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PubMed2004

Pheromone perception and behavior in Drosophila.

Pheromones have essential roles in the social behavior of most animals. Studies of pheromone-driven behaviors are especially attractive in Drosophila melanogaster, because these insects are genetically and molecularly well characterized, have relatively simple central nervous systems compared with vertebrates, and yet they display complex behaviors controlled by sophisticated sensory systems. Like most other aspects of biology, studies on pheromone-driven behaviors have entered a new area, as candidate pheromone receptors and signaling molecules have been identified through the deciphering of the Drosophila genome. These advances have made it possible to make specific manipulations of pheromone pathways for further investigation.

Animals↗
PubMed2004

The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

The diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (LAB). Of the LAB associated with wine, Oenococcus oeni is encouraged during the malolactic (ML) fermentation, a biodeacidification of wine during which the metabolism of diacetyl occurs. Diacetyl, which imparts a buttery aroma and flavour to many fermented foods and beverages, is a key flavour compound of most fermented dairy products. In wine, diacetyl has important stylistic implications. The biosynthesis of diacetyl is dependent upon citric acid metabolism and diacetyl is an intermediate metabolite which can be further reduced to acetoin and the alcohol, 2,3-butanediol. This review will focus on the sensory perception, metabolism, genetics and analysis of diacetyl during wine production. The extensive knowledge of diacetyl metabolism in dairy LAB is used to enhance the understanding of diacetyl metabolism of wine LAB. Factors which can effect the formation and concentration of diacetyl in wine are discussed. These include malolactic bacterial strain, wine chemical and physical parameters (pH, temperature, citric acid, sulfur dioxide, aeration) and the presence of yeast lees. Finally, the affects of other wine components, such as phenolics, are discussed.

Citric Acid↗
PubMed2001

Technical constraints in the development of reduced-fat bakery products.

The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing significant amounts of fat to the population's dietary intake. Face-to-face interviews were conducted with contacts in the technical community of the baking industry, who were usually working in technical and new-product development functions. A discussion guide was developed to cover the main lines of enquiry. The companies selected were ingredient suppliers (eight), manufacturers (twelve) and retailers (four) and so represented each step of the food supply chain. In brief, results showed that current labelling rules were too stringent, and constrained development of reduced-fat bakery products. Products with lower fat levels are harder to make due to altered handling and processing properties. Their quality is usually poorer than standard products, particularly for flavour, texture and mouthfeel. The perception of freshness is reduced and product shelf-life may consequently be shorter. For the product developer, there are relatively few ingredients that can be used in place of fat, and knowledge of how they work is limited, which inhibits product development. There is no identifiable source of technical knowledge in this field. Consumers perceive reduced-fat bakery products to be of lower quality and are generally unwilling to pay higher prices than for standard products.

Consumer Behavior↗
PubMed2006

Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.

Twenty cows were used in a randomized block design experiment for 6 wk to determine the influence of feeding partial ruminally inert Ca salts of palm and fish oil (Ca-PFO), alone or in combination with extruded full-fat soybeans or soybean oil, on milk fatty acid (FA) methyl esters composition and consumer acceptability of milk and Cheddar cheese. Cows were fed either a diet containing 44% forage and 56% concentrate (control) or a diet supplemented with 2.7% Ca-PFO (FO), 5% extruded full-fat soybeans + 2.7% Ca-PFO (FOESM), or 0.75% soybean oil + 2.7% Ca-PFO (FOSO). Total dietary FA content in the control, FO, FOESM, and FOSO diets were 4.61, 6.28, 6.77, and 6.62 g/100 g, respectively. There was no difference in nutrient intake, milk yield, or milk composition among treatments. Conjugated linoleic acid (CLA) C(18:2) cis-9, trans-11 isomer, C(18:1) trans-11 (VA), and total n-3 FA in milk from cows on the control, FO, FOESM, and FOSO treatments were 0.56, 1.20, 1.36, and 1.74; 3.29, 4.66, 6.34, and 7.81; 0.62, 0.69, 0.69, and 0.67 g/100 g of FA, respectively. Concentrations of CLA, VA, and total n-3 FA in cheese were similar to milk. A trained sensory panel detected no difference in flavors of milk and cheese, except for acid flavor below a slightly perceptible level in cheese from all treatments. Results suggest that feeding Ca-PFO alone or in combination with extruded full-fat soybeans or soybean oil enhanced the CLA, VA, total unsaturated and n-3 FA in milk and cheese without negatively affecting cow performance and consumer acceptability characteristics of milk and cheese.

Animals↗
PubMed1986

Auditory spaciousness: some further psychoacoustic analyses.

Psychoacoustic investigations have confirmed the known high correlation of auditory spaciousness and preference in concert-hall types of sound fields. Further, they have provided exploratory results which gave rise to the following interpretations: Auditory spaciousness is a multidimensional perceptual attribute, predominantly caused by early lateral reflections. Low-frequency reverberation may also contribute slightly, but is sensitive with respect to individual taste. All spectral components of early lateral reflections contribute to spaciousness. Spectral restriction of the reflections leads to less favorable judgments. Early lateral reflections which do not contain spectral components above about 3 kHz mainly create image expansion in the front-back direction, thus adding to the sense of envelopment of the listener. If components above about 3 kHz are present, image broadening is prominent. By means of a model of binaural signal processing which takes interaural arrival-time differences as well as interaural level differences into account, a quasiobjective measure of auditory spaciousness can be derived.

Adult↗
PubMedDate not supplied

Quantitative assessment of olfactory experience during pregnancy.

Results of the National Geographic Smell Survey were used to investigate the effects of pregnancy on olfactory perception and odor-related behavior. The responses to test odors and survey questions of 13,610 pregnant and 277,228 nonpregnant U.S. women between 20 and 40 years of age were analyzed. In comparison to nonpregnant women, pregnant women rated their own sense of smell lower, more often rated the test odors less pleasant smelling, more often classified the test odors as inedible, were less likely to report odor-evoked memories, and used perfume and cologne less frequently. Differences in odor detection and intensity rating did not favor either group.

Adult↗
PubMed2000

Relationships of sweet, bitter, and roasted peanut sensory attributes with carbohydrate components in peanuts.

Certain roasted peanut quality sensory attributes have been shown to be heritable. 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, and sample size perspective, to find other methodologies for estimating these traits. Because sweetness is the most heritable trait and it has a significant positive relationship to the roasted peanut trait, the possible relationships between heritable sensory traits and 18 carbohydrate components (inositol, glucose, fructose, sucrose, raffinose, stachyose, and 12 unknown peaks) in raw peanuts from 52 genotypes have been investigated. Previously reported correlations among sweet, bitter, and roasted peanut attributes were evident in this study as well. Where there was positive correlation of total sugars with sweetness, there also was positive correlation of total sugars with roasted peanut attribute and negative correlation of total sugars with bitterness and astringency. The expected generalized relationship of total sugars or sucrose to sweetness could not be established because the relationship was not the same across all market-types. Further work is needed to determine the nature of the chemical components related to the bitter principle, which appear to modify the sweet response and interfere with the sensory perception of sweetness, particularly in the Virginia market-type. Also, certain carbohydrate components showed significant relationships with sensory attributes in one market-type and not another. These differential associations demonstrate the complexity of the interrelationships among sweet, bitter, and roasted peanut sensory attributes. Within two market-types it is possible to improve the efficiency of selection for sweetness and roasted peanut quality by assaying for total carbohydrates. On the basis of the regression values the greatest efficiency would occur in the fastigiate market-type and then the runner.

Arachis↗
PubMedDate not supplied

Orosensory factors in the ingestion of corn oil/sucrose mixtures by the rat.

The experiments reported here were designed to study the orosensory factors contributing to the ingestion of sucrose/corn oil mixtures. When a flavor aversion was conditioned to the sucrose/corn oil mixture, the subsequent aversion to the mixture strongly generalized to the corn oil but very little to the sucrose. Rats conditioned with corn oil show a more profound aversion to the sucrose/corn oil mixture than rats conditioned with sucrose, indicating that the salient feature of the sucrose/corn oil mixture is the oil. Aversion to the sucrose/corn oil mixture does not generalize to a sucrose/mineral oil mixture, giving evidence that the textural aspects of the oil do not play a major role in its perception. This flavor aversion to the mixture is further illustrated in very short-term tests where postingestive factors are minimized, indicating a role for the gustatory system in the detection of the sucrose/corn oil mixture. Preliminary experiments are reported where conditioning tests were run with mixtures of sucrose and linoleic acid, one of the fatty acids that is possibly derived from a breakdown of the corn oil in the oral cavity by lingual lipase from von Ebner's Gland.

Animals↗
PubMed1999

Current knowledge of soft cheeses flavor and related compounds.

Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

Alcohols↗
PubMed2001

The color of odors.

The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information. Together with recent psychophysical and neuroimaging data, our results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination.

Color Perception↗
PubMed2005

Comparison of plain ice and flavoured ice for preventing oral mucositis associated with the use of 5 fluorouracil.

AIMS AND OBJECTIVES: The study aimed to compare the use of plain ice, flavoured ice and standard care, to evaluate the effect on mucositis and to determine patients' perceptions of the two forms of oral cryotherapy. BACKGROUND: Despite evidence that oral cryotherapy is useful in preventing mucositis in patients receiving 5-fluorouracil, concerns have been expressed about its clinical utility, due to potential side effects and negative perceptions. DESIGN: A randomized, controlled, crossover trial was conducted in the outpatient chemotherapy department of an acute care teaching hospital in Perth, Western Australia. Patients were randomized to receive each of three interventions across three cycles of chemotherapy: standard care alone; standard care plus plain ice; and standard care plus flavoured ice. METHODS: Oral mucositis was assessed by nurses prior to each of the three chemotherapy cycles and 15 days after each intervention. Two assessment tools were used, the Oral Assessment Guide, and the Western Consortium Cancer Nursing Research Scale. Participants completed a questionnaire to determine their comfort and satisfaction with oral cryotherapy, as well as factors affecting compliance. RESULTS: Findings from 67 patients revealed that when participants used standard care alone, they were significantly more likely to experience symptoms of mucositis than when they used either plain or flavoured ice. Odds ratios were at least threefold higher for standard care alone, varying according to the instrument used. The two main concerns reported were the taste of flavoured ice and the time required to complete the cryotherapy interventions. Side effects such as nausea, sensitivity and headache were reported more frequently for flavoured ice (n = 11) compared with plain ice (n = 5) and standard care (n = 1). CONCLUSIONS: Both forms of oral cryotherapy were effective in reducing the severity of oral mucositis after chemotherapy and were more effective than standard care alone. Flavoured ice was associated with the highest frequency of side effects. RELEVANCE TO CLINICAL PRACTICE: The benefits of cryotherapy appear to outweigh the problems in this sample of patients. The intervention should be tailored to individual patients, based on preferences for plain versus flavoured ice and small chips vs. larger blocks. Unsweetened frozen fruit juices should be evaluated. Time constraints could be addressed by providing transportable containers of ice.

Antimetabolites, Antineoplastic↗
PubMedDate not supplied

Use of school gardens in academic instruction.

OBJECTIVE: To determine the status of gardens in California schools. DESIGN: A self-administered Internet and mailed survey was sent to all California principals (N = 9805). PARTICIPANTS: 4194 California school principals. VARIABLES MEASURED: School garden practices, attitudes associated with the use of gardens in schools, and perceptions of barriers to having and using school gardens in academic instruction. ANALYSIS: Descriptive statistics and chi-square; P < .05. RESULTS: A 43% response rate was achieved. The most frequent reason for having a garden was for enhancement of academic instruction. Gardens were most commonly used for teaching science, environmental studies, and nutrition. Principals strongly agreed that resources such as curriculum materials linked to academic instruction and lessons on teaching nutrition in the garden would assist in the school garden being used for academic instruction. Principals deemed the garden as being not to slightly effective at enhancing the school meal program. CONCLUSIONS AND IMPLICATIONS: School gardens appear to be predominantly used by most schools to enhance academic instruction. There is a need for curriculum materials and teacher training for gardening and nutrition. The link between the garden and the school meal program is an area that clearly requires attention. School lunch would be a logical setting for provision of edible produce, in addition to taste-testing of fresh produce in the garden or classroom setting.

Administrative Personnel↗
PubMedDate not supplied

Does consumption of beer, alcohol, and bitter substances affect bitterness perception?

The relation between consumption of beer, alcohol, and bitter substances was investigated by comparing 20 each of male adults, low users ( < 720 ml/week) and high users ( > 3.61/week) of beer for sensitivity to and like/dislike for the bitterness of isohumulones. Intake of beer, alcohol, and bitter substances was measured with a food frequency questionnaire and a 14-day recall journal. Intake of alcohol (including alcohol from sources other than beer) and bitter substances was higher for high users of beer than for low users. The average bitterness units (BUs) in the beers consumed by the two groups did not differ, indicating that high users do not consume more bitter beers than low users. Detection thresholds for isohumulones in water did not differ between the two groups, but high users had higher difference thresholds for isohumulones in beer (p < 0.10). In time-intensity measurements of bitterness in beer, low users of beer recorded significantly higher maximum intensities (p < 0.001) and shorter total durations (p < 0.001) than high users, with no difference between the two groups for time to maximum intensity and area under the TI curve. There was no significant difference between the two groups for BUs of beers produced by ad lib mixing of low- and high-bitterness beers, or for mean hedonic ratings of various concentrations of isohumulones in beer. These results suggest that intakes of beer, alcohol, and bitter substances are not major determinants of taste responses to the bitterness of isohumulones.

Adult↗
PubMed2000

Treatment outcomes of fixed or removable implant-supported prostheses in the edentulous maxilla. Part I: patients' assessments.

STATEMENT OF PROBLEM: Distinct clinical parameters determine whether fixed or removable implant-supported prostheses are indicated to restore the edentulous maxilla. However, there is a strong belief that fixed implant prostheses meet with greater patient acceptance and satisfaction, but this may differ from the patients' perceptions, their psychological responses to treatment, and their assessments of the treatment outcome. PURPOSE: This prospective clinical study compared the treatment outcomes of fixed and removable implant-supported restorations in the edentulous maxilla with the main emphasis on the patient's point of view. MATERIAL AND METHODS: Twenty patients who requested an implant-supported superstructure to restore the edentulous maxilla were asked to complete a questionnaire measuring their satisfaction with the present situation and the psychologic impact of their oral health status with their responses marked on a Visual Analog Scale (VAS). Ten patients were treated with a fixed, screw-retained implant prosthesis (group 1), and 10 were treated with a removable, implant-supported and bar-retained overdenture (group 2). Six months after prosthetic rehabilitation, patients were again given the questionnaire to assess their psychologic well-being and satisfaction with the implant-supported restoration. RESULTS: Both prosthesis designs were associated with significant improvements in comfort and retention, function, esthetics and appearance, taste, speech, and self-esteem. No difference was found between the 2 groups with respect to how the patients assessed the implant therapy. However, the results indicated that patients in group 2 experienced greater differences between pretreatment and posttreatment scores for the parameters esthetics, taste, and speech. Treatment costs per unit were significantly higher in group 1 than in group 2. CONCLUSION: Patients in groups 1 and 2 were similarly satisfied with their implant-supported prostheses in the edentulous maxilla with regard to their well-being and the cost-utility, irrespective of whether the restoration was fixed or removable.

Adult↗
PubMed1996

Effect of drink flavor and NaCL on voluntary drinking and hydration in boys exercising in the heat.

This study was intended to assess the influence of drink flavor and composition on voluntary drinking and hydration status in children exercising intermittently at 35 +/- 1 degrees C and 45-50% relative humidity. Twelve boys (9-12 yr) performed three 3-h identical sessions (four 20-min cycling bouts at 50% maximal O2 uptake followed by 25-min rest). One of three beverages (chilled to 8-10 degrees C) was assigned to each session in a Latin-square sequence: unflavored water (W), grape-flavored water (FW), and grape-flavored water plus 6% carbohydrate and 18 mmol/l NaCl (CNa). Drinking was ad libitum. Body weight, heart rate, rectal and skin temperatures, and thirst and stomach fullness perceptions were monitored periodically. Total intake was 610, 882, and 1,157 g in W, FW, and CNa, respectively (CNa-W and CNa-FW; P < 0.05). Hypohydration was observed with W (-0.65% body wt) and FW (-0.32% body wt), but drinking CNa resulted in slight overhydration (+0.47% body wt, CNa-W, CNa-FW; P < 0.05). Other physiological and all perceptual variables were insignificantly different among trails. In conclusion, while flavoring of water reduces children's voluntary dehydration, further addition of 6% carbohydrates and 18 mmol/l NaCl prevents it altogether.

Body Temperature Regulation↗
PubMed2002

An examination of the effects of bilateral excitotoxic lesions of the pedunculopontine tegmental nucleus on responding to sucrose reward.

The effects of bilateral excitotoxic lesions of the pedunculopontine tegmental nucleus (PPTg) on sucrose intake were examined in three experiments. First, in tests of conditioned place preference using 20% sucrose as the reinforcer, it was shown that lesioned rats, regardless of whether they were food deprived or non-deprived, formed normal place preferences and showed normal amounts of locomotion. However, consumption of 20% sucrose in the pairing trials was increased in the deprived PPTg lesioned rats compared to their matched controls. A second experiment showed that sucrose consumption in the home cage was increased in both deprived and non-deprived PPTg lesioned rats, but only when the concentration of sucrose was greater than 12%: below this there were no differences in intake between the lesioned and control rats. In a third home cage experiment, it was again shown that non-deprived PPTg lesioned rats increased their consumption of 20% sucrose compared to controls. PPTg lesioned rats concomitantly reduced their intake of lab chow such that overall energy intake remained the same as that of control rats. These data are taken to suggest (i) that bilateral excitotoxic lesions of the PPTg increase consumption of sucrose selectively in conditions of high motivational excitement; (ii) that the perception of the rewarding value of 20% sucrose, as judged by place preference, is not affected by these lesions; and (iii) that PPTg lesioned rats are able to adjust their energy intake to accommodate increased sucrose loads. These data are consistent with the hypothesis that bilateral excitotoxic lesions of the PPTg do not affect energy balance regulation or judgment of the hedonic value of sucrose, but that they do affect the control of responding in the face of high levels of motivational excitement.

Animals↗
PubMed1996

A double-blind placebo-controlled trial of baclofen in the treatment of tinnitus.

OBJECTIVE: To determine the effectiveness of baclofen in ameliorating tinnitus in adult patients. STUDY DESIGN: Randomized double-blind placebo-controlled trial. SETTING: California Ear Institute at Stanford, California, a tertiary otology/neurotology referral center. PATIENTS: Restricted to adults receiving otologic evaluation at the California Ear Institute at Stanford. Some patients had a primary complaint of tinnitus, whereas others with tinnitus were recruited during treatment for another condition. The study population was felt to be representative of the general population with tinnitus. INTERVENTIONS: Three weeks of baclofen (10 mg orally twice daily for 1 week, 20 mg orally twice daily for the second week, and 30 mg orally twice daily for the third week) or placebo designed to mimic baclofen capsules in route, schedule, appearance, and taste were given to patients. MAIN OUTCOME MEASURES: Tinnitus handicap inventory, pitch and loudness matching, and maskability of tinnitus. RESULTS: Subjective and objective evaluation failed to demonstrate any clinical or statistical advantage of baclofen over placebo. Reports of subjective improvement occurred in only 9.7% of the baclofen versus 3.4% of the placebo groups, a nonsignificant difference. Withdrawal from the baclofen arm of the study occurred in 26% due to side effects, which could be attributed to the medication. CONCLUSIONS: Baclofen is no more effective than placebo in ameliorating tinnitus in adult patients.

Adult↗
PubMed1995

Consumer acceptance of foods lower in sodium.

OBJECTIVE: To assess the magnitude of sodium reduction that can be made without significantly changing the perception of saltiness and acceptability of a broad range of common food items. DESIGN: The investigation was carried out in two phases. Military and civilian volunteers (N = 190 in study 1; N = 380 in study 2) from the US Army Natick Research, Development and Engineering Center rated the saltiness and acceptability of foods containing differing sodium concentrations. SETTING: Consumers rated food items in the sensory testing laboratory. INTERVENTION: "Regular" and "low-sodium" entrees were rated for saltiness and acceptability in study 1. Prepared food, commercially prepared food, and beverages containing various concentrations of sodium were rated for saltiness and acceptability in study 2. STATISTICAL ANALYSES PERFORMED: Results were analyzed using Pearson correlation coefficients, Student's t test, and analysis of variance. RESULTS: The perception of saltiness increased as the concentration of sodium increased. Acceptance ratings varied considerably over a broad range of sodium concentrations, which indicates that the relationship was product specific. Results suggest that a reduction of one third or more in added sodium can be made to some foods without significantly affecting consumer acceptance. APPLICATIONS: The sodium content of food can be reduced by consumer-guided food engineering and food preparation. Alterations in food preparation and product formulation, in conjunction with alterations in diet, can be effective methods for reducing sodium consumption.

Adolescent↗