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Sensory Tests (sensory + test)
Selected AbstractsLong-term follow-up of children with obstetric brachial plexus palsy II: neurophysiological aspectsDEVELOPMENTAL MEDICINE & CHILD NEUROLOGY, Issue 3 2007Christina Strömbeck MD The aim of this study was to examine long-term neurophysiological outcomes and sensory function in patients with obstetric brachial plexus palsy (OBPP). The same 70 children/adolescents examined in part I: functional aspects (35 males, 35 females; age range 7-20y, mean 13y 6mo [SD 4y 3mo], median 13y) were examined with neurophysiological methods at 3 to 7 months and at 7 to 20 years of age. Thirteen of the 70 participants underwent nerve reconstruction before 1 year of age. Electromyography (EMG) was performed on deltoid and first interossei muscles; Quantitative Sensory Test was used for C6 and C8 dermatomes. Tests for functional sensibility and 2-point discrimination for C6 and C8 were performed. This study shows that considerable EMG changes can be observed in OBBP, even in those fully recovered. EMG changes in the deltoid were shown to deteriorate over time, and sensibility is considerably less affected than motor function. [source] Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterJOURNAL OF FOOD SCIENCE, Issue 4 2005Masamichi Koseki ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source] Sensory function and pain in a population of patients treated for breast cancerACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 6 2009O. J. VILHOLM Background: Chronic pain is often reported after surgery for breast cancer. This study examined pain and sensory abnormalities in women following breast cancer surgery. Methods: Sensory tests were carried out on the operated and contra-lateral side in 55 women with chronic pain after breast cancer treatment and in a reference group of 27 pain-free women, who had also undergone treatment for breast cancer. Testing included a numeric rating score of spontaneous pain, detection and pain threshold to thermal and dynamic mechanical stimuli and temporal summation to repetitive pinprick stimulation. The neuropathic pain symptom inventory was applied for participants with chronic pain. Results: The mean age was 58.6 years for the pain patients and 60.6 years for the pain-free patients. Thermal thresholds were significantly higher on the operated side than on the contra-lateral side in both groups and side difference in warmth detection threshold was significantly higher in the pain group than in the pain-free group (mean 3.8 °C vs. 1.1 °C, P=0.01). The frequency of cold allodynia was higher in participants with pain than in pain-free participants (15/53 vs. 1/25, P=0.01), and the frequency of temporal summation evoked by repetitive pinprick was higher in participants with pain than in pain-free participants (23/53 vs. 2/25, P=0.0009). The frequency of dynamic mechanical allodynia did not differ significantly between the two groups. Conclusion: These findings suggest that chronic pain after surgery for breast cancer is associated with sensory hyperexcitability and is a neuropathic pain condition. [source] Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptabilityINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2009ADRIANE E C ANTUNES Probiotic buttermilk-like fermented milk in different flavors in versions with sucrose and sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN-22 and Bifidobacterium animalis Bb12 were the cultures employed for fermentation. Physicochemical composition, apparent viscosity, diacetyl content, viability of cultures during storage, and acceptance of product via sensorial analysis were assessment factors. The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during refrigerated storage (28 days) of buttermilk and good acceptance of the product via sensory test. However, the probiotic culture might have been responsible for the loss of diacetyl, a volatile compound that is a characteristic feature of the product. [source] EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY QUALITIES OF CHITOSAN TOFU DURING STORAGEJOURNAL OF FOOD QUALITY, Issue 1 2004MEERA KIM ABSTRACT Tofu containing both low and high viscosity chitosan was prepared and changes in the microbiological, physicochemical and sensory properties of the tofu during storage were investigated. The colony forming units of mesophilic and psychrotrophic microorganisms in tofu containing high viscosity chitosan were markedly lower during storage than those in the control tofu as well as the tofu containing low viscosity chitosan. The pH of the tofu samples increased during storage. The L and a values of the tofu, especially the control tofu, increased during storage. In the sensory test, the roasted nutty and beany aromas of the tofu decreased during storage. Instrumental analysis of hardness and chewiness of the tofu decreased during storage. Overall preference for the tofu gradually decreased during storage, but overall preference for the tofu containing high viscosity chitosan scored higher than the other tofu samples. [source] EFFECT OF THAWING METHODS ON TEXTURAL QUALITY OF SOUS-VIDE STEWED BEEF ASSESSED BY SENSORY AND INSTRUMENTAL ANALYSESJOURNAL OF FOOD QUALITY, Issue 5 2001N.J.N. YAU ABSTRACT This study compared four different thawing methods using sensory test with magnitude estimation, preference test with hedonic scale and physical analyses. The four methods were tap-water, refrigeration, microwave reheating, and boiling-water reheating. For physical analyses, there were differences (p,0.001) among treatments in drip loss and expressible juice. For drip loss, the microwave reheated samples were the highest and the refrigeration and tap-water treated samples were the lowest. For expressible juice, tap-water and refrigerated samples were higher (p,0.01) than the microwave and boiling-water reheated samples. Microwave and boiling-water reheated samples had higher hardness and cheviness and lower juiciness and fiber-looseness. The refrigerated and tap-water thawed samples had reverse sensory properties. Naive panelists preferred the refrigerated and tap-water treated samples to the microwave and boiling-water reheated samples for juiciness, tenderness, and overall preference. Physical parameters from textural profile analysis were not different among the thawing methods. Expressible juice was the best indicator for sensory hardness, juiciness, fiber-looseness and chewiness among the physical parameters. Usually a quadratic regression model fit best when expressible juice was used to predict sensory textural properties. [source] Effect of Oxygen-Absorbing Packaging on the Shelf Life of a Liquid-Based Component of Military Operational RationsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carmen Gomes ABSTRACT:, Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO2RB®) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO2RB and regular MRE pouches without the O2 -absorber were conducted for 3 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F) by measuring oxygen concentration (Mocon O2 -analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 °C (80 °F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO2RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 °C (80 °F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO2RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO2RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items. [source] Quantification of suppression of bitterness using an electronic tongueJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 12 2001Sou Takagi Abstract Phospholipids, such as phosphatidic acid, suppress bitter taste without affecting other taste qualities. In the present study, we detected and quantified this suppression effect with an electronic tongue whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics. We measured a phospholipid cocktail and various kinds of taste substances with five basic taste qualities. The responses to quinine hydrochloride and L -tryptophan, which have a bitter taste, were reduced as the phospholipid concentration was increased, and the responses to the other taste substances were not affected by the phospholipids, as with the human sensation test. Furthermore, the change of bitter interisity caused by phospholipid was quantified by principal component analysis and the , scale, which expresses the relationship between taste intensity and taste substance concentration. The results are compared with those of the human sensory test and discussed. © 2001 Wiley-Liss, Inc. and the American Pharmaceutical Association J Pharm Sci 90:2042,2048, 2001 [source] Simultaneous enhancement of cosmetic function and feel via molecular investigation of stickinessINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 2 2006H. Kudoh Moisturizing performance is often a very important factor in cosmetics. However, incorporating high concentrations of moisturizing agents often causes products to become sticky, a feel that consumers dislike. We suspected that the reason why high moisturizer content generates strong stickiness is that the polar group of the molecule is exposed at the surface. Thus, we began with a hypothesis that stickiness could be prevented through coexistence with a substance minimizing the exposure of polar group. Using glycerine as a moisturizing agent, we screened a large number of conventional materials for reducing stickiness but failed to find an effective compound. We then considered the use of a polymer for this purpose and synthesized a custom-made polymer, polyoxyethylene methacrylate 2-hydroxyethyl methacrylate fluoroalkyl acrylate copolymer (Polymer SR). Our experiments revealed that Polymer SR reduces the stickiness of glycerine by forming a hydrophobic film without hindering moisturizing performance. To clarify the mechanism by which Polymer SR reduces stickiness, we investigated the interaction between the Polymer SR and glycerine in solution using NMR and static light scattering measurements. We learned that Polymer SR and glycerine form a complex via hydrogen bonding of glycerine that results in orientation of the hydrophobic group of Polymer SR towards the outside. Subjective sensory tests supported the hypothesis that this hydrophobic orientation was maintained on the dermal surface even after application to skin. We believe that by taking into account the intended function and feel our technique for reducing the stickiness of moisturizers can be adopted for use with other substances and will contribute to future cosmetic research. [source] Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh-cut Conference pearsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2007Robert Soliva-Fortuny Summary Conference pear cubes processed at partially ripe maturity could preserve an acceptable sensory quality during 3-week storage. A processing treatment consisting of a dip in 10 g L,1 ascorbic acid and 5 g L,1 calcium chloride and a packaging atmosphere of 2.5 kPa O2 + 7% CO2 preserved the overall sensory shelf life without significant changes in relation to untreated freshly prepared samples. However, high CO2 conditions were responsible for a rapid degradation of the product during the following days. Under 0 kPa O2 atmosphere, the product underwent a progressive but slight loss of flavour; but colour and firmness variations were not detected through sensory tests. [source] EFFECTS OF ENZYME-AIDED PEELING ON THE QUALITY OF LOCAL MANDARIN (CITRUS RETICULATA B.) SEGMENTSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2004FANNY LIU ABSTRACT Pectinases are observed to selectively alter the albedo structure of citrus fruits and, hence, aid the removal of the peel and adhering albedo layer. This study was carried out to determine the optimum conditions needed to peel local mandarins using pectinases (Peelzym II, Novo Nordisk, Denmark). The experiment variables were enzyme concentration, vacuum pressure and vacuum infusion time. The mandarins were first scored from the stem end to the blossom end, followed by immersion in 1000 mL of enzyme solution at a set vacuum pressure and ambient temperature (27 ± 1C). Only one parameter was varied in any one experiment. Peelzym II at 0.4% v/w, 650 mm Hg vacuum and 16 min of vacuum time were optimal. The enzyme-peeled fruit segments were judged by the panelists using three different sensory tests to ascertain their appeal to consumers. A significant (P < 0.05) difference between enzyme-peeled and hand-peeled segments was found, with the panelists preferring the enzyme-peeled segments. [source] STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDERJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2003KAWALJIT TANDON Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm2 on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills. [source] Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary FiberJOURNAL OF FOOD SCIENCE, Issue 6 2010Wenpu Chen Abstract:, Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%,,carrageenan, 4% SSPS-fortified pudding with 0.1%,,carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application:, Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses. [source] Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterJOURNAL OF FOOD SCIENCE, Issue 4 2005Masamichi Koseki ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source] Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced CeleryJOURNAL OF FOOD SCIENCE, Issue 6 2000A. Prakash ABSTRACT: The effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory characteristics of diced celery were compared to conventional treatments such as acidification, blanching, and chlorination. Aerobic plate counts for the irradiated celery did not exceed 107 CFU/g, in contrast, the acidified, blanched, chlorinated, and control samples surpassed aerobic microbial counts of 108 CFU/g in 22, 19, 12, and 8 d, respectively. Importantly, the 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. While the acidified and blanched samples had significantly different sensory profiles compared to the other treatments, the irradiated samples maintained their color, texture, and aroma longer and were preferred in the sensory tests. The sensory shelf life of the 1.0-kGy-treated celery was 29 d compared to 22 d for the control, chlorinated, and 0.5 kGy, and 15 d for the acidified and blanched celery. [source] Physicochemical and Sensory Characteristics of Fish GelatinJOURNAL OF FOOD SCIENCE, Issue 2 2000S.-S. Choi ABSTRACT: The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin-water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturation temperature, pH, and the influence of NaCl and sucrose were similar to those for pork gelatin. The flavored fish gelatin dessert gel product had less undesirable off-flavor and off-odor and a more desirable release of flavor and aroma than the same product made with an equal Bloom, but higher melting point, pork gelatin. [source] Methodology of oral sensory testsJOURNAL OF ORAL REHABILITATION, Issue 8 2002R. Jacobs Summary Different methods of oral sensory tests including light touch sensation, two-point discrimination, vibrotactile function and thermal sensation were compared. Healthy subjects were tested to assess the results obtained from two psychophysical approaches, namely the staircase and the ascending & descending method of limits for light touch sensation and two-point discrimination. Both methods appeared to be reliable for examining oral sensory function. The effect of topical anaesthesia was also evaluated but no conclusion could be drawn as too few subjects were involved. Newly developed simple testing tools for two-point discrimination and thermal sensation in a clinical situation were developed prior to this study and tested for their reproducibility. Thermal sensation could be reliably detected in repeated trials. Although the hand-held instruments have some drawbacks, the outcome of these instruments in a clinical environment is suitable for assessing oral sensory function. Three different frequencies (32, 128 and 256 Hz) were used to estimate the vibrotactile function. Different threshold levels were found at different frequencies. [source] SENSORY APPROACH TO MEASURE FRAGRANCE INTENSITY ON THE SKINJOURNAL OF SENSORY STUDIES, Issue 6 2009CLAUDIA SILVA CORTEZ-PEREIRA ABSTRACT Sensory analysis is a precise and descriptive measuring technique to quantify human responses to stimuli. Odor, one of these stimuli, is basically the result of the interaction between a chemical stimulus and the olfactory receptor system, which can be described using a number of different dimensions and measures through different sensory tests: threshold, intensity and quality. To measure fragrance performance on the skin, these parameters are very important, but the main attribute to be evaluated is substantivity, thus the importance of the sensory scale chosen to measure perception, discriminate different intensities and determine the substantivity of the fragrance. Some studies comparing the labeled magnitude scale (LMS) with other magnitude scales and their derivations showed that the use of the LMS scale to measure fragrance intensity could semantically understand the intensity of the stimulus. Tests using this scale confirmed the applicability and efficiency of the LMS. PRACTICAL APPLICATIONS The objective of this article is to review the techniques used to measure odor and fragrance intensities applied on the skin. The review shows general sensory techniques and their goals, the newest olfactory mechanism and its contribution to sensory evaluation and which attributes should be considered to measure odor. Substantivity/retentivity or longevity can be regarded as the most important attributes if you want to measure fragrance performance on the skin. Past studies showed different scales tested to measure odor, and some of them demonstrated that the labeled magnitude scale is very suitable to measure fragrance on the skin. [source] The analgesic effect of intravenous ketamine and lidocaine on pain after spinal cord injuryACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 4 2004A. Kvarnström Background:, Pain following spinal cord injury (SCI) is a therapeutic challenge. Only a few treatments have been assessed in randomized, controlled trials. The primary objective of the present study was to examine the analgesic effect of ketamine and lidocaine in a group of patients with neuropathic pain below the level of spinal cord injury. We also wanted to assess sensory abnormalities to see if this could help us to identify responders and if treatments resulted in changes of sensibility. Methods:, Ten patients with spinal cord injury and neuropathic pain below the level of injury were included. The analgesic effect of ketamine 0.4 mg kg,1 and lidocaine 2.5 mg kg,1 was investigated. Saline was used as placebo. The drugs were infused over 40 min. A randomized, double-blind, three-period, three-treatment, cross-over design was used. Systemic plasma concentrations of ketamine and lidocaine were assessed. Pain rating was performed using a visual analogue scale (VAS). Sensory function was assessed with a combination of traditional sensory tests and quantitative measurement of temperature thresholds. Results:, Response to treatment, defined as 50% reduction in VAS-score during infusion, was recorded in 5/10 in the ketamine, 1/10 in the lidocaine and 0/10 in the placebo groups. Neither ketamine nor lidocaine changed temperature thresholds or assessments of mechanical; dynamic and static sensibility. Nor could these sensory assessments predict response to treatment in this setting. Lidocaine and particularly ketamine were associated with frequent side-effects. Conclusion:, Ketamine but not lidocaine showed a significant analgesic effect in patients with neuropathic pain after spinal cord injury. The pain relief was not associated with altered temperature thresholds or other changes of sensory function. [source] | |||||||||||||