Milk is also called "White Blood" because of its nourishing value. It contains over one hundred nutrients necessary for human life (20 amino acids, over 10 fatty acids, 4 types of lactose, 25 ...vitamins, over 45 mineral elements, proteins). The evaluation of the sensory quality of milk is performed according to the 5-point scale.
Peripheral neuropathy caused by cytotoxic chemotherapy, especially platins and taxanes, is a widespread problem among cancer survivors that is likely to continue to expand in the future. However, ...little work to date has focused on understanding this challenge. The goal in this study was to determine the impact of colorectal cancer and cumulative chemotherapeutic dose on sensory function to gain mechanistic insight into the subtypes of primary afferent fibers damaged by chemotherapy. Patients with colorectal cancer underwent quantitative sensory testing before and then prior to each cycle of oxaliplatin. These data were compared with those from 47 age- and sex-matched healthy volunteers. Patients showed significant subclinical deficits in sensory function before any therapy compared with healthy volunteers, and they became more pronounced in patients who received chemotherapy. Sensory modalities that involved large Aβ myelinated fibers and unmyelinated C fibers were most affected by chemotherapy, whereas sensory modalities conveyed by thinly myelinated Aδ fibers were less sensitive to chemotherapy. Patients with baseline sensory deficits went on to develop more symptom complaints during chemotherapy than those who had no baseline deficit. Patients who were tested again 6 to 12 months after chemotherapy presented with the most numbness and pain and also the most pronounced sensory deficits. Our results illuminate a mechanistic connection between the pattern of effects on sensory function and the nerve fiber types that appear to be most vulnerable to chemotherapy-induced toxicity, with implications for how to focus future work to ameloirate risks of peripheral neuropathy.
Despite the booming international trade in cigar tobacco leaves (CTLs), the main characteristics of tobacco leaves from different producing areas are rarely reported. This study aimed to characterize ...the microbial community, volatile flavor compounds (VFCs), and flavor of CTLs from four famous cigar-producing areas, including Dominica, Brazil, Indonesia, and China. High-throughput sequencing results showed that the dominant genera in CTLs were
Staphylococcus, Pseudomonas, Aspergillus, Sampaiozyma
, and
Alternaria
. Sensory analysis revealed that Indonesian and Chinese CTLs were characterized by leathery, peppery, and baked aroma. Brazilian CTLs were dominated by caramel and herb aroma. Dominican CTLs had aromas of milk, fruity, sour, cream, flower, nutty, and honey. Supplemented with the determination of volatile flavor compounds (VFCs), the flavor of CTLs could be scientifically quantified. Most of these VFCs were aldehydes and ketones, and 20 VFCs showed significant differences in CTLs from different regions. The microbial community, VFCs, and flavor of CTLs vary widely due to geographic differences. Network analysis revealed the microbial community was closely related to most VFCs, but the relationships between the fungal community and VFCs were less than the bacterial community, and most of them were negative. Furthermore, it also found that the bacterial community had a greater contribution to the flavor of CTLs than the fungal community. This study obtained essential information on CTLs, which laid a foundation for deeply excavating the relationship between microbes and VFCs and flavor, and establishing a tobacco information database.
Sensory analysis is the evaluation of the signals received through senses of sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory properties including trained ...sensory panel, colourimeters and texture analysers are invasive, laborious, and small-scale procedures. Hyperspectral imaging systems (HSI) has emerged as a less time-consuming and non-destructive method to determine the sensory properties of a diverse range of food products.
This review provides a comprehensive overview of recent application developments since 2010 for identifying sensory properties including colour, defects, texture, flavour, freshness, and maturity in various food products by HSI.
The Vis-NIR (400–1000 nm) hyperspectral imaging is most used for the assessment of sensory properties. Moreover, the commonly applied multivariate analysis in the sensory evaluation by HSI is linear regression algorithms (PLSR and MLR), but non-linear analysis achieves better performance for the prediction of sensory features. Regression models are applied for determining the texture, colour, flavour, and freshness of food products while classification models are used to detect the defects and maturity by which the most accurate results are obtained. Furthermore, the combination of algorithms and the integration of spectral and spatial information yield more accurate results in the assessment of sensory features. Although there are still some limitations to overcome for the improvement of the HSI system, studies on the application of HSI in the real-time monitoring of sensory properties have proved a great potential for industrial applications.
•Vis-NIR (400–1000 nm) hyperspectral imaging is most used in sensory evaluation.•The most used chemometric is linear regression algorithms in sensory evaluation.•The most accurate results are obtained in the detection of bruise and maturity.•Regression models are applied to predict texture, color, flavour and freshness.•Classification models are used to detect the defect and maturity.
This study reports the effect of extraction temperature (30–80 °C), extraction time (2–4 h) and water:seed ratio (10:1–30:1) on the yield, apparent viscosity, emulsion stability and hue angle of chia ...seed mucilage, using response surface methodology, and its application in food (ice cream). Experiments were designed according to Central Composite Rotational Design with three factors, including central and axial points. Applying a desirability function method, the optimum parameters were: extraction temperature 80 °C, extraction time 4 h, water:seed ratio 30:1. At this optimum point, extraction yield, apparent viscosity, emulsion stability and hue angle were 4.95 g/100 g, 80.11 mPa s, 67.85% and 80.56°, respectively. An ice cream was prepared with chia seed mucilage extracted under the optimum conditions as a total replacement emulsifier and stabilizer. The results of the texture, overrun and melting tests showed that chia mucilage can replace emulsifiers and stabilizers in the formulation of ice cream, maintained the quality of the product. However, the dark color of the mucilage affected the sensory properties of the ice cream. Overall, this work shows the possibility of using mucilage from chia seed in ice cream formulations as stabilizer.
•Response surface methodology was used to optimize extraction of mucilage from chia seed.•The optimal extraction conditions were: extraction temperature 80 °C, extraction time 4 h and water:seed ratio 30:1.•The chia seed mucilage extracted under the optimal conditions was used in ice cream as a stabilizer and emulsifier.
Descriptive sensory analysis may reveal information necessary to improve or maintain product quality and to understand consumers buying intentions. This study aimed to understand, by means of using ...descriptive sensory analysis, the consumer acceptance of a new brand of white sheep cheese ‘Telemea’ and to reveal its position in respect to competitive products. The evaluation was performed by a group of panelists who assessed four brands. The appearance-exterior, appearance-interior, odour, taste, and consistency were evaluated according to the DLG 5-point scheme as a descriptive sensory analysis method. Data were analyzed using descriptive statistics and statistical tests. Further, the principal component analysis was used to better understand the differences and similarities between the four brands belonging to the same type of cheese. Results indicate that consumers highly appreciate the new brand and show high degree of acceptance compared to the other brands. The results of the descriptive sensory analysis represent the starting point in developing marketing strategies for producers of cheese, in close connection with consumers’ perceptions. Developing marketing strategies that take into account consumer preferences is vital for a product to succeed on the market in the long term.
The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in ...the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double‐coated with chitosan–oregano oil were the best evaluated in terms of aroma and flavour.
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and ...microorganisms. Suluguni occupies an important place among cheeses in Ukraine. Suluguni cheese has been known for a long time, it was first mentioned in the book of the Pope's personal chef Bartolomeo Scipri. Industrial production of the product was established at the end of the 18th century. The main operation in the production of rennet cheese is the enzymatic coagulation of milk under the action of chymosin, resulting in the formation of a milk clot with a large part of casein and whey. In the body of animals, chymosin, similar to cheese-making technology, coagulates milk at the beginning of its digestion. Thus, the processing of milk in the process of cheese production corresponds to natural physiological processes. III groups of milk samples (n = 5) were formed to conduct the experiment. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation from the rennet of dairy calves, extracted according to the method of Yu. Ya. Svyridenko, was used. In the II experimental group, an enzyme preparation was used, which was extracted from the rennet of dairy calves according to the method of S. V. Merzlova. The duration of protein coagulation during the production of “Suluguni” cheese using a microbial enzyme preparation is 23 min., when using enzymes of the first research group – 27 min. and when using rennet enzymes of the II research group – 33 min. In view of the output of ready-made Suluguni cheese with a commercial purpose to obtain more profit, it is advisable to use an enzyme of microbial origin. According to sensory analysis, samples using calf rennet enzyme extracted according to the method of S. V. Merzlova (I research group of samples) were characterized by pronounced cheesy, sour-milk, without extraneous tastes and smells, taste and smell characteristic of soft fresh cheese; the surface is clean without mechanical damage, elastic; the consistency of the smear is gentle, moderately dense; the color is white, uniform throughout the mass. Samples of the II experimental group were characterized by the worst organoleptic indicators.
Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse ...analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90 ± 0.07 ≤ R2 ≤ 0.98 ± 0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internal-validation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil.
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•Olive oils chemical/sensory profiles of olive oils assessed by conventional methods.•Wide range of EVOOs from different cultivars of centenarian trees were included.•E-tongue-chemometric tool accurately quantified key quality/nutritional parameters.•Oxidative stability, polyphenols, CIELAB data predicted with R2 ≥ 0.917.•Intensity of 11 gustatory-retronasal attributes predicted with R2 ≥ 0.904.
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•Sensory lexicon and wheel established for commercial edible insects in Australia.•Lexicon enables description and differentiation by species and preparation method.•Results provide a ...foundation for development of a globally relevant sensory lexicon.
Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.