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.
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
Proficiency testing for sensory profile panels : measuring panel performance
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
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.
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.
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.
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.
Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers
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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.
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
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...
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....
Sensory description of marine oils through development of a sensory wheel and vocabulary.
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.
Sensory analysis of characterizing flavors in tobacco products using a trained expert panel
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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.
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.
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
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.
Sensory profiling: a method for describing the sensory characteristics of virgin olive oil
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Lyon, David H.
1994-04-01
Full Text Available Sensory profiling is an objective, descriptive technique which uses a panel of trained assessors. It was used at Campden to differentiate olive oil which differed in terms of the country of origin, variety, ripeness and extraction techniques. The data were related to similar results from the Netherlands and Italy. The results indicated that all three sensory panels perceived the samples in the same way, however, the differed in the way the oils were described.
The new European legislation on olive oil is partially concerned with the sensory aspects of the oil. The sensory grading takes into account the 'positive' and 'negative' attributes in the oil before giving an overall quality grade. These attributes do not reflect the consumer requirements, therefore, the grading should be restricted to the assessment of the presence or absence of sensory defects.
A new sensory vocabulary for crisp and crunchy dry model foods
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
Directory of Open Access Journals (Sweden)
Aparicio, R.
1991-06-01
Full Text Available A mathematical procedure including Canonical Correlation, Factor and cluster analysis and Multiple Regression was designed to study whether two different sensory panels, with different levels of training, could be considered as a unity. Among others, correlations between each attribute of both panels, matrices of partial correlations, variance explained by the most important factors and similarity among clusters were computed as the procedure to evaluate if a Panel in training works as well as an expertise. In addition, every one of the factors was correlated with the final evaluation of quality for analyzing the interrelationship between the profile notes and the grading table of virgin olive oil quality from a mathematical point of view. Finally, a stepwise multiple correlation analyzes how the panels modeled the evaluated samples. Promising directions for future research are also suggested.
Un procedimiento matemático que incluye Correlación Canónica, Análisis Factorial y de "clusters", y Regresión Múltiple fue diseñado para estudiar si dos paneles analíticos, con diferentes niveles de entrenamiento, podrían ser considerados idénticos. Para evaluar si un panel en o después de un entrenamiento opera tan bien como uno experto, se analizaron las correlaciones entre los atributos de ambos paneles, las matrices de correlaciones parciales, la varianza explicada por los factores más importantes y la similaridad entre los aglomerados ("clusters" entre otras. Además, los tres factores más importantes fueron correlacionados con las valoraciones finales de calidad, para conocer la interrelación entre la hoja de perfil y la tabla de puntuación. Finalmente, un análisis de regresión múltiple permite conocer cómo es el modelo que los paneles han diseñado para muestras de aceite de oliva virgen evaluadas. También se sugieren las tendencias en la investigación futura.
Sensory differentiation of commercially produced spaghetti
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Pestorić Mladenka V.
2015-01-01
Full Text Available This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained by non-parametric methods, data were scaled according to contingency tables. This analysis showed that significant differences existed between the two panels for the given products. On the basis of these results, it can be concluded that the used panels cannot be a good alternative to each other in providing sensory texture profiling of commercial spaghetti, except in the case when the properties of spaghetti were evaluated using the control sample.
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
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.
Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”
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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
Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes.
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®
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.
Assessment of commercial lamb meat quality by British and Spanish taste panels.
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.
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)
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 ...
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...
Directory of Open Access Journals (Sweden)
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.
Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
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"
Texture of semi-solids: sensory and instrumental measurements on vanilla custard desserts
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"
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.
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.
Comment entrainer la memoire sensorielle (How to Train Sensory Memory).
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)
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
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...
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.
Development of soy-based bread with acceptable sensory properties.
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®
Training to Facilitate Adaptation to Novel Sensory Environments
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.
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...
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...
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...
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.
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.
Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste.
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
Effects of delivery method on the sensory perception of semisolid dairy desserts
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
Effects of bite size on the sensory properties of vanilla custard desserts
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
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®
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.
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...
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
Effect of gabazine on sensory stimulation train evoked response in mouse cerebellar Purkinje cells.
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.
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.
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...
Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis.
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.
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....
Sensory texture analysis of thickened liquids during ingestion.
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.
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...
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...
Sensory evaluation and electronic tongue analysis for sweetener recognition in coke drinks
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.
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.
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).
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...
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
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.
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.
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.
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.
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.
Who gains when workers train? Training and corporate productivity in a panel of British industries
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...
Who gains when workers train? Training and corporate productivity in a panel of British industries
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...
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.
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.
Training Enhances Both Locomotor and Cognitive Adaptability to a Novel Sensory Environment
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
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.
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.
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...
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.
Sensory quality of beef from different finishing diets.
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.
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.…
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®
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
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.
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.
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.
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®
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...
Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.
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®.
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...
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.
Wii Fit exer-game training improves sensory weighting and dynamic balance in healthy young adults.
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.
Preliminary framework for Familiar Auditory Sensory Training (FAST) provided during coma recovery.
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.
Sensory submodalities testing in neurolinguistic programming, part of mental training
Directory of Open Access Journals (Sweden)
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
Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes.
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®
Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.
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.
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
Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.
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
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.
Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.
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.
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.
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.
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...
Perception of olive oils sensory defects using a potentiometric taste device.
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
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.
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
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
Relation between sensory analysis and rheology of body lotions.
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.
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.
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
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....
Comparison of sensory modes of biofeedback in relaxation training of frontalis muscle.
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.
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…
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.
Sensory analysis and aroma compounds of buckwheat containing products-a review.
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.
Structural, compositional, and sensorial properties of United States commercial ice cream products.
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
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.
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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.
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.
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.
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.
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.
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.
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.
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.
Multivariate analysis of data in sensory science
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.
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.
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.
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.
Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
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.
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.
Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces
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
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.
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.
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.
Qualitative data analysis for an exploratory sensory study of Grechetto wine.
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.
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.
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.
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...
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.
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
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.
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.
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...
Perception and description of premium beers by panels with different degrees of product expertise
DEFF Research Database (Denmark)
Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom
2016-01-01
of consumers, classified according to their self-assessed product expertise into “Novices” (N = 14) and “Enthusiasts” (N = 26). The sensory panel at a large brewery, and a group of master brewers constituted the third panel (“Experts”, N = 15). The Napping® data from the three panels were digitalized using...
The 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...
Instrumental and sensory properties of pea protein-fortified extruded rice snacks.
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.
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
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
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.
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.
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
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…
Motor-sensory confluence in tactile perception.
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.
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...
Sensorimotor integration in chronic stroke: Baseline differences and response to sensory training.
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
Sensory Integration Training Tool Design for Children with Autism Spectrum Disorder
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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.
Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses
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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
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.
Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives
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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.
[Treatment of sensory information in neurodevelopmental disorders].
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.
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®
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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.
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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.
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®.
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®
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.
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.
Sensory, yield and quality differences between organically and conventionally grown winter wheat.
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.
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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.
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.
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.
Development of a lexicon for caviar and its usefulness for determining consumer preference.
Baker, Allison K; Vixie, Beata; Rasco, Barbara A; Ovissipour, Mahmoudreza; Ross, Carolyn F
2014-12-01
Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15-cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (r = 0.867) and flavor/taste (r = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality. © 2014 Institute of Food Technologists®
Effects of Arousal on Mouse Sensory Cortex Depend on Modality
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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
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
Sensory Supplementation to Enhance Adaptation Following G-transitions and Traumatic Brain Injury
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.
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
Generalization of Auditory Sensory and Cognitive Learning in Typically Developing Children.
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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
Generalization of Auditory Sensory and Cognitive Learning in Typically Developing Children.
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
Sensory profile of eleven peach cultivars
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Francine Lorena Cuquel
2012-03-01
Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.
Sensory dissociation in chronic low back pain: Two case reports.
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.
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.
Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception
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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.
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
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.
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.
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.
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
Perfil sensorial de iogurte light, sabor pêssego Sensory profile of peach flavored light yogurt
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Ligia R. R. Santana
2006-09-01
Full Text Available Foi determinado o perfil sensorial descritivo de três amostras de iogurte light, sabor pêssego, pela metodologia fundamentada na Análise Descritiva Quantitativa (ADQ. A equipe sensorial definiu os termos descritores, os materiais de referência para o treinamento das qualidades e quantificações de cada um dos termos e a ficha de avaliação das amostras, de forma consensual. Dez provadores foram selecionados e rigorosamente treinados para compor a equipe definitiva, utilizando-se como critérios o poder discriminativo, reprodutibilidade e consenso dos provadores entre si. Foram gerados doze termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos, sendo o mínimo à esquerda e o máximo à direita. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP. Os resultados indicaram que as amostras comerciais apresentaram grande variação em seus perfis sensoriais. Na ACP, ficou evidenciado que a amostra A foi caracterizada principalmente pelos atributos gosto doce, sabor pêssego e firmeza dos pedaços de fruta. A amostra B foi caracterizada pelos atributos brilho, cor pêssego e cremosidade, e a amostra C foi caracterizada pela maior intensidade dos atributos gosto ácido, adstringência, textura farinácea e aroma artificial de pêssego. De acordo com o teste de aceitação, todas as amostras apresentaram boa aceitação em todos os atributos avaliados. Desta maneira, a análise do perfil sensorial da amostra C, que contém proteína de soja na sua formulação, revelou que este ingrediente não foi percebido pelos provadores, e não interferiu na sua aceitação.The descriptive terminology and sensory profile of three samples of peach flavored light yogurt were determined using methodology based on the Quantitative Descriptive Analysis (QDA. A sensory panel
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.
Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).
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.
Sensory characterization of the astringency of commercial Uruguayan Tannat wines.
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.
Designing sensory-substitution devices: Principles, pitfalls and potential1.
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.
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
Sensory memory consolidation observed: Increased specificity of detail over days
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
Sensory memory consolidation observed: increased specificity of detail over days.
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.
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
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.
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.
Accelerating Early Language Development with Multi-Sensory Training
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…
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.
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
Sensory evaluation of commercial coffee brands in Colombia
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...
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African Journals Online (AJOL)
SAM
Sensorial analyses. Sweet cassava samples were cleaned, peeled, bleached, placed in plastic bags, frozen and warmed just before sensorial analyses. Twelve individuals were selected as panel members, all of them inexperienced in sensory analysis. Five 2-h training sessions were carried out until they were able to ...
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®
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...
Fatty acid composition and its association with chemical and sensory analysis of boar taint.
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.
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.
Evaluation of a Serum Lung Cancer Biomarker Panel.
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.
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
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
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.
Visual Bias Predicts Gait Adaptability in Novel Sensory Discordant Conditions
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.
Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
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.
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.
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...
Training Modalities to Increase Sensorimotor Adaptability
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
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...
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...
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.
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
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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.
Membrane potential correlates of sensory perception in mouse barrel cortex.
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.
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....
Sensory profile of eleven peach cultivars Perfil sensorial de onze cultivares de pêssegos
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Francine Lorena Cuquel
2012-03-01
Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.Este trabalho teve como objetivo avaliar o perfil sensorial de onze cultivares de pêssego produzidos em duas safras em um pomar experimental implantado na Lapa (PR, Brasil. Os cultivares analisados foram Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier e Vanguarda. As análises sensoriais foram realizadas por julgadores previamente treinados, sendo 20 julgadores na primeira safra e 10 na segunda. O método de avaliação empregado foi a Análise Descritiva Quantitativa na qual foram mensurados os atributos aparência, aroma, cor de polpa, firmeza de polpa, sabor e suculência dos frutos. Os resultados obtidos demonstraram a preferência por frutos de sabor adocicado, com polpa macia e suculenta. Os cultivares Chimarrita, Chiripá e Coral obtiveram o melhor desempenho nas análises sensoriais. Foi verificado ainda que os atributos aroma, firmeza de polpa e sabor são considerados suficientes para a avaliação do perfil sensorial de
Sensory properties of Californian and imported extra virgin olive oils.
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.
Schumann, Frank; Keyser, Johannes; Goeke, Caspar; Krause, Carina; Wache, Susan; Lytochkin, Aleksey; Ebert, Manuel; Brunsch, Vincent; Wahn, Basil; Kaspar, Kai; Nagel, Saskia K.; Meilinger, Tobias; Bülthoff, Heinrich; Wolbers, Thomas; Büchel, Christian; König, Peter
2016-01-01
Theories of embodied cognition propose that perception is shaped by sensory stimuli and by the actions of the organism. Following sensorimotor contingency theory, the mastery of lawful relations between own behavior and resulting changes in sensory signals, called sensorimotor contingencies, is constitutive of conscious perception. Sensorimotor contingency theory predicts that, after training, knowledge relating to new sensorimotor contingencies develops, leading to changes in the activation of sensorimotor systems, and concomitant changes in perception. In the present study, we spell out this hypothesis in detail and investigate whether it is possible to learn new sensorimotor contingencies by sensory augmentation. Specifically, we designed an fMRI compatible sensory augmentation device, the feelSpace belt, which gives orientation information about the direction of magnetic north via vibrotactile stimulation on the waist of participants. In a longitudinal study, participants trained with this belt for seven weeks in natural environment. Our EEG results indicate that training with the belt leads to changes in sleep architecture early in the training phase, compatible with the consolidation of procedural learning as well as increased sensorimotor processing and motor programming. The fMRI results suggest that training entails activity in sensory as well as higher motor centers and brain areas known to be involved in navigation. These neural changes are accompanied with changes in how space and the belt signal are perceived, as well as with increased trust in navigational ability. Thus, our data on physiological processes and subjective experiences are compatible with the hypothesis that new sensorimotor contingencies can be acquired using sensory augmentation. PMID:27959914
König, Sabine U; Schumann, Frank; Keyser, Johannes; Goeke, Caspar; Krause, Carina; Wache, Susan; Lytochkin, Aleksey; Ebert, Manuel; Brunsch, Vincent; Wahn, Basil; Kaspar, Kai; Nagel, Saskia K; Meilinger, Tobias; Bülthoff, Heinrich; Wolbers, Thomas; Büchel, Christian; König, Peter
2016-01-01
Theories of embodied cognition propose that perception is shaped by sensory stimuli and by the actions of the organism. Following sensorimotor contingency theory, the mastery of lawful relations between own behavior and resulting changes in sensory signals, called sensorimotor contingencies, is constitutive of conscious perception. Sensorimotor contingency theory predicts that, after training, knowledge relating to new sensorimotor contingencies develops, leading to changes in the activation of sensorimotor systems, and concomitant changes in perception. In the present study, we spell out this hypothesis in detail and investigate whether it is possible to learn new sensorimotor contingencies by sensory augmentation. Specifically, we designed an fMRI compatible sensory augmentation device, the feelSpace belt, which gives orientation information about the direction of magnetic north via vibrotactile stimulation on the waist of participants. In a longitudinal study, participants trained with this belt for seven weeks in natural environment. Our EEG results indicate that training with the belt leads to changes in sleep architecture early in the training phase, compatible with the consolidation of procedural learning as well as increased sensorimotor processing and motor programming. The fMRI results suggest that training entails activity in sensory as well as higher motor centers and brain areas known to be involved in navigation. These neural changes are accompanied with changes in how space and the belt signal are perceived, as well as with increased trust in navigational ability. Thus, our data on physiological processes and subjective experiences are compatible with the hypothesis that new sensorimotor contingencies can be acquired using sensory augmentation.
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Sabine U König
Full Text Available Theories of embodied cognition propose that perception is shaped by sensory stimuli and by the actions of the organism. Following sensorimotor contingency theory, the mastery of lawful relations between own behavior and resulting changes in sensory signals, called sensorimotor contingencies, is constitutive of conscious perception. Sensorimotor contingency theory predicts that, after training, knowledge relating to new sensorimotor contingencies develops, leading to changes in the activation of sensorimotor systems, and concomitant changes in perception. In the present study, we spell out this hypothesis in detail and investigate whether it is possible to learn new sensorimotor contingencies by sensory augmentation. Specifically, we designed an fMRI compatible sensory augmentation device, the feelSpace belt, which gives orientation information about the direction of magnetic north via vibrotactile stimulation on the waist of participants. In a longitudinal study, participants trained with this belt for seven weeks in natural environment. Our EEG results indicate that training with the belt leads to changes in sleep architecture early in the training phase, compatible with the consolidation of procedural learning as well as increased sensorimotor processing and motor programming. The fMRI results suggest that training entails activity in sensory as well as higher motor centers and brain areas known to be involved in navigation. These neural changes are accompanied with changes in how space and the belt signal are perceived, as well as with increased trust in navigational ability. Thus, our data on physiological processes and subjective experiences are compatible with the hypothesis that new sensorimotor contingencies can be acquired using sensory augmentation.
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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.
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.
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
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Emmanuel de Jesús Ramírez Rivera
2011-12-01
Full Text Available Se caracterizaron sensorialmente cuatro formulaciones de frituras tipo chips de malanga mediante el análisis descriptivo cuantitativo y el perfil flash usando un panel entrenado y un panel no entrenado, respectivamente, asimismo se realizó el estudio de consumidores. La evaluacion del desempeño del panel entrenado se realizó mediante el análisis de varianza a tres factores con interacción, mientras que el desempeño del panel no entrenado se evaluó mediante el índice de consenso (Rc y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. Se aplicó el coeficiente de correlación vectorial Rv para la determinación de las similitudes en la estructura de los datos entre ambos tipos de paneles mientras que los datos de los consumidores fueron evaluados por medio de la técnica del mapa externo de preferencias para la búsqueda de características sensoriales que produzcan un incremento del estímulo en el espacio sensorial. Los resultados del análisis de varianza determinaron que el panel entrenado fue discriminante y consensual. De igual forma el panel no entrenado demostró el mismo desempeño de acuerdo a los resultados obtenidos del índice de consenso y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. El coeficiente de correlación vectorial Rv = 0,968 determinó similitudes en la caracterización sensorial entre ambas técnicas. El mapa externo de preferencias reveló que las muestras preferidas por los consumidores fueron aquellas que se percibieron con manchas moradas, aroma a papa y crujiente. En conclusión, el uso de ambas técnicas sensoriales contribuye al mejoramiento de la calidad de la descripción sensorial, ya que los atributos responsables de las reacciones de preferencia pudieron ser detectados mediante el perfil flash.
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Emmanuel de Jesús Ramírez Rivera
2011-01-01
Full Text Available Se caracterizaron sensorialmente cuatro formulaciones de frituras tipo chips de malanga mediante el análisis descriptivo cuantitativo y el perfil flash usando un panel entrenado y un panel no entrenado, respectivamente, asimismo se realizó el estudio de consumidores. La evaluacion del desempeño del panel entrenado se realizó mediante el análisis de varianza a tres factores con interacción, mientras que el desempeño del panel no entrenado se evaluó mediante el índice de consenso (Rc y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. Se aplicó el coeficiente de correlación vectorial Rv para la determinación de las similitudes en la estructura de los datos entre ambos tipos de paneles mientras que los datos de los consumidores fueron evaluados por medio de la técnica del mapa externo de preferencias para la búsqueda de características sensoriales que produzcan un incremento del estímulo en el espacio sensorial. Los resultados del análisis de varianza determinaron que el panel entrenado fue discriminante y consensual. De igual forma el panel no entrenado demostró el mismo desempeño de acuerdo a los resultados obtenidos del índice de consenso y la correlación (R de los atributos sensoriales con los ejes principales del S.T.A.T.I.S. El coeficiente de correlación vectorial Rv = 0,968 determinó similitudes en la caracterización sensorial entre ambas técnicas. El mapa externo de preferencias reveló que las muestras preferidas por los consumidores fueron aquellas que se percibieron con manchas moradas, aroma a papa y crujiente. En conclusion, el uso de ambas técnicas sensoriales contribuye al mejoramiento de la calidad de la descripción sensorial, ya que los atributos responsables de las reacciones de preferencia pudieron ser detectados mediante el perfil flash.
Familiar auditory sensory training in chronic traumatic brain injury: a case study.
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
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.
How well do you see what you hear? The acuity of visual-to-auditory sensory substitution
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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.
Relationship between meat juiciness intensity scores during chewing
The objectives were to establish relationships between sensory juiciness intensity scores during chewing. Chicken breast meat was ground, made into 90g patties, and cooked to 78C. Sensory assessment for juiciness was made by a 7-member, trained descriptive panel using a time-intensity method followe...
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.
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.
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Jorge Herman BEHRENS
2000-04-01
Full Text Available Terminologia descritiva e perfil sensorial de três variedades de vinhos brancos varietais brasileiros (Chardonnay, Gewürztraminer e Riesling foram desenvolvidos através de metodologia fundamentada na Análise Descritiva Quantitativa (ADQ. Em consenso, a equipe sensorial definiu os descritores, materiais de referência e a ficha de avaliação das amostras. Após treinamento, dez indivíduos foram selecionados para compor a equipe final de provadores, utilizando-se como critérios o poder discriminativo, reprodutibilidade dos julgamentos e consenso do indivíduo com a equipe. Doze termos descritores definindo as similaridades e diferenças entre as amostras foram gerados. A intensidade de cada descritor foi avaliada em cada amostra através de uma escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP. Os resultados indicaram moderada variação entre os perfis sensoriais das amostras dos varietais Gewürztraminer e Riesling e pouca variação entre os perfis sensoriais dos vinhos Chardonnay. A ACP separou as amostras em dois grupos: um primeiro grupo caracterizado por vinhos com maior intensidade de doçura, sabor e aroma frutado e corpo, e um segundo grupo de amostras de maior acidez, adstringência, amargor, sabor alcoólico e sabor fermentado.Descriptive terminology and sensory profile of three varieties of brazilian varietal white wines (cultivars Riesling, Gewürztraminer and Chardonnay were developed by a methodology based on the Quantitative Descriptive Analysis (QDA. The sensory panel consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges based on their discrimination, reproducibility and individual consensus with the sensory panel. Twelve descriptors were generated showing similarities and
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
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
A comparison of the mechanical and sensory properties of baked and extruded confectionery products
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.
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
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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
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
Chisholm, Amanda E; Malik, Raza Naseem; Blouin, Jean-Sébastien; Borisoff, Jaimie; Forwell, Susan; Lam, Tania
2014-06-06
Previous evidence suggests the effects of task-specific therapy can be further enhanced when sensory stimulation is combined with motor practice. Sensory tongue stimulation is thought to facilitate activation of regions in the brain that are important for balance and gait. Improvements in balance and gait have significant implications for functional mobility for people with incomplete spinal cord injury (iSCI). The aim of this case study was to evaluate the feasibility of a lab- and home-based program combining sensory tongue stimulation with balance and gait training on functional outcomes in people with iSCI. Two male participants (S1 and S2) with chronic motor iSCI completed 12 weeks of balance and gait training (3 lab and 2 home based sessions per week) combined with sensory tongue stimulation using the Portable Neuromodulation Stimulator (PoNS). Laboratory based training involved 20 minutes of standing balance with eyes closed and 30 minutes of body-weight support treadmill walking. Home based sessions consisted of balancing with eyes open and walking with parallel bars or a walker for up to 20 minutes each. Subjects continued daily at-home training for an additional 12 weeks as follow-up. Both subjects were able to complete a minimum of 83% of the training sessions. Standing balance with eyes closed increased from 0.2 to 4.0 minutes and 0.0 to 0.2 minutes for S1 and S2, respectively. Balance confidence also improved at follow-up after the home-based program. Over ground walking speed improved by 0.14 m/s for S1 and 0.07 m/s for S2, and skilled walking function improved by 60% and 21% for S1 and S2, respectively. Sensory tongue stimulation combined with task-specific training may be a feasible method for improving balance and gait in people with iSCI. Our findings warrant further controlled studies to determine the added benefits of sensory tongue stimulation to rehabilitation training.
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
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.
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.
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...
Sensory analysis of cosmetic powders: personal care ingredients and emulsions.
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.
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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.
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.
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.
Evaluation of the sensory properties of a cosmetic formulation containing green coffee oil
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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.
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
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...
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.
McCoy, Sarah Westcott; Jirikowic, Tracy; Price, Robert; Ciol, Marcia A; Hsu, Lin-Ya; Dellon, Brian; Kartin, Deborah
2015-11-01
Diminished sensory adaptation has been associated with poor balance control for children with fetal alcohol spectrum disorders (FASD). A virtual reality system, Sensorimotor Training to Affect Balance, Engagement and Learning (STABEL), was developed to train sensory control for balance. The purpose of this study was to examine the STABEL system in children with FASD and children with typical development (TD) to (1) determine the feasibility of the STABEL system and (2) explore the immediate effects of the STABEL system on sensory attention and postural control. This is a technical report with observational study data. Eleven children with FASD and 11 children with TD, aged 8 to 16 years, completed 30 minutes of STABEL training. The children answered questions about their experience using STABEL. Sensory attention and postural control were measured pre- and post-STABEL training with the Multimodal Balance Entrainment Response system and compared using repeated-measures analysis of variance. All children engaged in game play and tolerated controlled sensory input during the STABEL protocol. Immediate effects post-STABEL training in both groups were increased postural sway velocity and some changes in entrainment gain. Children with FASD showed higher entrainment gain to vestibular stimuli. There were no significant changes in sensory attention fractions. The small sample size, dose of STABEL training, and exploratory statistical analyses are study limitations, but findings warrant larger systematic study to examine therapeutic effects. Children completed the training protocol, demonstrating the feasibility of the STABEL system. Differences in postural sway velocity post-STABEL training may have been affected by fatigue, warranting further investigation. Limited immediate effects suggest more practice is needed to affect sensory attention; however, entrainment gain changes suggest the STABEL system provoked vestibular responses during balance practice. © 2015
The effects of aging on lifetime of auditory sensory memory in humans.
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.
Patients' views on early sensory relearning following nerve repair-a Q-methodology study.
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.
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
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.
Sensory exotropia due to keratoconus and review of the literature
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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
Enhancing astronaut performance using sensorimotor adaptability training
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...
Switch Panel wear loading - a parametric study regarding governing train operational factors
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.
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.
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.
Design of a robotic device for assessment and rehabilitation of hand sensory function.
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
Características sensoriais do vinho Bordô Sensory characteristics of Bordô wine
Directory of Open Access Journals (Sweden)
Francine Maria Tecchio
2007-06-01
Full Text Available Avaliaram-se as características sensoriais dos vinhos Bordô varietalmente puros e elaborados segundo a tecnologia própria a cada vinícola. A avaliação sensorial foi conduzida por um grupo de nove painelistas devidamente treinados. Os resultados revelaram que, dos 26 descritores avaliados, nove caracterizaram o vinho Bordô como sensorialmente marcante. Os descritores analisados foram a cor relativamente intensa e matiz violeta; aromas foxado e frutado; corpo relativamente pouco estruturado, mais ou menos ácido, sabores foxado e frutado predominantes e forte tipicidade.Varietal wines made according to the technology used in each winery were evaluated and their sensory characteristics were determined. A panel of nine experimented painelists performed sensory analysis. The results show that out of the 26 descriptors analyzed, nine markedly characterized this wine, i.e., they presented intense color and violet hue; foxy and fruity aroma; body with a medium structure, somewhat acid, foxy and fruity flavor, and strong tipicity.
African Journals Online (AJOL)
AJB SERVER
2006-08-17
Aug 17, 2006 ... production, proximate composition, sensory characteristics and microbial characteristics in sausage. (LAB count and .... flavour were determined by a twelve-member trained flavour and colour descriptive attribute panel using.
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.
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...
Education and training by utilizing irradiation test reactor simulator
International Nuclear Information System (INIS)
Eguchi, Shohei; Koike, Sumio; Takemoto, Noriyuki; Tanimoto, Masataka; Kusunoki, Tsuyoshi
2016-01-01
The Japan Atomic Energy Agency, at its Japan Materials Testing Reactor (JMTR), completed an irradiation test reactor simulator in May 2012. This simulator simulates the operation, irradiation test, abnormal transient change during operation, and accident progress events, etc., and is able to perform operation training on reactor and irradiation equipment corresponding to the above simulations. This simulator is composed of a reactor control panel, process control panel, irradiation equipment control panel, instructor control panel, large display panel, and compute server. The completed simulator has been utilized in the education and training of JMTR operators for the purpose of the safe and stable operation of JMTR and the achievement of high operation rate after resuming operation. For the education and training, an education and training curriculum has been prepared for use in not only operation procedures at the time of normal operation, but also learning of fast and accurate response in case of accident events. In addition, this simulator is also being used in operation training for the purpose of contributing to the cultivation of human resources for atomic power in and out of Japan. (A.O.)
The influence of training on the attentional blink and psychological refractory period.
Garner, K G; Tombu, M N; Dux, P E
2014-05-01
A growing body of research suggests that dual-task interference in sensory consolidation (e.g., the attentional blink, AB) and response selection (e.g., the psychological refractory period, PRP) stems from a common central bottleneck of information processing. With regard to response selection, it is well known that training reduces dual-task interference. We tested whether training that is known to be effective for response selection can also reduce dual-task interference in sensory consolidation. Over two experiments, performance on a PRP paradigm (Exp. 1) and on AB paradigms (differing in their stimuli and task demands, Exps. 1 and 2) was examined after participants had completed a relevant training regimen (T1 practice for both paradigms), an irrelevant training regimen (comparable sensorimotor training, not related to T1 for both tasks), a visual-search training regimen (Exp. 2 only), or after participants had been allocated to a no-training control group. Training that had shown to be effective for reducing dual-task interference in response selection was also found to be effective for reducing interference in sensory consolidation. In addition, we found some evidence that training benefits transferred to the sensory consolidation of untrained stimuli. Collectively, these findings show that training benefits can transfer across cognitive operations that draw on the central bottleneck in information processing. These findings have implications for theories of the AB and for the design of cognitive-training regimens that aim to produce transferable training benefits.
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.
Training small producers in Good Manufacturing Practices for the development of goat milk cheese
Directory of Open Access Journals (Sweden)
Adriana Noemí RAMÓN
Full Text Available Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.
A pilot Internet "Value of Health" Panel: recruitment, participation and compliance
Directory of Open Access Journals (Sweden)
Ratcliffe Julie
2006-11-01
Full Text Available Abstract Objectives To pilot using a panel of members of the public to provide preference data via the Internet Methods A stratified random sample of members of the general public was recruited and familiarised with the standard gamble procedure using an Internet based tool. Health states were perdiodically presented in "sets" corresponding to different conditions, during the study. The following were described: Recruitment (proportion of people approached who were trained; Participation (a the proportion of people trained who provided any preferences and (b the proportion of panel members who contributed to each "set" of values; and Compliance (the proportion, per participant, of preference tasks which were completed. The influence of covariates on these outcomes was investigated using univariate and multivariate analyses. Results A panel of 112 people was recruited. 23% of those approached (n = 5,320 responded to the invitation, and 24% of respondents (n = 1,215 were willing to participate (net = 5.5%. However, eventual recruitment rates, following training, were low (2.1% of those approached. Recruitment from areas of high socioeconomic deprivation and among ethnic minority communities was low. Eighteen sets of health state descriptions were considered over 14 months. 74% of panel members carried out at least one valuation task. People from areas of higher socioeconomic deprivation and unmarried people were less likely to participate. An average of 41% of panel members expressed preferences on each set of descriptions. Compliance ranged from 3% to 100%. Conclusion It is feasible to establish a panel of members of the general public to express preferences on a wide range of health state descriptions using the Internet, although differential recruitment and attrition are important challenges. Particular attention to recruitment and retention in areas of high socioeconomic deprivation and among ethnic minority communities is necessary
Enhancing astronaut performance using sensorimotor adaptability training.
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 balance and locomotor challenges associated with new gravitational environments-enhancing their ability to "learn to learn." We do this by coupling various combinations of sensorimotor challenges with treadmill walking. A unique training system has been developed that is comprised of a treadmill mounted on a motion base to produce movement of the support surface during walking. This system provides challenges to gait stability. Additional sensory variation and challenge are imposed with a virtual visual scene that presents subjects with various combinations of discordant visual information during treadmill walking. This experience allows them to practice resolving challenging and conflicting novel sensory information to improve their ability to adapt rapidly. Information obtained from this work will inform the design of the next generation of sensorimotor countermeasures for astronauts.
Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs.
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.
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.
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
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
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.
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
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.
DEFF Research Database (Denmark)
Meinert, Lene; Tikk, Kaja; Tikk, Meelis
2009-01-01
Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....
African Journals Online (AJOL)
monicah
Key words: morama, milk, physico-chemical, sensory, nutrition ... analyses. The acceptability of all eight samples was assessed by an in-house trained panel and those that were considered unacceptable were eliminated from further analyses.
TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES
Directory of Open Access Journals (Sweden)
Irena Bojdo Tomasiak
2010-05-01
Full Text Available Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests. The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses. The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods. doi:10.5219/53
14 CFR 142.53 - Training center instructor training and testing requirements.
2010-01-01
... instruction in at least— (i) The fundamental principles of the learning process; (ii) Elements of effective... training device controls and systems; (ii) Proper operation of environmental and fault panels; (iii... covering aircraft subsystems and operating rules applicable to the training courses that the instructor is...
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.
Atmospheric plasma generation for LCD panel cleaning
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.
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
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.
Murray, Niamh M; O'Riordan, Dolores; Jacquier, Jean-Christophe; O'Sullivan, Michael; Cohen, Joshua L; Heymann, Hildegarde; Barile, Daniela; Dallas, David C
2017-06-01
Casein-hydrolysates (NaCaH) are desirable functional ingredients, but their bitterness impedes usage in foods. This study sought to validate a paper-disk approach to help evaluate bitterness in NaCaHs and to develop a food-grade approach to separate a NaCaH into distinct fractions, which could be evaluated by a sensory panel. Membrane filtration generated sensory evaluation. Bitterness differences observed in the membrane fractions using this sensory evaluation approach reflected those observed for the same fractions presented as a liquid. The flash-chromatography fractions increased in bitterness with an increase in hydrophobicity, except for the 50% EtOH fraction which had little bitterness. Amino acid analysis of the fractions showed enrichment of different essential amino acids in both the bitter and less bitter fractions. The developed food-grade fractionation system, allowed for a simple and reasonably scaled approach to separating a NaCaH, into physicochemically different fractions that could be evaluated by a sensory panel. The method of sensory evaluation used in this study, in which NaCaH samples are impregnated into paper-disks, provided potential solutions for issues such as sample insolubility and limited quantities of sample. As the impregnated paper-disk samples were dehydrated, their long storage life could also be suitable for sensory evaluations distributed by mail for large consumer studies. The research, in this study, allowed for a greater understanding of the physicochemical basis for bitterness in this NaCaH. As some essential amino acids were enriched in the less bitter fractions, selective removal of bitter fractions could allow for the incorporation of the less bitter NaCaH fractions into food products for added nutritional value, without negatively impacting sensory properties. There is potential for this approach to be applied to other food ingredients with undesirable tastes, such as polyphenols.
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.
Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W
2015-01-01
Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Pblueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.
Kortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, Baoru
2018-04-25
The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R 2 X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference. Copyright © 2017 Elsevier Ltd. All rights reserved.
Enhancing Astronaut Performance using Sensorimotor Adaptability Training
Directory of Open Access Journals (Sweden)
Jacob J Bloomberg
2015-09-01
Full Text Available 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 balance and locomotor challenges associated with new gravitational environments - enhancing their ability to learn to learn. We do this by coupling various combinations of sensorimotor challenges with treadmill walking. A unique training system has been developed that is comprised of a treadmill mounted on a motion base to produce movement of the support surface during walking. This system provides challenges to gait stability. Additional sensory variation and challenge are imposed with a virtual visual scene that presents subjects with various combinations of discordant visual information during treadmill walking. This experience allows them to practice resolving challenging and conflicting novel sensory information to improve their ability to adapt rapidly. Information obtained from this work will inform the design of the next generation of sensorimotor countermeasures for astronauts.
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.
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 ...
Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André
2015-03-01
This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P passion fruit juice.
de Carvalho, Mariana Veras Oliveira; de Lacerda de Oliveira, Lívia; Melo, Lauro; Costa, Ana Maria
2018-05-08
Passiflora setacea D.C is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. Sensory quality of the pulp can be affected by growing environment. The effect of training systems (trellis or espalier), seasons (the weather conditions in periods of drought and rain) and addition of seeds to the juice (25%) were evaluated, with emphasis on the sensory quality of Passiflora setacea nectars. Training systems of P. setacea plantation did not influence flavor or aroma of nectars. Season had an effect on texture attributes. Although training system and season had impact on pH, TSS, TA, polyphenolics and condensed tannins content, these environment factors had no influence on acceptance. Seeds addition had a negative effect on overall liking. Frequency of consumption of passion fruit and functional food did not influence nectar preference whereas being neophilic or having higher level of knowledge about functional foods favored greater acceptance of P. setacea nectars. Passiflora setacea nectar is a potential functional beverage, due its bioactive contents. Training system and season had no influence on acceptance as isolated factors. However, there was an interaction between these factors, which could be considered to market projection, as well as the addition of seeds. This article is protected by copyright. All rights reserved.
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
Supporting public involvement in interview and other panels: a systematic review.
Baxter, Susan; Clowes, Mark; Muir, Delia; Baird, Wendy; Broadway-Parkinson, Andrea; Bennett, Carole
2017-10-01
Members of the public are increasingly being invited to become members of a variety of different panels and boards. This study aimed to systematically search the literature to identify studies relating to support or training provided to members of the public who are asked to be members of an interview panel. A systematic search for published and unpublished studies was carried out from June to September 2015. The search methods included electronic database searching, reference list screening, citation searching and scrutinizing online sources. We included studies of any design including published and unpublished documents which outlined preparation or guidance relating to public participants who were members of interview panels or representatives on other types of panels or committees. Results were synthesised via narrative methods. Thirty-six documents were included in the review. Scrutiny of this literature highlighted ten areas which require consideration when including members of the public on interview panels: financial resources; clarity of role; role in the interview process; role in evaluation; training; orientation/induction; information needs; terminology; support; and other public representative needs such as timing, accessibility and support with information technology. The results of the review emphasize a range of elements that need to be fully considered when planning the involvement of public participants on interview panels. It highlights potential issues relating to the degree of involvement of public representatives in evaluating/grading decisions and the need for preparation and on-going support. © 2016 The Authors. Health Expectations Published by John Wiley & Sons Ltd.
African Journals Online (AJOL)
4 Mei 1991 ... sphincter dysfunction and mild or insignificant sensory disturbance. Upper limb ... a panel of monoclonal antibodies, or viral nucleic acids using in situ .... lished their own training programmes and specialties. In 1990 the South ...
Effect of the method of processing on quality and oxidative stability ...
African Journals Online (AJOL)
USER
2010-02-15
Feb 15, 2010 ... Key words: Samn, fatty acid, oxidative stability, sensory evaluation. .... subjected to panel tests, the preference of judges towards these ... letters within the same row mean significant difference (p>0.05, n =25 trained panelists).
Directory of Open Access Journals (Sweden)
Raquel Metzker Mendes
2011-01-01
Full Text Available OBJETIVO: Desenvolver um modelo de luva sensorial e testá-lo em indivíduos não portadores de alterações sensoriais dos membros superiores, treinados a substituir o tato pela audição. MÉTODOS: Para a confecção do equipamento foram utilizados: luva de tecido, minimicrofones, amplificador e fones de ouvido. Sete sujeitos do sexo feminino, idade média de 26,28 anos (±1,03, foram selecionados para utilizar o equipamento e diferenciar texturas após treinamento. O treinamento ocorreu por sete dias, quinze minutos diários e teve como objetivo a identificação de texturas pelo som, utilizando a luva sensorial. Ao final todos os sujeitos responderam a um questionário. RESULTADOS: Todos os sujeitos classificaram o uso da luva como "confortável". Três sujeitos (42% classificaram o aspecto estético do equipamento como "ótimo", dois sujeitos (28,57% como "bom", e dois sujeitos (28,57% como "regular". Seis sujeitos (85,7% identificaram as texturas apenas pelo som e um sujeito (14,3% relatou que foi auxiliado pelo tato. CONCLUSÃO: Foi viável a confecção de um modelo de luva sensorial com tecnologia nacional de fácil acesso e custo relativamente baixo, possibilitando a identificação de texturas pelo som durante o uso do equipamento por indivíduos treinados a substituir o tato pela audição. Nivel de Evidência II, Prospectivo Comparativo.OBJECTIVE: To develop a sensory glove model and test it in subjects with normal sensitivity in the upper limbs, who have been trained to replace hearing with touch. METHODS: To make the equipment, a glove, mini-microphones, amplifier and headphones were used. Seven female subjects, with a mean age of 26.28 years (± 1.03 were selected to use the equipment and differentiate textures after training. The training took place over seven days, fifteen minutes a day, with the aim of identifying textures through sound, using the sensory glove. At the end all subjects answered a questionnaire. RESULTS: All
Sensory and instrumental analysis for slipperiness and compliance of food during swallowing.
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.
Qualified operator training in the simulated control room environment
International Nuclear Information System (INIS)
Ionescu, Teodor; Studineanu, Emil; Radulescu, Catalina; Bolocan, Gabriel
2005-01-01
Full text: Mainly designed for the training of the Cernavoda NPP Unit 2 operators, the virtual simulated environment allows the training of the already qualified operators for Cernavoda NPP Unit 1, adding to the already trained knowledge, the differences which has occurred in the Unit 2 design. Using state-of-the-art computers and displays and qualified software, the virtual simulated panels could offer a viable alternative to classic hardware-based training. This approach allows quick training of the new procedures required by the new configuration of the re-designed operator panels in the main control room of Cernavoda NPP Unit 2. (authors)
Qualified operator training in the simulated control room environment
International Nuclear Information System (INIS)
Ionescu, Teodor; Studineanu, Emil; Radulescu, Catalina; Bolocan, Gabriel
2005-01-01
Mainly designed for the training of the Cernavoda NPP Unit 2 operators, the virtual simulated environment allows the training of the already qualified operators for Cernavoda NPP Unit 1, adding to the already trained knowledge, the differences which have occurred in the Unit 2 design. Using state-of-the-art computers and displays and qualified software, the virtual simulated panels could offer a viable alternative to classic hardware-based training. This approach allows quick training of the new procedures required by the new configuration of the re-designed operator panels in the main control room of Cernavoda NPP Unit 2. (authors)
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.
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…
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...
Hammer, Gili
2018-03-01
Examining the mechanisms of medical knowledge transfer, this article addresses the ways nonvisual senses are employed within medical training, asking about the role of sound, touch, and movement in transmitting knowledge of the body. Based on a 10-month ethnography in a medical massage training course for blind students, the article examines the ways sensory medical knowledge is transferred in this setting. I discuss the multisensory characteristics of medical knowledge transfer, and the dual process inherent in this sensory pedagogy, in which senses such as touch and hearing undergo medicalization and scientification, while medicine enters the realm of the sensorial. Contributing to emerging research of nonvisual senses in medical training, this case study allows rethinking larger processes of medical knowing, challenging the dominancy of vision as the means of scientific knowledge transmission, and exposing the multisensorial elements of medical perception, and learning in general. © 2017 by the American Anthropological Association.
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
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
No Sensory Compensation for Olfactory Memory: Differences between Blind and Sighted People
Directory of Open Access Journals (Sweden)
Agnieszka Sorokowska
2017-12-01
Full Text Available Blindness can be a driving force behind a variety of changes in sensory systems. When vision is missing, other modalities and higher cognitive functions can become hyper-developed through a mechanism called sensory compensation. Overall, previous studies suggest that olfactory memory in blind people can be better than that of the sighted individuals. Better performance of blind individuals in other-sensory modalities was hypothesized to be a result of, among others, intense perceptual training. At the same time, if the superiority of blind people in olfactory abilities indeed results from training, their scores should not decrease with age to such an extent as among the sighted people. Here, this hypothesis was tested in a large sample of 94 blind individuals. Olfactory memory was assessed using the Test for Olfactory Memory, comprising episodic odor recognition (discriminating previously presented odors from new odors and two forms of semantic memory (cued and free identification of odors. Regarding episodic olfactory memory, we observed an age-related decline in correct hits in blind participants, but an age-related increase in false alarms in sighted participants. Further, age moderated the between-group differences for correct hits, but the direction of the observed effect was contrary to our expectations. The difference between blind and sighted individuals younger than 40 years old was non-significant, but older sighted individuals outperformed their blind counterparts. In conclusion, we found no positive effect of visual impairment on olfactory memory. We suggest that daily perceptual training is not enough to increase olfactory memory function in blind people.
No Sensory Compensation for Olfactory Memory: Differences between Blind and Sighted People.
Sorokowska, Agnieszka; Karwowski, Maciej
2017-01-01
Blindness can be a driving force behind a variety of changes in sensory systems. When vision is missing, other modalities and higher cognitive functions can become hyper-developed through a mechanism called sensory compensation. Overall, previous studies suggest that olfactory memory in blind people can be better than that of the sighted individuals. Better performance of blind individuals in other-sensory modalities was hypothesized to be a result of, among others, intense perceptual training. At the same time, if the superiority of blind people in olfactory abilities indeed results from training, their scores should not decrease with age to such an extent as among the sighted people. Here, this hypothesis was tested in a large sample of 94 blind individuals. Olfactory memory was assessed using the Test for Olfactory Memory, comprising episodic odor recognition (discriminating previously presented odors from new odors) and two forms of semantic memory (cued and free identification of odors). Regarding episodic olfactory memory, we observed an age-related decline in correct hits in blind participants, but an age-related increase in false alarms in sighted participants. Further, age moderated the between-group differences for correct hits, but the direction of the observed effect was contrary to our expectations. The difference between blind and sighted individuals younger than 40 years old was non-significant, but older sighted individuals outperformed their blind counterparts. In conclusion, we found no positive effect of visual impairment on olfactory memory. We suggest that daily perceptual training is not enough to increase olfactory memory function in blind people.
No Sensory Compensation for Olfactory Memory: Differences between Blind and Sighted People
Sorokowska, Agnieszka; Karwowski, Maciej
2017-01-01
Blindness can be a driving force behind a variety of changes in sensory systems. When vision is missing, other modalities and higher cognitive functions can become hyper-developed through a mechanism called sensory compensation. Overall, previous studies suggest that olfactory memory in blind people can be better than that of the sighted individuals. Better performance of blind individuals in other-sensory modalities was hypothesized to be a result of, among others, intense perceptual training. At the same time, if the superiority of blind people in olfactory abilities indeed results from training, their scores should not decrease with age to such an extent as among the sighted people. Here, this hypothesis was tested in a large sample of 94 blind individuals. Olfactory memory was assessed using the Test for Olfactory Memory, comprising episodic odor recognition (discriminating previously presented odors from new odors) and two forms of semantic memory (cued and free identification of odors). Regarding episodic olfactory memory, we observed an age-related decline in correct hits in blind participants, but an age-related increase in false alarms in sighted participants. Further, age moderated the between-group differences for correct hits, but the direction of the observed effect was contrary to our expectations. The difference between blind and sighted individuals younger than 40 years old was non-significant, but older sighted individuals outperformed their blind counterparts. In conclusion, we found no positive effect of visual impairment on olfactory memory. We suggest that daily perceptual training is not enough to increase olfactory memory function in blind people. PMID:29276494
REMODELING SENSORY CORTICAL MAPS IMPLANTS SPECIFIC BEHAVIORAL MEMORY
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
Evidence for training-induced plasticity in multisensory brain structures: an MEG study.
Directory of Open Access Journals (Sweden)
Evangelos Paraskevopoulos
Full Text Available Multisensory learning and resulting neural brain plasticity have recently become a topic of renewed interest in human cognitive neuroscience. Music notation reading is an ideal stimulus to study multisensory learning, as it allows studying the integration of visual, auditory and sensorimotor information processing. The present study aimed at answering whether multisensory learning alters uni-sensory structures, interconnections of uni-sensory structures or specific multisensory areas. In a short-term piano training procedure musically naive subjects were trained to play tone sequences from visually presented patterns in a music notation-like system [Auditory-Visual-Somatosensory group (AVS], while another group received audio-visual training only that involved viewing the patterns and attentively listening to the recordings of the AVS training sessions [Auditory-Visual group (AV]. Training-related changes in cortical networks were assessed by pre- and post-training magnetoencephalographic (MEG recordings of an auditory, a visual and an integrated audio-visual mismatch negativity (MMN. The two groups (AVS and AV were differently affected by the training. The results suggest that multisensory training alters the function of multisensory structures, and not the uni-sensory ones along with their interconnections, and thus provide an answer to an important question presented by cognitive models of multisensory training.
Probabilistic sensory recoding.
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.
Training Of Manual Actions Improves Language Understanding of Semantically-Related Action Sentences
Directory of Open Access Journals (Sweden)
Matteo eLocatelli
2012-12-01
Full Text Available Conceptual knowledge accessed by language may involve the re-activation of the associated primary sensory-motor processes. Whether these embodied representations are indeed constitutive to conceptual knowledge is hotly debated, particularly since direct evidence that sensory-motor expertise can improve conceptual processing is scarce.In this study, we sought for this crucial piece of evidence, by training naive healthy subjects to perform complex manual actions and by measuring, before and after training, their performance in a semantic language task. 19 participants engaged in 3 weeks of motor training. Each participant was trained in 3 complex manual actions (e.g. origami. Before and after the training period, each subject underwent a series of manual dexterity tests and a semantic language task. The latter consisted of a sentence-picture semantic congruency judgment task, with 6 target congruent sentence-picture pairs (semantically related to the trained manual actions, 6 non-target congruent pairs (semantically unrelated, and 12 filler incongruent pairs.Manual action training induced a significant improvement in all manual dexterity tests, demonstrating the successful acquisition of sensory-motor expertise. In the semantic language task, the reaction times to both target and non-target congruent sentence-image pairs decreased after action training, indicating a more efficient conceptual-semantic processing. Noteworthy, the reaction times for target pairs decreased more than those for non-target pairs, as indicated by the 2x2 interaction. These results were confirmed when controlling for the potential bias of increased frequency of use of target lexical items during manual training.The results of the present study suggest that sensory-motor expertise gained by training of specific manual actions can lead to an improvement of cognitive-linguistic skills related to the specific conceptual-semantic domain associated to the trained actions.
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
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.
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
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.
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.
Dudkin, K N; Chueva, I V
2008-01-01
In monkeys, changes in size and shape of figures led to a significant decrease of correct solutions in training and a considerable increase of refusals from solution of tasks as well as the time of their motor response. The invariance of differentiation in this case was achieved after additional training. The data obtained show that, based on the stimulus sensory processing in conditioned-reflex training, in the long-term memory some differentiating signs are formed: the cognitive structures (the functional neurophysiological mechanisms) maintaining the classification of visual images. With these structures, temporary conditioned connection will be established. Their formation will be determined by the type of sensory information and provided for by existence in the long-term memory of separate subsystems for spatial as well as non-spatial information.
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.
Panel-touch behavior of horses established by an autoshaping procedure.
Miyashita, Y; Nakajima, S; Imada, H
1999-12-01
Panel-touch behavior of 3 geldings was successfully established by a response-termination type of autoshaping procedure. An omission or negative contingency introduced after the training of an animal, however, decreased the response rate to a near-zero level.
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, ...
Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects
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.
Bass, P D; Scanga, J A; Chapman, P L; Smith, G C; Tatum, J D; Belk, K E
2008-07-01
Effects of the dark-cutting condition were examined on commercially slaughtered beef carcass sides that were classified into groups exhibiting 1/3, 1/2, and full degrees of the dark-cutting (DEGDC) condition, as evaluated by a USDA-Agricultural Marketing Service grader (n = 20 per group). Twenty-nine muscles of each carcass side were evaluated to determine the ultimate pH and color (L*, a*, and b*). Fourteen beef muscles (biceps femoris, deep pectoral, chuck complexus, gluteus medius, infraspinatus, latissimus dorsi, psoas major, longissimus thoracis, longissimus lumborum, semimembranosus, semitendinosus, triceps brachii long head, tensor fasciae latae, and vastus lateralis) were evaluated using Warner-Bratzler Shear force (WBSF) and a trained sensory panel. The muscle x DEGDC interaction was significant for ultimate pH, L*, a*, and b* values (P sensory panel scores (P > 0.05), but differences were detected among muscles (P sensory scores or WBSF between DEGDC classes suggested equal sensory expectations for muscles from dark-cutting carcasses.
The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.
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...
TOTAL HIP REPLACEMENTS AT KIKUYU HOSPITAL, KENYA
African Journals Online (AJOL)
equipments, few trained personnel and the high cost of implants. It is mainly in the ..... function more affected than the sensory a day after. There was a foot drop. .... 60: Issue 2, 217-. 220. 13. NIH Consensus Development Panel on Total Hip.
Teaching statistics to nursing students: an expert panel consensus.
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.
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.
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
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.
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.
Contribution to interplay between a delamination test and a sensory analysis of mid-range lipsticks.
Richard, C; Tillé-Salmon, B; Mofid, Y
2016-02-01
Lipstick is currently one of the most sold products of cosmetics industry, and the competition between the various manufacturers is significant. Customers mainly seek products with high spreadability, especially long-lasting or long wear on the lips. Evaluation tests of cosmetics are usually performed by sensory analysis. This can then represent a considerable cost. The object of this study was to develop a fast and simple test of delamination (objective method with calibrated instruments) and to interplay the obtained results with those of a discriminative sensory analysis (subjective method) in order to show the relevance of the instrumental test. Three mid-range lipsticks were randomly chosen and were tested. They were made of compositions as described by the International Nomenclature of Cosmetic Ingredients (INCI). Instrumental characterization was performed by texture profile analysis and by a special delamination test. The sensory analysis was voluntarily conducted with an untrained panel as blind test to confirm or reverse the possible interplay. The two approaches or methods gave the same type of classification. The high-fat lipstick had the worst behaviour with the delamination test and the worst notation of the intensity of descriptors with the sensory analysis. There is a high correlation between the sensory analysis and the instrumental measurements in this study. The delamination test carried out should permit to quickly determine the lasting (screening test) and in consequence optimize the basic formula of lipsticks. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.
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.
Remodeling sensory cortical maps implants specific behavioral memory.
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.
[Chemical, chemosensory and human-sensory experiments on taste and flavor of carrots].
Schaller, R G; Broda, S; Schnitzler, W H
1998-12-01
The relationship between sensory quality of carrots and their contents and composition of essential oils and total sugars as influenced by nitrogen fertilization was investigated. Carrots (Daucus carota L.) of the variety 'Nanthya' F1 (S&G Sandoz Seeds) were grown in Weihenstephan 1996 with three levels of inorganic nitrogen fertilization (3 levels in 4 replications). Medium- and higher-boiling flavour-components were extracted as essential oils and separated gas-chromatographically (GC-FID). Lower-boiling flavour-components were taken from the headspace and analysed chemosensorially. The human sensory assessments were performed by an untrained panel of 300 people (students and employees of the TU München)--these results were compared with those of the chemical analyses. Carrots with lower nitrogen application were found to taste more intensive, more fruity, sweeter and better and at the same time less bitter and less earthy. They had higher contents of total sugar and a higher percentage of dry matter. Fertilization with nitrogen does not only affect the quantity but also the composition of the essential oils. The taste intensive was positively correlated with the quantity of essential oils, the taste sweet was positively correlated with the content of total sugars. It was possible to differentiate the carrots from each other by chemo-sensorial headspace analyses according to their N-fertilization levels.
Omer, M K; Prieto, B; Rendueles, E; Alvarez-Ordoñez, A; Lunde, K; Alvseike, O; Prieto, M
2015-10-01
The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized. Copyright © 2015 Elsevier Ltd. All rights reserved.
DEFF Research Database (Denmark)
Stolzenbach, Sandra; Bredie, Wender L P; Christensen, Rune Haubo Bojesen
2016-01-01
potential and appropriateness for use using apple juices as an application. First, a laboratory panel (n=15: F=10, M=5) determined the sensory profile of the apple juices using the methods Partial Napping and Ultra Flash Profiling based on taste and flavor. Next, consumers (n=196: F=136, M=60) evaluated key......It is crucial to understand influential parameters for acquisition of consumer liking to ensure succesful product introduction and competativeness in the marketplace. This article aims to study and understand liking in relation to sensory characteristics, consumer concept associations, arousal...... apple juice parameters. The basic tastes sweet and sour were key properties and played a central role in liking acquisition. Apple juices having a sweet/sour balance were most liked. The importance of balance in sensory properties was underlined by the fact that consumer liking was related...
Perceived Air Quality in a Displacement Ventilated Room
DEFF Research Database (Denmark)
Brohus, Henrik; Knudsen, Henrik Nellemose; Nielsen, Peter V.
in a displacement ventilated room was determined directly by asking humans about how they perceived the air quality. A trained sensory panel comprising 12 subjects assessed the perceived air quality immediately after entering a climate chamber. The experiments showed that the perceived air quality...
Personal Exposure to Contaminant Sources in Ventilated Rooms
DEFF Research Database (Denmark)
Brohus, Henrik
Three different tools for personal exposure assessment are presented. They are all able to consider the local influence of persons in ventilated rooms where concentration gradients prevail: A Breathing Thermal Manikin, a Computer Simulated Person, and a Trained Sensory Panel. The tools are applied...
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....
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.
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.
Comparison of sensory characteristics of green tea in Thai Nguyen and Phu Tho, Vietnam
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...
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...
Energy Technology Data Exchange (ETDEWEB)
Moura, Neila Camargo de; Canniatti-Brazaca, Solange Guidolin; Spoto, Marta Helena Fillet, E-mail: sgcbraza@esalq.usp.b [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Secao de Entomologia e Irradiacao de Alimentos
2005-04-15
The objective of this research was to evaluate the sensory aspects of black beans submitted to gamma radiation from {sup 60}Co. The study involved eight panelists, between 17 to 23 years old, who were selected and trained for the descriptive analysis of appearance, aroma, flavor and texture. The panelists analyzed alterations of appearance, aroma, flavor and texture of non-irradiated and irradiated black beans with doses 2, 4, 6, 8 and 10kGy. The results were analyzed by test F, ANOVA and the Tukey test (5%), with the use of computers and the sensory analysis software Compusense Five and SAS. The results showed that irradiated samples decreased the bitter flavor, accentuated color and brightness and samples non-irradiated dry texture. The radiation treatment is a good method for conservation of black beans in doses evaluated in this study.(author)
Krüsemann, Erna J Z; Cremers, Johannes W J M; Visser, Wouter F; Punter, Pieter H; Talhout, Reinskje
2017-03-01
Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37-50)% menthol-flavored tobacco, containing 1.8 (1.6-2.1) mg menthol, 2.7 (2.3-3.1) µg menthone, and 1.0 (0.9-1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food. © The Author 2016. Published by Oxford University Press.
Sensory characteristics and consumer preference for chicken meat in Guinea.
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
Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions.
Maxwell, A D; Bowker, B C; Zhuang, H; Chatterjee, D; Adhikari, K
2018-05-14
The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of marination on the sensory attributes and instrumental shear force measurements of the ventral (skin-side) and dorsal (bone-side) portions of normal and severe WB meat. Sixty butterfly fillets (30 normal and 30 severe WB) were selected from the deboning line of a commercial processing plant. Individual fillets were portioned into ventral and dorsal halves. Portions from one side of each butterfly were used as non-marinated controls, and portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a concentration of 0.75% (w/v) salt and 0.45% (w/v) sodium tripolyphosphate in the final product. Descriptive sensory analysis (9 trained panelists) was conducted to evaluate visual, texture, and flavor attributes (0-15 point scale) of breast portions along with Warner-Bratzler shear force. Significant interaction effects between WB and marination were not observed for the sensory attributes. Greater springiness, cohesiveness, hardness, fibrousness, and chewiness scores were observed in WB samples (P sensory texture attributes were more apparent in the ventral portions of the breast fillets. Flavor attributes (salty and brothy) increased (P sensory quality is not uniform throughout the Pectoralis major and that WB-related differences in cooked meat sensory texture attributes are lessened but not eliminated by vacuum-tumbling marination.
Sensory nerve action potentials and sensory perception in women with arthritis of the hand.
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.
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.
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...
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
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
Variable sensory perception in autism.
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.
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
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.
75 FR 52518 - Meeting of the Chief of Naval Operations (CNO) Executive Panel
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...
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.
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.
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
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.
Application of sensory analysis in the enterprise of production of food
Directory of Open Access Journals (Sweden)
L. V. Berketova
2018-01-01
Full Text Available The article presents information on the relationship of the implementation of sensory analysis in food production enterprises with the activities of these enterprises: from the development of new products and technologies, from the quality control of food at all stages of the product life cycle, the study of the structure of consumer demand, and ending with the preparation of forecasts for the sale of products and other production and marketing issues. Touch analysis helps the manufacturer to determine how his product is consumed and to assume the reaction of a potential buyer to a new product. The use of sensory or organoleptic analysis in the food industry requires the presence of specially trained people or testers who are the instrument of organoleptic analysis, and the constant improvement of their testing techniques and their sensitivity through constant training. Regulatory documents that establish the rules and conditions for conducting organoleptic studies, according to the all-Russian classifier of standards, are in the group «67. Food production»" in particular in the subgroup “67.240-Organoleptic analysis”. This group of standards includes requirements for the laboratory in which the research is carried out, for testers, requirements for utensils and reagents, and methods of research. Modern methods of sensory analysis together with the use of mathematical statistics allow to obtain results of equal and sometimes greater reliability than the results obtained by chemical or physical methods in the evaluation of quality indicators of food products. There are two areas of research: analytical and consumer
Directory of Open Access Journals (Sweden)
Jessica L Gilbert
Full Text Available Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001 were found with sweetness (R2 = 0.70, texture (R2 = 0.68, and flavor (R2 = 0.63. Sourness had a significantly negative relationship with overall liking (R2 = 0.55. The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001 demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their
DEFF Research Database (Denmark)
Mejlholm, Ole; Martens, M.
2006-01-01
In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel consi...
Odour Detection Threshold Determination of Volatile Compounds in Topical Skin Formulations
DEFF Research Database (Denmark)
Thomsen, Birgitte Raagaard; Hyldig, Grethe; Taylor, Robert
2018-01-01
determination and also odour description by a trained sensory panel. In one case, the odour detection threshold value was 50 times higher (less detectable) in skin care products than in water, whereas for other volatile compounds the odour detection threshold value was only 1.5 times higher. The odour...
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
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)
Sensory modulation disorders in childhood epilepsy.
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.
Sensory determinants of the autonomous sensory meridian response (ASMR): Understanding the triggers
Barratt, EL; Spence, CJ; Davis, NJ
2017-01-01
The autonomous sensory meridian response (ASMR) is an atypical sensory phenomenon involving electrostatic-like tingling sensations in response to certain sensory, primarily audio-visual, stimuli. The current study used an online questionnaire, completed by 130 people who self-reported experiencing ASMR. We aimed to extend preliminary investigations into the experience, and establish key multisensory factors contributing to the successful induction of ASMR through online media. Aspects such as...
Use of the Triage Stroke Panel in a neurologic emergency service.
Sibon, Igor; Rouanet, François; Meissner, Wassilios; Orgogozo, Jean Marc
2009-06-01
Acute stroke is associated with serum elevations of numerous markers. We evaluated the additive accuracy of the Triage Stroke Panel (D-dimer, B-natriuretic peptide, matrix metalloproteinase 9, and S-100beta) to the triaging nurse for acute stroke diagnosis. Consecutive patients with suspected stroke were included in this prospective, controlled, single-center study. A well-trained stroke center triage nurse assigned a probability that the patient had experienced a stroke (certain, very probable, probable, not likely, doubtful, or other); then, the Triage Stroke Panel testing was performed. Patients' diagnosis was based on clinical and imaging data by a neurologist blinded to the test results. Two hundred four patients were evaluated. Confirmed strokes and transient ischemic attacks (TIAs) were observed in 131 patients. When considering an experienced stroke nurse's assessment of "other," "doubtful," or "not likely" to be negative for stroke and categorizing TIA with stroke, the stroke panel's Multimarker Index (MMX) value had identical accuracy (approximately 70%) and equivalent sensitivity (approximately 94%) and specificity (approximately 24%) for stroke diagnosis to that of the nurse. Combining nurse assessment with the MMX result significantly improved the specificity of diagnosing "mimic" vs stroke + TIA from 25.4% (nurse assessment only) to 46.0% (nurse assessment + MMX; P Stroke Panel provides objective information that complements a triage nurse in the assessment of a suspected stroke patient. Its performance compares favorably with that of a well-trained stroke center triage nurse, suggesting potential use in nonexpert centers for improving the accuracy of stroke diagnosis.
Sensory-Challenge Balance Exercises Improve Multisensory Reweighting in Fall-Prone Older Adults.
Allison, Leslie K; Kiemel, Tim; Jeka, John J
2018-04-01
Multisensory reweighting (MSR) deficits in older adults contribute to fall risk. Sensory-challenge balance exercises may have value for addressing the MSR deficits in fall-prone older adults. The purpose of this study was to examine the effect of sensory-challenge balance exercises on MSR and clinical balance measures in fall-prone older adults. We used a quasi-experimental, repeated-measures, within-subjects design. Older adults with a history of falls underwent an 8-week baseline (control) period. This was followed by an 8-week intervention period that included 16 sensory-challenge balance exercise sessions performed with computerized balance training equipment. Measurements, taken twice before and once after intervention, included laboratory measures of MSR (center of mass gain and phase, position, and velocity variability) and clinical tests (Activities-specific Balance Confidence Scale, Berg Balance Scale, Sensory Organization Test, Limits of Stability test, and lower extremity strength and range of motion). Twenty adults 70 years of age and older with a history of falls completed all 16 sessions. Significant improvements were observed in laboratory-based MSR measures of touch gain (P = 0.006) and phase (P = 0.05), Berg Balance Scale (P = 0.002), Sensory Organization Test (P = 0.002), Limits of Stability Test (P = 0.001), and lower extremity strength scores (P = 0.005). Mean values of vision gain increased more than those for touch gain, but did not reach significance. A balance exercise program specifically targeting multisensory integration mechanisms improved MSR, balance, and lower extremity strength in this mechanistic study. These valuable findings provide the scientific rationale for sensory-challenge balance exercise to improve perception of body position and motion in space and potential reduction in fall risk.
Directory of Open Access Journals (Sweden)
Lucas Fernando Quintana Fuentes
2011-04-01
Full Text Available Colombia is one of the bigger producers of cocoa in America, the production is consumed in the totally in internal form. The department of Santander is me bigger producer of cocoa in Colombia and the municipality of San Vicente de Chucuri is considered the cocoa capital of the country. Actually theColombian federation of cocoa (Fedecacao together with the Unad have an agreement of cooperation for the strengthening of the evaluating capacity of the sensorial quality of the cocoa.In the process of evaluation of the sensorial quality of the cocoa liqueur (clone CNN 51 we established the needs in accordance to the current regulations for the implementation of a panel of trained judges, from the preselection, selection, specific training, training evaluation and the evaluation of the final samples ofthree representative farms in where is cultivated the clone CCN 51 in San Vicente del Chucuri.We conform a group of eleven trained judges and we obtained the sensorial profile of flavor for the samples for three representative farms of the municipality.
European indoor air quality audit project in 56 office buildings
Bluyssen, P.M.; Oliveira Fernandes, E. de; Groes, L.; Clausen, G.H.; Fanger, F.O.; Valbjorn, O.; Bernhard, C.A.; Roulet, C.A.
1996-01-01
A European project started at the end of 1992, in which, in addition to current methods, trained sensory panels were used to investigate office buildings all over Europe. The main aim of this EC-Audit was to develop assessment procedures and guid-ance on ventilation and source control, to help
3D hierarchical spatial representation and memory of multimodal sensory data
Khosla, Deepak; Dow, Paul A.; Huber, David J.
2009-04-01
This paper describes an efficient method and system for representing, processing and understanding multi-modal sensory data. More specifically, it describes a computational method and system for how to process and remember multiple locations in multimodal sensory space (e.g., visual, auditory, somatosensory, etc.). The multimodal representation and memory is based on a biologically-inspired hierarchy of spatial representations implemented with novel analogues of real representations used in the human brain. The novelty of the work is in the computationally efficient and robust spatial representation of 3D locations in multimodal sensory space as well as an associated working memory for storage and recall of these representations at the desired level for goal-oriented action. We describe (1) A simple and efficient method for human-like hierarchical spatial representations of sensory data and how to associate, integrate and convert between these representations (head-centered coordinate system, body-centered coordinate, etc.); (2) a robust method for training and learning a mapping of points in multimodal sensory space (e.g., camera-visible object positions, location of auditory sources, etc.) to the above hierarchical spatial representations; and (3) a specification and implementation of a hierarchical spatial working memory based on the above for storage and recall at the desired level for goal-oriented action(s). This work is most useful for any machine or human-machine application that requires processing of multimodal sensory inputs, making sense of it from a spatial perspective (e.g., where is the sensory information coming from with respect to the machine and its parts) and then taking some goal-oriented action based on this spatial understanding. A multi-level spatial representation hierarchy means that heterogeneous sensory inputs (e.g., visual, auditory, somatosensory, etc.) can map onto the hierarchy at different levels. When controlling various machine
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 ...
Sensory organisation and reactive balance control of amateur rugby players: A cross-sectional study.
Chow, Gary C C; Chung, Joanne W Y; Ma, Ada W W; Macfarlane, Duncan J; Fong, Shirley S M
2017-05-01
This study compared the sensory organisation and reactive balance control of amateur rugby players and a control group. Forty-one amateur rugby players (22 males: 19 females; mean height ± SD = 168.8 ± 8.8 cm; mean weight ± SD = 63.9 ± 12.5 kg) and 31 control participants (22 males: 9 females; mean height ± SD = 171.5 ± 10.3 cm; mean weight ± SD = 63.8 ± 10.3 kg) completed the study. Their sensory organisation and standing balance performance were evaluated using a sensory organisation test (SOT), and their reactive balance performance was quantified using a motor control test (MCT). The SOT equilibrium scores (ES) and sensory ratios and the MCT motor response latencies were the major outcome measures. The results revealed that compared to the controls, amateur rugby players had lower SOT ESs under different sensory environments (P rugby group (P = .005, [Formula: see text] = 0.107 and 0.108, respectively). No significant difference was found in the somatosensory ratio (P = .853, [Formula: see text] rugby players demonstrated inferior standing balance performance compared to their non-trained counterparts. They relied less heavily on vestibular and visual inputs to maintain standing balance under different sensory environments. In addition, they reacted more slowly to postural disturbance, reflecting their suboptimal reactive balance ability in standing.
Clustering of commercial fish sauce products based on an e-panel technique
Directory of Open Access Journals (Sweden)
Mitsutoshi Nakano
2018-02-01
Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.
Directory of Open Access Journals (Sweden)
Tatiane Wendler de Cristo
2015-12-01
Full Text Available The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0% and with the addition of chayote peel flour in the proportions of 6.75% (F2; 13.5% (F3; 20.25% (F4 and 27% (F5. Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05 regarding appearance, aroma, texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05 for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that a level of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with a sensory acceptance similar to the standard product and good trading expectation.
Jirikowic, Tracy; Westcott McCoy, Sarah; Price, Robert; Ciol, Marcia A; Hsu, Lin-Ya; Kartin, Deborah
2016-01-01
To examine the effects of Sensorimotor Training to Affect Balance, Engagement, and Learning (STABEL), a virtual reality system to train sensory adaptation for balance control, for children with fetal alcohol spectrum disorders (FASDs). Twenty-three children with FASDs received STABEL training in a university laboratory, or home, or were controls. The Movement Assessment Battery for Children-2nd edition (MABC-2) and Pediatric Clinical Test of Sensory Interaction for Balance-2 (P-CTSIB-2) were analyzed by group (lab, home, and control), session (pre-STABEL, 1 week post-STABEL, and 1 month post-STABEL), and group-by-session interaction. Significant effects were group and session for MABC-2 Balance and interaction for MABC-2 Total Motor and P-CTSIB-2. Preliminary results support improved sensory adaptation, balance, and motor performance post-STABEL, which warrant further study with a larger, randomized sample.
Sensory adaptation for timing perception.
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.
38 CFR 17.153 - Training in the use of appliances.
2010-07-01
... appliances. 17.153 Section 17.153 Pensions, Bonuses, and Veterans' Relief DEPARTMENT OF VETERANS AFFAIRS MEDICAL Prosthetic, Sensory, and Rehabilitative Aids § 17.153 Training in the use of appliances. Beneficiaries supplied prosthetic and similar appliances will be additionally entitled to fitting and training...
Sensorimotor Adaptability Training Improves Motor and Dual-Task Performance
Bloomberg, J.J.; Peters, B.T.; Mulavara, A.P.; Brady, R.; Batson, C.; Cohen, H.S.
2009-01-01
The overall objective of our project is to develop a sensorimotor adaptability (SA) training program designed to facilitate recovery of functional capabilities when astronauts transition to different gravitational environments. The goal of our current study was to determine if SA training using variation in visual flow and support surface motion produces improved performance in a novel sensory environment and demonstrate the retention characteristics of SA training.
Energy Technology Data Exchange (ETDEWEB)
Sato, M; Kikuchi, S; Tani, T [Science University of Tokyo, Tokyo (Japan); Kadotani, K; Imaizumi, H [Komatsu Ltd., Tokyo (Japan)
1996-10-27
The composite panel with photovoltaic-thermo module becomes higher in energy-saving than the conventional air-conditioning system by the independent radiational heating and cooling effect obtained when the generating panel using a solar cell module is combined with the heating and cooling panel using a thermo-element module. The output of a solar cell module can be directly used because the solar cell module operates in AC. This paper reports the relation between the absorbed value and power consumption of the cooling panel, while paying attention to the cooling panel. The performance coefficient of the maximum absorbed value from an non-absorbing substance to a cooling panel is 2 to 3. Assume that the cooling panel during non-adiabatic operation is operated using a solar cell module of 800 W/m{sup 2} in solar intensity and 15% in conversion efficiency. The cooling-surface temperature difference is 12.12 K, and the maximum absorbed value of a non-absorbing substance to a cooling panel is 39.12 W/m{sup 2}. The absorbed value of the outer temperature to the cooling panel is 74.4 W/m{sup 2}, and each performance coefficient is 3.26 and 0.62. The absorbed value must be calculated for evaluation from the cooling-surface temperature difference measured directly from the cooling panel. 4 refs., 8 figs., 1 tab.
DEFF Research Database (Denmark)
Liu, Jing
-climate grape cultivars have been grown. However there is little knowledge on the flavour properties and potential of Danish wines. The overall aim of this project was to investigate the sensory characters and chemical composition of wines from different cool-climate grape cultivars and co-fermentations...... caused by inadequate sulphite management, which resulted in accelerated aging, oxidation and/or spontaneous malolactic fermentation. These findings indicated that producers in Denmark should be more cautious in their use and management of sulphite in wine making. To develop a rapid methodology...... for evaluating sensory properties of wines, different variations of Napping and Flash Profile methods were tested using model wines. It turned out that conducting Napping with panel training on either the method (training on how to arrange samples on the sheet) or the product (familiarization with the sensory...
DEFF Research Database (Denmark)
Mysen, M.; Clausen, Geo; Bekö, Gabriel
2003-01-01
An experiment was performed to determine whether the sensory pollution emitted from a bag filter that had been used for 3 months in a suburban area in Denmark was influenced by different ways of operating the air-handling unit (AHU). Samples of the used filter were pre-conditioned to simulate thr...... the airflow outside working hours would significantly increase the sensory pollution emitted by a used bag filter immediately after the AHU is turned on, in comparison with continuous airflow through the AHU (P...... operating conditions: 1) switched off overnight; 2) airflow reduced to 10% overnight; and 3) continuous 100% operation. Outside air passed through the samples and the acceptability of the air after the filter was assessed by a panel of subjects. The results indicate that turning off the AHU or reducing...
What is Sensory about Multi-Sensory Enhancement of Vision by Sounds?
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Alexis Pérez-Bellido
2011-10-01
Full Text Available Can auditory input influence the sensory processing of visual information? Many studies have reported cross-modal enhancement in visual tasks, but the nature of such gain is still unclear. Some authors argue for ‘high-order’ expectancy or attention effects, whereas others propose ‘low-order’ stimulus-driven multisensory integration. The present study applies a psychophysical analysis of reaction time distributions in order to disentangle sensory changes from other kind of high-order (not sensory-specific effects. Observers performed a speeded simple detection task on Gabor patches of different spatial frequencies and contrasts, with and without accompanying sounds. The data were adjusted using chronometric functions in order to separate changes is sensory evidence from changes in decision or motor times. The results supported the existence of a stimulus unspecific auditory-induced enhancement in RTs across all types of visual stimuli, probably mediated by higher-order effects (eg, reduction of temporal uncertainty. Critically, we also singled out a sensory gain that was selective to low spatial frequency stimuli, highlighting the role of the magno-cellular visual pathway in multisensory integration for fast detection. The present findings help clarify previous mixed findings in the area, and introduce a novel form to evaluate cross-modal enhancement.
Severe sensory neuropathy in patients with adult-onset multiple acyl-CoA dehydrogenase deficiency.
Wang, Zhaoxia; Hong, Daojun; Zhang, Wei; Li, Wurong; Shi, Xin; Zhao, Danhua; Yang, Xu; Lv, He; Yuan, Yun
2016-02-01
Multiple Acyl-CoA dehydrogenase deficiency (MADD) is an autosomal recessive disorder of fatty acid oxidation. Most patients with late-onset MADD are clinically characterized by lipid storage myopathy with dramatic responsiveness to riboflavin treatment. Abnormalities of peripheral neuropathy have rarely been reported in patients with late-onset MADD. We describe six patients who presented with proximal limb weakness and loss of sensation in the distal limbs. Muscle biopsy revealed typical myopathological patterns of lipid storage myopathy and blood acylcarnitine profiles showed a combined elevation of multiple acylcarnitines supporting the diagnosis of MADD. However, nerve conduction investigations and sural nerve biopsies in these patients indicated severe axonal sensory neuropathy. Causative ETFDH gene mutations were found in all six cases. No other causative gene mutations were identified in mitochondrial DNA and genes associated with hereditary neuropathies through next-generation-sequencing panel. Late-onset patients with ETFDH mutations can present with proximal muscle weakness and distal sensory neuropathy, which might be a new phenotypic variation, but the precise underlying pathogenesis remains to be elucidated. Copyright © 2015. Published by Elsevier B.V.
Sensory Prioritization in Rats: Behavioral Performance and Neuronal Correlates.
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
Geller, A M; Oshiro, W M; Haykal-Coates, N; Kodavanti, P R; Bushnell, P J
2001-02-01
Developmental exposure to polychlorinated biphenyls (PCBs) has been associated with behavioral and cognitive deficits in humans and animal models. Perinatal exposure to PCBs has also been associated with sensory deficits in animal models. These effects were hypothesized to be mediated in part by ortho-substituted PCBs, which do not or weakly bind to the aryl hydrocarbon (Ah) receptor. The present studies were designed to determine whether perinatal exposure to Aroclor 1254, a commercial mixture of > 99% ortho-substituted PCBs, would affect cognitive and sensory function in Long-Evans rats. Adult male and female offspring of female rats fed Aroclor 1254 (Lot #124-191; doses of 0, 1, or 6 mg/kg/day; gestational day 6 through postnatal day 21; n = eight/group) were trained to perform a signal detection task capable of assessing sensory thresholds. Training included autoshaping and operant conditioning. Thresholds for detecting a 1-s light stimulus were determined under background illuminations ranging from 2 lux to complete darkness. Female rats exposed to Aroclor 1254 autoshaped more rapidly than control females, at a rate akin to control males. Control females had lower thresholds than control males at all levels of background illumination. These differences were abolished by Aroclor 1254, which reduced thresholds in males and increased thresholds in females. These data extend previous findings of gender-specific effects of PCBs on neurobehavioral development to measures of acquisition and sensory function.
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.
Training Stiffness perception: Knowledge of results and modality effects
Directory of Open Access Journals (Sweden)
Korman Maria
2011-12-01
Full Text Available Perception of compliant objects demands integration of haptic and visual position information with force information. Multisensory interactions are ubiquitous in perception, even at early processing stages, and thus can potentially play a role in learning. In this study we explored humans' improvement on uni-sensory stiffness discrimination as a function of different sensory conditions and immediate knowledge of results (KR during training. Two by two design was used: subjects were trained over two days on stiffness discrimination task with either matched visual-tactile, or tactile only stimuli and either with or without immediate feedback on their performance during training trials. Training resulted in both immediate but also latent, overnight learning in the proportion of correctly discriminated pairs of targets (PC, in all groups. Discrimination decision time (DT gains were obtained only during practice, while between sessions partial deterioration was evident. Affordance of visual information during training blocks resulted in higher PC during training blocks, but lower PC in the haptic-only retests. This finding challenges the notion that long-term unisensory learning mechanisms operate optimally under multisensory training conditions, at least for the combination of the visual and haptic modalities. We didn’t find evidence that information feedback during training enhances discrimination ability in terms of PC. However, we found transient within-session effects of KR and visual-haptic trainings on DT: while visualhaptic training resulted in slower responses, KR training induced faster responses.
Teng, Ya-Ling; Chen, Chiung-Ling; Lou, Shu-Zon; Wang, Wei-Tsan; Wu, Jui-Yen; Ma, Hui-Ing; Chen, Vincent Chin-Hung
2016-01-01
Postural dysfunctions are prevalent in patients with schizophrenia and affect their daily life and ability to work. In addition, sensory functions and sensory integration that are crucial for postural control are also compromised. This study intended to examine how patients with schizophrenia coordinate multiple sensory systems to maintain postural stability in dynamic sensory conditions. Twenty-nine patients with schizophrenia and 32 control subjects were recruited. Postural stability of the participants was examined in six sensory conditions of different level of congruency of multiple sensory information, which was based on combinations of correct, removed, or conflicting sensory inputs from visual, somatosensory, and vestibular systems. The excursion of the center of pressure was measured by posturography. Equilibrium scores were derived to indicate the range of anterior-posterior (AP) postural sway, and sensory ratios were calculated to explore ability to use sensory information to maintain balance. The overall AP postural sway was significantly larger for patients with schizophrenia compared to the controls [patients (69.62±8.99); controls (76.53±7.47); t1,59 = -3.28, pmaintain balance compared to the controls.
Human sensory response to acetone/air mixtures.
Salthammer, T; Schulz, N; Stolte, R; Uhde, E
2016-10-01
The release of organic compounds from building products may influence the perceived air quality in the indoor environment. Consequently, building products are assessed for chemical emissions and for the acceptability of emitted odors. A procedure for odor evaluations in test chambers is described by the standard ISO 16000-28. A panel of eight or more trained subjects directly determines the perceived intensity Π (unit pi) of an air sample via diffusers. For the training of the panelists, a comparative Π-scale is applied. The panelists can use acetone/air mixtures in a concentration range between 20 mg/m(3) (0 pi) and 320 mg/m(3) (15 pi) as reference. However, the training and calibration procedure itself can substantially contribute to the method uncertainty. This concerns the assumed odor threshold of acetone, the variability of panelist responses, and the analytical determination of acetone concentrations in air with online methods as well as the influence of the diffuser geometry and the airflow profile. © 2015 The Authors. Indoor Air published by John Wiley & Sons Ltd.
Dunkel, F V; Serugendo, A; Breene, W M; Sriharan, S
1995-07-01
Three plant products with known insecticidal properties, a dry extract of flowers of Chrysanthemum cinerariaefolium (Trevir.) Vis. produced in Rwanda, an ethanol extract of seeds of neem, Azadirachta indica A. Juss, and crushed leaves of Tetradenia riparia Hochst Codd, a traditional Rwandan medicine, were mixed with beans, Phaseolus vulgaris L., for storage protection. These plant-protected beans were compared with "off the shelf' beans that were being sold to consumers by the Rwandan National Agricultural Products Marketing Organization (OPROVIA). A trained sensory panel determined that beans treated with neem and C. cinerariaefolium were as acceptable after 8 months storage as those being sold throughout Rwanda by the marketing organization. Beans marketed by this organization were all treated with the standard insecticide application in Rwanda, 0.01% weight/weight pirimiphos methyl in a powder formulation. Instrumental hardness (% hard-to-cook/mean gram force) after 20 months of storage was acceptable for beans stored with neem or with C. cinerariaefolium or with the conventional government application of pirimiphos methyl. Use of either neem or C. cinerariaefolium for storage protection should not affect consumer acceptance of dry beans.
Energy Technology Data Exchange (ETDEWEB)
Bluyssen, P.M. [Afdeling Binnenmilieu, Bouwfysica en Installaties, TNO Bouw, Delft (Netherlands)
1996-12-01
The title survey started at the end of 1992. Trained sensory panels were used to investigate office buildings all over Europe. Measurements were performed at five selected locations in each building. The buildings were studied while normally occupied and ventilated to identify the pollution sources in the spaces and to quantify the total pollution load caused by the occupants and their activities and the ventilation systems. The investigation included physical and chemical measurements, assessment of the perceived air quality in the spaces by a trained sensory panel, and measurement of the outdoor air supply to the spaces. A questionnaire for evaluating retrospective and immediate symptoms and perceptions was given to the occupants of the buildings. The building characteristics were described by use of a check-list. The annual energy consumption of the buildings and the weather conditions were registered. Results and conclusions of the audit in 56 buildings in Europe are presented. The analysis and discussion of the results are a summary of the work done and show that ventilation is not the solution for the removal of pollutants, but that source control is the first method to be applied. Furthermore, the analysis and discussions are focused mainly on the comparison between sensory assessments and the other measurements performed. 13 figs., 7 tabs., 25 refs.
Sensory optimization of broken-rice based snacks fortified with protein and fiber.
Sriwattana, S; Laokuldilok, N; Prinyawiwatkul, W
2008-08-01
A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.
Directory of Open Access Journals (Sweden)
Jiménez Herrera, B.
2012-10-01
Full Text Available The sensory quality of virgin olive oil is closely correlated with the cultivar and the degree of ripening of the olive fruit. The aim of the present work was to investigate the influence of ripening degree on sensory profile of monovarietal virgin olive oils (VOO in order to establish an optimum harvesting time. Fruit obtained from three different cultivars, Picual, Picudo and Hojiblanca were picked at nine different stages of ripeness. The quality parameters were evaluated and the sensory characteristics were determinate by a sensor panel. The analytical parameters decrease slightly in all cultivars. The evolution of the organoleptic characteristics of the virgin olive oil is reported and typical flavors are described for each cultivar. In all studied cultivar, “fruity” and “bitter” attributes decreased during the ripening and conversely “sweet” attribute increased. The results showed in this work could be considered useful for providing information about the evolution of sensory quality of virgin olive oils during ripening to obtain those based on market preferences.
La calidad sensorial del aceite de oliva virgen (AOV está estrechamente relacionada con la variedad y el grado de maduración de la aceituna. El objetivo del presente trabajo fue investigar la influencia del grado de maduración sobre el perfil sensorial de aceites de oliva virgen monovarietales con el fin de establecer el momento óptimo de recolección. Los frutos de tres variedades diferentes, Picual, Picudo y Hojiblanca fueron recolectados en nueve etapas de maduración diferentes. Los parámetros de calidad fueron evaluados y las características organolépticas se determinaron por un panel de cata. Los resultados muestran que los parámetros analíticos disminuyeron ligeramente en todas las variedades. Para cada variedad se describe la evolución de las características organolépticas de los aceites de oliva virgen así como sus flavores típicos. En
Kolacz, Jacek; Raspa, Melissa; Heilman, Keri J; Porges, Stephen W
2018-06-01
Individuals with fragile X syndrome (FXS), especially those co-diagnosed with autism spectrum disorder (ASD), face many sensory processing challenges. However, sensory processing measures informed by neurophysiology are lacking. This paper describes the development and psychometric properties of a parent/caregiver report, the Brain-Body Center Sensory Scales (BBCSS), based on Polyvagal Theory. Parents/guardians reported on 333 individuals with FXS, 41% with ASD features. Factor structure using a split-sample exploratory-confirmatory design conformed to neurophysiological predictions. Internal consistency, test-retest, and inter-rater reliability were good to excellent. BBCSS subscales converged with the Sensory Profile and Sensory Experiences Questionnaire. However, data also suggest that BBCSS subscales reflect unique features related to sensory processing. Individuals with FXS and ASD features displayed more sensory challenges on most subscales.
Sensory impacts of food-packaging interactions.
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.
The effect of age of sensory meat quality of males of laying hybrids
Directory of Open Access Journals (Sweden)
Alžbeta Jarošová
2008-01-01
Full Text Available The aim of the study was to evaluate the sensory quality of carcass of layer males ISA Brown. The males were fattened to 90 and 132 days. In both ages samples of breast and thigh were used for the sensory evaluation.The birds were provided by a private producer. There were 20 birds in each experimental group. Both the groups were housed on deep litter and fed a commercial broiler diet. The first group was slaughtered at 90 days of age at a processing plant, the second group continued fattening till 132 days at the Department of Animal Breeding. At 132 days, the birds were slaughtered at the in-house abattoir.The sensory evaluation was carried out at the sensory laboratory at the Department of Food Technology at MZLU in Brno. The sensory evaluation was carried out by the trained staff of the Department. Samples were evaluated by the sensory profile method with description of edge points.The higher age had highly significant (p < 0.01 effect on tenderness of the breast muscle (meat from the older birds was assessed as tougher. The age had significant effect (p < 0.05 also on the colour of thigh muscle (the meat of the older birds was assessed as darker. Thus, the evaluators concluded the shorter fattening period as more favourable.However, as for carcass weight, weight of carcass parts and processing at an automatic slaughtering line, the longer fattening period (132 days seems to be more convenient. It is also necessary to take into account increased cost and marketing possibilities for such products.
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
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.
Sensory and chemical changes in farmed Atlantic salmon ( Salmo salar ) during frozen storage
DEFF Research Database (Denmark)
Refsgaard, Hanne; Brockhoff, P.B.; Jensen, Benny
1998-01-01
Farmed Atlantic salmon (Salmo salar) were stored as fillets at -10 and -20 degrees C and whole at -30 degrees C. The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal...... during storage. The content of lipid hydroperoxides and free fatty acids also increased during storage, and the changes were fastest in salmon stored at -10 degrees C. A decrease in highly unsaturated fatty acids was observed in salmon stored at -10 and -20 degrees C. Peroxide values and the content...... of free fatty acids were shown by a partial least-squares analysis to be the best of the instrumental data in describing the sensory changes....
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.
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
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...
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
Tic Modulation Using Sensory Tricks
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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.
Training complexity is not decisive factor for improving adaptation to visual sensory conflict.
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.
SHIELDS, VONNIE D.C.; HILDEBRAND, JOHN G.
2008-01-01
The antennal flagellum of female Manduca sexta bears eight sensillum types: two trichoid, two basiconic, one auriculate, two coeloconic, and one styliform complex sensilla. The first type of trichoid sensillum averages 34 μm in length and is innervated by two sensory cells. The second type averages 26 μm in length and is innervated by either one or three sensory cells. The first type of basiconic sensillum averages 22 μm in length, while the second type averages 15 μm in length. Both types are innervated by three bipolar sensory cells. The auriculate sensillum averages 4 μm in length and is innervated by two bipolar sensory cells. The coeloconic type-A and type-B both average 2 μm in length. The former type is innervated by five bipolar sensory cells, while the latter type, by three bipolar sensory cells. The styliform complex sensillum occurs singly on each annulus and averages 38-40 μm in length. It is formed by several contiguous sensilla. Each unit is innervated by three bipolar sensory cells. A total of 2,216 sensilla were found on a single annulus (annulus 21) of the flagellum. Electrophysiological responses from type-A trichoid sensilla to a large panel of volatile odorants revealed three different subsets of olfactory receptor cells (ORCs). Two subsets responded strongly to only a narrow range of odorants, while the third responded strongly to a broad range of odorants. Anterograde labeling of ORCs from type-A trichoid sensilla revealed that their axons projected mainly to two large female glomeruli of the antennal lobe. PMID:11754510
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Ya-Ling Teng
Full Text Available Postural dysfunctions are prevalent in patients with schizophrenia and affect their daily life and ability to work. In addition, sensory functions and sensory integration that are crucial for postural control are also compromised. This study intended to examine how patients with schizophrenia coordinate multiple sensory systems to maintain postural stability in dynamic sensory conditions. Twenty-nine patients with schizophrenia and 32 control subjects were recruited. Postural stability of the participants was examined in six sensory conditions of different level of congruency of multiple sensory information, which was based on combinations of correct, removed, or conflicting sensory inputs from visual, somatosensory, and vestibular systems. The excursion of the center of pressure was measured by posturography. Equilibrium scores were derived to indicate the range of anterior-posterior (AP postural sway, and sensory ratios were calculated to explore ability to use sensory information to maintain balance. The overall AP postural sway was significantly larger for patients with schizophrenia compared to the controls [patients (69.62±8.99; controls (76.53±7.47; t1,59 = -3.28, p<0.001]. The results of mixed-model ANOVAs showed a significant interaction between the group and sensory conditions [F5,295 = 5.55, p<0.001]. Further analysis indicated that AP postural sway was significantly larger for patients compared to the controls in conditions containing unreliable somatosensory information either with visual deprivation or with conflicting visual information. Sensory ratios were not significantly different between groups, although small and non-significant difference in inefficiency to utilize vestibular information was also noted. No significant correlations were found between postural stability and clinical characteristics. To sum up, patients with schizophrenia showed increased postural sway and a higher rate of falls during challenging sensory
Moelich, Erika Ilette; Muller, Magdalena; Joubert, Elizabeth; Næs, Tormod; Kidd, Martin
2017-09-01
Honeybush herbal tea is produced from the endemic South African Cyclopia species. Plant material subjected to a high-temperature oxidation step ("fermentation") forms the bulk of production. Production lags behind demand forcing tea merchants to use blends of available material to supply local and international markets. The distinct differences in the sensory profiles of the herbal tea produced from the different Cyclopia species require that special care is given to blending to ensure a consistent, high quality product. Although conventional descriptive sensory analysis (DSA) is highly effective in providing a detailed sensory profile of herbal tea infusions, industry requires a method that is more time- and cost-effective. Recent advances in sensory science have led to the development of rapid profiling methodologies. The question is whether projective mapping can successfully be used for the sensory characterisation of herbal tea infusions. Trained assessors performed global and partial projective mapping to determine the validity of this technique for the sensory characterisation of infusions of five Cyclopia species. Similar product configurations were obtained when comparing results of DSA and global and partial projective mapping. Comparison of replicate sessions showed RV coefficients >0.8. A similarity index, based on multifactor analysis, was calculated to determine assessor repeatability. Global projective mapping, demonstrated to be a valid method for providing a broad sensory characterisation of Cyclopia species, is thus suitable as a rapid quality control method of honeybush infusions. Its application by the honeybush industry could improve the consistency of the sensory profile of blended products. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Abenaa A. Okyere
2014-10-01
Full Text Available Five tiger nut (Cyperus esculentus L. cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples. Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman to 15.00 ± 1.00% (Asebu Ekroful depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase. Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.
Brosseau, Lucie; Wells, George A; Pugh, Arlanna G; Smith, Christine Am; Rahman, Prinon; Àlvarez Gallardo, Inmaculada C; Toupin-April, Karine; Loew, Laurianne; De Angelis, Gino; Cavallo, Sabrina; Taki, Jade; Marcotte, Rachel; Fransen, Marlene; Hernandez-Molina, Gabriela; Kenny, Glen P; Regnaux, Jean-Philippe; Lefevre-Colau, Marie-Martine; Brooks, Sydney; Laferriere, Lucie; McLean, Linda; Longchamp, Guy
2016-10-01
The primary objective is to identify effective land-based therapeutic exercise interventions and provide evidence-based recommendations for managing hip osteoarthritis. A secondary objective is to develop an Ottawa Panel evidence-based clinical practice guideline for hip osteoarthritis. The search strategy and modified selection criteria from a Cochrane review were used. Studies included hip osteoarthritis patients in comparative controlled trials with therapeutic exercise interventions. An Expert Panel arrived at a Delphi survey consensus to endorse the recommendations. The Ottawa Panel hierarchical alphabetical grading system (A, B, C+, C, D, D+, or D-) considered the study design (level I: randomized controlled trial and level II: controlled clinical trial), statistical significance (p osteoarthritis. Strength training exercises displayed the greatest improvements for pain (Grade A), disability (Grades A and C+), physical function (Grade A), stiffness (Grade A), and range of motion (Grade A) within a short time period (8-24 weeks). Stretching also greatly improved physical function (Grade A), and flexibility exercises improved pain (Grade A), range of motion (Grade A), physical function (Grade A), and stiffness (Grade C+). The Ottawa Panel recommends land-based therapeutic exercise, notably strength training, for management of hip osteoarthritis in reducing pain, stiffness and self-reported disability, and improving physical function and range of motion. © The Author(s) 2015.
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....
Maidenbaum, Shachar; Abboud, Sami; Amedi, Amir
2014-04-01
Sensory substitution devices (SSDs) have come a long way since first developed for visual rehabilitation. They have produced exciting experimental results, and have furthered our understanding of the human brain. Unfortunately, they are still not used for practical visual rehabilitation, and are currently considered as reserved primarily for experiments in controlled settings. Over the past decade, our understanding of the neural mechanisms behind visual restoration has changed as a result of converging evidence, much of which was gathered with SSDs. This evidence suggests that the brain is more than a pure sensory-machine but rather is a highly flexible task-machine, i.e., brain regions can maintain or regain their function in vision even with input from other senses. This complements a recent set of more promising behavioral achievements using SSDs and new promising technologies and tools. All these changes strongly suggest that the time has come to revive the focus on practical visual rehabilitation with SSDs and we chart several key steps in this direction such as training protocols and self-train tools. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.
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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
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: ...
Wettstein, Markus; Kuźma, Elżbieta; Wahl, Hans-Werner; Heyl, Vera
2016-09-01
Gaining a comprehensive picture of the network of constructs in which cognitive functioning is embedded is crucial across the full lifespan. With respect to personality, previous findings support a relationship between neuroticism and cognitive abilities. However, findings regarding old age are inconsistent. In particular, little is known about potentially moderating variables which might explain some of the inconsistency. Our aim was to examine the moderating effect of severe sensory impairment on cross-sectional and longitudinal associations between neuroticism and cognitive functioning. The study sample consisted of 121 visually impaired (VI), 116 hearing impaired (HI), and 150 sensory unimpaired older adults (UI). Mean age was 82.50 years (SD = 4.71 years). Neuroticism was assessed by the NEO Five Factor Inventory, and multiple established tests were used for the assessment of cognitive performance (e.g., subtests of the revised Wechsler Adult Intelligence Scale). Bivariate correlations and multi-group structural equation models indicated stronger relationships between cognitive abilities and neuroticism in both sensory impaired groups (VI and HI) compared to UI older individuals. This relationship was attenuated but still significant in both sensory impaired groups when controlling for age, education and health (number of chronic conditions). In cross-lagged panel models, higher baseline neuroticism was significantly associated with lower cognitive performance four years later in VI and HI individuals. Our results suggest that sensory impairment moderates both cross-sectional and longitudinal associations between neuroticism and cognitive function in advanced old age.
Tavassoli, Teresa; Hoekstra, Rosa A; Baron-Cohen, Simon
2014-01-01
Questionnaire-based studies suggest atypical sensory perception in over 90% of individuals with autism spectrum conditions (ASC). Sensory questionnaire-based studies in ASC mainly record parental reports of their child's sensory experience; less is known about sensory reactivity in adults with ASC. Given the DSM-5 criteria for ASC now include sensory reactivity, there is a need for an adult questionnaire investigating basic sensory functioning. We aimed to develop and validate the Sensory Perception Quotient (SPQ), which assesses basic sensory hyper- and hyposensitivity across all five modalities. A total of 359 adults with (n = 196) and without (n = 163) ASC were asked to fill in the SPQ, the Sensory Over-Responsivity Inventory (SensOR) and the Autism-Spectrum Quotient (AQ) online. Adults with ASC reported more sensory hypersensitivity on the SPQ compared to controls (P sensory hypersensitivity. The SPQ showed high internal consistency for both the total SPQ (Cronbach's alpha = .92) and the reduced 35-item version (alpha = .93). The SPQ was significantly correlated with the SensOR across groups (r = -.46) and within the ASC (r = -.49) and control group (r = -.21). The SPQ shows good internal consistency and concurrent validity and differentiates between adults with and without ASC. Adults with ASC report more sensitivity to sensory stimuli on the SPQ. Finally, greater sensory sensitivity is associated with more autistic traits. The SPQ provides a new tool to measure individual differences on this dimension.
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Barbara Sladonja
2012-01-01
Full Text Available The volatile compounds found in virgin olive oil, mainly C6 and C5 volatile compounds biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway, are responsible for their particular aroma. The composition of volatile compounds in olive oil depends on the cultivar, the ripening degree of the fruits and processing conditions. Among many different autochthonous cultivars in Istria (Croatia, some of the most prevalent are Buža, Črna and Rosinjola. The volatiles and sensory characteristics of their monovarietal virgin olive oil are little known. Therefore, fruits from these three cultivars were handpicked at the same ripening degree and processed under the same conditions. Quantitative descriptive sensory analysis of monovarietal virgin olive oil was carried out by the panel. Volatile composition was evaluated by headspace solid phase microextraction-gas chromatography, previously optimized and validated. The main parameters affecting effectiveness, time and temperature of extraction were optimized. The extraction procedure showed detection and quantification limits, as well as linear ranges adequate for the analysis of selected volatile compounds. Good precision was obtained both in terms of intra-day repeatability (relative standard deviations generally lower than 7 % and inter-day precision. The tested types of monovarietal olive oil showed different volatile profiles, although E-2-hexenal was the main compound in all samples. Buža oil was the richest in total C6 and C5 volatile compounds. The results show that the most important contributors to the olive oil aroma (odour activity value >1.0 were 1-penten-3-one, E-2-hexenal, hexanal, hexanol, Z-3-hexen-1-ol and Z-2-penten-1-ol. These chemical findings were compared with those provided by the panel test. Buža had the highest intensity of sensory characteristic 'other ripe fruits' and Rosinjola had the highest intensity of sensory characteristic 'bitter'. All results show
Jääskeläinen, Satu K
2004-01-01
Chronic orofacial pain represents a diagnostic and treatment challenge for the clinician. Some conditions, such as atypical facial pain, still lack proper diagnostic criteria, and their etiology is not known. The recent development of neurophysiological methods and quantitative sensory testing for the examination of the trigeminal somatosensory system offers several tools for diagnostic and etiological investigation of orofacial pain. This review presents some of these techniques and the results of their application in studies on orofacial pain and sensory dysfunction. Clinical neurophysiological investigation has greater diagnostic accuracy and sensitivity than clinical examination in the detection of the neurogenic abnormalities of either peripheral or central origin that may underlie symptoms of orofacial pain and sensory dysfunction. Neurophysiological testing may also reveal trigeminal pathology when magnetic resonance imaging has failed to detect it, so these methods should be considered complementary to each other in the investigation of orofacial pain patients. The blink reflex, corneal reflex, jaw jerk, sensory neurography of the inferior alveolar nerve, and the recording of trigeminal somatosensory-evoked potentials with near-nerve stimulation have all proved to be sensitive and reliable in the detection of dysfunction of the myelinated sensory fibers of the trigeminal nerve or its central connections within the brainstem. With appropriately small thermodes, thermal quantitative sensory testing is useful for the detection of trigeminal small-fiber dysfunction (Adelta and C). In neuropathic conditions, it is most sensitive to lesions causing axonal injury. By combining different techniques for investigation of the trigeminal system, an accurate topographical diagnosis and profile of sensory fiber pathology can be determined. Neurophysiological and quantitative sensory tests have already highlighted some similarities among various orofacial pain conditions
Noise Reduction in Double‿Panel Structures by Cavity and Panel Resonance Control
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
Noise reduction in double-panel structures by cavity and panel resonance control
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
Vinck, M.A.
2013-01-01
Vinck et al. develop new statistical techniques for the analysis of electrophysiological brain data, and applied these techniques to the study of brainwaves in sensory and motivational systems. Chapter 2 develops a new measure of phase locking between spike trains and Local Field Potentials (LFP)
Alvarez-Berdugo, Daniel; Rofes, Laia; Casamitjana, J Francesc; Padrón, Andreína; Quer, Miquel; Clavé, Pere
2016-09-01
Oropharyngeal dysphagia (OD) affects older and neurological patients, causing malnutrition and dehydration and increasing the risk for aspiration pneumonia. There is evidence that sensory deficits in those populations are closely related to swallowing disorders, and several research groups are developing new therapies based on sensory stimulation of this area. More information on the sensory innervation participating in the swallow response is needed to better understand the pathophysiology of OD and to develop new treatments. This review focuses on the sensory innervation of the human oropharynx and larynx in healthy people compared with patients with swallowing disorders in order to unravel the abnormalities that may lead to the loss of sensitivity in patients with OD. We also hypothesize the pathway through which active sensory-enhancement treatments may elicit their therapeutic effect on patients with swallowing dysfunctions. As far as we know, this is the first time a review covers the anatomy, histology, ultrastructure, and molecular biology of the sensory innervation of the swallowing function. © 2016 New York Academy of Sciences.
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...
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.
PERBANDINGAN UNJUK KERJA ANTARA PANEL SEL SURYA BERPENJEJAK DENGAN PANEL SEL SURYA DIAM
Directory of Open Access Journals (Sweden)
Syafaruddin Ch
2010-07-01
Full Text Available The ability to produce electrical energy at Solar Power Plant is highly dependent on the magnitude and duration of sun exposure on the solar cell panels. The movement of the sun from east to west that periodicity in every day is a problem at the optimization generation of electricity at Solar Power Plant if using solar panel that motionless. This is because the solar cell panel can not catch the maximum sun exposure. To solve the above problem then designed a solar cell panel tracker capable of follo-wing the movements of the sun. Then conducted a test to see the performance of solar cell pa-nel tracker and compare it with the performance of solar cell panel was motionless. The testing doing along 6 days, with way to irradiate the panel of solar cells tracker and panels of solar cell motionless with sun exposure along a full day. Then the electric current generated each panel were recorded. The comparison of current then generating comparison of electric power delivery. The result show that the solar cell panel tracker produce the average current is 2.19 A whereas solar-cell panel still 1.97 A. This result indicate that average power for solar cell panel tracker 39.41 W while for solar cell panel that motionless is 35.46 W. These results indicate that the performance of solar cell panel tracker better than solar cell panel motionless.
Noise Reduction in Double‿Panel Structures by Cavity and Panel Resonance Control
Ho, J.; Berkhoff, Arthur P.
2011-01-01
This paper presents an investigation of the cavity and the panel resonance control in a double‿panel structure. The double‿panel structure, which consists of two panels with air in the gap, is widely adopted in many applications such as aerospace due to its light weight and effective transmission‿loss at high frequency. However, the resonance of the cavity and the poor transmission‿loss at low frequency limit its noise control performance. Applying active control forces on the panels or utili...
Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo
2015-07-01
The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®
The effect of diet and DHA addition on the sensory quality of goat kid meat.
Moreno-Indias, Isabel; Sánchez-Macías, Davinia; Martínez-de la Puente, Josué; Morales-Delanuez, Antonio; Hernández-Castellano, Lorenzo Enrique; Castro, Noemí; Argüello, Anastasio
2012-02-01
To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. Copyright © 2011 Elsevier Ltd. All rights reserved.
Odabasi, Zeki; Oh, Shin J
2018-03-01
In this study we report the diagnostic value of the near-nerve needle sensory nerve conduction study (NNN-SNCS) in sensory inflammatory demyelinating polyneuropathy (IDP) in which the routine nerve conduction study was normal or non-diagnostic. The NNN-SNCS was performed to identify demyelination in the plantar nerves in 14 patients and in the median or ulnar nerve in 2 patients with sensory IDP. In 16 patients with sensory IDP, routine NCSs were either normal or non-diagnostic for demyelination. Demyelination was identified by NNN-SNCS by dispersion and/or slow nerve conduction velocity (NCV) below the demyelination marker. Immunotherapy was initiated in 11 patients, 10 of whom improved or remained stable. NNN-SNCS played an essential role in identifying demyelinaton in 16 patients with sensory IDP, leading to proper treatment. Muscle Nerve 57: 414-418, 2018. © 2017 Wiley Periodicals, Inc.
Sensory evaluation of black beans submitted to gamma radiation from Cobalt-60
International Nuclear Information System (INIS)
Moura, Neila Camargo de; Canniatti-Brazaca, Solange Guidolin; Spoto, Marta Helena Fillet; Arthur, Valter
2005-01-01
The objective of this research was to evaluate the sensory aspects of black beans submitted to gamma radiation from 60 Co. The study involved eight panelists, between 17 to 23 years old, who were selected and trained for the descriptive analysis of appearance, aroma, flavor and texture. The panelists analyzed alterations of appearance, aroma, flavor and texture of non-irradiated and irradiated black beans with doses 2, 4, 6, 8 and 10kGy. The results were analyzed by test F, ANOVA and the Tukey test (5%), with the use of computers and the sensory analysis software Compusense Five and SAS. The results showed that irradiated samples decreased the bitter flavor, accentuated color and brightness and samples non-irradiated dry texture. The radiation treatment is a good method for conservation of black beans in doses evaluated in this study.(author)
Stability of response characteristics of a Delphi panel: application of bootstrap data expansion
Directory of Open Access Journals (Sweden)
Cole Bryan R
2005-12-01
Full Text Available Abstract Background Delphi surveys with panels of experts in a particular area of interest have been widely utilized in the fields of clinical medicine, nursing practice, medical education and healthcare services. Despite this wide applicability of the Delphi methodology, there is no clear identification of what constitutes a sufficient number of Delphi survey participants to ensure stability of results. Methods The study analyzed the response characteristics from the first round of a Delphi survey conducted with 23 experts in healthcare quality and patient safety. The panel members had similar training and subject matter understanding of the Malcolm Baldrige Criteria for Performance Excellence in Healthcare. The raw data from the first round sampling, which usually contains the largest diversity of responses, were augmented via bootstrap sampling to obtain computer-generated results for two larger samples obtained by sampling with replacement. Response characteristics (mean, trimmed mean, standard deviation and 95% confidence intervals for 54 survey items were compared for the responses of the 23 actual study participants and two computer-generated samples of 1000 and 2000 resampling iterations. Results The results from this study indicate that the response characteristics of a small expert panel in a well-defined knowledge area are stable in light of augmented sampling. Conclusion Panels of similarly trained experts (who possess a general understanding in the field of interest provide effective and reliable utilization of a small sample from a limited number of experts in a field of study to develop reliable criteria that inform judgment and support effective decision-making.
Sensory-parietal cortical stimulation improves motor recovery in severe capsular infarct.
Kim, Ra Gyung; Cho, Jongwook; Ree, Jinkyue; Kim, Hyung-Sun; Rosa-Neto, Pedro; Kim, Jin-Myung; Lee, Min-Cheol; Kim, Hyoung-Ihl
2016-12-01
The prevalence of subcortical white matter strokes in elderly patients is on the rise, but these patients show mixed responses to conventional rehabilitative interventions. To examine whether cortical electrical stimulation can promote motor recovery after white matter stroke, we delivered stimulation to a small or wide region of sensory-parietal cortex for two weeks in a rodent model of circumscribed subcortical capsular infarct. The sham-operated group (SOG) showed persistent and severe motor impairments together with decreased activation in bilateral sensorimotor cortices and striatum. In contrast, sensory-parietal cortex stimulation significantly improved motor recovery: final recovery levels were 72.9% of prelesion levels in the wide stimulation group (WSG) and 37% of prelesion levels in the small stimulation group (SSG). The microPET imaging showed reversal of cortical diaschisis in both groups: in both hemispheres for the WSG, and in the hemisphere ipsilateral to stimulation in the SSG. In addition, we observed activation of the corpus callosum and subcortical corticostriatal structures after stimulation. The results from the c-Fos mapping study were grossly consistent with the microPET imaging. Sensory-parietal cortex stimulation may therefore be a useful strategy for overcoming the limits of rehabilitative training in patients with severe forms of subcortical capsular infarct. © The Author(s) 2015.
Energy Technology Data Exchange (ETDEWEB)
Kim, Sa Kil; Lee, Yong Hee [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)
2015-10-15
The personal aspect of human errors has been mainly overcome by virtue of the education and training. However, in the system aspect, the education and training system needs to be reconsidered for more effective reduction of human errors affected from various systems hazards. Traditionally the education and training systems are mainly not focused on team skills such as communication, situational awareness, and coordination, etc. but individual knowledge, skill, and attitude. However, the team factor is one of the crucial issues to reduce the human errors in most industries. In this study, we identify the emerging types of team errors, especially, in digitalized control room of nuclear power plants such as the APR-1400 main control room. Most works in nuclear industry are to be performed by a team of more than two persons. Even though the individual errors can be detected and recovered by the qualified others and/or the well trained team, it is rather seldom that the errors by team could be easily detected and properly recovered by the team itself. Note that the team is defined as two or more people who are appropriately interacting with each other, and the team is a dependent aggregate, which accomplishes a valuable goal. Team error is one of the typical organizational errors that may occur during performing operations in nuclear power plants. The large display panel is a representative feature of digitalized control room. As a group-view display, the large display panel provides plant overview to the operators. However, in terms of team performance and team errors, the large display panel is on a discussion board still because the large display panel was designed just a concept of passive display. In this study, we will propose revised large display panel which is integrated with several alternative interfaces against feasible team errors.
International Nuclear Information System (INIS)
Kim, Sa Kil; Lee, Yong Hee
2015-01-01
The personal aspect of human errors has been mainly overcome by virtue of the education and training. However, in the system aspect, the education and training system needs to be reconsidered for more effective reduction of human errors affected from various systems hazards. Traditionally the education and training systems are mainly not focused on team skills such as communication, situational awareness, and coordination, etc. but individual knowledge, skill, and attitude. However, the team factor is one of the crucial issues to reduce the human errors in most industries. In this study, we identify the emerging types of team errors, especially, in digitalized control room of nuclear power plants such as the APR-1400 main control room. Most works in nuclear industry are to be performed by a team of more than two persons. Even though the individual errors can be detected and recovered by the qualified others and/or the well trained team, it is rather seldom that the errors by team could be easily detected and properly recovered by the team itself. Note that the team is defined as two or more people who are appropriately interacting with each other, and the team is a dependent aggregate, which accomplishes a valuable goal. Team error is one of the typical organizational errors that may occur during performing operations in nuclear power plants. The large display panel is a representative feature of digitalized control room. As a group-view display, the large display panel provides plant overview to the operators. However, in terms of team performance and team errors, the large display panel is on a discussion board still because the large display panel was designed just a concept of passive display. In this study, we will propose revised large display panel which is integrated with several alternative interfaces against feasible team errors
Sensory Substitution and Multimodal Mental Imagery.
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."
Choi, Kyunghwan; Kim, Pyungkang; Kim, Kyung-Soo; Kim, Soohyun
2017-12-01
One of the long-standing challenges in upper limb prosthetics is restoring the sensory feedback that is missing due to amputation. Two approaches have previously been presented to provide various types of sensory information to users, namely, multi-modality sensory feedback and using an array of single-modality stimulators. However, the feedback systems used in these approaches were too bulky to be embedded in prosthesis sockets. In this paper, we propose an electrocutaneous sensory feedback method that is capable of conveying two modalities simultaneously with only one electrode. The stimulation method, which we call mixed-modality stimulation, utilizes the phenomenon in which the superposition of two electric pulse trains of different frequencies is able to evoke two different modalities (i.e., pressure and tapping) at the same time. We conducted psychophysical experiments in which healthy subjects were required to recognize the intensity of pressure or the frequency of tapping from mixed-modality or two-channel stimulations. The results demonstrated that the subjects were able to discriminate the features of the two modalities in one electrode during mixed-modality stimulation and that the accuracies of successful recognitions (mean ± standard deviation) for the two feedback variables were 84.3 ± 7% for mixed-modality stimulation and 89.5 ± 6% for two-channel dual-modality stimulation, showing no statistically significant difference. Therefore, mixed-modality stimulation is an attractive method for modulating two modalities independently with only one electrode, and it could be used for implementing a compact sensory feedback system that is able to provide two different types of sensory information from prosthetics.
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet
2016-10-03
Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.
Paneling architectural freeform surfaces
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.
Paneling architectural freeform surfaces
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.
Mental toughness training in a multi-task environment (ACCUVISION)
International Nuclear Information System (INIS)
Scott, B.
1996-01-01
NU operators were introduced to the Accuvision training program on Friday May 10, 1995. The purpose of the training is to help operators cope with progressively higher volumes and greater complexities of information without sacrificing quality of judgment or motor response. This objective is pursued through a sensory and response overload training protocol in which the operator must make accurate responses to target lights on the Accuvision board while attending to and responding to peripheral auditory and visual stimuli
Use of VR Technology and Passive Haptics for MANPADS Training System
2017-09-01
reach satisfactory technical performance like latency and frame rate, while generating the sensory stimuli needed for this type of training —visual...release. Distribution is unlimited. USE OF VR TECHNOLOGY AND PASSIVE HAPTICS FOR MANPADS TRAINING SYSTEM by Faisal Rashid September 2017...HAPTICS FOR MANPADS TRAINING SYSTEM 5. FUNDING NUMBERS 6. AUTHOR(S) Faisal Rashid 7. PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES) Naval
Sensory analysis of pet foods.
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.
Panel 5: Microbiology and Immunology Panel
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
2010-01-27
... recommendations to the Disease, Disability, and Injury Prevention and Control SEP: Occupational Safety and Health... DEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease Control and Prevention Disease, Disability, and Injury Prevention and Control Special Emphasis Panel: Occupational Safety and Health Training...
38 CFR 17.149 - Sensori-neural aids.
2010-07-01
... 38 Pensions, Bonuses, and Veterans' Relief 1 2010-07-01 2010-07-01 false Sensori-neural aids. 17... Prosthetic, Sensory, and Rehabilitative Aids § 17.149 Sensori-neural aids. (a) Notwithstanding any other provision of this part, VA will furnish needed sensori-neural aids (i.e., eyeglasses, contact lenses...
Sensory feedback in upper limb prosthetics.
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.
Directory of Open Access Journals (Sweden)
Peter Haščík
2017-01-01
Full Text Available The objective of the present study was to examine the effect of different dietary supplements (bee pollen, propolis, and probiotic on sensory quality of chicken breast muscle. The experiment was performed with 180 one day-old Ross 308 broiler chicks of mixed sex. The dietary treatments were as follows: 1. basal diet with no supplementation as control (C; 2. basal diet plus 400 mg bee pollen extract per 1 kg of feed mixture (E1; 3. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (E2; 4. basal diet plus 3.3 g probiotic preparation based on Lactobacillus fermentum added to drinking water (E3. Sensory properties of chicken breast muscle were assessed by a five-member panel that rated the meat for aroma, taste, juiciness, tenderness and overall acceptability. The ANOVA results for each attribute showed that at least one mean score for any group differs significantly (p ≤0.05. Subsequent Tukey's HSD revealed that only C group had significantly higher mean score (p ≤0.05 for each attribute compared with E2 group. As regards the E1 and E3 groups, there were not significant differences (p >0.05 in aroma, taste and tenderness when compared to C group, with the significantly lowest juiciness value (p ≤0.05 found in E3 group and significantly lower values of overall acceptability in both groups (p ≤0.05. In addition, it is noteworthy that control group received the highest raking scores for each sensory attribute, i.e. the supplements did not influence positively the sensory quality of chicken breast meat. Principal component analysis (PCA of the sensory data showed that the first 3 principal components (PCs explained 69.82% of the total variation in 5 variables. Visualisation of extracted PCs has shown that groups were very well represented, with E2 group clearly distinguished from the others. Normal 0 21 false false false SK X-NONE X-NONE
Comparisons between various cavity and panel noise reduction control in double-panel structures
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
The significance of memory in sensory cortex
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.
Perceptual Aspects of Postural Control: Does Pure Proprioceptive Training Exist?
Nagy, Edit; Posa, Gabriella; Finta, Regina; Szilagyi, Levente; Sziver, Edit
2018-06-01
As proprioceptive training is popular for injury prevention and rehabilitation, we evaluated its effect on balance parameters and assessed the frequency spectra of postural sway linked with the various sensory channels. We recorded the Center of Mass displacement of 30 healthy student research participants (mean age = 21.63; SD = 1.29 years) with a single force plate under eyes open (EO) and eyes closed (EC) positions while standing on either a firm or foam surface, both before and after an 8-week balance training intervention on a foam surface with EC. We subjected the data to frequency power spectral analysis to find any differences between the frequency bands, linked with various sensory data. On the foam surface in the EC condition, the sway path decreased significantly after proprioceptive training, but, on the firm surface in the EC condition, there was no change. On the foam surface in the EC condition, there was also a significant decrease in frequency power postproprioceptive training in the medium-to-low frequency band. While our data indicate better posttraining balance skills, improvements were task specific to the trained condition, with no transfer of the acquired skill, even to a similar, easier condition. As training improved the middle-low frequency band, linked with vestibular signals, this intervention is better described as balance than "proprioceptive" training.
Modularity in Sensory Auditory Memory
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...
Directory of Open Access Journals (Sweden)
Patricia Vit
2011-06-01
Full Text Available Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini of the Huottuja (Piaroa community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa "isabitto" and dark amber Tetragona clavipes "ajavitte", the false light and dark "angelita" honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA. The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50% was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69% was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.
Directory of Open Access Journals (Sweden)
Patricia Vit
2011-10-01
Full Text Available Pot honey is the most abundant honey in the forest, produced by many species of stingless bees (Meliponini of the Huottuja (Piaroa community in Paria Grande, Venezuela. However, the commercialization of this honey is low, and false honeys, which are sold in labelled bottles, are easily found in the market. This study has investigated the ability of an untrained panel of Piaroa assessors to differentiate the genuine from the false pot honey using the Free-choice profile. This sensory method allows consumers to use their own words to describe and to quantify sensory attributes of a product. The genuine honeys, light amber Melipona fuscopilosa "isabitto" and dark amber Tetragona clavipes "ajavitte", the false light and dark "angelita" honeys, and the amber Apis mellifera honey, were evaluated. Sensory attributes related to the appearance, color, odor, flavor and mouthfeel were elicited in a qualitative session and were quantified in 10-cm unstructured line scales using individual score sheets. The data were analyzed by Generalized Procrustes Analysis (GPA. The bidimensional plot successfully separated genuine from false pot honeys. The first dimension (39.50% was represented by the low viscosity, fermented odor and sour taste, whereas the second dimension (24.69% was related to fruity and honey odor and flavor. Huottuja assessors differentiated the five honey types in terms of the perceived sensory characteristics.
Dzakovich, Michael P; Ferruzzi, Mario G; Mitchell, Cary A
2016-09-14
Fruits harvested from off-season, greenhouse-grown tomato plants have a poor reputation compared to their in-season, garden-grown counterparts. Presently, there is a gap in knowledge with regard to the role of UV-B radiation (280-315 nm) in determining greenhouse tomato quality. Knowing that UV-B is a powerful elicitor of secondary metabolism and not transmitted through greenhouse glass and some greenhouse plastics, we tested the hypothesis that supplemental UV-B radiation in the greenhouse will impart quality attributes typically associated with garden-grown tomatoes. Environmentally relevant doses of supplemental UV-B radiation did not strongly affect antioxidant compounds of fruits, although the flavonol quercetin-3-O-rutinoside (rutin) significantly increased in response to UV-B. Physicochemical metrics of fruit quality attributes and consumer sensory panels were used to determine if any such differences altered consumer perception of tomato quality. Supplemental UV-A radiation (315-400 nm) pre-harvest treatments enhanced sensory perception of aroma, acidity, and overall approval, suggesting a compelling opportunity to environmentally enhance the flavor of greenhouse-grown tomatoes. The expression of the genes COP1 and HY5 were indicative of adaptation to UV radiation, which explains the lack of marked effects reported in these studies. To our knowledge, these studies represent the first reported use of environmentally relevant doses of UV radiation throughout the reproductive portion of the tomato plant life cycle to positively enhance the sensory and chemical properties of fruits.
Saklar, Sena; Ertas, Erdal; Ozdemir, Ibrahim S; Karadeniz, Bulent
2015-10-01
The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95 °C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85 °C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85 °C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95 °C due to the bitter taste and dark colour.
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.
Features of ABWR operator training with a full-scope simulator
International Nuclear Information System (INIS)
Kondou, Shin'ichi
1999-01-01
Many innovations have been incorporated into the Advanced BWR (ABWR) type control panels. In the BWR Operator Training Center (BTC), we started ABWR operator training using an ABWR full-scope simulator prior to the first ABWR plant's commercial operation. In consideration of the features of the ABWR type control panels, BTC has been conducting ABWR operator training focusing on the following 2 points; (1) Operator training reflecting the differences in the Human-Machine Interface (HMI). The new HMI devices which have the touch-operation function were introduced. These devices have higher operability, however, they require new operational skills. We planned the training program so that operators can fully acquire these skills. Also the compact main console and the new HMI devices made it relatively difficult for the operator crews to grasp visually what an operator was doing. We provide the training to have proper communication skills, and check trainees' operation using monitoring systems for simulator training. (2) Operator training responding to the expanded operation automation system. The scope of the automation system was expanded to reduce the operators' burden. We provide the training to improve the trainees' competence for 'operation and monitoring' suitable to both manual and automatic operational modes. (author)
Martial arts: time needed for training.
Burke, David T; Protopapas, Marina; Bonato, Paolo; Burke, John T; Landrum, Rpbert F
2011-03-01
To measure the time needed to teach a series of martial arts techniques to proficiency. Fifteen volunteer subjects without any prior martial arts or self-defense experience were recruited. A panel of martial arts experts selected 21 different techniques including defensive stances, arm blocks, elbow strikes, palm strikes, thumbs to eyes, instep kicks and a carotid neck restraint. The critical elements of each technique were identified by the panel and incorporated into a teaching protocol, and then into a scoring system. Two black belt martial arts instructors directed a total of forty-five 45-minute training sessions. Videotaped proficiency testing was performed weekly. The videotapes were reviewed by the investigators to determine the proficiency levels of each subject for each technique. The techniques were rated by the average number of training sessions needed for an individual to develop proficiency in that technique. The mean number of sessions necessary to train individuals to proficiency ranged from 27 to 38.3. Using this system, the most difficult techniques seemed to be elbow strikes to the rear, striking with thumbs to the eyes and arm blocking. In this study 29 hours of training was necessary to train novice students to be proficient in 21 offensive and defensive martial arts techniques. To our knowledge, this is the first study that attempts to measure the learning curves involved when teaching martial arts techniques.
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.
Crocodylians evolved scattered multi-sensory micro-organs
2013-01-01
Background During their evolution towards a complete life cycle on land, stem reptiles developed both an impermeable multi-layered keratinized epidermis and skin appendages (scales) providing mechanical, thermal, and chemical protection. Previous studies have demonstrated that, despite the presence of a particularly armored skin, crocodylians have exquisite mechanosensory abilities thanks to the presence of small integumentary sensory organs (ISOs) distributed on postcranial and/or cranial scales. Results Here, we analyze and compare the structure, innervation, embryonic morphogenesis and sensory functions of postcranial, cranial, and lingual sensory organs of the Nile crocodile (Crocodylus niloticus) and the spectacled caiman (Caiman crocodilus). Our molecular analyses indicate that sensory neurons of crocodylian ISOs express a large repertoire of transduction channels involved in mechano-, thermo-, and chemosensory functions, and our electrophysiological analyses confirm that each ISO exhibits a combined sensitivity to mechanical, thermal and pH stimuli (but not hyper-osmotic salinity), making them remarkable multi-sensorial micro-organs with no equivalent in the sensory systems of other vertebrate lineages. We also show that ISOs all exhibit similar morphologies and modes of development, despite forming at different stages of scale morphogenesis across the body. Conclusions The ancestral vertebrate diffused sensory system of the skin was transformed in the crocodylian lineages into an array of discrete multi-sensory micro-organs innervated by multiple pools of sensory neurons. This discretization of skin sensory expression sites is unique among vertebrates and allowed crocodylians to develop a highly-armored, but very sensitive, skin. PMID:23819918
A novel serum microRNA panel to discriminate benign from malignant ovarian disease.
LENUS (Irish Health Repository)
Langhe, Ream
2015-01-28
Ovarian cancer is the seventh most common cancer in women and the most frequent cause of gynaecological malignancy-related mortality in women. Currently, no standardized reliable screening test exists. MicroRNA profiling has allowed the identification of signatures associated with diagnosis, prognosis and response to treatment of human tumours. The aim of this study was to determine if a microRNA signature could distinguish between malignant and benign ovarian disease. A training set of 5 serous ovarian carcinomas and 5 benign serous cystadenomas were selected for the initial experiments. The validation set included 20 serous ovarian carcinomas and 20 benign serous cystadenomas. The serum\\/plasma focus microRNA Exiqon panel was used for the training set. For the validation set a pick and mix Exiqon panel, which focuses on microRNAs of interest was used. A panel of 4 microRNAs (let-7i-5p, miR-122, miR-152-5p and miR-25-3p) was significantly down regulated in cancer patients. These microRNAs target WNT signalling, AKT\\/mTOR and TLR-4\\/MyD88, which have previously been found to play a role in ovarian carcinogenesis and chemoresistance. let-7i-5p, miR-122, miR-152-5p and miR-25-3p could act as diagnostic biomarkers in ovarian cancer.
Antalick, Guillaume; Tempère, Sophie; Šuklje, Katja; Blackman, John W; Deloire, Alain; de Revel, Gilles; Schmidtke, Leigh M
2015-10-21
This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.
Directory of Open Access Journals (Sweden)
Regina Kitagawa Grizotto
2012-09-01
Full Text Available The addition of okara flour to an emulsified meat product (Frankfurter type sausage was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B or undecorticated (company A soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm. However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb. However, the okara flour A presented higher values (p < 0.05 for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05 in the physical (color, objective texture, and emulsion stability and chemical (pH and proximate composition measurements of the sausages with and without the okara flour.
Perceptual learning is specific to the trained structure of information.
Cohen, Yamit; Daikhin, Luba; Ahissar, Merav
2013-12-01
What do we learn when we practice a simple perceptual task? Many studies have suggested that we learn to refine or better select the sensory representations of the task-relevant dimension. Here we show that learning is specific to the trained structural regularities. Specifically, when this structure is modified after training with a fixed temporal structure, performance regresses to pretraining levels, even when the trained stimuli and task are retained. This specificity raises key questions as to the importance of low-level sensory modifications in the learning process. We trained two groups of participants on a two-tone frequency discrimination task for several days. In one group, a fixed reference tone was consistently presented in the first interval (the second tone was higher or lower), and in the other group the same reference tone was consistently presented in the second interval. When following training, these temporal protocols were switched between groups, performance of both groups regressed to pretraining levels, and further training was needed to attain postlearning performance. ERP measures, taken before and after training, indicated that participants implicitly learned the temporal regularity of the protocol and formed an attentional template that matched the trained structure of information. These results are consistent with Reverse Hierarchy Theory, which posits that even the learning of simple perceptual tasks progresses in a top-down manner, hence can benefit from temporal regularities at the trial level, albeit at the potential cost that learning may be specific to these regularities.
Dawson, William J
2014-06-01
Recent publications indicate that musical training has effects on non-musical activities, some of which are lifelong. This study reviews recent publications collected from the Performing Arts Medicine Association bibliography. Music training, whether instrumental or vocal, produces beneficial and long-lasting changes in brain anatomy and function. Anatomic changes occur in brain areas devoted to hearing, speech, hand movements, and coordination between both sides of the brain. Functional benefits include improved sound processing and motor skills, especially in the upper extremities. Training benefits extend beyond music skills, resulting in higher IQs and school grades, greater specialized sensory and auditory memory/recall, better language memory and processing, heightened bilateral hand motor functioning, and improved integration and synchronization of sensory and motor functions. These changes last long after music training ends and can minimize or prevent age-related loss of brain cells and some mental functions. Early institution of music training and prolonged duration of training both appear to contribute to these positive changes.
Directory of Open Access Journals (Sweden)
Achille ePasqualotto
2016-04-01
Full Text Available Visual-to-auditory sensory substitution is used to convey visual information through audition, and it was initially created to compensate for blindness; it consists of software converting the visual images captured by a video-camera into the equivalent auditory images, or ‘soundscapes’. Here, it was used by blindfolded sighted participants to learn the spatial position of simple shapes depicted in images arranged on the floor. Very few studies have used sensory substitution to investigate spatial representation, while it has been widely used to investigate object recognition. Additionally, with sensory substitution we could study the performance of participants actively exploring the environment through audition, rather than passively localising sound sources. Blindfolded participants egocentrically learnt the position of six images by using sensory substitution and then a judgement of relative direction task (JRD was used to determine how this scene was represented. This task consists of imagining being in a given location, oriented in a given direction, and pointing towards the required image. Before performing the JRD task, participants explored a map that provided allocentric information about the scene. Although spatial exploration was egocentric, surprisingly we found that performance in the JRD task was better for allocentric perspectives. This suggests that the egocentric representation of the scene was updated. This result is in line with previous studies using visual and somatosensory scenes, thus supporting the notion that different sensory modalities produce equivalent spatial representation(s. Moreover, our results have practical implications to improve training methods with sensory substitution devices.
Gender matters: Private sector training in Vietnamese SMEs
DEFF Research Database (Denmark)
Trifkovic, Neda; Bjerge, Benedikte Alkjærsig; Torm, Nina
such training may be in closing the gender wage gap. We use a matched employer–employee panel dataset to assess why firms train and whether formal training affects wage outcomes in Vietnamese SMEs. Training is generally found to be firm-sponsored and specific in nature. We find that training is associated......, firm-sponsored on-the-job training helps close the gender wage gap.......In many developing countries the skill base is a cause of concern with respect to international competition. Firm-provided training is generally seen as an important tool for bridging the skills gap between labour force and private sector demand. Yet little is known about how successful...
The Significance of Memory in Sensory Cortex.
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.
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.
DEFF Research Database (Denmark)
Petersen, Mikael A.; Hyldig, Grethe; Strobel, Bjarne W.
2011-01-01
Globally, aquaculture systems with water recirculation experience increasing problems with microbial taste and odor compounds (TOCs) such as geosmin and 2-methylisoborneol (MIB). This study investigated the content of geosmin and MIB in water and the flesh of 200 rainbow trouts from eight...... recirculated aquaculture systems in Denmark. TOC content in the fish flesh was measured by a dynamic headspace extraction method and was evaluated by a sensory panel. The results showed significant correlations between TOC content in water and fish and between chemical analysis and sensory perception. When...... geosmin exceeded 20 ng/L in the water, 96% of the fish had an intense muddy flavor, but below 10 ng geosmin/L, 18% of the fish (only 3% in special depuration ponds) had an intense muddy flavor. The results indicate that TOC levels...
Directory of Open Access Journals (Sweden)
Luís Filipe-Ribeiro
2017-06-01
Full Text Available Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume (“Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality” Filipe-Ribeiro et al. (2017 [1]. Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.
Filipe-Ribeiro, Luís; Milheiro, Juliana; Matos, Carlos C; Cosme, Fernanda; Nunes, Fernando M
2017-06-01
Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.
Active inference, sensory attenuation and illusions.
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
Large thermal protection system panel
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.
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
Andersen, Charlotte; Kolmos, Anne; Andersen, Kjeld; Sippel, Volkmar; Stenager, Elsebeth
2017-10-01
Clinical training in managing conflicts and preventing violence seldom contains sensory modulation (SM) as a method to de-escalate and prevent restraint and seclusion. Sensory-based interventions promote adaptive regulation of arousal and emotion. SM is a complementary approach that is associated with reduced rates of seclusion and restraint in mental healthcare, but there is need for more research in this area. Using SM to reduce restraint and seclusion in inpatient mental health care. The study included two similar psychiatric units where one unit implemented SM and one unit served as the control group. In the very beginning of the study, a staff-training program in the use of SM including assessment tools and intervention strategies was established. Data on restraint and forced medicine were sampled post the course of the year of implementation and compared with the control group. The use of belts decreased with 38% compared to the control group. The use of forced medication decreased with 46% compared to the control group. Altogether the use of physical restraint and forced medication decreased significantly with 42% (p mental healthcare facilities has a significant effect on the reduction of restraint and seclusion. As a part of the implementation, staff training and education in SM are crucial.
Directory of Open Access Journals (Sweden)
Sergio Canazza
2013-01-01
Full Text Available This paper presents a system for an interactive multimodal environment able (i to train the listening comprehension in various populations of pupils, both Italian and immigrants, having different disabilities and (ii to assess speech production and discrimination. The proposed system is the result of a research project focused on pupils with sensorial, neuropsychological, and relational impairments. The project involves innovative technological systems that the users (speech terabits psychologists and preprimary and primary schools teachers could adopt for training and assessment of language and speech. Because the system is used in a real scenario (the Italian schools are often affected by poor funding for education and teachers without informatics skills, the guidelines adopted are low-cost technology; usability; customizable system; robustness.
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.
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
Zamora Ramos, Ernesto
Artificial Intelligence is a big part of automation and with today's technological advances, artificial intelligence has taken great strides towards positioning itself as the technology of the future to control, enhance and perfect automation. Computer vision includes pattern recognition and classification and machine learning. Computer vision is at the core of decision making and it is a vast and fruitful branch of artificial intelligence. In this work, we expose novel algorithms and techniques built upon existing technologies to improve pattern recognition and neural network training, initially motivated by a multidisciplinary effort to build a robot that helps maintain and optimize solar panel energy production. Our contributions detail an improved non-linear pre-processing technique to enhance poorly illuminated images based on modifications to the standard histogram equalization for an image. While the original motivation was to improve nocturnal navigation, the results have applications in surveillance, search and rescue, medical imaging enhancing, and many others. We created a vision system for precise camera distance positioning motivated to correctly locate the robot for capture of solar panel images for classification. The classification algorithm marks solar panels as clean or dirty for later processing. Our algorithm extends past image classification and, based on historical and experimental data, it identifies the optimal moment in which to perform maintenance on marked solar panels as to minimize the energy and profit loss. In order to improve upon the classification algorithm, we delved into feedforward neural networks because of their recent advancements, proven universal approximation and classification capabilities, and excellent recognition rates. We explore state-of-the-art neural network training techniques offering pointers and insights, culminating on the implementation of a complete library with support for modern deep learning architectures
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
Hepatic (Liver) Function Panel
... 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 ...
Panel Resonance Control and Cavity Control in Double-Panel Structures for Active Noise Reduction
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
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
Borràs, Eva; Ferré, Joan; Boqué, Ricard; Mestres, Montserrat; Aceña, Laura; Calvo, Angels; Busto, Olga
2016-07-15
Three instrumental techniques, headspace-mass spectrometry (HS-MS), mid-infrared spectroscopy (MIR) and UV-visible spectrophotometry (UV-vis), have been combined to classify virgin olive oil samples based on the presence or absence of sensory defects. The reference sensory values were provided by an official taste panel. Different data fusion strategies were studied to improve the discrimination capability compared to using each instrumental technique individually. A general model was applied to discriminate high-quality non-defective olive oils (extra-virgin) and the lowest-quality olive oils considered non-edible (lampante). A specific identification of key off-flavours, such as musty, winey, fusty and rancid, was also studied. The data fusion of the three techniques improved the classification results in most of the cases. Low-level data fusion was the best strategy to discriminate musty, winey and fusty defects, using HS-MS, MIR and UV-vis, and the rancid defect using only HS-MS and MIR. The mid-level data fusion approach using partial least squares-discriminant analysis (PLS-DA) scores was found to be the best strategy for defective vs non-defective and edible vs non-edible oil discrimination. However, the data fusion did not sufficiently improve the results obtained by a single technique (HS-MS) to classify non-defective classes. These results indicate that instrumental data fusion can be useful for the identification of sensory defects in virgin olive oils. Copyright © 2016 Elsevier Ltd. All rights reserved.