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Sample records for trained sensory panel

  1. 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

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

    Science.gov (United States)

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

    2018-04-25

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

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

    Directory of Open Access Journals (Sweden)

    Erna Krüsemann

    2018-03-01

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

  4. 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.

  5. 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

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

    DEFF Research Database (Denmark)

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

    2010-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Paul Vossen

    2008-05-01

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

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

    Science.gov (United States)

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

    2013-11-01

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

  9. Comment entrainer la memoire sensorielle (How to Train Sensory Memory).

    Science.gov (United States)

    Llorca, Regine

    1993-01-01

    At the University of Queensland (Australia), second-language instruction techniques involving principles of sensory training are being used experimentally. The method promotes sensory integration of speech events through auditory, visual, and kinesthetic memory. (MSE)

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

    Directory of Open Access Journals (Sweden)

    Gilberto Rodrigues Liska

    2015-12-01

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

  11. Training to Facilitate Adaptation to Novel Sensory Environments

    Science.gov (United States)

    Bloomberg, J. J.; Peters, B. T.; Mulavara, A. P.; Brady, R. A.; Batson, C. D.; Ploutz-Snyder, R. J.; Cohen, H. S.

    2010-01-01

    After spaceflight, the process of readapting to Earth s gravity causes locomotor dysfunction. We are developing a gait training countermeasure to facilitate adaptive responses in locomotor function. Our training system is comprised of a treadmill placed on a motion-base facing a virtual visual scene that provides an unstable walking surface combined with incongruent visual flow designed to train subjects to rapidly adapt their gait patterns to changes in the sensory environment. The goal of our present study was to determine if training improved both the locomotor and dual-tasking ability responses to a novel sensory environment and to quantify the retention of training. Subjects completed three, 30-minute training sessions during which they walked on the treadmill while receiving discordant support surface and visual input. Control subjects walked on the treadmill without any support surface or visual alterations. To determine the efficacy of training, all subjects were then tested using a novel visual flow and support surface movement not previously experienced during training. This test was performed 20 minutes, 1 week, and 1, 3, and 6 months after the final training session. Stride frequency and auditory reaction time were collected as measures of postural stability and cognitive effort, respectively. Subjects who received training showed less alteration in stride frequency and auditory reaction time compared to controls. Trained subjects maintained their level of performance over 6 months. We conclude that, with training, individuals became more proficient at walking in novel discordant sensorimotor conditions and were able to devote more attention to competing tasks.

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

    Directory of Open Access Journals (Sweden)

    C. Marques

    2017-09-01

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

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

    International Nuclear Information System (INIS)

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

    2017-01-01

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

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

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    Aparicio, R.

    1991-06-01

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

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

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

    Science.gov (United States)

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

    2018-05-23

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

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

    Science.gov (United States)

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

    2018-05-25

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

  17. UNCOMMON SENSORY METHODOLOGIES

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    Vladimír Vietoris

    2015-02-01

    Full Text Available Sensory science is the young but the rapidly developing field of the food industry. Actually, the great emphasis is given to the production of rapid techniques of data collection, the difference between consumers and trained panel is obscured and the role of sensory methodologists is to prepare the ways for evaluation, by which a lay panel (consumers can achieve identical results as a trained panel. Currently, there are several conventional methods of sensory evaluation of food (ISO standards, but more sensory laboratories are developing methodologies that are not strict enough in the selection of evaluators, their mechanism is easily understandable and the results are easily interpretable. This paper deals with mapping of marginal methods used in sensory evaluation of food (new types of profiles, CATA, TDS, napping.

  18. Computer-aided training sensorimotor cortex functions in humans before the upper limb transplantation using virtual reality and sensory feedback.

    Science.gov (United States)

    Kurzynski, Marek; Jaskolska, Anna; Marusiak, Jaroslaw; Wolczowski, Andrzej; Bierut, Przemyslaw; Szumowski, Lukasz; Witkowski, Jerzy; Kisiel-Sajewicz, Katarzyna

    2017-08-01

    One of the biggest problems of upper limb transplantation is lack of certainty as to whether a patient will be able to control voluntary movements of transplanted hands. Based on findings of the recent research on brain cortex plasticity, a premise can be drawn that mental training supported with visual and sensory feedback can cause structural and functional reorganization of the sensorimotor cortex, which leads to recovery of function associated with the control of movements performed by the upper limbs. In this study, authors - based on the above observations - propose the computer-aided training (CAT) system, which generating visual and sensory stimuli, should enhance the effectiveness of mental training applied to humans before upper limb transplantation. The basis for the concept of computer-aided training system is a virtual hand whose reaching and grasping movements the trained patient can observe on the VR headset screen (visual feedback) and whose contact with virtual objects the patient can feel as a touch (sensory feedback). The computer training system is composed of three main components: (1) the system generating 3D virtual world in which the patient sees the virtual limb from the perspective as if it were his/her own hand; (2) sensory feedback transforming information about the interaction of the virtual hand with the grasped object into mechanical vibration; (3) the therapist's panel for controlling the training course. Results of the case study demonstrate that mental training supported with visual and sensory stimuli generated by the computer system leads to a beneficial change of the brain activity related to motor control of the reaching in the patient with bilateral upper limb congenital transverse deficiency. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. A Community-Based Sensory Training Program Leads to Improved Experience at a Local Zoo for Children with Sensory Challenges

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    Michele Kong

    2017-09-01

    Full Text Available Sensory processing difficulties are common among many special needs children, especially those with autism spectrum disorder (ASD. The sensory sensitivities often result in interference of daily functioning and can lead to social isolation for both the individual and family unit. A quality improvement (QI project was undertaken within a local zoo to systematically implement a sensory training program targeted at helping special needs individuals with sensory challenges, including those with ASD, Down’s syndrome, attention-deficit/hyperactivity disorder, and speech delay. We piloted the program over a 2-year period. The program consisted of staff training, provision of sensory bags and specific social stories, as well as creation of quiet zones. Two hundred family units were surveyed before and after implementation of the sensory training program. In this pilot QI study, families reported increased visitation to the zoo, improved interactions with staff members, and the overall quality of their experience. In conclusion, we are able to demonstrate that a sensory training program within the community zoo is feasible, impactful, and has the potential to decrease social isolation for special needs individuals and their families.

  20. Sensory submodalities testing in neurolinguistic programming, part of mental training

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    Vlad Teodor GROSU

    2017-03-01

    Full Text Available Introduction: this study is part of a larger work, which involves increasing sporting performance by applying mental training techniques – special techniques of neurolinguistic programming. In this case we will discuss some aspects of the test application Jacobson S. (2011. Purpose of study and hypothesis: In neurolinguistic programming (NLP we have studied the relationship between sensory submodalities, in accordance with the Jacobson test (2011. We wanted to check the degree of significance of the mean difference parameters studied and if the materiality result falls within the objective parameters. If ideomotor representations of athletes are completed with multiple sensations of all sensory submodalities such as visual, auditory, kinesthetic, olfactory and gustatory, the possibility of applying the techniques of NLP (neurolinguistic programming will have more effective results. Methods and material: two records were made by using two tests, test1 and test2 on master students of the University “Babes-Bolyai” Cluj-Napoca, from FEFS from APS department (training and sports performance. The statistical indicators were calculated on elements of descriptive statistics and the data is presented using indicators of centrality, location and distribution. Statistical analysis of non-parametric Wilcoxon test was used for sample pairs (data uneven distribution/rank. Materiality tests used was α=0.05 (5%, α=0.01 (1% or α=0.001. Results and deliberations: to detect the correlation between the two variables we used the Spearman rank correlation coefficient (ρ. Statistical analysis was performed using the correlation coefficients Colton’s rule. It was found that no statistically significant differences were observed (p>0.05 in the statistical analysis of sample pairs Jacobson test values (times T1-T2. This is a result of the short timeframe – just one month – for objectives reasons. However, many of them appear in a good and a very good

  1. 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

  2. Who gains when workers train? Training and corporate productivity in a panel of British industries

    OpenAIRE

    John Van Reenen

    2000-01-01

    There is a vast empirical literature of the effects of training on wages that are taken as an indirect measure of productivity. This paper is part of a smaller literature on the effects of training on direct measures of industrial productivity. We analyse a panel of British industries between 1983 and 1996. Training information (and other individual productivity indicators such as education and experience) is derived from a question that has been asked consistently over time in the Labour For...

  3. Who gains when workers train? Training and corporate productivity in a panel of British industries

    OpenAIRE

    Dearden, Lorraine; Reed, Howard; Van Reenen, John

    2000-01-01

    There is a vast empirical literature on the effects of training on wages that are taken as an indirect measure of productivity. This paper is part of a smaller literature on the effects of training on direct measures of industrial productivity. We analyse a panel of British industries between 1983 and 1996. Training information (and other individual productivity indicators such as education and experience) is derived from a question that has been asked consistently over time in the Labour For...

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

    International Nuclear Information System (INIS)

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

    2009-01-01

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

  5. 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

  6. Accelerating Early Language Development with Multi-Sensory Training

    Science.gov (United States)

    Bjorn, Piia M.; Kakkuri, Irma; Karvonen, Pirkko; Leppanen, Paavo H. T.

    2012-01-01

    This paper reports the outcome of a multi-sensory intervention on infant language skills. A programme titled "Rhyming Game and Exercise Club", which included kinaesthetic-tactile mother-child rhyming games performed in natural joint attention situations, was intended to accelerate Finnish six- to eight-month-old infants' language development. The…

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2017-07-01

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

  8. Sensory quality criteria for five fish species

    DEFF Research Database (Denmark)

    Warm, Karin; Nielsen, Jette; Hyldig, Grethe

    2000-01-01

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

  9. Effect of gabazine on sensory stimulation train evoked response in mouse cerebellar Purkinje cells.

    Science.gov (United States)

    Bing, Yan-Hua; Jin, Wen-Zhe; Sun, Lei; Chu, Chun-Ping; Qiu, De-Lai

    2015-02-01

    Cerebellar Purkinje cells (PCs) respond to sensory stimulation via climbing fiber and mossy fiber-granule cell pathways, and generate motor-related outputs according to internal rules of integration and computation. However, the dynamic properties of sensory information processed by PC in mouse cerebellar cortex are currently unclear. In the present study, we examined the effects of the gamma-aminobutyric acid receptor A (GABA(A)) antagonist, gabazine, on the stimulation train on the simple spike firing of PCs by electrophysiological recordings method. Our data showed that the output of cerebellar PCs could be significantly affected by all pulses of the low-frequency (0.25 -2 Hz) sensory stimulation train, but only by the 1st and 2nd pulses of the high-frequency (≥ 4 Hz) sensory stimulation train. In the presence of gabazine (20 μM), each pulse of 1 Hz facial stimulation evoked simple spike firing in the PCs, but only the 1st and 2nd pulses of 4 Hz stimulation induced an increase in simple spike firing of the PCs. These results indicated that GABAA receptor-mediated inhibition did not significantly affect the frequency properties of sensory stimulation evoked responses in the mouse cerebellar PCs.

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

    Science.gov (United States)

    Chung, L; Chung, S-J

    2007-11-01

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

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

    African Journals Online (AJOL)

    GRACE

    2006-06-16

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

  12. Sensory evaluation of irradiated hake (Merluccius merluccius hubbsi) by an expert trade panel

    International Nuclear Information System (INIS)

    Lescano, G.

    1989-01-01

    Commercial high quality hake (Merluccius merluccius hubbsi) scaled, headless and eviscerated, caught in the South Atlantic Ocean, was analyzed by an expert testing panel. The samples were the following: one lot vacuum packed, another lot previously dipped in 10% sodium poliphosphate, both irradiated with 3.3 kGy and then stored at 0deg C±1deg C, and a third lot, air-packed, frozen, kept at -20deg C±2 deg C, and used as control. The analysis was made on day 36 after catch. The evaluations were performed by a panel of 5 experts in buying fish to export. The following attributes were analyzed: on raw fish: external appearance, muscle elasticity, shine, bone adhesion, muscle cohesion, odor, natural odor, unpleasant odor and purchase acceptability. On oven cooked samples: odor, natural odor, unpleasant odor, flavor, natural flavor, unpleasant flavor, oral texture and general acceptability. Data were analyzed by student test (p ≤ 0.05). The results showed that the raw irradiated fish (with and without dip in polyphosphate) were generally significantly better than the raw frozen hake; and cooked frozen hake was better than the irradiated one but not significantly different. An undesirable off odor on cooked irradiated samples was detected, that would be an irradiation effect. It could be minimized with a lower dose. The polyphosphate dip did not modify the amount of drip loss. (Author) [es

  13. Training Enhances Both Locomotor and Cognitive Adaptability to a Novel Sensory Environment

    Science.gov (United States)

    Bloomberg, J. J.; Peters, B. T.; Mulavara, A. P.; Brady, R. A.; Batson, C. D.; Ploutz-Snyder, R. J.; Cohen, H. S.

    2010-01-01

    During adaptation to novel gravitational environments, sensorimotor disturbances have the potential to disrupt the ability of astronauts to perform required mission tasks. The goal of this project is to develop a sensorimotor adaptability (SA) training program to facilitate rapid adaptation. We have developed a unique training system comprised of a treadmill placed on a motion-base facing a virtual visual scene that provides an unstable walking surface combined with incongruent visual flow designed to enhance sensorimotor adaptability. The goal of our present study was to determine if SA training improved both the locomotor and cognitive responses to a novel sensory environment and to quantify the extent to which training would be retained. Methods: Twenty subjects (10 training, 10 control) completed three, 30-minute training sessions during which they walked on the treadmill while receiving discordant support surface and visual input. Control subjects walked on the treadmill but did not receive any support surface or visual alterations. To determine the efficacy of training all subjects performed the Transfer Test upon completion of training. For this test, subjects were exposed to novel visual flow and support surface movement, not previously experienced during training. The Transfer Test was performed 20 minutes, 1 week, 1, 3 and 6 months after the final training session. Stride frequency, auditory reaction time, and heart rate data were collected as measures of postural stability, cognitive effort and anxiety, respectively. Results: Using mixed effects regression methods we determined that subjects who received SA training showed less alterations in stride frequency, auditory reaction time and heart rate compared to controls. Conclusion: Subjects who received SA training improved performance across a number of modalities including enhanced locomotor function, increased multi-tasking capability and reduced anxiety during adaptation to novel discordant sensory

  14. 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

  15. Wii Fit exer-game training improves sensory weighting and dynamic balance in healthy young adults.

    Science.gov (United States)

    Cone, Brian L; Levy, Susan S; Goble, Daniel J

    2015-02-01

    The Nintendo Wii Fit is a balance training tool that is growing in popularity due to its ease of access and cost-effectiveness. While considerable evidence now exists demonstrating the efficacy of the Wii Fit, no study to date has determined the specific mechanism underlying Wii Fit balance improvement. This paucity of knowledge was addressed in the present study using the NeuroCom Balance Manager's Sensory Organization Test (SOT) and Limits of Stability (LOS) test. These well-recognized posturography assessments, respectively, measure sensory weighting and dynamic stability mechanisms of balance. Forty healthy, young participants were recruited into two groups: Wii Fit Balance Intervention (WFBI) (n=20) and Control (CON) (n=20). Balance training consisted of seven Wii Fit exer-games played over the course of six consecutive weeks (2-4×/week, 30-45min/day). The WFBI group performed Neurocom testing before and after the intervention, while the CON group was tested along a similar timeline with no intervention. Mixed-design ANOVAs found significant interactions for testing time point and condition 5 of the SOT (peffects were such that greater improvements were seen for the WFBI group following Wii Fit training. These findings suggest that individuals with known issues regarding the processing of multiple sources of sensory information and/or who have limited functional bases of support may benefit most from Wii Fit balance training. Copyright © 2015 Elsevier B.V. All rights reserved.

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

    Science.gov (United States)

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

    2018-04-01

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

  17. Sensory Desensitization Training for Successful Net Application and EEG/ERP Acquisition in Difficult to Test Children

    Science.gov (United States)

    Roesler, Cynthia P.; Flax, Judy; MacRoy-Higgins, Michelle; Fermano, Zena; Morgan-Byrne, Julie; Benasich, April A.

    2013-01-01

    This study examined the effectiveness of sensory desensitization training for 12 nonverbal children with autism to facilitate participation in an electrophysiological study assessing linguistic processing. Sensory desensitization was achieved for 10 of the 12 children and thus allowed collection of usable data in a passive linguistic paradigm.…

  18. Vagus nerve stimulation paired with tactile training improved sensory function in a chronic stroke patient.

    Science.gov (United States)

    Kilgard, Michael P; Rennaker, Robert L; Alexander, Jen; Dawson, Jesse

    2018-01-01

    Recent studies indicate that vagus nerve stimulation (VNS) paired with rehabilitation can enhance neural plasticity in the primary sensory and motor cortices, improve forelimb function after stroke in animal models and improve motor function in patients with arm weakness after stroke. To gain "first-in-man" experience of VNS paired with tactile training in a patient with severe sensory impairment after stroke. During the long-term follow-up phase of a clinical trial of VNS paired with motor rehabilitation, a 71-year-old man who had made good motor recovery had ongoing severe sensory loss in his left hand and arm. He received VNS paired with tactile therapy in an attempt to improve his sensory function. During twenty 2-hour sessions, each passive and active tactile event was paired with a 0.5 second burst of 0.8 mA VNS. Sensory function was measured before, halfway through, and after this therapy. The patient did not report any side effects during or following VNS+Tactile therapy. Quantitative measures revealed lasting and clinically meaningful improvements in tactile threshold, proprioception, and stereognosis. After VNS+Tactile therapy, the patient was able to detect tactile stimulation to his affected hand that was eight times less intense, identify the joint position of his fingers in the affected hand three times more often, and identify everyday objects using his affected hand seven times more often, compared to baseline. Sensory function significantly improved in this man following VNS paired with tactile stimulation. This approach merits further study in controlled clinical trials.

  19. Preliminary framework for Familiar Auditory Sensory Training (FAST) provided during coma recovery.

    Science.gov (United States)

    Pape, Theresa Louise-Bender; Rosenow, Joshua M; Harton, Brett; Patil, Vijaya; Guernon, Ann; Parrish, Todd; Froehlich, Kathleen; Burress, Catherine; McNamee, Shane; Herrold, Amy A; Weiss, Bessie; Wang, Xue

    2012-01-01

    Since there remains a need to examine the nature of the neural effect and therapeutic efficacy/effectiveness of sensory stimulation provided to persons in states of seriously impaired consciousness, a passive sensory stimulation intervention, referred to as the Familiar Auditory Sensory Training (FAST) protocol, was developed for examination in an ongoing, double-blind, randomized clinical trial (RCT). The FAST protocol is described in this article according to the preliminary framework, which is a synthesis of knowledge regarding principles of plasticity and capabilities of the human brain to automatically and covertly process sensory input. Feasibility issues considered during the development of the intervention are also described. To enable replication of this intervention, we describe procedures to create the intervention and lessons learned regarding the creation process. The potential effect of the intervention is illustrated using functional brain imaging of nondisabled subjects. This illustration also demonstrates the relevance of the rationale for designing the FAST protocol. To put the intervention within the context of the scientific development process, the article culminates with a description of the study design for the ongoing RCT examining the efficacy of the FAST protocol.

  20. A biologically inspired neural model for visual and proprioceptive integration including sensory training.

    Science.gov (United States)

    Saidi, Maryam; Towhidkhah, Farzad; Gharibzadeh, Shahriar; Lari, Abdolaziz Azizi

    2013-12-01

    Humans perceive the surrounding world by integration of information through different sensory modalities. Earlier models of multisensory integration rely mainly on traditional Bayesian and causal Bayesian inferences for single causal (source) and two causal (for two senses such as visual and auditory systems), respectively. In this paper a new recurrent neural model is presented for integration of visual and proprioceptive information. This model is based on population coding which is able to mimic multisensory integration of neural centers in the human brain. The simulation results agree with those achieved by casual Bayesian inference. The model can also simulate the sensory training process of visual and proprioceptive information in human. Training process in multisensory integration is a point with less attention in the literature before. The effect of proprioceptive training on multisensory perception was investigated through a set of experiments in our previous study. The current study, evaluates the effect of both modalities, i.e., visual and proprioceptive training and compares them with each other through a set of new experiments. In these experiments, the subject was asked to move his/her hand in a circle and estimate its position. The experiments were performed on eight subjects with proprioception training and eight subjects with visual training. Results of the experiments show three important points: (1) visual learning rate is significantly more than that of proprioception; (2) means of visual and proprioceptive errors are decreased by training but statistical analysis shows that this decrement is significant for proprioceptive error and non-significant for visual error, and (3) visual errors in training phase even in the beginning of it, is much less than errors of the main test stage because in the main test, the subject has to focus on two senses. The results of the experiments in this paper is in agreement with the results of the neural model

  1. 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.

  2. Preparing mental health professionals for new directions in mental health practice: Evaluating the sensory approaches e-learning training package.

    Science.gov (United States)

    Meredith, Pamela; Yeates, Harriet; Greaves, Amanda; Taylor, Michelle; Slattery, Maddy; Charters, Michelle; Hill, Melissa

    2018-02-01

    The application of sensory modulation approaches in mental health settings is growing in recognition internationally. However, a number of barriers have been identified as limiting the implementation of the approach, including workplace culture and a lack of accessible and effective sensory approaches training. The aim of this project was to investigate the efficacy of providing this training through a custom-designed e-learning package. Participants in the present study were predominately nurses and occupational therapists working in mental health settings in Queensland, Australia. Data were collected from 121 participants using an online survey. Significant improvements were found between pre- and post-training in participants' real and perceived levels of knowledge, their perceived levels of confidence, and their attitudes towards using sensory modulation approaches in mental health settings. The findings of the study suggest that the custom-designed sensory approaches e-learning package is an effective, accessible, acceptable, and usable method to train health professionals in sensory modulation approaches. As this study is the first to analyse the efficacy of an e-learning sensory approaches package, the results are considered preliminary, and further investigation is required. © 2017 Australian College of Mental Health Nurses Inc.

  3. Taekwondo Training Improves Sensory Organization and Balance Control in Children with Developmental Coordination Disorder: A Randomized Controlled Trial

    Science.gov (United States)

    Fong, Shirley S. M.; Tsang, William W. N.; Ng, Gabriel Y. F.

    2012-01-01

    Children with developmental coordination disorder (DCD) have poorer postural control and are more susceptible to falls and injuries than their healthy counterparts. Sports training may improve sensory organization and balance ability in this population. This study aimed to evaluate the effects of three months of Taekwondo (TKD) training on the…

  4. Comparison of sensory modes of biofeedback in relaxation training of frontalis muscle.

    Science.gov (United States)

    Chen, W

    1981-12-01

    The purpose of this study was to compare the effectiveness of various sensory modes of EMG biofeedback to relaxation training of the frontalis muscle. 19 male and 29 female subjects were randomly selected from a pool of college volunteers. They were then randomly assigned 12 each to audiofeedback, visual feedback, audiovisual feedback, and no feedback groups. There were 11 20-min. sessions per subject. Subjects in the biofeedback groups were trained to reduce muscle tension voluntarily by utilizing Cyborg J33 EMG portable trainers. The subjects in the three feedback groups exhibited significantly lower muscle tension than did the subjects in the no-feedback control group. There were no significant differences in relaxation among the three feedback groups.

  5. Sensory-specific balance training in older adults: effect on proprioceptive reintegration and cognitive demands.

    Science.gov (United States)

    Westlake, Kelly P; Culham, Elsie G

    2007-10-01

    Age-related changes in the ability to adjust to alterations in sensory information contribute to impaired postural stability. The purpose of this randomized controlled trial was to investigate the effect of sensory-specific balance training on proprioceptive reintegration. The subjects of this study were 36 older participants who were healthy. Participants were randomly assigned to a balance exercise group (n=17) or a falls prevention education group (n=19). The primary outcome measure was the center-of-pressure (COP) velocity change score. This score represented the difference between COP velocity over 45 seconds of quiet standing and each of six 5-second intervals following proprioceptive perturbation through vibration with or without a secondary cognitive task. Clinical outcome measures included the Fullerton Advanced Balance (FAB) Scale and the Activities-specific Balance Confidence (ABC) Scale. Assessments were conducted at baseline, postintervention, and at an 8-week follow-up. Following the exercise intervention, there was less destabilization within the first 5 seconds following vibration with or without a secondary task than there was at baseline or in the falls prevention education group. These training effects were not maintained at the 8-week follow-up. Postintervention improvements also were seen on the FAB Scale and were maintained at follow-up. No changes in ABC Scale scores were identified in the balance exercise group, but ABC Scale scores indicated reduced balance confidence in the falls prevention education group postintervention. The results of this study support short-term enhanced postural responses to proprioceptive reintegration following a sensory-specific balance exercise program.

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

    Directory of Open Access Journals (Sweden)

    Lyon, David H.

    1994-04-01

    Full Text Available Sensory profiling is an objective, descriptive technique which uses a panel of trained assessors. It was used at Campden to differentiate olive oil which differed in terms of the country of origin, variety, ripeness and extraction techniques. The data were related to similar results from the Netherlands and Italy. The results indicated that all three sensory panels perceived the samples in the same way, however, the differed in the way the oils were described.
    The new European legislation on olive oil is partially concerned with the sensory aspects of the oil. The sensory grading takes into account the 'positive' and 'negative' attributes in the oil before giving an overall quality grade. These attributes do not reflect the consumer requirements, therefore, the grading should be restricted to the assessment of the presence or absence of sensory defects.

  7. Sensory characteristics of different cod products

    DEFF Research Database (Denmark)

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

    2010-01-01

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

  8. Analysis of the Relationship Between Training Experience and Visual Sensory Functions in Athletes from Different Sports

    Directory of Open Access Journals (Sweden)

    Lesiakowski Piotr

    2017-06-01

    Full Text Available Introduction. Gaining insight into the mechanisms and scope of possible adaptations of visual functions to the conditions determined by the demands imposed by sports training seems to be very interesting not only from a cognitive point of view, but also with respect to the practical applications of the findings of such investigations in the training process. The aim of the study was to assess the function of early visual processing in athletes representing different sports disciplines with varying training experience. Material and methods. The study involved 95 athletes practising football (n = 24, volleyball (n = 22, boxing (n = 26, and rowing (n = 23. The bioelectric function of the visual pathway was assessed based on recordings of visual evoked potentials (VEPs. The regions which were stimulated were the peripheral and central areas of the retina. During the test, we recorded the amplitude (μV and latency (ms of the P100 component of the VEP waveform for both monocular stimulation (for the dominant and non-dominant eye and binocular stimulation. Results. Lower VEP P100 amplitude values were found for the peripheral and central locations for monocular and binocular viewing in more experienced volleyball players and rowers (p 0.05 in intragroup variability in VEP P100 latency in relation to training experience in any of the sports disciplines examined. Conclusions. Training experience has an influence on the early stage of sensory processing with respect to neural activity. Training experience has been found to differentiate athletes in terms of the temporal parameters of the visual evoked potentials recorded in the current study only to a limited extent.

  9. Comparative study on Virtual Reality Training (VRT over Sensory Motor Training (SMT in Unilateral Chronic Osteoarthritis – A Randomized Control Trial

    Directory of Open Access Journals (Sweden)

    Fathy Abdelazim Awwad Elshazly

    2016-08-01

    Full Text Available Osteoarthritis is a common rheumatologic disease. Several non operative interventions have been described for the treatment. But the available evidences of comparing the effectiveness of Virtual reality training over sensory motor training are very few. So, the purpose of this study is to compare the effectiveness of Virtual reality training over sensory motor training in the treatment of Osteoarthritis. 60 subjects who fulfilled the inclusion and exclusion criteria were divided into three Groups (1, 2 & 3 with randomized sampling method. Group 1 treated with Virtual reality training (VRT, Group 2 treated with sensory motor training (SMT and Group 3 (control treated with conventional exercise training (CET. The duration of the treatment was three times per week for 8 weeks in all the three groups. Subjects were assessed at baseline, at 4th and 8th week. Pain Intensity by Visual Analog scale (VAS, Joint Proprioception by Perception Sense, Functional Disability by WOMAC Score, and Quality of Life by HRQOL score were measured. A statistically significant (p ≤ 0.05 difference between all the 3 groups were noted at the period of 8 week for pain intensity, joint proprioception, functional disability and quality of life. Group-1 treated with (VRT shows more significant improvement in all parameters compared with Group-2 (SMT and Group-3 (CET. In conclusion, the addition of virtual reality training to conventional training exercises could improve pain and proprioception which subsequently improve the functional level and quality of life of OA patients

  10. Sensorimotor integration in chronic stroke: Baseline differences and response to sensory training.

    Science.gov (United States)

    Brown, Katlyn E; Neva, Jason L; Feldman, Samantha J; Staines, W Richard; Boyd, Lara A

    2018-01-01

    The integration of somatosensory information from the environment into the motor cortex to inform movement is essential for motor function. As motor deficits commonly persist into the chronic phase of stroke recovery, it is important to understand potential contributing factors to these deficits, as well as their relationship with motor function. To date the impact of chronic stroke on sensorimotor integration has not been thoroughly investigated. The current study aimed to comprehensively examine the influence of chronic stroke on sensorimotor integration, and determine whether sensorimotor integration can be modified with an intervention. Further, it determined the relationship between neurophysiological measures of sensorimotor integration and motor deficits post-stroke. Fourteen individuals with chronic stroke and twelve older healthy controls participated. Motor impairment and function were quantified in individuals with chronic stroke. Baseline neurophysiology was assessed using nerve-based measures (short- and long-latency afferent inhibition, afferent facilitation) and vibration-based measures of sensorimotor integration, which paired vibration with single and paired-pulse TMS techniques. Neurophysiological assessment was performed before and after a vibration-based sensory training paradigm to assess changes within these circuits. Vibration-based, but not nerve-based measures of sensorimotor integration were different in individuals with chronic stroke, as compared to older healthy controls, suggesting that stroke differentially impacts integration of specific types of somatosensory information. Sensorimotor integration was behaviourally relevant in that it related to both motor function and impairment post-stroke. Finally, sensory training modulated sensorimotor integration in individuals with chronic stroke and controls. Sensorimotor integration is differentially impacted by chronic stroke based on the type of afferent feedback. However, both nerve

  11. The Effects of Applying Game-Based Learning to Webcam Motion Sensor Games for Autistic Students' Sensory Integration Training

    Science.gov (United States)

    Li, Kun-Hsien; Lou, Shi-Jer; Tsai, Huei-Yin; Shih, Ru-Chu

    2012-01-01

    This study aims to explore the effects of applying game-based learning to webcam motion sensor games for autistic students' sensory integration training for autistic students. The research participants were three autistic students aged from six to ten. Webcam camera as the research tool wad connected internet games to engage in motion sensor…

  12. Sensory differentiation of commercially produced spaghetti

    Directory of Open Access Journals (Sweden)

    Pestorić Mladenka V.

    2015-01-01

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

  13. Sensory Integration Training Tool Design for Children with Autism Spectrum Disorder

    Directory of Open Access Journals (Sweden)

    Jiang Lijun

    2017-01-01

    Full Text Available This study aims to design a training tool for therapy of children with autism spectrum disorder (ASDs. Typically, ASDs pass through obstacle track several times with sandbags, which should be picked up from starting point and threw into a box at the end during sensory integration therapy. Counting the sandbags can help ASDs to have concept about the progress of mission. We redesign the counting box named “Skybox” which can help counting by playing sound after detect something throw in it. Aims to probe into the sound preference of two main subjects, an experiment with four kinds of sounds is conducted in this paper by using the method of paired comparisons. The result shows they like animals most, followed by human voice and nature sounds, and music instrument is the last. The material preference experiment shows two subjects like acrylic most, wood and paper are secondary while furry is the last. Skybox shortens their training time for 23.53%, 29.87% and 37.37% in three different projects. We consider that Skybox attracts ASDs therefore reduces their distraction and improves their performance in the usability test.

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

    DEFF Research Database (Denmark)

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

    2013-01-01

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

  15. 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"

  16. 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"

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

    Science.gov (United States)

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

  18. Descriptive sensory evaluations

    DEFF Research Database (Denmark)

    Dehlholm, Christian

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

  19. Neural Mechanisms of Qigong Sensory Training Massage for Children With Autism Spectrum Disorder: A Feasibility Study.

    Science.gov (United States)

    Jerger, Kristin K; Lundegard, Laura; Piepmeier, Aaron; Faurot, Keturah; Ruffino, Amanda; Jerger, Margaret A; Belger, Aysenil

    2018-01-01

    Despite the enormous prevalence of autism spectrum disorder (ASD), its global impact has yet to be realized. Millions of families worldwide need effective treatments to help them get through everyday challenges like eating, sleeping, digestion, and social interaction. Qigong Sensory Training (QST) is a nonverbal, parent-delivered intervention recently shown to be effective at reducing these everyday challenges in children with ASD. This study tested the feasibility of a protocol for investigating QST's neural mechanism. During a single visit, 20 children, 4- to 7-year-old, with ASD viewed images of emotional faces before and after receiving QST or watching a video (controls). Heart rate variability was recorded throughout the visit, and power in the high frequency band (0.15-0.4 Hz) was calculated to estimate parasympathetic tone in 5-s nonoverlapping windows. Cerebral oximetry of prefrontal cortex was recorded during rest and while viewing emotional faces. 95% completion rate and 7.6% missing data met a priori standards confirming protocol feasibility for future studies. Preliminary data suggest: (1) during the intervention, parasympathetic tone increased more in children receiving massage (M = 2.9, SD = 0.3) versus controls (M = 2.5, SD = 0.5); (2) while viewing emotional faces post-intervention, parasympathetic tone was more affected (reduced) in the massage group ( p  = 0.036); and (3) prefrontal cortex response to emotional faces was greater after massage compared to controls. These results did not reach statistical significance in this small study powered to test feasibility. This study demonstrates solid protocol feasibility. If replicated in a larger sample, these findings would provide important clues to the neural mechanism of action underlying QST's efficacy for improving sensory, social, and communication difficulties in children with autism.

  20. Damage tolerance modeling and validation of a wireless sensory composite panel for a structural health monitoring system

    Science.gov (United States)

    Talagani, Mohamad R.; Abdi, Frank; Saravanos, Dimitris; Chrysohoidis, Nikos; Nikbin, Kamran; Ragalini, Rose; Rodov, Irena

    2013-05-01

    The paper proposes the diagnostic and prognostic modeling and test validation of a Wireless Integrated Strain Monitoring and Simulation System (WISMOS). The effort verifies a hardware and web based software tool that is able to evaluate and optimize sensorized aerospace composite structures for the purpose of Structural Health Monitoring (SHM). The tool is an extension of an existing suite of an SHM system, based on a diagnostic-prognostic system (DPS) methodology. The goal of the extended SHM-DPS is to apply multi-scale nonlinear physics-based Progressive Failure analyses to the "as-is" structural configuration to determine residual strength, remaining service life, and future inspection intervals and maintenance procedures. The DPS solution meets the JTI Green Regional Aircraft (GRA) goals towards low weight, durable and reliable commercial aircraft. It will take advantage of the currently developed methodologies within the European Clean sky JTI project WISMOS, with the capability to transmit, store and process strain data from a network of wireless sensors (e.g. strain gages, FBGA) and utilize a DPS-based methodology, based on multi scale progressive failure analysis (MS-PFA), to determine structural health and to advice with respect to condition based inspection and maintenance. As part of the validation of the Diagnostic and prognostic system, Carbon/Epoxy ASTM coupons were fabricated and tested to extract the mechanical properties. Subsequently two composite stiffened panels were manufactured, instrumented and tested under compressive loading: 1) an undamaged stiffened buckling panel; and 2) a damaged stiffened buckling panel including an initial diamond cut. Next numerical Finite element models of the two panels were developed and analyzed under test conditions using Multi-Scale Progressive Failure Analysis (an extension of FEM) to evaluate the damage/fracture evolution process, as well as the identification of contributing failure modes. The comparisons

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

    Science.gov (United States)

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

    2013-02-01

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

  2. A randomised controlled trial of sensory awareness training and additional motor practice for learning scalpel skills in podiatry students.

    Science.gov (United States)

    Causby, Ryan S; McDonnell, Michelle N; Reed, Lloyd; Hillier, Susan L

    2016-12-05

    The process of using a scalpel, like all other motor activities, is dependent upon the successful integration of afferent (sensory), cognitive and efferent (motor) processes. During learning of these skills, even if motor practice is carefully monitored there is still an inherent risk involved. It is also possible that this strategy could reinforce high levels of anxiety experienced by the student and affect student self-efficacy, causing detrimental effects on motor learning. An alternative training strategy could be through targeting sensory rather than motor processes. Second year podiatry students who were about to commence learning scalpel skills were recruited. Participants were randomly allocated into sensory awareness training (Sensory), additional motor practice (Motor) or usual teaching only (Control) groups. Participants were then evaluated on psychological measures (Intrinsic Motivation Inventory) and dexterity measures (Purdue Pegboard, Grooved Pegboard Test and a grip-lift task). A total of 44 participants were included in the study. There were no baseline differences or significant differences between the three groups over time on the Perceived Competence, Effort/ Importance or Pressure/ Tension, psychological measures. All groups showed a significant increase in Perceived Competence over time (F 1,41  = 13.796, p = 0.001). Only one variable for the grip-lift task (Preload Duration for the non-dominant hand) showed a significant difference over time between the groups (F 2,41  = 3.280, p = 0.038), specifically, Motor and Control groups. The use of sensory awareness training, or additional motor practice did not provide a more effective alternative compared with usual teaching. Further research may be warranted using more engaged training, provision of supervision and greater participant numbers. Australian New Zealand Clinical Trials Registry (ANZCTR): ACTRN12616001428459 . Registered 13 th October 2016. Registered Retrospectively.

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

    Science.gov (United States)

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

    2017-01-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

  5. Familiar auditory sensory training in chronic traumatic brain injury: a case study.

    Science.gov (United States)

    Sullivan, Emily Galassi; Guernon, Ann; Blabas, Brett; Herrold, Amy A; Pape, Theresa L-B

    2018-04-01

    The evaluation and treatment for patients with prolonged periods of seriously impaired consciousness following traumatic brain injury (TBI), such as a vegetative or minimally conscious state, poses considerable challenges, particularly in the chronic phases of recovery. This blinded crossover study explored the effects of familiar auditory sensory training (FAST) compared with a sham stimulation in a patient seven years post severe TBI. Baseline data were collected over 4 weeks to account for variability in status with neurobehavioral measures, including the Disorders of Consciousness scale (DOCS), Coma Near Coma scale (CNC), and Consciousness Screening Algorithm. Pre-stimulation neurophysiological assessments were completed as well, namely Brainstem Auditory Evoked Potentials (BAEP) and Somatosensory Evoked Potentials (SSEP). Results revealed that a significant improvement in the DOCS neurobehavioral findings after FAST, which was not maintained during the sham. BAEP findings also improved with maintenance of these improvements following sham stimulation as evidenced by repeat testing. The results emphasize the importance for continued evaluation and treatment of individuals in chronic states of seriously impaired consciousness with a variety of tools. Further study of auditory stimulation as a passive treatment paradigm for this population is warranted. Implications for Rehabilitation Clinicians should be equipped with treatment options to enhance neurobehavioral improvements when traditional treatment methods fail to deliver or maintain functional behavioral changes. Routine assessment is crucial to detect subtle changes in neurobehavioral function even in chronic states of disordered consciousness and determine potential preserved cognitive abilities that may not be evident due to unreliable motor responses given motoric impairments. Familiar Auditory Stimulation Training (FAST) is an ideal passive stimulation that can be supplied by families, allied health

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

    Science.gov (United States)

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

    2013-08-01

    A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commercial handlers. Processing included potassium sorbate as a preservative and SO2 application as an antibrowning agent for white cultivars. As a consequence of SO2 use during processing, high sulfite residues affected the sensory profiles of the white dried fig cultivars. Significant differences between dried fig cultivars and sources demonstrate perceived differences between processing and storage methods. The panel-determined sensory lexicon can help with California fig marketing. © 2013 The Regents of California, Davis Campus Department of Plant Sciences.

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

    International Nuclear Information System (INIS)

    Ouyang, Qin; Zhao, Jiewen; Chen, Quansheng

    2014-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-09-02

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

  9. Effects of combining 2 weeks of passive sensory stimulation with active hand motor training in healthy adults.

    Directory of Open Access Journals (Sweden)

    Aija Marie Ladda

    Full Text Available The gold standard to acquire motor skills is through intensive training and practicing. Recent studies have demonstrated that behavioral gains can also be acquired by mere exposure to repetitive sensory stimulation to drive the plasticity processes. Single application of repetitive electric stimulation (rES of the fingers has been shown to improve tactile perception in young adults as well as sensorimotor performance in healthy elderly individuals. The combination of repetitive motor training with a preceding rES has not been reported yet. In addition, the impact of such a training on somatosensory tactile and spatial sensitivity as well as on somatosensory cortical activation remains elusive. Therefore, we tested 15 right-handed participants who underwent repetitive electric stimulation of all finger tips of the left hand for 20 minutes prior to one hour of motor training of the left hand over the period of two weeks. Overall, participants substantially improved the motor performance of the left trained hand by 34%, but also showed a relevant transfer to the untrained right hand by 24%. Baseline ipsilateral activation fMRI-magnitude in BA 1 to sensory index finger stimulation predicted training outcome for somatosensory guided movements: those who showed higher ipsilateral activation were those who did profit less from training. Improvement of spatial tactile discrimination was positively associated with gains in pinch grip velocity. Overall, a combination of priming rES and repetitive motor training is capable to induce motor and somatosensory performance increase and representation changes in BA1 in healthy young subjects.

  10. Effect of multi-sensory balance training for unsteady elderly people: pilot study of the "Reykjavik model".

    Science.gov (United States)

    Kristinsdottir, Ella Kolbrun; Baldursdottir, Bergthora

    2014-01-01

    To evaluate effects of combined mechano- and proprioceptive, vestibular and fall-prevention training on postural control, functional ability, confidence in activities of daily living (ADL) and frequency of falls among unsteady elderly people. Subjects were 37 elderly outpatients attending physiotherapy because of instability. Treatment consisted of 18 multisensory balance training sessions. RESULTS from Sensory Organization Test, Five-Times-Sit-to-Stand Test, 30-m normal and fast walk with a turn, Ascending-Descending 11 steps and Activities-specific Balance Confidence Scale were compared before and after training. Information was gathered about number of falls 1 year prior to training, during training period and for 6 months after completion of training. Significant improvement was observed in all measured parameters (p falls in the year prior to the study. Six subjects reported seven falls during the training period and seven subjects reported 17 falls in the 6 months follow-up period. Combined vestibular, proprioceptive and fall-prevention training improve postural control, functional ability, confidence in ADL and might even decrease the risk of falling among elderly people.

  11. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.

    Science.gov (United States)

    Lucherk, L W; O'Quinn, T G; Legako, J F; Rathmann, R J; Brooks, J C; Miller, M F

    2016-12-01

    The palatability of USDA graded beef strip loins of seven treatments [High Enhanced (HE: 112% of raw weight) Select, Low Enhanced (LE: 107% of raw weight) Select, Prime, upper 2/3 Choice (Top Choice), lower 1/3 Choice (Low Choice), Select, and Standard] cooked to three degrees of doneness [DOD; rare (60°C), medium (71°C), or well-done (77°C)] was evaluated by consumer and trained sensory panelists. For consumers, Select HE steaks rated higher (P0.05) were observed between Select LE and Prime samples for most traits evaluated. The effect of USDA grade and enhancement on trained panel palatability scores was independent of DOD for all traits other than juiciness, with the role of marbling in juiciness increasing as DOD increased from rare to well-done. These results indicate enhancement as an effective method to improve the palatability of lower grading beef. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Switch Panel wear loading - a parametric study regarding governing train operational factors

    Science.gov (United States)

    Hiensch, E. J. M.; Burgelman, N.

    2017-09-01

    The acting forces and resulting material degradation at the running surfaces of wheels and rail are determined by vehicle, track, interface and operational characteristics. To effectively manage the experienced wear, plastic deformation and crack development at wheels and rail, the interaction between vehicle and track demands a system approach both in maintenance and in design. This requires insight into the impact of train operational parameters on rail- and wheel degradation, in particular at switches and crossings due to the complex dynamic behaviour of a railway vehicle at a turnout. A parametric study was carried out by means of vehicle-track simulations within the VAMPIRE® multibody simulation software, performing a sensitivity analysis regarding operational factors and their impact on expected switch panel wear loading. Additionally, theoretical concepts were cross-checked with operational practices by means of a case study in response to a dramatic change in lateral rail wear development at specific switches in Dutch track. Data from train operation, track maintenance and track inspection were analysed, providing further insight into the operational dependencies. From the simulations performed in this study, it was found that switch rail lateral wear loading at the diverging route of a 1:9 type turnout is significantly influenced by the level of wheel-rail friction and to a lesser extent by the direction of travel (facing or trailing). The influence of other investigated parameters, being vehicle speed, traction, gauge widening and track layout is found to be small. Findings from the case study further confirm the simulation outcome. This research clearly demonstrates the contribution flange lubrication can have in preventing abnormal lateral wear at locations where the wheel-rail interface is heavily loaded.

  13. Using Expert Panel Data to Guide Youth Agricultural Safety and Health Training Resources in the US

    Directory of Open Access Journals (Sweden)

    Andrew J. Mann

    2017-01-01

    Full Text Available The US Department of Labor (US DOL oversees the Agricultural Hazardous Occupations Orders (AgHOs, which identifies specific tasks that youth are prohibited from performing for hire on American farms and ranches. An educational exemption from this public policy is currently in place that allows youth, 14–15 years old, to complete a certification program prior to engaging in agricultural work involving tractors and machinery. However, limited guidance is provided in the legislation regarding the format or content of the tractor and machinery certification exemption. Four AgHOs (tractor and machinery studies were identified and included in this meta-analysis publication. The research goals of this analysis were to determine basic trends of learning outcomes, and identify educational content to be delivered as a result of these studies. Within each of the four studies, expert panels were used to identify educational learning outcomes. The analysis revealed that 48.0% (n = 184 of all learning outcome items fell within the Tractor-based (Tractor learning outcome category, 29.8% (n = 114 within General Safety and Health (General, and 22.2% (n = 85 of items in the Machinery-based (Machinery category. Ultimately, sound educational methods and understanding of fundamental student competence are essential components for any training program, including youth who complete AgHOs tractor and machinery certification programs.

  14. 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®

  15. Virtual Reality-Based Wii Fit Training in Improving Muscle Strength, Sensory Integration Ability, and Walking Abilities in Patients with Parkinson's Disease: A Randomized Control Trial

    Directory of Open Access Journals (Sweden)

    Ying-Yi Liao

    2015-12-01

    Conclusion: VRWii training is as beneficial as TE in improving walking abilities, sensory integration ability, and muscle strength in patients with PD, and such improvements persisted for at least for 1 month. VRWii training is thus suggested to be implemented in patients with PD.

  16. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

    Science.gov (United States)

    McMahon, Kenneth M; Diako, Charles; Aplin, Jesse; Mattinson, D Scott; Culver, Caleb; Ross, Carolyn F

    2017-09-01

    The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (pConsumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (pconsumer acceptance of sparkling wines was highly correlated (r 2 ≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Recruitment of occipital cortex during sensory substitution training linked to subjective experience of seeing in people with blindness.

    Directory of Open Access Journals (Sweden)

    Tomás Ortiz

    Full Text Available Over three months of intensive training with a tactile stimulation device, 18 blind and 10 blindfolded seeing subjects improved in their ability to identify geometric figures by touch. Seven blind subjects spontaneously reported 'visual qualia', the subjective sensation of seeing flashes of light congruent with tactile stimuli. In the latter subjects tactile stimulation evoked activation of occipital cortex on electroencephalography (EEG. None of the blind subjects who failed to experience visual qualia, despite identical tactile stimulation training, showed EEG recruitment of occipital cortex. None of the blindfolded seeing humans reported visual-like sensations during tactile stimulation. These findings support the notion that the conscious experience of seeing is linked to the activation of occipital brain regions in people with blindness. Moreover, the findings indicate that provision of visual information can be achieved through non-visual sensory modalities which may help to minimize the disability of blind individuals, affording them some degree of object recognition and navigation aid.

  18. Recruitment of occipital cortex during sensory substitution training linked to subjective experience of seeing in people with blindness.

    Science.gov (United States)

    Ortiz, Tomás; Poch, Joaquín; Santos, Juan M; Requena, Carmen; Martínez, Ana M; Ortiz-Terán, Laura; Turrero, Agustín; Barcia, Juan; Nogales, Ramón; Calvo, Agustín; Martínez, José M; Córdoba, José L; Pascual-Leone, Alvaro

    2011-01-01

    Over three months of intensive training with a tactile stimulation device, 18 blind and 10 blindfolded seeing subjects improved in their ability to identify geometric figures by touch. Seven blind subjects spontaneously reported 'visual qualia', the subjective sensation of seeing flashes of light congruent with tactile stimuli. In the latter subjects tactile stimulation evoked activation of occipital cortex on electroencephalography (EEG). None of the blind subjects who failed to experience visual qualia, despite identical tactile stimulation training, showed EEG recruitment of occipital cortex. None of the blindfolded seeing humans reported visual-like sensations during tactile stimulation. These findings support the notion that the conscious experience of seeing is linked to the activation of occipital brain regions in people with blindness. Moreover, the findings indicate that provision of visual information can be achieved through non-visual sensory modalities which may help to minimize the disability of blind individuals, affording them some degree of object recognition and navigation aid.

  19. Treatment of chronic back pain by sensory discrimination training. A Phase I RCT of a novel device (FairMed) vs. TENS

    OpenAIRE

    Barker, Karen L; Elliott, Christopher J; Sackley, Catherine M; Fairbank, Jeremy CT

    2008-01-01

    Abstract Background The causes of chronic low back pain (CLBP) remain obscure and effective treatment of symptoms remains elusive. A mechanism of relieving chronic pain based on the consequences of conflicting unpleasant sensory inputs to the central nervous system has been hypothesised. As a result a device was generated to deliver sensory discrimination training (FairMed), and this randomised controlled trial compared therapeutic effects with a comparable treatment modality, TENS. Methods 6...

  20. Blindfolded Balance Training in Patients with Parkinson’s Disease: A Sensory-Motor Strategy to Improve the Gait

    Directory of Open Access Journals (Sweden)

    M. Tramontano

    2016-01-01

    Full Text Available Aim. Recent evidence suggested that the use of treadmill training may improve gait parameters. Visual deprivation could engage alternative sensory strategies to control dynamic equilibrium and stabilize gait based on vestibulospinal reflexes (VSR. We aimed to investigate the efficacy of a blindfolded balance training (BBT in the improvement of stride phase percentage reliable gait parameters in patients with Parkinson’s Disease (PD compared to patients treated with standard physical therapy (PT. Methods. Thirty PD patients were randomized in two groups of 15 patients, one group treated with BBT during two weeks and another group treated with standard PT during eight weeks. We evaluated gait parameters before and after BBT and PT interventions, in terms of double stance, swing, and stance phase percentage. Results. BBT induced an improvement of double stance phase as revealed (decreased percentage of double stance phase during the gait cycle in comparison to PT. The other gait parameters swing and stance phase did not differ between the two groups. Discussion. These results support the introduction of complementary rehabilitative strategies based on sensory-motor stimulation in the traditional PD patient’s rehabilitation. Further studies are needed to investigate the neurophysiological circuits and mechanism underlying clinical and motor modifications.

  1. Training complexity is not decisive factor for improving adaptation to visual sensory conflict.

    Science.gov (United States)

    Yang, Yang; Pu, Fang; Li, Shuyu; Li, Yan; Li, Deyu; Fan, Yubo

    2012-01-01

    Ground-based preflight training utilizing unusual visual stimuli is useful for decreasing the susceptibility to space motion sickness (SMS). The effectiveness of the sensorimotor adaptation training is affected by the training tasks, but what kind of task is more effective remains unknown. Whether the complexity is the decisive factor to consider for designing the training and if other factors are more important need to be analyzed. The results from the analysis can help to optimize the preflight training tasks for astronauts. Twenty right-handed subjects were asked to draw the right path of 45° rotated maze before and after 30 min training. Subjects wore an up-down reversing prism spectacle in test and training sessions. Two training tasks were performed: drawing the right path of the horizontal maze (complex task but with different orientation feature) and drawing the L-shape lines (easy task with same orientation feature). The error rate and the executing time were measured during the test. Paired samples t test was used to compare the effects of the two training tasks. After each training, the error rate and the executing time were significantly decreased. However, the training effectiveness of the easy task was better as the test was finished more quickly and accurately. The complexity is not always the decisive factor for designing the adaptation training task, e.g. the orientation feature is more important in this study. In order to accelerate the adaptation and to counter SMS, the task for astronauts preflight adaptation training could be simple activities with the key features.

  2. Effects of long-term balance training with vibrotactile sensory augmentation among community-dwelling healthy older adults: a randomized preliminary study.

    Science.gov (United States)

    Bao, Tian; Carender, Wendy J; Kinnaird, Catherine; Barone, Vincent J; Peethambaran, Geeta; Whitney, Susan L; Kabeto, Mohammed; Seidler, Rachael D; Sienko, Kathleen H

    2018-01-18

    Sensory augmentation has been shown to improve postural stability during real-time balance applications. Limited long-term controlled studies have examined retention of balance improvements in healthy older adults after training with sensory augmentation has ceased. This pilot study aimed to assess the efficacy of long-term balance training with and without sensory augmentation among community-dwelling healthy older adults. Twelve participants (four males, eight females; 75.6 ± 4.9 yrs) were randomly assigned to the experimental group (n = 6) or control group (n = 6). Participants trained in their homes for eight weeks, completing three 45-min exercise sessions per week using smart phone balance trainers that provided written, graphic, and video guidance, and monitored trunk sway. During each session, participants performed six repetitions of six exercises selected from five categories (static standing, compliant surface standing, weight shifting, modified center of gravity, and gait). The experimental group received vibrotactile sensory augmentation for four of the six repetitions per exercise via the smart phone balance trainers, while the control group performed exercises without sensory augmentation. The smart phone balance trainers sent exercise performance data to a physical therapist, who recommended exercises on a weekly basis. Balance performance was assessed using a battery of clinical balance tests (Activity Balance Confidence Scale, Sensory Organization Test, Mini Balance Evaluation Systems Test, Five Times Sit to Stand Test, Four Square Step Test, Functional Reach Test, Gait Speed Test, Timed Up and Go, and Timed Up and Go with Cognitive Task) before training, after four weeks of training, and after eight weeks of training. Participants in the experimental group were able to use vibrotactile sensory augmentation independently in their homes. After training, the experimental group had significantly greater improvements in Sensory

  3. GAMMA BAND PLASTICITY IN SENSORY CORTEX IS A SIGNATURE OF THE STRONGEST MEMORY RATHER THAN MEMORY OF THE TRAINING STIMULUS

    Science.gov (United States)

    Weinberger, Norman M.; Miasnikov, Alexandre A.; Bieszczad, Kasia M.; Chen, Jemmy C.

    2013-01-01

    Gamma oscillations (~30–120 Hz) are considered to be a reflection of coordinated neuronal activity, linked to processes underlying synaptic integration and plasticity. Increases in gamma power within the cerebral cortex have been found during many cognitive processes such as attention, learning, memory and problem solving in both humans and animals. However, the specificity of gamma to the detailed contents of memory remains largely unknown. We investigated the relationship between learning-induced increased gamma power in the primary auditory cortex (A1) and the strength of memory for acoustic frequency. Adult male rats (n = 16) received three days (200 trials each) of pairing a tone (3.66 kHz) with stimulation of the nucleus basalis, which implanted a memory for acoustic frequency as assessed by associatively-induced disruption of ongoing behavior, viz., respiration. Post-training frequency generalization gradients (FGGs) revealed peaks at non-CS frequencies in 11/16 cases, likely reflecting normal variation in pre-training acoustic experiences. A stronger relationship was found between increased gamma power and the frequency with the strongest memory (peak of the difference between individual post- and pre-training FGGs) vs. behavioral responses to the CS training frequency. No such relationship was found for the theta/alpha band (4–15 Hz). These findings indicate that the strength of specific increased neuronal synchronization within primary sensory cortical fields can determine the specific contents of memory. PMID:23669065

  4. Gamma band plasticity in sensory cortex is a signature of the strongest memory rather than memory of the training stimulus.

    Science.gov (United States)

    Weinberger, Norman M; Miasnikov, Alexandre A; Bieszczad, Kasia M; Chen, Jemmy C

    2013-09-01

    Gamma oscillations (∼30-120Hz) are considered to be a reflection of coordinated neuronal activity, linked to processes underlying synaptic integration and plasticity. Increases in gamma power within the cerebral cortex have been found during many cognitive processes such as attention, learning, memory and problem solving in both humans and animals. However, the specificity of gamma to the detailed contents of memory remains largely unknown. We investigated the relationship between learning-induced increased gamma power in the primary auditory cortex (A1) and the strength of memory for acoustic frequency. Adult male rats (n=16) received three days (200 trials each) of pairing a tone (3.66 kHz) with stimulation of the nucleus basalis, which implanted a memory for acoustic frequency as assessed by associatively-induced disruption of ongoing behavior, viz., respiration. Post-training frequency generalization gradients (FGGs) revealed peaks at non-CS frequencies in 11/16 cases, likely reflecting normal variation in pre-training acoustic experiences. A stronger relationship was found between increased gamma power and the frequency with the strongest memory (peak of the difference between individual post- and pre-training FGGs) vs. behavioral responses to the CS training frequency. No such relationship was found for the theta/alpha band (4-15 Hz). These findings indicate that the strength of specific increased neuronal synchronization within primary sensory cortical fields can determine the specific contents of memory. Copyright © 2013 Elsevier Inc. All rights reserved.

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

    Science.gov (United States)

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

    1998-01-01

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

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

    Science.gov (United States)

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

    2007-08-01

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

  7. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

    Science.gov (United States)

    Moeller, S J; Miller, R K; Aldredge, T L; Logan, K E; Edwards, K K; Zerby, H N; Boggess, M; Box-Steffensmeier, J M; Stahl, C A

    2010-05-01

    The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  8. Sensory evaluation of heating and air conditioning systems

    Energy Technology Data Exchange (ETDEWEB)

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

    2002-07-01

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

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  10. 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

    were easily interpreted with the visual layout. Assessors differing from the rest of the panel could be quickly identified as well as the descriptors involved in the deviations. Three assessors were found to use different parts of the scale than the main panel, and one assessor evaluated one descriptor...

  11. Sensory training with vibration-induced kinesthetic illusions improves proprioceptive integration in patients with Parkinson's disease.

    Science.gov (United States)

    Ribot-Ciscar, Edith; Aimonetti, Jean-Marc; Azulay, Jean-Philippe

    2017-12-15

    The present study investigates whether proprioceptive training, based on kinesthetic illusions, can help in re-educating the processing of muscle proprioceptive input, which is impaired in patients with Parkinson's disease (PD). The processing of proprioceptive input before and after training was evaluated by determining the error in the amplitude of voluntary dorsiflexion ankle movement (20°), induced by applying a vibration on the tendon of the gastrocnemius-soleus muscle (a vibration-induced movement error). The training consisted of the subjects focusing their attention upon a series of illusory movements of the ankle. Eleven PD patients and eleven age-matched control subjects were tested. Before training, vibration reduced dorsiflexion amplitude in controls by 4.3° (Pkinesthetic illusions, is a simple means for re-educating the processing of muscle proprioceptive input in PD patients. Such complementary training should be included in rehabilitation programs that presently focus on improving balance and motor performance. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Sensory Feedback Training for Improvement of Finger Perception in Cerebral Palsy

    Directory of Open Access Journals (Sweden)

    Tobias Blumenstein

    2015-01-01

    Full Text Available Purpose. To develop and to test a feedback training system for improvement of tactile perception and coordination of fingers in children and youth with cerebral palsy. Methods. The fingers of 7 probands with cerebral palsy of different types and severity were stimulated using small vibration motors integrated in the fingers of a hand glove. The vibration motors were connected through a microcontroller to a computer and to a response 5-button keyboard. By pressing an appropriate keyboard button, the proband must indicate in which finger the vibration was felt. The number of incorrect responses and the reaction time were measured for every finger. The perception and coordination of fingers were estimated before and after two-week training using both clinical tests and the measurements. Results. Proper functioning of the developed system in persons with cerebral palsy was confirmed. The tactile sensation of fingers was improved in five of seven subjects after two weeks of training. There was no clear tendency towards improvement of selective use of fingers. Conclusion. The designed feedback system could be used to train tactile perception of fingers in children and youth with cerebral palsy. An extensive study is required to confirm these findings.

  13. Human-robot cooperative movement training: Learning a novel sensory motor transformation during walking with robotic assistance-as-needed

    Directory of Open Access Journals (Sweden)

    Benitez Raul

    2007-03-01

    Full Text Available Abstract Background A prevailing paradigm of physical rehabilitation following neurologic injury is to "assist-as-needed" in completing desired movements. Several research groups are attempting to automate this principle with robotic movement training devices and patient cooperative algorithms that encourage voluntary participation. These attempts are currently not based on computational models of motor learning. Methods Here we assume that motor recovery from a neurologic injury can be modelled as a process of learning a novel sensory motor transformation, which allows us to study a simplified experimental protocol amenable to mathematical description. Specifically, we use a robotic force field paradigm to impose a virtual impairment on the left leg of unimpaired subjects walking on a treadmill. We then derive an "assist-as-needed" robotic training algorithm to help subjects overcome the virtual impairment and walk normally. The problem is posed as an optimization of performance error and robotic assistance. The optimal robotic movement trainer becomes an error-based controller with a forgetting factor that bounds kinematic errors while systematically reducing its assistance when those errors are small. As humans have a natural range of movement variability, we introduce an error weighting function that causes the robotic trainer to disregard this variability. Results We experimentally validated the controller with ten unimpaired subjects by demonstrating how it helped the subjects learn the novel sensory motor transformation necessary to counteract the virtual impairment, while also preventing them from experiencing large kinematic errors. The addition of the error weighting function allowed the robot assistance to fade to zero even though the subjects' movements were variable. We also show that in order to assist-as-needed, the robot must relax its assistance at a rate faster than that of the learning human. Conclusion The assist

  14. Human-robot cooperative movement training: learning a novel sensory motor transformation during walking with robotic assistance-as-needed.

    Science.gov (United States)

    Emken, Jeremy L; Benitez, Raul; Reinkensmeyer, David J

    2007-03-28

    A prevailing paradigm of physical rehabilitation following neurologic injury is to "assist-as-needed" in completing desired movements. Several research groups are attempting to automate this principle with robotic movement training devices and patient cooperative algorithms that encourage voluntary participation. These attempts are currently not based on computational models of motor learning. Here we assume that motor recovery from a neurologic injury can be modelled as a process of learning a novel sensory motor transformation, which allows us to study a simplified experimental protocol amenable to mathematical description. Specifically, we use a robotic force field paradigm to impose a virtual impairment on the left leg of unimpaired subjects walking on a treadmill. We then derive an "assist-as-needed" robotic training algorithm to help subjects overcome the virtual impairment and walk normally. The problem is posed as an optimization of performance error and robotic assistance. The optimal robotic movement trainer becomes an error-based controller with a forgetting factor that bounds kinematic errors while systematically reducing its assistance when those errors are small. As humans have a natural range of movement variability, we introduce an error weighting function that causes the robotic trainer to disregard this variability. We experimentally validated the controller with ten unimpaired subjects by demonstrating how it helped the subjects learn the novel sensory motor transformation necessary to counteract the virtual impairment, while also preventing them from experiencing large kinematic errors. The addition of the error weighting function allowed the robot assistance to fade to zero even though the subjects' movements were variable. We also show that in order to assist-as-needed, the robot must relax its assistance at a rate faster than that of the learning human. The assist-as-needed algorithm proposed here can limit error during the learning of a

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

    DEFF Research Database (Denmark)

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

    2016-01-01

    to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel.Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major...

  16. 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

  17. 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

  18. 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...

  19. The Comparison of Traditional Exercises & Body Weight Supported Training (BWST Exercises on Sensory-Motor Function, Quality and Quantity of Walking in Paraplegic Spinal Cord Injured Persons

    Directory of Open Access Journals (Sweden)

    Mehdi Raeisi-dehkordi

    2015-01-01

    Full Text Available Objective: The aim of this study was the comparison of traditional exercises & body weight supported training (BWST exercises on sensory-motor function, quality and quantity of walking in paraplegic spinal cord injured persons. Materials & Methods: 17 voluntary paraplegic spinal cord injured persons (Asia B,C, age 32.53±1.793 years, height 175.71±1.658 cm, weight 71.59±2.442 kg, and body mass index (BMI 23.18 ± 0.828 kg/m2 availability. The subjects were randomly assigned to BWSTT group (N=10 and Traditional exercises group (N=7 according to sensory and motor score. The subjects trained for 12 weeks, four times per week and 60 min per session. BWSTT include 15 min warm-up on fixed gear bike, 45 min BWSTT with 50% body weight and 10 min cold-down finally. 10% load was added each week. Traditional exercises included 15 min warm-up plus 45 min stretch exercise and resistance training. Results: The data showed that there were significant differences in changes of sensory function Pin score (P=0.002 and Light Score (P=0.002 sensory function, motor function (P=0.000, Walking index Spinal cord injury (WISCI (P=0.002, 6 min walking test (P=0.001 and 10 meter walking (P=0.001 between BWSTT and traditional exercise. Conclusion: BWSTT in comparison with traditional exercise can improve sensory-motor function and quality and quantity of walking in paraplegic spinal cord injured persons.

  20. Sensory analysis of beans (Phaseolus vulgaris

    Directory of Open Access Journals (Sweden)

    Sanz-Calvo M.

    1999-01-01

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

  1. 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...

  2. Evaluation of nurses’ changing perceptions when trained to implement a self-management programme for dual sensory impaired older adults in long-term care: a qualitative study

    Science.gov (United States)

    Roets-Merken, Lieve M; Vernooij-Dassen, Myrra J F J; Zuidema, Sytse U; Dees, Marianne K; Hermsen, Pieter G J M; Kempen, Gertrudis I J M; Graff, Maud J L

    2016-01-01

    Objectives To gain insights into the process of nurses’ changing perceptions when trained to implement a self-management programme for dual sensory impaired older adults in long-term care, and into the factors that contributed to these changes in their perceptions. Design Qualitative study alongside a cluster randomised controlled trial. Setting 17 long-term care homes spread across the Netherlands. Participants 34 licensed practical nurses supporting 54 dual sensory impaired older adults. Intervention A 5-month training programme designed to enable nurses to support the self-management of dual sensory impaired older adults in long-term care. Primary outcomes Nurses’ perceptions on relevance and feasibility of the self-management programme collected from nurses’ semistructured coaching diaries over the 5-month training and intervention period, as well as from trainers’ reports. Results Nurses’ initial negative perceptions on relevance and feasibility of the intervention changed to positive as nurses better understood the concept of autonomy. Through interactions with older adults and by self-evaluations of the effect of their behaviour, nurses discovered that their usual care conflicted with client autonomy. From that moment, nurses felt encouraged to adapt their behaviour to the older adults’ autonomy needs. However, nurses’ initial unfamiliarity with conversation techniques required a longer exploration period than planned. Once client autonomy was understood, nurses recommended expanding the intervention as a generic approach to all their clients, whether dual sensory impaired or not. Conclusions Longitudinal data collection enabled exploration of nurses’ changes in perceptions when moving towards self-management support. The training programme stimulated nurses to go beyond ‘protocol thinking’, discovering client autonomy and exploring the need for their own behavioural adaptations. Educational programmes for practical nurses should offer

  3. The sensory wheel of virgin olive oil

    Directory of Open Access Journals (Sweden)

    Mojet, Jos

    1994-04-01

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

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

    DEFF Research Database (Denmark)

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

    2014-01-01

    and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were......Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat...... also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than...

  5. 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.

  6. 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).

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

    DEFF Research Database (Denmark)

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

    2016-01-01

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

  8. Development of auxiliary shutdown panel for nuclear training center 2 simulator

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Cheul Un; Lee, Yong Kwan; Cho, Byung Hak; Park, Shin Yeol; Choi, Yong Jae; Kim, Yong Ran [Korea Electric Power Corp. (KEPCO), Taejon (Korea, Republic of). Research Center; Kim, Sung Il; Lee, Sung Cheul; Ryuh, Kyung Shin [Korea Electric Power Corp. (KEPCO), Seoul (Korea, Republic of)

    1995-12-31

    The major object of the project is to provide emergency operating conditions to the trainees by adding simulated ASP to the existing NTC(Nuclear Training Center) 2 simulator. The other object of the project is to make KEPRI(Korea Electric Power Research Institute) be equipped with a technical know-how that is inevitable to apply its state-of-art technologies to the existing simulators in KEPCO. The contents of this report are as follows : 1. Design and manufacturing of prototype ASP. 2. Manufacturing and installation of full scope ASP. 3. Development and modification of simulator programs. 4. Integration of hardware and software, perform performance acceptance test (author). 22 refs., 9 figs.

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

    Science.gov (United States)

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

    2012-01-01

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

  10. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2009-07-15

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

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

    International Nuclear Information System (INIS)

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

    2009-01-01

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

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

    Science.gov (United States)

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

    2009-07-01

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

  14. [Assessment and training of strength and balance for fall prevention in the elderly: recommendations of an interdisciplinary expert panel].

    Science.gov (United States)

    Granacher, U; Muehlbauer, T; Gschwind, Y J; Pfenninger, B; Kressig, R W

    2014-08-01

    The proportion of elderly people in societies of western industrialized countries is continuously rising. Biologic aging induces deficits in balance and muscle strength/power in old age, which is responsible for an increased prevalence of falls. Therefore, nationwide and easy-to-administer fall prevention programs have to be developed in order to contribute to the autonomy and quality of life in old age and to help reduce the financial burden on the public health care system due to the treatment of fall-related injuries. This narrative (qualitative) literature review deals with a) the reasons for an increased prevalence of falls in old age, b) important clinical tests for fall-risk assessment, and c) evidence-based intervention/training programs for fall prevention in old age. The findings of this literature review are based on a cost-free practice guide that is available to the public (via the internet) and that was created by an expert panel (i.e., geriatricians, exercise scientists, physiotherapists, geriatric therapists). The present review provides the scientific foundation of the practice guide.

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

    Science.gov (United States)

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

    2017-03-01

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

  16. Acting performance and flow state enhanced with sensory-motor rhythm neurofeedback comparing ecologically valid immersive VR and training screen scenarios.

    Science.gov (United States)

    Gruzelier, John; Inoue, Atsuko; Smart, Roger; Steed, Anthony; Steffert, Tony

    2010-08-16

    Actors were trained in sensory-motor rhythm (SMR) neurofeedback interfaced with a computer rendition of a theatre auditorium. Enhancement of SMR led to changes in the lighting while inhibition of theta and high beta led to a reduction in intrusive audience noise. Participants were randomised to a virtual reality (VR) representation in a ReaCTor, with surrounding image projection seen through glasses, or to a 2D computer screen, which is the conventional neurofeedback medium. In addition there was a no-training comparison group. Acting performance was evaluated by three experts from both filmed, studio monologues and Hamlet excerpts on the stage of Shakespeare's Globe Theatre. Neurofeedback learning reached an asymptote earlier as did identification of the required mental state following training in the ReaCTor training compared with the computer screen, though groups reached the same asymptote. These advantages were paralleled by higher ratings of acting performance overall, well-rounded performance, and especially the creativity subscale including imaginative expression, conviction and characterisation. On the Flow State scales both neurofeedback groups scored higher than the no-training controls on self-ratings of sense of control, confidence and feeling at-one. This is the first demonstration of enhancement of artistic performance with eyes-open neurofeedback training, previously demonstrated only with eyes-closed slow-wave training. Efficacy is attributed to psychological engagement through the ecologically relevant learning context of the acting-space, putatively allowing transfer to the real world otherwise achieved with slow-wave training through imaginative visualisation. The immersive VR technology was more successful than a 2D rendition. Copyright 2010 Elsevier Ireland Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2011-06-15

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

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

    DEFF Research Database (Denmark)

    Bavay, Cécile; Symoneaux, Ronan; Maître, Isabelle

    2013-01-01

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

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

    DEFF Research Database (Denmark)

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

    2006-01-01

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

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

    OpenAIRE

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

    2017-01-01

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

  1. 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.

  2. 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.

  3. Sensory texture analysis of thickened liquids during ingestion.

    Science.gov (United States)

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

    2017-12-01

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

  4. 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.

  5. 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®

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

    Science.gov (United States)

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

    2011-09-01

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

  7. 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

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

    DEFF Research Database (Denmark)

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

    2002-01-01

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

  9. Perceiving space and optical cues via a visuo-tactile sensory substitution system: a methodological approach for training of blind subjects for navigation.

    Science.gov (United States)

    Segond, Hervé; Weiss, Déborah; Kawalec, Magdalena; Sampaio, Eliana

    2013-01-01

    A methodological approach to perceptual learning was used to allow both early blind subjects (experimental group) and blindfolded sighted subjects (control group) to experience optical information and spatial phenomena, on the basis of visuo-tactile information transmitted by a 64-taxel pneumatic sensory substitution device. The learning process allowed the subjects to develop abilities in spatial localisation, shape recognition (with generalisation to different points of view), and monocular depth cue interpretation. During the training phase, early blind people initially experienced more difficulties than blindfolded sighted subjects (having previous perceptual experience of perspective) with interpreting and using monocular depth cues. The amelioration of the performance for all blind subjects during training sessions and the quite similar level of performance reached by two groups in the final navigation tasks suggested that early blind people were able to develop and apply cognitive understanding of depth cues. Both groups showed generalisation of the learning from the initial phases to cue identification in the maze, and subjectively experienced shapes facing them. Subjects' performance depended not only on their perceptual experience but also on their previous spatial competencies.

  10. Continuous detection of weak sensory signals in afferent spike trains: the role of anti-correlated interspike intervals in detection performance.

    Science.gov (United States)

    Goense, J B M; Ratnam, R

    2003-10-01

    An important problem in sensory processing is deciding whether fluctuating neural activity encodes a stimulus or is due to variability in baseline activity. Neurons that subserve detection must examine incoming spike trains continuously, and quickly and reliably differentiate signals from baseline activity. Here we demonstrate that a neural integrator can perform continuous signal detection, with performance exceeding that of trial-based procedures, where spike counts in signal- and baseline windows are compared. The procedure was applied to data from electrosensory afferents of weakly electric fish (Apteronotus leptorhynchus), where weak perturbations generated by small prey add approximately 1 spike to a baseline of approximately 300 spikes s(-1). The hypothetical postsynaptic neuron, modeling an electrosensory lateral line lobe cell, could detect an added spike within 10-15 ms, achieving near ideal detection performance (80-95%) at false alarm rates of 1-2 Hz, while trial-based testing resulted in only 30-35% correct detections at that false alarm rate. The performance improvement was due to anti-correlations in the afferent spike train, which reduced both the amplitude and duration of fluctuations in postsynaptic membrane activity, and so decreased the number of false alarms. Anti-correlations can be exploited to improve detection performance only if there is memory of prior decisions.

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

    Science.gov (United States)

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

    2013-03-30

    The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. © 2012 Society of Chemical Industry.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-04-15

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

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

    Science.gov (United States)

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

    2010-04-01

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

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

    International Nuclear Information System (INIS)

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

    2010-01-01

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

  15. 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.

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

    Science.gov (United States)

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

    2016-08-01

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

  17. 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

  18. 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.

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

    DEFF Research Database (Denmark)

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

    2006-01-01

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

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

    DEFF Research Database (Denmark)

    Starr, Gerrard

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

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

    Science.gov (United States)

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

    2012-01-01

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

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

    Science.gov (United States)

    Talcott, S T; Howard, L R

    1999-04-01

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

  3. 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.

  4. Panel Analysis

    DEFF Research Database (Denmark)

    Brænder, Morten; Andersen, Lotte Bøgh

    2014-01-01

    Based on our 2013-article, ”Does Deployment to War Affect Soldiers' Public Service Motivation – A Panel Study of Soldiers Before and After their Service in Afghanistan”, we present Panel Analysis as a methodological discipline. Panels consist of multiple units of analysis, observed at two or more...... in research settings where it is not possible to distribute units of analysis randomly or where the independent variables cannot be manipulated. The greatest disadvantage in regard to using panel studies is that data may be difficult to obtain. This is most clearly vivid in regard to the use of panel surveys...... points in time. In comparison with traditional cross-sectional studies, the advantage of using panel studies is that the time dimension enables us to study effects. Whereas experimental designs may have a clear advantage in regard to causal inference, the strength of panel studies is difficult to match...

  5. 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

  6. 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.

  7. Treatment of chronic back pain by sensory discrimination training. A Phase I RCT of a novel device (FairMed vs. TENS

    Directory of Open Access Journals (Sweden)

    Sackley Catherine M

    2008-06-01

    Full Text Available Abstract Background The causes of chronic low back pain (CLBP remain obscure and effective treatment of symptoms remains elusive. A mechanism of relieving chronic pain based on the consequences of conflicting unpleasant sensory inputs to the central nervous system has been hypothesised. As a result a device was generated to deliver sensory discrimination training (FairMed, and this randomised controlled trial compared therapeutic effects with a comparable treatment modality, TENS. Methods 60 patients with CLBP were recruited from physiotherapy referrals to a single-blinded, randomised controlled, non-inferiority trial. They were randomised to receive either FairMed or TENS and asked to use the allocated device for 30 minutes, twice a day, for 3 weeks. The primary outcome variable measured at 0 and 3 weeks was pain intensity measured using a visual analogue scale averaged over 7 days. Secondary outcome measures were Oswestry Disability Index, 3 timed physical tests, 4 questionnaires assessing different aspects of emotional coping and a global measure of patient rating of change. Data were analysed for the difference in change of scores between groups using one-way ANOVA. Results Baseline characteristics of the two groups were comparable. The primary outcome, change in pain intensity (VAS at 3 weeks showed a mean difference between groups of -0.1, (non significant p = 0.82. The mean difference in change in ODI scores was 0.4; (non significant p = 0.85. Differences in change of physical functioning showed that no significant difference in change of scores for any of these test (p = 0.58 – 0.90. Changes in scores of aspects of emotional coping also demonstrated no significant difference in change scores between the groups (p = 0.14 – 0.94. Conclusion FairMed was not inferior to TENS treatment. The findings have implications for further research on current chronic pain theories and treatments. Further work to explore these mechanisms is important

  8. Treatment of chronic back pain by sensory discrimination training. A Phase I RCT of a novel device (FairMed) vs. TENS.

    Science.gov (United States)

    Barker, Karen L; Elliott, Christopher J; Sackley, Catherine M; Fairbank, Jeremy C T

    2008-06-28

    The causes of chronic low back pain (CLBP) remain obscure and effective treatment of symptoms remains elusive. A mechanism of relieving chronic pain based on the consequences of conflicting unpleasant sensory inputs to the central nervous system has been hypothesised. As a result a device was generated to deliver sensory discrimination training (FairMed), and this randomised controlled trial compared therapeutic effects with a comparable treatment modality, TENS. 60 patients with CLBP were recruited from physiotherapy referrals to a single-blinded, randomised controlled, non-inferiority trial. They were randomised to receive either FairMed or TENS and asked to use the allocated device for 30 minutes, twice a day, for 3 weeks. The primary outcome variable measured at 0 and 3 weeks was pain intensity measured using a visual analogue scale averaged over 7 days. Secondary outcome measures were Oswestry Disability Index, 3 timed physical tests, 4 questionnaires assessing different aspects of emotional coping and a global measure of patient rating of change. Data were analysed for the difference in change of scores between groups using one-way ANOVA. Baseline characteristics of the two groups were comparable. The primary outcome, change in pain intensity (VAS) at 3 weeks showed a mean difference between groups of -0.1, (non significant p = 0.82). The mean difference in change in ODI scores was 0.4; (non significant p = 0.85). Differences in change of physical functioning showed that no significant difference in change of scores for any of these test (p = 0.58 - 0.90). Changes in scores of aspects of emotional coping also demonstrated no significant difference in change scores between the groups (p = 0.14 - 0.94). FairMed was not inferior to TENS treatment. The findings have implications for further research on current chronic pain theories and treatments. Further work to explore these mechanisms is important to expand our understanding of chronic pain and the role of

  9. Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids).

    Science.gov (United States)

    Blaker, Kendra M; Plotto, Anne; Baldwin, Elizabeth A; Olmstead, James W

    2014-10-01

    Fruit texture is a primary selection trait in southern highbush blueberry (SHB) breeding to increase fresh fruit postharvest quality and consumer acceptance. A novel crisp fruit texture has recently been identified among SHB germplasm. In this study, we developed a common set of descriptors that align sensory evaluation of blueberry fruit texture with instrumental measures that could be used for quantitative measurements during pre- and postharvest evaluation. Sensory and instrumental characteristics were measured in 36 and 49 genotypes in 2010 and 2011, respectively. A trained sensory panel evaluated fresh fruit based on five common textural attributes in 2010 and 2011: bursting energy, flesh firmness, skin toughness, juiciness and mealiness. Instrumental measures of compression and bioyield forces were significantly different among cultivars and correlated with sensory scores for bursting energy, flesh firmness and skin toughness (R > 0.7, except skin toughness in 2011), but correlations with sensory scores for juiciness and mealiness were low (R < 0.4). The results of sensory and instrumental measures supported the use of both compression and bioyield force measures in distinguishing crisp from standard-texture genotypes, and suggest that crisp texture in SHB is related to the sensory perception of bursting energy, flesh firmness and skin toughness. © 2014 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.

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

    Science.gov (United States)

    Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen

    2016-02-01

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

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

    Science.gov (United States)

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

    2015-10-21

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

  12. Motor-sensory confluence in tactile perception.

    Science.gov (United States)

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

    2012-10-03

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

  13. Improving arm function in chronic stroke: a pilot study of sensory amplitude electrical stimulation via glove electrode during task-specific training.

    Science.gov (United States)

    Sullivan, Jane; Girardi, Madeline; Hensley, Melissa; Rohaus, Jordan; Schewe, Clay; Whittey, Colby; Hansen, Piper; Muir, Kimberly

    2015-06-01

    To investigate the effects of sensory amplitude electrical stimulation (SES) delivered by glove electrode during task-specific exercise on arm movement, function, and sensation in chronic stroke. The design was an intervention pilot study, pre-test, post-test, follow-up design. The settings used were a university research laboratory and home-based intervention. Participants comprised of 11 individuals with chronic stroke (7.2 ± 4.1 years post onset) and moderate arm paresis, 10.82/20 ± 2.27 on the Stroke Rehabilitation Assessment of Movement (STREAM) - Arm Subscale. Participants were seven males and four females (mean age: 59 years). Participants were recruited from university-based database. Intervention- Participants engaged in task-specific training at home for 30 min, twice daily, for 5 weeks, while receiving SES via glove electrode. Participants received supervised task practice at least twice during intervention period for 1 hour. Main outcome measures- Jebsen-Taylor Hand Function Test (JTHFT), STREAM - Arm Subscale, Motor Activity Log-14 (MAL-14) - Amount and Quality Subscales, and Nottingham Stereognosis Assessment (NSA). Significant changes were found in group mean pre- and post-test comparisons on the NSA (P = 0.042), MAL amount subscale (P = 0.047), and JTHFT (with writing item 29 excluded) (P = 0.003) and in pre-test to follow-up comparisons on NSA (P = 0.027) and JTHFT (writing item excluded) (P = 0.009). There was no significant change on the STREAM (P = 1.0). Individuals with a greater baseline motor capacity determined by STREAM scores (P = 0.048) and more recent stroke (P = 0.014) had significantly greater improvements. Combining task-specific training with glove-based SES in chronic stroke resulted in changes in arm sensation and function that were maintained at 3-month follow-up.

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

    DEFF Research Database (Denmark)

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

    2017-01-01

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

  15. The Chemical Background for Sensory Quality

    DEFF Research Database (Denmark)

    Zhang, Shujuan

    compounds and consequently change the sensory quality in wine which provide the useful information of wine quality management to winemakers to as well as knowledge on the behaviour of wine oxidation. Additional, studies focused on understanding the development of volatiles during accelerated cheese ripening......In the food industry, high sensory quality and stability of products are crucial factors for consumer satisfaction and market shares. Sensory quality is normally being evaluated by two major approaches: instrumental (volatile and nonvolatile compounds) approach and sensory approach by trained...... and sensory methods in understanding the pre-fermentation treatment on sensory quality of wine (Study 3). In Study 4, the RATA method was used to provide the intensity of significant sensory descriptors that discriminate the significant differences between chocolate samples. Part three step by step moves...

  16. Sensory quality of beef from different finishing diets.

    Science.gov (United States)

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

    2010-11-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Science.gov (United States)

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

    2016-07-01

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

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

    Science.gov (United States)

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

    2014-08-01

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

  20. Weekly working hours for Norwegian hospital doctors since 1994 with special attention to postgraduate training, work–home balance and the European Working Time Directive: a panel study

    Science.gov (United States)

    Rosta, Judith; Aasland, Olaf G

    2014-01-01

    Objectives To examine the weekly working hours of Norwegian hospital doctors from 1994 to 2012 with special emphasis on the quality of postgraduate training and work–home balance, and in relation to the requirements of the European Working Time Directive (EWTD). Design Panel study based on postal questionnaires. Setting Norway. Participants Unbalanced cohort of 1300–1600 doctors in 1994, 1995, 1996, 1997, 2000, 2002, 2004, 2006, 2008, 2010 and 2012. Outcome measures Self-reported total weekly working hours and whether 45 weekly working hours are too short, sufficient, or too long to meet the quality requirements of obligatory postgraduate training for junior doctors. Results From 1994 to 2012, the number of weekly working hours was stable for senior (46–47 h) and junior (45–46 h) hospital doctors. In 2012, significantly more senior (27–35%) than junior (11–20%) doctors reported suboptimal work–home balance, defined as working more than 48 h a week. The majority perceived the present situation with an average of 45 h per week for juniors as sufficient for obligatory postgraduate specialist training, but doctors of higher age (OR 1.04, 95% CI 1.01 to 1.08), senior doctors (1.07, 1.04 to 1.11) and doctors working in surgical specialties (OR 1 vs laboratory medicine 0.03, 0.01 to 0.25, internal medicine 0.31, 0.17 to 0.58, psychiatry 0.12, 0.04 to 0.36, paediatrics 0.36, 0.12 to 1.07, anaesthesiology 0.08, 0.02 to 0.39, gynaecology 0.07, 0.01 to 0.56 and others 0.39, 0.04 to 3.56) were more likely to want the work-week to be longer. Conclusions The weekly working hours of Norwegian hospital doctors were always below the EWTD requirements. A significant growth of hospital doctor density over the past two decades, national regulations and cultural values might be important factors. Specialty differences in perception of sufficient training time may call for more flexibility in working time regulations. PMID:25311038

  1. Weekly working hours for Norwegian hospital doctors since 1994 with special attention to postgraduate training, work-home balance and the European working time directive: a panel study.

    Science.gov (United States)

    Rosta, Judith; Aasland, Olaf G

    2014-10-13

    To examine the weekly working hours of Norwegian hospital doctors from 1994 to 2012 with special emphasis on the quality of postgraduate training and work-home balance, and in relation to the requirements of the European Working Time Directive (EWTD). Panel study based on postal questionnaires. Norway. Unbalanced cohort of 1300-1600 doctors in 1994, 1995, 1996, 1997, 2000, 2002, 2004, 2006, 2008, 2010 and 2012. Self-reported total weekly working hours and whether 45 weekly working hours are too short, sufficient, or too long to meet the quality requirements of obligatory postgraduate training for junior doctors. From 1994 to 2012, the number of weekly working hours was stable for senior (46-47 h) and junior (45-46 h) hospital doctors. In 2012, significantly more senior (27-35%) than junior (11-20%) doctors reported suboptimal work-home balance, defined as working more than 48 h a week. The majority perceived the present situation with an average of 45 h per week for juniors as sufficient for obligatory postgraduate specialist training, but doctors of higher age (OR 1.04, 95% CI 1.01 to 1.08), senior doctors (1.07, 1.04 to 1.11) and doctors working in surgical specialties (OR 1 vs laboratory medicine 0.03, 0.01 to 0.25, internal medicine 0.31, 0.17 to 0.58, psychiatry 0.12, 0.04 to 0.36, paediatrics 0.36, 0.12 to 1.07, anaesthesiology 0.08, 0.02 to 0.39, gynaecology 0.07, 0.01 to 0.56 and others 0.39, 0.04 to 3.56) were more likely to want the work-week to be longer. The weekly working hours of Norwegian hospital doctors were always below the EWTD requirements. A significant growth of hospital doctor density over the past two decades, national regulations and cultural values might be important factors. Specialty differences in perception of sufficient training time may call for more flexibility in working time regulations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

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

    Science.gov (United States)

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

    2015-09-01

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

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

    Science.gov (United States)

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

    2004-10-01

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

  4. Panel Session

    DEFF Research Database (Denmark)

    Bertelsen, Olav Wedege

    2004-01-01

    In this panel session, four researchers will discuss the role of a theoretical foundation, in particular AT, in the design of information technology based artefacts. The general discussion will take of from a specific examination of the ActAD approach.......In this panel session, four researchers will discuss the role of a theoretical foundation, in particular AT, in the design of information technology based artefacts. The general discussion will take of from a specific examination of the ActAD approach....

  5. Promotion of Wellness and Mental Health Awareness Among Physicians in Training: Perspective of a National, Multispecialty Panel of Residents and Fellows.

    Science.gov (United States)

    Daskivich, Timothy J; Jardine, Dinchen A; Tseng, Jennifer; Correa, Ricardo; Stagg, Brian C; Jacob, Kristin M; Harwood, Jared L

    2015-03-01

    Physicians in training are at high risk for depression, and physicians in practice have a substantially elevated risk of suicide compared to the general population. The graduate medical education community is currently mobilizing efforts to improve resident wellness. We sought to provide a trainee perspective on current resources to support resident wellness and resources that need to be developed to ensure an optimal learning environment. The ACGME Council of Review Committee Residents, a 29-member multispecialty group of residents and fellows, conducted an appreciative inquiry exercise to (1) identify existing resources to address resident wellness; (2) envision the ideal learning environment to promote wellness; and (3) determine how the existing infrastructure could be modified to approach the ideal. The information was aggregated to identify consensus themes from group discussion. National policy on resident wellness should (1) increase awareness of the stress of residency and destigmatize depression in trainees; (2) develop systems to identify and treat depression in trainees in a confidential way to reduce barriers to accessing help; (3) enhance mentoring by senior peers and faculty; (4) promote a supportive culture; and (5) encourage additional study of the problem to deepen our understanding of the issue. A multispecialty, national panel of trainees identified actionable goals to broaden efforts in programs and sponsoring institutions to promote resident wellness and mental health awareness. Engagement of all stakeholders within the graduate medical education community will be critical to developing a comprehensive solution to this important issue.

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

    Science.gov (United States)

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

    2018-03-01

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

  7. Sensory source strength of used ventilation filters

    DEFF Research Database (Denmark)

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

    2002-01-01

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

  8. 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.

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

    Science.gov (United States)

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

    2017-10-01

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

  10. Application of Raman spectroscopy and chemometric techniques to assess sensory characteristics of young dairy bull beef.

    Science.gov (United States)

    Zhao, Ming; Nian, Yingqun; Allen, Paul; Downey, Gerard; Kerry, Joseph P; O'Donnell, Colm P

    2018-05-01

    This work aims to develop a rapid analytical technique to predict beef sensory attributes using Raman spectroscopy (RS) and to investigate correlations between sensory attributes using chemometric analysis. Beef samples (n = 72) were obtained from young dairy bulls (Holstein-Friesian and Jersey×Holstein-Friesian) slaughtered at 15 and 19 months old. Trained sensory panel evaluation and Raman spectral data acquisition were both carried out on the same longissimus thoracis muscles after ageing for 21 days. The best prediction results were obtained using a Raman frequency range of 1300-2800 cm -1 . Prediction performance of partial least squares regression (PLSR) models developed using all samples were moderate to high for all sensory attributes (R 2 CV values of 0.50-0.84 and RMSECV values of 1.31-9.07) and were particularly high for desirable flavour attributes (R 2 CVs of 0.80-0.84, RMSECVs of 4.21-4.65). For PLSR models developed on subsets of beef samples i.e. beef of an identical age or breed type, significant improvements on prediction performances were achieved for overall sensory attributes (R 2 CVs of 0.63-0.89 and RMSECVs of 0.38-6.88 for each breed type; R 2 CVs of 0.52-0.89 and RMSECVs of 0.96-6.36 for each age group). Chemometric analysis revealed strong correlations between sensory attributes. Raman spectroscopy combined with chemometric analysis was demonstrated to have high potential as a rapid and non-destructive technique to predict the sensory quality traits of young dairy bull beef. Copyright © 2018. Published by Elsevier Ltd.

  11. 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....

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

    Science.gov (United States)

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

    2018-04-01

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

  13. 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®.

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

    Science.gov (United States)

    Rodrigues, S; Teixeira, A

    2009-02-01

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

  15. Lipid Panel

    Science.gov (United States)

    ... A routine cardiac risk assessment typically includes a fasting lipid panel. Beyond that, research continues into the usefulness of other non-traditional markers of cardiac risk, such as Lp-PLA 2 . A health practitioner may choose to evaluate one or more ...

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

    Directory of Open Access Journals (Sweden)

    Ligia R. R. Santana

    2006-09-01

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

  17. Panel discussion

    International Nuclear Information System (INIS)

    Anon.

    1980-01-01

    The panel discussion at the 10th Allianz Forum on 'Technology and Insurance' dealt with the following topics: New technologies: energy conversion (coal, petroleum, natural gas, nuclear energy, solar energy); infrastructure (transport, data processing); basic products (metallic materials, chemical products, pharmaceutical products); integrated products (microprocessors, production line machines) as well as new risks: political; general economic (financing, market structure); insurance-related, dangers to persons and property; reduction of risks. (orig.) [de

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

    Science.gov (United States)

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

    2015-05-01

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

  19. Qualitative data analysis for an exploratory sensory study of Grechetto wine.

    Science.gov (United States)

    Esti, Marco; González Airola, Ricardo L; Moneta, Elisabetta; Paperaio, Marina; Sinesio, Fiorella

    2010-02-15

    Grechetto is a traditional white-grape vine, widespread in Umbria and Lazio regions in central Italy. Despite the wine commercial diffusion, little literature on its sensory characteristics is available. The present study is an exploratory research conducted with the aim of identifying the sensory markers of Grechetto wine and of evaluating the effect of clone, geographical area, vintage and producer on sensory attributes. A qualitative sensory study was conducted on 16 wines, differing for vintage, Typical Geographic Indication, and clone, collected from 7 wineries, using a trained panel in isolation who referred to a glossary of 133 white wine descriptors. Sixty-five attributes identified by a minimum of 50% of the respondents were submitted to a correspondence analysis to link wine samples to the sensory attributes. Seventeen terms identified as common to all samples are considered as characteristics of Grechetto wine, 10 of which olfactory: fruity, apple, acacia flower, pineapple, banana, floral, herbaceous, honey, apricot and peach. In order to interpret the relationship between design variables and sensory attributes data on 2005 and 2006 wines, the 28 most discriminating descriptors were projected in a principal component analysis. The first principal component was best described by olfactory terms and the second by gustative attributes. Good reproducibility of results was obtained for the two vintages. For one winery, vintage effect (2002-2006) was described in a new principal component analysis model applied on 39 most discriminating descriptors, which globally explained about 84% of the variance. In the young wines the notes of sulphur, yeast, dried fruit, butter, combined with herbaceous fresh and tropical fruity notes (melon, grapefruit) were dominant. During wine aging, sweeter notes, like honey, caramel, jam, become more dominant as well as some mineral notes, such as tuff and flint. Copyright 2009 Elsevier B.V. All rights reserved.

  20. Sensory profile of eleven peach cultivars

    Directory of Open Access Journals (Sweden)

    Francine Lorena Cuquel

    2012-03-01

    Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

  1. Sensory characterization of the astringency of commercial Uruguayan Tannat wines.

    Science.gov (United States)

    Vidal, Leticia; Antúnez, Lucía; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2017-12-01

    Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic red wine variety. Astringency is a time-dependant and complex sensory characteristic, related to several sensations, or sub-qualities, that can be simultaneously perceived. The aim of the present study was to obtain a sensory characterization of the astringency of commercial Uruguayan Tannat wines. Forty samples with different characteristics in terms of vintage, price segment and aging in oak barrels were assessed by a panel of 9 trained assessors. Total astringency intensity was evaluated using time-intensity (TI), while astringency sub-qualities were described using a check-all-that-apply (CATA) question composed of sixteen terms. TI and the CATA question provided different information on the astringency of Tannat wines. Regarding global astringency, samples mainly differed in intensity-related parameters rather than in the development of astringency over time, although the variability was moderate. A wide range of sub-qualities, from silky and velvety to harsh and aggressive were used to describe the astringency of the evaluated wines. Four groups of samples with different astringency characteristics were identified, but this sorting was not related to vintage, price segment or aging in oak barrels. Further research is necessary to better understand how astringency characteristics are influenced by production variables, and to understand their relationship to consumers' and experts' perceived quality of Tannat wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Panel surveys

    OpenAIRE

    MADRE, JL; ZUMKELLER, D; CHLOND, B; ARMOOGUM, J

    2004-01-01

    l'analyse du comportement humain constitue un enjeu important dans le domaine des transports, lequel se transforme radicalement sous la pression des évolutions économique, écologique et démographique. les premières grandes études ont commence il y a plus d'une dizaine d'années : parc auto sofres en france, puget sound panel a seattle. cet article fait le bilan de ces expériences et met en évidence les principaux problèmes méthodologiques rencontres tout en proposant de nouvelles directions d'...

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

    Science.gov (United States)

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

    2017-12-01

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

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

    Science.gov (United States)

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

    2018-01-01

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

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

    Science.gov (United States)

    Zoenen, D; Delvenne, V

    2018-01-01

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

  6. 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...

  7. Speech recovery and language plasticity can be facilitated by Sensori-Motor Fusion training in chronic non-fluent aphasia. A case report study.

    Science.gov (United States)

    Haldin, Célise; Acher, Audrey; Kauffmann, Louise; Hueber, Thomas; Cousin, Emilie; Badin, Pierre; Perrier, Pascal; Fabre, Diandra; Perennou, Dominic; Detante, Olivier; Jaillard, Assia; Lœvenbruck, Hélène; Baciu, Monica

    2017-11-17

    The rehabilitation of speech disorders benefits from providing visual information which may improve speech motor plans in patients. We tested the proof of concept of a rehabilitation method (Sensori-Motor Fusion, SMF; Ultraspeech player) in one post-stroke patient presenting chronic non-fluent aphasia. SMF allows visualisation by the patient of target tongue and lips movements using high-speed ultrasound and video imaging. This can improve the patient's awareness of his/her own lingual and labial movements, which can, in turn, improve the representation of articulatory movements and increase the ability to coordinate and combine articulatory gestures. The auditory and oro-sensory feedback received by the patient as a result of his/her own pronunciation can be integrated with the target articulatory movements they watch. Thus, this method is founded on sensorimotor integration during speech. The SMF effect on this patient was assessed through qualitative comparison of language scores and quantitative analysis of acoustic parameters measured in a speech production task, before and after rehabilitation. We also investigated cerebral patterns of language reorganisation for rhyme detection and syllable repetition, to evaluate the influence of SMF on phonological-phonetic processes. Our results showed that SMF had a beneficial effect on this patient who qualitatively improved in naming, reading, word repetition and rhyme judgment tasks. Quantitative measurements of acoustic parameters indicate that the patient's production of vowels and syllables also improved. Compared with pre-SMF, the fMRI data in the post-SMF session revealed the activation of cerebral regions related to articulatory, auditory and somatosensory processes, which were expected to be recruited by SMF. We discuss neurocognitive and linguistic mechanisms which may explain speech improvement after SMF, as well as the advantages of using this speech rehabilitation method.

  8. 1994 Panel 1 Utilization Plan

    International Nuclear Information System (INIS)

    1994-01-01

    The Waste Isolation Pilot Plant (WIPP) is intended to receive, handle, and permanently dispose of transuranic (TRU) waste. To fulfill this mission, the U.S. Department of Energy (DOE) constructed a full-scale facility to demonstrate both technical and operational principles of the permanent isolation of TRU waste. The WIPP consists of surface and underground facilities. Panel 1 is situated in the underground facility horizon which is located approximately 2,150 feet below the surface in the predominantly halite Salado Formation. The Panel 1 Utilization Plan provides a strategy for the optimum use of Panel 1 which is consistent with the priorities established by the DOE to accomplish the WIPP mission. These priorities, which include maintaining personnel safety, conducting performance assessment, and continued operational enhancements, are the guiding premise for the decisions on the planned usage of the WIPP underground facility. The continuation of ongoing investigations along with the planned testing and training to be carried out in Panel 1 will enhance the current knowledge and understanding of the operational and geotechnical aspects of the panel configuration. This enhancement will ultimately lead to safer, more efficient, and more cost-effective methods of operation. Excavation of the waste storage area began in May 1986 with the mining of entries to Panel 1. The original design for the waste storage rooms at the WIPP provided a limited period of time during which to mine the openings and to emplace waste. Each panel, consisting of seven storage rooms, was scheduled to be mined and filled in less than 5 years. Panel 1 was developed to receive waste for a demonstration phase that was scheduled to start in October 1988. The demonstration phase was deferred, and the experimental test program was modified to use contact-handled (CH) transuranic waste in bin-scale tests, planned for Room 1, Panel 1

  9. Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

    Directory of Open Access Journals (Sweden)

    Maciej Bilek

    2016-10-01

    Full Text Available The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of birch sap is turbidity measurement, we used turbidimeter for estimate the effectiveness of shelf life extending. Sensory evaluation was carried out by university sensory panel with 8 skilled people (students and teachers with pre-selection and basic training of sensory methodology. On the other hand artificial perception measurements were realized by electronic nose. Birch tree sap stability without addition of preservatives, both room temperature and refrigerated, is less than three days. The effectiveness of preservation of birch tree sap depends on the concentration of acids. Independently of storage temperature, samples that received stability during the whole one-month storage period, were those with potassium sorbate and three acids in the highest concentrations, ie. malic acid at 0.3%, citric acid at 0.5% and lactic acid at 0.5%. Unfortunately, concentrations of acids, which allow extension of shelf life at least for one month in a room temperature, are characterized by the worst sensory evaluation rating. Thus, they should be corrected by the use of additives for improving the flavor, such as fruit syrups or herbal extracts. On the other hand, additionally storage in a refrigerated conditions allows one-month-stability for the sample with the highest sensory evaluation rating, ie. with the addition of lactic acid at 0.1% and potassium sorbate, which taste not need to be corrected.

  10. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

    Science.gov (United States)

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

    2013-09-01

    Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea. © 2013 Institute of Food Technologists®

  11. RAW CHICKEN LEG AND BREAST SENSORY EVALUATION

    Directory of Open Access Journals (Sweden)

    Octavian Baston

    2010-01-01

    Full Text Available In the paper we presented a method of sensorial evaluation for chicken meat (red and white. This is a descriptive method of analysis. It was perform with trained assessors for chicken refrigerated raw meat organoleptical evaluation. The sensorial attributes considered were: external aspect of anatomical part of chicken analyzed by slime, the surface odor, the skin and muscle color and muscular elasticity. Color was determined for the skin and white and red muscles. Our scale of analysis is formed by three values that characterize each quality attribute. The trained assessor appreciated the sensorial quality of raw anatomical part of chicken as excellent, acceptable and unacceptable. The objectives were: to establish the sensorial attributes to be analyzed for each type of muscular fiber, to describe the quality of each considered attribute and to realize a sensorial scale of quantification for the considered sensorial attributes. Our purpose was to determine the quality of the red and white refrigerated raw chicken anatomical parts (respectively for legs and breasts after one week of storage.

  12. 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

  13. Panel Discussion

    Science.gov (United States)

    Langer, James

    1997-03-01

    Panelists: Arthur Bienenstock, Stanford University Cherry Ann Murray, Lucent Technologies Venkatesh Narayanamurti, University of California-Santa Barbara Paul Peercy, SEMI-SEMATECH Robert Richardson, Cornell University James Roberto, Oak Ridge National Laboratory The Board on Physics and Astronomy is undertaking a series of reassessments of all branches of physics as the foundation of a new physics survey. As part of this project, a Committee on Condensed Matter and Materials Physics has been established under the leadership of Venkatesh Narayanamurti of the University of California-Santa Barbara. The committee has been working since June on a study that will include an illustrative recounting of major recent achievements; identification of new opportunities and challenges facing the field; and articulation-for leaders in government, industry, universities, and the public at large-of the important roles played by the field in modern society. An especially urgent issue is how to maintain the intellectual vitality of condensed matter and materials physics, and its contributions to the well-being of the United States, in an era of limited resources. The forum will feature a panel of materials researchers who are members of the Committee on Condensed Matter and Materials Physics. They will give a brief report on the status of the study and engage in a dialogue with the audience about issues facing the condensed matter and materials physics community. Broad community input is vital to the success of the study. Please come and make your voice heard!

  14. Hepatic (Liver) Function Panel

    Science.gov (United States)

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

  15. Comprehensive metabolic panel

    Science.gov (United States)

    Metabolic panel - comprehensive; Chem-20; SMA20; Sequential multi-channel analysis with computer-20; SMAC20; Metabolic panel 20 ... Chernecky CC, Berger BJ. Comprehensive metabolic panel (CMP) - blood. In: ... Tests and Diagnostic Procedures . 6th ed. St Louis, MO: ...

  16. Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

    Science.gov (United States)

    Fernández, Katherina; Labarca, Ximena; Bordeu, Edmundo; Guesalaga, Andrés; Agosin, Eduardo

    2007-11-01

    Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400-4000 cm(-1)). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SIMCA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels.

  17. 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.

  18. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

    International Nuclear Information System (INIS)

    Prakash, Anuradha; Manley, Jacqueline; DeCosta, Suresh; Caporaso, Fred; Foley, Denise

    2002-01-01

    Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation at 3.70 kGy resulted in no aerobic populations through day 12 and significantly fewer colonies through day 15 whereas yeast and mold populations experienced a 2 log reduction through day 12. Color, titratable acidity, and deg. Brix were not significantly affected by irradiation. Tissue firmness decreased with increasing dose but not with storage time. Treatment with 3.7 kGy decreased firmness by 50% and 20% with 0.5 kGy, however, the reduced firmness induced by 0.50 kGy was undetected by a 9 member trained sensory panel. A significant (p≤0.05) inverse correlation between changes in texture and water-soluble pectin (WSP) was determined while total pectin remained relatively constant and oxalate soluble pectin content decreased slightly with irradiation dose. The significant inverse correlation between the loss of firmness and WSP indicates that the changes in WSP play an important role in the tissue softening of tomatoes, This study indicates that irradiation at 0.5 kGy can reduce microbial counts substantially to improve microbial shelf life without adverse effects on sensory qualities

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

    Science.gov (United States)

    Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

    2017-07-07

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

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

    Science.gov (United States)

    Moravkova, T; Filip, P

    2016-12-01

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

  1. Avaliação sensorial do queijo: Definição dos atributos de qualidade Sensory evaluation of cheese: Definition of quality attributes

    Directory of Open Access Journals (Sweden)

    C. Pinheiro

    2007-01-01

    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.

  2. Panel Resource Management (PRM) Implementation and Effects within Safety Review Panel Settings and Dynamics

    Science.gov (United States)

    Taylor, Robert W.; Nash, Sally K.

    2007-01-01

    While technical training and advanced degree's assure proficiency at specific tasks within engineering disciplines, they fail to address the potential for communication breakdown and decision making errors familiar to multicultural environments where language barriers, intimidating personalities and interdisciplinary misconceptions exist. In an effort to minimize these pitfalls to effective panel review, NASA's lead safety engineers to the ISS Safety Review Panel (SRP), and Payload Safety Review Panel (PSRP) initiated training with their engineers, in conjunction with the panel chairs, and began a Panel Resource Management (PRM) program. The intent of this program focuses on the ability to reduce the barriers inhibiting effective participation from all panel attendees by bolstering participants confidence levels through increased communication skills, situational awareness, debriefing, and a better technical understanding of requirements and systems.

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

    Science.gov (United States)

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

    2018-08-01

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

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

    Science.gov (United States)

    Lanza, Barbara; Amoruso, Filomena

    2018-02-02

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

  5. Sensory perception in autism.

    Science.gov (United States)

    Robertson, Caroline E; Baron-Cohen, Simon

    2017-11-01

    Autism is a complex neurodevelopmental condition, and little is known about its neurobiology. Much of autism research has focused on the social, communication and cognitive difficulties associated with the condition. However, the recent revision of the diagnostic criteria for autism has brought another key domain of autistic experience into focus: sensory processing. Here, we review the properties of sensory processing in autism and discuss recent computational and neurobiological insights arising from attention to these behaviours. We argue that sensory traits have important implications for the development of animal and computational models of the condition. Finally, we consider how difficulties in sensory processing may relate to the other domains of behaviour that characterize autism.

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

    NARCIS (Netherlands)

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

    2005-01-01

    The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is

  7. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

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

    OpenAIRE

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

    2009-01-01

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

  9. Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.

    Science.gov (United States)

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

    2017-01-01

    Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1 st choice, 2 nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance

  10. Probabilistic sensory recoding.

    Science.gov (United States)

    Jazayeri, Mehrdad

    2008-08-01

    A hallmark of higher brain functions is the ability to contemplate the world rather than to respond reflexively to it. To do so, the nervous system makes use of a modular architecture in which sensory representations are dissociated from areas that control actions. This flexibility however necessitates a recoding scheme that would put sensory information to use in the control of behavior. Sensory recoding faces two important challenges. First, recoding must take into account the inherent variability of sensory responses. Second, it must be flexible enough to satisfy the requirements of different perceptual goals. Recent progress in theory, psychophysics, and neurophysiology indicate that cortical circuitry might meet these challenges by evaluating sensory signals probabilistically.

  11. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.

    Science.gov (United States)

    Bovolenta, S; Romanzin, A; Corazzin, M; Spanghero, M; Aprea, E; Gasperi, F; Piasentier, E

    2014-12-01

    The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic

  12. 多感官训练系统培养自闭症儿童交往能力的个案研究%On Cultivating Communicative Ability for Children Suffered from Autism with Multi-Sensory Training System

    Institute of Scientific and Technical Information of China (English)

    李亚华

    2014-01-01

    Known as autism, it is a developmental d isorder pervasive in infant period. Children with autism are indifferent to others. In addition to contacting with the familiar person, generally, they do not contact with strangers. Although the autistic children can understand language of their parents and teachers, but most of the time, they won't show active desire to act. To help children with autism improving interpersonal skills, with the help of multi sensory comprehensive training system in listening, visual, and tactile training, it can enhance the communication between the teacher and children with autism, and promote exchange between students with autism children, thus children with autism can express their ideas actively.%自闭症又称孤独症,是起病于婴幼儿期的一种广泛发育障碍。患有自闭症的儿童感情淡漠,除了能够与熟悉的人进行交往外,一般不会和陌生人交往。虽然自闭症儿童与能够听懂他们语言的家长、教师在一起时,会有一定的交往行为表现,但大多数时候他们不会表现出主动性交往行为。为帮助自闭症儿童改善人际交往能力,借助多感官综合训练系统中的听、视、触觉训练,增强老师与自闭症孩子的沟通,促进学生与自闭症孩子的交流,使之不愿交流为主动表达想法。

  13. Sensory dissociation in chronic low back pain: Two case reports.

    Science.gov (United States)

    Adamczyk, Wacław M; Luedtke, Kerstin; Saulicz, Oskar; Saulicz, Edward

    2018-08-01

    Patients with chronic low back pain often report that they do not perceive their painful back accurately. Previous studies confirmed that sensory dissociation and/or discrepancy between perceived body image and actual size is one of the specific traits of patients with chronic pain. Current approaches for measuring sensory dissociation are limited to two-point-discrimination or rely on pain drawings not allowing for quantitative analysis. This case study reports the sensory dissociation of two cases with chronic low back pain using a recently published test (point-to-point-test (PTP)) and a newly developed test (two-point-estimation (TPE)). Both patients mislocalized tactile stimuli delivered to the painful location compared to non-painful locations (PTP test). In addition, both patients perceived their painful lumbar region differently from non-painful sites above and below and contralateral to the painful site. TPE data showed two distinct clinical patterns of sensory dissociation: one patient perceived the two-point distance in the painful area as expanded, while the other patient perceived it as shrunk. The latter pattern of sensory dissociation (i.e., pattern shrunk) is likely to respond to sensory training. Whether enlarged patterns of sensory dissociation are more resistant to treatment remains unknown but would explain the low effectiveness of previous studies using sensory training in chronic low back pain populations. Subgrouping patients according to their sensory discrimination pattern could contribute to the choice and effectiveness of the treatment approach.

  14. Membrane potential correlates of sensory perception in mouse barrel cortex.

    Science.gov (United States)

    Sachidhanandam, Shankar; Sreenivasan, Varun; Kyriakatos, Alexandros; Kremer, Yves; Petersen, Carl C H

    2013-11-01

    Neocortical activity can evoke sensory percepts, but the cellular mechanisms remain poorly understood. We trained mice to detect single brief whisker stimuli and report perceived stimuli by licking to obtain a reward. Pharmacological inactivation and optogenetic stimulation demonstrated a causal role for the primary somatosensory barrel cortex. Whole-cell recordings from barrel cortex neurons revealed membrane potential correlates of sensory perception. Sensory responses depended strongly on prestimulus cortical state, but both slow-wave and desynchronized cortical states were compatible with task performance. Whisker deflection evoked an early (sensory response that was encoded through cell-specific reversal potentials. A secondary late (50-400 ms) depolarization was enhanced on hit trials compared to misses. Optogenetic inactivation revealed a causal role for late excitation. Our data reveal dynamic processing in the sensory cortex during task performance, with an early sensory response reliably encoding the stimulus and later secondary activity contributing to driving the subjective percept.

  15. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  16. Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties.

    Science.gov (United States)

    Napolitano, F; Castellini, C; Naspetti, S; Piasentier, E; Girolami, A; Braghieri, A

    2013-03-01

    Conventional chicken from a fast-growing strain (CC), organic chicken from a slow-growing strain (OSG), and organic chicken from a fast-growing strain (OFG) were used to assess descriptive sensory differences between organic and conventional breasts, to verify whether differences were perceived by consumers and to evaluate the effect of information about organic production on liking. A conventional quantitative-descriptive analysis was performed by a trained panel of 10 members on breast slices (1 cm thick) grilled at 300°C. A 150-member consumer panel (from southern, central, and northern Italy) rated CC, OSG, and OFG breasts according to 3 types of evaluation: tasting without information (perceived liking), information without tasting (expected liking), and tasting with information (actual liking). Breasts from different sources were clearly discriminated by the trained panel as meat from CC was perceived more tender than OFG (P consumers for perceived liking. However, consumer expected liking scores were higher for organic than for conventional products (P consumers were not. However, consumer liking was markedly affected by the information given on the organic production system, thus providing a tool to differentiate the product in an increasingly competitive market.

  17. Yield, fruit quality, contents and sensory quality of old apple varieties trained as slender spindle under organic and integrated cultivation conditions

    Science.gov (United States)

    Wurm, Lothar; Gössinger, Manfred; Wendelin, Silvia; Martina, Kieler; Thomas, Rühmer; Walter, Brandes; Kathrin, Sigl

    2015-04-01

    Between 2006 and 2013 the old apple varieties 'Ananas Reinette', 'llzer Rosenapfel', 'Kronprinz Rudolf', 'Steirischer Maschanzker', 'Goldparmäne', 'Roter Boskoop', 'Ribston Pepping', 'Steirische Schafnase', 'Winterbananenapfel', 'Lavanttaler Bananenapfel', 'Himbeerapfel' and 'Florianer Rosmarin' (from 2009 on also 'Roter Berlepsch', 'Cox Orange' and 'Kanada Reinette') were tested for their fresh market suitability at the experimental orchard Haschhof of the HBLA and BA für Wein- und Obstbau Klosterneuburg under organic and integrated cultivation (IP) conditions trained as slender spindle. In 2010 the effect of an organic and a combined "integrated-organic summer" plant protection strategie on fruit quality and pesticide residues was tested in addition. No pesticide residues were detected in fruits of both plant protection strategies, expect on fruits of "integrated-organic summer" Schafnase in 2010. At harvest 2010 the bio-variant showed a significantly higher percentage of fruits with skin defects. The losses due to parasitic diseases during storage were strongly depending on the cultivar, but hardly affected by the plant protection strategy in this year. Looking at the entire experimental period, most of the varieties in the organic plot showed a comparable fruiting performance as those in the IP plot. The best fruiting performances were found with 'Winterbananenapfel', 'Roter Boskoop' and 'Kronprinz Rudolf', while the cumulative yield of 'Florianer Rosmarin', 'Himbeerapfel' and 'Lavanttaler Bananenapfel' remained below average. With respect to external fruit quality and storability 'Winterbananenapfel', 'Steirischer Maschanzker', 'Roter Boskoop', 'Kronprinz Rudolf' and 'Ilzer Rosenapfel' showed comparatively good results. With 'Ananas Reinette' the significantly lowest total phenolics contents were determined. 'Kanada Reinette', 'Roter Boskoop' and 'Ananas Reinette' showed a high acidity. High contents of soluble solids were found with 'Goldparmäne', 'Roter

  18. Accessibility and sensory experiences

    DEFF Research Database (Denmark)

    Ryhl, Camilla

    2010-01-01

    and accessibility. Sensory accessibility accommodates aspects of a sensory disability and describes architectural design requirements needed to ensure access to architectural experiences. In the context of architecture accessibility has become a design concept of its own. It is generally described as ensuring...... physical access to the built environment by accommodating physical disabilities. While the existing concept of accessibility ensures the physical access of everyone to a given space, sensory accessibility ensures the choice of everyone to stay and be able to participate and experience....

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

    Science.gov (United States)

    Ickes, Chelsea M; Cadwallader, Keith R

    2017-11-01

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

  20. Neuromorphic sensory systems.

    Science.gov (United States)

    Liu, Shih-Chii; Delbruck, Tobi

    2010-06-01

    Biology provides examples of efficient machines which greatly outperform conventional technology. Designers in neuromorphic engineering aim to construct electronic systems with the same efficient style of computation. This task requires a melding of novel engineering principles with knowledge gleaned from neuroscience. We discuss recent progress in realizing neuromorphic sensory systems which mimic the biological retina and cochlea, and subsequent sensor processing. The main trends are the increasing number of sensors and sensory systems that communicate through asynchronous digital signals analogous to neural spikes; the improved performance and usability of these sensors; and novel sensory processing methods which capitalize on the timing of spikes from these sensors. Experiments using these sensors can impact how we think the brain processes sensory information. 2010 Elsevier Ltd. All rights reserved.

  1. 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...

  2. Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

    Directory of Open Access Journals (Sweden)

    Grosso, Nelson R.

    2004-12-01

    Full Text Available The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP and Roasted Peanuts (RP. These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil, carbohydrate and ash was analyzed in HRP and RP. The contents of carbohydrate, oil and protein in HRP were 28.22%, 45.56% and 21.06%, respectively. RP showed higher percentages of lipids and protein and lower percentages of carbohydrate content than HRP. The total energetic value was lower in HRP. Values of 8 (like very much were chosen by a higher number of consumer panelist for HRP while values of 6 (like slightly were found in a higher proportion for RP. The trained panel described 11 attributes: brown color, roughness, roasted peanutty, oxidized, cardboard, sweet, salty, bitter, sour, hardness and crunchiness. The roasted peanutty intensity in RP was higher than in HRP. The intensities of roughness, sweet and salty in HRP were higher than in RP.El objetivo del trabajo fue caracterizar química y sensorialmente al Maní Tostado con Miel (MTM y Maní Tostado (MT. Estos dos productos fueron evaluados sensorialmente analizando su aceptabilidad por parte de consumidores (test de aceptabilidad y sus atributos sensoriales por el uso de un panel de jueces entrenados (prueba descriptiva. Por otra parte se describió la composición química porcentual: porcentajes de proteínas, aceites, hidratos de carbonos y cenizas. Los contenidos de hidratos de carbonos, aceites y proteínas en MTM fueron de 28,22%, 45.56% y 21,06%. MT presentó mayores porcentajes de lípidos y proteínas y menor contenido de hidratos de carbono que MTM. El valor energético total de MTM es levemente menor que en MT. La aceptabilidad de los productos mostró mayor número de consumidores que le asignaron un valor de 8 ( me gusta mucho dentro de una escala hedónica de 9 puntos a MTM y

  3. Hepatitis virus panel

    Science.gov (United States)

    ... 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 ...

  4. 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 ...

  5. Paneling architectural freeform surfaces

    KAUST Repository

    Eigensatz, Michael; Kilian, Martin; Schiftner, Alexander; Mitra, Niloy J.; Pottmann, Helmut; Pauly, Mark

    2010-01-01

    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

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

    Energy Technology Data Exchange (ETDEWEB)

    Escudero-Gilete, M. L.; Melendez-Martinez, A. J.; Heredia, F. J.; Vicario, I. M.

    2009-07-01

    This paper deals with the optimization of the conditions to formulate paste based on olive fruits. The processing stages included: washing, blending, oil addition and preservation. Pair-comparisons and ranking tests were carried out by both a trained panel and a consumer panel to single out the preferred sample at each stage. The sensory attributes considered were taste, visual texture, texture in the mouth and overall preference. The results of the sensory analyses were processed statistically by means of ANOVA and the Friedman test to select the most appropriate processing conditions: washing for 30 minutes three times, blending at 2000 r.p.m, and the addition of 10 ml of oil. Several pasteurization conditions were assayed (62.5, 75, 85 and 95 degree centigrade for 15 minutes). No significant color differences (p < 0.05) were found for the objective color measurement (CIELAB) of the pastes submitted to the different pasteurization conditions. Based on the results of the preference test, the pasteurization conditions selected were heating at 85 degree centigrade for 15 minutes. (Author) 30 refs.

  7. Effects of Arousal on Mouse Sensory Cortex Depend on Modality

    Directory of Open Access Journals (Sweden)

    Daisuke Shimaoka

    2018-03-01

    Full Text Available Summary: Changes in arousal modulate the activity of mouse sensory cortex, but studies in different mice and different sensory areas disagree on whether this modulation enhances or suppresses activity. We measured this modulation simultaneously in multiple cortical areas by imaging mice expressing voltage-sensitive fluorescent proteins (VSFP. VSFP imaging estimates local membrane potential across large portions of cortex. We used temporal filters to predict local potential from running speed or from pupil dilation, two measures of arousal. The filters provided good fits and revealed that the effects of arousal depend on modality. In the primary visual cortex (V1 and auditory cortex (Au, arousal caused depolarization followed by hyperpolarization. In the barrel cortex (S1b and a secondary visual area (LM, it caused only hyperpolarization. In all areas, nonetheless, arousal reduced the phasic responses to trains of sensory stimuli. These results demonstrate diverse effects of arousal across sensory cortex but similar effects on sensory responses. : Shimaoka et al. use voltage-sensitive imaging to show that the effects of arousal on the mouse cortex are markedly different across areas and over time. In all the sensory areas studied, nonetheless, arousal reduced the phasic voltage responses to trains of sensory stimuli. Keywords: cerebral cortex, cortical state, locomotion, sensory processing, widefield imaging

  8. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.

    Science.gov (United States)

    Gonçalves, Elsa M; Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Brandão, Teresa R S; Silva, Cristina L M

    2009-06-24

    The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.

  9. New method for determining sensory shelf life using fuzzy logic: canned marinated artichoke hearts (Cynara scolymus L. case

    Directory of Open Access Journals (Sweden)

    Víctor Vásquez-Villalobos

    2015-06-01

    Full Text Available The sensory preference (sp and shelf life of sensory acceptability (SLSA of canned artichoke hearts were modeled using fuzzy logic (FL and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis, soybean (Glycine max and olive (Olea europea; and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f and limpidity (l. We evaluated a global sp through intersection (AND and union (OR fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%, olive (25% and soybean (25% (p << 0.05 oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluated according to their sensory acceptability (SA through an unstructured scale test in terms of f and l. The SLSA was determined using accelerated testing with FL through intersection fuzzy operation of f and l, triangular membership functions for f and l, and also 25 linguistic rules. A SLSA at 20 ºC was determined for a "high" SA of 296 days, and 569 days for a SA between "high and beginning of medium SA". Both values were lower than the 892 days’ time determined by accelerated testing when evaluating the peroxide index in canned products.

  10. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

    Science.gov (United States)

    Etaio, Iñaki; Meillon, Sophie; Pérez-Elortondo, Francisco J; Schlich, Pascal

    2016-08-01

    Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  11. Do Birds Experience Sensory Pleasure?

    Directory of Open Access Journals (Sweden)

    Michel Cabanac

    2009-01-01

    Full Text Available To answer the question of whether sensory pleasure exists in birds, I trained an African-gray parrot (Psittacus erythacus named Aristote to speak. Stage 1 of the study consisted in gaining Aristote's affection. In Stage 2 Aristote was taught to speak, following Irene Pepperberg's triangular method: another person and I would talk together and look at Aristote only when it used understandable French words. Thus Aristote learned to say a few words for obtaining toys or getting my attention; e.g. “donne bouchon” (give cork or “donne gratte” (give scratch/tickle, with the appropriate reward. In Stage 3, the word bon (good was added to the short list of words used by Aristote. I said “bon” when giving Aristote the stimuli it requested and which would, presumably, be pleasurable; e.g. gratte bon. Aristote started to use short sentences such as “yaourt bon” (good yogurt. Eventually, Aristote transferred the word bon to new stimuli such as raisin (grape, an association I myself had never made. Such a use of vocabulary, and moreover its transfer, likely shows that this bird experienced sensory pleasure.

  12. Effect of training on the reliability of satiety evaluation and use of trained panellists to determine the satiety effect of dietary fibre: a randomised controlled trial.

    Directory of Open Access Journals (Sweden)

    Vicky A Solah

    Full Text Available The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility of satiety measurement using this approach however results in the tool being unable to distinguish between foods that have small, but possibly important, differences in their satiety effects. An alternate approach is used in sensory evaluation; panellists can be trained in the correct use of the assessment line-scale and brought to consensus on the meanings of descriptors used for food quality attributes to improve the panel reliability. The effect of training on the reliability of a satiety panel has not previously been reported.In a randomised controlled parallel intervention, the effect of training in the correct use of a satiety labelled magnitude scale (LMS was assessed versus no-training. The test-retest precision and reliability of two hour postprandial satiety evaluation after consumption of a standard breakfast was compared. The trained panel then compared the satiety effect of two breakfast meals containing either a viscous or a non-viscous dietary fibre in a crossover trial.A subgroup of the 23 panellists (n = 5 improved their test re-test precision after training. Panel satiety area under the curve, "after the training" intervention was significantly different to "before training" (p < 0.001. Reliability of the panel determined by intraclass correlation (ICC of test and retest showed improved strength of the correlation from 0.70 pre-intervention to 0.95 post intervention. The trained "satiety expert panel" determined that a standard breakfast with 5g of viscous fibre gave significantly higher satiety than with 5g non-viscous fibre (area under curve (AUC of 478.2, 334.4 respectively (p ≤ 0.002.Training reduced between panellist variability. The improved strength of test-retest ICC as a result of the training intervention

  13. Effect of training on the reliability of satiety evaluation and use of trained panellists to determine the satiety effect of dietary fibre: a randomised controlled trial.

    Science.gov (United States)

    Solah, Vicky A; Meng, Xingqiong; Wood, Simon; Gahler, Roland J; Kerr, Deborah A; James, Anthony P; Pal, Sebely; Fenton, Haelee K; Johnson, Stuart K

    2015-01-01

    The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility of satiety measurement using this approach however results in the tool being unable to distinguish between foods that have small, but possibly important, differences in their satiety effects. An alternate approach is used in sensory evaluation; panellists can be trained in the correct use of the assessment line-scale and brought to consensus on the meanings of descriptors used for food quality attributes to improve the panel reliability. The effect of training on the reliability of a satiety panel has not previously been reported. In a randomised controlled parallel intervention, the effect of training in the correct use of a satiety labelled magnitude scale (LMS) was assessed versus no-training. The test-retest precision and reliability of two hour postprandial satiety evaluation after consumption of a standard breakfast was compared. The trained panel then compared the satiety effect of two breakfast meals containing either a viscous or a non-viscous dietary fibre in a crossover trial. A subgroup of the 23 panellists (n = 5) improved their test re-test precision after training. Panel satiety area under the curve, "after the training" intervention was significantly different to "before training" (p Reliability of the panel determined by intraclass correlation (ICC) of test and retest showed improved strength of the correlation from 0.70 pre-intervention to 0.95 post intervention. The trained "satiety expert panel" determined that a standard breakfast with 5g of viscous fibre gave significantly higher satiety than with 5g non-viscous fibre (area under curve (AUC) of 478.2, 334.4 respectively) (p ≤ 0.002). Training reduced between panellist variability. The improved strength of test-retest ICC as a result of the training intervention suggests that training

  14. Sensory Supplementation to Enhance Adaptation Following G-transitions and Traumatic Brain Injury

    Science.gov (United States)

    Wood, Scott; Rupert, Angus

    2013-01-01

    Sensory supplementation can be incorporated as online feedback for improving spatial orientation awareness for manual control tasks (e.g. TSAS, Shuttle ZAG study). Preliminary data with vestibular patients and TBI military population is promising for rehabilitation training. Recommend that sensory supplementation be incorporated as a training component in an integrated countermeasure approach.

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

    Science.gov (United States)

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

    2018-04-01

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

  16. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics.

    Science.gov (United States)

    Hoffman, L C; Muller, M; Cloete, S W P; Schmidt, D

    2003-12-01

    The effect of crossbreeding on lamb meat quality was examined on the M. longissimus dorsi and M. semimembranosus of South African lamb breed combinations. The lambs were sired by Dormer (D) and Suffolk (S) rams and born to Merino (M), Dohne Merino (DM) and SA Mutton Merino (SAMM) ewes to give six breed combinations. Ratings of sensory attributes on the M. semimembranosus of the different lamb breed combinations were obtained from a trained descriptive panel. The moisture, total lipids, protein, ash, mineral content and fatty acid composition of the M. semimembranosus were also obtained. Physical parameters measured on the M. longissimus dorsi were: pH(48), drip loss, cooking loss and Warner-Bratzler shear force (WBS). Breed did not have a significant effect (P>0.05) on the sensory quality of lamb, except for D×SAMM lambs which only showed a significantly higher (P⩽0.05) initial juiciness compared to S×M. However, breed had a significant effect on pH(48), WBS, protein content and the fatty acid and mineral composition.

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

    Science.gov (United States)

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

    2000-11-01

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

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

    Science.gov (United States)

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

    2018-03-01

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

  19. 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.

  20. Paneling architectural freeform surfaces

    KAUST Repository

    Eigensatz, Michael

    2010-07-25

    The emergence of large-scale freeform shapes in architecture poses big challenges to the fabrication of such structures. A key problem is the approximation of the design surface by a union of patches, so-called panels, that can be manufactured with a selected technology at reasonable cost, while meeting the design intent and achieving the desired aesthetic quality of panel layout and surface smoothness. The production of curved panels is mostly based on molds. Since the cost of mold fabrication often dominates the panel cost, there is strong incentive to use the same mold for multiple panels. We cast the major practical requirements for architectural surface paneling, including mold reuse, into a global optimization framework that interleaves discrete and continuous optimization steps to minimize production cost while meeting user-specified quality constraints. The search space for optimization is mainly generated through controlled deviation from the design surface and tolerances on positional and normal continuity between neighboring panels. A novel 6-dimensional metric space allows us to quickly compute approximate inter-panel distances, which dramatically improves the performance of the optimization and enables the handling of complex arrangements with thousands of panels. The practical relevance of our system is demonstrated by paneling solutions for real, cutting-edge architectural freeform design projects.

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

    Science.gov (United States)

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

    2017-12-01

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

  2. Studying Sensory Perception.

    Science.gov (United States)

    Ackerly, Spafford C.

    2001-01-01

    Explains the vestibular organ's role in balancing the body and stabilizing the visual world using the example of a hunter. Describes the relationship between sensory perception and learning. Recommends using optical illusions to illustrate the distinctions between external realities and internal perceptions. (Contains 13 references.) (YDS)

  3. 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...

  4. Sensory matched filters.

    Science.gov (United States)

    Warrant, Eric J

    2016-10-24

    As animals move through their environments they are subjected to an endless barrage of sensory signals. Of these, some will be of utmost importance, such as the tell-tale aroma of a potential mate, the distinctive appearance of a vital food source or the unmistakable sound of an approaching predator. Others will be less important. Indeed some will not be important at all. There are, for instance, wide realms of the sensory world that remain entirely undetected, simply because an animal lacks the physiological capacity to detect and analyse the signals that characterise this realm. Take ourselves for example: we are completely insensitive to the Earth's magnetic field, a sensory cue of vital importance as a compass for steering the long distance migration of animals as varied as birds, lobsters and sea turtles. We are also totally oblivious to the rich palette of ultraviolet colours that exist all around us, colours seen by insects, crustaceans, birds, fish and lizards (in fact perhaps by most animals). Nor can we hear the ultrasonic sonar pulses emitted by bats in hot pursuit of flying insect prey. The simple reason for these apparent deficiencies is that we either lack the sensory capacity entirely (as in the case of magnetoreception) or that our existing senses are incapable of detecting specific ranges of the stimulus (such as the ultraviolet wavelength range of light). Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. 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 rein...... 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....

  6. 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.

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

    Directory of Open Access Journals (Sweden)

    Heredia, F. J.

    2009-09-01

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

  8. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options.

    Science.gov (United States)

    Brown, Marissa D; Chambers, Delores H

    2015-12-01

    This research determined the sensory characteristics of currently available plain yogurts available in U.S. supermarkets and examined how 3 "more sustainable" prototypes compared. The prototypes, nonfat set-style yogurts pre-acidified after pasteurization with lemon juice or citric acid at 80 ppm to pH 6.2, had shorter fermentation times than the lab-made control. These reduced fermentation times could result in energy reductions and potentially substantiate a "sustainable" marketing claim, a concept gaining traction with consumers. Twenty-six commercial yogurts, varying in percent milk fat, milk source (organic or conventional), and processing (set-style, stirred, or strained/Greek-style), were also included. Using descriptive sensory analysis, a 6-person highly trained panel scored the intensity of 25 flavor and 10 texture attributes on a 15-point scale. Three replications were carried out, and all samples were tested at least 10 d prior to the end of their shelf-lives. The samples differed for 19 flavor and all 10 texture attributes. Cluster analysis indicated approximately 7 flavor and 5 texture clusters. The prototype pre-acidified with lemon juice was similar to category leaders nonfat yogurt varieties. The prototype pre-acidified with citric acid was similar in texture but was less sour. Although no legal definitions exist for "sustainable," the prototypes' sensory characteristics are comparable to those of popular yogurts indicating potential market viability. This research also demonstrates potential for making yogurt that is in line with growing consumer expectations for sustainability. Despite the current diversity, several combinations of flavor and texture were not represented. © 2015 Institute of Food Technologists®

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

    Science.gov (United States)

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

    2010-02-15

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

  10. Stressed skin panels

    Energy Technology Data Exchange (ETDEWEB)

    Anon

    2001-07-01

    Advantages and disadvantages of stressed skin panels, also known as structural insulated panels (SIPs), are discussed as material and labour-saving alternatives to traditional stick framing. Stressed skin panels are manufactured 'sandwich' assemblies with a rigid insulating polystyrene foam core, whose interior and exterior surfaces are bonded into panels. The skins distribute and carry the structural loading while the bonded foam core provides insulation and keeps the two skins aligned. Since there are fewer framing members, there is little thermal bridging and the R-value remains high. SIPs are usually manufactured in four feet by eight feet panels, although some manufacturers can produce panels up to eight feet by forty feet. SIPs are resource efficient as they use less wood than conventional framing (about 25 per cent less); can structurally cover large spans, requiring less supplementary framing. Use of SIPs eliminate the need for headers over small openings; provide the ability to nail anywhere; create less scrap and waste; lessen vulnerability to unfavourable weather and other job-site hazards, can reduce delays, and often can produce significant savings in material and labour costs. Limitations include the more complex approaches to plumbing and electrical systems, although this can be minimized by designers by incorporating much of the plumbing and electrical work on interior (non-panel) walls. Most stressed skin panels require one-half inch interior gypsum drywall. If become wet, stressed skin panels take a long time to dry out and may harbour mold growth. Larger stressed-skin panels used in floors and roofs, may require cranes or other machinery for handling because of their weight. Although not without some environmental impact, overall, stressed skin panels are judged to be a resource-efficient building technology with significant energy-efficiency benefits and distinct advantages over stick framing. 3 photos.

  11. Sensory evaluation of commercial coffee brands in Colombia

    OpenAIRE

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

    2016-01-01

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

  12. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.

    Science.gov (United States)

    Jacxsens, L; Devlieghere, F; Ragaert, P; Vanneste, E; Debevere, J

    2003-06-25

    The quality of four types of fresh-cut produce, packaged in consumer-sized packages under an equilibrium modified atmosphere and stored at 7 degrees C, was assessed by establishing the relation between the microbial outgrowth and the corresponding production of nonvolatile compounds and related sensory disorders. In vitro experiments, performed on a lettuce-juice-agar, demonstrated the production of nonvolatile compounds by spoilage causing lactic acid bacteria and Enterobacteriaceae. Pseudomonas fluorescens and yeasts, however, were not able to produce detectable amounts of nonvolatile metabolites. The type of spoilage and quality deterioration in vivo depended on the type of vegetable. Mixed lettuce and chicory endives, leafy tissues, containing naturally low concentrations of sugars, showed a spoilage dominated by Gram-negative microorganisms, which are not producing nonvolatile compounds. Sensory problems were associated with visual properties and the metabolic activity of the plant tissue. Mixed bell peppers and grated celeriac, on the other hand, demonstrated a fast and intense growth of spoilage microorganisms, dominated by lactic acid bacteria and yeasts. This proliferation resulted in detectable levels of organic acids and the rejection by the trained sensory panel was based on the negative perception of the organoleptical properties (off-flavour, odour and taste). The applied microbiological criteria corresponded well with detectable changes in sensory properties and measurable concentrations of nonvolatile compounds, surely in the cases where lactic acid bacteria and yeasts were provoking spoilage. Consequently, the freshness of minimally processed vegetables, sensitive for outgrowth of lactic acid bacteria and yeasts (e.g., carrots, celeriac, bell peppers, mixtures with non-leafy vegetables) can be evaluated via analysis of the produced nonvolatile compounds.

  13. Solar panel foundation device

    Energy Technology Data Exchange (ETDEWEB)

    Hawley, W.W.

    1983-03-29

    A transportable solar panel foundation device which has a bottom member, at least one upstanding side member, and an essentially open top. The side members are angled to permit nesting of a plurality of the foundation devices, and reinforcement pads are carried by the foundation device to support legs for one or more solar panels.

  14. Panel 5: Microbiology and Immunology Panel

    Science.gov (United States)

    Murphy, Timothy F.; Chonmaitree, Tasnee; Barenkamp, Stephen; Kyd, Jennelle; Nokso-Koivisto, Johanna; Patel, Janak A.; Heikkinen, Terho; Yamanaka, Noboru; Ogra, Pearay; Swords, W. Edward; Sih, Tania; Pettigrew, Melinda M.

    2014-01-01

    Objective The objective is to perform a comprehensive review of the literature from January 2007 through June 2011 on the virology, bacteriology, and immunology related to otitis media. Data Sources PubMed database of the National Library of Medicine. Review Methods Three subpanels with co-chairs comprising experts in the virology, bacteriology, and immunology of otitis media were formed. Each of the panels reviewed the literature in their respective fields and wrote draft reviews. The reviews were shared with all panel members, and a second draft was created. The entire panel met at the 10th International Symposium on Recent Advances in Otitis Media in June 2011 and discussed the review and refined the content further. A final draft was created, circulated, and approved by the panel. Conclusion Excellent progress has been made in the past 4 years in advancing an understanding of the microbiology and immunology of otitis media. Advances include laboratory-based basic studies, cell-based assays, work in animal models, and clinical studies. Implications for Practice The advances of the past 4 years formed the basis of a series of short-term and long-term research goals in an effort to guide the field. Accomplishing these goals will provide opportunities for the development of novel interventions, including new ways to better treat and prevent otitis media. PMID:23536533

  15. 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.

  16. Puncture panel optimization

    International Nuclear Information System (INIS)

    Glass, R.E.; Longenbaugh, R.S.

    1986-01-01

    Sandia National Laboratories developed the TRansUranic PACkage Transporter (TRUPACT) to transport defense contact-handled transuranic wastes. The package has been designed to meet the normal and hypothetical accident conditions in 10CFR71 which includes the demonstrated ability to survive a 1-meter drop onto a mild steel pin. The puncture protection is provided by puncture resistant panels. In conjunction with the development of TRUPACT, a series of experiments has been conducted to reduce the weight of the puncture resistant panels. The initial scoping tests resulted in a preliminary design incorporating 30 layers of Kevlar. This design has been shown to meet the regulatory puncture test. To reduce the weight of this panel, subscale tests were conducted on panels utilizing Kevlar yarns with varying mass per unit length (denier) as well as different resins. This paper reviews the testing undertaken in the original panel development and discusses the results obtained from the recent subscale and full-scale optimization tests

  17. Solar panel cleaning robot

    Science.gov (United States)

    Nalladhimmu, Pavan Kumar Reddy; Priyadarshini, S.

    2018-04-01

    As the demand of electricity is increasing, there is need to using the renewable sources to produce the energy at present of power shortage, the use of solar energy could be beneficial to great extent and easy to get the maximum efficiency. There is an urgent in improving the efficiency of solar power generation. Current solar panels setups take a major power loss when unwanted obstructions cover the surface of the panels. To make solar energy more efficiency of solar array systems must be maximized efficiency evaluation of PV panels, that has been discussed with particular attention to the presence of dust on the efficiency of the PV panels have been highlighted. This paper gives the how the solar panel cleaning system works and designing of the cleaning system.

  18. A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

    Directory of Open Access Journals (Sweden)

    Luis Martinez

    2008-06-01

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

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

    International Nuclear Information System (INIS)

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

    1985-01-01

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

  20. Patients' views on early sensory relearning following nerve repair-a Q-methodology study.

    Science.gov (United States)

    Vikström, Pernilla; Carlsson, Ingela; Rosén, Birgitta; Björkman, Anders

    2017-09-26

    Descriptive study. Early sensory relearning where the dynamic capacity of the brain is used has been shown to improve sensory outcome after nerve repair. However, no previous studies have examined how patients experience early sensory relearning. To describe patient's views on early sensory relearning. Statements' scores were analyzed by factor analysis. Thirty-seven consecutive adult patients with median and/or ulnar nerve repair who completed early sensory relearning were included. Three factors were identified, explaining 45% of the variance: (1) "Believe sensory relearning is meaningful, manage to get an illusion of touch and complete the sensory relearning"; (2) "Do not get an illusion of touch easily and need support in their sensory relearning" (3) "Are not motivated, manage to get an illusion of touch but do not complete sensory relearning". Many patients succeed in implementing their sensory relearning. However, a substantial part of the patient population need more support, have difficulties to create illusion of touch, and lack motivation to complete the sensory relearning. To enhance motivation and meaningfulness by relating the training clearly to everyday occupations and to the patient's life situation is a suggested way to proceed. The three unique factors indicate motivation and sense of meaningfulness as key components which should be taken into consideration in developing programs for person-centered early sensory relearning. 3. Copyright © 2017 Hanley & Belfus. Published by Elsevier Inc. All rights reserved.

  1. 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)

  2. Control panel handling of a nuclear simulator

    International Nuclear Information System (INIS)

    Martin Polo, F.; Jimenez Fraustro, L.A.; Banuelos Galindo, A.; Diamant Rubinstein, A.

    1985-01-01

    The handling of the control panels for a Nuclear Simulator for operating training is described. The control panels are handled by a set of intelligent controllers, each with at least two processors (8035 - Communications Controller and a 8085 - Master processor). The Controllers are connected to the main computers (Two dual processor Gould concept 32/6780 and a single processor Gould concept 32/6705) via serial asynchronous channels in a multidrop, star-like architecture. The controllers transmit to the main computers only the changes detected and receive the whole set of output variables as computed by the mathematical models of the Nuclear Plant

  3. FPGA Implementation of Multilayer Perceptron for Modeling of Photovoltaic panel

    International Nuclear Information System (INIS)

    Mekki, H.; Belhout, K.; Mellit, A.; Salhi, H.

    2008-01-01

    The Number of electronic applications using artificial neural network-based solutions has increased considerably in the last few years. However, their applications in photovoltaic systems are very limited. This paper introduces the preliminary result of the modeling and simulation of photovoltaic panel based on neural network and VHDL-language. In fact, an experimental database of meteorological data (irradiation, temperature) and output electrical generation signals of the PV-panel (current and voltage) has been used in this study. The inputs of the ANN-PV-panel are the daily total irradiation and mean average temperature while the outputs are the current and voltage generated from the panel. Firstly, a dataset of 4x364 have been used for training the network. Subsequently, the neural network (MLP) corresponding to PV-panel is simulated using VHDL language based on the saved weights and bias of the network. Simulation results of the trained MLP-PV panel based on Matlab and VHDL are presented. The proposed PV-panel model based ANN and VHDL permit to evaluate the performance PV-panel using only the environmental factors and involves less computational efforts, and it can be used for predicting the output electrical energy from the PV-panel

  4. Linkage of within vineyard soil properties, grapevine physiology, grape composition and sensory characteristics in a premium wine grape vineyard.

    Science.gov (United States)

    Smart, David; Hess, Sallie; Ebeler, Susan; Heymann, Hildegarde; Plant, Richard

    2014-05-01

    Analysis of numerous vineyards has revealed a very high degree of variation exists at the within vineyard scale and may outweigh in some cases broader mesoclimatic and geological factors. For this reason, selective harvest of high quality wine grapes is often conducted and based on subjective field sensory analysis (taste). This is an established practice in many wine growing regions. But the relationships between these subjective judgments to principle soil and grapevine physiological characteristics are not well understood. To move toward greater understanding of the physiological factors related to field sensory evaluation, physiological data was collected over the 2007 and 2008 growing seasons in a selectively harvested premium production Napa Valley estate vineyard, with a history of selective harvesting based on field sensory evaluation. Data vines were established and remained as individual study units throughout the data gathering and analysis phase, and geographic information systems science (GIS) was used to geographically scale physiological and other data at the vineyard level. Areas yielding grapes with perceived higher quality (subjective analysis) were characterized by vines with 1) statistically significantly lower (P grape berry diameter (R2 = 0.616 in 2007 and 0.413 in 2008) and similar strong correlations existed for berry weight (R2 = 0.626 in 2007 and 0.554 in 2008). A trained sensory panel performed a sensory analysis and characterized fruit using and a multivariate, principal components, analysis (PCA). This approach indicated that grapes from vines with lowest midday leaf water potential at veraison (grapes from vines of > -1.5 MPa were characterized by vegetal flavors and astringent and bitter seeds and skins. Data from vines were grouped into vines experiencing MD at veraison of -1.5 MPa and subjected to single factor analysis of variance. This analysis revealed statistically significant differences (P less than 0.05) in many of the above

  5. Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation.

    Science.gov (United States)

    Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N

    2013-01-01

    The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. In a within subjects design, 15 subjects consumed 50 g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200 g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Average number of chews for 50 g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27 s for canned tomatoes to 350 s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1 chew

  6. 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.

  7. Panel acoustic contribution analysis.

    Science.gov (United States)

    Wu, Sean F; Natarajan, Logesh Kumar

    2013-02-01

    Formulations are derived to analyze the relative panel acoustic contributions of a vibrating structure. The essence of this analysis is to correlate the acoustic power flow from each panel to the radiated acoustic pressure at any field point. The acoustic power is obtained by integrating the normal component of the surface acoustic intensity, which is the product of the surface acoustic pressure and normal surface velocity reconstructed by using the Helmholtz equation least squares based nearfield acoustical holography, over each panel. The significance of this methodology is that it enables one to analyze and rank relative acoustic contributions of individual panels of a complex vibrating structure to acoustic radiation anywhere in the field based on a single set of the acoustic pressures measured in the near field. Moreover, this approach is valid for both interior and exterior regions. Examples of using this method to analyze and rank the relative acoustic contributions of a scaled vehicle cabin are demonstrated.

  8. 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 ...

  9. 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.

  10. Propulsion Systems Panel deliberations

    Science.gov (United States)

    Bianca, Carmelo J.; Miner, Robert; Johnston, Lawrence M.; Bruce, R.; Dennies, Daniel P.; Dickenson, W.; Dreshfield, Robert; Karakulko, Walt; Mcgaw, Mike; Munafo, Paul M.

    1993-01-01

    The Propulsion Systems Panel was established because of the specialized nature of many of the materials and structures technology issues related to propulsion systems. This panel was co-chaired by Carmelo Bianca, MSFC, and Bob Miner, LeRC. Because of the diverse range of missions anticipated for the Space Transportation program, three distinct propulsion system types were identified in the workshop planning process: liquid propulsion systems, solid propulsion systems and nuclear electric/nuclear thermal propulsion systems.

  11. Honeycomb metal panel

    International Nuclear Information System (INIS)

    1979-01-01

    Product constituted by a honeycomb metal panel that can be employed to advantage for manufacturing lagging by sandwiching it between two plane sheets, utilized in particular in the nuclear industry where lagging has to have a very long life strength. The honeycomb metal panel is made of an expanded metal extrusion previously cut so as to form, after additional drawing, a honeycomb structure with square or rectangular cells with a plane surface [fr

  12. Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments.

    Science.gov (United States)

    Concollato, Anna; Parisi, Giuliana; Masoero, Giorgio; Romvàri, Robert; Olsen, Rolf-Erik; Dalle Zotte, Antonella

    2016-08-01

    Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre-, ante- and post-mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Quality differences in Atlantic salmon, Salmo salar L., stunned by CO or percussion, were evaluated and compared by different techniques [near infrared reflectance spectroscopy (NIRS), electronic nose (EN), electronic tongue (ET)] and sensory analysis. Thawed samples, freeze-dried preparates and NIRS devices proved to be the most efficient combinations for discriminating the treatments applied to salmon, i.e. first the stunning methods adopted, then the back-prediction of the maximum time to reach rigor mortis and finally to correlate some sensory attributes. A trained panel found significant differences between control and CO-stunned salmon: reduced tactile crumbliness, reduced odour and aroma intensities, and reduced tenderness of CO-treated fillets. CO stunning reduced radiation absorbance in spectra of thawed and freeze-dried fillets, but not fillet samples stored in ethanol, where it may have interacted with myoglobin and myosin. The good results in a rapid discrimination of thawed samples detected by NIRS suggest suitable applications in the fish industry. CO treatment could mitigate sensory perception, but consumer tests are needed to confirm our findings. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  13. 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....

  14. The changing sensory room

    DEFF Research Database (Denmark)

    2018-01-01

    In 2017 the kindergarten The Milky Way in the city Vejle in Denmark made a sensory room that has the special ability change whenever wanted by the children and social educators. Kjetil Sandvik (to the right) from Copenhagen University and Klaus Thestrup from Aarhus University reflects upon what...... they saw, took part in and talked with the social educators about. Jacob Knudsen from VIFIN filmed the two gentlemen and organised the project. it is a room composed around common experiments, many self-made objects, open narrative structures. and a combination of digital and analogue elements....

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

    Science.gov (United States)

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

    2016-09-21

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

  16. 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.

  17. Modularity in Sensory Auditory Memory

    OpenAIRE

    Clement, Sylvain; Moroni, Christine; Samson, Séverine

    2004-01-01

    The goal of this paper was to review various experimental and neuropsychological studies that support the modular conception of auditory sensory memory or auditory short-term memory. Based on initial findings demonstrating that verbal sensory memory system can be dissociated from a general auditory memory store at the functional and anatomical levels. we reported a series of studies that provided evidence in favor of multiple auditory sensory stores specialized in retaining eit...

  18. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.

    Science.gov (United States)

    Sáenz-Navajas, María-Pilar; Campo, Eva; Avizcuri, José Miguel; Valentin, Dominique; Fernández-Zurbano, Purificación; Ferreira, Vicente

    2012-06-30

    This work explores to what extent the aroma or the non-volatile fractions of red wines are responsible for the overall flavor differences perceived in-mouth. For this purpose, 14 samples (4 commercial and 10 reconstituted wines), were sorted by a panel of 30 trained assessors according to their sensory in-mouth similarities. Reconstituted wines were prepared by adding the same volatile fraction (coming from a red wine) to the non-volatile fraction of 10 different red wines showing large differences in perceived astringency. Sorting was performed under three different conditions: (a) no aroma perception: nose-close condition (NA), (b) retronasal aroma perception only (RA), and (c) allowing retro- and involuntary orthonasal aroma perception (ROA). Similarity estimates were derived from the sorting and submitted to multidimensional scaling (MDS) followed by hierarchical cluster analysis (HCA). Results have clearly shown that, globally, aroma perception is not the major driver of the in-mouth sensory perception of red wine, which is undoubtedly primarily driven by the perception of astringency and by the chemical compounds causing it, particularly protein precipitable proanthocyanidins (PAs). However, aroma perception plays a significant role on the perception of sweetness and bitterness. The impact of aroma seems to be more important whenever astringency, total polyphenols and protein precipitable PAs levels are smaller. Results also indicate that when a red-black fruit odor nuance is clearly perceived in conditions in which orthonasal odor perception is allowed, a strong reduction in astringency takes place. Such red-black fruit odor nuance seems to be the result of a specific aroma release pattern as a consequence of the interaction between aroma compounds and the non-volatile matrix. Copyright © 2011 Elsevier B.V. All rights reserved.

  19. Atmospheric plasma generation for LCD panel cleaning

    Science.gov (United States)

    Kim, Gyu-Sik; Won, Chung-Yuen; Choi, Ju-Yeop; Yim, C. H.

    2007-12-01

    UV lamp systems have been used for cleaning of display panels of TFT LCD or Plasma Display Panel (PDP). However, the needs for high efficient cleaning and low cost made high voltage plasma cleaning techniques to be developed and to be improved. Dielectric-barrier discharges (DBDs), also referred to as barrier discharges or silent discharges have for a long time been exclusively related to ozone generation. In this paper, a 6kW high voltage plasma power supply system was developed for LCD cleaning. The -phase input voltage is rectified and then inverter system is used to make a high frequency pulse train, which is rectified after passing through a high-power transformer. Finally, bi-directional high voltage pulse switching circuits are used to generate the high voltage plasma. Some experimental results showed the usefulness of atmospheric plasma for LCD panel cleaning.

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

    Science.gov (United States)

    Delgado, Claudia; Guinard, Jean-Xavier

    2011-04-01

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

  1. 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....

  2. Variable sensory perception in autism.

    Science.gov (United States)

    Haigh, Sarah M

    2018-03-01

    Autism is associated with sensory and cognitive abnormalities. Individuals with autism generally show normal or superior early sensory processing abilities compared to healthy controls, but deficits in complex sensory processing. In the current opinion paper, it will be argued that sensory abnormalities impact cognition by limiting the amount of signal that can be used to interpret and interact with environment. There is a growing body of literature showing that individuals with autism exhibit greater trial-to-trial variability in behavioural and cortical sensory responses. If multiple sensory signals that are highly variable are added together to process more complex sensory stimuli, then this might destabilise later perception and impair cognition. Methods to improve sensory processing have shown improvements in more general cognition. Studies that specifically investigate differences in sensory trial-to-trial variability in autism, and the potential changes in variability before and after treatment, could ascertain if trial-to-trial variability is a good mechanism to target for treatment in autism. © 2017 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.

  3. HIV Associated Sensory Neuropathy.

    Science.gov (United States)

    G, Amruth; S, Praveen-Kumar; B, Nataraju; Bs, Nagaraja

    2014-07-01

    In the era of highly active antiretroviral therapy, sensory neuropathies have increased in prevalence. We have documented the frequency and profile of the two most common forms of sensory neuropathies associated with Human Immunodeficiency Virus (HIV) infection and looked into clinicoelectrophysiological correlates to differentiate the two entities. The study population comprised of all consecutive patients detected to be HIV positive and attending the Neurology outpatient department (from March 2011 to March 2012) who were aged ≥ 18 years and were able to give informed consent. The data were collected from the patient records (including CD4 counts and treatment details) and questionnaire based interview with each patient. All patients underwent detailed clinical examination and nerve conduction studies (NCSs). Among the total study population of 50 patients, there were 31 men and 19 women. Thirty two patients were in age range of 21 - 40 years and rest were above 40 years. 25 were on antiretroviral therapy (18 on regimen containing zidovudine; seven on regimen containing stavudine). The mean duration of antiretroviral therapy was 16.6±8.4 months. Low CD4 counts ( 40 years. Subclinical neuropathy was common in those on antiretroviral therapy. Axonal neuropathy was the commonest pattern noted in patients who were receiving antiretroviral therapy and demyelinating neuropathy in patients not on antiretroviral therapy. Surprisingly no significant correlation was found between low CD4 counts and symptomatic neuropathy.

  4. Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica).

    Science.gov (United States)

    Johansen, Tor J; Mølmann, Jørgen Ab; Bengtsson, Gunnar B; Schreiner, Monica; Velasco, Pablo; Hykkerud, Anne L; Cartea, Elena; Lea, Per; Skaret, Josefine; Seljåsen, Randi

    2017-08-01

    Broccoli (Brassica oleracea L. var. italica) is a popular vegetable grown at a wide range of latitudes. Plants were grown in 2009-2011 in pots with standardized soil, irrigation and nutrient supply under natural temperature and light conditions at four locations (42-70° N). A descriptive sensory analysis of broccoli florets was performed by a trained panel to examine any differences along the latitudinal gradient for 30 attributes within appearance, odour, taste/flavour and texture. Average results over three summer seasons in Germany, southern Norway and northern Norway showed that the northernmost location with low temperatures and long days had highest scores for bud coarseness and uniform colour, while broccoli from the German location, with high temperatures and shorter days, had highest intensity of colour hue, whiteness, bitter taste, cabbage flavour, stale flavour and watery flavour. Results from two autumn seasons at the fourth location (42° N, Spain), with low temperatures and short days, tended toward results from the two northernmost locations, with an exception for most texture attributes. Results clearly demonstrate that temperature and light conditions related to latitude and season affect the sensory quality of broccoli florets. Results may be used in marketing special quality regional or seasonal products. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.

    Science.gov (United States)

    Braghieri, A; Piazzolla, N; Romaniello, A; Paladino, F; Ricciardi, A; Napolitano, F

    2015-03-01

    The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group

  6. Reflecting variable opening insulating panel

    International Nuclear Information System (INIS)

    Nungesser, W.T.

    1976-01-01

    A description is given of a reflecting variable opening insulating panel assembly, comprising a static panel assembly of reflecting insulation sheets forming a cavity along one side of the panel and a movable panel opening out by sliding from the cavity of the static panel, and a locking device for holding the movable panel in a position extending from the cavity of the static panel. This can apply to a nuclear reactor of which the base might require maintenance and periodical checking and for which it is desirable to have available certain processes for the partial dismantling of the insulation [fr

  7. 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...... Norske Veritas', DNV, building rules concerning high-speed light craft, in which the panel scantlings are often restricted by a maximum lateral deflection connected with the panel span....

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

    Directory of Open Access Journals (Sweden)

    Anderson do Nascimento Oliveira

    2012-12-01

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

  9. Sensory adaptation for timing perception.

    Science.gov (United States)

    Roseboom, Warrick; Linares, Daniel; Nishida, Shin'ya

    2015-04-22

    Recent sensory experience modifies subjective timing perception. For example, when visual events repeatedly lead auditory events, such as when the sound and video tracks of a movie are out of sync, subsequent vision-leads-audio presentations are reported as more simultaneous. This phenomenon could provide insights into the fundamental problem of how timing is represented in the brain, but the underlying mechanisms are poorly understood. Here, we show that the effect of recent experience on timing perception is not just subjective; recent sensory experience also modifies relative timing discrimination. This result indicates that recent sensory history alters the encoding of relative timing in sensory areas, excluding explanations of the subjective phenomenon based only on decision-level changes. The pattern of changes in timing discrimination suggests the existence of two sensory components, similar to those previously reported for visual spatial attributes: a lateral shift in the nonlinear transducer that maps relative timing into perceptual relative timing and an increase in transducer slope around the exposed timing. The existence of these components would suggest that previous explanations of how recent experience may change the sensory encoding of timing, such as changes in sensory latencies or simple implementations of neural population codes, cannot account for the effect of sensory adaptation on timing perception.

  10. Sensory characteristics of camphor.

    Science.gov (United States)

    Green, B G

    1990-05-01

    The perceptual effects of camphor on hairy skin were measured in a psychophysical experiment. Subjects rated the intensity and quality of sensations produced when a solution of 20% camphor (in a vehicle of ethanol and deionized H2O) was applied topically to the volar forearm. Under conditions in which skin temperature was varied either from 33-43 degrees C or from 33-18 degrees C, it was found that camphor increased the perceived intensity of the cutaneous sensations produced during heating and cooling. Although camphor's effect appeared to be greater during warming, neither effect was large. Camphor also produced a significant increase in the frequency of reports of "burning." It is concluded that camphor is a relatively weak sensory irritant that may have a modest excitatory effect on thermosensitive (and perhaps nociceptive) cutaneous fibers.

  11. Panels of microporous insulation

    Energy Technology Data Exchange (ETDEWEB)

    McWilliams, J.A.; Morgan, D.E.; Jackson, J.D.J.

    1990-08-07

    Microporous thermal insulation materials have a lattice structure in which the average interstitial dimension is less than the mean free path of the molecules of air or other gas in which the material is arranged. This results in a heat flow which is less than that attributable to the molecular heat diffusion of the gas. According to this invention, a method is provided for manufacturing panels of microporous thermal insulation, in particular such panels in which the insulation material is bonded to a substrate. The method comprises the steps of applying a film of polyvinyl acetate emulsion to a non-porous substrate, and compacting powdery microporous thermal insulation material against the film so as to cause the consolidated insulation material to bond to the substrate and form a panel. The polyvinyl acetate may be applied by brushing or spraying, and is preferably allowed to dry prior to compacting the insulation material. 1 fig.

  12. 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...

  13. Tic Modulation Using Sensory Tricks

    Directory of Open Access Journals (Sweden)

    Rebecca W. Gilbert

    2013-04-01

    Full Text Available Background: A sensory trick, or geste antagoniste, is defined as a physical gesture (such as a touch on a particular body part that mitigates the production of an involuntary movement. This phenomenon is most commonly described as a feature of dystonia. Here we present a case of successful modulation of tics using sensory tricks.Case Report:: A case report and video are presented. The case and video demonstrate a 19-year-old male who successfully controlled his tics with various sensory tricks.Discussion: It is underappreciated by movement disorder physicians that sensory tricks can play a role in tics. Introducing this concept to patients could potentially help in tic control. In addition, understanding the pathophysiological underpinnings of sensory tricks could help in the understanding of the pathophysiology of tics.

  14. 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.

  15. Advanced solar panel designs

    Science.gov (United States)

    Ralph, E. L.; Linder, E.

    1995-01-01

    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.

  16. 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.

  17. Analysis of Panel Data

    Science.gov (United States)

    Hsiao, Cheng

    2003-02-01

    Panel data models have become increasingly popular among applied researchers due to their heightened capacity for capturing the complexity of human behavior, as compared to cross-sectional or time series data models. This second edition represents a substantial revision of the highly successful first edition (1986). Recent advances in panel data research are presented in an accessible manner and are carefully integrated with the older material. The thorough discussion of theory and the judicious use of empirical examples make this book useful to graduate students and advanced researchers in economics, business, sociology and political science.

  18. Crossmodal Perceptual Learning and Sensory Substitution

    Directory of Open Access Journals (Sweden)

    Michael J Proulx

    2011-10-01

    Full Text Available A sensory substitution device for blind persons aims to provide the missing visual input by converting images into a form that another modality can perceive, such as sound. Here I will discuss the perceptual learning and attentional mechanisms necessary for interpreting sounds produced by a device (The vOICe in a visuospatial manner. Although some aspects of the conversion, such as relating vertical location to pitch, rely on natural crossmodal mappings, the extensive training required suggests that synthetic mappings are required to generalize perceptual learning to new objects and environments, and ultimately to experience visual qualia. Here I will discuss the effects of the conversion and training on perception and attention that demonstrate the synthetic nature of learning the crossmodal mapping. Sensorimotor experience may be required to facilitate learning, develop expertise, and to develop a form of synthetic synaesthesia.

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

    Science.gov (United States)

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

    2018-06-01

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

  20. 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

  1. 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.

  2. Advanced Solar Panel Designs

    Science.gov (United States)

    Ralph, E. L.; Linder, E. B.

    1995-01-01

    Solar panel designs that utilize new high-efficiency solar cells and lightweight rigid panel technologies are described. The resulting designs increase the specific power (W/kg) achievable in the near-term and are well suited to meet the demands of higher performance small satellites (smallsats). Advanced solar panel designs have been developed and demonstrated on two NASA SBIR contracts at Applied Solar. The first used 19% efficient, large area (5.5 cm x 6.5 cm) GaAs/Ge solar cells with a lightweight rigid graphite epoxy isogrid substrate configuration. A 1,445 sq cm coupon was fabricated and tested to demonstrate 60 W/kg with a high potential of achieving 80 W/kg. The second panel design used new 22% efficiency, dual-junction GaInP2/GaAs/Ge solar cells combined with a lightweight aluminum core/graphite fiber mesh facesheet substrate. A 1,445 sq cm coupon was fabricated and tested to demonstrate 105 W/kg with the potential of achieving 115 W/kg.

  3. INTERNATIONAL COLLABORATION: Panelling

    International Nuclear Information System (INIS)

    Anon.

    1991-01-01

    At the meeting of the International Committee for Future Accelerators (ICFA), in Geneva in July, Chairman A.N. Skrinsky of Novosibirsk reviewed ICFA progress, particularly the activities of the specialist Panels which pursue specific Committee objectives in guiding worldwide collaboration in high energy physics

  4. INTERNATIONAL COLLABORATION: Panelling

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    1991-10-15

    At the meeting of the International Committee for Future Accelerators (ICFA), in Geneva in July, Chairman A.N. Skrinsky of Novosibirsk reviewed ICFA progress, particularly the activities of the specialist Panels which pursue specific Committee objectives in guiding worldwide collaboration in high energy physics.

  5. Law Panel in action.

    Science.gov (United States)

    Odulana, J

    In September 1976 the Africa Regional Council (ARC) of IPPF created a Law Panel to 1) advise the ARC on the emphasis of laws and parenthood programs in the region, 2) investigate legal obstacles to family planning and ways of removing them, 3) institute a monitoring service on laws and court decisions affecting planned parenthood, and 4) prepare a list of lawyers and legal reformers by country. The panel has 1) recommended adoption of an IPPF Central Medical Committee and Central Law Panel statement on sterilization, adolescent fertility control, and the use of medical and auxiliary personnel in family planning services with guidelines for Africa; 2) appointed National Legal Correspondents to carry on the monitoring service mentioned above in 18 countries; and 3) discussed solutions to problems in delivering family planning services with family planning associations in Tanzania, Zambia, Mauritius, Madagascar, and Kenya. Laws governing family planning education and services, marriage, divorce, and maternity benefits in these countries are summarized. In 1978 the panel will hold 2 workshops on law and the status of women.

  6. Paneling architectural freeform surfaces

    KAUST Repository

    Eigensatz, Michael; Kilian, Martin; Schiftner, Alexander; Mitra, Niloy J.; Pottmann, Helmut; Pauly, Mark

    2010-01-01

    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

  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. Dynamic panel data models

    NARCIS (Netherlands)

    Bun, M.J.G.; Sarafidis, V.

    2013-01-01

    This Chapter reviews the recent literature on dynamic panel data models with a short time span and a large cross-section. Throughout the discussion we considerlinear models with additional endogenous covariates. First we give a broad overview of available inference methods placing emphasis on GMM.

  9. Composite panel development at JPL

    Science.gov (United States)

    Mcelroy, Paul; Helms, Rich

    1988-01-01

    Parametric computer studies can be use in a cost effective manner to determine optimized composite mirror panel designs. An InterDisciplinary computer Model (IDM) was created to aid in the development of high precision reflector panels for LDR. The materials properties, thermal responses, structural geometries, and radio/optical precision are synergistically analyzed for specific panel designs. Promising panels designs are fabricated and tested so that comparison with panel test results can be used to verify performance prediction models and accommodate design refinement. The iterative approach of computer design and model refinement with performance testing and materials optimization has shown good results for LDR panels.

  10. Aerospace Safety Advisory Panel

    Science.gov (United States)

    1999-01-01

    This report covers the activities of the Aerospace Safety Advisory Panel (ASAP) for calendar year 1998-a year of sharp contrasts and significant successes at NASA. The year opened with the announcement of large workforce cutbacks. The slip in the schedule for launching the International Space Station (ISS) created a five-month hiatus in Space Shuttle launches. This slack period ended with the successful and highly publicized launch of the STS-95 mission. As the year closed, ISS assembly began with the successful orbiting and joining of the Functional Cargo Block (FGB), Zarya, from Russia and the Unity Node from the United States. Throughout the year, the Panel maintained its scrutiny of NASA's safety processes. Of particular interest were the potential effects on safety of workforce reductions and the continued transition of functions to the Space Flight Operations Contractor. Attention was also given to the risk management plans of the Aero-Space Technology programs, including the X-33, X-34, and X-38. Overall, the Panel concluded that safety is well served for the present. The picture is not as clear for the future. Cutbacks have limited the depth of talent available. In many cases, technical specialties are 'one deep.' The extended hiring freeze has resulted in an older workforce that will inevitably suffer significant departures from retirements in the near future. The resulting 'brain drain' could represent a future safety risk unless appropriate succession planning is started expeditiously. This and other topics are covered in the section addressing workforce. The major NASA programs are also limited in their ability to plan property for the future. This is of particular concern for the Space Shuttle and ISS because these programs are scheduled to operate well into the next century. In the case of the Space Shuttle, beneficial and mandatory safety and operational upgrades are being delayed because of a lack of sufficient present funding. Likewise, the ISS has

  11. Sensory quality of irradiated onion and garlic bulbs

    International Nuclear Information System (INIS)

    Curzio, O.A.; Urioste, A.M.

    1994-01-01

    The radioinhibition process has shown to prolong shelf-life of ''Valenciana sintetica 14'' onion variety and ''Colorado'' garlic variety. Sensory attributes of the irradiated bulbs were tested monthly by trained judges during extended storage in warehouse conditions (6-32C, R.H. 40-50%). The sensory properties observed were external and internal appearance, firmness and odor. The irradiated bulbs were judged to be superior in quality with respect to internal and external appearance (p 0.01) and firmness (p 0.01), after 180 days postharvest. The irradiated bulbs showed no difference in odor (p 0.05), when compared to unirradiated ones, through the storage period

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

    Directory of Open Access Journals (Sweden)

    Francine Lorena Cuquel

    2012-03-01

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

  13. Visual Bias Predicts Gait Adaptability in Novel Sensory Discordant Conditions

    Science.gov (United States)

    Brady, Rachel A.; Batson, Crystal D.; Peters, Brian T.; Mulavara, Ajitkumar P.; Bloomberg, Jacob J.

    2010-01-01

    We designed a gait training study that presented combinations of visual flow and support-surface manipulations to investigate the response of healthy adults to novel discordant sensorimotor conditions. We aimed to determine whether a relationship existed between subjects visual dependence and their postural stability and cognitive performance in a new discordant environment presented at the conclusion of training (Transfer Test). Our training system comprised a treadmill placed on a motion base facing a virtual visual scene that provided a variety of sensory challenges. Ten healthy adults completed 3 training sessions during which they walked on a treadmill at 1.1 m/s while receiving discordant support-surface and visual manipulations. At the first visit, in an analysis of normalized torso translation measured in a scene-movement-only condition, 3 of 10 subjects were classified as visually dependent. During the Transfer Test, all participants received a 2-minute novel exposure. In a combined measure of stride frequency and reaction time, the non-visually dependent subjects showed improved adaptation on the Transfer Test compared to their visually dependent counterparts. This finding suggests that individual differences in the ability to adapt to new sensorimotor conditions may be explained by individuals innate sensory biases. An accurate preflight assessment of crewmembers biases for visual dependence could be used to predict their propensities to adapt to novel sensory conditions. It may also facilitate the development of customized training regimens that could expedite adaptation to alternate gravitational environments.

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

    Science.gov (United States)

    Olsson, Viktoria; Håkansson, Andreas

    2018-01-01

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

  15. 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 ...

  16. Sensory memory consolidation observed: Increased specificity of detail over days

    Science.gov (United States)

    Weinberger, Norman M.; Miasnikov, Alexandre A.; Chen, Jemmy C.

    2010-01-01

    Memories are usually multidimensional, including contents such as sensory details, motivational state and emotional overtones. Memory contents generally change over time, most often reported as a loss in the specificity of detail. To study the temporal changes in the sensory contents of associative memory without motivational and emotional contents, we induced memory for acoustic frequency by pairing a tone with stimulation of the cholinergic nucleus basalis. Adult male rats were first tested for behavioral responses (disruption of ongoing respiration) to tones (1–15 kHz), yielding pre-training behavioral frequency generalization gradients (BFGG). They next received three days of training consisting of a conditioned stimulus (CS) tone (8.00 kHz, 70 dB, 2 s) either Paired (n = 5) or Unpaired (n = 5) with weak electrical stimulation (~48 μA) of the nucleus basalis (100 Hz, 0.2 s, co-terminating with CS offset). Testing for behavioral memory was performed by obtaining post-training BFGGs at two intervals, 24 and 96 h after training. At 24 h post-training, the Paired group exhibited associative behavioral memory manifested by significantly larger responses to tone than the Unpaired group. However, they exhibited no specificity in memory for the frequency of the tonal CS, as indexed by a flat BFGG. In contrast, after 96 h post-training the Paired group did exhibit specificity of memory as revealed by tuned BFGGs with a peak at the CS-band of frequencies. This increased detail of memory developed due to a loss of response to lower and higher frequency side-bands, without any change in the absolute magnitude of response to CS-band frequencies. These findings indicate that the sensory contents of associative memory can be revealed to become more specific, through temporal consolidation in the absence of non-sensory factors such as motivation and emotion. PMID:19038352

  17. Sensory memory consolidation observed: increased specificity of detail over days.

    Science.gov (United States)

    Weinberger, Norman M; Miasnikov, Alexandre A; Chen, Jemmy C

    2009-03-01

    Memories are usually multidimensional, including contents such as sensory details, motivational state and emotional overtones. Memory contents generally change over time, most often reported as a loss in the specificity of detail. To study the temporal changes in the sensory contents of associative memory without motivational and emotional contents, we induced memory for acoustic frequency by pairing a tone with stimulation of the cholinergic nucleus basalis. Adult male rats were first tested for behavioral responses (disruption of ongoing respiration) to tones (1-15 kHz), yielding pre-training behavioral frequency generalization gradients (BFGG). They next received three days of training consisting of a conditioned stimulus (CS) tone (8.00 kHz, 70 dB, 2 s) either Paired (n=5) or Unpaired (n=5) with weak electrical stimulation (approximately 48 microA) of the nucleus basalis (100 Hz, 0.2 s, co-terminating with CS offset). Testing for behavioral memory was performed by obtaining post-training BFGGs at two intervals, 24 and 96 h after training. At 24 h post-training, the Paired group exhibited associative behavioral memory manifested by significantly larger responses to tone than the Unpaired group. However, they exhibited no specificity in memory for the frequency of the tonal CS, as indexed by a flat BFGG. In contrast, after 96 h post-training the Paired group did exhibit specificity of memory as revealed by tuned BFGGs with a peak at the CS-band of frequencies. This increased detail of memory developed due to a loss of response to lower and higher frequency side-bands, without any change in the absolute magnitude of response to CS-band frequencies. These findings indicate that the sensory contents of associative memory can be revealed to become more specific, through temporal consolidation in the absence of non-sensory factors such as motivation and emotion.

  18. 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...

  19. Report of Industry Panel Group

    Science.gov (United States)

    Gallimore, Simon; Gier, Jochen; Heitland, Greg; Povinelli, Louis; Sharma, Om; VandeWall, Allen

    2006-01-01

    A final report is presented from the industry panel group. The contents include: 1) General comments; 2) Positive progress since Minnowbrook IV; 3) Industry panel outcome; 4) Prioritized turbine projects; 5) Prioritized compressor projects; and 6) Miscellaneous.

  20. Mounting clips for panel installation

    Science.gov (United States)

    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.

  1. 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

  2. Sensory Dissonance Using Memory Model

    DEFF Research Database (Denmark)

    Jensen, Karl Kristoffer

    2015-01-01

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

  3. Experience with citizens panels

    International Nuclear Information System (INIS)

    Selwyn, J.

    2002-01-01

    In May 1999, 200 delegates attended a four-day UK Consensus Conference on radioactive waste management, which was organised by the UK Centre for Economic and Environmental Development (UK CEED) and supported by the government, industry and environmental groups. The event brought together a Citizens' Panel of fifteen people, randomly selected to represent a cross section of the British public, together with the major players in the debate. The four-day conference saw the panel cross-examine expert witnesses from organisations such as NIREX, British Nuclear Fuels Limited, the Ministry of Defence, Greenpeace and Friends of the Earth. The findings of their investigations were put together in a report containing detailed recommendations for government and industry and presented to the Minister on the final day. (author)

  4. Consumer sensory evaluation of meat from South African goat ...

    African Journals Online (AJOL)

    Administrator

    2011-05-23

    May 23, 2011 ... Sveinsdóttir et al. (2009) established that trained panel assessments of food products can correspond with that ... however, fast decreasing (Ramsey et al., 2000). There is a renewed interest in farmers that want to ..... ration when developing marketing strategies for chevon. REFERENCES. Bureš D, Barto L, ...

  5. Hearing Shapes: Event-related Potentials Reveal the Time Course of Auditory-Visual Sensory Substitution.

    Science.gov (United States)

    Graulty, Christian; Papaioannou, Orestis; Bauer, Phoebe; Pitts, Michael A; Canseco-Gonzalez, Enriqueta

    2018-04-01

    In auditory-visual sensory substitution, visual information (e.g., shape) can be extracted through strictly auditory input (e.g., soundscapes). Previous studies have shown that image-to-sound conversions that follow simple rules [such as the Meijer algorithm; Meijer, P. B. L. An experimental system for auditory image representation. Transactions on Biomedical Engineering, 39, 111-121, 1992] are highly intuitive and rapidly learned by both blind and sighted individuals. A number of recent fMRI studies have begun to explore the neuroplastic changes that result from sensory substitution training. However, the time course of cross-sensory information transfer in sensory substitution is largely unexplored and may offer insights into the underlying neural mechanisms. In this study, we recorded ERPs to soundscapes before and after sighted participants were trained with the Meijer algorithm. We compared these posttraining versus pretraining ERP differences with those of a control group who received the same set of 80 auditory/visual stimuli but with arbitrary pairings during training. Our behavioral results confirmed the rapid acquisition of cross-sensory mappings, and the group trained with the Meijer algorithm was able to generalize their learning to novel soundscapes at impressive levels of accuracy. The ERP results revealed an early cross-sensory learning effect (150-210 msec) that was significantly enhanced in the algorithm-trained group compared with the control group as well as a later difference (420-480 msec) that was unique to the algorithm-trained group. These ERP modulations are consistent with previous fMRI results and provide additional insight into the time course of cross-sensory information transfer in sensory substitution.

  6. The Significance of Memory in Sensory Cortex.

    Science.gov (United States)

    Muckli, Lars; Petro, Lucy S

    2017-05-01

    Early sensory cortex is typically investigated in response to sensory stimulation, masking the contribution of internal signals. Recently, van Kerkoerle and colleagues reported that attention and memory signals segregate from sensory signals within specific layers of primary visual cortex, providing insight into the role of internal signals in sensory processing. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. The significance of memory in sensory cortex

    OpenAIRE

    Muckli, Lars; Petro, Lucy S.

    2017-01-01

    Early sensory cortex is typically investigated in response to sensory stimulation, masking the contribution of internal signals. Recently, van Kerkoerle and colleagues reported that attention and memory signals segregate from sensory signals within specific layers of primary visual cortex, providing insight into the role of internal signals in sensory processing.

  8. 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

  9. Lightweight, Thermally Insulating Structural Panels

    Science.gov (United States)

    Eisen, Howard J.; Hickey, Gregory; Wen, Liang-Chi; Layman, William E.; Rainen, Richard A.; Birur, Gajanana C.

    1996-01-01

    Lightweight, thermally insulating panels that also serve as structural members developed. Honeycomb-core panel filled with low-thermal-conductivity, opacified silica aerogel preventing convection and minimizes internal radiation. Copper coating on face sheets reduces radiation. Overall thermal conductivities of panels smaller than state-of-art commercial non-structurally-supporting foam and fibrous insulations. On Earth, panels suitable for use in low-air-pressure environments in which lightweight, compact, structurally supporting insulation needed; for example, aboard high-altitude aircraft or in partially evacuated panels in refrigerators.

  10. Role of Sensory Attributes in the Food Marketing: An Exploratory Analysis in the Italian Organic Food Producers

    OpenAIRE

    Asioli, Daniele; Canavari, Maurizio; Pignatti, Erika

    2011-01-01

    This paper explores in-depth sensory experiences, expectations and perceptions of organic producers regarding the role played by sensory properties in organic market, using a qualitative marketing research technique. Ten in-depth interviews supported by semi-structured questionnaire were performed in Italy during 2009. Findings shows that organic producers stated that sensory tests are mainly carried out empirically, they are not systematic and often performed by non trained assessors, even i...

  11. Long-term memory in Aplysia modulates the total number of varicosities of single identified sensory neurons.

    OpenAIRE

    Bailey, C H; Chen, M

    1988-01-01

    The morphological consequences of long-term habituation and sensitization of the gill withdrawal reflex in Aplysia california were explored by examining the total number of presynaptic varicosities of single identified sensory neurons (a critical site of plasticity for the biochemical and biophysical changes that underlie both types of learning) in control and behaviorally trained animals. Sensory neurons from habituated animals had 35% fewer synaptic varicosities than did sensory neurons fro...

  12. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.

    Science.gov (United States)

    Qiu, Shanshan; Wang, Jun

    2015-10-01

    In this study, electronic tongue (E-tongue), headspace solid-phase microextraction gas chromatography-mass spectrometer (GC-MS), electronic nose (E-nose), and quantitative describe analysis (QDA) were applied to describe the 2 types of citrus fruits (Satsuma mandarins [Citrus unshiu Marc.] and sweet oranges [Citrus sinensis {L.} Osbeck]) and their mixing juices systematically and comprehensively. As some aroma components or some flavor molecules interacted with the whole juice matrix, the changes of most components in the fruit juice were not in proportion to the mixing ratio of the 2 citrus fruits. The potential correlations among the signals of E-tongue and E-nose, volatile components, and sensory attributes were analyzed by using analysis of variance partial least squares regression. The result showed that the variables from the sensor signals (E-tongue system and E-nose system) had significant and positive (or negative) correlations to the most variables of volatile components (GC-MS) and sensory attributes (QDA). The simultaneous utilization of E-tongue and E-nose obtained a perfect classification result with 100% accuracy rate based on linear discriminant analysis and also attained a satisfying prediction with high coefficient association for the sensory attributes (R(2) > 0.994 for training sets and R(2) > 0.983 for testing sets) and for the volatile components (R(2) > 0.992 for training sets and R(2) > 0.990 for testing sets) based on random forest. Being easy-to-use, cost-effective, robust, and capable of providing a fast analysis procedure, E-nose and E-tongue could be used as an alternative detection system to traditional analysis methods, such as GC-MS and sensory evaluation by human panel in the fruit industry. Being easy-to-use, cost-effective, robust, and capable of providing a fast analysis procedure, E-nose and E-tongue could be used as an alternative detection system to traditional analysis methods for characterizing food flavors. Based on those

  13. Large thermal protection system panel

    Science.gov (United States)

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

    2003-01-01

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

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

    Science.gov (United States)

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

    2014-08-01

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

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

    DEFF Research Database (Denmark)

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

    2008-01-01

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

  16. 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.

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

    DEFF Research Database (Denmark)

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

    2012-01-01

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

  18. Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at the University of Trinidad and Tobago

    Science.gov (United States)

    Singh-Ackbarali, Dimple; Maharaj, Rohanie

    2014-01-01

    This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting…

  19. Sensory overload: A concept analysis.

    Science.gov (United States)

    Scheydt, Stefan; Müller Staub, Maria; Frauenfelder, Fritz; Nielsen, Gunnar H; Behrens, Johann; Needham, Ian

    2017-04-01

    In the context of mental disorders sensory overload is a widely described phenomenon used in conjunction with psychiatric interventions such as removal from stimuli. However, the theoretical foundation of sensory overload as addressed in the literature can be described as insufficient and fragmentary. To date, the concept of sensory overload has not yet been sufficiently specified or analyzed. The aim of the study was to analyze the concept of sensory overload in mental health care. A literature search was undertaken using specific electronic databases, specific journals and websites, hand searches, specific library catalogues, and electronic publishing databases. Walker and Avant's method of concept analysis was used to analyze the sources included in the analysis. All aspects of the method of Walker and Avant were covered in this concept analysis. The conceptual understanding has become more focused, the defining attributes, influencing factors and consequences are described and empirical referents identified. The concept analysis is a first step in the development of a middle-range descriptive theory of sensory overload based on social scientific and stress-theoretical approaches. This specification may serve as a fundament for further research, for the development of a nursing diagnosis or for guidelines. © 2017 Australian College of Mental Health Nurses Inc.

  20. Thermal insulating panel

    Energy Technology Data Exchange (ETDEWEB)

    Hughes, J.T.

    1985-09-11

    A panel of thermal insulation material has at least one main portion which comprises a dry particulate insulation material compressed within a porous envelope so that it is rigid or substantially rigid and at least one auxiliary portion which is secured to and extends along at least one of the edges of the main portions. The auxiliary portions comprise a substantially uncompressed dry particulate insulation material contained within an envelope. The insulation material of the auxiliary portion may be the same as or may be different from the insulation material of the main portion. The envelope of the auxiliary portion may be made of a porous or a non-porous material. (author).

  1. 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.

  2. Photovoltaic panel clamp

    Science.gov (United States)

    Mittan, Margaret Birmingham [Oakland, CA; Miros, Robert H. J. [Fairfax, CA; Brown, Malcolm P [San Francisco, CA; Stancel, Robert [Loss Altos Hills, CA

    2012-06-05

    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.

  3. Training and qualification of nuclear power plant operators (4)

    International Nuclear Information System (INIS)

    Ohsuga, Y.

    2009-01-01

    Training center using the simulators, instructor training, training upgrade, deployment of digital control panel and review of training were described with overseas practice. Recently, nuclear power plant on-site simulators were also used for respective operator training. Operator teamwork training, training team performance upgrade, reflection of operating experiences in nuclear power plant accidents, development of training support equipments and management of training records were needed to review and upgrade training and qualification programs. (T. Tanaka)

  4. Sensory evaluation of meat colour using photographs

    Directory of Open Access Journals (Sweden)

    Gianluigi Destefanis

    2010-01-01

    Full Text Available Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.

  5. A pilot study of sensory feedback by transcutaneous electrical nerve stimulation to improve manipulation deficit caused by severe sensory loss after stroke.

    Science.gov (United States)

    Kita, Kahori; Otaka, Yohei; Takeda, Kotaro; Sakata, Sachiko; Ushiba, Junichi; Kondo, Kunitsugu; Liu, Meigen; Osu, Rieko

    2013-06-13

    Sensory disturbance is common following stroke and can exacerbate functional deficits, even in patients with relatively good motor function. In particular, loss of appropriate sensory feedback in severe sensory loss impairs manipulation capability. We hypothesized that task-oriented training with sensory feedback assistance would improve manipulation capability even without sensory pathway recovery. We developed a system that provides sensory feedback by transcutaneous electrical nerve stimulation (SENS) for patients with sensory loss, and investigated the feasibility of the system in a stroke patient with severe sensory impairment and mild motor deficit. The electrical current was modulated by the force exerted by the fingertips so as to allow the patient to identify the intensity. The patient had severe sensory loss due to a right thalamic hemorrhage suffered 27 months prior to participation in the study. The patient first practiced a cylindrical grasp task with SENS for 1 hour daily over 29 days. Pressure information from the affected thumb was fed back to the unaffected shoulder. The same patient practiced a tip pinch task with SENS for 1 hour daily over 4 days. Pressure information from the affected thumb and index finger was fed back to the unaffected and affected shoulders, respectively. We assessed the feasibility of SENS and examined the improvement of manipulation capability after training with SENS. The fluctuation in fingertip force during the cylindrical grasp task gradually decreased as the training progressed. The patient was able to maintain a stable grip force after training, even without SENS. Pressure exerted by the tip pinch of the affected hand was unstable before intervention with SENS compared with that of the unaffected hand. However, they were similar to each other immediately after SENS was initiated, suggesting that the somatosensory information improved tip pinch performance. The patient's manipulation capability assessed by the Box

  6. 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.

  7. 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)

  8. Sensory analysis in grapes benitaka

    International Nuclear Information System (INIS)

    Santillo, Amanda G.; Rodrigues, Flavio T.; Arthur, Paula B.; Villavicencio, Ana Lucia C.H.

    2011-01-01

    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)

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

    DEFF Research Database (Denmark)

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

    2014-01-01

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

  10. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

    Science.gov (United States)

    Sáenz-Navajas, María-Pilar; Ferreira, Vicente; Dizy, Marta; Fernández-Zurbano, Purificación

    2010-07-19

    Five Tempranillo wines exhibiting marked differences in taste and/or astringency were selected for the study. In each wine the non-volatile extract was obtained by freeze-drying and further liquid extraction in order to eliminate remaining volatile compounds. This extract was fractionated by semipreparative C18-reverse phase-high performance liquid chromatography (C18-RP-HPLC) into nine fractions which were freeze-dried, reconstituted with water and sensory assessed for taste attributes and astringency by a specifically trained sensory panel. Results have shown that wine bitterness and astringency cannot be easily related to the bitter and astringent character of the HPLC fractions, what can be due to the existence of perceptual and physicochemical interactions. While the bitter character of the bitterest fractions may be attributed to some flavonols (myricetin, quercetin and their glycosides) the development of a sensitive UPLC-MS method to quantify astringent compounds present in wines has made it possible to demonstrate that proanthocyanidins monomers, dimers, trimers and tetramers, both galloylated or non-galloylated are not relevant compounds for the perceived astringency of the fractions, while cis-aconitic acid, and secondarily vainillic, and syringic acids and ethyl syringate, are the most important molecules driving astringency in two of the fractions (F5 and F6). The identity of the chemicals responsible for the astringency of the third fraction could be assigned to some proanthocyanidins (higher than the tetramer) capable to precipitate with ovalbumin. 2010 Elsevier B.V. All rights reserved.

  11. 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

  12. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

    Science.gov (United States)

    Asensio, Claudia M; Nepote, Valeria; Grosso, Nelson R

    2012-09-01

    Four commercial varieties of oregano are farmed in Argentina: "Compacto,"Cordobes,"Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types. Oregano essential oil was added into olive oil at 0.05% w/w. The samples were stored in darkness and light exposure during 126 d at room temperature. The intensity ratings of fruity, pungency, bitterness, oregano flavor, and rancid flavor were evaluated every 21 d by a trained sensory panel. In general, samples with addition of oregano essential oil in olive oil exhibited higher and lower intensity ratings of positive and negative attributes, respectively, during storage compared with the control samples. The first 2 principal components explained 72.3% of the variability in the olive oil samples. In general, positive attributes of olive oil were highly associated with the addition of oregano essential oil in darkness, whereas rancid flavor was negatively associated with them. Olive oil with oregano "Cordobes" essential oil was oppositely associated with light exposure treatments and negative attribute (rancid flavor) suggesting better performance as natural antioxidant of this essential oil in olive oil. The result of this study showed that the presence of oregano essential oil, specially "Cordobes" type, preserve sensory quality of extra virgin olive oil prolonging the shelf life of this product. Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes

  13. 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.

  14. 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...

  15. Evaluation of a Serum Lung Cancer Biomarker Panel.

    Science.gov (United States)

    Mazzone, Peter J; Wang, Xiao-Feng; Han, Xiaozhen; Choi, Humberto; Seeley, Meredith; Scherer, Richard; Doseeva, Victoria

    2018-01-01

    A panel of 3 serum proteins and 1 autoantibody has been developed to assist with the detection of lung cancer. We aimed to validate the accuracy of the biomarker panel in an independent test set and explore the impact of adding a fourth serum protein to the panel, as well as the impact of combining molecular and clinical variables. The training set of serum samples was purchased from commercially available biorepositories. The testing set was from a biorepository at the Cleveland Clinic. All lung cancer and control subjects were >50 years old and had smoked a minimum of 20 pack-years. A panel of biomarkers including CEA (carcinoembryonic antigen), CYFRA21-1 (cytokeratin-19 fragment 21-1), CA125 (carbohydrate antigen 125), HGF (hepatocyte growth factor), and NY-ESO-1 (New York esophageal cancer-1 antibody) was measured using immunoassay techniques. The multiple of the median method, multivariate logistic regression, and random forest modeling was used to analyze the results. The training set consisted of 604 patient samples (268 with lung cancer and 336 controls) and the testing set of 400 patient samples (155 with lung cancer and 245 controls). With a threshold established from the training set, the sensitivity and specificity of both the 4- and 5-biomarker panels on the testing set was 49% and 96%, respectively. Models built on the testing set using only clinical variables had an area under the receiver operating characteristic curve of 0.68, using the biomarker panel 0.81 and by combining clinical and biomarker variables 0.86. This study validates the accuracy of a panel of proteins and an autoantibody in a population relevant to lung cancer detection and suggests a benefit to combining clinical features with the biomarker results.

  16. 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)

  17. Sensory characteristics and consumer preference for chicken meat in Guinea.

    Science.gov (United States)

    Sow, T M A; Grongnet, J F

    2010-10-01

    This study identified the sensory characteristics and consumer preference for chicken meat in Guinea. Five chicken samples [live village chicken, live broiler, live spent laying hen, ready-to-cook broiler, and ready-to-cook broiler (imported)] bought from different locations were assessed by 10 trained panelists using 19 sensory attributes. The ANOVA results showed that 3 chicken appearance attributes (brown, yellow, and white), 5 chicken odor attributes (oily, intense, medicine smell, roasted, and mouth persistent), 3 chicken flavor attributes (sweet, bitter, and astringent), and 8 chicken texture attributes (firm, tender, juicy, chew, smooth, springy, hard, and fibrous) were significantly discriminating between the chicken samples (Pchicken, the live spent laying hen, and the ready-to-cook broiler (imported) were very well represented and clearly distinguished from the live broiler and the ready-to-cook broiler. One hundred twenty consumers expressed their preferences for the chicken samples using a 5-point Likert scale. The hierarchical cluster analysis of the preference data identified 4 homogenous consumer clusters. The hierarchical cluster analysis results showed that the live village chicken was the most preferred chicken sample, whereas the ready-to-cook broiler was the least preferred one. The partial least squares regression (PLSR) type 1 showed that 72% of the sensory data for the first 2 principal components explained 83% of the chicken preference. The PLSR1 identified that the sensory characteristics juicy, oily, sweet, hard, mouth persistent, and yellow were the most relevant sensory drivers of the Guinean chicken preference. The PLSR2 (with multiple responses) identified the relationship between the chicken samples, their sensory attributes, and the consumer clusters. Our results showed that there was not a chicken category that was exclusively preferred from the other chicken samples and therefore highlight the existence of place for development of

  18. 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.

  19. Sensory analysis and chemical characterization of strawberry fruits Análise sensorial e caracterização química de frutos de morango

    Directory of Open Access Journals (Sweden)

    Juliano Tadeu V de Resende

    2008-09-01

    Full Text Available The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred to 5 (most preferred. Appearance was assessed by means of a hedonic scale, from 1 (dislike very much to 9 (like very much. Each assessor evaluated five samples of each cultivar for aroma and flavor. To evaluate external appearance, fruits were presented in polystyrene trays, covered with transparent film. Cultivars Camp-dover, Oso Grande, and Tudla-Milsei had the highest (pO trabalho teve como objetivo realizar a caracterização química e a análise sensorial de morangos das cultivares Camp-dover, Dover, Camp-oso, Oso Grande e Tudla-Milsei, produzidas na região Sul de Minas Gerais. Foram avaliados teor de sólidos solúveis e acidez titulável, além da razão entre as duas características, em três repetições. A análise sensorial foi realizada por um painel de 34 avaliadores, formado por alunos, professores e funcionários da UNICENTRO. O painel avaliou o aroma e o sabor dos frutos utilizando testes de ordenação-preferência, com notas variando de 1 (menor preferência a 5 (maior preferência. A aparência foi avaliada por meio de escala hedônica, de 1 (desgostei muito a 9 (gostei muito. Cada painelista avaliou cinco amostras de cada cultivar para aroma e sabor. Para avaliação da aparência, os frutos foram apresentados em bandejas plásticas, cobertas com filme plástico transparente. As cultivares Camp-Dover, Oso Grande e Tudla

  20. Panel summary report

    International Nuclear Information System (INIS)

    Anon.

    1979-01-01

    Previous Advisory Group Meetings have led to IAEA Technical Reports No.15=5 (1974) on thermal discharge, 118 (1970) and 169 (1975) on sampling, storage and analysis methods for marine radioactivity studies, 167 (1975) on design of marine biological studies permitting comparative evaluation, and 172 (1976) on the effects of ionizing radiation on aquative organisms and eco-systems. The aim of the present report was a bringing into perspective not only problems designing radioecological experiments but to describe reliable experimental methodology suitable for a successful evaluation of radioactivity cycling, and of the effects of such radioactive additions to aquatic environments, as a result of nuclear activities. Specific examples are described. Individual studies presented to the Panel have been treated in detail, and constitute 19 separate INIS entries

  1. Multi-sensory Sculpting (MSS)

    DEFF Research Database (Denmark)

    von Wallpach, Sylvia; Kreuzer, Maria

    2013-01-01

    -conscious and modality-specific level and use multi-sensory metaphors to express embodied knowledge. Retrieving embodied brand knowledge requires methods that (a) stimulate various senses that have been involved in brand knowledge formation and (b) give consumers the opportunity to express themselves metaphorically...

  2. 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

  3. 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

  4. Validity of Sensory Systems as Distinct Constructs

    OpenAIRE

    Su, Chia-Ting; Parham, L. Diane

    2014-01-01

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

  5. 75 FR 52518 - Meeting of the Chief of Naval Operations (CNO) Executive Panel

    Science.gov (United States)

    2010-08-26

    ... strategy, plans, and policies in support of the organizing, manning, training, and equipping of Cyber... Naval Operations (CNO) Executive Panel will report on the findings and recommendations of the Cyber...

  6. A study on development of virtual panel and virtual collaboration system

    International Nuclear Information System (INIS)

    Yoo, H. J.; Park, S. Y.; Lee, M. S.; Hong, J. H.

    2001-01-01

    The Nuclear I and C group of KEPRI has been peforming research and development on the VRCATS, Virtual Reality based Computer Assisted Training System. For the past two years, we have developed the first VRCATS for Youngkwang 1 nuclear power plant. Currently, we are developing an advanced VRCATS for Uljin 3 nuclear power plant. In this paepr, we will describe virtual panel system and VR based collaborate training system (VRCATS) of the Uljin VRCATS. Since Virtual Panel provides the same environment as the real MCR, trainees can expect the same training effect with Virtual Panel as they do with full scope simulator. i.e., trainees can check key variables and operate the plants and get responses with Virtual Panel. VRCTS provides another realistic training environment for trainees. In VRCATS, for example, operators in a group can work together t handle LOCA (Loss of Coolant Accident) according to emergency operation procedures

  7. Strong increase of solar panels

    International Nuclear Information System (INIS)

    Segers, R.; Janssen, S.

    2012-01-01

    The number of installed solar panels in 2011 has increased again. 40 megawatt of new panels have been installed. This increase is twice as high as the year before. The production of solar power increased to 90 million kWh in 2011 as a result of this expansion. However, the share of solar power in total energy use is still very limited. [nl

  8. 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...

  9. Matlab Software for Spatial Panels

    NARCIS (Netherlands)

    Elhorst, J.Paul

    2014-01-01

    Elhorst provides Matlab routines to estimate spatial panel data models at his website. This article extends these routines to include the bias correction procedure proposed by Lee and Yu if the spatial panel data model contains spatial and/or time-period fixed effects, the direct and indirect

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

    International Nuclear Information System (INIS)

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

    2012-01-01

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

  11. Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

    Science.gov (United States)

    Raihing, C.; Mageshwari, S. U.

    2018-03-01

    The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.

  12. Sensory exotropia due to keratoconus and review of the literature

    Directory of Open Access Journals (Sweden)

    Ciftci S

    2013-10-01

    Full Text Available Suleyman Ciftci,1 Ali Simsek,2 Eyup Dogan,1 Leyla Ciftci31Department of Ophthalmology, Diyarbakir Training and Research Hospital, Diyarbakir; 2Department of Ophthalmology, Faculty of Medicine, Adiyaman University, Adiyaman; 3Department of Cardiology, Faculty of Medicine, Dicle University, Diyarbakir, TurkeyAbstract: This case report describes a 17-year-old boy with sensory strabismus due to keratoconus and an ipsilateral nodular lesion of the bulbar conjunctiva. The aligned eye was the right eye and keratoconus in this eye was of late onset. Vision in the left eye was poor and keratoconus was advanced in this eye. Due to the longstanding nature of the keratoconus and its occurrence in a developmentally sensitive period, sensory exotropia had developed in the left eye. There was a nodular lesion of the bulbar conjunctiva in the ipsilateral eye. If keratoconus occurs before the age of 7 years and the prolonged visual loss is not corrected, sensory strabismus can develop, as in this patient.Keywords: keratoconus, sensory exotropia, childhood

  13. Sensing Athletes: Sensory Dimensions of Recreational Endurance Sports

    Directory of Open Access Journals (Sweden)

    Stefan Groth

    2017-12-01

    Full Text Available Sport has become increasingly popular with recreational athletes over the last couple of decades. This has only gained minimal attention so far from scholars interested in the relations between recreational sports and everyday culture. With this paper, we seek to contribute to this field by scrutinising the sensory dimensions of recreational sport. Rather than probing into or highlighting isolated senses, we look at sensory dimensions understood as a combination of different, non-separable sensory experiences featured in recreational endurance sports. We are interested in how senses play a role for recreational endurance athletes in running, triathlon and cycling both in training and competition. We start by examining how cultural and social dimensions are inextricably linked to doing sports. Secondly, we show how different configurations of the senses and their communicative mediation are contingent on sport disciplines, specific settings, technology, development and change as sensory careers over time. Thirdly, we discuss the kinaesthetic dimensions of doing sports in relation to the senses and the role of atmospheres. We conclude by arguing that highlighting specific senses by athletes is a cultural practice that calls for a holistic analysis of senses in sport, and outline some methodological implications for research on the senses.

  14. 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.

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

    Science.gov (United States)

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

    2013-10-01

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

  16. 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.

  17. 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.

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

    Science.gov (United States)

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

    2018-05-01

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

  19. 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.

  20. Enhancing astronaut performance using sensorimotor adaptability training

    OpenAIRE

    Bloomberg, Jacob J.; Peters, Brian T.; Cohen, Helen S.; Mulavara, Ajitkumar P.

    2015-01-01

    Astronauts experience disturbances in balance and gait function when they return to Earth. The highly plastic human brain enables individuals to modify their behavior to match the prevailing environment. Subjects participating in specially designed variable sensory challenge training programs can enhance their ability to rapidly adapt to novel sensory situations. This is useful in our application because we aim to train astronauts to rapidly formulate effective strategies to cope with the bal...

  1. Panel discussion: Nuclear cardiology

    International Nuclear Information System (INIS)

    Schwaiger, M.

    1991-01-01

    The panel discussion opened with a question concerning whether true quantification of myocardial sympathetic presynaptic function or receptor density can be obtained with currently available radiopharmaceuticals. What are the relative advantages of the two general approaches that have been proposed for quantification: (1) The assessment of tracer distribution volume in tissue following bolus injection and (2) quantification based on tracer displacement kinetics following administration of excess unlabeled tracer. It was pointed out that tracer kinetics for the delineation of presynaptic and postsynaptic binding sites by radiopharmaceuticals or radiolabeled receptor antagonists are rather complex, reflecting several physiologic processes that are difficult to separate. Several approaches were examined. The possibility of regional definition of receptor density by PET was questioned and it was noted that regions of interest can be applied to calculate regional receptor kinetics. However, due to the limited spatial resolution of PET, only average transmural values can be determined. The discussion then turned to the discrepancy between the known sparse parasympathetic innervation of the heart and the high density of muscarinic receptors observed with PET. Experiences with MIBG imaging were reported, including uptake in the transplanted heart and interaction of drugs with MIBG uptake

  2. Sensory Substitution and Multimodal Mental Imagery.

    Science.gov (United States)

    Nanay, Bence

    2017-09-01

    Many philosophers use findings about sensory substitution devices in the grand debate about how we should individuate the senses. The big question is this: Is "vision" assisted by (tactile) sensory substitution really vision? Or is it tactile perception? Or some sui generis novel form of perception? My claim is that sensory substitution assisted "vision" is neither vision nor tactile perception, because it is not perception at all. It is mental imagery: visual mental imagery triggered by tactile sensory stimulation. But it is a special form of mental imagery that is triggered by corresponding sensory stimulation in a different sense modality, which I call "multimodal mental imagery."

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

    Science.gov (United States)

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

    2012-11-01

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

  4. Sensory properties of irradiated foods

    International Nuclear Information System (INIS)

    Plestenjak, A.

    1997-01-01

    Food irradiation is a simple and effective preservation technique. The changes caused by irradiation depend on composition of food, on the absorbed dose, the water content and temperature during and after irradiation. In this paper the changes of food components caused by irradiation, doses for various food irradiation treatments, foods and countries where the irradiation is allowed, and sensory properties of irradiated food are reviewed

  5. Auditory Integration Training

    Directory of Open Access Journals (Sweden)

    Zahra Jafari

    2002-07-01

    Full Text Available Auditory integration training (AIT is a hearing enhancement training process for sensory input anomalies found in individuals with autism, attention deficit hyperactive disorder, dyslexia, hyperactivity, learning disability, language impairments, pervasive developmental disorder, central auditory processing disorder, attention deficit disorder, depressin, and hyperacute hearing. AIT, recently introduced in the United States, and has received much notice of late following the release of The Sound of a Moracle, by Annabel Stehli. In her book, Mrs. Stehli describes before and after auditory integration training experiences with her daughter, who was diagnosed at age four as having autism.

  6. Review: Auditory Integration Training

    Directory of Open Access Journals (Sweden)

    Zahra Ja'fari

    2003-01-01

    Full Text Available Auditory integration training (AIT is a hearing enhancement training process for sensory input anomalies found in individuals with autism, attention deficit hyperactive disorder, dyslexia, hyperactivity, learning disability, language impairments, pervasive developmental disorder, central auditory processing disorder, attention deficit disorder, depression, and hyper acute hearing. AIT, recently introduced in the United States, and has received much notice of late following the release of the sound of a miracle, by Annabel Stehli. In her book, Mrs. Stehli describes before and after auditory integration training experiences with her daughter, who was diagnosed at age four as having autism.

  7. Development of Metallic Sensory Alloys

    Science.gov (United States)

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

    2010-01-01

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

  8. 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.

  9. Thermal Analysis of Solar Panels

    Science.gov (United States)

    Barth, Nicolas; de Correia, João Pedro Magalhães; Ahzi, Saïd; Khaleel, Mohammad Ahmed

    In this work, we propose to analyze the thermal behavior of PV panels using finite element simulations (FEM). We applied this analysis to compute the temperature distribution in a PV panel BP 350 subjected to different atmospheric conditions. This analysis takes into account existing formulations in the literature and, based on NOCT conditions, meteorological data was used to validate our approach for different wind speed and solar irradiance. The electrical performance of the PV panel was also studied. The proposed 2D FEM analysis is applied to different region's climates and was also used to consider the role of thermal inertia on the optimization of the PV device efficiency.

  10. Efficacy of Stochastic Vestibular Stimulation to Improve Locomotor Performance in a Discordant Sensory Environment

    Science.gov (United States)

    Temple, D. R.; De Dios, Y. E.; Layne, C. S.; Bloomberg, J. J.; Mulavara, A. P.

    2016-01-01

    Astronauts exposed to microgravity face sensorimotor challenges incurred when readapting to a gravitational environment. Sensorimotor Adaptability (SA) training has been proposed as a countermeasure to improve locomotor performance during re-adaptation, and it is suggested that the benefits of SA training may be further enhanced by improving detection of weak sensory signals via mechanisms such as stochastic resonance when a non-zero level of stochastic white noise based electrical stimulation is applied to the vestibular system (stochastic vestibular stimulation, SVS). The purpose of this study was to test the efficacy of using SVS to improve short-term adaptation in a sensory discordant environment during performance of a locomotor task.

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

    DEFF Research Database (Denmark)

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

    2016-01-01

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

  12. Upper-limb sensory impairments after stroke: Self-reported experiences of daily life and rehabilitation

    Directory of Open Access Journals (Sweden)

    Håkan Carlsson

    2017-10-01

    Full Text Available Objective: To describe stroke survivors’ experiences of sensory impairment in the upper limb, the influence of such impairment on daily life, coping strategies used, and sensory training for the affected hand. Design: A qualitative study with a content analysis approach. Subjects: Fifteen post-stroke patients interviewed individually. Results: Five categories emerged from the data: “Changed and varied perception of the sensation”; “Affected movement control”; “Problems using the hand in daily life”; “Various strategies to cope with upper limb disability”; and “Lack of sensory training”. Numbness and tingling, changes in temperature sensitivity, and increased sensitivity to touch and pain were reported. Many subjects had difficulty adjusting their grip force and performing movements with precision. It was problematic and mentally fatiguing managing personal care and carrying out household and leisure activities. Practical adaptations, compensation with vision, increased concentration, and use of the less affected hand were strategies used to overcome difficulties. Despite their problems very few subjects had received any specific sensory training for the hand. Conclusion: Stroke survivors perceive that sensory impairment of the upper limb has a highly negative impact on daily life, but specific rehabilitation for the upper limb is lacking. These findings imply that the clinical management of upper limb sensory impairment after stroke requires more attention.

  13. 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.

  14. Perfil sensorial de ovos de Páscoa Descriptive analysis of easter eggs

    Directory of Open Access Journals (Sweden)

    Valéria P. R. MINIM

    2000-04-01

    Full Text Available Ovo de Páscoa é um produto de chocolate na forma de ovo comercializado no Brasil durante a Páscoa. No presente estudo, Análise Descritiva Quantitativa foi aplicada para levantar atributos sensoriais que melhor definem modificações na aparência, aroma, sabor e textura, quando sucedâneos da manteiga de cacau (SUMC são adicionados ao ovo de Páscoa. Amostras com e sem a adição de SUMC foram avaliadas por uma equipe selecionada de provadores e quatorze atributos sensorial foram definidos. Após um período de treinamento, os provadores avaliaram as amostras através de delineamento de blocos completos balanceadas usando escala não estruturada de 9cm. Os resultados foram analisados através da análise do componente principal, ANOVA e teste de Tukey (pEaster egg is a popular chocolate-candy in egg form commercialized in Brazil during Easter time. In this research, Quantitative Descriptive Analysis was applied to select sensory attributes which best define the modifications in appearance, aroma, flavor and texture when cocoa butter equivalent (CBE is added to Easter eggs. Samples with and without CBE were evaluated by a selected panel and fourteen attributes best describing similarities and differences between them, were defined. Terms definition, reference materials and a consensus ballot were developed. After a training period, panelists evaluated the samples in a Complete Block Design using a 9 cm unstructured scale. Principal Component Analysis, ANOVA and Tukey test (p<0.05 were applied to the data in order to select attributes which best discriminated and characterized the samples. Samples showed significant differences (p<0.05 in all attributes. Easter egg without CBE showed higher intensities (p<0.05 in relation to the following descriptors: brown color, characteristic aroma, cocoa mass aroma, cocoa butter aroma, characteristic flavor, cocoa mass flavor, hardness and brittleness.

  15. Design of a robotic device for assessment and rehabilitation of hand sensory function.

    Science.gov (United States)

    Lambercy, Olivier; Robles, Alejandro Juárez; Kim, Yeongmi; Gassert, Roger

    2011-01-01

    This paper presents the design and implementation of the Robotic Sensory Trainer, a robotic interface for assessment and therapy of hand sensory function. The device can provide three types of well controlled stimuli: (i) angular displacement at the metacarpophalangeal (MCP) joint using a remote-center-of-motion double-parallelogram structure, (ii) vibration stimuli at the fingertip, proximal phalange and palm, and (iii) pressure at the fingertip, while recording position, interaction force and feedback from the user over a touch screen. These stimuli offer a novel platform to investigate sensory perception in healthy subjects and patients with sensory impairments, with the potential to assess deficits and actively train detection of specific sensory cues in a standardized manner. A preliminary study with eight healthy subjects demonstrates the feasibility of using the Robotic Sensory Trainer to assess the sensory perception threshold in MCP angular position. An average just noticeable difference (JND) in the MCP joint angle of 2.46° (14.47%) was found, which is in agreement with previous perception studies. © 2011 IEEE

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

    Science.gov (United States)

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

    2010-09-01

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

  17. 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.

  18. Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

    Science.gov (United States)

    Siefarth, Caroline; Tran, Thi Bich Thao; Mittermaier, Peter; Pfeiffer, Thomas; Buettner, Andrea

    2014-01-01

    This first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing. For comparison, a convectional (CV) heating process was also applied. The aim was to increase the yoghurt shelf-life, by preventing post-acidification and the growth of yeasts and molds. At the same time, the viability of lactic acid bacteria (LAB) was investigated in view of existing legal regulations for yoghurts. Additionally, the yoghurt color, aroma and taste profiles were evaluated. It was found that the application of RF heating was effective for the rapid attainment of homogenous temperatures of 58 and 65 °C, respectively. For RF heating at 72 °C, it was not possible to establish a stable heating regime, since in some cases, there was significant overheating followed by strong contraction of the yoghurt curd and whey separation. Hence, it was decided not to continue with the RF heating series at 72 °C. In the case of CV heating, heat transfer limitations were observed, and prolonged heating was required. Nevertheless, we showed that yeasts and molds survived neither the RF nor CV heat treatment. LAB were found not to survive the CV treatment, but these beneficial microorganisms were still present in reduced numbers after RF heating to 58 and 65 °C. This important observation is most likely related to the mildness of RF treatment. While post-acidification was not observed on yoghurt storage, slight color changes occurred after heat treatment. The flavor and taste profiles were shown to be similar to the reference product. Furthermore, a trained sensory panel was not able to distinguish between, for example, the reference yoghurt and the RF 65 °C sample by triangular testing (α = 5%), showing the potential of novel strategies for further improvements of heat-treated yoghurt. PMID:28234322

  19. When Patients Write the Guidelines: Patient Panel Recommendations for the Treatment of Rheumatoid Arthritis.

    Science.gov (United States)

    Fraenkel, Liana; Miller, Amy S; Clayton, Kelly; Crow-Hercher, Rachelle; Hazel, Shantana; Johnson, Britt; Rott, Leslie; White, Whitney; Wiedmeyer, Carole; Montori, Victor M; Singh, Jasvinder A; Nowell, W Benjamin

    2016-01-01

    How best to involve patients in the development of clinical practice guideline (CPG) recommendations is not known. We sought to determine the feasibility and value of developing CPG recommendations based on a voting panel composed entirely of patients, with the ultimate goal of comparing the patients' recommendations to ones developed by a physician-dominated voting panel on the same clinical questions. Ten patients with rheumatoid arthritis completed 8 hours of training on evidence-based medicine and guideline development. They constituted a voting panel and, with 2 American College of Rheumatology staff with expertise in CPG development and a physician facilitator, subsequently met at a face-to-face meeting to develop recommendations. They applied the Grading of Recommendations, Assessment, Development and Evaluation (GRADE) methodology to formulate recommendations on 18 questions for which there was evidence warranting moderate or high confidence. The patient panel developed recommendations for 16 of the 18 questions; for the other 2, the panel thought there were insufficient data to support a recommendation. For 13 of the 16 questions, the patient panel recommended the same course of action as did the physician-dominated panel. Differences were due to how the 2 panels valued the balance between benefits and harms. Patient and physician-dominated panels developed the same recommendations for most questions for which there was evidence warranting moderate to high confidence. Additional experiences are necessary to advance the evidence necessary to determine what panel composition is optimal to produce the best guidelines. © 2015, American College of Rheumatology.

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

    Science.gov (United States)

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

    2018-02-09

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

  1. Effects of Pilates exercises on sensory interaction, postural control and fatigue in patients with multiple sclerosis.

    Science.gov (United States)

    Soysal Tomruk, Melda; Uz, Muhammed Zahid; Kara, Bilge; İdiman, Egemen

    2016-05-01

    Decreased postural control, sensory integration deficits and fatigue are important problems that cause functional impairments in patients with multiple sclerosis (pwMS). To examine the effect of modified clinical Pilates exercises on sensory interaction and balance, postural control and fatigue in pwMS. Eleven patients with multiple sclerosis and 12 healthy matched controls were recruited in this study. Limits of stability and postural stability tests were used to evaluate postural control by Biodex Balance System and sensory interaction assessed. Fatigue was assessed by Modified Fatigue Impact Scale. Pilates exercises were applied two times a week for 10 weeks and measurements were repeated to pwMS after exercise training. Postural control and fatigue (except psychosocial parameter) of pwMS were significantly worser than healthy controls (pPilates training (ppilates exercises (p>0.05). Ten-week Pilates training is effective to improve sensory interaction and to decrease fatigue. Pilates exercises can be applied safely in ambulatory pwMS for enhance sensory interaction and balance and combat fatigue. More investigations are needed. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

    Science.gov (United States)

    Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

    2015-01-01

    Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Panalysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

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

    Directory of Open Access Journals (Sweden)

    Calvente, J. J.

    1994-04-01

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

  4. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry.

    Science.gov (United States)

    Leelaphiwat, Pattarin; Harte, Janice B; Auras, Rafael A; Ong, Peter Kc; Chonhenchob, Vanee

    2017-04-01

    Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time. Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Hereditary sensory neuropathy type I

    Directory of Open Access Journals (Sweden)

    Auer-Grumbach Michaela

    2008-03-01

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

  6. Hereditary sensory neuropathy type I.

    Science.gov (United States)

    Auer-Grumbach, Michaela

    2008-03-18

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

  7. Analysis of 3-panel and 4-panel microscale ionization sources

    International Nuclear Information System (INIS)

    Natarajan, Srividya; Parker, Charles B.; Glass, Jeffrey T.; Piascik, Jeffrey R.; Gilchrist, Kristin H.; Stoner, Brian R.

    2010-01-01

    Two designs of a microscale electron ionization (EI) source are analyzed herein: a 3-panel design and a 4-panel design. Devices were fabricated using microelectromechanical systems technology. Field emission from carbon nanotube provided the electrons for the EI source. Ion currents were measured for helium, nitrogen, and xenon at pressures ranging from 10 -4 to 0.1 Torr. A comparison of the performance of both designs is presented. The 4-panel microion source showed a 10x improvement in performance compared to the 3-panel device. An analysis of the various factors affecting the performance of the microion sources is also presented. SIMION, an electron and ion optics software, was coupled with experimental measurements to analyze the ion current results. The electron current contributing to ionization and the ion collection efficiency are believed to be the primary factors responsible for the higher efficiency of the 4-panel microion source. Other improvements in device design that could lead to higher ion source efficiency in the future are also discussed. These microscale ion sources are expected to find application as stand alone ion sources as well as in miniature mass spectrometers.

  8. Cognitive mechanisms associated with auditory sensory gating

    Science.gov (United States)

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

    2016-01-01

    Sensory gating is a neurophysiological measure of inhibition that is characterised by a reduction in the P50 event-related potential to a repeated identical stimulus. The objective of this work was to determine the cognitive mechanisms that relate to the neurological phenomenon of auditory sensory gating. Sixty participants underwent a battery of 10 cognitive tasks, including qualitatively different measures of attentional inhibition, working memory, and fluid intelligence. Participants additionally completed a paired-stimulus paradigm as a measure of auditory sensory gating. A correlational analysis revealed that several tasks correlated significantly with sensory gating. However once fluid intelligence and working memory were accounted for, only a measure of latent inhibition and accuracy scores on the continuous performance task showed significant sensitivity to sensory gating. We conclude that sensory gating reflects the identification of goal-irrelevant information at the encoding (input) stage and the subsequent ability to selectively attend to goal-relevant information based on that previous identification. PMID:26716891

  9. Experienced Sensory Modalities in Dream Recall

    OpenAIRE

    岡田, 斉

    2000-01-01

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

  10. Sensorial evaluation of irradiated mangoes

    International Nuclear Information System (INIS)

    Broisler, Paula Olhe; Cruz, Juliana Nunes da; Sabato, Susy Frey

    2007-01-01

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

  11. Sensorial evaluation of irradiated mangoes

    Energy Technology Data Exchange (ETDEWEB)

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

    2007-07-01

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

  12. 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

  13. Teaching statistics to nursing students: an expert panel consensus.

    Science.gov (United States)

    Hayat, Matthew J; Eckardt, Patricia; Higgins, Melinda; Kim, MyoungJin; Schmiege, Sarah J

    2013-06-01

    Statistics education is a necessary element of nursing education, and its inclusion is recommended in the American Association of Colleges of Nursing guidelines for nurse training at all levels. This article presents a cohesive summary of an expert panel discussion, "Teaching Statistics to Nursing Students," held at the 2012 Joint Statistical Meetings. All panelists were statistics experts, had extensive teaching and consulting experience, and held faculty appointments in a U.S.-based nursing college or school. The panel discussed degree-specific curriculum requirements, course content, how to ensure nursing students understand the relevance of statistics, approaches to integrating statistics consulting knowledge, experience with classroom instruction, use of knowledge from the statistics education research field to make improvements in statistics education for nursing students, and classroom pedagogy and instruction on the use of statistical software. Panelists also discussed the need for evidence to make data-informed decisions about statistics education and training for nurses. Copyright 2013, SLACK Incorporated.

  14. Sensory reactivity, empathizing and systemizing in autism spectrum conditions and sensory processing disorder

    Directory of Open Access Journals (Sweden)

    Teresa Tavassoli

    2018-01-01

    Full Text Available Although the DSM-5 added sensory symptoms as a criterion for ASC, there is a group of children who display sensory symptoms but do not have ASC; children with sensory processing disorder (SPD. To be able to differentiate these two disorders, our aim was to evaluate whether children with ASC show more sensory symptomatology and/or different cognitive styles in empathy and systemizing compared to children with SPD and typically developing (TD children. The study included 210 participants: 68 children with ASC, 79 with SPD and 63 TD children. The Sensory Processing Scale Inventory was used to measure sensory symptoms, the Autism Spectrum Quotient (AQ to measure autistic traits, and the Empathy Quotient (EQ and Systemizing Quotient (SQ to measure cognitive styles. Across groups, a greater sensory symptomatology was associated with lower empathy. Further, both the ASC and SPD groups showed more sensory symptoms than TD children. Children with ASC and SPD only differed on sensory under-reactivity. The ASD group did, however, show lower empathy and higher systemizing scores than the SPD group. Together, this suggest that sensory symptoms alone may not be adequate to differentiate children with ASC and SPD but that cognitive style measures could be used for differential diagnosis. Keywords: Autism spectrum conditions, Sensory processing disorder, Sensory symptoms, Empathy, Systemizing

  15. Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions

    NARCIS (Netherlands)

    Tan Hui Shan, Grace; Tibboel, Claudia Joyce; Stieger, Markus

    2017-01-01

    Unusual novel foods like insects generally hold little sensory appeal for consumers, but little is known about the underlying sensory perceptions and how the properties of the food contribute to acceptance. This study examined the sensory perceptions of 3 unusual novel foods (lamb brain, frog

  16. Virtual sensory feedback for gait improvement in neurological patients

    Directory of Open Access Journals (Sweden)

    Yoram eBaram

    2013-10-01

    Full Text Available We review a treatment modality for movement disorders by sensory feedback. The natural closed-loop sensory-motor feedback system is imitated by a wearable virtual reality apparatus, employing body-mounted inertial sensors and responding dynamically to the patient’s own motion. Clinical trials have shown a significant gait improvement in patients with Parkinson's disease using the apparatus. In contrast to open-loop devices, which impose constant-velocity visual cues in a treadmill fashion, or rhythmic auditory cues in a metronome fashion, requiring constant vigilance and attention strategies, and in some cases, instigating freezing in Parkinson’s patients, the closed-loop device improved gait parameters and eliminated freezing in most patients, without side effects. Patients with multiple sclerosis, previous stroke, senile gait and cerebral palsy using the device also improved their balance and gait substantially. Training with the device has produced a residual improvement, suggesting virtual sensory feedback for the treatment of neurological movement disorders.

  17. Remodeling sensory cortical maps implants specific behavioral memory.

    Science.gov (United States)

    Bieszczad, K M; Miasnikov, A A; Weinberger, N M

    2013-08-29

    Neural mechanisms underlying the capacity of memory to be rich in sensory detail are largely unknown. A candidate mechanism is learning-induced plasticity that remodels the adult sensory cortex. Here, expansion in the primary auditory cortical (A1) tonotopic map of rats was induced by pairing a 3.66-kHz tone with activation of the nucleus basalis, mimicking the effects of natural associative learning. Remodeling of A1 produced de novo specific behavioral memory, but neither memory nor plasticity was consistently at the frequency of the paired tone, which typically decreased in A1 representation. Rather, there was a specific match between individual subjects' area of expansion and the tone that was strongest in each animal's memory, as determined by post-training frequency generalization gradients. These findings provide the first demonstration of a match between the artificial induction of specific neural representational plasticity and artificial induction of behavioral memory. As such, together with prior and present findings for detection, correlation and mimicry of plasticity with the acquisition of memory, they satisfy a key criterion for neural substrates of memory. This demonstrates that directly remodeling sensory cortical maps is sufficient for the specificity of memory formation. Copyright © 2013 IBRO. Published by Elsevier Ltd. All rights reserved.

  18. REMODELING SENSORY CORTICAL MAPS IMPLANTS SPECIFIC BEHAVIORAL MEMORY

    Science.gov (United States)

    Bieszczad, Kasia M.; Miasnikov, Alexandre A.; Weinberger, Norman M.

    2013-01-01

    Neural mechanisms underlying the capacity of memory to be rich with sensory detail are largely unknown. A candidate mechanism is learning-induced plasticity that remodels adult sensory cortex. Here, expansion in the primary auditory cortical (A1) tonotopic map of rats was induced by pairing a 3.66 kHz tone with activation of the nucleus basalis, mimicking the effects of natural associative learning. Remodeling of A1 produced de novo specific behavioral memory, but neither memory nor plasticity were consistently at the frequency of the paired tone, which typically decreased in A1 representation. Rather, there was a specific match between individual subjects’ area of expansion and the tone that was strongest in each animal’s memory, as determined by post-training frequency generalization gradients. These findings provide the first demonstration of a match between the artificial induction of specific neural representational plasticity and artificial induction of behavioral memory. As such, together with prior and present findings for detection, correlation and mimicry of plasticity with the acquisition of memory, they satisfy a key criterion for neural substrates of memory. This demonstrates that directly remodeling sensory cortical maps is sufficient for the specificity of memory formation. PMID:23639876

  19. Training Modalities to Increase Sensorimotor Adaptability

    Science.gov (United States)

    Bloomberg, J. J.; Mulavara, A. P.; Peters, B. T.; Brady, R.; Audas, C.; Cohen, H. S.

    2009-01-01

    During the acute phase of adaptation to novel gravitational environments, sensorimotor disturbances have the potential to disrupt the ability of astronauts to perform required mission tasks. The goal of our current series of studies is develop a sensorimotor adaptability (SA) training program designed to facilitate recovery of functional capabilities when astronauts transition to different gravitational environments. The project has conducted a series of studies investigating the efficacy of treadmill training combined with a variety of sensory challenges (incongruent visual input, support surface instability) designed to increase adaptability. SA training using a treadmill combined with exposure to altered visual input was effective in producing increased adaptability in a more complex over-ground ambulatory task on an obstacle course. This confirms that for a complex task like walking, treadmill training contains enough of the critical features of overground walking to be an effective training modality. SA training can be optimized by using a periodized training schedule. Test sessions that each contain short-duration exposures to multiple perturbation stimuli allows subjects to acquire a greater ability to rapidly reorganize appropriate response strategies when encountering a novel sensory environment. Using a treadmill mounted on top of a six degree-of-freedom motion base platform we investigated locomotor training responses produced by subjects introduced to a dynamic walking surface combined with alterations in visual flow. Subjects who received this training had improved locomotor performance and faster reaction times when exposed to the novel sensory stimuli compared to control subjects. Results also demonstrate that individual sensory biases (i.e. increased visual dependency) can predict adaptive responses to novel sensory environments suggesting that individual training prescription can be developed to enhance adaptability. These data indicate that SA

  20. Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

    NARCIS (Netherlands)

    Green-Petersen, D.; Hyldig, G.; Sveinsdottir, K.; Schelvis-Smit, A.A.M.; Martinsdottir, E.

    2009-01-01

    The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained

  1. Sensory evaluation of wheat/cassava composite bread and effect of ...

    African Journals Online (AJOL)

    The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, aroma, texture, acceptability and buying preference. The samples were served to semi-trained panelists. The result showed that bread baked with 10 and 20% composite flour were not significantly different in all sensory ...

  2. Consumer preference and description of salmon in four Northern Atlantic countries and association with sensory characteristics

    DEFF Research Database (Denmark)

    Green-Petersen, Ditte; Hyldig, Grethe; Sveinsdóttir, K.

    2009-01-01

    The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained...

  3. Solar Panel based Milk Pasteurization

    DEFF Research Database (Denmark)

    Nielsen, Kirsten Mølgaard; Pedersen, Tom Søndergaard

    This paper treats the subject of analysis, design and development of the control system for a solar panel based milk pasteurization system to be used in small villages in Tanzania. The analysis deals with the demands for an acceptable pasteurization, the varying energy supply and the low cost, low...... complexity, simple user interface and high reliability demands. Based on these demands a concept for the pasteurization system is established and a control system is developed. A solar panel has been constructed and the energy absorption has been tested in Tanzania. Based on the test, the pasteurization...... system is dimensioned. A functional prototype of the pasteurization facility with a capacity of 200 l milk/hour has been developed and tested. The system is prepared for solar panels as the main energy source and is ready for a test in Tanzania....

  4. Solar Panel based Milk Pasteurization

    DEFF Research Database (Denmark)

    Nielsen, Kirsten Mølgaard; Pedersen, Tom Søndergaard

    2002-01-01

    This paper treats the subject of analysis, design and development of the control system for a solar panel based milk pasteurization system to be used in small villages in Tanzania. The analysis deals with the demands for an acceptable pasteurization, the varying energy supply and the low cost, low...... complexity, simple user interface and high reliability demands. Based on these demands a concept for the pasteurization system is established and a control system is developed. A solar panel has been constructed and the energy absorption has been tested in Tanzania. Based on the test, the pasteurization...... system is dimensioned. A functional prototype of the pasteurization facility with a capacity of 200 l milk/hour has been developed and tested. The system is prepared for solar panels as the main energy source and is ready for a test in Tanzania....

  5. Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados Ranking descriptive analysis: application in the sensory characterization of cracker biscuits

    Directory of Open Access Journals (Sweden)

    Lorena Carnelocce

    2012-12-01

    procedure was compared to the use of a non-structured scale. Instrumental color and texture data were compared with the characterization obtained from the sensory description of the cracker biscuits. The Generalized Procrustes Analysis was applied to the data analysis (ranking or scale, and the ranking results were also evaluated by the Friedman test. The efficiency of the panel and the configuration of the samples were similar in both the ranking procedure and using the scale. After a qualitative training and an initial evaluation of the samples by a ranking procedure, the assessors showed similar behaviour, even when using a more difficult procedure (use of scale. Roasted colour and aroma, toasted flavour, butter aroma, butter flavour, crispness (manual and in the mouth and uniformity of colour were the most important attributes for discrimination. The RDA allowed a characterization and discrimination consistent with the composition specified on the labels of the products and with their instrumental texture and colour results.

  6. Sensory Prioritization in Rats: Behavioral Performance and Neuronal Correlates.

    Science.gov (United States)

    Lee, Conrad C Y; Diamond, Mathew E; Arabzadeh, Ehsan

    2016-03-16

    Operating with some finite quantity of processing resources, an animal would benefit from prioritizing the sensory modality expected to provide key information in a particular context. The present study investigated whether rats dedicate attentional resources to the sensory modality in which a near-threshold event is more likely to occur. We manipulated attention by controlling the likelihood with which a stimulus was presented from one of two modalities. In a whisker session, 80% of trials contained a brief vibration stimulus applied to whiskers and the remaining 20% of trials contained a brief change of luminance. These likelihoods were reversed in a visual session. When a stimulus was presented in the high-likelihood context, detection performance increased and was faster compared with the same stimulus presented in the low-likelihood context. Sensory prioritization was also reflected in neuronal activity in the vibrissal area of primary somatosensory cortex: single units responded differentially to the whisker vibration stimulus when presented with higher probability compared with lower probability. Neuronal activity in the vibrissal cortex displayed signatures of multiplicative gain control and enhanced response to vibration stimuli during the whisker session. In conclusion, rats allocate priority to the more likely stimulus modality and the primary sensory cortex may participate in the redistribution of resources. Detection of low-amplitude events is critical to survival; for example, to warn prey of predators. To formulate a response, decision-making systems must extract minute neuronal signals from the sensory modality that provides key information. Here, we identify the behavioral and neuronal correlates of sensory prioritization in rats. Rats were trained to detect whisker vibrations or visual flickers. Stimuli were embedded in two contexts in which either visual or whisker modality was more likely to occur. When a stimulus was presented in the high

  7. Generalization of Auditory Sensory and Cognitive Learning in Typically Developing Children.

    Directory of Open Access Journals (Sweden)

    Cristina F B Murphy

    Full Text Available Despite the well-established involvement of both sensory ("bottom-up" and cognitive ("top-down" processes in literacy, the extent to which auditory or cognitive (memory or attention learning transfers to phonological and reading skills remains unclear. Most research has demonstrated learning of the trained task or even learning transfer to a closely related task. However, few studies have reported "far-transfer" to a different domain, such as the improvement of phonological and reading skills following auditory or cognitive training. This study assessed the effectiveness of auditory, memory or attention training on far-transfer measures involving phonological and reading skills in typically developing children. Mid-transfer was also assessed through untrained auditory, attention and memory tasks. Sixty 5- to 8-year-old children with normal hearing were quasi-randomly assigned to one of five training groups: attention group (AG, memory group (MG, auditory sensory group (SG, placebo group (PG; drawing, painting, and a control, untrained group (CG. Compliance, mid-transfer and far-transfer measures were evaluated before and after training. All trained groups received 12 x 45-min training sessions over 12 weeks. The CG did not receive any intervention. All trained groups, especially older children, exhibited significant learning of the trained task. On pre- to post-training measures (test-retest, most groups exhibited improvements on most tasks. There was significant mid-transfer for a visual digit span task, with highest span in the MG, relative to other groups. These results show that both sensory and cognitive (memory or attention training can lead to learning in the trained task and to mid-transfer learning on a task (visual digit span within the same domain as the trained tasks. However, learning did not transfer to measures of language (reading and phonological awareness, as the PG and CG improved as much as the other trained groups. Further

  8. Generalization of Auditory Sensory and Cognitive Learning in Typically Developing Children.

    Science.gov (United States)

    Murphy, Cristina F B; Moore, David R; Schochat, Eliane

    2015-01-01

    Despite the well-established involvement of both sensory ("bottom-up") and cognitive ("top-down") processes in literacy, the extent to which auditory or cognitive (memory or attention) learning transfers to phonological and reading skills remains unclear. Most research has demonstrated learning of the trained task or even learning transfer to a closely related task. However, few studies have reported "far-transfer" to a different domain, such as the improvement of phonological and reading skills following auditory or cognitive training. This study assessed the effectiveness of auditory, memory or attention training on far-transfer measures involving phonological and reading skills in typically developing children. Mid-transfer was also assessed through untrained auditory, attention and memory tasks. Sixty 5- to 8-year-old children with normal hearing were quasi-randomly assigned to one of five training groups: attention group (AG), memory group (MG), auditory sensory group (SG), placebo group (PG; drawing, painting), and a control, untrained group (CG). Compliance, mid-transfer and far-transfer measures were evaluated before and after training. All trained groups received 12 x 45-min training sessions over 12 weeks. The CG did not receive any intervention. All trained groups, especially older children, exhibited significant learning of the trained task. On pre- to post-training measures (test-retest), most groups exhibited improvements on most tasks. There was significant mid-transfer for a visual digit span task, with highest span in the MG, relative to other groups. These results show that both sensory and cognitive (memory or attention) training can lead to learning in the trained task and to mid-transfer learning on a task (visual digit span) within the same domain as the trained tasks. However, learning did not transfer to measures of language (reading and phonological awareness), as the PG and CG improved as much as the other trained groups. Further research

  9. Multisensory integration, sensory substitution and visual rehabilitation

    DEFF Research Database (Denmark)

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

    2014-01-01

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

  10. ASIC3 channels in multimodal sensory perception.

    Science.gov (United States)

    Li, Wei-Guang; Xu, Tian-Le

    2011-01-19

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

  11. CHEMICAL, SENSORY AND MICROBIOLOGICAL CHANGES OF ...

    African Journals Online (AJOL)

    Dr Adesola Osibona

    Presently, there are numerous problems facing the field of fisheries, some of which are related to the keeping ... The two main methods of assessing fish quality are sensory and non-sensory ... MATERIALS AND METHODS. Sample ..... The initial lag phase of micro-organisms in the stored fish was followed by an increase in ...

  12. Sensory testing of the human gastrointestinal tract.

    NARCIS (Netherlands)

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

    2009-01-01

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

  13. A THEORY OF MAXIMIZING SENSORY INFORMATION

    NARCIS (Netherlands)

    Hateren, J.H. van

    1992-01-01

    A theory is developed on the assumption that early sensory processing aims at maximizing the information rate in the channels connecting the sensory system to more central parts of the brain, where it is assumed that these channels are noisy and have a limited dynamic range. Given a stimulus power

  14. Sensory neuropathy in two Border collie puppies.

    Science.gov (United States)

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

    2005-06-01

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

  15. MATE. Multi Aircraft Training Environment

    DEFF Research Database (Denmark)

    Hauland, G.; Bove, T.; Andersen, Henning Boje

    2002-01-01

    A medium fidelity and low cost training device for pilots, called the Multi Aircraft Training Environment (MATE), is developed to replace other low fidelity stand-alone training devices and integrate them into a flexible environment, primarily aimed attraining pilots in checklist procedures....../models to be simulated) and with possibilities for including various forms of intelligent computer assistance. This training concept and the technology are not specific toaviation, but can be used to simulate various types of control panels in different domains. The training effectiveness of pilots' procedure training...... in the MATE prototype was compared with the effects of traditional training that included the use of realaircraft. The experimental group (EXP) trained the pre-start checklist and the engine start checklist for the Saab 340 commuter aircraft in a MATE prototype. The control group (CTR) trained the same...

  16. Artificial sensory organs: latest progress.

    Science.gov (United States)

    Nakamura, Tatsuo; Inada, Yuji; Shigeno, Keiji

    2018-03-01

    This study introduces the latest progress on the study of artificial sensory organs, with a special emphasis on the clinical results of artificial nerves and the concept of in situ tissue engineering. Peripheral nerves have a strong potential for regeneration. An artificial nerve uses this potential to recover a damaged peripheral nerve. The polyglycolic acid collagen tube (PGA-C tube) is a bio-absorbable tube stuffed with collagen of multi-chamber structure that consists of thin collagen films. The clinical application of the PGA-C tube began in 2002 in Japan. The number of PGA-C tubes used is now beyond 300, and satisfactory results have been reported on peripheral nerve repairs. This PGA-C tube is also effective for patients suffering from neuropathic pain.

  17. [Sensory integration: hierarchy and synchronization].

    Science.gov (United States)

    Kriukov, V I

    2005-01-01

    This is the first in the series of mini-reviews devoted to the basic problems and most important effects of attention in terms of neuronal modeling. We believe that the absence of the unified view on wealth of new date on attention is the main obstacle for further understanding of higher nervous activity. The present work deals with the main ground problem of reconciling two competing architectures designed to integrate the sensory information in the brain. The other mini-reviews will be concerned with the remaining five or six problems of attention, all of them to be ultimately resolved uniformly in the framework of small modification of dominant model of attention and memory.

  18. Sensory Metrics of Neuromechanical Trust.

    Science.gov (United States)

    Softky, William; Benford, Criscillia

    2017-09-01

    that individuals can improve sensory and sociosensory resolution through deliberate sensory reintegration practices. We conclude that we humans are the victims of our own success, our hands so skilled they fill the world with captivating things, our eyes so innocent they follow eagerly.

  19. Can explicit visual feedback of postural sway efface the effects of sensory manipulations on mediolateral balance performance?

    OpenAIRE

    Cofre Lizama, L.E.; Pijnappels, M.A.G.M.; Reeves, N.P.; Verschueren, S.M.; van Dieen, J.H.

    2016-01-01

    Explicit visual feedback on postural sway is often used in balance assessment and training. However, up-weighting of visual information may mask impairments of other sensory systems. We therefore aimed to determine whether the effects of somatosensory, vestibular, and proprioceptive manipulations on mediolateral balance are reduced by explicit visual feedback on mediolateral sway of the body center of mass and by the presence of visual information. We manipulated sensory inputs of the somatos...

  20. 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.

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

    Science.gov (United States)

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

    2016-07-01

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

  2. Contribution of sensory feedback to plantar flexor muscle activation during push-off in adults with cerebral palsy.

    Science.gov (United States)

    Frisk, Rasmus F; Jensen, Peter; Kirk, Henrik; Bouyer, Laurent J; Lorentzen, Jakob; Nielsen, Jens B

    2017-12-01

    Exaggerated sensory activity has been assumed to contribute to functional impairment following lesion of the central motor pathway. However, recent studies have suggested that sensory contribution to muscle activity during gait is reduced in stroke patients and children with cerebral palsy (CP). We investigated whether this also occurs in CP adults and whether daily treadmill training is accompanied by alterations in sensory contribution to muscle activity. Seventeen adults with CP and 12 uninjured individuals participated. The participants walked on a treadmill while a robotized ankle-foot orthosis applied unload perturbations at the ankle, thereby removing sensory feedback naturally activated during push-off. Reduction of electromyographic (EMG) activity in the soleus muscle caused by unloads was compared and related to kinematics and ankle joint stiffness measurements. Similar measures were obtained after 6 wk of gait training. We found that sensory contribution to soleus EMG activation was reduced in CP adults compared with uninjured adults. The lowest contribution of sensory feedback was found in participants with lowest maximal gait speed. This was related to increased ankle plantar flexor stiffness. Six weeks of gait training did not alter the contribution of sensory feedback. We conclude that exaggerated sensory activity is unlikely to contribute to impaired gait in CP adults, because sensory contribution to muscle activity during gait was reduced compared with in uninjured individuals. Increased passive stiffness around the ankle joint is likely to diminish sensory feedback during gait so that a larger part of plantar flexor muscle activity must be generated by descending motor commands. NEW & NOTEWORTHY Findings suggest that adults with cerebral palsy have less contribution of sensory feedback to ongoing soleus muscle activation during push-off than uninjured individuals. Increased passive stiffness around the ankle joint is likely to diminish sensory

  3. Solar panel truss mounting systems and methods

    Energy Technology Data Exchange (ETDEWEB)

    Al-Haddad, Tristan Farris; Cavieres, Andres; Gentry, Russell; Goodman, Joseph; Nolan, Wade; Pitelka, Taylor; Rahimzadeh, Keyan; Brooks, Bradley; Lohr, Joshua; Crooks, Ryan; Porges, Jamie; Rubin, Daniel

    2016-06-28

    An exemplary embodiment of the present invention provides a solar panel truss mounting system comprising a base and a truss assembly coupled to the base. The truss assembly comprises a first panel rail mount, second panel rail mount parallel to the first panel rail mount, base rail mount parallel to the first and second panel rail mounts, and a plurality of support members. A first portion of the plurality of support members extends between the first and second panel rail mounts. A second portion of the plurality of support members extends between the first panel rail mount and the base rail mount. A third portion of the plurality of support members extends between the second panel rail mount and the base rail mount. The system can further comprise a plurality of connectors for coupling a plurality of photovoltaic solar panels to the truss assembly.

  4. Solar panel truss mounting systems and methods

    Energy Technology Data Exchange (ETDEWEB)

    Al-Haddad, Tristan Farris; Cavieres, Andres; Gentry, Russell; Goodman, Joseph; Nolan, Wade; Pitelka, Taylor; Rahimzadeh, Keyan; Brooks, Bradley; Lohr, Joshua; Crooks, Ryan; Porges, Jamie; Rubin, Daniel

    2018-01-30

    An exemplary embodiment of the present invention provides a solar panel truss mounting system comprising a base and a truss assembly coupled to the base. The truss assembly comprises a first panel rail mount, second panel rail mount parallel to the first panel rail mount, base rail mount parallel to the first and second panel rail mounts, and a plurality of support members. A first portion of the plurality of support members extends between the first and second panel rail mounts. A second portion of the plurality of support members extends between the first panel rail mount and the base rail mount. A third portion of the plurality of support members extends between the second panel rail mount and the base rail mount. The system can further comprise a plurality of connectors for coupling a plurality of photovoltaic solar panels to the truss assembly.

  5. Solar panel truss mounting systems and methods

    Science.gov (United States)

    Al-Haddad, Tristan Farris; Cavieres, Andres; Gentry, Russell; Goodman, Joseph; Nolan, Wade; Pitelka, Taylor; Rahimzadeh, Keyan; Brooks, Bradley; Lohr, Joshua; Crooks, Ryan; Porges, Jamie; Rubin, Daniel

    2015-10-20

    An exemplary embodiment of the present invention provides a solar panel truss mounting system comprising a base and a truss assembly coupled to the base. The truss assembly comprises a first panel rail mount, second panel rail mount parallel to the first panel rail mount, base rail mount parallel to the first and second panel rail mounts, and a plurality of support members. A first portion of the plurality of support members extends between the first and second panel rail mounts. A second portion of the plurality of support members extends between the first panel rail mount and the base rail mount. A third portion of the plurality of support members extends between the second panel rail mount and the base rail mount. The system can further comprise a plurality of connectors for coupling a plurality of photovoltaic solar panels to the truss assembly.

  6. Sensory feedback in upper limb prosthetics.

    Science.gov (United States)

    Antfolk, Christian; D'Alonzo, Marco; Rosén, Birgitta; Lundborg, Göran; Sebelius, Fredrik; Cipriani, Christian

    2013-01-01

    One of the challenges facing prosthetic designers and engineers is to restore the missing sensory function inherit to hand amputation. Several different techniques can be employed to provide amputees with sensory feedback: sensory substitution methods where the recorded stimulus is not only transferred to the amputee, but also translated to a different modality (modality-matched feedback), which transfers the stimulus without translation and direct neural stimulation, which interacts directly with peripheral afferent nerves. This paper presents an overview of the principal works and devices employed to provide upper limb amputees with sensory feedback. The focus is on sensory substitution and modality matched feedback; the principal features, advantages and disadvantages of the different methods are presented.

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

    Science.gov (United States)

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

    2014-02-15

    The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Sensory and instrumental analysis for slipperiness and compliance of food during swallowing.

    Science.gov (United States)

    Seo, H-S; Hwang, I K; Han, T R; Kim, I S

    2007-11-01

    In spite of its importance, there have been few attempts to evaluate the sensory attributes of the food bolus during swallowing. In the current study, the slipperiness, the degree of slide for the food bolus through the mucosal surface of the oro-pharynx, and the compliance, how easily the shape of a food bolus can be transformed for automatic and comfortable swallowing, were derived among several sensory attributes related to the swallowing. Therefore, the study aims were twofold: (1) to develop the methods of sensory and instrumental analyses for determining the slipperiness and compliance of the food bolus during swallowing and (2) to examine the appropriateness of the newly designed devices by correlating the data between the sensory and instrumental analyses. Six commercial food products were evaluated by 10 trained panelists for each attribute. The devices for assessing each attribute were developed in consideration of the oro-pharyngeal movements. The sensory and instrumental analyses showed high correlation and regression coefficients as well as intensity differences of the 6 samples for each attribute. In conclusion, the slipperiness and the compliance were suitable for acquiring a better understanding of the sensory attributes of the food bolus during swallowing, and the newly developed devices showed a high potential for determining those attributes.

  9. Dynamic properties of sensory stimulation evoked responses in mouse cerebellar granule cell layer and molecular layer.

    Science.gov (United States)

    Bing, Yan-Hua; Zhang, Guang-Jian; Sun, Lei; Chu, Chun-Ping; Qiu, De-Lai

    2015-01-12

    Sensory information coming from climbing fiber and mossy fiber-granule cell pathways, generates motor-related outputs according to internal rules of integration and computation in the cerebellar cortex. However, the dynamic properties of sensory information processing in mouse cerebellar cortex are less understood. Here, we studied the dynamic properties of sensory stimulation-evoked responses in the cerebellar granule cell layer (GCL) and molecular layer (ML) by electrophysiological recordings method. Our data showed that air-puff stimulation (5-10 ms in duration) of the ipsilateral whisker pad evoked single-peak responses in the GCL and ML; whereas a duration of stimulation ≥30 ms in GCL and ≥60 ms in ML, evoked double-peak responses that corresponded with stimulation-on and -off responses via mossy fiber pathway. The highest frequency of stimulation train for evoking GCL responses was 33 Hz. In contrast, the highest frequency of stimulation train for evoking ML responses was 4 Hz. These results indicate that the cerebellar granule cells transfer the high-fidelity sensory information from mossy fibers, which is cut-off by molecular layer interneurons (MLIs). Our results suggest that the MLIs network acts as a low-pass filter during the processing of high-frequency sensory information. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

  10. Sensory nerve action potentials and sensory perception in women with arthritis of the hand.

    Science.gov (United States)

    Calder, Kristina M; Martin, Alison; Lydiate, Jessica; MacDermid, Joy C; Galea, Victoria; MacIntyre, Norma J

    2012-05-10

    Arthritis of the hand can limit a person's ability to perform daily activities. Whether or not sensory deficits contribute to the disability in this population remains unknown. The primary purpose of this study was to determine if women with osteoarthritis (OA) or rheumatoid arthritis (RA) of the hand have sensory impairments. Sensory function in the dominant hand of women with hand OA or RA and healthy women was evaluated by measuring sensory nerve action potentials (SNAPs) from the median, ulnar and radial nerves, sensory mapping (SM), and vibratory and current perception thresholds (VPT and CPT, respectively) of the second and fifth digits. All SNAP amplitudes were significantly lower for the hand OA and hand RA groups compared with the healthy group (p sensory fibers in the median, ulnar and radial nerves. Less apparent were losses in conduction speed or sensory perception.

  11. Sensory perception: lessons from synesthesia: using synesthesia to inform the understanding of sensory perception.

    Science.gov (United States)

    Harvey, Joshua Paul

    2013-06-01

    Synesthesia, the conscious, idiosyncratic, repeatable, and involuntary sensation of one sensory modality in response to another, is a condition that has puzzled both researchers and philosophers for centuries. Much time has been spent proving the condition's existence as well as investigating its etiology, but what can be learned from synesthesia remains a poorly discussed topic. Here, synaesthesia is presented as a possible answer rather than a question to the current gaps in our understanding of sensory perception. By first appreciating the similarities between normal sensory perception and synesthesia, one can use what is known about synaesthesia, from behavioral and imaging studies, to inform our understanding of "normal" sensory perception. In particular, in considering synesthesia, one can better understand how and where the different sensory modalities interact in the brain, how different sensory modalities can interact without confusion - the binding problem - as well as how sensory perception develops.

  12. Genetics Home Reference: hereditary sensory neuropathy type IA

    Science.gov (United States)

    ... sensory neuropathy type IA Hereditary sensory neuropathy type IA Printable PDF Open All Close All Enable Javascript ... expand/collapse boxes. Description Hereditary sensory neuropathy type IA is a condition characterized by nerve abnormalities in ...

  13. 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

  14. Keuringspanele ("Screening Panels") as Gepaste ...

    African Journals Online (AJOL)

    In this particular article attention is paid to screening panels as pre-trial mechanism with the exclusive purpose to select malpractice disputes, discourage unfounded disputes and to encourage an early settlement in case of a prima facie case. Several objections have been raised by critics in this regard, for instance, ...

  15. ASIST 2003: Part II: Panels.

    Science.gov (United States)

    Proceedings of the ASIST Annual Meeting, 2003

    2003-01-01

    Forty-six panels address topics including women in information science; users and usability; information studies; reference services; information policies; standards; interface design; information retrieval; information networks; metadata; shared access; e-commerce in libraries; knowledge organization; information science theories; digitization;…

  16. Risk-based decisionmaking (Panel)

    Energy Technology Data Exchange (ETDEWEB)

    Smith, T.H.

    1995-12-31

    By means of a panel discussion and extensive audience interaction, explore the current challenges and progress to date in applying risk considerations to decisionmaking related to low-level waste. This topic is especially timely because of the proposed legislation pertaining to risk-based decisionmaking and because of the increased emphasis placed on radiological performance assessments of low-level waste disposal.

  17. How well do you see what you hear? The acuity of visual-to-auditory sensory substitution

    Directory of Open Access Journals (Sweden)

    Alastair eHaigh

    2013-06-01

    Full Text Available Sensory substitution devices (SSDs aim to compensate for the loss of a sensory modality, typically vision, by converting information from the lost modality into stimuli in a remaining modality. The vOICe is a visual-to-auditory SSD which encodes images taken by a camera worn by the user into soundscapes such that an experienced user can extract information about their surroundings. Here we investigated how much detail was resolvable during the early induction stages by testing the acuity of blindfolded sighted, naïve vOICe users. Initial performance was well above chance. Participants who took the test twice as a form of minimal training showed a marked improvement on the second test. Acuity was slightly but not significantly impaired when participants wore a camera and judged letter orientations live. A positive correlation was found between participants’ musical training and their acuity. The relationship between auditory expertise via musical training and the lack of a relationship with visual imagery, suggests that early use of a sensory substitution device draws primarily on the mechanisms of the sensory modality being used rather than the one being substituted. If vision is lost, audition represents the sensory channel of highest bandwidth of those remaining. The level of acuity found here, and the fact it was achieved with very little experience in sensory substitution by naïve users is promising.

  18. Nuclear medicine applications: Summary of Panel 4

    International Nuclear Information System (INIS)

    Wolf, A.P.

    1988-01-01

    Nuclear medicine is currently facing a desperate shortage of organic and inorganic chemists and nuclear pharmacists who also have advanced training in nuclear and radiochemistry. Ironically, this shortfall is occurring in the face of rapid growth and technological advances which have made the practice of nuclear medicine an integral part of the modern health care system. This shortage threatens to limit the availability of radiopharmaceuticals required in routine hospital procedures and to impede the development of new diagnostic and therapeutic agents. To redress this need and prevent a similar shortfall in the future, this panel recommends immediate action and a long-term commitment to the following: educating the public on the benefits of nuclear medicine; informing undergraduate and graduate chemistry students about career opportunities in nuclear medicine; offering upper level courses in nuclear and radiochemistry (including laboratory) in universities; establishing training centers and fellowships at the postgraduate level for specialized education in the aspects of nuclear and radiochemistry required by the nuclear medicine profession. 1 tab

  19. Sensory regulation of neuroligins and neurexin I in the honeybee brain.

    Directory of Open Access Journals (Sweden)

    Sunita Biswas

    2010-02-01

    Full Text Available Neurexins and neuroligins, which have recently been associated with neurological disorders such as autism in humans, are highly conserved adhesive proteins found on synaptic membranes of neurons. These binding partners produce a trans-synaptic bridge that facilitates maturation and specification of synapses. It is believed that there exists an optimal spatio-temporal code of neurexin and neuroligin interactions that guide synapse formation in the postnatal developing brain. Therefore, we investigated whether neuroligins and neurexin are differentially regulated by sensory input using a behavioural model system with an advanced capacity for sensory processing, learning and memory, the honeybee.Whole brain expression levels of neuroligin 1-5 (NLG1-5 and neurexin I (NrxI were estimated by qRT-PCR analysis in three different behavioural paradigms: sensory deprivation, associative scent learning, and lateralised sensory input. Sensory deprived bees had a lower level of NLG1 expression, but a generally increased level of NLG2-5 and NrxI expression compared to hive bees. Bees that had undergone associative scent training had significantly increased levels of NrxI, NLG1 and NLG3 expression compared to untrained control bees. Bees that had lateralised sensory input after antennal amputation showed a specific increase in NLG1 expression compared to control bees, which only happened over time.Our results suggest that (1 there is a lack of synaptic pruning during sensory deprivation; (2 NLG1 expression increases with sensory stimulation; (3 concomitant changes in gene expression suggests NrxI interacts with all neuroligins; (4 there is evidence for synaptic compensation after lateralised injury.

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

    Directory of Open Access Journals (Sweden)

    Vaz Freire, L. T.

    2011-12-01

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

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

  1. Use of Internet panels to conduct surveys.

    Science.gov (United States)

    Hays, Ron D; Liu, Honghu; Kapteyn, Arie

    2015-09-01

    The use of Internet panels to collect survey data is increasing because it is cost-effective, enables access to large and diverse samples quickly, takes less time than traditional methods to obtain data for analysis, and the standardization of the data collection process makes studies easy to replicate. A variety of probability-based panels have been created, including Telepanel/CentERpanel, Knowledge Networks (now GFK KnowledgePanel), the American Life Panel, the Longitudinal Internet Studies for the Social Sciences panel, and the Understanding America Study panel. Despite the advantage of having a known denominator (sampling frame), the probability-based Internet panels often have low recruitment participation rates, and some have argued that there is little practical difference between opting out of a probability sample and opting into a nonprobability (convenience) Internet panel. This article provides an overview of both probability-based and convenience panels, discussing potential benefits and cautions for each method, and summarizing the approaches used to weight panel respondents in order to better represent the underlying population. Challenges of using Internet panel data are discussed, including false answers, careless responses, giving the same answer repeatedly, getting multiple surveys from the same respondent, and panelists being members of multiple panels. More is to be learned about Internet panels generally and about Web-based data collection, as well as how to evaluate data collected using mobile devices and social-media platforms.

  2. Some Motivational Properties of Sensory Stimulation in Psychotic Children

    Science.gov (United States)

    Rincover, Arnold; And Others

    1977-01-01

    This experiment assessed the reinforcing properties of sensory stimulation for autistic children using three different types of sensory stimulation: music, visual flickering, and visual movement. (SB)

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

    Science.gov (United States)

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

    2018-02-09

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

  4. High-Frequency Repetitive Sensory Stimulation as Intervention to Improve Sensory Loss in Patients with Complex Regional Pain Syndrome I.

    Science.gov (United States)

    David, Marianne; Dinse, Hubert R; Mainka, Tina; Tegenthoff, Martin; Maier, Christoph

    2015-01-01

    Achieving perceptual gains in healthy individuals or facilitating rehabilitation in patients is generally considered to require intense training to engage neuronal plasticity mechanisms. Recent work, however, suggested that beneficial outcome similar to training can be effectively acquired by a complementary approach in which the learning occurs in response to mere exposure to repetitive sensory stimulation (rSS). For example, high-frequency repetitive sensory stimulation (HF-rSS) enhances tactile performance and induces cortical reorganization in healthy subjects and patients after stroke. Patients with complex regional pain syndrome (CRPS) show impaired tactile performance associated with shrinkage of cortical maps. We here investigated the feasibility and efficacy of HF-rSS, and low-frequency rSS (LF-rSS) to enhance tactile performance and reduce pain intensity in 20 patients with CRPS type I. Intermittent high- or low-frequency electrical stimuli were applied for 45 min/day to all fingertips of the affected hand for 5 days. Main outcome measures were spatial two-point-discrimination thresholds and mechanical detection thresholds measured on the tip of the index finger bilaterally. Secondary endpoint was current pain intensity. All measures were assessed before and on day 5 after the last stimulation session. HF-rSS applied in 16 patients improved tactile discrimination on the affected hand significantly without changes contralaterally. Current pain intensity remained unchanged on average, but decreased in four patients by ≥30%. This limited pain relief might be due to the short stimulation period of 5 days only. In contrast, after LF-rSS, tactile discrimination was impaired in all four patients, while detection thresholds and pain were not affected. Our data suggest that HF-rSS could be used as a novel approach in CRPS treatment to improve sensory loss. Longer treatment periods might be required to induce consistent pain relief.

  5. High frequency repetitive sensory stimulation as intervention to improve sensory loss in patients with complex regional pain syndrome (CRPS I

    Directory of Open Access Journals (Sweden)

    Marianne eDavid

    2015-11-01

    Full Text Available Achieving perceptual gains in healthy individuals, or facilitating rehabilitation in patients is generally considered to require intense training to engage neuronal plasticity mechanisms. Recent work, however, suggested that beneficial outcome similar to training can be effectively acquired by a complementary approach in which the learning occurs in response to mere exposure to repetitive sensory stimulation (rSS. For example, high-frequency repetitive sensory stimulation (HF-rSS enhances tactile performance and induces cortical reorganization in healthy subjects and patients after stroke. Patients with complex regional pain syndrome (CRPS show impaired tactile performance associated with shrinkage of cortical maps. We here investigated the feasibility and efficacy of HF-rSS, and low-frequency rSS (LF-rSS to enhance tactile performance and reduce pain intensity in 20 patients with CRPS type I. Intermittent high or low frequency electrical stimuli were applied for 45min/day to all fingertips of the affected hand for 5 days. Main outcome measures were spatial 2-point-discrimination thresholds and mechanical detection thresholds measured on the tip of the index finger bilaterally. Secondary endpoint was current pain intensity. All measures were assessed before and on day 5 after the last stimulation session. HF-rSS applied in 16 patients improved tactile discrimination on the affected hand significantly without changes contralaterally. Current pain intensity remained unchanged on average, but decreased in 4 patients by 30%. This limited pain relief might be due to the short stimulation period of 5 days only. In contrast, after LF-rSS, tactile discrimination was impaired in all 4 patients, while detection thresholds and pain were not affected. Our data suggest that HF-rSS could be used as a novel approach in CRPS treatment to improve sensory loss. Longer treatment periods might be required to induce consistent pain relief.

  6. Active inference, sensory attenuation and illusions.

    Science.gov (United States)

    Brown, Harriet; Adams, Rick A; Parees, Isabel; Edwards, Mark; Friston, Karl

    2013-11-01

    Active inference provides a simple and neurobiologically plausible account of how action and perception are coupled in producing (Bayes) optimal behaviour. This can be seen most easily as minimising prediction error: we can either change our predictions to explain sensory input through perception. Alternatively, we can actively change sensory input to fulfil our predictions. In active inference, this action is mediated by classical reflex arcs that minimise proprioceptive prediction error created by descending proprioceptive predictions. However, this creates a conflict between action and perception; in that, self-generated movements require predictions to override the sensory evidence that one is not actually moving. However, ignoring sensory evidence means that externally generated sensations will not be perceived. Conversely, attending to (proprioceptive and somatosensory) sensations enables the detection of externally generated events but precludes generation of actions. This conflict can be resolved by attenuating the precision of sensory evidence during movement or, equivalently, attending away from the consequences of self-made acts. We propose that this Bayes optimal withdrawal of precise sensory evidence during movement is the cause of psychophysical sensory attenuation. Furthermore, it explains the force-matching illusion and reproduces empirical results almost exactly. Finally, if attenuation is removed, the force-matching illusion disappears and false (delusional) inferences about agency emerge. This is important, given the negative correlation between sensory attenuation and delusional beliefs in normal subjects--and the reduction in the magnitude of the illusion in schizophrenia. Active inference therefore links the neuromodulatory optimisation of precision to sensory attenuation and illusory phenomena during the attribution of agency in normal subjects. It also provides a functional account of deficits in syndromes characterised by false inference

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

    Science.gov (United States)

    Hertz, Uri; Amedi, Amir

    2015-01-01

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

  8. The effects of aging on lifetime of auditory sensory memory in humans.

    Science.gov (United States)

    Cheng, Chia-Hsiung; Lin, Yung-Yang

    2012-02-01

    The amplitude change of cortical responses to repeated stimulation with respect to different interstimulus intervals (ISIs) is considered as an index of sensory memory. To determine the effect of aging on lifetime of auditory sensory memory, N100m responses were recorded in young, middle-aged, and elderly healthy volunteers (n=15 for each group). Trains of 5 successive tones were presented with an inter-train interval of 10 s. In separate sessions, the within-train ISIs were 0.5, 1, 2, 4, and 8 s. The amplitude ratio between N100m responses to the first and fifth stimuli (S5/S1 N100m ratio) within each ISI condition was obtained to reflect the recovery cycle profile. The recovery function time constant (τ) was smaller in the elderly (1.06±0.26 s, psensory memory. Copyright © 2011 Elsevier B.V. All rights reserved.

  9. Sensory acceptability evaluation of irradiated rice, oryza sativa indica

    International Nuclear Information System (INIS)

    Loaharanu, S.; Sutantawong, M.; Ungsunanatawiwat, A.

    1971-01-01

    The non-glutinous and glutinous types of polished rice, Oryza sativa indica were subjected to gamma rays at ambient temperature and stored at 27+-1 0 C for one week. The irradiated rice was cooked and tasted by members of trained panel. Using Hedonic scale and Triangle test, the acceptability of irradiated rice was justified. Gamma irradiation up to 100 krads did not significantly cause off-color, off-odor and off flavor in irradiated non-glutino rice. Glutinous rice irradiated at 60 krads could not be significantly differentiated from non-irradiated sample

  10. Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs.

    Science.gov (United States)

    Rocha, Mariella C; Deliza, Rosires; Ares, Gastón; Freitas, Daniela De G C; Silva, Aline L S; Carmo, Margarida G F; Abboud, Antonio C S

    2013-06-01

    An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. © 2012 Society of Chemical Industry.

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

    Directory of Open Access Journals (Sweden)

    Tais A. L. Wagemaker

    2013-06-01

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

  12. El Salvador - Rural Electrification - Solar Panels

    Data.gov (United States)

    Millennium Challenge Corporation — This is a summative qualitative performance evaluation (PE) of the solar panel component of the solar panel component of the RE Sub-Activity. The final report will...

  13. Installation package for concentrating solar collector panels

    Science.gov (United States)

    1978-01-01

    The concentrating solar collector panels comprise a complete package array consisting of collector panels using modified Fresnel prismatic lenses for a 10 to 1 concentrating ratio, supporting framework, fluid manifolding and tracking drive system, and unassembled components for field erection.

  14. Retaining Ring Fastener for Solar Panels

    Science.gov (United States)

    Wilson, A. H.

    1983-01-01

    Simple articulating linkage secures solar panels into supporting framework. Five element linkage collapses into W-shape for easy placement into framework, then expands to form rectangle of same dimensions as those of panel.

  15. Electromagnetic Characterization Of Metallic Sensory Alloy

    Science.gov (United States)

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

    2012-01-01

    Ferromagnetic shape-memory alloy (FSMA) particles undergo changes in both electromagnetic properties and crystallographic structure when strained. When embedded in a structural material, these attributes can provide sensory output of the strain state of the structure. In this work, a detailed characterization of the electromagnetic properties of a FSMA under development for sensory applications is performed. In addition, a new eddy current probe is used to interrogate the electromagnetic properties of individual FSMA particles embedded in the sensory alloy during controlled fatigue tests on the multifunctional material.

  16. Understanding the sensory irregularities of esophageal disease.

    Science.gov (United States)

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

    2016-08-01

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

  17. PV panel model based on datasheet values

    DEFF Research Database (Denmark)

    Sera, Dezso; Teodorescu, Remus; Rodriguez, Pedro

    2007-01-01

    This work presents the construction of a model for a PV panel using the single-diode five-parameters model, based exclusively on data-sheet parameters. The model takes into account the series and parallel (shunt) resistance of the panel. The equivalent circuit and the basic equations of the PV cell....... Based on these equations, a PV panel model, which is able to predict the panel behavior in different temperature and irradiance conditions, is built and tested....

  18. Grounds of two positions photovoltaic panels

    OpenAIRE

    Castán Fortuño, Fernando

    2008-01-01

    The objective of this Master Thesis is to find the optimum positioning for a two positions photovoltaic panel. Hence, it will be implemented a model in order to optimize the energy of the sun that the photovoltaic panel is receiving by its positioning. Likewise this project will include the comparison with other photovoltaic panel systems as the single position photovoltaics panels. Ultimately, it is also going to be designed a system array for the optimized model of two positions photovoltai...

  19. Sensory optimization by stochastic tuning.

    Science.gov (United States)

    Jurica, Peter; Gepshtein, Sergei; Tyukin, Ivan; van Leeuwen, Cees

    2013-10-01

    Individually, visual neurons are each selective for several aspects of stimulation, such as stimulus location, frequency content, and speed. Collectively, the neurons implement the visual system's preferential sensitivity to some stimuli over others, manifested in behavioral sensitivity functions. We ask how the individual neurons are coordinated to optimize visual sensitivity. We model synaptic plasticity in a generic neural circuit and find that stochastic changes in strengths of synaptic connections entail fluctuations in parameters of neural receptive fields. The fluctuations correlate with uncertainty of sensory measurement in individual neurons: The higher the uncertainty the larger the amplitude of fluctuation. We show that this simple relationship is sufficient for the stochastic fluctuations to steer sensitivities of neurons toward a characteristic distribution, from which follows a sensitivity function observed in human psychophysics and which is predicted by a theory of optimal allocation of receptive fields. The optimal allocation arises in our simulations without supervision or feedback about system performance and independently of coupling between neurons, making the system highly adaptive and sensitive to prevailing stimulation. PsycINFO Database Record (c) 2013 APA, all rights reserved.

  20. Sensorial saturation for infants' pain.

    Science.gov (United States)

    Bellieni, Carlo Valerio; Tei, Monica; Coccina, Francesca; Buonocore, Giuseppe

    2012-04-01

    Sensorial saturation (SS) is a multisensorial stimulation consisting of delicate tactile, gustative, auditory and visual stimuli. This procedure consists of simultaneously: attracting the infant's attention by massaging the infant's face; speaking to the infant gently, but firmly, and instilling a sweet solution on the infant's tongue. We performed a systematic Medline search of for articles focusing on human neonatal studies related to SS. The search was performed within the last 10 years and was current as of January 2012. We retrieved 8 articles that used a complete form of SS and 2 articles with an incomplete SS. Data show that the use of SS is effective in relieving newborns' pain. Oral solution alone are less effective than SS, but the stimuli without oral sweet solution are ineffective. the partial forms of SS have some effectiveness, but minor than the complete SS. Only one article showed lack of SS as analgesic method, after endotracheal suctioning. SS can be used for all newborns undergoing blood samples or other minor painful procedures. It is more effective than oral sugar alone. SS also promotes interaction between nurse and infant and is a simple effective form of analgesia for the neonatal intensive care unit.

  1. Behavioral guides for sensory neurophysiology.

    Science.gov (United States)

    Konishi, M

    2006-06-01

    The study of natural behavior is important for understanding the coding schemes of sensory systems. The jamming avoidance response of the weakly electric fish Eigenmannia is an excellent example of a bottom-up approach, in which behavioral analyses guided neurophysiological studies. These studies started from the electroreceptive sense organs to the motor output consisting of pacemaker neurons. Going in the opposite direction, from the central nervous system to lower centers, is the characteristic of the top-down approach. Although this approach is perhaps more difficult than the bottom-up approach, it was successfully employed in the neuroethological analysis of sound localization in the barn owl. In the latter studies, high-order neurons selective for complex natural stimuli led to the discovery of neural pathways and networks responsible for the genesis of the stimulus selectivity. Comparison of Eigenmannia and barn owls, and their neural systems, has revealed similarities in network designs, such as parallel pathways and their convergence to produce stimulus selectivity necessary for detection of natural stimuli.

  2. Control panel for CMC 8080 crate controller

    International Nuclear Information System (INIS)

    Masayuki Inokuchi

    1978-01-01

    The main features of Control Panel for CAMAC Crate Controller CMC 8080 are described. The control panel can be directly connected with CRATE CONTROLLER's front panel connector with a 50 lines cable without any changes in CMC 8080 system circuits. (author)

  3. 78 FR 63501 - Meetings of Humanities Panel

    Science.gov (United States)

    2013-10-24

    ... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Meetings of Humanities Panel AGENCY: National Endowment for the Humanities. ACTION: Notice of meetings. SUMMARY: Pursuant to section 10(a)(2) of the... Humanities Panel will be held during November, 2013 as follows. The purpose of the meetings is for panel...

  4. 78 FR 74175 - Meetings of Humanities Panel

    Science.gov (United States)

    2013-12-10

    ... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Meetings of Humanities Panel AGENCY: National Endowment for the Humanities. ACTION: Notice of meetings. SUMMARY: Pursuant to section 10(a)(2) of the... Humanities Panel will be held during January 2014 as follows. The purpose of the meetings is for panel review...

  5. Solar panel assembly and support pad

    Energy Technology Data Exchange (ETDEWEB)

    Hawley, W.W.

    1980-10-07

    A solar panel assembly is described comprising at least one solar panel, support means for carrying said panel, and at least one support pad having a base plate, upstanding longitudinal sides, and spaced apart flange means for connection to said support means, said upstanding sides and opposed flange means defining an interior volume for receiving and holding weighting material.

  6. Formación de un panel de cata especializado en carne de vacuno : selección de catadores y entrenamiento del grupo

    OpenAIRE

    Oliván, M.C. (María); Guerrero, Luis

    2012-01-01

    Este trabajo trata del seguimiento para la formación de un panel de análisis sensorial aplicado a la carne de vacuno. Se basa en un conjunto de técnicas que permiten valorar las propiedades de los alimentos, es decir, los atributos de alos alimentos que se pueden detectar por los sentidos.

  7. Flat panel planar optic display

    Energy Technology Data Exchange (ETDEWEB)

    Veligdan, J.T. [Brookhaven National Lab., Upton, NY (United States). Dept. of Advanced Technology

    1994-11-01

    A prototype 10 inch flat panel Planar Optic Display, (POD), screen has been constructed and tested. This display screen is comprised of hundreds of planar optic class sheets bonded together with a cladding layer between each sheet where each glass sheet represents a vertical line of resolution. The display is 9 inches wide by 5 inches high and approximately 1 inch thick. A 3 milliwatt HeNe laser is used as the illumination source and a vector scanning technique is employed.

  8. Panel 4 - applications to transportation

    Energy Technology Data Exchange (ETDEWEB)

    Nichols, F. [Argonne National Lab., IL (United States); Au, J. [Sundstrand Aerospace, Rockford, IL (United States); Bhattacharya, R. [Universal Energy Systems, Inc., Dayton, OH (United States); Bhushan, B. [Ohio State Univ., Columbus (United States); Blunier, D. [Caterpillar, Inc., Peoria, IL (United States); Boardman, B. [Deere & Co., Moline, IL (United States); Brombolich, L. [Compu-Tec Engineering, Chesterfield, MO (United States); Davidson, J. [Vanderbilt Univ., Nashville, TN (United States); Graham, M. [Northwestern Univ., Evanston, IL (United States); Hakim, N. [Detroit Diesel Corp., MI (United States); Harris, K. [Dubbeldee Harris Diamond Corp., Mt. Arlington, NJ (United States); Hay, R. [Norton Diamond Film, Northboro, MA (United States); Herk, L. [Southwest Research Inst., Southfield, MI (United States); Hojnacki, H.; Rourk, D. [Intelligent Structures Incorporated, Canton, MI (United States); Kamo, R. [Adiabatics, Inc., Columbus, IN (United States); Nieman, B. [Allied-Signal Inc., Des Plaines, IL (United States); O`Neill, D. [3M, St. Paul, MN (United States); Peterson, M.B. [Wear Sciences, Arnold, MD (United States); Pfaffenberger, G. [Allison Gas Turbine, Indianapolis, IN (United States); Pryor, R.W. [Wayne State Univ., Detroit, MI (United States); Russell, J. [Superconductivity Publications, Inc., Somerset, NJ (United States); Syniuta, W. [Advanced Mechanical Technology, Inc., Newton, MA (United States); Tamor, M. [Ford Motor Co., Dearborn, MI (United States); Vojnovich, T. [Dept. of Energy, Washington, DC (United States); Yarbrough, W. [Pennsylvania State Univ., University Park (United States); Yust, C.S. [Oak Ridge National Lab., TN (United States)

    1993-01-01

    The aim of this group was to compile a listing of current and anticipated future problem areas in the transportation industry where the properties of diamond and DLC films make them especially attractive and where the panel could strongly endorse the establishment of DOE/Transportation Industry cooperative research efforts. This section identifies the problem areas for possible applications of diamond/DLC technology and presents indications of current approaches to these problems.

  9. 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

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

    Science.gov (United States)

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

    2017-10-01

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

  11. A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios.

    Science.gov (United States)

    Beriain, M J; Sánchez, M; Carr, T R

    2009-10-01

    Tests were performed to identify variation across consumer evaluation ratings for 2 types of beef (Spanish yearling bull beef and US Choice and Prime beef), using 3 information levels (blind scores; muscle fat content + production conditions; and all production data including geographical origin) and 3 consumer evaluation ratings (hedonic rating, willingness to pay, and purchase intention). Further testing was carried out to assess the extent to which expert evaluations converged with those of untrained consumers. Taste panel tests involving 290 consumers were conducted in Navarra, a region in northern Spain. The beef samples were 20 loins of Pyrenean breed yearling bulls that had been born and raised on private farms located in this Spanish region and 20 strip loins from high quality US beef that ranged from high Choice to average Prime US quality grades. The Spanish beef were slaughtered at 507 +/- 51 kg of BW and 366 +/- 23 d of age. The US beef proved more acceptable to consumers and received greater ratings from the trained panel, with greater scores for juiciness (3.33), tenderness (3.33), flavor (3.46), and fat content (5.83) than for Spanish beef (2.77, 2.70, 3.14, 1.17). The differences in sensory variable rating were more pronounced for the Spanish beef than for the US beef, always increasing with the level of information. The variation in the ratings across different information levels was statistically significant in the case of the Spanish beef, whereas the variation observed in the ratings of the US beef was highly significant in the willingness of consumers to pay a premium. Consumers who appreciated greater quality were also more willing to pay for the additional level of quality.

  12. Comparisons between various cavity and panel noise reduction control in double-panel structures

    NARCIS (Netherlands)

    Ho, J.H.; Kalverboer, J.; Berkhoff, A.P.

    2012-01-01

    This paper presents comparisons between various panel and cavity resonance control methods to reduce the transmitted sound in a double-panel structure. The double-panel, which consists of two panels with air in the gap, has the advantages of low weight and effective transmission-loss at high

  13. Panel Resonance Control and Cavity Control in Double-Panel Structures for Active Noise Reduction

    NARCIS (Netherlands)

    Ho, J.; Berkhoff, Arthur P.

    2011-01-01

    An analytical and experimental investigation of panel resonance control and cavity control in a double-panel structure is presented in this paper. The double-panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its low

  14. Noise Reduction in Double‿Panel Structures by Cavity and Panel Resonance Control

    NARCIS (Netherlands)

    Ho, J.; Berkhoff, Arthur P.

    2011-01-01

    This paper presents an investigation of the cavity and the panel resonance control in a double‿panel structure. The double‿panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective

  15. Noise reduction in double-panel structures by cavity and panel resonance control

    NARCIS (Netherlands)

    Ho, J.-H.; Berkhoff, A.P

    2011-01-01

    This paper presents an investigation of the cavity and the panel resonance control in a double‐panel structure. The double‐panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective

  16. Cavity Control and Panel Control Strategies in Double-Panel Structures for Transmitted Noise Reduction

    NARCIS (Netherlands)

    Ho, J.; Kalverboer, J.; Berkhoff, Arthur P.

    2012-01-01

    Investigation and comparisons of the cavity control and the panel control in a double-panel structure are presented in this paper. The double-panel structure, which comprises two panels with air in the gap, provides the advantages of low sound-transmission at high frequency, low heat-transmission

  17. Specialized Cilia in Mammalian Sensory Systems

    Directory of Open Access Journals (Sweden)

    Nathalie Falk

    2015-09-01

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

  18. Comparison of sensory characteristics of green tea in Thai Nguyen and Phu Tho, Vietnam

    OpenAIRE

    Dang, Thi Minh Luyen; Ha, Duyen Tu; Lebailly, Philippe; Nguyen, Duy Thinh; Tu, Viet Phu

    2013-01-01

    Green tea is a popular consumption product in Vietnam. Especially, tea which origins from Tan Cuong, Thai Nguyen has been known for long by its better quality than those coming from other regions on the country. The study aims at comparing and finding out if the difference between tea in Thai Nguyen and Phu Tho can be figured by sensory tasting. Two products picked from Tan Cuong, Thai Nguyen province and two others from Phu Ho district, Phu Tho are were evaluated by a panel of twelve judg...

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

    OpenAIRE

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

    2014-01-01

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

  20. Perceived air quality and sensory pollution loads in six Danish office buildings

    DEFF Research Database (Denmark)

    Wargocki, Pawel; Krupicz, P.; Szczecinski, A.

    2002-01-01

    Perceived air quality and sensory pollution loads were measured in 6 office buildings with mechanical ventilation without recirculation, in each buildings in 6 representative non-smoking medium-sized and small offices with mixing ventilation. An untrained panel of 43 subjects assessed the air...... quality on a normal weekday when the building was occupied, and on a weekend without occupants in the building. On both occasions the ventilation system was in operation as on a normal working day. Outdoor air supply rate, air temperature, relative humidity, concentration of carbon dioxide and ultrafine...