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PubMed1983

Taste and smell in disease (second of two parts).

Disorders of taste and smell are common occurrences that can lead to modifications of dietary habits that may in turn exacerbate disease states or nutritional deficiencies. In addition, they are often nagging problems that diminish the quality of life. Such disorders can result from a range of disease states, pharmacologic and surgical intervention, aging, radiation, and environmental exposure. A search for the pathogenetic mechanism should include the determination of possible (1) local injury from physical or chemical causes, (2) damage to neural projections, (3) disturbance of the cycle of regeneration of chemoreceptors resulting from general malnutrition, disease agents, metabolic disturbances, drugs, or radiation, and (4) alteration in the saliva or fluids bathing the olfactory mucosa by drugs or metabolic agents. Viral infections, normal aging, head injuries, and nasal obstructions are the most common causes of smell disorders. Drugs are common offenders in taste dysfunction. Chemosensory disorders frequently remit when concomitant medical conditions are treated or offending drugs removed, although full recovery may take several months. Considerable research is now under way in this area, and it is to be hoped that we will soon have a better understanding of how to diagnose and treat these common disorders.

Age Factors↗
PubMed1979

Salt taste detection: an R-index approach to signal-detection measurements.

The R-index approach to the signal-detection P(A) index of sensitivity was used to measure taste sensitivity to NaCl solutions. The R-index is the predicted probability of the correct choice of a signal, for a given signal-noise pair. For flow-wise and sipwise presentation, R-indices did not fluctuate significantly, provided subjects could not see the stimuli yet to be presented, indicating a lack of systematic sensitivity drift. The simultaneous measurement of more than one signal strength with reference to a common noise stimulus was seen to be a viable and sensitive procedure. Comparison of flow-wise and sipwise presentation of stimuli using R-indices, indicated that the former elicited greater subject sensitivity to NaCl taste.

Adolescent↗
PubMed1982

Salt taste sensitivity and stimulus volume: effect of stimulus residuals.

Sodium chloride (NaCl) stimulus residuals were seen to be greater after a large-volume NaCl rinse than after a small-volume rinse. Predicted changes in sensitivity dependent on adapting concentrations determined by residual levels were confirmed by signal detection R-index measures of sensitivity. R-index values were seen to be independent of the volume of the test water and NaCl stimuli used in their determination.

Adaptation, Physiological↗
PubMed1984

Alternative explanations for procedural effects on magnitude-estimation exponents for taste, invoking adaptation, context, and volume effects.

Taste adaptation to residual stimuli from prior tastings was considered along with context and volume effects. These factors are proposed as alternative or supplemental explanations for the differences in the magnitude-estimation exponent (slope of the log-log plot of taste intensity versus solute concentration) that have been obtained by various workers using different stimulus presentation procedures.

Adaptation, Psychological↗
PubMed2004

Clinical relevance of nasal polyps in individuals recruited from a general population-based study.

OBJECTIVE: To compare the clinical presentations of individuals with nasal polyps detected by endoscopy in a general population sample with those of patients with nasal polyp disease seeking medical attention. MATERIAL AND METHODS: A total of 38 individuals with nasal polyps from a population-based sample were compared with 38 matched controls and a third group consisting of 44 patients who presented to an outpatient clinic with symptoms and diagnosed nasal polyps Upper and lower airway symptoms were registered. Polyp size, peak nasal inspiratory flow (PNIF), olfactory function and health-related quality of life were measured. RESULTS: Compared with the individuals with nasal polyps in the population sample, patients actively seeking medical care for nasal polyposis experienced more symptoms of nasal blockage and an impaired sense of smell, and had more extensive polyps and reduced PNIF. There were equal frequencies of asthma symptoms in these two groups. Compared with the controls, the individuals with nasal polyps in the population sample had a greater frequency of asthma symptoms and aspirin intolerance and also experienced an impaired sense of smell. CONCLUSION: Nasal polyps alone, as seen occasionally, are indicative of airway disease involving the upper and lower respiratory tracts.

Adult↗
PubMed1982

Sensory discrimination, intensity perception, and affective judgment of sucrose-sweetness in the overweight.

Differential sensitivity, intensity perception, and pleasantness of sucrose-sweetness was determined with two groups of women, 13 overweight and 12 normal weight. Discriminability, psychophysical, psychohedonic, and preference functions were determined for both groups. In addition, maximally preferred sweetness intensities and the corresponding maximally preferred sucrose concentrations were calculated. The data showed that the two groups did not differ in any of these functions or measures. Individual variability in affective response behavior was larger within the overweight than within the normal weight group.

Adult↗
PubMedDate not supplied

Male and female correlations for taster (P.T.C.) phenotypes and rate of adolescent development.

Growth and development from infancy to age 18 years in tasters and non-tasters of phenylthiocarbamide (P.T.C.) were studied in 50 female and 44 male subjects. Taster girls reached all indices of maturation an average of 3.8 months earlier than non-taster girls. The reverse was true for boys, non-tasters maturing on average 6.2 months earlier than tasters. For both sexes, there was a significant correlation between an overall Maturity Index and P.T.C. sensitivity, positive for girls and negative for boys. Thirty-two of the females and 20 of the males could be classified according to P.T.C. genotype. For these, the onset, midpoint, and end of the pubertal growth spurt was estimated. Heterozygotes reached these points at times intermediate to homozygotes. Taster females preceded non-taster females and non-taster males preceded taster males by about 6 months. The finding of reversed associations between P.T.C. phenotype and maturation in males and females implies that factors underlying the P.T.C. polymorphism may not be confined to mediation through thyroid metabolism, but may also involve other complex pathways of the hypothalamic-pituitary-gonadal axis, particularly those of the sex hormones. The data were examined for evidence of whether or not the findings could be related to a means of maintaining the P.T.C. polymorphism. A significant negative assortative mating pattern was found. This accords with reports from the literature indicating personality differences between early and late maturers and a tendency for spouses to have similar personality characteristics. However, disassortative mating alone could not produce a stable equilibrium. A hypothesis for the maintenance of the P.T.C. polymorphism is developed on the assumption that the timing of puberty is related to reproductive fitness and subject to balancing selection. Heterozygotes for P.T.C. would be at an advantage because they have intermediate maturation times. In this small sample, P.T.C. heterozygotes were also found to produce more offspring than homozygotes.

Adolescent↗
PubMedDate not supplied

Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception.

Standardized techniques are still needed to characterize the consistency of gruels for infants in developing countries. The aim of this study was to evaluate the interest of the use of the Bostwick consistometer. Bostwick flow was measured on gruels prepared with different flours, at low or high energy density (i.e. without or with amylase). The range of Bostwick flow, from 0 to 240 mm/30 sec, adequately described a wide range of gruel consistencies from completely liquid to almost solid. However, the temperature of the gruel must be carefully controlled during measurements as Bostwick flow is highly temperature dependent, especially in the case of gruels with high energy density. The relationship between Bostwick flow and apparent viscosity proved to depend on the type of gruel: at an apparent viscosity of 1 Pa.sec, gruels prepared from maize, rice, millet or multicomponent flours had different Bostwick flow values of, respectively, 20, 35, 75 and 55 mm/30 sec. Sensory analysis was then performed with a panel of mothers of infants and young children in Ouagadougou (Burkina Faso). Gruels of similar apparent viscosity and different Bostwick flow distances or of inversely similar Bostwick flow distances and different apparent viscosities were prepared by adding carob seed flour, and differentiation and ranking tests were then carried out. Both types of test revealed that mothers differentiated similar gruels having different Bostwick flow distances more easily than gruels having different apparent viscosities. It can thus be concluded that Bostwick flow, which is an empirical multi-criteria parameter, conveys the sensory perception of gruel consistency better than apparent viscosity.

Adult↗
PubMed1976

Lactones in foods.

Lactones represent another important class of flavor compounds that have been found in a wide variety of foods although traditionally they have been mainly associated with dairy products. This review summarizes their occurrences in foods along with their formation pathways, sensory properties, and isolation, identification, and synthesis techniques specific to lactones associated with food flavor.

Alcohols↗
PubMed1977

Psychophysical and psychometric approaches to sensory evaluation.

Sensory evaluation has recently utilized the methods developed by psychophysicists and psychometricians, who week to represent data in terms of various scales and mathematical formulations. This review covers the development of ratio scaling to develop relations between sensory and instrumental measures of food, the use of multivariate psychophysical procedures which relate a variety of physical variables to a single sensory response, and the use of multidimensional scaling to relate different sensory percepts to each other. Each of these approaches is nascent in applications to sensory evaluation, although the mathematics and formulations are very developed. Each approach gives the experimenter insights into subjective and objective correlations and the manner in which the panelist perceives relations among stimuli. The treatment of the reported literature for each approach follows the same course: necessary conditions for its application to sensory evaluation, experiences with model systems and real foods, and potential uses and limitations in sensory evaluation.

Alcohols↗
PubMed1978

The psychophysical relationships between color and flavor.

Psychophysics has become a well-defined discipline in science and is undergoing a period of transition from the theoretical and academic to the applied. Certainly the use of magnitude estimation in flavor evaluation is becoming more accepted, and concurrently the food research area is utilizing the colorimetric techniques which are available. However, there has been virtually no investigation carried out on the quantitative relationships which exist between color and flavor in a psychophysical sense. Intuitively, many researchers state the qualitative effect of color on flavor, but the quantification of these techniques is practically nonexistent. This paper will attempt to summarize the psychophysical techniques which are available for such studies, as well as discuss the importance of these studies. Great controversy exists concerning the need for colorants in food. If color does indeed affect flavor quantitatively, it will affect intake and, therefore, final nutritional status of the public in a quantitative manner. This controversy should be resolved in the light of fact, not intuition.

Color↗
PubMed1978

Orange juice quality with an emphasis on flavor components.

This review studies the chemistry of the flavor of citrus juices with emphasis on the components of the flavor of orange juice and their origin in the different parts of the orange fruit. Citrus processing and the nature of the various products as they affect flavor are discussed. The composition of peel oil, aroma oil, orange juice, orange essence, and orange essence oil is presented. The relationship between flavor and color are discussed and the role of lipid components as they affect flavor stability and off-flavors are described. Spoilage resulting from microbes is briefly treated. The nutritional value of orange juice is cited.

Beverages↗
PubMed1979

Furans in foods.

Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.

Alcoholic Beverages↗
PubMed1983

Flavor potentiators.

This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides. In addition, their food occurrences, mode of action, manufacturing procedures, and methods of analyses will be discussed. Also, attention will be given to miscellaneous compounds that possess flavor potentiating properties.

Adolescent↗
PubMed2004

Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.

The first Alicyclobacillus spp. was isolated in 1982, and was originally thought to be strictly limited to thermophilic and acidic environments. Two years later, another Alicyclobacillus sp., A. acidoterrestris, was identified as the causative agent in spoilage of commercially pasteurized apple juice. Subsequent studies soon found that Alicyclobacillus spp. are soilborne bacteria, and do not strictly require thermophilic and acidic environments. Alicyclobacillus spp. posess several distinct characteristics; the major one is their ability to survive commercial pasteurization processes and produce off-flavors in fruit juices. The fruit juice industry has acknowledged Alicyclobacillus spp. as a major quality control target microorganism. Guaiacol and halophenols were identified as the offensive smelling agent in many Alicyclobacillus spp. related spoilage. Though the exact formation pathway of these off-flavors by Alicyclobacillus spp. are not yet identified, studies report that the presence of Alicyclobacillus spp. in the medium may be a major contributor to the formation of these off-flavors. Many identification methods and isolation media were developed in the last two decades. However, most of these methods were developed specifically for A. acidoterrestris, which was the first identified off-flavor producing Alicyclobacillus. However, recent studies indicate that other species of Alicyclobacillus may also produce guaiacol or the halophenols. In this respect, all Alicyclobacillus spp. should be monitored as potential spoilage bacteria in fruit juices. This article includes an overall review of the history of Alicyclobacillus spp., characteristics, suggested off-flavor production pathways, and commonly used identification methods for the currently identified Alicyclobacillus spp.

Bacillus↗