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At least 1,225 records · Page 68Linked to original sources
PubMed2006

Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.

Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes.

Aspartame↗
PubMed1994

Sensory perception and pleasantness of food flavors in elderly subjects.

This study was designed to determine the perceived intensity and pleasantness of different food flavors. A group of 32 young subjects (mean age: 22, range 20-25) and 23 elderly subjects (mean age: 76, range 72-82) judged the intensity and the pleasantness of five series of food flavors, each with five geometrically spaced concentration levels: (a) bouillon flavor in water, (b) tomato juice flavor in water, (c) orange juice flavor in water, (d) strawberry flavor in yogurt, and (e) sugar in unsweetened yogurt. On average, the elderly subjects had lower perceived intensities for the highest concentrations of the series of bouillon, tomato juice, strawberry flavor in yogurt, and sugar in yogurt, whereas the average responses to the lowest concentrations were almost equal. The slope of the psychophysical function for the orange juice flavor was equal for the group of young and elderly subjects. Optimal preferred concentrations were higher for the elderly than for the young subjects in the cases of bouillon, tomato juice and orange flavor. Optimal concentrations for strawberry flavor and sugar in yogurt were about equal. It was found that there are considerable differences between young and elderly subjects in the sensory perception and pleasantness of food flavors. Changes with age in functions relating (a) concentration with perceived intensity (psychophysical), (b) concentration with pleasantness, and (c) perceived intensity with pleasantness were specific for the different flavor qualities.

Adult↗
PubMed2003

Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotype.

Eight Hampshire x Rambouillet crossbred wethers expressing the callipyge phenotype and eight Hampshire x Rambouillet half-sibling wethers with a normal phenotype were slaughtered when they reached 59 kg. The supraspinatus (SPM), longissimus (LM), and semitendinosus (STM) muscles were analyzed to determine callipyge effects on calpain and calpastatin activities, sarcomere length, percentage of muscle fiber types, and muscle fiber areas. After 14 d of aging, chops were frozen until analyses for trained sensory panel evaluations, Warner-Bratzler shear force values, and consumer perceptions of tenderness, flavor, juiciness, and overall satisfaction of chops were conducted. Calpastatin activity was 57% greater (P < 0.05) and m-calpain activity was 33% greater (P < 0.05) in muscles from carcasses of callipyge than normal sheep. Sarcomeres were shorter (P < 0.001) in the LM than the SPM or STM, regardless of phenotype. Muscle fiber area was 76% larger (P < 0.05) in the LM of callipyge than normal sheep, but muscle fiber area was not affected (P > 0.05) by phenotype in the SPM or STM. Phenotype had no effect (P = 0.12) on the percentage of slow-twitch, oxidative fiber types in any of the three muscles. In STM and LM from callipyge lambs, the percentage of fast-twitch, oxidative/glycolytic fibers was lower (P < 0.05) and that of fast-twitch-glycolytic fibers was higher (P < 0.05) than in their normal counterparts. Phenotype did not affect (P = 0.90) the fiber type percentage in the SPM. Callipyge LM were less tender and normal LM were more tender than other chops (P < 0.05). Callipyge loin chops had higher Warner-Bratzler shear force values than other chops (P < 0.001). Consumers rated fewer (P < 0.05) callipyge loin and shoulder chops acceptable in juiciness, tenderness, and overall acceptability than normal chops, but phenotype did not affect (P > 0.05) consumer acceptability of leg chops. These results indicate that LM from Hampshire x Rambouillet sheep displaying the callipyge phenotype had higher calpastatin activity and were less tender than the LM from normal sheep. In addition, consumer perceptions indicated that only one in 10 leg chops, one in five shoulder chops, and one in four loin chops from callipyge sheep were unacceptable.

Animals↗
PubMed1992

Perceptions of spreading fats among women in Helsinki whose households use only butter or margarine.

This study sought to investigate whether women's perceptions about butter and soft margarine vary by the use of these fats. From interviews in 1984 with 102 middle-aged women from a follow-up dietary survey in Helsinki 27% of their households were classified as exclusive butter users, 46% used both butter and margarine and 27% used only margarine. The women evaluated margarine less "tasty" but "lighter", and "healthier" than butter. Women whose households used butter exclusively rated it more "useful" than those who used margarine, whereas women whose households used exclusively margarine rated it higher on taste than did exclusive butter users. Butter is a valued traditional food in Finland, and probably the taste of butter is still a reference standard for all spreads. Nevertheless some of the respondents had evidently come to like the soft vegetable margarine that was not available in their childhood.

Adult↗
PubMed2002

Chemical composition and flavor of ecuadorian cocoa liquor.

The contribution of the chemical composition to the flavor of cocoa liquor from an Ecuadorian selfed population of clone EET 95 was investigated. Polyphenols, purine alkaloids, organic acids, and sugars were quantified, and the key sensory characteristics of cocoa were scored by a trained panel. Despite the short bean fermentation (2 days) commonly used for Arriba cocoa, acetic acid content was closely correlated to liquor pH, demonstrating its essential role in cocoa liquor acidification. Polyphenols were positively correlated to astringency, bitterness, and the green note and negatively correlated to the fruity character. Alkaloid and polyphenol levels fluctuated significantly within the selfed progeny and tended to be lower than those of the heterozygous clone EET 95 (inbreeding effect). These results support the idea that polyphenols might be essential to the overall perception of cocoa liquor characteristics and indicate that the composition and the sensory quality of cocoa liquor are the result of both a genotypic contribution and the conditions of fermentation and roasting.

Acetic Acid↗
PubMed1999

Effect of sucrose on the perceived flavor intensity of chewing gum.

The release of sucrose and menthone from chewing gum was measured in-mouth and in-nose, respectively, during eating. Swabs of saliva were taken from the tongue and analyzed using a rapid, direct liquid-mass spectrometry procedure. Menthone concentration in-nose was monitored on a breath-by-breath basis using direct gas phase atmospheric pressure chemical ionization-mass spectrometry. Simultaneously with the volatile release, trained panelists followed the change in mint flavor by time-intensity (TI) analysis. Two types of commercial chewing gum were analyzed. Both showed that the panelists perception of mint flavor followed sucrose release rather than menthone release. The temporal analysis of the chemical stimuli, with simultaneous TI analysis, provided unequivocal evidence of the perceptual interaction between nonvolatile and volatile flavor compounds from chewing gum.

Breath Tests↗
PubMed2006

Neglect and extinction: within and between sensory modalities.

PURPOSE: The interest in human conscious awareness has increasingly propelled the study of neglect, the most striking occurrence of an acquired lack of conscious experience of space. Neglect syndromes commonly arise after unilateral brain damage that spares primary sensory areas nonetheless leading to a lack of conscious stimulus perception. Because of the central role of vision in our everyday life and motor behaviour, most research on neglect has been carried out in the visual domain. Here, we suggest that a comprehensive perspective on neglect should examine in parallel evidence from all sensory modalities. METHODS: We critically reviewed relevant literature on neglect within and between sensory modalities. RESULTS: A number of studies have investigated manifestations of neglect in the tactile and auditory modalities, as well as in the chemical senses, supporting the idea that neglect can arise in various sensory modalities, either separately or concurrently. Moreover, studies on extinction (i.e., failure to report the contralesional stimulus only when this is delivered together with a concurrent one in the ipsilesional side), a deficit to some extent related to neglect, showed strong interactions between sensory modality for the conscious perception of stimuli and representation of space. CONCLUSIONS: Examining neglect and extinction by taking into account evidence from all sensory modalities in parallel can provide deeper comprehension of the neglect syndrome mechanisms and possibly more effective multi-sensory based rehabilitation approaches.

Animals↗
PubMed2004

Processing fluency and aesthetic pleasure: is beauty in the perceiver's processing experience?

We propose that aesthetic pleasure is a function of the perceiver's processing dynamics: The more fluently perceivers can process an object, the more positive their aesthetic response. We review variables known to influence aesthetic judgments, such as figural goodness, figure-ground contrast, stimulus repetition, symmetry, and prototypicality, and trace their effects to changes in processing fluency. Other variables that influence processing fluency, like visual or semantic priming, similarly increase judgments of aesthetic pleasure. Our proposal provides an integrative framework for the study of aesthetic pleasure and sheds light on the interplay between early preferences versus cultural influences on taste, preferences for both prototypical and abstracted forms, and the relation between beauty and truth. In contrast to theories that trace aesthetic pleasure to objective stimulus features per se, we propose that beauty is grounded in the processing experiences of the perceiver, which are in part a function of stimulus properties.

Affect↗
PubMed1997

Effect of milk fat content on flavor perception of vanilla ice cream.

The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount of free vanillin decreased when fat content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No significant difference was found in sweetness perception. Among 11 time-intensity parameters for vanilla flavor perception, the panel found a significant difference only in the time required to reach maximum vanilla intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensory quality improved, and overall preference increased.

Animals↗
PubMed2003

Conformity and dietary disinhibition: a test of the ego-strength model of self-regulation.

OBJECTIVE: Ego-strength depletion was examined as an explanation for dietary disinhibition in restrained eaters. We predicted that the depletion of ego strength resulting from having to choose whether to conform would undermine dietary restraint. METHOD: Participants completed an Asch-type conformity task, after which they completed a taste-rating task in which food intake was measured. RESULTS: As predicted, restrained eaters who repeatedly exercised choice ate significantly more than did restrained eaters who did not exercise choice. DISCUSSION: An ego-strength model of dietary restraint is discussed.

Cognition↗
PubMed1996

Mecamylamine-induced impairment of acquisition and retrieval of olfactory conditioning in the honeybee.

Mecamylamine, a nicotinic receptor antagonist, was injected into the honeybee brain haemolymph. The effects of the drug were investigated on Pavlovian conditioning of the proboscis extension reflex. The conditioned response was acquired after a one-trial learning session, consisting of an olfactory-conditioned stimulus combined with a gustatory antennal unconditioned stimulus. The drug was injected at different times before or after the learning session in order to dissociate its effects on acquisition, consolidation and retrieval processes. The performance was evaluated in short-delayed recall tasks. To control potential effects on sensory-motor activity, the effects of the drug were also investigated on sensory processes (through olfactory and gustatory functions) and on motor processes of proboscis extension. The results of conditioning experiments showed that pretrial injection induced a decrease of retention performance 1 h after the learning trial. Mecamylamine injected 20 min after the learning session induced a time-dependent impairment of retention performance, as has been shown by the performance level registered from 10 to 80 min after injection. A 5-min post-trial injection had no effect on retention performance. Control experiments did not reveal any effect of mecamylamine on the response reflex of proboscis extension and on responsiveness to olfactory stimuli (geraniol, lavender and vanillin). The absence of effects on sensory perception combined with the amnestic effect induced by pre- or late post-trial injections lead us to conclude that mecamylamine specially impaired acquisition and retrieval processes. The involvement of nicotinic-like receptors in these processes is discussed.

Animals↗
PubMed2006

The molecular basis for wine grape quality--a volatile subject.

Volatile organic compounds are important flavor components of finished wines. In addition to winemaking practices, which shape wine quality, cultivation of the grape berries in the vineyard each season affects the production of volatile organic compounds as well as other chemical components that ultimately contribute to our perception of flavor in finished wines. By studying how berry flavor components are determined by the interplay of vine genotypes, the environment, and cultivation practices at the molecular level, scientists will develop advanced tools and knowledge that will aid viticulturalists in consistently producing balanced, flavorful berries for wine production.

Agriculture↗
PubMedDate not supplied

Dorzolamide versus pilocarpine as adjunctive therapies to timolol: a comparison of patient preference and impact on daily life.

The purpose of this study was to compare 2% dorzolamide three times daily with 2% pilocarpine four times daily to determine patient preference, tolerability, and impact on daily life in patients concurrently receiving 0.5% timolol twice daily for treatment of elevated intraocular pressure (IOP). Seventy-five patients were enrolled in this 4-week, randomized, two-period, crossover study. The Comparison of Ophthalmic Medications for Tolerability questionnaire was used to assess patient preference and perception of side effects and activity limitations resulting from the study medications. IOP measurements were obtained 2 hours after drops were instilled and visual field tests were performed at baseline and at the end of each crossover period. Significantly more patients receiving pilocarpine than dorzolamide reported adverse experiences and discontinued the drug because of these adverse experiences. Similarly, patients reported more interference with their daily life because of side effects and activity limitations when receiving pilocarpine. Vision difficulties, accommodation difficulties, and brow ache were reported more often and were considered more bothersome by patients receiving pilocarpine. Bitter/unusual taste was reported more frequently and was considered more bothersome by patients receiving dorzolamide. Patients also reported missing fewer doses and were more satisfied with their medication when receiving dorzolamide. All of these changes were considered statistically significant. IOP control was not significantly different with either dorzolamide or pilocarpine. However, patients experienced a significant worsening of the mean defect of automated visual field examinations when receiving pilocarpine. At the end of the study, among patients with a preference, dorzolamide was preferred to pilocarpine by a ratio of more than 9:1. Overall, 81.9% of patients preferred dorzolamide. Thus dorzolamide demonstrated better tolerability and less adverse impact on daily life than pilocarpine.

Adrenergic beta-Antagonists↗
PubMed2000

Contribution of periderm material and blanching time to the quality of pasteurized peach puree.

Fresh peaches were blanched for either a long (20 min) or short (2 min) time, with and without periderm material. Samples were then macerated into purees and pasteurized in boiling water for 30 min. Samples were subsequently stored at 40 degrees C for 4 weeks to determine physicochemical and sensory changes affecting overall quality and nutritional content. Purees containing periderm had higher antioxidant activity (AOX) and individual phenolic acid content after processing and storage, with good correlation to AOX observed with chlorogenic acid (r = 0.82). Long blanch times resulted in increased levels of extraction and retention of both total soluble phenolics and ascorbic acid. Quantitative descriptive analysis demonstrated increased aromatic perception of skin in samples containing periderm material, but the remaining sensory attributes were indistinguishable between treatments. Macerating peaches without periderm removal was demonstrated to increase levels of bioactive phytochemicals and increase the processing yield by 7. 6%, without significantly impacting product quality, color, or sensory attributes.

Antioxidants↗
PubMed1989

Measurement of food perception, food preference, and nutrient selection.

Perception, preference, and selection are all objectively measurable performances that discriminate between different levels of entities such as the sugar, thickener, or protein in a food. A rating or an intake may not be controlled by the word that the experimenter or the subject uses to describe it: "protein"-oriented food selection, "thickness" preference, or "sweetness" perception is proved only when the named objective influence, isolated from any other influence, accounts for the observed variations in choice response. Difference-measuring designs can be extended from merely two levels of an influence to a continuum over the natural range of levels, thus evoking linear psychophysical (dose-response) performance from which the strength of that influence can be estimated. Usually, at least a few influences are operative at once on a choice. Because the interactions may vary among people, the only valid causal analysis is at the individual level. Examples are given of food taste tolerance in the elderly, integration of sensory and attitudinal influences, and dietary choices misattributed to carbohydrate craving.

Adult↗
PubMed2002

Sensitivity to acute methadone dose changes in maintenance patients.

This study assessed whether methadone patients can identify acute dose changes in their maintenance dose, and explored the relationships between self-reported drug effects and real or perceived dose changes. Four times each week patients (N = 10) unpredictably received either 80%, 90%, 100%, 110% or 120% of their usual daily dose (50-100 mg). Approximately 24 hr later they indicated which dose they had received on the previous day, and rated the previous day's dose in terms of good effects, bad effects, and change in medication taste. Correct estimation of the doses received was always at the levels expected by chance alone. Furthermore, this sample of patients could not detect dose-related changes in medication taste. However, self-reports of good effects were significantly higher when patients believed that they had received a dose increment, and ratings of bad effects were higher when patients believed that they had received a dose decrement.

Adult↗
PubMed1986

Design and analysis considerations for a longitudinal study of periodontal disease.

Perception and concern for the health changes in our aging population led the Veterans Administration to initiate an interdisciplinary and longitudinal investigation of the aging process, the Veterans Administration Normative Aging Study, in 1963. A cohort of the 2,280 healthy men of this study self-selected to enroll in the dental longitudinal study, an investigation of oral health in these healthy males. In 1968, 1,221 men between the ages of 25 and 75 began with a baseline cycle of 5 general series of examinations, including an interim health history and survey of dietary habits; masticatory performance and taste thresholds; salivary analyses; oral cytologic and radiographic survey and comprehensive clinical data on caries and periodontal status. Design considerations for the Dental Longitudinal Study included prospective planning of specific oral variables to be recorded, and provision of collection techniques to allow for additional analyses based on a wide menu of retrospective data. The volunteer cohort was screened to obtain men who met stringent general health criteria, who represented wide socioeconomic ranges and would likely remain geographically stable. Importantly, enrollment in the parent study was without regard for dental status or oral health. Administrative design considerations included orderly transfer for exam data to machine-readable format by use of optical scan forms designed to register specific oral variables, with security preserved for the primary source records and rapid record retrieval. Additional data collection requiring manual coding was designed to transfer spreadsheets of clinical impressions and diagnoses to computer retrieval protocols. Provisions for recording of exceptional circumstances, i.e., salient oral pathology, were recognized and the optical scan forms modified to index and retrieve such cases.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗