflection of the PSSDB panel.

  8. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.

    Science.gov (United States)

    Zhuang, H; Savage, E M; Smith, D P; Berrang, M E

    2009-06-01

    The objective of this study was to evaluate the effect of a dry air-chilling (AC) method on sensory texture and flavor descriptive profiles of broiler pectoralis major (fillet) and pectoralis minor (tender). The profiles of the muscles immersion-chilled and deboned at the same postmortem time and the profiles of the muscles hot-boned (or no chill) were used for the comparison. A total of 108 eviscerated carcasses (6-wk-old broilers) were obtained from a commercial processing line before the chillers. Carcasses were transported to a laboratory facility where they were either i) chilled by a dry AC method (0.7 degrees C, 150 min in a cold room), ii) chilled by immersion chilling (IC; 0.3 degrees C, 50 min in a chiller), or iii) not chilled (9 birds per treatment per replication). Both IC and AC fillets and tenders were removed from the bone at 4 h after the initiation of chilling (approximately 4.75 h postmortem) in a processing area (18 degrees C). The no-chill muscles were removed immediately upon arrival. The sensory properties (21 attributes) of cooked broiler breast meat were evaluated by trained panelists using 0- to 15-point universal intensity scales. The average intensity scores of the 9 flavor attributes analyzed ranged from 0.9 to 4.0. Regardless of breast muscle type, there were no significant differences in sensory flavor descriptive profiles between the 3 treatments. The average intensity scores of the 12 texture attributes ranged from 1.5 to 7.5 and there were no significant differences between the AC and IC samples. The average intensity scores of the texture attributes, cohesiveness, hardness, cohesiveness of mass, rate of breakdown, and chewiness of the no chill fillets and tenders were significantly higher than those of either of the chilled samples. These results demonstrate that chicken breast meat from AC retains sensory flavor profile characteristics but AC results in sensory texture profile differences when compared with no-chill meat. Sensory

  9. Disentangling preference ratings of concert hall acoustics using subjective sensory profiles.

    Science.gov (United States)

    Lokki, Tapio; Pätynen, Jukka; Kuusinen, Antti; Tervo, Sakari

    2012-11-01

    Subjective evaluation of acoustics was studied by recording nine concert halls with a simulated symphony orchestra on a seat 12 m from the orchestra. The recorded music was spatially reproduced for subjective listening tests and individual vocabulary profiling. In addition, the preferences of the assessors and objective parameters were gathered. The results show that concert halls were discriminated using perceptual characteristics, such as Envelopment/Loudness, Reverberance, Bassiness, Proximity, Definition, and Clarity. With these perceptual dimensions the preference ratings can be explained. Seventeen assessors were divided into two groups based on their preferences. The first group preferred concert halls with relatively intimate sound, in which it is quite easy to hear individual instruments and melody lines. In contrast, the second group preferred a louder and more reverberant sound with good envelopment and strong bass. Even though all halls were recorded exactly at the same distance, the preference is best explained with subjective Proximity and with Bassiness, Envelopment, and Loudness to some extent. Neither the preferences nor the subjective ratings could be fully explained by objective parameters (ISO3382-1:2009), although some correlations were found.

  10. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

    Science.gov (United States)

    Andrés, Víctor; Tenorio, M Dolores; Villanueva, M José

    2015-04-15

    The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941 mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278 mg/L) and phosphate (51-428 mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Avaliação sensorial de pudins de chocolate com açúcar e dietéticos por perfil livre Sensory evaluation of sweetened and dietetic chocolate puddings by free-choice profile

    Directory of Open Access Journals (Sweden)

    Ana Paula Vital de Oliveira

    2010-02-01

    Full Text Available Perfil Livre, uma técnica sensorial descritiva, foi utilizada na caracterização de três amostras de pudins com açúcar e cinco de pudins dietéticos comerciais. Quatorze provadores realizaram o levantamento de atributos pelo método Rede. Foram elaborados para cada provador, as listas de definições de atributos e as fichas de avaliação, empregando escala não estruturada. Utilizou-se a Análise Procrustes Generalizada para tratamento dos dados. Foram ainda determinados o perfil de textura instrumental e a cor. Foi obtida boa discriminação e os pudins foram caracterizados com base, principalmente, nos atributos cor marrom, sinérese, aroma e sabor de chocolate, sabor residual, firmeza e cremosidade. A técnica de Perfil livre mostrou-se eficiente para discriminação sensorial das amostras estudadas considerando-se atributos de aparência, sabor, odor e textura.Free-choice profile, a descriptive sensory technique, was applied to develop the profile for three regular and five dietetic commercial chocolate puddings. Fourteen panelists were selected using triangular tests, and the Grid method was used to obtain the descriptors. Besides, individual lists, definitions of the attributes, and score sheets, where each attribute was scored on an unstructured scale, were made for the assessors. The Generalized Procrustes Analysis was applied to data. Instrumental texture profile and color were also determined. Good discrimination was observed between the samples. Puddings were mainly characterized by brown color, sineresis, chocolate aroma and flavor, aftertaste, firmness and creaminess. Free-choice profiling was efficient to discriminate studied samples considering appearance, aroma, flavor and texture attributes.

  12. 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 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

  13. 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.

  14. 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......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...... a coordinate system, whereas attributes were entered separately and treated as frequency table crossing products and attributes. The position data were analyzed by Hierarchical Multiple Factor Analysis (HMFA). Partial Least Squares-Discriminant Analysis (PLS-DA) was used to test differences between the three...

  15. On the consistency of personality types across adulthood: latent profile analyses in two large-scale panel studies.

    Science.gov (United States)

    Specht, Jule; Luhmann, Maike; Geiser, Christian

    2014-09-01

    Consistency and change in personality were analyzed by examining personality types across adulthood and old age using data from 2 nationally representative panel studies from Germany (N = 14,718; 16-82 years) and Australia (N = 8,315; 15-79 years). In both samples, the Big Five personality traits were measured twice across a period of 4 years. Latent profile analyses and latent profile transition analyses revealed 4 main findings: First, solutions with 3 (in the German sample) or 4 (in the Australian sample) personality types were found to be most interpretable. Second, measurement invariance tests revealed that these personality types were consistent across all age groups but differed slightly between men and women. Third, age was related to the number of individuals classified within each personality type. Namely, there were more resilients and fewer undercontrollers in older compared with younger age groups. Fourth, there was strong consistency of personality type membership across a period of 4 years in both genders and most age cohorts. Comparatively less consistency across time was found for undercontrollers and individuals in old age. Taken together, these findings show that in the 2 nations studied here, personality types were highly consistent across gender, age, and time. 2014 APA, all rights reserved

  16. Effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of Rainbow trout (Oncorhynchus mykiss during storage at -18 º C

    Directory of Open Access Journals (Sweden)

    F Shokri

    2015-05-01

    Full Text Available The aim of this study was to assess the effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of rainbow trout (Oncorhynchus mykiss during storage at -18 º C. To this end, 42 rainbow trout were prepared and divided into two groups. First group selected as whole fish and the other group were gutted, washed and were placed in selofan-pack and then were frozen at -18 °C. Afterwards, the quality characteristics (TVB-N, TBA, and PV, nutrient compounds (protein, fat, moisture and ash, fatty acid profiles, microbial community (total count and psychrophilic bacteria and sensory indices were evaluated during 3 months of frozen storage. The results showed a different between two groups in moisture contents, PV, TBA and TVB-N parameters during storage (P< 0.05. Evaluation of fatty acid profile revealed 15 fatty acids. In both groups, the MUFA, SFA and PUFA were the most abundant fatty acids, respectively. During the storage period, the composition of fatty acids was found to be different between the two groups. Although microbial examinations showed no significant difference in the population of psychrophilic bacteria among the two groups, the load of total bacteria was found significantly (P< 0.05 different. Sensory evaluations revealed significant (P< 0.05 difference among all indices between the gutted and whole fishes. In addition, the texture and appearance changes were remarkable in gutted fish, meanwhile the odor and branch appearance were adequately preserved.

  17. Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.).

    Science.gov (United States)

    Ma, Xueying; Laaksonen, Oskar; Heinonen, Jari; Sainio, Tuomo; Kallio, Heikki; Yang, Baoru

    2017-10-15

    The contribution of ethyl β-d-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1±1.3g/L, and the suprathreshold aqueous EG solution (5.0g/L) was perceived mainly as bitter. In aqueous sugar-acid mixtures, acids were the major contributors to sourness and astringency, whereas the added EG or sugars showed little impact on the overall sensory profile. EG addition increased the bitterness of sea buckthorn juice. The sensory profiles of the juices were dominated by intense sourness correlating with the malic acid content. The bitterness of the juices correlated with the EG content as well as the ratios EG/acids and EG/sugars. EG content shall be considered when selecting raw materials for industrial processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process.

    Science.gov (United States)

    Carvalho, Carlos A L; Sodré, Geni S; Fonseca, Antonio A O; Alves, Rogério M O; Souza, Bruno A; Clarton, Lana

    2009-03-01

    This study was conducted to evaluate the effect of a dehumidification process on the physicochemical and sensory characteristics of stingless-bee honey. Melipona scutellaris and M. quadrifasciata honey samples were submitted to a dehumidification process and to physicochemical (reducing sugars, apparent sucrose, moisture, diastatic activity, hydroxymethylfurfural, ash, pH, acidity, and electric conductivity) and sensory evaluations (fluidity, color, aroma, crystallization,flavor,and acceptability). The results indicated that the dehumidification process does not interfere with honey quality and acceptability.

  19. 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.

  20. 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.

  1. Conformación de un panel de jueces en entrenamiento para el análisis sensorial de licores de cacao obtenidos de diferentes modelos de siembra

    Directory of Open Access Journals (Sweden)

    Lucas Fernando Quintana-Fuentes

    2016-01-01

    Full Text Available La evaluación sensorial es una disciplina de la ciencia de los alimentos que permite establecer el grado de aceptación o rechazo de un alimento por parte de los consumidores, soportado en la conformación y entrenamiento de grupos de jueces para el análisis sensorial. El objetivo principal es entrenar jueces en la evaluación sensorial de licores de cacao, contando con personal técnico de la Federación Nacio - nal de Cacaoteros, productores y pequeños empresarios del municipio de San Vicente de Chucurí (Santander. Se realizó la selección de 18 candidatos, mediante una encuesta que permite conocer aspectos generales de salud, disponibilidad, interés, motivación y gusto por el producto. El entrenamiento se llevó a cabo en sesiones presenciales, inicialmente hubo pruebas de identificación de sabores básicos, olores y colores. Se evaluó la capacidad de los candidatos con la aplicación de pruebas de pares, dúo-trío y triangular con muestras problema. Una vez seleccionados se procedió al entrenamiento específico en aromas y sabores que se presentán en el cacao, en lo que respecta a su intensidad, calidad y calificación global, y del mismo modo, las posibles intensidades de defectos presentes, Finalmente, se comprobó el entrenamiento con la aplicación del análisis de varianza y diferencias mínimas significativas con un nivel de confianza del 0,05% para tener un grupo de jueces en entrenamiento con habilidades y competencias en el análisis de licores de cacao.

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

    DEFF Research Database (Denmark)

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

    2014-01-01

    and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were...... the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.......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...

  3. 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.

  4. 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.

  5. Black soldier fly as dietary protein source for broiler quails: meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits.

    Science.gov (United States)

    Cullere, M; Tasoniero, G; Giaccone, V; Acuti, G; Marangon, A; Dalle Zotte, A

    2017-07-24

    In the perspective of improving the sustainability of meat production, insects have been rapidly emerging as innovative feed ingredient for some livestock species, including poultry. However, at present, there is still limited knowledge regarding the quality and sensory traits of the derived meat. Therefore, the present study tested the effect of a partial substitution of soya bean meal and oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on meat proximate composition, cholesterol, amino acid and mineral contents, fatty acid profile, oxidative status and sensory characteristics. To this purpose, three dietary treatments were designed: a control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively, were fed to growing quails from 10 to 28 days of age. At 28 days of age, quails were slaughtered and breast meat was used for meat quality evaluations. Meat proximate composition, cholesterol content and oxidative status remained unaffected by H supplementation as well as its sensory characteristics and off-flavours perception. Differently, with increasing the dietary H inclusion, the total saturated fatty acid and total monounsaturated fatty acid proportions raised to the detriment of the polyunsaturated fatty acid fraction thus lowering the healthiness of the breast meat. The H2 diet increased the contents of aspartic acid, glutamic acid, alanine, serine, tyrosine and threonine thus further enhancing the biological value of the meat protein. As a direct result of the dietary content of Ca and P, the meat of quails fed with the highest H level, displayed the highest Ca and the lowest P values. Therefore, meat quality evaluations confirmed H to be a promising insect protein source for quails. The only potential drawback from feeding H to broiler quails regarded the fatty acid profile of the meat, therefore requiring further research

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

    Science.gov (United States)

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

    2011-08-10

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

  7. Influence of four single fresh forages on volatile organic compound (VOC content and profile and sensory properties of goat Caciotta cheese

    Directory of Open Access Journals (Sweden)

    Vincenzo Fedele

    2010-01-01

    Full Text Available Aim of the trial was to evaluate the effect of fresh single-species herbage on the VOC and sensory properties of cheese, in order to individuate specific descriptors linked to the use of fresh herbage in pureness. Two groups of Siriana housed goats were fed alternately with 2 grasses: Avena sativa (AS and Lolium perenne (LP and 2 legumes: Medicago sativa (MS and Trifolium incarnatum (TI in pureness. The milk was processed as Caciotta cheese and ripened for 20 days. The VOC analyses (by GC-MS showed the highest VOC total content in AS cheeses (226.55a.u., where alcohols was the dominant class; the lowest value (79.96a.u. was found in TI cheeses, and the dominant class was hydrocarbons. The panel test (for colour, odour, taste and final acceptability showed that cheeses from grasses’ groups were described with astringent and blue taste, those from legumes with acidic, bitter and light goaty taste. All cheeses showed goaty taste, except LP cheeses. Grasses’ cheeses showed higher final acceptability than those from legumes. The results showed that each meadow’s species, with its specific content of secondary metabolites, at specific phenological stage, was able to characterise the derived cheese products at sensorial level.

  8. Discovery, screening and evaluation of a plasma biomarker panel for subjects with psychological suboptimal health state using 1H-NMR-based metabolomics profiles

    OpenAIRE

    Jun-sheng Tian; Xiao-tao Xia; Yan-fei Wu; Lei Zhao; Huan Xiang; Guan-hua Du; Xiang Zhang; Xue-mei Qin

    2016-01-01

    Individuals in the state of psychological suboptimal health keep increasing, only scales and questionnaires were used to diagnose in clinic under current conditions, and symptoms of high reliability and accuracy are destitute. Therefore, the noninvasive and precise laboratory diagnostic methods are needed. This study aimed to develop an objective method through screen potential biomarkers or a biomarker panel to facilitate the diagnosis in clinic using plasma metabolomics. Profiles were based...

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

    Science.gov (United States)

    Ouyang, Qin; Zhao, Jiewen; Chen, Quansheng

    2014-09-02

    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. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Cell Panel Profiling Reveals Conserved Therapeutic Clusters and Differentiates the Mechanism of Action of Different PI3K/mTOR, Aurora Kinase and EZH2 Inhibitors.

    Science.gov (United States)

    Uitdehaag, Joost C M; de Roos, Jeroen A D M; Prinsen, Martine B W; Willemsen-Seegers, Nicole; de Vetter, Judith R F; Dylus, Jelle; van Doornmalen, Antoon M; Kooijman, Jeffrey; Sawa, Masaaki; van Gerwen, Suzanne J C; de Man, Jos; Buijsman, Rogier C; Zaman, Guido J R

    2016-12-01

    Cancer cell line panels are important tools to characterize the in vitro activity of new investigational drugs. Here, we present the inhibition profiles of 122 anticancer agents in proliferation assays with 44 or 66 genetically characterized cancer cell lines from diverse tumor tissues (Oncolines). The library includes 29 cytotoxics, 68 kinase inhibitors, and 11 epigenetic modulators. For 38 compounds this is the first comparative profiling in a cell line panel. By strictly maintaining optimized assay protocols, biological variation was kept to a minimum. Replicate profiles of 16 agents over three years show a high average Pearson correlation of 0.8 using IC50 values and 0.9 using GI50 values. Good correlations were observed with other panels. Curve fitting appears a large source of variation. Hierarchical clustering revealed 44 basic clusters, of which 26 contain compounds with common mechanisms of action, of which 9 were not reported before, including TTK, BET and two clusters of EZH2 inhibitors. To investigate unexpected clusterings, sets of BTK, Aurora and PI3K inhibitors were profiled in biochemical enzyme activity assays and surface plasmon resonance binding assays. The BTK inhibitor ibrutinib clusters with EGFR inhibitors, because it cross-reacts with EGFR. Aurora kinase inhibitors separate into two clusters, related to Aurora A or pan-Aurora selectivity. Similarly, 12 inhibitors in the PI3K/AKT/mTOR pathway separated into different clusters, reflecting biochemical selectivity (pan-PI3K, PI3Kβγδ-isoform selective or mTOR-selective). Of these, only allosteric mTOR inhibitors preferentially targeted PTEN-mutated cell lines. This shows that cell line profiling is an excellent tool for the unbiased classification of antiproliferative compounds. Mol Cancer Ther; 15(12); 3097-109. ©2016 AACR. ©2016 American Association for Cancer Research.

  11. Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese.

    Science.gov (United States)

    Bonanno, A; Tornambè, G; Bellina, V; De Pasquale, C; Mazza, F; Maniaci, G; Di Grigoli, A

    2013-01-01

    Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditional wooden tools and endemic lactic bacteria, or advanced, using modern steel equipment and selected lactic bacteria. Twelve Caciocavallo Palermitano cheeses, 3 from each of the 4 experimental theses (2 farming systems × 2 cheesemaking technologies), were obtained and aged for 1, 30, 60, and 120 d. Milk of origin and cheeses were analyzed for the main chemical and rheological parameters. Fatty acids were methylated in lyophilized cheese and analyzed by gas chromatography. Sensory analysis was carried out by trained panelists. The PROC GLM of SAS 9.1.2 (SAS Institute Inc., Cary, NY) was used for the statistical analysis. The physical, chemical, and sensory characteristics of Caciocavallo Palermitano cheese were influenced more by the farming system than by the cheesemaking technology. Compared with cheese produced through intensive farming, cheese from extensive farming was richer in polyunsaturated, n-3, and odd- and branched-chain fatty acids, as well as in conjugated linoleic acid (cis-9,trans-11 C18:2), with accompanying improved human health benefits. The cheesemaking technology produced variation in the evolution of proteolysis during aging, due presumably to the different active microflora, which influenced the sensory profile of the resulting cheese. Indeed, cheese produced by

  12. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

    NARCIS (Netherlands)

    Teo, Pey Sze; Langeveld, van Astrid W.B.; Pol, Korrie; Siebelink, Els; Graaf, de Cees; Martin, Christophe; Issanchou, Sylvie; Yan, See Wan; Mars, Monica

    2018-01-01

    Taste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns - within and across cultures - is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on

  13. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

    NARCIS (Netherlands)

    Teo, Pey Sze; Langeveld, van Astrid W.B.; Pol, Korrie; Siebelink, Els; Graaf, de Cees; Martin, Christophe; Issanchou, Sylvie; Yan, See Wan; Mars, Monica

    2017-01-01

    Taste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns - within and across cultures - is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on

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

    Science.gov (United States)

    Pensé-Lhéritier, A-M

    2015-10-01

    Cosmetic development is not exclusively guided by notions of rational effectiveness but also by notions of sensoriality. Thus, the sensorial properties of a cosmetic product are studied using internationally recognized discriminating or descriptive methods. Descriptive sensory profiling is an essential tool in this process as it allows an experienced panel to assess the qualitative and quantitative characteristics of a product. The results obtained with this method enable to get a more accurate image of the product. However, given the new demands of the industrial world and the new innovation paths (shorter development times, complex products or willingness to include the consumers in the process) a need to access new methods has arisen. These 'alternative' methods that offer product positioning, ratings and attribute citation frequency, can be implemented with either a panel of experts or with consumers. The flash profile, the pivot® profile or the check all that apply (CATA) are just a few of the methods that the cosmetic professionals have started to test. This article reviews the methods used in the sensory assessment of cosmetic products. The analysis carried out shows that the complementarity application of sensory assessment is essential in the upstream innovation phase of a product. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

  15. Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers.

    Science.gov (United States)

    Verplanken, Kaat; Wauters, Jella; Vercruysse, Vicky; Aluwé, Marijke; Vanhaecke, Lynn

    2017-10-15

    One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65µgkg(-1), skatole: 44-89µgkg(-1), androstenone: 121-342µgkg(-1)) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Discovery, screening and evaluation of a plasma biomarker panel for subjects with psychological suboptimal health state using (1)H-NMR-based metabolomics profiles.

    Science.gov (United States)

    Tian, Jun-Sheng; Xia, Xiao-Tao; Wu, Yan-Fei; Zhao, Lei; Xiang, Huan; Du, Guan-Hua; Zhang, Xiang; Qin, Xue-Mei

    2016-09-21

    Individuals in the state of psychological suboptimal health keep increasing, only scales and questionnaires were used to diagnose in clinic under current conditions, and symptoms of high reliability and accuracy are destitute. Therefore, the noninvasive and precise laboratory diagnostic methods are needed. This study aimed to develop an objective method through screen potential biomarkers or a biomarker panel to facilitate the diagnosis in clinic using plasma metabolomics. Profiles were based on H-nuclear magnetic resonance ((1)H-NMR) metabolomics techniques combing with multivariate statistical analysis. Furthermore, methods of correlation analysis with Metaboanalyst 3.0 for selecting a biomarker panel, traditional Chinese medicine (TCM) drug intervention for validating the close relations between the biomarker panel and the state and the receiver operating characteristic curves (ROC curves) analysis for evaluation of clinical diagnosis ability were carried out. 9 endogenous metabolites containing trimethylamine oxide (TMAO), glutamine, N-acetyl-glycoproteins, citrate, tyrosine, phenylalanine, isoleucine, valine and glucose were identified and considered as potential biomarkers. Then a biomarker panel consisting of phenylalanine, glutamine, tyrosine, citrate, N-acetyl-glycoproteins and TMAO was selected, which exhibited the highest area under the curve (AUC = 0.971). This study provided critical insight into the pathological mechanism of psychological suboptimal health and would supply a novel and valuable diagnostic method.

  17. Sensory correlations in autism.

    Science.gov (United States)

    Kern, Janet K; Trivedi, Madhukar H; Grannemann, Bruce D; Garver, Carolyn R; Johnson, Danny G; Andrews, Alonzo A; Savla, Jayshree S; Mehta, Jyutika A; Schroeder, Jennifer L

    2007-03-01

    This study examined the relationship between auditory, visual, touch, and oral sensory dysfunction in autism and their relationship to multisensory dysfunction and severity of autism. The Sensory Profile was completed on 104 persons with a diagnosis of autism, 3 to 56 years of age. Analysis showed a significant correlation between the different processing modalities using total scores. Analysis also showed a significant correlation between processing modalities for both high and low thresholds, with the exception that auditory high threshold processing did not correlate with oral low threshold or touch low threshold processing. Examination of the different age groups suggests that sensory disturbance correlates with severity of autism in children, but not in adolescents and adults. Evidence from this study suggests that: all the main modalities and multisensory processing appear to be affected; sensory processing dysfunction in autism is global in nature; and sensory processing problems need to be considered part of the disorder.

  18. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.

    Science.gov (United States)

    Kiefl, Johannes; Schieberle, Peter

    2013-06-05

    The majority of the world hazelnut crop is roasted, thus developing a unique aroma that depends on the cultivar used and on the roasting conditions applied. Although several studies have investigated the volatile fraction of different cultivars and have correlated the data with overall sensory profiles, studies establishing a correlation between key odorants among the bulk of odorless volatiles and the respective aroma profiles are not yet available. On the basis of recently published stable isotope dilution assays (SIDAs) using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF-MS), differences in concentrations of key odorants in different hazelnut cultivars roasted under defined conditions were monitored and compared with sensory data obtained by projective mapping, aroma profile analysis, and triangle tests. The results showed that the aroma-active compounds 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, 5-methyl-(E)-2-hepten-4-one, 2,3-diethyl-5-methylpyrazine, 3,5-dimethyl-2-ethylpyrazine, and 2-furfurylthiol are appropriate marker odorants to differentiate the various nut aromas. In particular, the appreciated roasty, nutty aroma of optimally roasted hazelnuts was developed if both 5-methyl-(E)-2-hepten-4-one and 3-methyl-4-heptanone were >450 μg/kg, whereas the sum of the two 2-acyl-1-pyrrolines and two pyrazines should not exceed 400 μg/kg to avoid an over-roasted smell. Such a desired aroma can be obtained for each cultivar, but obviously specific roasting times, temperatures, and roasting techniques had to be applied.

  19. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

    Science.gov (United States)

    Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

    2014-11-01

    This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  20. Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae submitted to a dehumidification process

    Directory of Open Access Journals (Sweden)

    Carlos A.L. Carvalho

    2009-03-01

    Full Text Available This study was conducted to evaluate the effect of a dehumidification process on the physicochemical and sensory characteristics of stingless-bee honey. Melipona scutellaris and M. quadrifasciata honey samples were submitted to a dehumidification process and to physicochemical (reducing sugars, apparent sucrose, moisture, diastatic activity, hydroxymethylfurfural, ash, pH, acidity, and electric conductivity and sensory evaluations (fluidity, color, aroma, crystallization,flavor,and acceptability. The results indicated that the dehumidification process does not interfere with honey quality and acceptability.Este estudo foi conduzido com o objetivo de avaliar o efeito do processo de desumidificação sobre as características físico-químicas e sensoriais do mel das abelhas sem ferrão. Amostras de méis de Melipona scutellaris e M. quadrifasciata foram submetidas ao processo de desumidificação, passando em seguida por avaliações físico-químicas (açúcares redutores, sacarose aparente, umidade, atividade diastásica, hidroximetilfurfural, cinzas, pH, acidez e condutividade elétrica e sensoriais (fluidez, cor, aroma, cristalização, sabor e aceitabilidade. Os resultados indicaram que o processo de desumidificação não interfere na qualidade e aceitabilidade do mel.

  1. CF Mutation Panel

    Science.gov (United States)

    ... Testing Leptin Levetiracetam Lipase Lipid Profile Lipoprotein (a) Lithium Liver Panel Lp-PLA2 Lupus Anticoagulant Testing Luteinizing ... L. et. al. (2011 September 29). Kids in America Newborn Screening for Cystic Fibrosis. Medscape Today News ...

  2. 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.

  3. 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

  4. Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat.

    Directory of Open Access Journals (Sweden)

    Anny Graycy Vasconcelos de Oliveira Lima

    Full Text Available The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 ± 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis. The inclusion of sunflower cake in the diet did not affect (P > 0.05 the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05 with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ-9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05 with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05 in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn-6, Σn-3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9% was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers.

  5. 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

  6. Comparison of the volatile profile and sensory analysis of 'Golden Reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage.

    Science.gov (United States)

    Altisent, Rosa; Graell, Jordi; Lara, Isabel; López, Luisa; Echeverría, Gemma

    2011-06-08

    All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results in a loss of flavor. The aim of this work, which was based on two seasons, was to evaluate the influence of a period of short-term air storage (periods of 2 and 4 weeks) after removal from ultralow oxygen (ULO) storage (1 kPa of O(2)/1 kPa of CO(2)) with respect to increases in volatile compound emissions and the effect on standard and sensory quality in 'Golden Reinders' apples. The results showed that emissions of 26 volatile compounds increased as a result of ULO + 2 weeks or ULO + 4 weeks of storage. However, the results of tastings involving a panel of consumers and trained experts revealed that this increase was not matched by corresponding increases in either the degree of consumer preference or flavor attributes.

  7. 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

    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...

  8. 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.

  9. A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy

    OpenAIRE

    Sousa, Raul Bruno de; Caldeira, Ilda; Belchior, A.P.; Clímaco, M. Cristina

    2008-01-01

    The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic beverages. This work studies the odorants in different aged brandies from Lourinhã. These brandies were analyzed by gas chromatography coupled to olfactometry (CG-O). A panel taster profiled these brandies and the identified odorants were also quantified by gas chromatography coupled to a flame ionization detector (CG-FID). The CG-O results showed 29 identified odorants (alco...

  10. Metabolic Panel

    Science.gov (United States)

    A metabolic panel is a group of tests that measures different chemicals in the blood. These tests are usually ... kidneys and liver. There are two types: basic metabolic panel (BMP) and comprehensive metabolic panel (CMP). The ...

  11. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.

    Science.gov (United States)

    Cadot, Yves; Caillé, Soline; Samson, Alain; Barbeau, Gérard; Cheynier, Véronique

    2012-06-30

    Phenolics are responsible for important sensory properties of red wines, including colour, astringency, and possibly bitterness. From a technical viewpoint, the harvest date and the maceration duration are critical decisions for producing red wine with a distinctive style. But little is known about the evolution of phenolics and of their extractability during ripening to predict the composition of the wine and related sensory properties. The aim of this study was to understand the relationship between the sensory profile of the wines and (i) the ripening stage of the berries (harvest date) and (ii) the extraction time (maceration duration). Phenolic acids, flavonols, anthocyanins and proanthocyanidins of Vitis Vinifera var. Cabernet franc were measured in grapes and in wines from two stages of maturity and with two maceration durations. Phenolic composition was analysed by high performance liquid chromatography, after fractionation and thiolysis for proanthocyanidins. The distinctive style of wines was investigated by descriptive analysis (trained panel), Just About Right profiles and typicality assessment (wine expert panel). Relationships between phenolics and sensory attributes were established by multidimensional analysis, and phenolics were classified according to sensory data by ANOVA and PLS regressions. Astringency, bitterness, colour intensity and alcohol significantly increased with ripening and astringency and colour intensity increased with maceration time. Grape anthocyanins increased and thiolysis yield significantly decreased with ripening. In wine, proanthocyanidins increased, and mean degree of polymerisation and thiolysis yield decreased with longer extraction time. The high impact of harvest date on the sensory profiles could be due to changes in anthocyanin and sugar contents, but also to an evolution of proanthocyanidins. Moreover, proanthocyanidin composition was affected by maceration time as suggested by the decrease of thiolysis yield. Our

  12. Aceitação e perfil sensorial das cachaças produzidas com Kefir e Saccharomyces cerevisae Acceptance and sensory profile of cachaça produced using Kefir and Saccharomyces cerevisae

    Directory of Open Access Journals (Sweden)

    Anita Saraiva Dornelles

    2009-09-01

    Full Text Available A levedura Saccharomyces cerevisae é o microrganismo mais utilizado industrialmente nas destilarias, mas outros microrganismos também são capazes de produzir etanol utilizando matérias-primas açucaradas como substrato. O objetivo deste trabalho foi determinar o perfil sensorial e a aceitação da aguardente de cana produzida através da fermentação alcoólica com grânulos de Kefir, comparando-a ao produto obtido tradicionalmente. Pelo método de ADQ, 8 provadores treinados avaliaram os seguintes descritores: aroma alcoólico e de cachaça, sabor alcoólico e de cachaça, gosto amargo e ardência. O teste de aceitação foi realizado por 57 consumidores de aguardente, utilizando-se uma escala hedônica estruturada de nove pontos para avaliar a aceitação do aroma e a aceitação global. A cachaça com Kefir apresentou maior intensidade de aroma alcoólico e gosto amargo, obtendo menor aceitação global que a cachaça de levedura. Dessa forma, o produto foi considerado de grande potencial visto que apresentou satisfatório percentual de aprovação entre os consumidores.Saccharomyces cerevisae is the main industrially used yeast to produce sugar cane spirits (cachaça. However, other microorganisms are able to produce ethanol using sugar as substrate. This work aimed at determining the sensory profile of cachaça produced through the alcoholic fermentation with Kefir's granules and its acceptance. The acceptance analysis was performed by 57 consumers using a 9 point structured hedonic scale to evaluate the aroma and the general acceptance of the product. The QDA method, with 8 trained tasters, was used to evaluate the following product descriptors: alcoholic aroma, alcoholic flavor, and burning and bitter taste. The evaluated samples did not presented statistical differences (p < 0.05 among each other regarding the aroma acceptance. However, the cachaça produced using bakery yeast presented higher acceptance scores. On the other hand

  13. Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael

    of acetic acid concentration on the generation of flavour precursors and volatile aroma compounds in cocoa beans subjected to incubation in acetic acid buffers. (GTG)5-based rep-PCR fingerprinting in combination with 26S rRNA (D1/D2 region) and actin gene sequencing revealed that during the first 12 hours...... undergo fermentation and drying processes, during which biochemical reactions lead to the formation of cocoa specific flavour precursors. During subsequent roasting, these precursors are transformed into a wide array of aroma compounds as a result of complex Maillard and Strecker degradation reactions...... chocolates were characterised as fruity, acid and bitter with berry, yoghurt and balsamic flavours. Despite differences in the volatile aroma profile, the inoculated chocolates could not be distinguished from a spontaneously fermented control in a triangle test by a panel of un-trained judges. Arguably...

  14. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. Copyright © 2013 Elsevier B.V. All rights reserved.

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

    Science.gov (United States)

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

    2016-01-01

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

  16. Perfil sensorial e aceitação de melão amarelo minimamente processado submetido a tratamentos químicos Sensory profile and consumer acceptance of minimally processed melon submitted to chemical treatments

    Directory of Open Access Journals (Sweden)

    Ana Carolina Almeida Miguel

    2010-09-01

    Full Text Available Este estudo teve como objetivo traçar o perfil sensorial ao longo do período de armazenamento e determinar a aceitação global de melões amarelos minimamente processados (submetidos a tratamentos químicos e os impactos desse processamento sobre a aceitação do produto pelo consumidor. Frutos selecionados, lavados e sanificados foram minimamente processados em forma de cubos, divididos em quatro lotes que constaram de: testemunha, tratados com solução de cloreto de cálcio (1%, tratados com ácido ascórbico (1% e revestidos com alginato de sódio (1%. Esses cubos foram acondicionados em bandejas de tereftalato de polietileno (PET com tampa e armazenados a 5 ± 1 ºC e 73 ± 5% UR por um período de 8 dias. No 1º, 3º, 5º e 8º dias após o processamento, os melões foram avaliados sensorialmente, utilizando a Análise Descritiva Quantitativa (ADQ, por uma equipe de 8 provadores treinados. O teste de aceitação pelo consumidor foi conduzido em laboratório, com 50 provadores não treinados, utilizando as escalas: hedônica e de intenção de compra; além da frequência de consumo. A ADQ mostrou que os tratamentos testados não apresentaram efeito no prolongamento da vida útil dos melões amarelos minimamente processados. Os descritores que mais traduziram a qualidade do fruto submetido aos tratamentos químicos testados foram: aparência de fresco e brilhante; odor de fresco e característico; sabor ácido, salgado, amargo, fresco, característico, adstringente, aguado e estranho. O teste com os consumidores indicou que os melões tratados com cloreto de cálcio e com ácido ascórbico foram os mais aceitos pelos provadores e revelou que não houve diferença quanto à intenção de compra.The objective of this work was to trace the sensory profile during storage and to determine the global acceptance of minimally processed melon samples submitted to chemical treatments as well as to evaluate the impacts on the acceptance of the

  17. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.

    Science.gov (United States)

    Marafon, A P; Sumi, A; Granato, D; Alcântara, M R; Tamime, A Y; Nogueira de Oliveira, M

    2011-11-01

    This study aimed to evaluate the quality of stirred-type skim milk probiotic yogurt fortified by partially replacing skim milk powder (SMP) with whey protein concentrate (WPC) and sodium caseinate (Na-CN) during cold storage for 28 d compared with nonfortified yogurt. The rheological properties (as measured using dynamic oscillation) and sensory profiles of probiotic yogurts were greatly enhanced when SMP (i.e., 45%) was replaced with WPC and Na-CN. Higher values of mechanical parameters related to storage and loss modulus and consistent microstructure were found in the fortified yogurts. The acidification profile was not affected by supplementation of the solids in the milk base, and the viable counts of probiotic microbiota were high and satisfactory. These positive characteristics of probiotic yogurts were maintained until the end of the storage period. The microstructure of the fortified yogurt showed some differences compared with the nonfortified product, which were due to changes in chemical composition of the milk base in addition to the colloidal characteristics of the product. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  18. Correlation between the quantitative descriptive profile and flash profile of barrilete negro fish (Euthynnus lineatus patties

    Directory of Open Access Journals (Sweden)

    Emmanuel de Jesús Ramírez-Rivera

    2010-12-01

    Full Text Available characterization and correlation degree of the results generated with a trained panel employing the Qualitative Descriptive Analysis (QDA. Flash Profile technique (FO was also employed but with none trained panel. Results were analyzed by Principal Components Analysis (PCA and Generalized Procrustes Analysis (GPA. Correlation was evaluated by a multiple factorial analysis (MFA. Results of PCA and GPA were 85.95 and 83.23 for QDA and FP, respectively, demonstrating a similar classification of the treatments between both techniques. Sensory space of MFA was 0.80 by both panelist groups, indicating a correlation with the characterization technique. Both classification techniques were similar, with a strong correlation in the sensory information structure, indicating that the combination of both sensory techniques improved the product description for the better understanding of the product acceptance or reject, previous to market study.

  19. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.

    Science.gov (United States)

    Cheng, Huan; Chen, Jianle; Chen, Shiguo; Xia, Qile; Liu, Donghong; Ye, Xingqian

    2016-12-01

    The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME-GC-MS-O) indicated bayberries could be divided into 3 groups: α-pinene ("pine" odor) for group 1 (four cultivars), β-caryophyllene and isocaryophyllene ("woody" odor) for group 2 (six cultivars), and ethyl acetate ("overripe" odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2010-02-01

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

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

    Science.gov (United States)

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

    2014-11-01

    The aim of this study was to investigate 6 cherry tomato varieties in terms of morphological, instrumental, and sensory attributes. Hungarian cherry tomato landraces have not been investigated in comparison with new commercial varieties for these traits. Parameters investigated were water-soluble antioxidant capacity (FRAP, DPPH, and TEAC), and total polyphenol, vitamin C, β-carotene, lycopene, total soluble solids, and acid contents. Colorimetric measurements as well as sensory analyses were conducted. It was concluded that varied antioxidant assays should be used in parallel to overcome the selectivity of any 1 method. Total phenolic content significantly contributed to results of antioxidant assays for the investigated varieties. The sensory profiles of the 6 cherry tomato varieties have been created. The differences between the products based on the 18 attributes were analyzed by Tukey post hoc test. The biplot of the principal component analysis showed that the sensory panel could discriminate the samples along the principal components. No correlation was found between colorimetric data a* and b* measured from pulp and lycopene, but a negative connection of β-carotene and hue was noted. Total polyphenol content showed correlations with colorimetric results, except for b*. The influence of tomato skin color on color perception is significant as in the present study instrumental data measured from pulp did not match that of the panelists evaluating intact fruit. Instrumental results of sugar content were supported by the ratings of the sensory panel. © 2014 Institute of Food Technologists®

  2. 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.

  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...

  4. 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.

  5. 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.

  6. Sensory characterization of virgin olive oil-based cosmetic creams.

    Science.gov (United States)

    Parente, Maria Emma; Gámbaro, Adriana; Boinbaser, Lucia; Roascio, Antonella

    2013-01-01

    The influence of olive oil concentration and sensory profile on the odor of virgin olive oil-based cosmetic creams was studied. Four olive oils were selected on the basis of different intensities of positive and defective odor attributes: two extra virgin olive oils, one virgin olive oil, and one ordinary virgin olive oil. Thirty cosmetic creams were prepared, by both cold and hot processing methods, using each of the above oils at concentrations of 3%, 5%, and 10%, in addition to mineral oil controls. A trained sensory panel evaluated the fruitiness and defectiveness intensities in the odor of creams, using unstructured 10-cm scales ranging from "none at all" to "much." The fruity and defective attributes perceived in the odor of creams were significantly influenced by the sensory profile of the starting olive oil, oil concentration, and preparation method. Overall, these findings suggest that virgin olive oils of only slightly fruity odor may be conveniently used for the preparation of cold-processed cosmetic creams, whereas ordinary virgin olive oils appear to be suitable for the preparation of cosmetic creams only by hot processing of the emulsion at a low oil concentration.

  7. Sensory characteristics of different cod products

    DEFF Research Database (Denmark)

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

    2010-01-01

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

  8. Sensory processing abilities of children with ADHD

    Directory of Open Access Journals (Sweden)

    Vitoria T. Shimizu

    2014-08-01

    Full Text Available OBJECTIVE: To assess and compare the sensory processing abilities of children with Attention Deficit/Hyperactivity Disorder (ADHD and children without disabilities, and to analyze the relationship between sensory processing difficulties and behavioural symptoms presented by children with ADHD. METHOD : Thirty-seven children with ADHD were compared with thirty-seven controls using a translated and adapted version of the "Sensory Profile" answered by the parents/caregivers. For the ADHD group, Sensory Profile scores were correlated to behavioural symptoms assessed using the Child Behaviour Check List (CBCL and the Behavioural Teacher Rating Scale (EACI-P. The statistical analyses were conducted using the Mann Whitney test and Pearson correlation coefficients. RESULTS : Children with ADHD showed significant impairments compared to the control group in sensory processing and modulation, as well as in behavioural and emotional responses as observed in 11 out of 14 sections and 6 out of 9 factors. Differences in all Sensory Profile response patterns were also observed between the two groups of children. Sensory Profile scores showed a moderately negative correlation with CBCL and EACI-P scores in the ADHD group. CONCLUSION : These results indicate that children with ADHD may present sensory processing impairments, which may contribute to the inappropriate behavioural and learning responses displayed by children with ADHD. It also suggests the importance of understanding the sensory processing difficulties and its possible contribution to the ADHD symptomatology.

  9. Sensory processing abilities of children with ADHD.

    Science.gov (United States)

    Shimizu, Vitoria T; Bueno, Orlando F A; Miranda, Mônica C

    2014-01-01

    To assess and compare the sensory processing abilities of children with Attention Deficit/Hyperactivity Disorder (ADHD) and children without disabilities, and to analyze the relationship between sensory processing difficulties and behavioural symptoms presented by children with ADHD. Thirty-seven children with ADHD were compared with thirty-seven controls using a translated and adapted version of the "Sensory Profile" answered by the parents/caregivers. For the ADHD group, Sensory Profile scores were correlated to behavioural symptoms assessed using the Child Behaviour Check List (CBCL) and the Behavioural Teacher Rating Scale (EACI-P). The statistical analyses were conducted using the Mann Whitney test and Pearson correlation coefficients. Children with ADHD showed significant impairments compared to the control group in sensory processing and modulation, as well as in behavioural and emotional responses as observed in 11 out of 14 sections and 6 out of 9 factors. Differences in all Sensory Profile response patterns were also observed between the two groups of children. Sensory Profile scores showed a moderately negative correlation with CBCL and EACI-P scores in the ADHD group. These results indicate that children with ADHD may present sensory processing impairments, which may contribute to the inappropriate behavioural and learning responses displayed by children with ADHD. It also suggests the importance of understanding the sensory processing difficulties and its possible contribution to the ADHD symptomatology.

  10. Perfil sensorial e teste de consumidor de biscoito wafer tipo tradicional, light e diet sabor chocolate / Sensorial profile and test of consumer type in traditional light, and diet flavor chocolate wafers

    Directory of Open Access Journals (Sweden)

    Carlos Alberto Gois Suzart

    2012-08-01

    Full Text Available ResumoO objetivo deste trabalho foi construir o perfil sensorial de biscoito wafer sabor chocolate de marcas líderes no segmento de biscoitos dietéticos e tradicional (light - A; tipo diet - B e; tradicional - C. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ utilizando-se uma equipe de quatorze julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 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 (ACP. A amostra C, caracterizada principalmente por aroma e sabor adocicado e de chocolate, obteve aceitação significativamente (p0,05 da amostra B (adoçada com sucralose e lactitol em relação à aparência, aroma, sabor, textura e impressão global. De acordo com ACP, a amostra A foi caracterizada principalmente pelos atributos cor da massa, sabor queimado e crocância, a amostra B pela quantidade de recheio e espessura e, a amostra C pelo sabor de chocolate e adocicado e aroma de chocolate e adocicado. Conclui-se que, em geral, o biscoito tradicional foi melhor aceito pelos provadores e que os wafers dietéticos apresentam a mesma aceitação sensorial, diferindo, entretanto, em alguns atributos específicos de ADQ.

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

    OpenAIRE

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

    2009-01-01

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

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

    OpenAIRE

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

    2009-01-01

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

  13. Liver Panel

    Science.gov (United States)

    ... Analysis Kidney Stone Risk Panel KRAS Mutation Lactate Lactate Dehydrogenase (LD) Lactoferrin Lactose Tolerance Tests LDL Cholesterol LDL ... GGT) – another enzyme found mainly in liver cells Lactate dehydrogenase (LD) – an enzyme released with cell damage; found ...

  14. Invited review: Sensory analysis of dairy foods.

    Science.gov (United States)

    Drake, M A

    2007-11-01

    Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.

  15. The Chemical Background for Sensory Quality

    DEFF Research Database (Denmark)

    Zhang, Shujuan

    ; detecting changes of volatiles as a result of production errors in chocolate production, and monitoring aroma release provide useful information to food sensory quality control. For each application, both techniques were faced with challenges that need to be handled in different ways. Due to the complex......In the food industry, high sensory quality and stability of products are crucial factors for consumer satisfaction and market shares. Sensory quality is normally being evaluated by two major approaches: instrumental (volatile and nonvolatile compounds) approach and sensory approach by trained...... or consumer panels. Sensory evaluation is a primary measurement for providing immediate information of human perception on the products. Instrumental methods give objective analysis of compounds that potentially contribute to food flavour. These two kinds of analysis, basically, give different types...

  16. 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.

  17. Effect of consumer background on sensory scores of microwaved ...

    African Journals Online (AJOL)

    The objective of the study was to evaluate the effect of consumer background on the sensory evaluation of microwaved Angus loins. The steaks were prepared using a microwave. Only salt was added to taste. Sensory evaluation was done by an untrained panel of 70 participants of different ages, tribes and gender.

  18. 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...

  19. Physiological and behavioral differences in sensory processing: a comparison of children with autism spectrum disorder and sensory modulation disorder.

    Science.gov (United States)

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

    2009-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Sarah A Schoen

    2009-11-01

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

  1. 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

  2. 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…

  3. Sensory Processing in Adults with Autism Spectrum Disorders

    Science.gov (United States)

    Crane, Laura; Goddard, Lorna; Pring, Linda

    2009-01-01

    Unusual sensory processing has been widely reported in autism spectrum disorders (ASDs); however, the majority of research in this area has focused on children. The present study assessed sensory processing in adults with ASD using the Adult/Adolescent Sensory Profile (AASP), a 60-item self-report questionnaire assessing levels of sensory…

  4. Sensory Responsiveness in Siblings of Children with Autism Spectrum Disorders

    Science.gov (United States)

    Hilton, Claudia L.; Babb-Keeble, Alison; Westover, Erin Eitzmann; Zhang, Yi; Adams, Claire; Collins, Diane M.; Karmarkar, Amol; Reistetter, Timothy A.; Constantino, John N.

    2016-01-01

    This study examined sensory responsiveness in unaffected siblings of children with autism spectrum disorder (ASD) and associations between sensory responsiveness and social severity. Sensory Profile Caregiver Questionnaires and Social Responsiveness Scales were completed by parents of 185 children between age 4 and 10.95 years. Significant…

  5. 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®.

  6. Sensory properties and drivers of liking for Greek yogurts.

    Science.gov (United States)

    Desai, N T; Shepard, L; Drake, M A

    2013-01-01

    Greek yogurt is currently the largest growing sector in the dairy industry. Because no standard of identity exists for Greek yogurts in the United States, and they can be made by a variety of methods, variability in sensory properties is expected. Knowledge of consumer perception and specific drivers of liking will be useful information for product developers. The objective of this study was to document the sensory properties of commercial Greek yogurts and to determine drivers of liking through descriptive profiling and consumer testing. Flavor and texture attributes of commercial Greek yogurts (n = 24) were evaluated in triplicate by a trained descriptive sensory panel. An online survey (n = 520) was used to collect consumer usage and attitude information for Greek yogurts before consumer acceptance testing. Consumer acceptance testing (n = 155) was then conducted on commercial Greek yogurts (n = 10). Univariate and multivariate statistical analyses were used for data analysis. Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek). Full-fat yogurts were characterized by firmness and denseness, whereas low- and non-fat yogurts lacked firmness, denseness, cohesiveness, and, after stirring, viscosity. Fortified Greek yogurts generally had more surface shine and jiggle and lower denseness compared with traditional Greek yogurts. Fewer flavor differences were observed among yogurts compared with texture differences. Fortified Greek yogurts displayed a burnt/beefy flavor not documented in traditional Greek yogurts, but this flavor was not evident in all fortified Greek yogurts. Consumer preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste. Consumers were aware of the increased protein content of Greek yogurts but generally unaware of differences between strained and fortified Greek yogurts; both strained Greek and fortified Greek yogurts received

  7. A SNP panel for identification of DNA and RNA specimens

    NARCIS (Netherlands)

    Yousefi, Soheil; Abbassi-Daloii, Tooba; Kraaijenbrink, Thirsa; Vermaat, Martijn; Mei, Hailiang; van 't Hof, Peter; van Iterson, Maarten; Zhernakova, Daria V; Claringbould, Annique; Franke, Lude; 't Hart, Leen M; Slieker, Roderick C; van der Heijden, Amber; de Knijff, Peter; 't Hoen, Peter A C

    2018-01-01

    BACKGROUND: SNP panels that uniquely identify an individual are useful for genetic and forensic research. Previously recommended SNP panels are based on DNA profiles and mostly contain intragenic SNPs. With the increasing interest in RNA expression profiles, we aimed for establishing a SNP panel for

  8. The effects of grape seed in the diet of the Penedes chicken, on growth and on the chemical composition and sensory profile of meat.

    Science.gov (United States)

    Francesch, A; Cartañà, M

    2015-01-01

    1. Effect of a diet with 5% grape seed inclusion, substituting for maize compared to a standard diet, was studied in the Penedes chicken. 2. A total of 128 chickens were used, half from each sex. Individual weights and feed intake were controlled weekly from the first d to 5th week and fortnightly until the 15th week. On the 16th week, chemical analyses of meat from 16 thighs from each diet and sex were carried out, as well as a sensory analysis of meat from 24 thighs. Differences between diet and sex were analysed using live body weight, feed intake, feed conversion rate (FCR), chemical composition and sensory attributes of the meat. 3. At the end of the experiment, no significant differences were observed on live body weight, feed intake and FCR due to diet. 4. Meat showed no differences due to diet in the percentages of protein, lipid and ash. 5. Meat from the grape seed diet showed a higher percentage of unsaturated fatty acids due to linoleic acid. It also showed a more nutty smell, a more metallic flavour and more stringiness. There was, also, less of a pork crackling odour and flavour, a less sweet flavour and less of a broiler meat flavour.

  9. 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.

  10. PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN

    Directory of Open Access Journals (Sweden)

    Yulius Gae Lada

    2015-02-01

    menggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis. Kata kunci: Perendaman, bahan alat sangrai, biji kakao sangrai, profil senyawa volatil, cokelat batang

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

    Science.gov (United States)

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

    2016-01-01

    Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS-PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteolytic activities of 100%, 100%, and 95.9%, respectively. In the course of hydrolysis, the degree of hydrolysis increased, and Alcalase showed the highest degree of hydrolysis (13%) among the proteases tested. DSC analysis confirmed the degradation of major soybean allergens. The sensory experiments conducted by a panel of 10 panelists considered the overall improved sensory properties as well as the bitterness of the individual hydrolysates. In particular, Flavourzyme and Papain were attractive due to a less pronounced bitter taste and improved sensory profile (smell, taste, mouthfeeling). Technofunctional properties showed a good solubility at pH 7.0 and 4.0, emulsifying capacity up to 760 mL g(-1) (Flavourzyme) as well as improved oil-binding capacities, while the water-binding properties were generally decreased. Increased foaming activity for all proteases up to 3582% (Pepsin) was observed, whereas lower foaming stability and density were found. The hydrolysates could potentially be used as hypoallergenic ingredients in a variety of food products due to their improved technofunctional properties and a pleasant taste.

  12. Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael

    the principal raw material for chocolate production, good quality cocoa beans are in high demand on the World market as a prerequisite for the production of high quality chocolates and other confectionary products. To produce good quality cocoa suitable for chocolate production, it is essential that the beans...... properties. With the object ive of improving the volatile aroma and sensory properties of Ghanaian Forastero cocoa, the present Ph.D. study investigates the use of two defined mixed starter cultures encompassing strains of Acetobacter pasteurianus and Lactobacillus fermentum in combination with either...... and tray fermented samples, aroma analysis of the roasted cocoa liquors showed great variation between the incubated and conventionally fermented samples. While the fermented samples displayed the most diverse composition of volatile compounds, the incubated samples completely lacked essential cocoa aroma...

  13. Physicochemical aspects and sensory profile of stingless bee honeys from Seridó region, State of Rio Grande do Norte, BrazilAspectos físico-químicos e perfil sensorial de méis de abelhas sem ferrão da região do Seridó, Estado do Rio Grande do Norte, Brasil

    Directory of Open Access Journals (Sweden)

    Janaína Maria Batista Sousa

    2013-09-01

    Full Text Available Stingless bee honey is a highly valued product of the Seridó region, state of Rio Grande do Norte due to its specific sensory and nutritional characteristics. The objective of this study was to evaluate the physicochemical and sensory profile of stingless bee honeys produced in the Seridó region, state of Rio Grande do Norte. Twenty-nine honey samples from the following stingless bees were analyzed: M. subnitida D., Frieseomellita doederleini F., Melipona scutellaris L., Frieseomellita flavicornis, Scaptotrigrona SP, Nannotrigona testaceicornis L., Melipona compressipes fasciculada S., Melipona quadrifasciata Lep, Melipona quinquefasciata, M. scutellaris L. and Partamona helleri F. The composition considering moisture, total sugars, reducing sugars, apparent sucrose, protein, vitamin C, and ash, and the total acidity, pH, and color were evaluated. A sensory profile, considering the aroma, color, viscosity, flavor, acidity attributes and general acceptability, and the acceptability, regarding aroma, color and flavor, were also analyzed. The honeys were different (p O mel de abelhas sem ferrão é um produto bastante valorizado na região do Seridó do Rio Grande do Norte, em função de suas características nutritivas e sensoriais específicas. O objetivo do presente estudo foi avaliar os aspectos físico-químicos e perfil sensorial de méis de abelhas sem ferrão produzidos na região do Seridó do Rio Grande do Norte. Foram analisadas 29 amostras de mel das seguintes abelhas sem ferrão: M. subnitida D., Frieseomellita doederleini F., Melipona scutellaris L., Frieseomellita flavicornis, Scaptotrigrona SP, Nannotrigona testaceicornis L., Melipona compressipes fasciculada S., Melipona quadrifasciata Lep, Melipona quinquefasciata, M. scutellaris L. e Partamona helleri F. Os aspectos físico-químicos analisados foram: umidade, açúcares totais, açucares redutores, sacarose aparente, cinzas, acidez total, pH, proteína, vitamina C e cor

  14. An Exploratory Investigation of the Effects of a Thin Plastic Film Cover on the Profile Drag of an Aircraft Wing Panel

    Science.gov (United States)

    Beasley, W. D.; Mcghee, R. J.

    1977-01-01

    Exploratory wind tunnel tests were conducted on a large chord aircraft wing panel to evaluate the potential for drag reduction resulting from the application of a thin plastic film cover. The tests were conducted at a Mach number of 0.15 over a Reynolds number range from about 7 x 10 to the 6th power to 63 x 10 to the 6th power.

  15. Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice.

    Science.gov (United States)

    Weekes, Luan N; Walsh, Douglas; Ferguson, Holly; Ross, Carolyn F

    2010-01-01

    The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P Lady Beetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.

  16. 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

    Directory of Open Access Journals (Sweden)

    Beranova S

    2017-01-01

    Full Text Available Stepanka Beranova,1 Jan Stoklasa,2 Iva Dudova,1 Daniela Markova,3 Martina Kasparova,4 Jana Zemankova,5 Tomas Urbanek,6 Tomas Talasek,2 Pasi Luukka,7 Michal Hrdlicka1 1Department of Child Psychiatry, Charles University Second Faculty of Medicine and University Hospital Motol, Prague, 2Department of Applied Economics, Faculty of Arts, Palacky University, Olomouc, 3Department of Pediatrics and Adolescent Medicine, Charles University First Faculty of Medicine and General University Hospital, Prague, 4Department of Pediatrics, Charles University Second Faculty of Medicine and University Hospital Motol, Prague, 5Department of Pediatrics, Charles University Faculty of Medicine and University Hospital, Hradec Kralove, 6Institute of Psychology, Academy of Sciences, Brno, Czech Republic; 7Laboratory of Applied Mathematics, Lappeenranta University of Technology, Lappeenranta, Finland Objective: The objective of this study was to explore the potential of the Infant/Toddler Sensory Profile (ITSP as a screening tool for autism spectrum disorders (ASD in prematurely born children.Methods: Parents of 157 children with birth weights <1,500 g (aged 2 years, corrected for prematurity; 88 boys, 69 girls completed a screening battery that included the ITSP, Modified Checklist for Autism in Toddlers (M-CHAT, and the Communication and Symbolic Behavior Scales Developmental Profile Infant-Toddler Checklist (CSBS-DP-ITC. Children with known disabilities were excluded. All the children who were screened positive on any of the screening tools subsequently underwent clinical examination including the Autism Diagnostic Observation Schedule.Results: We used classification trees to answer the question whether ITSP (or some of its subscales could be combined with the M-CHAT and/or the CSBS-DP-ITC or its subscales into an effective ASD screening tool. Using the CSBS-DP-ITC, overall score, and the Sensation Seeking subscale of the ITSP, we obtained a screening tool that was able

  17. 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…

  18. In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations.

    Science.gov (United States)

    Kaiser, Mathias; Kirsch, Benedikt; Hauser, Hannah; Schneider, Désirée; Seuß-Baum, Ingrid; Goycoolea, Francisco M

    2015-01-01

    Capsaicin has known health beneficial and therapeutic properties. It is also able to enhance the permeability of drugs across epithelial tissues. Unfortunately, due to its pungency the oral administration of capsaicin is limited. To this end, we assessed the effect of nanoencapsulation of capsaicin, under the hypothesis that this would reduce its pungency. Core-shell nanocapsules with an oily core and stabilized with phospholipids were used. This system was used with or without chitosan coating. In this work, we investigated the in vitro release behavior of capsaicin-loaded formulations in different physiological media (including simulated saliva fluid). We also evaluated the influence of encapsulation of capsaicin on the cell viability of buccal cells (TR146). To study the changes in pungency after encapsulation we carried out a sensory analysis with a trained panel of 24 students. The in vitro release study showed that the systems discharged capsaicin slowly in a monotonic manner and that the chitosan coating had an effect on the release profile. The cytotoxic response of TR146 cells to capsaicin at a concentration of 500 μM, which was evident for the free compound, was reduced following its encapsulation. The sensory study revealed that a chitosan coating results in a lower threshold of perception of the formulation. The nanoencapsulation of capsaicin resulted in attenuation of the sensation of pungency significantly. However, the presence of a chitosan shell around the nanoformulations did not mask the pungency, when compared with uncoated systems.

  19. Classification of children with autism spectrum disorder by sensory subtype: a case for sensory-based phenotypes.

    Science.gov (United States)

    Lane, Alison E; Molloy, Cynthia A; Bishop, Somer L

    2014-06-01

    This study examines whether sensory differences can be used to classify meaningful subgroups of children with autism spectrum disorder (ASD). Caregivers of children with ASD aged 2-10 years (n = 228) completed the Short Sensory Profile. Model-based cluster analysis was used to extract sensory subtypes. The relationship of these subtypes to age, gender, autism symptom severity, and nonverbal intelligence quotient (IQ) was further explored. Four distinct sensory subtypes were identified: (a) sensory adaptive; (b) taste smell sensitive; (c) postural inattentive; and (d) generalized sensory difference. The sensory subtypes differ from each other on two dimensions: (a) the severity of reported sensory differences; and (b) the focus of differences across auditory, taste, smell, vestibular and proprioceptive domains. Examination of the clinical features of each subtype reveals two possible mechanisms of sensory disturbance in autism: (a) sensory hyperreactivity; and (b) difficulties with multisensory processing. Further, the sensory subtypes are not well explained by other variables such as age, gender, IQ, and autism symptom severity. We conclude that classification of children using sensory differences offers a promising method by which to identify phenotypes in ASD. Sensory-based phenotypes may be useful in identifying behavioral features responsive to specific interventions thereby improving intervention effectiveness. Further validation of the sensory-based phenotypes by establishing neural and physiological correlates is recommended. © 2014 International Society for Autism Research, Wiley Periodicals, Inc.

  20. 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

  1. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.

    Science.gov (United States)

    Chira, Kleopatra; Teissedre, Pierre-Louis

    2013-09-01

    In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied. Seven types of winewoods subjected to different toasting methods were used. Different rates of extraction, depending mainly on wood compounds origin (toasting or naturally present in wood) and on the watering process during toasting, were observed, which were reflected in sensory differences. Globally, volatile phenols together with aldehydes, phenols and lactones showed an increase with increasing maceration time. Ellagitannins were extracted faster during the first 3 months; after 6 months an important decrease was observed. Wines with winewoods subjected to watering during toasting were lower in ellagitannins concentrations and demonstrated the greatest decrease of these compounds during maceration. Astringency and bitterness intensified with increasing ellagitannins. Lactones induced positive sweetness sensations, whereas furanic and guaiacol compounds influenced bitterness and astringency. Spicy and vanilla descriptors were related to eugenol, vanillin and other odorous chemicals. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. 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

  3. Panel discussion

    Energy Technology Data Exchange (ETDEWEB)

    No Author Given

    1975-01-01

    Panel discussion: summation and future projections. Introductory remarks by panelists followed by questions and comments from the floor. Panelists: Dr. Joseph Barnea (former director of Resources and Transport for the United Nations; energy consultant to the United Nations Institute for Training and Research (UNITAR)); the Honorable Clyde F. Bel, Jr. (member of the Louisiana House of Representatives representing District 90 and New Orleans); Dr. David Lombard (acting chief of the Advanced Systems Branch of the Division of Geothermal Energy Research and Technology, Energy Research and Development Administration (ERDA)); Fred C. Repper (vice-president of Central Power and Light Company in Corpus Christi, Texas); Dr. Hans Suter (environmental consultant in Corpus Christi, Texas; environmental columnist for the Corpus Christi Caller Times). Session chairman: Herbert Woodson.

  4. Heat exchanger panel

    Science.gov (United States)

    Warburton, Robert E. (Inventor); Cuva, William J. (Inventor)

    2005-01-01

    The present invention relates to a heat exchanger panel which has broad utility in high temperature environments. The heat exchanger panel has a first panel, a second panel, and at least one fluid containment device positioned intermediate the first and second panels. At least one of the first panel and the second panel have at least one feature on an interior surface to accommodate the at least one fluid containment device. In a preferred embodiment, each of the first and second panels is formed from a high conductivity, high temperature composite material. Also, in a preferred embodiment, the first and second panels are joined together by one or more composite fasteners.

  5. 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.

  6. Hepatic (Liver) Function Panel

    Science.gov (United States)

    ... for Educators Search English Español Blood Test: Hepatic (Liver) Function Panel KidsHealth / For Parents / Blood Test: Hepatic ( ... or kidneys ) is working. What Is a Hepatic (Liver) Function Panel? A liver function panel is a ...

  7. 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) - ... Diagnostic Procedures . 6th ed. St Louis, MO: Elsevier Saunders; ...

  8. Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).

    Science.gov (United States)

    Talavera-Bianchi, Martin; Adhikari, Koushik; Chambers, Edgar; Carey, Edward E; Chambers, Delores H

    2010-05-01

    This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.

  9. microRNA expression profiling on individual breast cancer patients identifies novel panel of circulating microRNA for early detection

    DEFF Research Database (Denmark)

    Hamam, Rimi; Ali, Arwa M.; Alsaleh, Khalid A.

    2016-01-01

    and management choices. Herein we developed a novel approach which relies on the isolation of circulating microRNAs through an enrichment step using speed-vacuum concentration which resulted in 5-fold increase in microRNA abundance. Global miRNA microarray expression profiling performed on individual samples...

  10. 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.

  11. Sensory processing disorders among substance dependents

    Directory of Open Access Journals (Sweden)

    Batya Engel-Yeger

    2014-08-01

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

  12. 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.

    Science.gov (United States)

    Beranova, Stepanka; Stoklasa, Jan; Dudova, Iva; Markova, Daniela; Kasparova, Martina; Zemankova, Jana; Urbanek, Tomas; Talasek, Tomas; Luukka, Pasi; Hrdlicka, Michal

    2017-01-01

    The objective of this study was to explore the potential of the Infant/Toddler Sensory Profile (ITSP) as a screening tool for autism spectrum disorders (ASD) in prematurely born children. Parents of 157 children with birth weights Toddlers (M-CHAT), and the Communication and Symbolic Behavior Scales Developmental Profile Infant-Toddler Checklist (CSBS-DP-ITC). Children with known disabilities were excluded. All the children who were screened positive on any of the screening tools subsequently underwent clinical examination including the Autism Diagnostic Observation Schedule. We used classification trees to answer the question whether ITSP (or some of its subscales) could be combined with the M-CHAT and/or the CSBS-DP-ITC or its subscales into an effective ASD screening tool. Using the CSBS-DP-ITC, overall score, and the Sensation Seeking subscale of the ITSP, we obtained a screening tool that was able to identify all of the ASD children in our sample (confirmed by cross-validation). The proposed screening tool is scored as follows: 1) if the overall CSBS-DP-ITC value is <45.5, then the screening is positive; 2) if the overall CSBS-DP-ITC value is ≥45.5 and the z-score of the Sensation Seeking subscale of ITSP is ≥1.54, then the screening is positive; 3) otherwise, the screening is negative. The use of CSBS-DP-ITC in combination with the Sensation Seeking subscale of the ITSP improved the accuracy of autism screening in preterm children.

  13. Radiosensitivity profiles from a panel of ovarian cancer cell lines exhibiting genetic alterations in p53 and disparate DNA-dependent protein kinase activities

    Energy Technology Data Exchange (ETDEWEB)

    Langland, Gregory T.; Yannone, Steven M.; Langland, Rachel A.; Nakao, Aki; Guan, Yinghui; Long, Sydney B.T.; Vonguyen, Lien; Chen, David J.; Gray, Joe W; Chen, Fanqing

    2009-09-07

    The variability of radiation responses in ovarian tumors and tumor-derived cell lines is poorly understood. Since both DNA repair capacity and p53 status can significantly alter radiation sensitivity, we evaluated these factors along with radiation sensitivity in a panel of sporadic human ovarian carcinoma cell lines. We observed a gradation of radiation sensitivity among these sixteen lines, with a five-fold difference in the LD50 between the most radiosensitive and the most radioresistant cells. The DNA-dependent protein kinase (DNA-PK) is essential for the repair of radiation induced DNA double-strand breaks in human somatic cells. Therefore, we measured gene copy number, expression levels, protein abundance, genomic copy and kinase activity for DNA-PK in all of our cell lines. While there were detectable differences in DNA-PK between the cell lines, there was no clear correlation with any of these differences and radiation sensitivity. In contrast, p53 function as determined by two independent methods, correlated well with radiation sensitivity, indicating p53 mutant ovarian cancer cells are typically radioresistant relative to p53 wild-type lines. These data suggest that the activity of regulatory molecules such as p53 may be better indicators of radiation sensitivity than DNA repair enzymes such as DNAPK in ovarian cancer.

  14. Research on Sensory Integration in a Taste of Food

    OpenAIRE

    森谷, 哲朗; 矢野, 博明; 岩田, 洋夫

    2004-01-01

    This paper describes sensory integration using the Food Simulator. A taste of a food arises from mixture of auditory, chemical, and force sensation. The food simulator generates a food texture according to the force profile captured from a user's biting force of a real food. By development of the Food Simulator, we can extract only texture from taste. We experimented in sensory integration by displaying texture, sound, smell and taste. Our goal is to study integration among sensory modalities...

  15. 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.

  16. 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

    2018-02-07

    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.

  17. How one should perform sensory measurements of perceived air quality

    DEFF Research Database (Denmark)

    Wargocki, Pawel; Knudsen, Henrik N; Krzyzanowska, Justyna

    2010-01-01

    The purpose of the present experiment was to study different aspects of sensory evaluations of air quality made by human subjects. The sensory panel of 40 subjects assessed the quality of the air polluted by 6 different building materials commonly used indoors. Both low- and high polluting...... ventilation rates, obtained by changing the material loading and keeping the airflow through CLIMPAQ at 0.9 L/s unchanged. Different scales and procedures of the sensory evaluation were used while performing the experiment. The results show that: 1. There were no differences between sensory ratings taken...... and with 3 inhalations of unpolluted air between assessments; and 4. There were no changes in the sensory assessments of the same exposure during the 3-week of experiments. The relationship between acceptability and the percentage of dissatisfied with the air quality as well as odor intensity...

  18. Identification of expression profiles of tapping panel dryness (TPD) associated genes from the latex of rubber tree (Hevea brasiliensis Muell. Arg.).

    Science.gov (United States)

    Venkatachalam, Perumal; Thulaseedharan, Arjunan; Raghothama, Kashchandra

    2007-07-01

    Tapping panel dryness (TPD) occurrence in high latex yielding rubber tree (Hevea brasiliensis) is characterized by the partial or complete cessation of latex flow upon tapping leading to severe loss in natural rubber production around the world. The goal of this study was to identify genes whose mRNA transcript levels are differentially regulated in rubber tree during the onset of TPD. To isolate TPD responsive genes, two cDNA libraries (forward and reverse) from total RNA isolated from latex of healthy and TPD trees were constructed using suppression subtractive hybridization (SSH) method. In total, 1,079 EST clones were obtained from two cDNA libraries and screened by reverse Northern blot analysis. Screening results revealed that about 352 clones were differentially regulated and they were selected for sequencing. Based on the nucleotide sequence data, the putative functions of cDNA clones were predicted by BLASTX/BLASTN analysis. Among these, 64 were genes whose function had been previously identified while the remaining clones were genes with either unknown protein function or insignificant similarity to other protein/DNA/EST sequences in existing databases. RT-PCR analysis was carried out to validate the up-regulated genes from both the libraries. Among them, two genes were strongly down-regulated in TPD trees. The level of mRNA transcripts of these two genes was further examined by conventional Northern and RT-PCR analysis. Results indicated that the expression level of two genes was significantly lower in TPD trees compared to healthy trees. Many TPD associated genes were also up-regulated in TPD trees suggesting that they may be involved in triggering programmed cell death (PCD) during the onset of TPD syndrome. The results presented here demonstrate that SSH technique provides a powerful complementary approach for the identification of TPD related genes from rubber tree.

  19. Statin treatment patterns and clinical profile of patients with risk factors for coronary heart disease defined by National Cholesterol Education Program Adult Treatment Panel III.

    Science.gov (United States)

    Kern, David M; Balu, Sanjeev; Tunceli, Ozgur; Anzalone, Deborah

    2014-12-01

    To compare clinical characteristics, statin treatment patterns and adherence among patients at different risk for coronary heart disease (CHD) as defined by National Cholesterol Education Program (NCEP) Adult Treatment Panel (ATP) III guidelines. Patients ≥ 18 years old with ≥ 1 claim for dyslipidemia, ≥ 1 statin claim, or ≥ 1 LDL-C value ≥ 100 mg/dL were identified from 1 January 2007 to 31 July 2012. Patients were classified as low risk (LR) (0-1 risk factor: hypertension, age ≥ 45 years [men] or ≥ 55 years [women], or low HDL-C), moderate/moderately high risk (MR) (≥ 2 risk factors), high risk (HR) (CHD or CHD risk equivalent), or very high risk (VHR) (acute coronary syndrome, or established cardiovascular disease plus diabetes or metabolic syndrome). Medication use and lipid levels during the 12 months before and statin use during the 6 months after index were compared across risk groups. There were 1,524,351 LR, 242,357 MR, 188,222 HR, and 57,469 VHR patients identified. Statin use was observed in 15% of all patients, but was higher in the VHR group (45%) versus LR (12%), MR (18%), and HR (29%) groups. Simvastatin accounted for 50%-52% of all statin use, and average statin dose was higher among VHR patients compared with all other groups. Adherence was low overall (mean proportion of days covered [PDC]: 0.57), but higher among VHR (0.69) versus others (mean PDC: 0.55, 0.59, and 0.59 in LR, MR, and HR groups, respectively). Statin treatment was low across all risk groups, and VHR patients had higher doses and better adherence compared with other risk groups. However, adherence was not optimal, indicating a potential limited benefit from statin treatment.

  20. Serum lipid profile on admission for ischemic stroke: failure to meet National Cholesterol Education Program Adult Treatment Panel (NCEP-ATPIII) guidelines.

    Science.gov (United States)

    Smith, Eric E; Abdullah, Abdul R; Amirfarzan, Houman; Schwamm, Lee H

    2007-02-27

    To determine the characteristics of patients with stroke/TIA whose admission low-density lipoprotein (LDL) levels were above goals defined by National Cholesterol Education Program Adult Treatment Panel (NCEP-ATPIII) guidelines. From January 1, 2003, to June 30, 2005, there were 1,212 discharges (1,033 stroke, 179 TIA), of whom 1,040/1,212 (86%) had lipid measurement. The preadmission individual LDL goal was determined using 2001 NCEP-ATPIII guidelines. There were 284/1,040 (27%) whose measured LDL was greater than the individual preadmission LDL goal. Failure to be at goal was common even among those with previously diagnosed dyslipidemia (159/527, 30%) and those taking lipid-lowering agents (LLA) (71/370, 19%). LLA would have been indicated in 121/213 (57%) of those above LDL goal who were not already taking LLA, with optional consideration in 77/213 (36%). Lower LDL therapeutic targets were the strongest predictor, in a multivariable model, of failure to be at goal. Compared to LDL target <160 (reference), the OR for LDL target <130 was 6.4 (95% CI 3.4 to 12.0, p < 0.0001) and for LDL target <100 was 26.2 (95% CI 13.3 to 51.5, p < 0.0001). An increased likelihood of being at goal was associated with preadmission LLA (OR 4.2, 95% CI 2.9 to 6.2, p < 0.0001) and increasing calendar time (OR 1.09 per 3-month period, 95% CI 1.03 to 1.15, p = 0.004). Many patients hospitalized with ischemic stroke/TIA, including those with known dyslipidemia and those taking lipid lowering agents, have measured low-density lipoprotein (LDL) that is higher than recommended by national guidelines. Patients at the greatest risk of cardiovascular events are the least likely to be at guideline-recommended LDL levels.

  1. A study of two generic health-related quality of life questionnaires--Nottingham Health Profile and Short-Form 36 Health Survey--and of coping in patients with sensory hyperreactivity.

    Science.gov (United States)

    Kristofferzon, Marja-Leena; Ternesten-Hasséus, Ewa

    2013-10-29

    Sensory hyperreactivity (SHR) is one explanation for airway symptoms induced by chemicals and scents. Little is known about health-related quality of life (HRQOL) and coping, in this group of patients. A study was done in patients with SHR to (1) compare the Nottingham Health Profile (NHP) and the Short-Form 36 Health Survey (SF-36) in regard to their suitability, validity, reliability, and acceptability; (2) evaluate how the patients cope with the illness; (3) assess whether there are differences between women and men with respect to HRQOL and coping; and (4) assess whether there are differences between patients and normative data with respect to HRQOL and coping. A total of 115 patients (91 women) with SHR were asked to answer five questionnaires: a study-specific questionnaire, the Chemical Sensitivity Scale for Sensory Hyperreactivity (CSS-SHR), the NHP, the SF-36, and the Jalowiec Coping Scale-60. Eighty-three patients (72%; 70 women) completed all questionnaires. The SF-36 scores were less skewed and more homogeneously distributed and showed fewer floor and ceiling effects than the NHP scores. The SF-36 was also discriminated better between patients with high and low CSS-SHR scores. The reliability standard for both questionnaires was satisfactory. There were no gender differences in HRQOL. Patients with SHR had significantly lower HRQOL scores than the normative data in comparable domains of the NHP and the SF-36: emotional reactions/mental health, energy/vitality, physical mobility/functioning, and pain/bodily pain. In social isolation/functioning, the results were different; the NHP scores were similar to the normative data and the SF-36 scores were lower. The most commonly used coping styles were optimistic, self-reliant, and confrontational. Women used optimistic coping more than men. Compared with the normative group, patients with SHR used confrontational and optimistic coping more and emotive coping less. The current findings showed that both the NHP

  2. 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

  3. 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"

  4. 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"

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

    DEFF Research Database (Denmark)

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

    2015-01-01

    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...

  6. Physico-chemical and sensory characteristics of pork loin roast ...

    African Journals Online (AJOL)

    The cooked weight, cooking loss, Warner Bratzler shear value and proximate composition were determined on cooked pork. Sensory attributes were also assessed by a 10-member panel using a 9-point hedonic scale. The results of the study indicated that final internal cooking temperature had no effect (P>0.05) on ...

  7. Sensory emission rates from personal computers and television sets

    DEFF Research Database (Denmark)

    Wargocki, Pawel; Bako-Biro, Zsolt; Baginska, S.

    2003-01-01

    Sensory emissions from personal computers (PCs), PC monitors + PC towers, and television sets (TVs) having been in operation for 50, 400 and 600 h were assessed by a panel of 48 subjects. One brand of PC tower and four brands of PC monitors were tested. Within each brand, cathode-ray tube (CRT...

  8. Sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    The experimental samples included 'red' and 'rough' offal. The frozen samples were thawed and cooked according to a standardised procedure before they were analysed. The samples were evaluated for their aroma intensity, appearance, texture, flavour and mouth‑coating by a trained sensory panel, among other tests ...

  9. Sensory evaluation of different preparations of cassava leaves from ...

    African Journals Online (AJOL)

    Aikay Shaikh

    2013-11-13

    Nov 13, 2013 ... The drying was done in tunnel solar drier ... Key words: Cassava leaves, cassava species, sensory characteristics, tunnel solar drying, processing methods .... The panel comprised of females and males of age ≥ 21 years old. A five point hedonic scales as described by Larmond (1977) were used, where.

  10. Accessibility and sensory experiences

    DEFF Research Database (Denmark)

    Ryhl, Camilla

    2010-01-01

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

  11. A Comparison of Patterns of Sensory Processing in Children with and without Developmental Disabilities

    Science.gov (United States)

    Cheung, Phoebe P. P.; Siu, Andrew M. H.

    2009-01-01

    This study compared the patterns of sensory processing among children with autism spectrum disorder (ASD), attention deficit and hyperactivity disorder (ADHD), and children without disabilities. Parents reported on the frequency of sensory processing issues by completing the Chinese Sensory Profile (CSP). Children with disabilities (ASD or ADHD)…

  12. 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…

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

    Science.gov (United States)

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

    2018-02-07

    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.

  14. Brief report: Further evidence of sensory subtypes in autism.

    Science.gov (United States)

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

    2011-06-01

    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 triad of sensory subtypes reported earlier. Subtypes were differentiated from each other based on degree of SP dysfunction, taste/smell sensitivity and vestibular/proprioceptive processing. Further elucidation of two of the subtypes was also achieved in this study. Children with a primary pattern of sensory-based inattention could be further described as sensory seekers or non-seekers. Children with a primary pattern of vestibular/proprioceptive dysfunction were also differentiated on movement and tactile sensitivity.

  15. BMP (Basic Metabolic Panel)

    Science.gov (United States)

    ... Links Patient Resources For Health Professionals Subscribe Search Basic Metabolic Panel (BMP) Send Us Your Feedback Choose ... Screen Chem 7 SMA 7 SMAC7 Formal Name Basic Metabolic Panel This article was last reviewed on ...

  16. Hepatitis virus panel

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/article/003558.htm Hepatitis virus panel To use the sharing features on this page, please enable JavaScript. The hepatitis virus panel is a series of blood tests used ...

  17. Antinuclear antibody panel

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/article/003535.htm Antinuclear antibody panel To use the sharing features on this page, please enable JavaScript. The antinuclear antibody panel is a blood test that looks at ...

  18. Sensory quality of frozen shrimp Litopenaeus vannamei

    Directory of Open Access Journals (Sweden)

    Inês Maria Barbosa Nunes Queiroga

    2014-09-01

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

  19. Sensory evaluation techniques

    National Research Council Canada - National Science Library

    Meilgaard, Morten; Civille, Gail Vance; Carr, B. Thomas

    1991-01-01

    ..., #2 as a textbook for courses at the academic level, it aims to provide just enough theoretical background to enable the student to understand which sensory methods are best suited to particular...

  20. The relationship between sensory-processing patterns and occupational engagement among older persons.

    Science.gov (United States)

    Engel-Yeger, Batya; Rosenblum, Sara

    2017-02-01

    Meaningful occupational engagement is essential for successful aging. Sensory-processing abilities that are known to deteriorate with age may reduce occupational engagement. However, the relationship between sensory-processing abilities and occupational engagement among older persons in daily life is unknown. This study examined the relationship between sensory-processing patterns and occupational engagement among older persons. Participants were 180 people, ages 50 to 73 years, in good health, who lived in their homes. All participants completed the Adolescent/Adult Sensory Profile and the Activity Card Sort. Better registration of sensory input and greater sensory seeking were related to greater occupational engagement. Sensory-processing abilities among older persons and their relation to occupational engagement in various life settings should receive attention in research and practice. Occupational therapists should encourage older people to seek sensory input and provide them with rich sensory environments for enhancing meaningful engagement in real life.

  1. Chronic sensory stroke with and without central pain is associated with bilaterally distributed sensory abnormalities as detected by quantitative sensory testing.

    Science.gov (United States)

    Krause, Thomas; Asseyer, Susanna; Geisler, Frederik; Fiebach, Jochen B; Oeltjenbruns, Jochen; Kopf, Andreas; Villringer, Kersten; Villringer, Arno; Jungehulsing, Gerhard J

    2016-01-01

    Approximately 20% of patients suffering from stroke with pure or predominant sensory symptoms (referred to as sensory stroke patients) develop central poststroke pain (CPSP). It is largely unknown what distinguishes these patients from those who remain pain free. Using quantitative sensory testing (QST), we analyzed the somatosensory profiles of 50 patients with chronic sensory stroke, of which 25 suffered from CPSP. As compared with reference data from healthy controls, patients with CPSP showed alterations of thermal and mechanical thresholds on the body area contralateral to their stroke (P pain sensory stroke [NPSS] patients) exhibited similar albeit less pronounced contralesional changes. Paradoxical heat sensation (PHS) and dynamic mechanical allodynia (DMA) showed higher values in CPSP, and an elevated cold detection threshold (CDT) was seen more often in CPSP than in patients with NPSS (P pain summation (wind-up ratio) each correlated with the presence of pain (P chronic maladaptive cortical plasticity, particularly in patients with CPSP.

  2. 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.

  3. SENSORY ANALYSIS OF CUCUMBER VARIETIES AT DIFFERENT HARVEST TIMES II. PICKLING CUCUMBERS

    Directory of Open Access Journals (Sweden)

    Galina PEVICHAROVA

    2010-02-01

    Full Text Available During the period 2001-2002 sensory analysis of Bulgarian pickling cucumber varieties Toni, Iren and Pobeda was carried out. The varieties had identical parent female breeding line G-3. Fresh and canned fruits were evaluated at three harvest times. It was established that sensory properties of canned fruits cannot be entirely prognosticated from panel test data of the fresh ones. For breeding purposes sensory analysis of pickling cucumbers for processing should be performed using sterilized pickling cucumbers but not only fresh ones. More precise information about visual and gustatory properties of new created lines and hybrids will be obtained by performing of sensory analysis at different harvest times.

  4. Paneling architectural freeform surfaces

    KAUST Repository

    Eigensatz, Michael

    2010-07-26

    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, socalled 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. © 2010 ACM.

  5. 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.

  6. Consumer sensory analysis of high flavonoid transgenic tomatoes.

    Science.gov (United States)

    Lim, Wansang; Miller, Rebecca; Park, Jungeun; Park, Sunghun

    2014-06-01

    Tomatoes have ameliorative effects on cardiovascular disease and cancer. In this study, metabolic engineering of flavonoids was utilized to improve the nutritional value of tomatoes by increasing flavonol and anthocyanin content. Total flavonol content was significantly increased in both the peel and flesh using the onion chalcone isomerase (CHI) gene. The Delila (Del) and Rosea1 (Ros1) genes from the snapdragon Antirrhinum majus were concomitantly expressed to produce an anthocyanin-rich tomato which was purple in color. Sensory evaluation by a panel of 81 untrained consumers revealed no significant difference in liking of color or texture between CHI, Del/Ros1, and wild-type tomatoes. Consumers reported marginal but significantly higher preference for the flavor and overall liking of CHI tomatoes over Del/Ros1 and wild-type tomatoes. This study is the first to report the results of sensory tests of transgenic tomatoes by a consumer panel representing the general consuming public. Transgenic procedures were used to increase the flavonol and anthocyanin contents of tomatoes. An untrained consumer panel scored flavor and overall liking of the 2 transgenic tomatoes higher than wild-type tomatoes and reported no difference in liking of texture or color between the 3 tomatoes. After participating in the sensory study, 14% of the panelists changed their attitudes positively toward transgenic vegetables and 96% of the consumers on the panel reported that they would buy transgenic food if they believed that it would promote health. © 2014 Institute of Food Technologists®

  7. AML multi-gene panel testing: A review and comparison of two gene panels.

    Science.gov (United States)

    Thakral, G; Vierkoetter, K; Namiki, S; Lawicki, S; Fernandez, X; Ige, K; Kawahara, W; Lum, C

    2016-05-01

    Risk adapted therapy is standard practice in Acute Myeloid Leukemia (AML). A common diagnostic approach involves focusing on a three gene panel (CEPBA, FLT3, and NPM1). However, a complete representation of prognostic and predictive factors in AML necessitates an expanded series of genes, due to the dynamic interactions present between concurrent mutations. Hence, the current study aims to describe the benefits of an expanded risk profile in an unselected cohort of AML cases. The genomes of 11 randomly selected patients with AML were sequenced using next generation sequencing. A narrow three gene panel and broader 50 gene panel were contrasted. The expanded gene panel detected one additional pathogenic mutation in five patients and two pathogenic mutations in two patients, resulting in a change in their risk profile. Only 5/11 (45%) of AML patients demonstrated a pathogenic mutation on the 3 gene profile, however all patients had at least one detectable pathogenic mutation on the broader gene panel. The detection of a concurrent mutation by the expanded gene panel reversed the favorable risk profile for three patients. Detection of concurrent mutations enables rejection or validation of prognoses associated with NPM1 or CEBPA mutations. DNMT3a and TP53 mutations in AML have a pertinent prognostic and therapeutic value for patients and their addition enhances the current three gene panel. In our small study, the three gene panel changed the prognosis for three patients (3/11, 27%) with the detection of commonly occurring AML mutations. Copyright © 2016 Elsevier GmbH. All rights reserved.

  8. Measurement in Sensory Modulation: The Sensory Processing Scale Assessment

    Science.gov (United States)

    Miller, Lucy J.; Sullivan, Jillian C.

    2014-01-01

    OBJECTIVE. Sensory modulation issues have a significant impact on participation in daily life. Moreover, understanding phenotypic variation in sensory modulation dysfunction is crucial for research related to defining homogeneous groups and for clinical work in guiding treatment planning. We thus evaluated the new Sensory Processing Scale (SPS) Assessment. METHOD. Research included item development, behavioral scoring system development, test administration, and item analyses to evaluate reliability and validity across sensory domains. RESULTS. Items with adequate reliability (internal reliability >.4) and discriminant validity (p sensory modulation (scale reliability >.90; discrimination between group effect sizes >1.00). This scale has the potential to aid in differential diagnosis of sensory modulation issues. PMID:25184464

  9. REINFORCED COMPOSITE PANEL

    DEFF Research Database (Denmark)

    2003-01-01

    A composite panel having front and back faces, the panel comprising facing reinforcement, backing reinforcement and matrix material binding to the facing and backing reinforcements, the facing and backing reinforcements each independently comprising one or more reinforcing sheets, the facing...... by matrix material, the facing and backing reinforcements being interconnected to resist out-of-plane relative movement. The reinforced composite panel is useful as a barrier element for shielding structures, equipment and personnel from blast and/or ballistic impact damage....

  10. Solar reflection panels

    Science.gov (United States)

    Diver, Jr., Richard B.; Grossman, James W [Albuquerque, NM; Reshetnik, Michael [Boulder, CO

    2006-07-18

    A solar collector comprising a glass mirror, and a composite panel, wherein the back of the mirror is affixed to a front surface of the composite panel. The composite panel comprises a front sheet affixed to a surface of a core material, preferably a core material comprising a honeycomb structure, and a back sheet affixed to an opposite surface of the core material. The invention may further comprise a sealing strip, preferably comprising EPDM, positioned between the glass mirror and the front surface of the composite panel. The invention also is of methods of making such solar collectors.

  11. Sensory shelf life of dulce de leche.

    Science.gov (United States)

    Garitta, L; Hough, G; Sánchez, R

    2004-06-01

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

  12. 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

  13. Sensory and instrument-measured ground chicken meat color.

    Science.gov (United States)

    Sandusky, C L; Heath, J L

    1998-03-01

    Instrument values were compared to sensory perception of ground breast and thigh meat color. Different patty thicknesses (0.5, 1.5, and 2.0) and background colors (white, pink, green, and gray), previously found to cause differences in instrument-measured color, were used. Sensory descriptive analysis scores for lightness, hue, and chroma were compared to instrument-measured L* values, hue, and chroma. Sensory ordinal rank scores for lightness, redness, and yellowness were compared to instrument-generated L*, a*, and b* values. Sensory descriptive analysis scores and instrument values agreed in two of six comparisons using breast and thigh patties. They agreed when thigh hue and chroma were measured. Sensory ordinal rank scores were different from instrument color values in the ability to detect color changes caused by white, pink, green, and gray background colors. Instrument values agreed with sensory scores for lightness only when white and pink backgrounds were used. Instrument and sensory methods agreed when a* values and redness scores were compared using each of the backgrounds. The sensory panel did not detect differences in yellowness found by the instrument when samples on white and pink backgrounds were compared to samples on green and gray backgrounds. A majority of panelists (84 of 85) preferred samples on white or pink backgrounds. Red color of breast patties was associated with freshness. Reflective lighting was compared to transmission lighting using patties of different thicknesses. Sensory evaluation detected no differences in lightness due to breast patty thickness when reflective lighting was used. Increased thickness caused the patties to appear darker when transmission lighting was used. Decreased transmission lighting penetrating the sample made the patties appear more red. Reflective lighting made thigh patties appear lighter. Lightness decreased when thigh patty thickness increased with both reflective and transmission lighting

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

    DEFF Research Database (Denmark)

    Andersen, Barbara Vad; Bruun Brockhoff, Per; Hyldig, Grethe

    2015-01-01

    the consumers primarily paid attention to when rating overall liking and sensory satisfaction, respectively. Four apple-cherry fruit drinks were used, varying in: type of sweetener, and addition of aroma and fibre. The fruit drinks were used in a in a cross-over consumer study on 67 subjects together...... 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...... 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...

  15. Sensory Processing as a Predictor of Feeding/Eating Behaviors in Children with Autism Spectrum Disorder

    Directory of Open Access Journals (Sweden)

    Jerilyn Smith

    2016-04-01

    Full Text Available Background: Children with Autism Spectrum Disorder (ASD frequently have feeding and eating difficulties as well as unusual responses to sensory stimuli. This can lead to significantly compromised occupational performance. Method: A secondary data analysis study design was used to investigate sensory processing characteristics as predictors of feeding and eating disturbances. Study subjects were children aged 2 to 14 years (N = 171 with ASD. The Short Sensory Profile (SSP was used to determine the child’s sensory processing abilities. Correlational and multiple regression methods were employed to analyze the relationship between sensory processing and feeding and eating behaviors. Results: Results suggest that six out of eight of the sensory domains from the SSP were predictive of eating behaviors. Discussion: This study provides evidence to inform practice regarding the association of sensory processing and eating behaviors and supports the need for assessing sensory processing in children with ASD.

  16. Sensory evaluation and microbiological characterization of autochthonous Sombor cheese

    OpenAIRE

    Mijačević Zora; Bulajić Snežana

    2008-01-01

    In this paper the results of organoleptic evaluation, chemical and microbiological analysis of Sombor cheese were presented. Sombor cheese is a type of autochthonous cheese whose traditional processing method is still in use in areas of northern part of Serbia. The sensory profile, chemical and microbiological analysis were performed on 19 samples of traditionally made cheese collected from two households. The sensory evaluation of cheese samples showed its variation in taste and consistency,...

  17. Sensory atypicalities in dyads of children with autism spectrum disorder (ASD) and their parents.

    Science.gov (United States)

    Glod, Magdalena; Riby, Deborah M; Honey, Emma; Rodgers, Jacqui

    2017-03-01

    Sensory atypicalities are a common feature of autism spectrum disorder (ASD). To date, the relationship between sensory atypicalities in dyads of children with ASD and their parents has not been investigated. Exploring these relationships can contribute to an understanding of how phenotypic profiles may be inherited, and the extent to which familial factors might contribute towards children's sensory profiles and constitute an aspect of the broader autism phenotype (BAP). Parents of 44 children with ASD and 30 typically developing (TD) children, aged between 3 and 14 years, participated. Information about children's sensory experiences was collected through parent report using the Sensory Profile questionnaire. Information about parental sensory experiences was collected via self-report using the Adolescent/Adult Sensory Profile. Parents of children with ASD had significantly higher scores than parents of TD children in relation to low registration, over responsivity, and taste/smell sensory processing. Similar levels of agreement were obtained within ASD and TD parent-child dyads on a number of sensory atypicalities; nevertheless significant correlations were found between parents and children in ASD families but not TD dyads for sensation avoiding and auditory, visual, and vestibular sensory processing. The findings suggest that there are similarities in sensory processing profiles between parents and their children in both ASD and TD dyads. Familial sensory processing factors are likely to contribute towards the BAP. Further work is needed to explore genetic and environmental influences on the developmental pathways of the sensory atypicalities in ASD. Autism Res 2017, 10: 531-538. © 2016 International Society for Autism Research, Wiley Periodicals, Inc. © 2016 International Society for Autism Research, Wiley Periodicals, Inc.

  18. Association between dysfunctional elimination syndrome and sensory processing disorder.

    Science.gov (United States)

    Pollock, Mary R; Metz, Alexia E; Barabash, Theresa

    2014-01-01

    OBJECTIVE. We explored whether sensory processing disorder (SPD) is related to dysfunctional elimination syndrome (DES). METHOD. We used the Vancouver Nonneurogenic Lower Urinary Tract Dysfunction/Dysfunctional Elimination Syndrome Questionnaire and the Short Sensory Profile with participants who sought treatment of DES (n = 19) and healthy control participants (n = 55). RESULTS. Significantly more children with DES (53%) had SPD than was reported for the general population (p sensory processing pattern would be an important aspect that could influence the plan of care. Copyright © 2014 by the American Occupational Therapy Association, Inc.

  19. Our Sensory World.

    Science.gov (United States)

    Liesman, C.; Barringer, M. D.

    The booklet explores the role of sensory experiences in the severely developmentally disabled child. Developmental theory is addressed, followed by specific activity suggestions (broken down into developmental levels) for developing tactile sense, auditory sense, gustatory (taste) sense, olfactory sense, visual sense, and kinesthetic sense.…

  20. RECIPANEL: RECYCLED PAPER PANELS

    Directory of Open Access Journals (Sweden)

    HERNÁN CAÑOLA

    2012-01-01

    Full Text Available En este artículo se estudia la fabricación y el comportamiento mecánico de paneles a base de papel reciclado. El objetivo principal del proyecto es producir un prototipo de panel que emplee elementos provenientes de residuos sólidos (papel periódico y de un material conglomerante (cemento Portland blanco. El panel debe ser económico, debe tener buenas propiedades mecánicas y debe tener dimensiones comerciales para su uso en muros tabiques y en cielos falsos en la industria de la construcción. El Recipanel es un panel no estructural a base de papel reciclado. El Recipanel cumple las normas colombianas en lo relativo a los paneles de uso no estructural y presenta además unas excelentes características mecánicas.

  1. Sensory Processing Difficulties, Behavioral Problems, and Parental Stress in a Clinical Population of Young Children.

    Science.gov (United States)

    Gourley, Lauren; Wind, Carina; Henninger, Erin M; Chinitz, Susan

    2013-10-01

    This study examined the relationship between sensory processing difficulties, parental stress, and behavioral problems in a clinical sample of young children with developmental and behavioral difficulties. We hypothesized that a high rate of sensory processing difficulties would be found, that there would be a high rate of comorbidity between sensory processing difficulties and behavioral problems, and that children's sensory processing difficulties and parental stress would be highly correlated. Parents of 59 children ages two to five who attended an out-patient clinic in a low income, urban community completed the Child Behavior Checklist, Parental Stress Inventory-Short Form and the Short Sensory Profile. Children in this clinical population showed a high prevalence (55.9%) of sensory processing difficulties, a significantly higher rate than previously reported. Sensory processing deficits were correlated with behavioral difficulties and parental stress levels-suggesting that as sensory processing difficulties increase, so do behavioral difficulties and parental stress. Parents of children with sensory processing deficits had significantly higher levels of parental stress than parents of children without sensory deficits. Parenting stress levels were also clinically elevated for the cohort of children in which sensory processing difficulties and behavioral concerns co-existed. These findings suggest that treatment outcomes might improve and parental stress could be reduced if mental health clinicians were trained to identify and address sensory problems. This could result in more children being screened and treated for sensory processing difficulties and an eventual reduction in the rates of parental stress.

  2. The hypertriglyceridemic waist phenotype versus the National Cholesterol Education Program-Adult Treatment Panel III and International Diabetes Federation clinical criteria to identify high-risk men with an altered cardiometabolic risk profile.

    Science.gov (United States)

    Blackburn, Patricia; Lemieux, Isabelle; Alméras, Natalie; Bergeron, Jean; Côté, Mélanie; Tremblay, Angelo; Lamarche, Benoît; Després, Jean-Pierre

    2009-08-01

    The hypertriglyceridemic waist phenotype, the National Cholesterol Education Program-Adult Treatment Panel III (NCEP-ATP III) criteria, and the International Diabetes Federation (IDF) criteria have been proposed as screening tools to identify subjects with features of the metabolic syndrome and therefore at increased cardiometabolic risk. The aim of the present study was to compare the ability of these 3 clinical approaches to identify individuals at increased cardiometabolic risk as suggested by the presence of deteriorated markers such as hyperinsulinemia, elevated apolipoprotein B levels, small low-density lipoprotein particles, high C-reactive protein concentrations, and low adiponectin levels. For that purpose, physical and cardiometabolic characteristics of a sample of 272 white men recruited for various metabolic investigations were studied. The hypertriglyceridemic waist phenotype was defined as having both a high waist circumference (>or=90 cm) and increased fasting triglyceride levels (>or=2.0 mmol/L). Having at least 3 of the 5 NCEP-ATP III criteria or waist circumference of at least 94 cm plus any 2 of the 4 additional IDF criteria was also used to identify individuals at increased cardiometabolic risk. A large proportion of men with the hypertriglyceridemic waist phenotype also met the NCEP-ATP III (82.7%) or IDF (89.2%) criteria. Men with the hypertriglyceridemic waist phenotype were characterized by alterations in their lipoprotein-lipid profile that included small low-density lipoprotein particles, increased apolipoprotein B and insulin levels, as well as reduced adiponectin concentrations, which were similar to individuals meeting the NCEP-ATP III or the IDF criteria. Moreover, the Framingham risk score of men meeting any of the 3 screening tools criteria was higher and was similar across the 3 approaches (4.2, 3.8, and 3.7, respectively). These results suggest that hypertriglyceridemic waist may be as discriminant as the NCEP-ATP III or the IDF

  3. Brief Report: Assessment of Early Sensory Processing in Infants at High-Risk of Autism Spectrum Disorder

    Science.gov (United States)

    Germani, Tamara; Zwaigenbaum, Lonnie; Bryson, Susan; Brian, Jessica; Smith, Isabel; Roberts, Wendy; Szatmari, Peter; Roncadin, Caroline; Sacrey, Lori Ann R.; Garon, Nancy; Vaillancourt, Tracy

    2014-01-01

    This study assessed sensory processing differences between 24-month infants at high-risk of autism spectrum disorder (ASD), each with an older sibling with ASD, and low-risk infants with no family history of ASD. Sensory processing differences were assessed using the Infant/Toddler Sensory Profile, a parent-reported measure. Groups were compared…

  4. 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...

  5. Understanding Sensory Integration. ERIC Digest.

    Science.gov (United States)

    DiMatties, Marie E.; Sammons, Jennifer H.

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

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

    Science.gov (United States)

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

    2012-08-01

    American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52 mg/100 g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300 mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23 mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  7. Make Your Own Solar Panel.

    Science.gov (United States)

    Suzuki, David

    1992-01-01

    Presents an activity in which students make a simulated solar panel to learn about the principles behind energy production using solar panels. Provides information about how solar panels function to produce energy. (MCO)

  8. 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

  9. POPOVER Review Panel report

    Energy Technology Data Exchange (ETDEWEB)

    Davito, A.; Baker, C.J.; King, C.J.; Costerus, B.; Nelson, T.; Prokosch, D.; Pastrnak, J.; Grace, P.

    1996-04-10

    The POPOVER series of high explosive (HE) certification tests was conducted at the Big Explosives Experimental Facility (BEEF) in Area 4 of the Nevada Test Site (NTS). The two primary objectives of POPOVER were to certify that: (1) BEEF meets DOE requirements for explosives facilities and is safe for personnel-occupied operations during testing of large charges of conventional HE. (2) Facility structures and equipment will function as intended when subjected to the effects of these charges. After careful analysis of test results, the POPOVER Review Panel concludes that the POPOVER series met both objectives. Further details on the Review Panel`s conclusions are included in Section 7--Findings and Recommendations.

  10. Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foods

    OpenAIRE

    Charles S. Brennan; Kuri, Victor

    2002-01-01

    This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods are mainly influenced by quality attributes. Ethical factors are important in some cases, but they may be overstated. The relationships between consumers' awareness of organic food, price and perceived quality of food were investigated by tests involving series of consumer panels and sensory evaluation. Sensory responses were also matched to instrumental analysis data. Results indicated that...

  11. Sensory Perception: Lessons from Synesthesia

    Science.gov (United States)

    Harvey, Joshua Paul

    2013-01-01

    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. PMID:23766741

  12. Blue Ribbon Panel Report

    Science.gov (United States)

    An NCI Cancer Currents blog by the NCI acting director thanking the cancer community for contributing to the Cancer Moonshot Blue Ribbon Panel report, which was presented to the National Cancer Advisory Board on September 7.

  13. Autoimmune liver disease panel

    Science.gov (United States)

    Liver disease test panel - autoimmune ... Autoimmune disorders are a possible cause of liver disease. The most common of these diseases are autoimmune hepatitis and primary biliary cholangitis (formerly called primary biliary cirrhosis). This group of tests ...

  14. Basic metabolic panel

    Science.gov (United States)

    ... Sequential multi-channel analysis with computer-7; SMA7; Metabolic panel 7; CHEM-7 ... Bope ET, Kellerman RD. Endocrine and metabolic disorders. In: Bope ET, ... PA: Elsevier; 2017:chap 5. Oh MS, Briefel G. Evaluation ...

  15. FIFRA Scientific Advisory Panel

    Science.gov (United States)

    Experts on the Federal Insecticide, Fungicide, and Rodenticide Act Scientific Advisory Panel provide independent scientific advice to the EPA on a wide range of health and safety issues related to pesticides.

  16. Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean

    Directory of Open Access Journals (Sweden)

    Mei Yang

    2010-01-01

    Full Text Available Soymilk prepared from germinated soybean [Glycine max (L. Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were subsequently analyzed. Results showed that sogurt prepared from germinated soybean with the length of hypocotyls of 3 cm displayed lower pH and higher titratable acidity, and appeared to be more acceptable by the trained panel than sogurts prepared from soybean with hypocotyl length of 0 and 6 cm (p<0.05. Texture profile analysis demonstrated that the hardness of sogurts significantly decreased (from 26.71 to 16.89 g, while the adhesiveness significantly increased (from –71.77 to –31.94 g·s as hypocotyl length increased (p<0.05. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE profile of soymilk demonstrated that the α’ and α subunits of β-conglycinin (7S and the acidic chains of glycinin (11S were gradually degraded, which may be partly responsible for the decline of water holding capacity and the amelioration of textural properties of the germinated soy yogurt. The total concentration of free amino acids obtained by high-performance liquid chromatography (HPLC was 515.78 μg/mL in the soymilk from ungerminated soybean (S0, while it reached 847.44 and 880.75 μg/mL from soybean with 3-cm (S3 and 6-cm (S6 hypocotyls, respectively. Some of the increased levels of free amino acids may account for the improvement of flavour and reproduction of lactic acid bacteria. It could be concluded that, with appropriate germination, the physicochemical and textural properties as well as sensory characteristics of sogurt could be improved significantly.

  17. Hexagon solar power panel

    Science.gov (United States)

    Rubin, Irwin

    1978-01-01

    A solar energy panel comprises a support upon which silicon cells are arrayed. The cells are wafer thin and of two geometrical types, both of the same area and electrical rating, namely hexagon cells and hourglass cells. The hourglass cells are composites of half hexagons. A near perfect nesting relationship of the cells achieves a high density packing whereby optimum energy production per panel area is achieved.

  18. Hexagon solar power panel

    Science.gov (United States)

    Rubin, I. (Inventor)

    1978-01-01

    A solar energy panel support is described upon which silicon cells are arrayed. The cells are wafer thin and of two geometrical types, both of the same area and electrical rating, namely hexagon cells and hourglass cells. The hourglass cells are composites of half hexagons. A near perfect nesting relationship of the cells achieves a high density packing whereby optimum energy production per panel area is achieved.

  19. Pop-Art Panels

    Science.gov (United States)

    Alford, Joanna

    2012-01-01

    James Rosenquist's giant Pop-art panels included realistic renderings of well-known contemporary foods and objects, juxtaposed with famous people in the news--largely from the 1960s, '70s and '80s--and really serve as visual time capsules. In this article, eighth-graders focus on the style of James Rosenquist to create their own Pop-art panel that…

  20. Suco de maracujá : perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2

    OpenAIRE

    Izabela Furtado de Oliveira Rocha

    2016-01-01

    Resumo: O objetivo do presente trabalho foi determinar a intensidade ideal de sacarose no suco de maracujá, equivalência de doçura, perfil sensorial e aceitação por parte dos consumidores de amostras de suco de maracujá contendo sacarose e 5 diferentes eduldorantes. Além disso, o estudo avaliou a função gustativa de pacientes diabéticos tipo1 e tipo2 comparativamente com grupo controle sem diabetes utilizando-se suco de maracujá. Foram estudados 3 grupos: 44 pacientes com DM2, 34 com DM1 e 73...

  1. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].

    Science.gov (United States)

    Contreras López, Elizabeth; Jaimez Ordaz, Judith; Porras Martínez, Griselda; Juárez Santillán, Luis Felipe; Villanueva Rodríguez, Javier Añorve Morga y Socorro

    2010-06-01

    Atole is a Mexican pre-hispanic drink prepared traditionally with corn; however, cereals as wheat, rice and amaranth have also been used. The aim of this study was to determine the physicochemical and sensory properties of an amaranth flour to prepare a drink (atole) mentioned above, in order to determine its nutritive value. Proximate analysis of the amaranth, corn and rice drink flours was determined by means of official techniques of AOAC. Mineral content was carried out by atomic absorption spectrometry. Viscosity was measured in a reometer from 25 to 90 degrees C. The quantitative descriptive profile (QDA) of the amaranth drink was studied by a trained panel of 10 judges. Results showed that the amaranth drink flour presented the highest protein and fat content compared to corn and rice drink flours. Sodium and potassium were the most abundant minerals in all flours studied. Corn and rice drink flours showed a constant viscosity from 20 to 84 degrees C, to 85 degrees C an important increase in this parameter was observed. This increase was detected in the amaranth drink flour to 75 degrees C. Descriptors defined by trained judges for the QDA of the amaranth drink flours were: starch, almond/cherry, caramel, vanilla, strawberry, walnut and chocolate. The amaranth drink flour, compared to corn and rice drink flours, presented the best nutritional profile; it is important to emphasize its protein content.

  2. 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.

  3. Parasympathetic functions in children with sensory processing disorder

    Directory of Open Access Journals (Sweden)

    Roseann C Schaaf

    2010-03-01

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

  4. Cluster analysis of immunohistochemical profiles delineates CK7, vimentin, S100A1 and C-kit (CD117) as an optimal panel in the differential diagnosis of renal oncocytoma from its mimics.

    Science.gov (United States)

    Carvalho, Jason C; Wasco, Matthew J; Kunju, Lakshmi P; Thomas, Dafydd G; Shah, Rajal B

    2011-01-01

    To develop an immunohistochemical strategy for distinguishing renal oncocytoma (RO) from the eosinophilic variant of chromophobe (ChRCC), and papillary (PRCC) and clear cell (CRCC) renal cell carcinoma containing eosinophilic cytoplasm in core biopsy specimens. Cluster analysis was performed on immunohistochemical data from 21 RO, 16 ChRCC, 16 CRCC and 20 PRCC patients. A panel of CK7, C-kit, S100A1 and vimentin clustered into four groups. Cluster A (94% ChRCC) expressed C-kit and CK7 and lacked S100A1 and vimentin. Cluster B (95% RO) expressed C-kit, S100A1, focal CK7 (single or small clusters of cells) and lacked vimentin. Cluster C comprised a mixture of PRCC and CRCC with no expression of C-kit or CK7 and variable S100A1 and vimentin. PRCC with strong expression of CK7 clustered into group D. A panel of S100A1 (positive) and focal CK7 expression distinguished RO from ChRCC with 91% sensitivity and 93% specificity. A panel of vimentin (negative) and C-kit (positive) distinguished RO from CRCC with 83% sensitivity and 86% specificity and RO from PRCC with 79% sensitivity and 88% specificity. Hierarchical cluster analysis is an effective approach to analyse high-volume immunohistochemical data to generate an optimal panel in the differential diagnosis of oncocytoma from its mimics. © 2011 Blackwell Publishing Limited.

  5. 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 ...

  6. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.

    Science.gov (United States)

    Dermiki, Maria; Mounayar, Rana; Suwankanit, Chutipapha; Scott, Jennifer; Kennedy, Orla B; Mottram, Donald S; Gosney, Margot A; Blumenthal, Heston; Methven, Lisa

    2013-10-01

    Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected. Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76). The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds. © 2013 Society of Chemical Industry.

  7. Microbiological and Sensory Quality of Milk on the Domestic Market

    Directory of Open Access Journals (Sweden)

    Piotrowska Anna

    2015-12-01

    Full Text Available The evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale. Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points. There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

  8. Sensory Science Education

    DEFF Research Database (Denmark)

    Otrel-Cass, Kathrin

    2018-01-01

    little note of the body-mind interactions we have with the material world. Utilizing examples from primary schools, it is argued that a sensory pedagogy in science requires a deliberate sensitization and validation of the senses’ presence and that a sensor pedagogy approach may reveal the unique ways...... in how we all experience the world. Troubling science education pedagogy is therefore also a reconceptualization of who we are and how we make sense of the world and the acceptance that the body-mind is present, imbalanced and complex....

  9. Transcendence and Sensoriness

    DEFF Research Database (Denmark)

    Protestant theology and culture are known for a reserved, at times skeptical, attitude to the use of art and aesthetic forms of expression in a religious context. In Transcendence and Sensoriness, this attitude is analysed and discussed both theoretically and through case studies considered...... in a broad theological and philosophical framework of religious aesthetics. Nordic scholars of theology, philosophy, art, music, and architecture, discuss questions of transcendence, the human senses, and the arts in order to challenge established perspectives within the aesthetics of religion and theology....

  10. Evaluation of sensory quality of calf chops: a new methodological approach.

    Science.gov (United States)

    Etaio, I; Gil, P F; Ojeda, M; Albisu, M; Salmerón, J; Pérez Elortondo, F J

    2013-05-01

    A new method to evaluate the sensory quality of calf chops was developed by discussion with experts. Resulting method comprised four parameters: quality related to odor, texture, flavor and persistence. For each parameter, the sensory characteristics perceived are marked and, by using decision trees, corresponding quality is directly scored, so making the assessment more objective. Global sensory quality is calculated by weighting these four partial qualities. Due to sensory characteristic collection, the method also provides an exhaustive description of each sample. To check the appropriateness of the method, 127 calf chop samples were evaluated by a panel specifically trained to apply it. Results confirmed the suitability of the method to describe the samples and differentiate among them according to their quality level. This innovative approach can be very useful for quality control and also to study the effects of different factors on meat sensory quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. 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.

  12. 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

  13. Relationship between Social Competence and Sensory Processing in Children with High Functioning Autism Spectrum Disorders

    Science.gov (United States)

    Hilton, Claudia; Graver, Kathleen; LaVesser, Patricia

    2007-01-01

    Purpose: This study examines the relationship between social competence and sensory processing in children with high functioning autism spectrum disorders. Methodology: Children, ages 6-10 (N = 36), with high functioning autism spectrum disorders were assessed using the Social Responsiveness Scale (SRS) and the Sensory Profile (SP). A bivariate…

  14. 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…

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

    Science.gov (United States)

    Howe, Fiona E.; Stagg, Steven D.

    2016-01-01

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

  16. 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...

  17. Temperament and Sensory Features of Children with Autism

    Science.gov (United States)

    Brock, Matthew E.; Freuler, Ashley; Baranek, Grace T.; Watson, Linda R.; Poe, Michele D.; Sabatino, Antoinette

    2012-01-01

    Purpose This study sought to characterize temperament traits in a sample of children with autism spectrum disorder (ASD), ages 3–7 years old, and to determine the potential association between temperament and sensory features in ASD. Individual differences in sensory processing may form the basis for aspects of temperament and personality, and aberrations in sensory processing may inform why some temperamental traits are characteristic of specific clinical populations. Methods Nine dimensions of temperament from the Behavioral Style Questionnaire (McDevitt & Carey, 1996) were compared among groups of children with ASD (n = 54), developmentally delayed (DD; n = 33), and the original normative sample of typically developing children (Carey & McDevitt, 1978; n = 350) using an ANOVA to determine the extent to which groups differed in their temperament profiles. The hypothesized overlap between three dimensional constructs of sensory features (hyperresponsiveness, hyporesponsivness, and seeking) and the nine dimensions of temperament was analyzed in children with ASD using regression analyses. Results The ASD group displayed temperament scores distinct from norms for typically developing children on most dimensions of temperament (activity, rhythmicity, adaptability, approach, distractibility, intensity, persistence, and threshold) but differed from the DD group on only two dimensions (approach and distractibility). Analyses of associations between sensory constructs and temperament dimensions found that sensory hyporesponsiveness was associated with slowness to adapt, low reactivity, and low distractibility; a combination of increased sensory features (across all three patterns) was associated with increased withdrawal and more negative mood. Conclusions Although most dimensions of temperament distinguished children with ASD as a group, not all dimensions appear equally associated with sensory response patterns. Shared mechanisms underlying sensory responsiveness

  18. SENSORY AND CONSUMER TESTING LABORATORY

    Data.gov (United States)

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

  19. 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

  20. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.

    Science.gov (United States)

    Kamleh, R; Olabi, A; Toufeili, I; Najm, N E O; Younis, T; Ajib, R

    2012-03-01

    This study investigated the effect of salt reduction and partial replacement with KCl on the microbiological and sensory characteristics of fresh and matured Halloumi cheese. Halloumi samples were matured for 8 wk and moisture, fat, protein, pH, lactic acid, sodium, and potassium contents determined. Instrumental textural characteristics of the samples were measured using a texture analyzer. Microbiological analyses included counts of total bacteria, lactic acid bacteria, yeasts and molds, total coliforms, and psychrophilic bacteria. Descriptive sensory analysis was carried out by a 9-member panel, and acceptability testing was conducted with 72 panelists. Salt treatment had a significant effect on the pH, sodium, and potassium contents of the cheeses, whereas age by salt treatment interaction had a significant effect on the pH, lactic acid, and potassium contents of the samples. No major trends could be discerned from the texture profile analysis. All tested microorganisms increased with storage but in general did not differ between treatments and were, in certain instances, lower than levels reported in the literature for other cheeses. Descriptive analysis revealed a significant difference between salt treatments for bitterness, crumbliness, and moistness, whereas age of cheese was significant for saltiness and squeakiness. Salt treatment had no significant effect on any of the acceptability variables for all Halloumi samples. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. Advanced solar panel designs

    Science.gov (United States)

    Ralph, E. L.; Linder, E.

    1995-10-01

    This paper describes solar cell panel designs that utilize new hgih efficiency solar cells along with lightweight rigid panel technology. The resulting designs push the W/kg and W/sq m parameters to new high levels. These new designs are well suited to meet the demand for higher performance small satellites. This paper reports on progress made on two SBIR Phase 1 contracts. One panel design involved the use of large area (5.5 cm x 6.5 cm) GaAs/Ge solar cells of 19% efficiency combined with a lightweight rigid graphite fiber epoxy isogrid substrate configuration. A coupon (38 cm x 38 cm) was fabricated and tested which demonstrated an array specific power level of 60 W/kg with a potential of reaching 80 W/kg. The second panel design involved the use of newly developed high efficiency (22%) dual junction GaInP2/GaAs/Ge solar cells combined with an advanced lightweight rigid substrate using aluminum honeycomb core with high strength graphite fiber mesh facesheets. A coupon (38 cm x 38 cm) was fabricated and tested which demonstrated an array specific power of 105 W/kg and 230 W/sq m. This paper will address the construction details of the panels and an a analysis of the component weights. A strawman array design suitable for a typical small-sat mission is described for each of the two panel design technologies being studied. Benefits in respect to weight reduction, area reduction, and system cost reduction are analyzed and compared to conventional arrays.

  2. Panel 3 - characterization

    Energy Technology Data Exchange (ETDEWEB)

    Erck, R.A.; Erdemir, A.; Janghsing Hsieh; Lee, R.H.; Xian Zheng Pan; Deming Shu [Argonne National Lab., IL (United States); Feldman, A. [National Inst. of Standards and Technology, Gaithersburg, MD (United States); Glass, J.T. [North Carolina State Univ., Raleigh (United States); Kleimer, R. [Coors Ceramics Co., Golden, CO (United States); Lawton, E.A. [JPL/Caltech, Pasadena, CA (United States); McHargue, C.J. [Univ. of Tennessee, Knoxville (United States)

    1993-01-01

    The task of this panel was to identify and prioritize needs in the area of characterization of diamond and diamond-like-carbon (DLC) films for use in the transportation industry. Until recent advances in production of inexpensive films of diamonds and DLC, it was not feasible that these materials could be mass produced. The Characterization Panel is restricting itself to identifying needs in areas that would be most useful to manufacturers and users in producing and utilizing diamond and DLC coatings in industry. These characterization needs include in-situ monitoring during growth, relation of structure to performance, and standards and definitions.

  3. Effect of frozen period on the chemical, microbiological and sensory ...

    African Journals Online (AJOL)

    The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria and were subjected to sixty days of frozen storage and analyzed ...

  4. Sensory analysis of the fruit juice of palmyrah palm ( Borassus ...

    African Journals Online (AJOL)

    Systematic training of panelists to generate terms that describe and quantify the sensory characteristics of Borassus juice enabled the profiling of the product. The experimental study was conducted at the University of Cocody (Ivory Coast). Sixteen students and employees were selected as judges based on willingness to ...

  5. Sensory processing difficulties in school-age children born very preterm: An exploratory study.

    Science.gov (United States)

    Bröring, Tinka; Königs, Marsh; Oostrom, Kim J; Lafeber, Harrie N; Brugman, Anniek; Oosterlaan, Jaap

    2017-12-08

    Very preterm birth has a detrimental impact on the developing brain, including widespread white matter brain abnormalities that threaten efficient sensory processing. Yet, sensory processing difficulties in very preterm children are scarcely studied, especially at school age. To investigate somatosensory registration, multisensory integration and sensory modulation. 57 very preterm school-age children (mean age=9.2years) were compared to 56 gender and age matched full-term children. Group differences on somatosensory registration tasks (Registration of Light Touch, Sensory Discrimination of Touch, Position Sense, Graphestesia), a computerized multisensory integration task, and the parent-reported Sensory Profile were investigated using t-tests and Mann-Whitney U tests. In comparison to full-term children, very preterm children are less accurate on somatosensory registration tasks, including Registration of Light Touch (d=0.34), Position Sense (d=0.31) and Graphestesia (d=0.42) and show more sensory modulation difficulties (d=0.41), including both behavioral hyporesponsivity (d=0.52) and hyperresponsivity (d=0.56) to sensory stimuli. Tactile discrimination and multisensory integration efficiency were not affected in very preterm children. Aspects of sensory processing were only modestly related. Very preterm children show sensory processing difficulties regarding somatosensory registration and sensory modulation, and preserved multisensory (audio-visual) integration. Follow-up care for very preterm children should involve screening of sensory processing difficulties at least up to school age. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Descriptive sensory evaluations

    DEFF Research Database (Denmark)

    Dehlholm, Christian

    . The new methods were compared to the Flash Profile, Napping and conventional descriptive profiling. Furthermore, an approach for applying confidence ellipses to Multiple Factor Analysis (MFA) results from the statistical package R were suggested for the graphical validation and comparisons. PN allowed...... descriptive methodology is proposed and, based on the findings and evaluations of the studies, a concept scale that combines holistic and analytic assessor responses is proposed for future evaluations....

  7. Photovoltaic-Panel Laminator

    Science.gov (United States)

    Keenan, R.

    1985-01-01

    Two-piece unit heats and presses protective layers to form laminate. Rubber diaphragm between upper and lower vacuum chambers alternates between neutral position and one that presses against solar-cell array, supplying distributed force necessary to press layers of laminate together. Encapsulation helps to protect cells from environment and to ensure long panel life while allowing efficient generation of electricity from Sunlight.

  8. Student Panels, Business Administration

    DEFF Research Database (Denmark)

    Rask, Morten

    of MSc programmes, the MSc coordinator as well as the administrative secretary. A student panel meets with the department twice in the first year: Early in February to sum up experience from the first semester and in early in June to sum up experience from the second semester. At semester start each MSc...

  9. 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

  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 Carrot Pomace on the Chemical and Sensory Attributes of ...

    African Journals Online (AJOL)

    20; 70:30; 50:50. The proximate, carotenoid and mineral compositions of the blends were assessed using standard analytical methods. A 20-member panel, who are regular consumers of ogi gruel, assessed the sensory qualities (colour, taste, ...

  12. 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

    sensory panel was performed on the products, which varied according to storage method, storage time, origin, and species. For five out of eight samples, no significant differences in overall liking between the countries were found in the consumer study. However, the consumers gave the samples...

  13. 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...

  14. 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...

  15. Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

    DEFF Research Database (Denmark)

    Hyldig, Grethe; Jørgensen, Bo Munk; Undeland, Ingrid

    2012-01-01

    Iceland, outside the Norwegian coast, and in Kattegat/Skagerrak. The samplings were done according to a specific scheme and conducted over several seasons and 2 years. The herring was converted into butterfly fillets, packed in cardboard boxes, frozen, and then stored at –20 °C or –80 °C for up to 18 mo....... The sensory quality was characterized by objective sensory profiling. It was shown that two generalized sensory variables could be defined from a principal component analysis of the sensory data. Except for the expected pronounced effect from storage time, the most distinct variation followed the lipid...

  16. Sensory Dominance in Product Experience

    NARCIS (Netherlands)

    Fenko, A.B.

    2010-01-01

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

  17. Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira MAMEDE

    2016-01-01

    Full Text Available Abstract The objective of this study was to assess the efficiency of Flash Profiling (FP and Ranking Descriptive Analysis (RDA methods regarding sensory characterization using star fruit-flavored drink as matrix. Sample A was used as a standard. Other three samples were prepared based on sample A, by adding sugar, citric acid, carboxymethylcellulose or dye. The same panel (twelve assessors was used to carry out FP and, subsequently, RDA analysis. The qualitative training stage used in RDA method showed no difference regarding the assessors’ performance and panel consensus compared to FP. Both methods were efficient and discriminated samples in a similar way and in agreement with the physicochemical characterization. However, astringent and bitter aftertaste attributes were additionally used in sample description by RDA. The latter attribute was also relevant for samples discrimination in RDA. FP application was simpler and faster, mainly regarding time spent by the assessors; however, RDA provided more comprehensive description of samples.

  18. Sensory aspects of movement disorders

    Science.gov (United States)

    Patel, Neepa; Jankovic, Joseph; Hallett, Mark

    2016-01-01

    Movement disorders, which include disorders such as Parkinson’s disease, dystonia, Tourette’s syndrome, restless legs syndrome, and akathisia, have traditionally been considered to be disorders of impaired motor control resulting predominantly from dysfunction of the basal ganglia. This notion has been revised largely because of increasing recognition of associated behavioural, psychiatric, autonomic, and other non-motor symptoms. The sensory aspects of movement disorders include intrinsic sensory abnormalities and the effects of external sensory input on the underlying motor abnormality. The basal ganglia, cerebellum, thalamus, and their connections, coupled with altered sensory input, seem to play a key part in abnormal sensorimotor integration. However, more investigation into the phenomenology and physiological basis of sensory abnormalities, and about the role of the basal ganglia, cerebellum, and related structures in somatosensory processing, and its effect on motor control, is needed. PMID:24331796

  19. Sensory analysis of pet foods.

    Science.gov (United States)

    Koppel, Kadri

    2014-08-01

    Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities. © 2014 Society of Chemical Industry.

  20. Tic modulation using sensory tricks.

    Science.gov (United States)

    Gilbert, Rebecca Wolf

    2013-01-01

    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. 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. 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.

  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. Sensitivity analysis on ultimate strength of aluminium stiffened panels

    DEFF Research Database (Denmark)

    Rigo, P.; Sarghiuta, R.; Estefen, S.

    2003-01-01

    This paper presents the results of an extensive sensitivity analysis carried out by the Committee III.1 "Ultimate Strength" of ISSC?2003 in the framework of a benchmark on the ultimate strength of aluminium stiffened panels. Previously, different benchmarks were presented by ISSC committees...... stiffened aluminium panels (including extruded profiles). Main objectives are to compare codes/models and to perfom quantitative sensitivity analysis of the ultimate strength of a welded aluminium panel on various parameters (typically the heat-affected zone). Two phases were planned. In Phase A, alle...... of different parameters (sensitivity analysis)...

  3. 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 ...

  4. 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.

  5. 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...

  6. Atypical sensory processing is common in extremely low gestational age children.

    Science.gov (United States)

    Rahkonen, Petri; Lano, Aulikki; Pesonen, Anu-Katriina; Heinonen, Kati; Räikkönen, Katri; Vanhatalo, Sampsa; Autti, Taina; Valanne, Leena; Andersson, Sture; Metsäranta, Marjo

    2015-05-01

    Atypical sensory processing is common in children born extremely prematurely. We investigated sensory processing abilities in extremely low gestational age (ELGA) children and analysed associated neonatal risk factors, neuroanatomical findings and neurodevelopmental outcome. We carried out a prospective study of 44 ELGA children, including 42 who had undergone brain magnetic resonance imaging (MRI) at term-equivalent age, when they were 2 years of corrected age. Their sensory processing abilities were assessed with the Infant/Toddler Sensory Profile questionnaire and their neurodevelopmental with a structured Hempel neurological examination, Griffiths Mental Developmental Scales and Bayley Scales of Infant and Toddler Development Third Edition. Sensory profiles were definitely or probably atypical (sensory processing was associated with surgical closure of the patent ductus arteriosus (p = 0.02, adjusted p sensory processing in ELGA children was common, and children with neonatal neuroanatomical lesions tended to present specific behavioural responses to sensory stimuli. Surgical closure of the patent ductus arteriosus may predispose infants to feeding problems due to atypical oral sensory processing. ©2015 Foundation Acta Paediatrica. Published by John Wiley & Sons Ltd.

  7. Speciation through sensory drive in cichlid fish

    NARCIS (Netherlands)

    Seehausen, Ole; Terai, Yohey; Magalhaes, Isabel S.; Carleton, Karen L.; Mrosso, Hillary D. J.; Miyagi, Ryutaro; van der Sluijs, Inke; Schneider, Maria V.; Maan, Martine E.; Tachida, Hidenori; Imai, Hiroo; Okada, Norihiro

    2008-01-01

    Theoretically, divergent selection on sensory systems can cause speciation through sensory drive. However, empirical evidence is rare and incomplete. Here we demonstrate sensory drive speciation within island populations of cichlid fish. We identify the ecological and molecular basis of divergent

  8. LCD Panels: The Electronic Wonder.

    Science.gov (United States)

    Anderson, Glenn

    1994-01-01

    Describes Liquid Crystal Display (LCD) panels and their use in the classroom. Topics discussed include active versus passive matrix panels; the number of pixels; projectors, including transmissive or reflective overhead projectors; costs; and vendors that supply LCDs. (LRW)

  9. FEMA DFIRM Panel Scheme Polygons

    Data.gov (United States)

    Minnesota Department of Natural Resources — This layer contains information about the Flood Insurance Rate Map (FIRM) panel areas. The spatial entities representing FIRM panels are polygons. The polygon for...

  10. 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.

  11. Sensory processing and classroom emotional, behavioral, and educational outcomes in children with autism spectrum disorder.

    Science.gov (United States)

    Ashburner, Jill; Ziviani, Jenny; Rodger, Sylvia

    2008-01-01

    We explored the associations between sensory processing and classroom emotional, behavioral, and educational outcomes of children with autism spectrum disorder (ASD). Twenty-eight children with ASD (with average-range IQ) were compared with 51 age- and gender-matched typically developing peers on sensory processing and educational outcomes. For children with ASD, the Short Sensory Profile scores Underresponsive/Seeks Sensation and Auditory Filtering explained 47% of the variance in academic performance, yet estimated intelligence was not a significant predictor of academic performance. Significant negative correlations were found between (1) auditory filtering and inattention to cognitive tasks, (2) tactile hypersensitivity and hyperactivity and inattention, and (3) movement sensitivity and oppositional behavior. A pattern of auditory filtering difficulties, sensory underresponsiveness, and sensory seeking was associated with academic underachievement in the children with ASD. Children who have difficulty processing verbal instructions in noisy environments and who often focus on sensory-seeking behaviors appear more likely to underachieve academically.

  12. The effect of bumetanide treatment on the sensory behaviours of a young girl with Asperger syndrome.

    Science.gov (United States)

    Grandgeorge, Marine; Lemonnier, Eric; Degrez, Céline; Jallot, Nelle

    2014-01-31

    Sensory behaviours were not considered as core features of autism spectrum disorders until recently. However, they constitute an important part of the observed symptoms that result in social maladjustment and are currently quite difficult to treat. One promising strategy for the treatment of these behaviours is the use of bumetanide, which was previously shown to reduce the severity of autism spectrum disorders. In this study, we proposed to evaluate sensory behaviours using Dunn's Sensory Profile after 18 months of bumetanide treatment in a 10-year-old girl with Asperger syndrome. Reported improvements covered a large range of sensory behaviours, including auditory, vestibular, tactile, multisensory and oral sensory processing. Although our results were limited to a single case report, we believe that our clinical observations warrant clinical trials to test the long-term efficacy of bumetanide to manage the sensory behaviours of people with autism spectrum disorders.

  13. Relationships between sensory modulation and social supports and health-related quality of life.

    Science.gov (United States)

    Kinnealey, Moya; Koenig, Kristie Patten; Smith, Sinclair

    2011-01-01

    We explored the relationships between sensory modulation and health-related quality of life (HRQOL), social supports, and mental health symptoms of anxiety and depression. Twenty-eight adult volunteers ages 18-60 participated in the study. Fourteen adults were sensory overresponsive (SOR), and 14 adults in a matched comparative group were not sensory overresponsive (NSOR). All participants were tested using self-administered measures of sensory processing. Significant differences were found between SOR and NSOR groups on symptoms of anxiety, depression, and 4 of 8 indicators of HRQOL. Several analyses exploring the relationships among the variables tested suggest that sensory response style, whether comparing SOR and NSOR groups or exploring the correlation of the response quadrants of the Adolescent/Adult Sensory Profile, appears significantly and differentially related to symptoms of affective mental health and quality-of-life indicators, including social participation.

  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. Mounting clips for panel installation

    Energy Technology Data Exchange (ETDEWEB)

    Cavieres, Andres; Al-Haddad, Tristan; Goodman, Joseph

    2017-07-11

    A photovoltaic panel mounting clip comprising a base, central indexing tabs, flanges, lateral indexing tabs, and vertical indexing tabs. The mounting clip removably attaches one or more panels to a beam or the like structure, both mechanically and electrically. It provides secure locking of the panels in all directions, while providing guidance in all directions for accurate installation of the panels to the beam or the like structure.

  16. 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

  17. Rational Design of Composite Panels

    DEFF Research Database (Denmark)

    Riber, Hans Jørgen

    1996-01-01

    A non-linear structural model for composite panels is presented. The non-linear terms in the lateral displacements are modelled as an additional set of lateral loads acting on the panel. Hence the solution is reduced to that of an equivalent panel with small displacements In order to treat sandwich...

  18. Sensory gating in primary insomnia.

    Science.gov (United States)

    Hairston, Ilana S; Talbot, Lisa S; Eidelman, Polina; Gruber, June; Harvey, Allison G

    2010-06-01

    Although previous research indicates that sleep architecture is largely intact in primary insomnia (PI), the spectral content of the sleeping electroencephalographic trace and measures of brain metabolism suggest that individuals with PI are physiologically more aroused than good sleepers. Such observations imply that individuals with PI may not experience the full deactivation of sensory and cognitive processing, resulting in reduced filtering of external sensory information during sleep. To test this hypothesis, gating of sensory information during sleep was tested in participants with primary insomnia (n = 18) and good sleepers (n = 20). Sensory gating was operationally defined as (i) the difference in magnitude of evoked response potentials elicited by pairs of clicks presented during Wake and Stage II sleep, and (ii) the number of K complexes evoked by the same auditory stimulus. During wake the groups did not differ in magnitude of sensory gating. During sleep, sensory gating of the N350 component was attenuated and completely diminished in participants with insomnia. P450, which occurred only during sleep, was strongly gated in good sleepers, and less so in participants with insomnia. Additionally, participants with insomnia showed no stimulus-related increase in K complexes. Thus, PI is potentially associated with impaired capacity to filter out external sensory information, especially during sleep. The potential of using stimulus-evoked K complexes as a biomarker for primary insomnia is discussed.

  19. 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.

  20. 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.

  1. Clinical Space Medicine Panel

    Science.gov (United States)

    Baisden, Denise L.; Billica, Roger (Technical Monitor)

    2000-01-01

    The practice of space medicine is diverse. It includes routine preventive medical care of astronauts and pilots, the development of inflight medical capability and training of flight crews as well as the preflight, inflight, and postflight medical assessment and monitoring. The Johnson Space Center Medical Operations Branch is a leader in the practice of space medicine. The papers presented in this panel will demonstrate some of the unique aspects of space medicine.

  2. Panel data analysis using EViews

    CERN Document Server

    Agung, I Gusti Ngurah

    2013-01-01

    A comprehensive and accessible guide to panel data analysis using EViews software This book explores the use of EViews software in creating panel data analysis using appropriate empirical models and real datasets. Guidance is given on developing alternative descriptive statistical summaries for evaluation and providing policy analysis based on pool panel data. Various alternative models based on panel data are explored, including univariate general linear models, fixed effect models and causal models, and guidance on the advantages and disadvantages of each one is given. Panel Data Analysis

  3. Blood Test: Comprehensive Metabolic Panel (CMP)

    Science.gov (United States)

    ... Voice in Health Care Decisions Blood Test: Comprehensive Metabolic Panel (CMP) KidsHealth > For Parents > Blood Test: Comprehensive Metabolic Panel ( ... or kidneys) is working. What Is a Comprehensive Metabolic Panel (CMP)? The comprehensive metabolic panel (CMP) is a ...

  4. Multi-sensory Sculpting (MSS)

    DEFF Research Database (Denmark)

    von Wallpach, Sylvia; Kreuzer, Maria

    2013-01-01

    This article approaches brand knowledge retrieval from an embodied cognition perspective, assuming that brand-related cognitive representations result from conscious and non-conscious brand experiences involving multiple senses. Consumers store embodied brand knowledge on a predominantly non......-conscious and modality-specific level and use multi-sensory metaphors to express embodied knowledge. Retrieving embodied brand knowledge requires methods that (a) stimulate various senses that have been involved in brand knowledge formation and (b) give consumers the opportunity to express themselves metaphorically...... in a format similar to their cognitive representations. This article introduces multi-sensory sculpting (MSS) as a method that allows retrieving embodied brand knowledge via multi-sensory metaphors and proposes a multi-layered metaphor analysis procedure to interpret these multi-sensory data. The paper...

  5. 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.

  6. Analyzing sensory data with R

    CERN Document Server

    Le, Sebastien

    2014-01-01

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

  7. Sensory Dissonance Using Memory Model

    DEFF Research Database (Denmark)

    Jensen, Karl Kristoffer

    2015-01-01

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

  8. Sensory differences between beet and cane sugar sources.

    Science.gov (United States)

    Urbanus, Brittany L; Cox, Ginnefer O; Eklund, Emily J; Ickes, Chelsea M; Schmidt, Shelly J; Lee, Soo-Yeun

    2014-09-01

    Research concerning the sensory properties of beet and cane sugars is lacking in the scientific literature. Therefore, the objectives of this research were to determine whether a sensory difference was perceivable between beet and cane sugar sources in regard to their (1) aroma-only, (2) aroma and taste without nose clips, and (3) taste-only with nose clips, and to characterize the difference between the sugar sources using descriptive analysis. One hundred panelists evaluated sugar samples using a tetrad test. A significant difference (P cane sugar sources when evaluated by aroma-only and taste and aroma without nose clips. However, there was no difference when tasted with nose clips. To characterize the observed differences, ten trained panelists identified and quantified key sensory attributes of beet and cane sugars using descriptive analysis. Analysis of variance indicated significant differences (P sugar samples for 8 of the 10 attributes including: off-dairy, oxidized, earthy, and barnyard aroma, fruity and burnt sugar aroma-by-mouth, sweet aftertaste, and burnt sugar aftertaste. The sensory profile of beet sugar was characterized by off-dairy, oxidized, earthy, and barnyard aromas and by a burnt sugar aroma-by-mouth and aftertaste, whereas cane sugar was characterized by a fruity aroma-by-mouth and sweet aftertaste. This study shows that beet and cane sugar sources can be differentiated by their aroma and provides a sensory profile characterizing the differences. As sugar is used extensively as a food ingredient, sensory differences between beet and cane sugar sources once incorporated into different product matrices should be studied as a next step. © 2014 Institute of Food Technologists®

  9. Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland

    OpenAIRE

    Gilsenan, Clare; Burke, Roisin; Barry-Ryan, Catherine

    2011-01-01

    A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes, and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition to this, the conventional tomatoes showed significant differences for oBrix, reducing sugars and electrical conductivity. No significant differences were ...

  10. Concentrating photovoltaic solar panel

    Science.gov (United States)

    Cashion, Steven A; Bowser, Michael R; Farrelly, Mark B; Hines, Braden E; Holmes, Howard C; Johnson, Jr., Richard L; Russell, Richard J; Turk, Michael F

    2014-04-15

    The present invention relates to photovoltaic power systems, photovoltaic concentrator modules, and related methods. In particular, the present invention features concentrator modules having interior points of attachment for an articulating mechanism and/or an articulating mechanism that has a unique arrangement of chassis members so as to isolate bending, etc. from being transferred among the chassis members. The present invention also features adjustable solar panel mounting features and/or mounting features with two or more degrees of freedom. The present invention also features a mechanical fastener for secondary optics in a concentrator module.

  11. Photovoltaic panel clamp

    Science.gov (United States)

    Brown, Malcolm P.; Mittan, Margaret Birmingham; Miros, Robert H. J.; Stancel, Robert

    2013-03-19

    A photovoltaic panel clamp includes an upper and lower section. The interface between the assembled clamp halves and the module edge is filled by a flexible gasket material, such as EPDM rubber. The gasket preferably has small, finger like protrusions that allow for easy insertion onto the module edge while being reversed makes it more difficult to remove them from the module once installed. The clamp includes mounting posts or an integral axle to engage a bracket. The clamp also may include a locking tongue to secure the clamp to a bracket.

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

    Science.gov (United States)

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

    2016-02-28

    Previous studies highlighted the involvement of sensory perception in emotional processes. However, the role of extreme sensory processing patterns expressed in hyper- or hyposensitivity was not thoroughly considered. The present study, in real life conditions, examined the unique sensory processing patterns of individuals with major affective disorders and their relationship with psychiatric symptomatology. The sample consisted of 105 participants with major affective conditions ranging in age from 20 to 84 years (mean=56.7±14.6). All participants completed the Temperament Evaluation of Memphis, Pisa, Paris and San Diego (TEMPS-A), the second version of the Beck Depression Inventory (BDI-II), and Adolescent/Adult Sensory Profile (AASP). Sensory sensitivity/avoiding hypersensitivity patterns and low registration (a hyposensitivity pattern) were prevalent among our sample as compared to normative data. About seventy percent of the sample showed lower seeking tendency. Stepwise regression analyses revealed that depression and anxious/cyclothymic affective temperaments were predicted by sensory sensory/avoiding. Anxious and irritable affective temperaments were predicted by low registration. Hyperthymic affective temperament and lower severity of depression were predicted by sensation seeking. Hyposensitivity or hypersensitivity may be "trait" markers of individuals with major affective disorders. Interventions should refer to the individual unique sensory profiles and their behavioral and functional impact in the context of real life. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  13. 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.

  14. 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

  15. 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

  16. The "Virtual" Panel: A Computerized Model for LGBT Speaker Panels.

    Science.gov (United States)

    Beasley, Christopher; Torres-Harding, Susan; Pedersen, Paula J

    2012-10-01

    Recent societal trends indicate more tolerance for homosexuality, but prejudice remains on college campuses. Speaker panels are commonly used in classrooms as a way to educate students about sexual diversity and decrease negative attitudes toward sexual diversity. The advent of computer delivered instruction presents a unique opportunity to broaden the impact of traditional speaker panels. The current investigation examined the influence of an interactive "virtual" gay and lesbian speaker panel on cognitive, affective, and behavioral homonegativity. Findings suggest the computer-administered panel is lowers homonegativity, particularly for affective experiential homonegativity. The implications of these findings for research and practice are discussed.

  17. Increased Prevalence of Unusual Sensory Behaviors in Infants at Risk for, and Teens with, Autism Spectrum Disorder.

    Science.gov (United States)

    Van Etten, Hannah M; Kaur, Maninderjit; Srinivasan, Sudha M; Cohen, Shereen J; Bhat, Anjana; Dobkins, Karen R

    2017-11-01

    The current study investigated the prevalence and pattern of unusual sensory behaviors (USBs) in teens with Autism Spectrum Disorder (ASD) and infants (3-36 months) at risk for ASD. From two different sites (UCSD and UConn), caregivers of infants at high (n = 32) and low risk (n = 33) for ASD, and teenagers with (n = 12) and without ASD (n = 11), completed age-appropriate Sensory Profile questionnaires (Infant/Toddler Sensory Profile; Dunn 2002; Adolescent/Adult Sensory Profile; Brown and Dunn 2002). The results show that high-risk infants and teenagers with ASD exhibit higher-than-typical prevalence of USBs. Results of our distribution analyses investigating the direction of sensory atypicalities (greater-than-typical vs. less-than-typical) revealed a fair degree of consistency amongst teens, however, USB patterns were more varied in high-risk infants.

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

    Science.gov (United States)

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

    2014-11-01

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

  19. 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.

  20. Sensory Topography of Oral Structures.

    Science.gov (United States)

    Bearelly, Shethal; Cheung, Steven W

    2017-01-01

    Sensory function in the oral cavity and oropharynx is integral to effective deglutition and speech production. The main hurdle to evaluation of tactile consequences of upper aerodigestive tract diseases and treatments is access to a reliable clinical tool. We propose a rapid and reliable procedure to determine tactile thresholds using buckling monofilaments to advance care. To develop novel sensory testing monofilaments and map tactile thresholds of oral cavity and oropharyngeal structures. A prospective cross-sectional study of 37 healthy adults (12 men, 25 women), specifically without a medical history of head and neck surgery, radiation, or chemotherapy, was carried out in an academic tertiary medical center to capture normative data on tactile sensory function in oral structures. Cheung-Bearelly monofilaments were constructed by securing nylon monofilament sutures (2-0 through 9-0) in the lumen of 5-French ureteral catheters, exposing 20 mm for tapping action. Buckling force consistency was evaluated for 3 lots of each suture size. Sensory thresholds of 4 oral cavity and 2 oropharyngeal subsites in healthy participants (n = 37) were determined by classical signal detection methodology (d-prime ≥1). In 21 participants, test-retest reliability of sensory thresholds was evaluated. Separately in 16 participants, sensory thresholds determined by a modified staircase method were cross-validated with those obtained by classical signal detection. Buckling forces of successive suture sizes were distinct (P 0.7). The lower lip, anterior tongue, and buccal mucosa were more sensitive than the soft palate, posterior tongue, and posterior pharyngeal wall (P oral cavity and oropharyngeal tactile sensation is organized in accordance to decreasing sensitivity along the anteroposterior trajectory and growth of perceptual intensity at all subsites is log-linear. Cheung-Bearelly monofilaments are accessible, disposable, and consistent esthesiometers. This novel clinical

  1. 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...

  2. 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.

  3. Sensory Processing Disorders are Associated with Duration of Current Episode and Severity of Side Effects.

    Science.gov (United States)

    Serafini, Gianluca; Engel-Yeger, Batya; Vazquez, Gustavo H; Pompili, Maurizio; Amore, Mario

    2017-01-01

    Longer duration of untreated illness, longer duration of current episode, and the severity of medication side effects may negatively impact on the perceived disability and psychosocial impairment of patients with major affective and anxiety disorders. Studies also suggested the involvement of sensory perception in emotional and psychopathological processes. The present study aimed to examine the relationship between Sensory Processing Disorders (SPD), duration of untreated illness and current illness episode, and the severity of side effects related to psychoactive medications. The sample included 178 participants with an age ranging from 17 to 85 years (mean=53.84±15.55). Participants were diagnosed with unipolar Major Depressive Disorder (MDD) (50%), Bipolar Disorder (BD) (33.7%), and Anxiety disorders (16.3%). They completed a socio-demographic questionnaire, the Udvalg for Kliniske Undersøgelser (UKU), and Adolescent/Adult Sensory Profile (AASP) questionnaire. Longer duration of current episode correlated with greater registration of sensory input and lower avoidance from sensory input among unipolar patients; with lower registration of sensory input, and higher tendency for sensory sensitivity/avoidance among bipolar participants; with lower sensory sensitivity/avoidance among anxiety participants, respectively. Also, mean UKU total scores correlated with lower sensory sensitivity among bipolar individuals. SPD expressed in either hypo/hyper sensitivity may serve to clinically characterize subjects with major affective and anxiety disorders.

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

    Science.gov (United States)

    Engel-Yeger, Batya; Gonda, Xenia; Muzio, Caterina; Rinosi, Giorgio; Pompili, Maurizio; Amore, Mario; Serafini, Gianluca

    2016-01-01

    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. 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. 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. 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.

  5. 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.

  6. Solar panel parallel mounting configuration

    Science.gov (United States)

    Mutschler, Jr., Edward Charles (Inventor)

    1998-01-01

    A spacecraft includes a plurality of solar panels interconnected with a power coupler and an electrically operated device to provide power to the device when the solar cells are insolated. The solar panels are subject to bending distortion when entering or leaving eclipse. Spacecraft attitude disturbances are reduced by mounting each of the solar panels to an elongated boom made from a material with a low coefficient of thermal expansion, so that the bending of one panel is not communicated to the next. The boom may be insulated to reduce its bending during changes in insolation. A particularly advantageous embodiment mounts each panel to the boom with a single mounting, which may be a hinge. The single mounting prevents transfer of bending moments from the panel to the boom.

  7. Organizing sensory information for postural control in altered sensory environments.

    Science.gov (United States)

    McCollum, G; Shupert, C L; Nashner, L M

    1996-06-07

    Healthy human subjects can maintain adequate balance despite distorted somatosensory or visual feedback or vestibular feedback distorted by a peripheral vestibular disorder. Although it is not precisely known how this sensorimotor integration task is achieved, the nervous system coordinates information from multiple sensory systems to produce motor commands differently in different sensory environments. These different ways of coordinating sensory information and motor commands can be thought of as "sensorimotor states". The way the nervous system distributes the monitoring of postural sway among states is analysed in this paper as a logical structure of transitions between states. The form of the transition structure is specified and distinguished from a finite state machine. The hypothesis that the nervous system could use a transition structure to maintain balance is tested by developing transition structures which are consistent with a set of experimental observations of postural control in healthy subjects and three groups of patients with peripheral vestibular disease.

  8. Reliability Study in Solar Panels

    OpenAIRE

    Español Lifante, Albert

    2012-01-01

    Crystalline silicon Modules are formed by single silicon photovoltaic cells. Since each one of these cells individually contributes to the overall electric power of the panel, the failure of one of them directly affects to its benefits and performance. To Minimize these negative effects, junction boxes with few bypass diodes are usually included in Photovoltaic Solar panels. A still experimental way to built solar panels is to integrate bypass diodes in every single cell, which would in...

  9. 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.

  10. 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.

  11. Desain Panel Absorpsi Difusor Bunu

    Directory of Open Access Journals (Sweden)

    Indradjaja Makainas

    2017-03-01

    Full Text Available Panel Absorpsi Difusor Bunu adalah panel akustik yang berfungsi sebagai penyerap sekaligus pemencar bunyi yang terbuat dari sabut kelapa (bunu. Panel ini digunakan untuk mendapatkan Waktu Dengung (ReveberationTime sesuai standar kenyamanan pendengaran didalam ruang teater rumah (home theater, ruang karaoke, studio penyiaran radio, studio rekaman, ruang kelas/siding ,ruangi badah, auditorium. Bunu sebagai bahan yang melimpah di seluruh pelosok Nusantara yang dikenal dengan sebutan kepulauan Nyiur Melambai perlu dimaksimalkan pemanfaatannya. Didaerah umumnya bunu hanya dijadikan sebagai bahan bakar memasak, malah menjadi limbah dari hasil pengolahan kopra. Panel dikerjakan di AKAS desa Rantewringin kabupaten Kebumen provinsi Jawa Tengah dengan cara manua lkecual idalam menguraikan sabut kelapa menjadi serat (coirfibre dan serbuk (cocopeat. Bahan pembuat panel adalah seratnya yang disusun berlapis. Panel dibuat dalam 2 (dua jenis terdiri dari yang datar yang disebut panel indrabunu 01 dan piramida disebut indrabunu 02, untuk mendapatkan nilai koefisien serap αyang berbeda. Pengujian nilai α dari panel dilakukan di Laboratorium Akustik Pusat Penelitian Metrologi LIPI Serpong. Kata Kunci : bunu,panel,absorpsi,difusor

  12. ALDS 1978 panel review. [PNL

    Energy Technology Data Exchange (ETDEWEB)

    Hall, D.L. (ed.)

    1979-08-01

    Pacific Northwest Laboratory (PNL) is examining the analysis of large data sets (ALDS). After one year's work, a panel was convened to evaluate the project. This document is the permanent record of that panel review. It consists of edited transcripts of presentations made to the panel by the PNL staff, a summary of the responses of the panel to these presentations, and PNL's plans for the development of the ALDS project. The representations of the PNL staff described various aspects of the project and/or the philosophy surrounding the project. Supporting materials appear in appendixes. 20 figures, 4 tables. (RWR)

  13. 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…

  14. 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…

  15. The beauty of sensory ecology.

    Science.gov (United States)

    Otálora-Luna, Fernando; Aldana, Elis

    2017-08-10

    Sensory ecology is a discipline that focuses on how living creatures use information to survive, but not to live. By trans-defining the orthodox concept of sensory ecology, a serious heterodox question arises: how do organisms use their senses to live, i.e. to enjoy or suffer life? To respond to such a query the objective (time-independent) and emotional (non-rational) meaning of symbols must be revealed. Our program is distinct from both the neo-Darwinian and the classical ecological perspective because it does not focus on survival values of phenotypes and their functions, but asks for the aesthetic effect of biological structures and their symbolism. Our message recognizes that sensing apart from having a survival value also has a beauty value. Thus, we offer a provoking and inspiring new view on the sensory relations of 'living things' and their surroundings, where the innovating power of feelings have more weight than the privative power of reason.

  16. Sensory analysis in grapes benitaka

    Energy Technology Data Exchange (ETDEWEB)

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

    2011-07-01

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

  17. Sensory processing and ADHD in children with fetal alcohol spectrum disorder.

    Science.gov (United States)

    Abele-Webster, Lynne A; Magill-Evans, Joyce E; Pei, Jacqueline R

    2012-02-01

    Sensory processing problems are prevalent in children who have fetal alcohol spectrum disorder. It is unclear to what degree these problems are distinct from attention deficits as measured during the diagnostic process in these children. To understand sensory processing in these children, which may assist with early identification and intervention. The relationship between attention and sensory processing was studied in a retrospective sample of 26 Canadian children diagnosed with fetal alcohol spectrum disorder. A very low correlation (r = .02) between Short Sensory Profile scores and the attention deficit hyperactivity index of the Conners' Parent Rating Scales was found for the five- to ten-year-old children. Sensory processing problems were found in 81% of the children, similar to other studies of children with fetal alcohol spectrum disorder. These findings can guide modifications of the environments, tasks, and approaches to children with fetal alcohol spectrum disorder.

  18. Parasympathetic functions in children with sensory processing disorder.

    Science.gov (United States)

    Schaaf, Roseann C; Benevides, Teal; Blanche, Erna Imperatore; Brett-Green, Barbara A; Burke, Janice P; Cohn, Ellen S; Koomar, Jane; Lane, Shelly J; Miller, Lucy Jane; May-Benson, Teresa A; Parham, Diane; Reynolds, Stacey; Schoen, Sarah A

    2010-01-01

    The overall goal of this study was to determine if parasympathetic nervous system (PsNS) activity 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 activity is related to sensory reactivity in children who have a type of condition associated with sensory processing disorders termed sensory modulation dysfunction (SMD). If so, this will have important implications for understanding the mechanisms underlying sensory processing problems of children and for developing intervention strategies to address them. The primary aims of this project were: (1) to evaluate PsNS activity in children with SMD compared to typically developing (TYP) children, and (2) to determine if PsNS activity is a significant predictor of sensory behaviors and adaptive functions among children with SMD. We examine PsNS activity during the Sensory Challenge Protocol; which includes baseline, the administration of eight sequential stimuli in five sensory domains, recovery, and also evaluate response to a prolonged auditory stimulus. As a secondary aim we examined whether subgroups of children with specific physiological and behavioral sensory reactivity profiles can be identified. Results indicate that as a total group the children with severe SMD demonstrated a trend for low baseline PsNS activity, compared to TYP children, suggesting this may be a biomarker for SMD. In addition, children with SMD as a total group demonstrated significantly poorer adaptive behavior in the communication and daily living subdomains and in the overall Adaptive Behavior Composite of the Vineland than TYP children. Using latent class analysis, the subjects were grouped by severity and the severe SMD group had significantly lower PsNS activity at baseline, tones and prolonged auditory. These results provide preliminary evidence that children

  19. 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...... stored in ice smelled and tasted more of fresh herring and were juicier than herring from the North Sea stored in tanks. (C) 2004 Society of Chemical Industry...

  20. 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

  1. Plane and parabolic solar panels

    OpenAIRE

    Sales, J. H. O.; Suzuki, A. T.

    2009-01-01

    We present a plane and parabolic collector that absorbs radiant energy and transforms it in heat. Therefore we have a panel to heat water. We study how to increment this capture of solar beams onto the panel in order to increase its efficiency in heating water.

  2. Panel Smooth Transition Regression Models

    DEFF Research Database (Denmark)

    González, Andrés; Terasvirta, Timo; Dijk, Dick van

    We introduce the panel smooth transition regression model. This new model is intended for characterizing heterogeneous panels, allowing the regression coefficients to vary both across individuals and over time. Specifically, heterogeneity is allowed for by assuming that these coefficients are bou...

  3. 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).

  4. Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

    OpenAIRE

    Xia, Dong; Zhang, Dan Ni; Gao, Shao Ting; Chen, Le; Li, Nan; Zheng, Fu Ping; Liu, Yuan

    2017-01-01

    Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that...

  5. Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

    OpenAIRE

    P. Monteiro, Maria João; A. Costa, Ana Isabel; Franco, Maria Isabel; Bechoff, Aurelie; Cisse, Mady; Geneviève, Fliedel; Tomlins, Keith; E. Pintado, Maria Manuela

    2017-01-01

    Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty-two samples, including freshly prepared and ready-to-drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in ...

  6. Mounting clips for panel installation

    Science.gov (United States)

    Cavieres, Andres; Al-Haddad, Tristan; Goodman, Joseph; Valdes, Francisco

    2017-02-14

    An exemplary mounting clip for removably attaching panels to a supporting structure comprises a base, spring locking clips, a lateral flange, a lever flange, and a spring bonding pad. The spring locking clips extend upwardly from the base. The lateral flange extends upwardly from a first side of the base. The lateral flange comprises a slot having an opening configured to receive at least a portion of one of the one or more panels. The lever flange extends outwardly from the lateral flange. The spring bonding flange extends downwardly from the lever flange. At least a portion of the first spring bonding flange comprises a serrated edge for gouging at least a portion of the one or more panels when the one or more panels are attached to the mounting clip to electrically and mechanically couple the one or more panels to the mounting clip.

  7. Transcortical sensory aphasia in China.

    Science.gov (United States)

    Gao, S; Benson, D F

    1987-01-01

    Three cases of transcortical sensory aphasia in Chinese speakers were associated with left parieto-temporal junction strokes. The possibility that this relatively rare aphasia syndrome is more common in the Chinese is raised and a theoretical explanation based on differences in Oriental written language is presented.

  8. Sensory imagination and narrative perspective

    DEFF Research Database (Denmark)

    Grünbaum, Thor

    2013-01-01

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

  9. Sensory Substitution for Wounded Servicemembers

    Science.gov (United States)

    2009-10-28

    Rehabilitation The IHMC Mobility Assist Exoskeleton (Figure 12) has great potential for gait rehabilitation because of its high fidelity impedance control...mobility assist exoskeleton technologies. Through sensory substitution device demonstrations, we solicited subjective situation awareness feedback...with TBI also evaluated the passive mobility assist exoskeleton , which enabled him to walk at a normal gait, unassisted, for the first time since

  10. Using a Standardized Clinical Quantitative Sensory Testing Battery to Judge the Clinical Relevance of Sensory Differences Between Adjacent Body Areas.

    Science.gov (United States)

    Dimova, Violeta; Oertel, Bruno G; Lötsch, Jörn

    2017-01-01

    Skin sensitivity to sensory stimuli varies among different body areas. A standardized clinical quantitative sensory testing (QST) battery, established for the diagnosis of neuropathic pain, was used to assess whether the magnitude of differences between test sites reaches clinical significance. Ten different sensory QST measures derived from thermal and mechanical stimuli were obtained from 21 healthy volunteers (10 men) and used to create somatosensory profiles bilateral from the dorsum of the hands (the standard area for the assessment of normative values for the upper extremities as proposed by the German Research Network on Neuropathic Pain) and bilateral at volar forearms as a neighboring nonstandard area. The parameters obtained were statistically compared between test sites. Three of the 10 QST parameters differed significantly with respect to the "body area," that is, warmth detection, thermal sensory limen, and mechanical pain thresholds. After z-transformation and interpretation according to the QST battery's standard instructions, 22 abnormal values were obtained at the hand. Applying the same procedure to parameters assessed at the nonstandard site forearm, that is, z-transforming them to the reference values for the hand, 24 measurements values emerged as abnormal, which was not significantly different compared with the hand (P=0.4185). Sensory differences between neighboring body areas are statistically significant, reproducing prior knowledge. This has to be considered in scientific assessments where a small variation of the tested body areas may not be an option. However, the magnitude of these differences was below the difference in sensory parameters that is judged as abnormal, indicating a robustness of the QST instrument against protocol deviations with respect to the test area when using the method of comparison with a 95 % confidence interval of a reference dataset.

  11. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat.

    Science.gov (United States)

    Contini, Claudia; Álvarez, Rocío; O'Sullivan, Michael; Dowling, Denis P; Gargan, Sean Óg; Monahan, Frank J

    2014-03-01

    An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact

    Directory of Open Access Journals (Sweden)

    Andrei Borşa

    2015-11-01

    Full Text Available Irritable bowel syndrome is a common disorder affecting millions of people worldwide. Because it's not clear what’s causing it, treatment focuses on the relief of symptoms. Over the past few years new alternative treatments with multispecies probiotics have been tested. This paper aims to present the results obtained through sensory analysis of a probiotic prototype drink specially designed for people affected by irritable bowel syndrome, made with fruit and vegetable peels that are usually thrown away and added encapsulated probiotic cells. Nine drink prototypes were produced using apples, sugar beets, grapes, carrots peels and water. The obtained samples were analyzed using the nine point hedonic scale test and a panel consisting of 60 potential consumers. Analyzing the data, a recipe meeting most expectations of potential consumers was suggested. The study revealed that the analyzed probiotic prototype drinks can become an alternative to current products on the market, having positive feedback from the sensory analysis panel

  13. Behavioral, perceptual, and neural alterations in sensory and multisensory function in autism spectrum disorder.

    Science.gov (United States)

    Baum, Sarah H; Stevenson, Ryan A; Wallace, Mark T

    2015-11-01

    Although sensory processing challenges have been noted since the first clinical descriptions of autism, it has taken until the release of the fifth edition of the Diagnostic and Statistical Manual of Mental Disorders (DSM-5) in 2013 for sensory problems to be included as part of the core symptoms of autism spectrum disorder (ASD) in the diagnostic profile. Because sensory information forms the building blocks for higher-order social and cognitive functions, we argue that sensory processing is not only an additional piece of the puzzle, but rather a critical cornerstone for characterizing and understanding ASD. In this review we discuss what is currently known about sensory processing in ASD, how sensory function fits within contemporary models of ASD, and what is understood about the differences in the underlying neural processing of sensory and social communication observed between individuals with and without ASD. In addition to highlighting the sensory features associated with ASD, we also emphasize the importance of multisensory processing in building perceptual and cognitive representations, and how deficits in multisensory integration may also be a core characteristic of ASD. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Sensory processing and motor skill performance in elementary school children with autism spectrum disorder.

    Science.gov (United States)

    Liu, Ting

    2013-02-01

    Research to examine both sensory processing and motor skill performance in children with autism spectrum disorder (ASD) is limited. This study assessed whether children with ASD would show sensory and motor delays compared to typically developing children and examined the relationship between sensory processing and motor performance. 32 children diagnosed with ASD were assessed using the Short Sensory Profile (SSP) and the Movement ABC-2 (MABC-2). The SSP measures children's sensory processing in daily life and the MABC-2 measures children's fine and gross motor skill performance. Overall, the samples' scores on the SSP indicated atypical sensory processing and scores on the MABC-2 showed poorer fine and gross motor performance as compared to age-matched norms. Furthermore, the samples' scores for sensory processing were positively correlated with their motor performance. The results suggest that fine and gross motor difficulties of children with ASD may be related to their delayed sensory processing to visual, auditory, tactile, and movement stimuli, and that this hypothesis needs to be tested in future research.

  15. A review on intelligent sensory modelling

    Science.gov (United States)

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

    2016-06-01

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

  16. 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;...... 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.......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...

  17. 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.

  18. 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

    2017-08-22

    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.

  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. The effect of protein and lipid source in organic feed for (organic) rainbow trout on sensory quality

    DEFF Research Database (Denmark)

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

    2011-01-01

    of vegetable protein. While the lipid sources were fish, linseed, sunflower, rapeseed and grape seed oil. After slaughtering all fish were frozen (-40°C) until the sensory experiment was performed, for which the trout were thawed and stored for 3, 5, 7 and 14 days in ice respectively. The sensory experiment...... and texture. After 3 days of storage in ice an impact of lipid source is seen. Inclusion of linseed oil resulted in a sensory profile comparable to the use of fish oil in the feed. While some of the other vegetable oils, especially grape seed oil results in a sensory profile rather different from the trout......-life is increased by feeding the fish with vegetable protein compared to fish meal. The conclusion of the experiment therefore was that both dietary vegetable protein and lipid sources can influence on sensory characteristics of trout stored in ice....

  1. Sensory modalities in cichlid fish behavior

    OpenAIRE

    Escobar-Camacho, Daniel; Carleton, Karen L.

    2015-01-01

    Among teleosts, cichlids are a great model for studies of evolution, behavior, diversity and speciation. Studies of cichlid sensory systems have revealed diverse sensory capabilities that vary among species. Hence, sensory systems are important for understanding cichlid behavior from proximate and ultimate points of view. Cichlids primarily rely on five sensory channels: hearing, mechanosensation, taste, vision, and olfaction, to receive information from the environment and respond accordingl...

  2. 7 CFR 1940.968 - Rural Economic Development Review Panel Grant (Panel Grant).

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 13 2010-01-01 2009-01-01 true Rural Economic Development Review Panel Grant (Panel... of Certain Rural Development Programs § 1940.968 Rural Economic Development Review Panel Grant (Panel... associated with a State rural economic development review panel. (b) Objective. The objective of the Panel...

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

    OpenAIRE

    Okyere, Abenaa A.; Odamtten, George T.

    2014-01-01

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

  4. Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

    OpenAIRE

    Kenawi M.A.

    2005-01-01

    The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or und...

  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. Multi-Sensory Intervention Observational Research

    Science.gov (United States)

    Thompson, Carla J.

    2011-01-01

    An observational research study based on sensory integration theory was conducted to examine the observed impact of student selected multi-sensory experiences within a multi-sensory intervention center relative to the sustained focus levels of students with special needs. A stratified random sample of 50 students with severe developmental…

  7. Glass/Epoxy Door Panel for Automobiles

    Science.gov (United States)

    Bauer, J. L. JR.

    1985-01-01

    Lightweight panel cost-effective. Integrally-molded intrusion strap key feature of composite outer door panel. Strap replaces bulky and heavy steel instrusion beam of conventional door. Standard steel inner panel used for demonstration purposes. Door redesigned to exploit advantages of composite outer panel thinner. Outer panel for automobilie door, made of glass/epoxy composite material, lighter than conventional steel door panel, meets same strength requirements, and less expensive.

  8. 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

  9. 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.

  10. Testing panels in shear and biaxial compression

    Science.gov (United States)

    Neary, J. K.

    1979-01-01

    Hydraulic jacks simultaneously apply torsion, axial compression, and lateral compression to structural panels. Jacks are suitable for testing large panels used in aircraft, lightweight trucks, and buses.

  11. 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.

  12. 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....

  13. Multivariate analysis of the sensory changes in the dehydrated cowpea leaves.

    Science.gov (United States)

    Nyambaka, Hudson; Ryley, Janice

    2004-09-08

    Processing of foods, especially dehydration is known to result in alteration of sensory and nutritional qualities. Cowpea leaves is one of the common leafy vegetables consumed in Kenya that contain high levels of pro-vitamin A compounds and has good carotene retention during processing. A tasting panel was trained using a quantitative descriptive analysis (QDA) test that was developed and used to characterize the sensory properties of dehydrated cowpea leaves. The panel identified sensory attributes in dehydrated cowpea leaves that were important in discriminating the dehydrated samples from the fresh material. Principal component analysis (PCA) was used to analyze the QDA scores. The first principal component (PC1) which accounted for 85% of the variance was an index of the interrelationship among variables in differentiating the samples while PC2, which accounted for the remaining variance measured the attributes influence in discriminating samples. The results of the sensory attributes mean scores showed that aroma, texture and appearance had high influence in discriminating between the fresh, the sun-dried and the solar-dried samples. The solar dried products were close to the fresh material, which was characterized, as soft and tender with an appealing dark green color, than the sun dried product. The sun dried products differed from the other products more on appearance.

  14. 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.

  15. Exascale Workshop Panel Report Meeting

    Energy Technology Data Exchange (ETDEWEB)

    Khaleel, Mohammad A.

    2010-07-01

    The Exascale Review Panel consists of 12 scientists and engineers with experience in various aspects of high-performance computing and its application, development, and management. The Panel hear presentations by several representatives of the workshops and town meetings convened over the past few years to examine the need for exascale computation capability and the justification for a U.S. Department of Energy (DOE) program to develop such capability. This report summarizes information provided by the presenters and substantial written reports to the Panel in advance of the meeting in Washington D.C. on January 19-20, 2010. The report also summarizes the Panel's conclusions with regard to the justification of a DOE-led exascale initiative.

  16. Sensory augmentation for the blind

    Directory of Open Access Journals (Sweden)

    Silke Manuela Kärcher

    2012-03-01

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

  17. Ageing and Gastrointestinal Sensory Function.

    Science.gov (United States)

    Keating, Christopher; Grundy, David

    Over the past few decades a combination of electrophysiological, morphological and molecular approaches has enabled the different populations of vagal and spinal afferents that innervate the bowel to be characterized. The sensitivity of these afferents is determined by their location in the gut wall, their relationship with other cells and structures and the receptors and ion channels that they express on their nerve terminals. An important feature of this innervation is that it is upregulated during injury, inflammation and ischaemia through changes in receptors and ion channels that determine excitability and sensitivity. In recent studies we have sought to identify how sensory mechanisms are influenced as part of the normal ageing process. Attenuated signaling was evident in different gastrointestinal afferent subpopulations conveying low and high threshold mechanosensory information and there was impairment in the ability of sensory neurons to sensitize in response to chemical mediators such as 5-HT. These sensory deficits may contribute to altered bowel habits with age and the prevalence of incontinence in the elderly.

  18. Sensory evaluation of buffalo butter

    Directory of Open Access Journals (Sweden)

    J.C.S. Carneiro

    2010-02-01

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

  19. Precision reproductive medicine: multigene panel testing for infertility risk assessment.

    Science.gov (United States)

    Collins, Stephen C

    2017-08-01

    The concept of precision medicine relies on a thorough understanding of the consequences of unique features of individual patients, such as environmental exposures and genetic profiles. A key component of implementing individualized care in this paradigm will be improved assessment of genetic risk. Compared with single gene tests, multigene panel testing-which has recently become commercially available for female infertility-offers the possibility of a more comprehensive and efficient risk evaluation. However, as the use of multigene panel testing for breast cancer risk has shown, this approach must be used judiciously to ensure its usefulness in a clinical setting. Key challenges which have been encountered in oncology include the interpretation of gene variants of questionable clinical effect and a lack of evidence to guide management after variants are identified. In this review, the core concepts of multigene panel testing for risk assessment are discussed, with careful attention to both its shortcomings as well as its potential for benefit in reproductive medicine.

  20. 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.

  1. Panel Discussion Vi: Cosmology

    Science.gov (United States)

    Anderson, E.; Dolgov, A.; Crothers, S.; Mitra, A.; Rubakov, V.; Zakharov, A.

    2014-03-01

    Questions to discuss: * To what extent are Dark Matter and Dark Energy necessary to explain the observed properties of the Universe? * Why are the Dark matter profiles so universal at the galactic scales? * Are there viable candidates of modified gravitational dynamics to exclude the dark components of Universe? * Do we have any perspectives to distinguish the Dark Energy from the cosmological constant? * Are there any certain indications for sterile neutrinos in the cosmos? * How does the Planck data change the view of inflation in the early Universe? What could be the origin of the inflaton plateau? So far, what else is interesting about the Planck data? * What are the nearest crucial points in cosmological observations? * Can we be more decisive discriminating between the anthropic principle, the superstringy landscape, fine tuning or dynamics as reasons for the cosmological coincidences?

  2. Mineral profiling, carcass quality and sensory evaluation of broiler ...

    African Journals Online (AJOL)

    An investigation to determine the mineral composition, carcass quality and organoleptic properties of the meat of broilers fed basal broiler feeds supplemented with different leaf meals was conducted. Four treatments: basal proprietary broiler feed only (T1 - PBF) as control, basal proprietary broiler feeds supplemented with ...

  3. 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.

  4. Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kakisp.).

    Science.gov (United States)

    Milczarek, Rebecca R; Woods, Rachelle D; LaFond, Sean I; Breksa, Andrew P; Preece, John E; Smith, Jenny L; Sedej, Ivana; Olsen, Carl W; Vilches, Ana M

    2018-01-01

    This work aimed to characterize the sensory attributes of hot air-dried persimmon ( Diospyros kaki ) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design. A partial least squares regression model correlating the mean hedonic ranking to the trained panel data was developed using the data from the first consumer panel. The predictions from the model were correlated with the second panel to verify the model. It was found that including taste, aftertaste, and texture data (but not specific flavor attribute data) produced a predictive model (Spearman's ρ=0.83). This indicates that flavor is likely secondary to taste and texture in dried persimmon chips. Using the validated predictive model, 6 of the 40 persimmon cultivars tested are recommended for a dried chip product; these cultivars are 'Fuyu', 'Lycopersicon', 'Maekawa Jiro', 'Nishimura Wase', 'Tishihtzu', and 'Yotsumizo'.

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

    Science.gov (United States)

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

    2016-05-01

    Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters. Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel. Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. 7 CFR 2902.19 - Composite panels.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 15 2010-01-01 2010-01-01 false Composite panels. 2902.19 Section 2902.19 Agriculture... Composite panels. (a) Definitions. (1) Plastic lumber composite panels. Engineered products suitable for non... composite panels. Engineered products designed for use as structural and sound deadening material suitable...

  7. Restraint Age Forming Of Machined Panels

    Science.gov (United States)

    Wood, Rebecca

    1993-01-01

    Panels bent permanently without cracking. In restraint age forming, panel wrapped onto mandrel having necessary curved contour, restrained on mandrel clamps and vacuum, and heat treated. When panel released after end of heat treatment, retains contour of mandrel except for small springback. Process repeatable: panels subsequently processed under same mechanical and thermal conditions on same contour emerge with same final contour.

  8. A comparative study of sensory processing in children with and without Autism Spectrum Disorder in the home and classroom environments.

    Science.gov (United States)

    Fernández-Andrés, Ma Inmaculada; Pastor-Cerezuela, Gemma; Sanz-Cervera, Pilar; Tárraga-Mínguez, Raúl

    2015-03-01

    Sensory processing and higher integrative functions impairments are highly prevalent in children with ASD. Context should be considered in analyzing the sensory profile and higher integrative functions. The main objective of this study is to compare sensory processing, social participation and praxis in a group of 79 children (65 males and 14 females) from 5 to 8 years of age (M=6.09) divided into two groups: ASD Group (n=41) and Comparison Group (n=38). The Sensory Processing Measure (SPM) was used to evaluate the sensory profile of the children: parents reported information about their children's characteristics in the home environment, and teachers reported information about the same characteristics in the classroom environment. The ASD Group obtained scores that indicate higher levels of dysfunction on all the assessed measures in both environments, with the greatest differences obtained on the social participation and praxis variables. The most affected sensory modalities in the ASD Group were hearing and touch. Only in the ASD Group were significant differences found between the information reported by parents and what was reported by teachers: specifically, the teachers reported greater dysfunction than the parents in social participation (p=.000), touch (p=.003) and praxis (p=.010). These results suggest that the context-specific qualities found in children with ASD point out the need to receive information from both parents and teachers during the sensory profile assessment process, and use context-specific assessments. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. 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.

  10. 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....

  11. Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

    Directory of Open Access Journals (Sweden)

    Dong Xia

    2017-01-01

    Full Text Available Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA and cluster analysis (CA, compared with that from sensory evaluation by principal component analysis (PCA. Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Atsuko eNakagawa

    2016-04-01

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

  14. High temperature structural sandwich panels

    Science.gov (United States)

    Papakonstantinou, Christos G.

    High strength composites are being used for making lightweight structural panels that are being employed in aerospace, naval and automotive structures. Recently, there is renewed interest in use of these panels. The major problem of most commercial available sandwich panels is the fire resistance. A recently developed inorganic matrix is investigated for use in cases where fire and high temperature resistance are necessary. The focus of this dissertation is the development of a fireproof composite structural system. Sandwich panels made with polysialate matrices have an excellent potential for use in applications where exposure to high temperatures or fire is a concern. Commercial available sandwich panels will soften and lose nearly all of their compressive strength temperatures lower than 400°C. This dissertation consists of the state of the art, the experimental investigation and the analytical modeling. The state of the art covers the performance of existing high temperature composites, sandwich panels and reinforced concrete beams strengthened with Fiber Reinforced Polymers (FRP). The experimental part consists of four major components: (i) Development of a fireproof syntactic foam with maximum specific strength, (ii) Development of a lightweight syntactic foam based on polystyrene spheres, (iii) Development of the composite system for the skins. The variables are the skin thickness, modulus of elasticity of skin and high temperature resistance, and (iv) Experimental evaluation of the flexural behavior of sandwich panels. Analytical modeling consists of a model for the flexural behavior of lightweight sandwich panels, and a model for deflection calculations of reinforced concrete beams strengthened with FRP subjected to fatigue loading. The experimental and analytical results show that sandwich panels made with polysialate matrices and ceramic spheres do not lose their load bearing capability during severe fire exposure, where temperatures reach several

  15. 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

    results were compared to conventional computer-assisted grey tone intensity histogram descriptors. A total of 60 tubers (2 varieties x 2 storage times x 15 replicate tubers) were submitted to MR-imaging. A trained panel of 9 assessors, used 16 sensory descriptors to assess the images. These descriptors...... 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...

  16. 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.

  17. 77 FR 30044 - Occupational Information Development Advisory Panel Meeting

    Science.gov (United States)

    2012-05-21

    ... ADMINISTRATION Occupational Information Development Advisory Panel Meeting AGENCY: Social Security Administration... Occupational Information Development Advisory Panel (Panel) is a discretionary panel, established under the... Information Development Advisory Panel, Social Security Administration, 6401 Security Boulevard, Robert M...

  18. 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 (psugar added wine (p<0.05). Consumers (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 (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r2≤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.

  19. Detection of microsatellite instability in endometrial cancer: advantages of a panel of five mononucleotide repeats over the National Cancer Institute panel of markers.

    Science.gov (United States)

    Wong, Yick Fu; Cheung, Tak Hong; Lo, Keith Wing Kit; Yim, So Fan; Chan, Loucia Kit Yin; Buhard, Olivier; Duval, Alex; Chung, Tony Kwok Hung; Hamelin, Richard

    2006-05-01

    The aim of this study was to find the optimal set of microsatellite markers for diagnosis of the microsatellite instability (MSI) phenotype in endometrial cancers. We compared the sensitivity, specificity and ease of use of a reference panel of five markers originally recommended by the National Cancer Institute (NCI) for colorectal cancer and a panel of five quasi-monomorphic mononucleotide repeat markers (pentaplex PCR system). We used these panels for establishing the MSI status of a series of 80 sporadic endometrial adenocarcinomas by comparing the allelic profiles of the markers between tumor and matching germline DNA. Both panels detected the same subset of 21 out of 80 (26%) endometrial MSI carcinomas. However, in the MSI cases, the mean instability of the five mononucleotide repeats was 96.1% as compared with a mean instability of 69.8% for the three dinucleotide repeats of the NCI panel, indicating a superiority of mononucleotide repeats over dinucleotide repeats in detecting MSI. The fact that the two panels of markers detect the same set of MSI tumors is due to the presence of two mononucleotide repeats within the NCI panel. As demonstrated previously in gastric and colon MSI cases, the pentaplex PCR reaction using mononucleotide repeats is thus an easier and more sensitive method than the NCI panel, for the screening of MSI status in endometrial tumors.

  20. Maximizing Output Power of a Solar Panel via Combination of Sun Tracking and Maximum Power Point Tracking by Fuzzy Controllers

    Directory of Open Access Journals (Sweden)

    Mohsen Taherbaneh

    2010-01-01

    Full Text Available In applications with low-energy conversion efficiency, maximizing the output power improves the efficiency. The maximum output power of a solar panel depends on the environmental conditions and load profile. In this paper, a method based on simultaneous use of two fuzzy controllers is developed in order to maximize the generated output power of a solar panel in a photovoltaic system: fuzzy-based sun tracking and maximum power point tracking. The sun tracking is performed by changing the solar panel orientation in horizontal and vertical directions by two DC motors properly designed. A DC-DC converter is employed to track the solar panel maximum power point. In addition, the proposed system has the capability of the extraction of solar panel I-V curves. Experimental results present that the proposed fuzzy techniques result in increasing of power delivery from the solar panel, causing a reduction in size, weight, and cost of solar panels in photovoltaic systems.