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Terms modified by Sweet Selected AbstractsMODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINESJOURNAL OF SENSORY STUDIES, Issue 5 2006CANAN NURGEL ABSTRACT Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and ,, models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol and sugar concentrations representative of commercial ice wine values were evaluated in two trials by a trained sensory panel (n = 12) for perceived sweetness, bitterness and heat intensities. Sweetness perception of lower sugar-concentration level in ice wine model solution was affected by ethanol concentration. The sweetness intensities of the sugar and ethanol mixtures are higher than the sweetness intensities of sugar solutions. The ,, index indicates a slight synergy between ethanol and sugar on sweetness perception. The bitterness intensities elicited by ethanol,sugar mixtures are lower than those elicited by unmixed ethanol solutions. The ,, index indicates inhibition of ethanol and sugar perception on bitterness perception. Suppression of heat sensation was found in model base wine solutions across sugar and ethanol concentrations. [source] Lopingian (Late Permian) high-resolution conodont biostratigraphy in Iran with comparison to South China zonationGEOLOGICAL JOURNAL, Issue 2-3 2010Shu-Zhong Shen Abstract Lopingian (Late Permian) conodonts and stratigraphy in northwest and central Iran have become hotly debated issues recently. We here use a sample-population approach, to develop a high-resolution conodont biostratigraphic framework for the Lopingian of Iran based on a re-examination of collections studied by Sweet from the Kuh-e-Ali Bashi area, northwest Iran; samples from the Abadeh C section and a nearby Permian-Triassic boundary section in the Abadeh area; and on published data. Six Wuchiapingian conodont zones, the Clarkina dukouensis, C. asymmetrica, C. leveni, C. guangyuanensis, C. transcaucasica and C. orientalis zones, and eight Changhsingian conodont zones, the Clarkina wangi, C. subcarinata, C. changxingensis, C. bachmanni, C. nodosa, C. yini, C. abadehensis and C. hauschkei zones, are described and figured. Diagnoses of ontogenetic characteristics to population variations of all the zone-naming species are re-described based on a sample-population taxonomic concept. The high-resolution Lopingian conodont zonation in Iran is closely correlative with its counterpart in South China. However, slightly different evolutionary trends in Clarkina populations existed at the very end of the Changhsingian in Iran and South China. This reflects a geographical cline and/or facies dependence and endemism in Clarkina populations rather than stratigraphic incompleteness of sections in either Iran or South China. Copyright © 2010 John Wiley & Sons, Ltd. [source] Sweet's syndrome revisited: a review of disease conceptsINTERNATIONAL JOURNAL OF DERMATOLOGY, Issue 10 2003Philip R. Cohen MD Sweet's syndrome, also referred to as acute febrile neutrophilic dermatosis, is characterized by a constellation of symptoms and findings: fever, neutrophilia, erythematous and tender skin lesions that typically show an upper dermal infiltrate of mature neutrophils, and prompt improvement of both symptoms and lesions after the initiation of treatment with systemic corticosteroids. Hundreds of patients with this dermatosis have been reported. The manifestations of Sweet's syndrome in these individuals have not only confirmed those originally described by Dr Robert Douglas Sweet in 1964, but have also introduced new features that have expanded the clinical and pathologic concepts of this condition. The history, clinical characteristics, laboratory findings, associated diseases, pathology, and treatment options of Sweet's syndrome are reviewed. The evolving and new concepts of this dermatosis that are discussed include: (i) Sweet's syndrome occurring in the clinical setting of a disease-related malignancy, or medication, or both; (ii) detection of additional sites of extracutaneous Sweet's syndrome manifestations; (iii) discovery of additional Sweet's syndrome-associated diseases; (iv) variability of the composition and/or location of the cutaneous inflammatory infiltrate in Sweet's syndrome lesions; and (v) additional efficacious treatments for Sweet's syndrome. [source] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] Savage and Sweet: The World Through the Shockumentary Film LensTHE JOURNAL OF POPULAR CULTURE, Issue 6 2007Robert G. Weiner No abstract is available for this article. [source] Gagea tisoniana, a new species of Gagea Salisb. sect.BOTANICAL JOURNAL OF THE LINNEAN SOCIETY, Issue 3 2007Gagea (Liliaceae) from central Italy Gagea tisoniana Peruzzi et al.sp. nov. is described and its taxonomic relationship is discussed. The new species, which appears to be endemic to central Italy, is close to G. pratensis (Pers.) Dumort., G. pusilla (F. W. Schmidt) Sweet, and other mainly poorly known [i.e. G. succedanea Griseb. et Schenk, G. transversalis Stev., and G. paczoskii (Zapal.) Grossh.] or as yet undescribed taxa from eastern Europe and the eastern Mediterranean area. The recognition of the new taxon G. tisoniana is claimed on the basis of anatomical, karyological, ecological, and phytogeographical data. Maps of the Italian distribution of G. pratensis (2n = 60), G. pusilla (2n = 24), and G. tisoniana (2n = 24) are presented, together with an analytical identification key. Finally, G. pratensis is recorded here for the first time in Tuscany (Monte Cetona). © 2007 The Linnean Society of London, Botanical Journal of the Linnean Society, 2007, 155, 337,347. [source] Systematic methods, fossils, and relationships within Heteroptera (Insecta)CLADISTICS, Issue 3 2010Gerasimos Cassis Three recent papers dealing with phylogenetic relationships within the Heteroptera are discussed and analysed. A character set representing 43 taxa and 78 characters is used to test theories presented in those papers. The conclusions of Grimaldi and Engel concerning the placement of the Cretaceous fossil taxon Cretopiesma in the Piesmatidae are rejected in favour of placement in the Aradidae. The placement by Nel et al. of Protodoris from Eocene amber of the Paris Basin in the Thaumastocoridae is considered ambiguous because it has none of the diagnostic characters of that family group and is therefore regarded as incertae sedis. The arguments of Sweet concerning the elevation of the Aradoidea to infraordinal status on the basis of autapomorphies are also treated as invalid. General arguments against the use of phenetic methods in palaeontology, and ad hoc approaches under the guise of cladistics, are offered, with the conclusion that rigorous cladistic analyses are a prerequisite to testable conclusions concerning the placement of fossil and Recent taxa. ,© The Willi Hennig Society 2009. [source] Sweet's syndrome revisited: a review of disease conceptsINTERNATIONAL JOURNAL OF DERMATOLOGY, Issue 10 2003Philip R. Cohen MD Sweet's syndrome, also referred to as acute febrile neutrophilic dermatosis, is characterized by a constellation of symptoms and findings: fever, neutrophilia, erythematous and tender skin lesions that typically show an upper dermal infiltrate of mature neutrophils, and prompt improvement of both symptoms and lesions after the initiation of treatment with systemic corticosteroids. Hundreds of patients with this dermatosis have been reported. The manifestations of Sweet's syndrome in these individuals have not only confirmed those originally described by Dr Robert Douglas Sweet in 1964, but have also introduced new features that have expanded the clinical and pathologic concepts of this condition. The history, clinical characteristics, laboratory findings, associated diseases, pathology, and treatment options of Sweet's syndrome are reviewed. The evolving and new concepts of this dermatosis that are discussed include: (i) Sweet's syndrome occurring in the clinical setting of a disease-related malignancy, or medication, or both; (ii) detection of additional sites of extracutaneous Sweet's syndrome manifestations; (iii) discovery of additional Sweet's syndrome-associated diseases; (iv) variability of the composition and/or location of the cutaneous inflammatory infiltrate in Sweet's syndrome lesions; and (v) additional efficacious treatments for Sweet's syndrome. [source] Mediation by any other name would smell as sweet,or would it?CONFLICT RESOLUTION QUARTERLY, Issue 3 2009The struggle to define mediation, its various approaches This article reports on two studies. The analysis of the first study, a survey of 250 mediators, finds four distinct groups of mediator "clusters," based on self-reported strategies. These four clusters are described in detail and mediators' self-defined labels are then correlated with the four clusters. There is little consistency between the labels mediators give their approach and the cluster into which they actually fall in this survey. The analysis of the second study, which involved observation and coding of actual mediations, finds that those mediators who were observed to use any directive strategies tended to use mostly directive strategies and those mediators who were observed to use any elicitive strategies tended to use mostly elicitive strategies throughout the observed mediation case. This challenges the notion that mediators may use both directive and elicitive strategies together in the same mediation. [source] The cervical (Pap) smear,personal experience on both sides of the AtlanticCYTOPATHOLOGY, Issue 2 2000G. T. McKee What's in a name? That which we call a rose By any other name would smell as sweet. Shakespeare, Romeo and Juliet [source] Development of learned flavor preferencesDEVELOPMENTAL PSYCHOBIOLOGY, Issue 5 2006Kevin P. Myers Abstract Rats, like humans, are born with only a few innate flavor preferences and aversions. Preferences retain great plasticity throughout the lifespan because they are sensitive to modification by experience. From an early age, rats can rapidly learn to prefer or avoid a flavor (conditioned stimulus, CS) that is associated with a positive or negative unconditioned stimulus (US). The US may be the mother's milk, social or thermotactile stimulation, or other food-related stimuli. Flavor-flavor learning occurs when the CS flavor is mixed with a naturally preferred (e.g., sweet) or avoided (e.g., bitter) US flavor. Flavor preferences and aversions are also produced by USs that have postoral positive (e.g., nutritious) or negative (e.g., toxic) actions. These types of learning appear to involve different behavioral and neural mechanisms as indicated by differences in conditioned responses, effective temporal parameters, resistance to extinction, and neurochemical mechanisms. New evidence indicates that flavor-nutrient preference learning can occur before weaning and influence food selection after weaning. Flavor conditioning not only affects food choice, but can also significantly increase food acceptance, that is, total consumption. Thus, from an early age, learning processes shape the feeding behavior of animals. While primarily serving an adaptive function, learning may play a role in biasing individuals towards excessive intake and weight gain. © 2006 Wiley Periodicals, Inc. Dev Psychobiol 48: 380,388, 2006. [source] Hosts and symptoms of Plum pox virus: fruiting Prunus speciesEPPO BULLETIN, Issue 2 2006G. Llácer A description of plum pox (sharka) symptoms on European and Japanese plum, apricot, peach, sweet and sour cherry and almond is presented. Plum pox is a serious disease mainly because it produces severe symptoms on fruits of numerous cultivars of Prunus species, causing fruit to fall or making them unfit for consumption. [source] Aroma volatiles of ,a la Piedra' TurrónFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2008Laura Vázquez-Araújo Abstract ,A la piedra' turrón is a typical Spanish confection prepared from toasted almonds, sugar, lemon peel and cinnamon; it is the simplest version of turrón. To date, no information has been available on aroma profiles of any type of turrón. The aroma profiles of ,a la piedra' turrón from two different manufacturing companies were studied. A total of 66 compounds were detected, including terpenes (21), terpenoids (16), aldehydes (8), pyrazines (5), furans (3), pyrroles (2), aromatic hydrocarbons (7) and others (4). The predominant volatile compounds were those originated from the lemon peel (,30%), the most characteristic and important ingredient of this food from a flavour point of view. However, descriptive sensory analysis proved that other attributes, such as toasted, nutty, cinnamon, sweet and aftertaste, were also of importance. The low levels of pyrazines (the chemical group most characteristic of toasted nuts) were probably related to a deficient and not optimized toasting process. Thus, further studies are needed to optimize the roasting conditions of almonds. Finally, this study proved that the flavour of this type of turrón was dominated by the lemon peel and cinnamon notes, and that low-toasted almonds were used in its manufacture. Copyright © 2008 John Wiley & Sons, Ltd. [source] New lactones in liquorice (Glycyrrhiza glabra L.),FLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2006Regula Näf Abstract The lactonic fraction of a commercial liquorice root extract (licorice, Glycyrrhiza glabra L., family Fabaceae), exhibiting a pleasant sweet, woody, dried fruit-like odour, contains mainly fatty acids (C2,C16) and phenols (phenol, guaiacol), together with common saturated linear , -lactones (C6,C14) and, in trace amounts, a series of new 4-methyl- , -lactones and 4-ethyl- , -lactones. Their structures have been confirmed by synthesis. Spectral data and organoleptic descriptors are given. Some 5-methyl- , -lactones, which can easily be confused with the 4-ethyl- , -lactones, are also discussed. Copyright © 2005 John Wiley & Sons, Ltd. [source] Evidence for a female-specific effect of a chromosome 4 locus on anxiety-related behaviors and ethanol drinking in ratsGENES, BRAIN AND BEHAVIOR, Issue 6 2006L. F. Vendruscolo Previous studies using the inbred rat strains Lewis (LEW) and spontaneously hypertensive rats (SHR) led to the mapping of two quantitative trait loci, named Ofil1 (on chromosome 4 of the rat) and Ofil2 (on chromosome 7), for open-field inner locomotion, a behavioral index of anxiety. Studies using other strains showed that the region next to Ofil1 influences measures of not only anxiety but also ethanol consumption. In view of the high prevalence of psychiatric disorders such as anxiety and alcoholism, as well as the comorbidity between them, the present study was designed to better characterize the contribution of these two loci to complex emotional and consummatory responses. Rats deriving from an F2 intercross between the LEW and the SHR strains were selected according to their genotype at markers flanking the loci Ofil1 and Ofil2 and bred to obtain lines of rats homozygous LEW/LEW or SHR/SHR for each of the two loci, thus generating four genotypic combinations. These selected animals as well as purebred LEW and SHR rats of both sexes were submitted to a battery of tests including measures of locomotor activity, anxiety, sweet and bitter taste reinforcement and ethanol intake. Lewis rats displayed more anxiety-like behavior and less ethanol intake than SHR rats. Ofil1 (on chromosome 4) affected both the activity in the center of the open field and ethanol drinking in females only. These results suggest that Ofil1 contains either linked genes with independent influences on anxiety-related responses and ethanol drinking or a pleiotropic gene with simultaneous effects on both traits. [source] Norbornane Mimics of Distorted , - D -Glucopyranosides , Inhibitors of , - D -Glucopyranosidases?HELVETICA CHIMICA ACTA, Issue 4 2006Stephan Buser Abstract The racemic gluco -configured norbornanes 4 and 16 were prepared and tested as inhibitors of ,- glucosidases. The known alcohol 5 was deprotected to provide the triol 6. Silylation (,,7), monobenzoylation (,,8/9), and oxidation provided the regioisomeric ketones 10 and 11. Reduction of 10 gave the desired endo -alcohol 13, albeit in low yield, while reduction of the isomeric ketone 11 provided mostly the altro -configured endo -alcohol 12. The alcohol 13 was desilylated to 14. Debenzoylation to 15 followed by hydrogenolytic deprotection gave the amino triol 4 that was reductively aminated to the benzylamine 16. The amino triols 4 and 16 proved weak inhibitors of the , -glucosidase from Caldocellum saccharolyticum (4: IC50,=,5.6,mm; 16:IC50,=,3.3,mm) and from sweet,almonds (16:IC50,=,5.5,mm). A comparison of 4 with the manno -configured norbornane 3 shows that 3 is a better inhibitor of snail , -mannosidase than 4 is of ,- glucosidases, in keeping with earlier results suggesting that these , -glycosidases enforce a different conformational itinerary. [source] Compositional analysis and roasting behaviour of gevuina and macadamia nutsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010John Birch Summary This study compares the composition of macadamia and gevuina nuts following natural abscission and air-drying of intact nuts and compares chemical and sensory properties on roasting gevuina nuts using a reported macadamia roasting process. The markedly higher fat content of macadamia (75% vs. 43%) reflected a higher percentage of protein, moisture, ash and carbohydrate in gevuina nuts. Gevuina nuts also had lower energy and pH values than macadamia. Water activities were similar. Both oils were around 80% monounsaturated, but differed widely in positional isomerism. On roasting, macadamia nuts developed sweet, nutty, buttery notes along with brown colour development (measured using L*, a*, b* values) after 20 min at 135 °C while gevuina nut colour and aroma took at least 30 min, where the aroma was more hazelnut-like. Extractable volatiles were significantly higher for macadamias following roasting. [source] SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honeyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2007Demet Manna Summary Volatiles of six commercially obtained thyme honey samples and a pure thyme honey sample were extracted and analysed by Solid phase micro extraction (SPME)/Gas chromatography (GC)/Mass spectrometry (MS) procedure. Excess amount of volatiles such as thymol (trace) and carvacrole (0.66%) that originate from thyme plants indicated adulteration by thyme essential oil in one of the commercial samples. Sensory flavour profile analysis showed that the flavour of pure thyme honey sample consisted of: sweet, honey, lilac, bitter almond, thyme, violet, waxy, sour, ginger, caramel and rose characters. Adulterated honey was detected to be the sweetest sample involving intense thyme flavour without honey character. 3,4,5-Trimethoxybenzaldehyde which is a volatile not found in other unifloral honeys, seems to be a possible marker, but further studies with certified thyme honey samples are necessary in order to confirm the utility of this compound in estimation of authenticity. [source] Multidimensional scaling of fragrances: A comparison between the verbal and non-verbal methods of classifying fragrances1JAPANESE PSYCHOLOGICAL RESEARCH, Issue 1 2004Takahiro Higuchi Abstract:,Higuchi, Shoji, and Hatayama (2002) selected nine sense-descriptive adjectives (e.g., sweet, clear) to describe the olfactory properties of fragrances. In order to clarify the ability of these adjectives to classify fragrances, the present study used a non-verbal sorting of fragrances that has been widely accepted in previous studies as a method of classifying fragrance. Interfragrance similarities obtained from the non-verbal sorting were then compared with those obtained from the adjective rating based on a two-dimensional spatial configuration of fragrances created by a multidimensional scaling (MDS) analysis. The similarities of the two MDS configurations, obtained from the verbal and non-verbal sorting, were estimated by the correlation of interfragrance distances on the spatial configuration. The correlation coefficient was 0.61, indicating that the ability of the sense-descriptive adjectives to classify fragrances is nearly the same as that of the non-verbal sorting. [source] Blending of low-density polyethylene with vanillin for improved barrier and aroma-releasing properties in food packagingJOURNAL OF APPLIED POLYMER SCIENCE, Issue 6 2009R. S. Jagadish Abstract Modification of low-density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor-releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infrared spectroscopy, wherein the appearance of new peaks at 1704.7, 1673.6, and 1597.2 cm,1 indicates the incorporation of vanillin into LDPE matrix. Films of uniform thickness were obtained by the extrusion of modified LDPE. Modified LDPE was found to have significantly higher gas barrier properties and grease resistance. Sensory quality of food products viz, doodhpeda (milk-based solid soft sweet), biscuit, and skimmed milk powder packed in LDPE-vanillin film showed that the doodhpeda sample had clearly perceptible vanilla aroma, whereas biscuit had marginal aroma and skimmed milk powder did not have noticeable aroma. When viewed in the light of imparting desirable vanilla aroma, results of the study indicated that LDPE-vanillin film has better prospects as a packaging material for solid sweets with considerable fat content when stored under ambient conditions. The release of vanilla aroma was further confirmed by gas chromatography,mass spectrometery analysis. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009 [source] EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIESJOURNAL OF FOOD QUALITY, Issue 2010SHENG-DUN LIN ABSTRACT The effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L -values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in the moisture, protein, fat, ash and hardness of cookies prepared with sucrose or erythritol. The erythritol was stable during baking. In descriptive analysis, the surface color of cookies became lighter, and the sweetness of cookies became less sweet as erythritol level increased and sucrose decreased. The 50, 75 and 100% erythritol cookies had a cooling sensation. The moistness and hardness of cookies showed no difference among all samples. In hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of cookies prepared with 0, 25 and 50% replacement of sucrose with erythritol revealed no difference. However, lower degree of sensory qualities (except hardness) liking of 75 and 100% erythritol cookies was observed. PRACTICAL APPLICATIONS Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet had been proven to be associated with lipogenesis and obesity. Erythritol is a sugar alcohol and has a good tolerance by humans. It is a noncariogenic, nonglycemic and low-calorie sweetener that is safe for diabetics. In addition, it possesses antioxidant properties. The study explores the possibility of utilizing erythritol to produce acceptable cookies. [source] Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law ExponentsJOURNAL OF FOOD SCIENCE, Issue 4 2008A.J. Pham ABSTRACT:, The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples. [source] Culture-Specific Variation in the Flavor Profile of SoymilksJOURNAL OF FOOD SCIENCE, Issue 8 2006R.S.J. Keast ABSTRACT:, A modified quantitative descriptive analysis (QDA) method was used to determine sensory profiles of 8 soymilk products: 3 manufactured in Australia, 3 manufactured in Singapore, 1 manufactured in Malaysia, and 1 manufactured in Hong Kong. A panel (n= 7) was selected, trained in descriptive profiling of soymilk, and developed a soymilk language that was used to evaluate the flavor attributes of the soymilk products. A repeated-measure ANOVA showed highly reproducible panel performance, and significant differences in soymilk attributes among all soymilks. A principal component analysis (PCA) revealed 2 main groupings among the soymilks that corresponded to cultural origin: Australia and Asia (Singapore and Hong Kong/Malaysia). Products from Australia were significantly stronger in milky, astringent, salty notes and pale in color, while products from Asia were significantly stronger in beany, cooked beans, sweet, and pandan notes (P < 0.05). In addition, the Asian soymilks could be separated into 2 subgroups, with Singaporean soymilks having deeper color, greater viscosity, and less green flavor than Hong Kong/Malaysia soymilks. Australian produced soymilk is bovine-milk-like compared with Asian soymilk, presumably due to bovine milk being the primary source of milk in Australia. We conclude that culture-specific flavor preferences are a determining factor in flavor profiles of soymilks from geographically distinct regions. [source] Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 1 2006Luis Martínez ABSTRACTCapsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O2+ 20% CO2, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2-thiobarbituric acid-reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off-odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off-odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off-odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum). [source] Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp.JOURNAL OF FOOD SCIENCE, Issue 4 2005Isolated from Traditional Chungkukjang ABSTRACT: Bacillus circulans, Brevibacillus brevis, B. licheniformis, B. coagulans, B. subtilis, and B. sterothermophillus were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was highest in B. licheniformis -inoculated chungkukjang, andlowestin B. sterothermophillus -inoculated chungkukjang. The total content of glycine, glutamic acid, aspartic acid, and arginine, which contribute a savory taste to chungkukjangs, was highest in B. licheniformis-inoculated chungkukjang. The content of leucine, which gives a bitter taste, was highest inB. brevis -inoculated chungkukjang. Sensory evaluation revealed that chungkukjangs made using B. licheniformis and B. subtilishad a weak bitter taste and strong sweet and savory taste and good color, so their overall acceptability was high. Chungkukjang fermented with B. circulans and B. licheniformis inhibited N-Methyl-N,-nitro-N-nitrosoguanidine (MNNG) mutagenicity by more than 80%. B. licheniformis-inoculated chungkukjang exhibited the highest antimutagenicity against and aflatoxin B1 (AFB1) and MNNG. These results suggest that using B. licheniformis to ferment chungkukjang increases the antimutagenic properties and improves the sweet and savory taste by increasing glycine, glutamic acid, aspartic acid, and arginine concentrations. [source] Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for SucroseJOURNAL OF FOOD SCIENCE, Issue 6 2003S-D. Lin ABSTRACT: The effects of erythritol on physical and sensory characteristics of chiffon cakes were studied. The results showed that chiffon cakes prepared with 25%, 50%, 75%, and 100% replacement of sucrose with erythritol were lighter in crust and crumb and less sweet in crumbs than those with sucrose. There were no differences in the specific gravity of cake batter, volume, and moisture content between cakes prepared with sucrose or erythritol. Results from sensory evaluation also showed no significant differences in crumb color, moistness, and tenderness for any cakes. [source] Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy YogurtsJOURNAL OF FOOD SCIENCE, Issue 7 2000M.A. Drake ABSTRACT: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt. [source] MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATINJOURNAL OF SENSORY STUDIES, Issue 5 2009ALESSANDRA B. PALAZZO ABSTRACT Face to face with the scenario of current human nutrition, there is an ever-growing preoccupation with the provision of healthy and rapidly prepared diets, gelatin being an important product, taking into consideration its properties, such as muscular regeneration and bone strengthening. The objective of this work is to evaluate different brands of raspberry-flavored gelatin, both traditional and diet, by multiple time-intensity analysis for sweet, acid and raspberry flavor, as well as an acceptance test with 120 consumers. The statistical analysis included variance analysis, Tukey tests and Internal Preference Map. The results showed that there was no significant difference between all the samples to the time in which the maximum intensity of sweetness and acidity occurs. The results indicated a greater acceptance of the traditional samples, which were preferred by the majority (85% regarding intention to purchase). The aspartame/acessulfame-potassium edulcorants were those that recorded behavior most distant from sucrose, compared with sodium saccharine and sodium cyclamate edulcorants. PRACTICAL APPLICATIONS The time-intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. This analysis is different from the conventional descriptive analysis because it allows the verification of changes in the perception of a product's attribute over time. The sensory results showed in this study should be useful to researchers and product developers who are working with different edulcorants in food, especially in gelatin products. Observing both multiple time-intensity curves and affective data at the same time, it is possible to determine which intensity and duration of sensory characteristics have influenced the consumer's preference. [source] APPLICATION OF SENSORY DESCRIPTIVE ANALYSIS TO COMPLETE THE CURRENT OFFICIAL CARD OF THE GALICIAN ORUJO SPIRITSJOURNAL OF SENSORY STUDIES, Issue 3 2009SANDRA CORTÉS ABSTRACT Ten samples of young Galician Orujo spirits from different grape varieties were evaluated using sensory descriptive analysis by a panel of 12 professional Orujo tasters. The aim of this study was to generate attributes to sensorially describe this kind of drinks in order to complete the current official card and permit their differentiation and varietal characterization. In the first session of analysis, the Orujo tasters identified a high number of descriptors, that they were then reduced after the elimination of hedonic terms and inappropriate attributes by using statistical methods. High significant correlations were found between the new descriptive parameters selected and the original terms employed to qualify the Orujo samples. Herbaceous, floral, ensilage and heads for aroma, spicy,caustic and sweet for taste and fruity for aftertaste were the attributes that showed significant differences between the Orujo samples. These terms may qualitatively be considered as typical descriptors of Orujos from Galicia. PRACTICAL APPLICATIONS In the original card employed to qualify Galician Orujo spirits, only hedonic terms are used, all of them with an important subjective influence. The new card, in which descriptive terms generated by the official panel are included, too, permits, besides qualifying of the samples, defining of their profile in the same tasting session. With the new terms, the tasters can justify the total points given to each sample. The final sensory profile obtained for a single Orujo variety will result of a large group of Orujo samples tasted during several sessions. This tool will be very useful for the Regulating Commission to obtain more information about the sensory characteristics of this kind of alcoholic beverage and for the corresponding distillery, in case a sample was rejected, to know which attributes were found as negatives. [source] A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 3 2007JEEHYUN LEE ABSTRACT A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One-hundred and thirty-eight green tea samples from nine countries , China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam , were selected to represent a wide range of green teas. Attributes could be categorized as "Green" (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb-like); "Brown" (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); "Fruity/Floral" (fruity, floral/perfumy, citrus, fermented); "Mouthfeel" (astringent, tooth-etching); "Basic Tastes" (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw-like). Some attributes, such as green, brown, bitter, astringent and tooth-etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas. PRACTICAL APPLICATIONS Green tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea. [source] | |||||||||||||||||||||||||