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Sensory Map (sensory + map)
Selected AbstractsPERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSESJOURNAL OF FOOD QUALITY, Issue 4 2005MARGRETHE HERSLETH ABSTRACT The main objective of this study was to study perception of cheeses by comparing quality scores from expert assessors, descriptive profiling data from selected assessors and consumer responses. Twelve cheeses were evaluated by expert assessors and profiled by selected assessors. Five cheeses were selected for consumer testing and rated for hedonic liking, plus flavor intensity and degree of soft/firm texture. Analysis of variance and multivariate analyses of the data showed that the expert assessors scores for consistency, flavor and overall quality correlated positively with descriptive profiling attributes as mature flavor/odor, firmness, graininess and dryness of the cheeses. Preference mapping showed an even distribution of the consumers in the sensory map, which indicated different sensory segments. Some consumers preferred a firm cheese with a mild, mature flavor and others preferred a doughy cheese with more acid, fermented flavor. The expert assessors represented the preferences of the first group in their scoring procedure. [source] Accessory chemosignaling mechanisms in primatesAMERICAN JOURNAL OF PRIMATOLOGY, Issue 6 2006C.S. Evans Abstract Accessory olfaction is defined as the chemoreceptive system that employs the vomeronasal complex (VNC) and its distinct central projections to the accessory olfactory bulb (AOB) and limbic/cortical systems. Comparisons of the structural and functional features of primate accessory olfaction can now be made at many levels. Advances in the understanding of molecular mechanisms of odorant transfer and detection, physiological analyses of signal processing, and appreciation of ontogenetic timetables have clarified the contribution of accessory chemoreception to the sensory map. Two principal functions dominate: the decoding of social information through the uptake of signals (often fluid-borne), and the provision of an essential pathway for the "migration" of presumptive neurocrine (GnRH) cells from the olfactory placode to the hypothalamus. VN "smelling" (vomerolfaction) is now seen to overlap with primary olfaction. Both systems detect signal compounds along the spectrum of volatility/molecular weight, and neither is an exclusive sensor. Both main and accessory chemoreception seem to require collaborative molecular devices to assist in odorant transfer (binding proteins) and (for the VNO) signal recognition (MHC1 proteins). Most adaptive-selective features of primate chemocommunication variously resemble those of other terrestrial mammals. VN function, along with its genome, has been maintained within the Strepsirrhines and tarsiers, reduced in Platyrrhines, and nearly extinguished at the Catarrhine up to hominin levels. It persists as an intriguing ancient sense that retains key features of past evolutionary events. Am. J. Primatol. 68:525,544, 2006.© 2006 Wiley-Liss, Inc. [source] Molecular-feature domains with posterodorsal,anteroventral polarity in the symmetrical sensory maps of the mouse olfactory bulb: mapping of odourant-induced Zif268 expressionEUROPEAN JOURNAL OF NEUROSCIENCE, Issue 10 2002Koichiro Inaki Abstract Individual glomeruli in the mammalian olfactory bulb presumably represent a single type of odourant receptor. Thus, the glomerular sheet provides odourant receptor maps at the surface of the olfactory bulb. To understand the basic spatial organization of the olfactory sensory maps, we first compared the spatial distribution of odourant-induced responses measured by the optical imaging of intrinsic signals with that detected immunohistochemically by expressions of Zif268, one of the immediate early gene products in juxtaglomerular cells. In the dorsal surface of the bulb, we detected a clear correlation in the spatial pattern between these responses. In addition, the molecular-feature domains and their polarities (spatial shifts of responses with an increase in carbon chain length) that were defined by the optical imaging method could be also detected by the Zif268 mapping method. We then mapped the Zif268 signals over the entire olfactory bulb using a homologous series of fatty acids and aliphatic alcohols as stimulus odourants. We superimposed the Zif268 signals onto the standard unrolled map with the help of cell adhesion molecule compartments. Each odourant typically elicited two pairs of clusters of dense Zif268 signals. The results showed that molecular-feature domains and their polarities were arranged symmetrically at stereotypical positions in a mirror-image fashion between the lateral and the medial sensory maps. The polarity of each domain was roughly in parallel with the posterodorsal,anteroventral axis that was defined by the cell adhesion molecule compartments. These results suggest that the molecular-feature domain with its fixed polarity is one of the basic structural units in the spatial organization of the odourant receptor maps in the olfactory bulb. [source] MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS,JOURNAL OF SENSORY STUDIES, Issue 5 2002VARAPHA LOTONG ABSTRACT Two independent, highly trained panels separately conducted descriptive analysis of orange juices using different descriptive analysis methods and sets of samples. Lexicons were developed independently. One panel evaluated 23 orange juice products and identified and referenced 24 attributes. The other panel evaluated 17 products and identified 17 attributes for testing. Though not identical, the lexicons developed by both panels were similar overall. To compare the sensory space of the product category, Principal Component Analysis (PCA) and sensory maps were developed separately for each panel. The comparison showed that the underlying sample spaces obtained from both panels were comparable in many ways. Key flavor characteristics for the same types of orange juice products were described similarly by both panels. These data indicate that the process of using highly trained panels that define attributes and use reference standards for descriptive sensory analysis can give objective and comparable information for a product category across different panels. [source] | |||||||||||||