Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Taste Threshold”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

1,773 records · Page 99Linked to original sources
PubMed2003

Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.

Eight freshly distilled samples of Calvados, a fermented and distilled apple juice, were analyzed by sensory evaluation and direct injection GC to determine the composition of higher alcohols, esters, and aldehydes. The composition determined by direct injection was tentatively related to sensory descriptors. Esters have a probable maximum level around 500 g/hl of pure alcohol (PA). This level also corresponds to the threshold of the main ester constituent, ethyl acetate. A high ratio of esters to ethyl acetate seems to be of prime importance for good quality. Total aldehydes, with a maximum level between 8 and 11 g/hl of PA and mainly comprising acetal (maximum between 5 and 9 g/hl of PA), were related to a "green" descriptor. Higher alcohols do not have a direct impact on quality, but other volatile compounds with a positive impact on flavor should probably be present at a high level. As overall quality was not well related to sensory quality, it was necessary to perform more a precise analysis to determine the key odorants. The Calvados samples were thus extracted using pentane. Gas chromatography, employing both a flame ionization detector and an olfactometry port, was used to analyze the obtained extracts. Seventy-one odors were detected and distributed according to Calvados quality determined by sensory evaluation. Nineteen odors common to all Calvados samples constituted the "skeleton" of the aroma. Twenty-eight odors were specific to a quality class: 6 for good quality, 4 for neutral, and 18 for defective. Twenty-four other odors had either too low an odor impact or no evident specificity.

Acetates↗
PubMed2000

Local movements evoked by chemical stimulation of the hind leg in the locust Schistocerca gregaria.

The behavioural responses of desert locusts, Schistocerca gregaria, to solutions of four behaviourally relevant chemicals (sodium chloride, sucrose, nicotine hydrogen tartrate and lysine glutamate) applied as droplets to the hind tarsus were analysed. All responses following within 1 s of chemical stimulation were local leg avoidance reflexes, and the probability of eliciting such a response increased in a dose-dependent manner with increasing concentration for all the chemicals tested. Chemical identity, however, critically determined the concentration threshold at which the different chemicals became an effective stimulus. For example, a 2.5 mmol l(-)(1) concentration of the secondary plant metabolite nicotine hydrogen tartrate (NHT), a potent feeding deterrent to locusts, was sufficient to evoke avoidance responses in 50 % of cases, whilst for the nutrients, sucrose and lysine glutamate, 250-500 mmol l(-)(1) of the chemical was needed to induce avoidance behaviour in 50 % of the locusts. NaCl was of intermediate effectiveness, with a 50 % response rate occurring at a concentration of approximately 50 mmol l(-)(1). The latency to the start of the response following stimulation was negatively correlated with the concentration of NaCl, but for the other chemicals concentration had no effect on latency. The duration of the avoidance behaviour decreased with increasing concentration for NaCl and more weakly for NHT, but not for the other chemicals. Adding a subthreshold concentration of sucrose to 50 mmol l(-)(1) NaCl decreased the incidence of response compared with 50 mmol l(-)(1) NaCl on its own. Experiments with other mixtures combining NaCl, sucrose and NHT indicate that the frequency and dynamics of the responses to chemical mixtures cannot be simply predicted from the responses to their individual constituents.

Animals↗
PubMed2001

Increased flavor preference and lick activity for sucrose and corn oil in SWR/J vs. AKR/J mice.

Nutrient preferences and orosensory responses were characterized in two mouse inbred strains. In two-bottle solution tests (tastant vs. vehicle; ascending concentrations), the effects of strain and chow type (12 or 26% fat) on preference thresholds for sucrose and corn oil were compared in AKR/J and SWR/J mice. SWR/J mice displayed lower preference thresholds and ingested more sucrose than AKR/J mice did. SWR/J mice also showed lower preference thresholds and consumed more corn oil than AKR/J mice did; corn oil preference was suppressed 3.5-fold in AKR/J mice compared with SWR/J mice when fed 26% fat chow. Next, licking was recorded during 30-s access to sucrose or corn oil across a range of concentrations. SWR/J mice licked the tastants more than AKR/J mice did. Analysis of modal interlick intervals during lick training revealed that SWR/J mice licked water faster than AKR/J mice when water deprived, suggesting that motor as well as sensory factors may determine lick responses to tastants in brief-access tests. Finally, in two-bottle tests pitting maximally preferred concentrations of sucrose (8 or 16%) against corn oil (20%), SWR/J mice highly preferred sucrose over corn oil at either sucrose concentration. AKR/J mice preferred corn oil over 8% sucrose but reversed their preference when 16% sucrose was offered. These results support a primary role of flavor in the nutrient preferences of SWR/J mice. In AKR/J mice, the low lick activity for sucrose and corn oil and greater suppression of corn oil preference by the high-fat chow suggest that their preferences depend more on postingestive factors than on flavor.

Animal Nutritional Physiological Phenomena↗
PubMed2006

Phototactic behaviour correlates with gustatory responsiveness in honey bees (Apis mellifera L.).

The response threshold hypothesis of division of labour in honey bees assumes that individuals differ in their responsiveness to different stimulus modalities. However, previous experiments have shown that responsiveness to gustatory stimuli correlates with responsiveness to odours, pollen and tactile stimuli. Evaluation of these stimuli involves sensory receptors on the antenna. We tested whether responsiveness to gustatory stimuli correlates with responsiveness to visual stimuli in a phototaxis experiment, which is independent of antennal input. Gustatory responsiveness was measured using the proboscis extension response to antennal stimulation with water and different sucrose concentrations. Phototaxis was quantified by measuring the walking times a bee needed to reach light sources of different intensities. Walking behaviour in the darkness was measured to test for differences in locomotor behaviour. The walking time towards a light stimulus, the path length, and the walking speed depended on the intensity of the light stimulus. Responsiveness to visual stimuli correlated significantly with gustatory responsiveness. Bees displaying a high gustatory responsiveness were also very sensitive to light. Locomotor activity did not correlate with gustatory responsiveness. This shows that gustatory responsiveness is a good indicator of sensitivity for visual stimuli, which are not perceived by the antenna.

Analysis of Variance↗
PubMed2002

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A nine-member trained sensory panel evaluated cooked longissimus lumborum, gluteus medius, and semimembranosus steaks. Traits determined solely for the longissimus lumborum were GP (2 x [glycogen + glucose + glucose-6-phosphate] + lactate) and ether-extractable fat. A curvilinear relationship existed between GP and ultimate pH within the longissimus muscle. There appeared to be a GP threshold at approximately 100 micromol/g, below which lower GP was associated with higher ultimate pH and above which GP had no effect on ultimate pH. The greatest pH and muscle color differences between normal and DFD carcasses were observed in the longissimus lumborum, gluteus medius, semimembranosus, and semitendinosus muscles. Cooked longissimus from DFD carcasses had higher shear force values (46% greater) and more shear force variation (2.3 times greater variation) than those from normal carcasses. Dark cutting carcasses also had higher shear force values for gluteus medius (33% greater) and semimembranosus (36% greater) than normal carcasses. Sensory panel tenderness of longissimus, gluteus medius, and semimembranosus was lower for DFD carcasses than for normal carcasses. Longissimus and gluteus medius flavor desirability scores were lower for DFD than for normal carcasses. Steaks from DFD carcasses had more off-flavor comments than steaks from normal carcasses, specifically more "peanutty," "sour," and "bitter" flavors. The DFD effect of higher shear force values was approximately five times greater (+3.11 kg vs +0.63 kg) for carcasses with "slight" marbling scores than for carcasses with "small" marbling scores. In general, higher GP was associated with increased tenderness, even among normal carcasses. In conclusion, low GP was associated with DFD beef and resulted in substantially less-palatable cooked steaks.

Animals↗
PubMed1997

Effects of sweetening agents on morphine-induced analgesia in mice by formalin test.

1. There is evidence that sweet-tasting substances such as sucrose and saccharin can interact with endogenous opioid systems. Further evidence showed that feeding mice different concentrations of sucrose and saccharin alter the latency in the tail-flick test. 2. In the current study, the effects of a 12-day regimen of different sweetening agents [sucrose (32%), saccharin (0.08%) and aspartame (0.16%)] on morphine-induced analgesia with the formalin test were investigated. 3. Male albino mice (20-27 g) were used for the experiments. Animals were given 12 days to adapt to dietary conditions. Animals were first given saline or morphine subcutaneously (1.5, 3.0, 6.0, or 9.0 mg/kg) 30 min before the observation period. The recording of the early phase started immediately and lasted for 10 min. The recording of the late response started 20 min after formalin injection and lasted for 10 min. Statistical analysis was performed by using analysis of variance followed by Newman-Keuls test, and P < or = 0.05 was considered significant. 4. Sucrose and aspartame increased morphine analgesia in the early phase, but saccharin had no effect on the early phase. On the other hand, saccharin and sucrose decreased the effect of morphine in the late phase, but aspartame increased the effect of morphine-induced analgesia. 5. In conclusion, the present data provide further evidence for an important role for dietary variables in determining the effects of exogenous opioids on pain sensitivity.

Animals↗
PubMed2005

Ethylene glycol exposure: an evidence-based consensus guideline for out-of-hospital management.

In 2002, poison centers in the US reported 5816 human exposures to ethylene glycol. A guideline that effectively determines the threshold dose for emergency department referral and need for pre-hospital decontamination could potentially avoid unnecessary emergency department visits, reduce health care costs, optimize patient outcome, and reduce life disruption for patients and caregivers. An evidence-based expert consensus process was used to create this guideline. Relevant articles were abstracted by a trained physician researcher. The first draft of the guideline was created by the primary author. The entire panel discussed and refined the guideline before distribution to secondary reviewers for comment. The panel then made changes based on the secondary review comments. The objective of this guideline is to assist poison center personnel in the out-of-hospital triage and initial management of patients with a suspected exposure to ethylene glycol by (1) describing the process by which the exposure might be evaluated, (2) identifying the key decision elements in managing the case, (3) providing clear and practical recommendations that reflect the current state of knowledge, and (4) identifying needs for research. This guideline is based on an assessment of current scientific and clinical information. The panel recognizes that specific patient care decisions may be at variance with this guideline and are the prerogative of the patient and health professionals providing care, considering all of the circumstances involved. Recommendations are in chronological order of likely clinical use. The grade of recommendation is in parentheses. (1) A patient with exposure due to suspected self-harm, misuse, or potentially malicious administration should be referred to an emergency department immediately regardless of the dose reported (Grade D). (2) Patients with inhalation exposures will not develop systemic toxicity and can be managed out-of-hospital if asymptomatic (Grade B). Patients with clinically significant mucous membrane irritation should be referred for evaluation (Grade D). (3) Decontamination of dermal exposures should include routine cleansing with mild soap and water. Removal of contact lenses and immediate irrigation with room temperature tap water is recommended for ocular exposures. All patients with symptoms of eye injury should be referred for an ophthalmologic exam (Grade D). (4) Patients with symptoms of ethylene glycol poisoning should be referred immediately for evaluation regardless of the reported dose (Grade C). (5) The absence of symptoms shortly after ingestion does not exclude a potentially toxic dose and should not be used as a triage criterion (Grade C). (6) Adults who ingest a "swallow" (10-30 mL), children who ingest more than a witnessed taste or lick, or if the amount is unknown of most ethylene glycol products should be referred immediately for evaluation. The potential toxic volume of dilute solutions (e.g., concentration <20%) is larger and can be estimated by a formula in the text (Grade C). (7) A witnessed taste or lick only by a child, or an adult who unintentionally drinks and then expectorates the product without swallowing, does not need referral (Grade C). (8) Referral is not needed if it has been >24 hours since a potentially toxic unintentional exposure, the patient has been asymptomatic, and no alcohol was co-ingested (Grade D). (9) Gastrointestinal decontamination with ipecac syrup, gastric lavage or activated charcoal is not recommended. Transportation to an emergency department should not be delayed for any decontamination procedures (Grade D). (10) Patients meeting referral criteria should be evaluated at a hospital emergency department rather than a clinic. A facility that can quickly obtain an ethylene glycol serum concentration and has alcohol or fomepizole therapy available is preferred. This referral should be guided by local poison center procedures and community resources (Grade D). (11) The administration of alcohol, fomepizole, thiamine, or pyridoxine is not recommended in the out-of-hospital setting (Grade D).

Adult↗
PubMed2001

Consumer thresholds for establishing the value of beef tenderness.

In the present study, a national consumer evaluation was conducted for beef tenderness on USDA Select strip loin steaks of known Warner-Bratzler shear (WBS) force values, ranging from tough (> 5.7 kg) to tender (< 3.0 kg), and to assess the monetary value that consumers place on tenderness by determining the average price a consumer would pay for a steak in three tenderness categories. Three supermarkets in each of five metropolitan areas (Baltimore, MD/Washington D.C.; Chicago, IL; Dallas/Fort Worth, TX; Los Angeles, CA; and Lubbock, TX) were selected to represent a wide range of income, education, and ethnicity at each city. Five trained research teams traveled to the cities to collect data during the same 10-d period. Consumers (n = 734; minimum of 15 consumers/panel, three panels/store, three stores/city, five cities) were asked to evaluate samples from each tenderness classification (tender, intermediate, or tough) for overall and tenderness acceptability, overall quality, beef flavor, juiciness, tenderness, how much they would pay for the steak ($17.14, 14.28, or 10.98/kg), if they would pay more than current market price if guaranteed tender, and to estimate the number of meals in a 2-wk period that included beef. The consumers were 52% light beef users, consuming 0 to 8 meals containing beef in 2 wk, 41% heavy beef users (greater than 12 meals/2 wk), and 6% moderate beef users (9 to 12 meals/2 wk). Consumer tenderness acceptability increased as WBS values decreased (P < 0.05). The transition in consumer perception from tender to tough beef occurred between 4.3 and 4.9 kg of WBS based on > or = 86% consumer acceptability. Consumer acceptability for tenderness decreased from 86% at 4.3 kg for a "slightly tender" rating to 59% at 4.9 kg for a "slightly tough" rating. Data from the present study suggested that consumer WBS tenderness values of < 3.0, 3.4, 4.0, 4.3, and > 4.9 kg would result in 100, 99, 94, 86, and 25% customer satisfaction for beef tenderness, respectively. Seventy-eight percent of the consumers would purchase steaks if the retailer guaranteed them to be tender. The retail steak value differences found in this study would result in the opportunity for a premium to be paid for a guaranteed tender (< 3.0 kg WBS value) carcass of $76.26 vs the toughest (> 5.7 kg) classification. A premium of $66.96 could be paid to the tender classification carcasses vs the tough (> 4.9 kg) classification carcasses, and a premium of $36.58 could be paid for the tender classification carcasses vs the intermediate (> 3.0 to < 4.6 kg) classification carcasses. Results from the present study show that consumers can segregate differences in beef tenderness and that consumers are willing to pay more for more-tender beef.

Animals↗
PubMed1999

The naturally occurring furanones: formation and function from pheromone to food.

Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low as 20 micrograms kg-1 water (approximately 0.14 mumol l-1). The compounds are formed mainly as a result of the operation of the Maillard reactions between sugars and amino acids during heating but one compound, 5-(or 2)-ethyl-2-(or 5)-methyl-4-hydroxy-3(2H)-furanone, appears in practice to be produced by yeast, probably from a Maillard intermediate, during the fermentation stages in the production of soy sauce and beer. The compounds are also important in the flavour of strawberry, raspberry, pineapple and tomato but the route of biosynthesis is unknown. Two 3-hydroxy-2(5H)-furanones, emoxyfuranone and sotolon, which are produced spontaneously from amino acids such as threonine and 4-hydroxy-L-leucine are major contributors to meaty and spicy/nutty flavours in foods. The biosynthesis of 5-(1,2-dihydroxyethyl)-3,4-dihydroxy-2(5H)-furanone (ascorbic acid, vitamin C) and 5-hydroxymethyl-3,4-dihydroxy-2(5H)-furanone (erythroascorbic acid) from sugars in plants and yeast, respectively, has been characterized to the enzymic level. After treatment with chlorine, humic waters contain a range of chloro-furanones, some of which, particularly 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone (MX), are powerful mutagens. The furanones which occur in foods are also mutagenic to bacteria and cause DNA damage in laboratory tests. However, these compounds are, in practice, very effective anti-carcinogenic agents in the diets of animals which are being treated with known cancer-inducing compounds such as benzo[alpha]pyrene or azoxymethane. Two of the food-derived furanones have antioxidant activity comparable to that of ascorbic acid. A biological function has been discovered for some of the furanones besides vitamin C. 5-Methyl-4-hydroxy-3(2H)-furanone is a male pheromone in the cockroach Eurycolis florionda (Walker) and the 2,5-dimethyl derivative deters fungal growth on strawberries and is an important component of the attractive aroma of the fruit. The red seaweed Delisea pulchra (Greville) Montagne produces a range of brominated furanones which prevent colonisation of the plant by bacteria by interfering with the acylated homoserine lactone (AHL) signalling system used by the bacteria for quorum sensing. In addition, these compounds can deter grazing by marine herbivores. It is proposed here that the evolved biological function of a number of furanones is to act as inter-organism signal molecules in several different systems. This has resulted in two coincidental effects which are important for humans. Firstly, the easily oxidized nature of the furanones in general, which is likely to be an important property in their functioning as signal molecules, results in both mutagenic and anti-carcinogenic activity. The balance of these two effects from compounds in the diet has yet to be fully established. Secondly, and more specifically, the 4-hydroxy-3(2H)-furanones associated with fruit aromas act to attract animals to the fruit, which ensures seed dispersal. In the case of humans, the coincidental synthesis of some of these compounds in foods during preparation results in these foods appearing particularly attractive through the transferred operation of the original signalling mechanisms.

Amino Acids↗