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1.
Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has been investigated, but few studies have examined the sensory perception of ONS within different older adult cohorts. This study sought to investigate effects of older age, dentures, and medications on sensory perception, liking, and intake of a high- and low-viscosity ONS (0.009 and 0.177 Pa.s respectively at 50.1 s−1) and assess effects of ONS on appetite.Eighty older adults (51 aged 65–74 years, 29 aged 75 + years, mean age 74 ± 8 years, age range 65–97 years, 35 men, 45 women) evaluated two ONS over two different days. Each ONS (200 mL) was consumed over five sips (40 mL each). The panellists evaluated each sip using a check-all-that-apply questionnaire (CATA) comprising taste and texture attributes. After each CATA evaluation panellists recorded their liking using a 9-point hedonic scale followed by their hunger, fullness, desire to consume more ONS, and thirst using 100 mm visual analogue scales.The over 75 year olds had significantly lower appetite than the 65–74 year olds on tasting both ONS. Denture wearing influenced the mouthfeel while medication status effected the flavour perception of the high viscosity ONS. Liking did not change across the five sips for any study cohort, however, sensory perception changed with increasing sips. This study provides insight on factors affecting ONS adherence in older adults. Avoiding perceptions of watery/runny mouthfeel while maintaining creaminess may improve acceptability and adherence. The study justifies the CATA methodology for use in different older adult cohorts. 相似文献
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Rate-All-That-Apply (RATA) is a variation of the more widely used CATA question format. For a pre-specified list of terms, consumers indicate whether they apply to a given product, and if they do so, to rate their intensity. For example, a 3-pt scale may be used with anchors ‘low’, ‘medium’ and ‘high’ or a 5-pt scale anchored at 1 = ‘slightly applicable’ and 5 = ‘very applicable.’ Given the hierarchical nature of the task and the non-normal distribution of the intensity data, it is not obvious how to analyze RATA data appropriately. In the present work we suggest interpreting RATA data as 4- or 6-point scales, considering a missing check for any attribute as a score of 0. Based on that, randomization tests were applied to investigate potential product differences. We show that the null distribution of these tests for RATA data coincides in practice with the one from classical parametric tests derived from an ANOVA context. Consequently, using the common F- and t-tests provides a valid and easy analysis of RATA data. In four consumer studies, tests for product difference usually gave the same results when RATA data were analyzed with ANOVA and Cochran’s Q test. Graphical display of the data was found to be very similar based on Correspondence Analysis (CA) (treating RATA as CATA data) and Principal Component Analysis (PCA) (treating RATA as continuous data). 相似文献
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Measurement of liking with consumers is often performed on a single sip or mouthful of the product and results in a single liking score that does not necessarily reflect the liking over consumption of a whole product. A dynamic approach could provide this type of information. Thus, obtaining reasons why the liking score is changing over consumption could help to gain insights for product improvement. Recently, Thomas, Visalli, Cordelle, and Schlich (2015) suggested collecting with the same consumers liking scores dynamically and Temporal Dominance of Sensations (TDS) during mono-intakes of flavored cheeses, in two independent sessions. This new type of sensory data has been analysed at individual level to identify “temporal drivers of liking” for each product.The present paper further develops this method consisting of collecting TDS and dynamic liking data in the same session and during the consumption of the full portion of a product. The products used to experiment this new method were two commercial oral nutritional supplements (ONS) assessed by 65 consumers over two lab sessions separated by one week.The protocol consisted of a TDS evaluation of 5 flavor, 2 texture and 3 taste sensations during each sip, immediately followed by a liking scale. This protocol was repeated over sips. This method, named “Alternated Temporal Drivers of Liking” (A-TDL), required that consumers record liking changes and do TDS over sips during food consumption. Results showed that one of the two ONS was more liked than the other and consumed in a larger volume resulting in a higher energy intake. In contrast, the other product resulted in a stronger thirst and presented more negative temporal drivers of liking (dry, metallic, filming) over the consecutive sips. 相似文献
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CATA (Check All That Apply) questions are one of the most popular approaches used widely in sensory and consumer fields. This paper proposes to apply the TURF (Total Unduplicated Reach and Frequency) technique to summarize and analyze CATA data. Numerical examples from a women’s multi-vitamin/mineral gummy survey conducted online recently in the US are provided to show the TURF analysis for CATA data. The R package ‘turfR’ was used in the analysis of the CATA data. An R code (‘turfcata’) was developed and is provided for the analysis using the R package ‘turfR’. 相似文献
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As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet it remains unclear as to whether it is ‘chewing’ or ‘oral lubrication’ that might amplify satiation signals. In this study, techniques from experimental psychology, food material science and mechanical engineering have been combined to develop model foods to investigate the role of chewing and oral lubrication on food intake. Novel model gels, similar in pleasantness, were given as a preload then their effects on subjective appetite and intake of a salty snack were measured in a between-subjects design. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of coefficient of friction), and a control group received mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload compared to the high chewing/low lubricating preload (p < 0.05). Hunger ratings decreased from t1 to t3 (p < 0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain. 相似文献
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A recent study had shown that a group of younger subjects (21–29 years) selected the term sticky at a significantly greater rate than a group of older subjects (55–70 years) using the Temporal Dominance of Sensations (TDS) methodology with a range of nuts. It was hypothesised that differences between age groups in bolus properties was causing greater sensory stickiness intensity to be perceived by the younger subjects. The aim of the current study was to assess the physical properties of the bolus, as well as the dynamic perception of stickiness using Time Intensity (TI), of the same subjects from the previous study. Subjects undertook a mastication trial where they chewed cashews and expectorated the bolus for assessment of its physical properties. Subjects also undertook a TI task with two separate products: cashews and blended cashews (blended to a particle size that simulated a ready to swallow food bolus), without training of high and low intensity anchors of each sensation. Results showed the bolus properties and oral processing behaviour was similar between the two age groups. Results also showed the dynamics and magnitude of TI for stickiness was similar between the two age groups. The study suggests variables other than bolus properties and stickiness intensity are responsible for differences in the TDS selection of stickiness between younger and older age groups. 相似文献
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为了观察含当归、川芎、白芍、熟地和乌鸡等组分样具有补血功能的保健食品对乳汁分泌的影响 ,采用动物实验和人体试食试验分别观察了该组方样品的促进泌乳作用。动物实验通过灌胃给予母鼠不同剂量的样品 ,观察实验期间母鼠泌乳量和累积泌乳量、仔鼠哺乳期体重变化等 ;人体试食试验选择符合条件的乳汁分泌不足的产妇 ,给予该样品 ,并设对照组 ,观察比较两组乳母泌乳量 ,乳房胀度 ,并测定试验初期和试验结束后乳汁蛋白质含量等指标。动物实验结果可见 ,与对照组 (0mL kgBW)比较 ,低、中、高剂量的该样品可使母鼠的泌乳量显著和极显著提高 (P <0 0 5 ,P<0 0 1) ,低剂量可使仔鼠第 14天和第 2 1天的体重极显著增加 (P <0 0 1) ,中剂量可使仔鼠第 7天的体重极显著地增加 (P <0 0 1) ;人体试食试验结果表明 ,乳汁分泌不足的乳母服用 15d后 ,与对照组相比 ,该样品可增加试食组乳母的乳汁分泌量 (P <0 0 1) ,并增加乳母的乳房胀度 (P <0 0 1) ,同时乳汁中的蛋白质含量不受影响 (P >0 0 5 )。本实验结果表明 ,该保健食品对乳汁分泌不足的乳母有促进分泌的功能 ,并且在提高泌乳量的同时乳汁中蛋白质含量不受影响 相似文献
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目的:研究患者在住院期间的握力变化及其影响因素。方法:选取926例于2012年6月1日—2012年12月31日期间在北京友谊医院住院的患者,分析其住院期间握力变化情况及其影响因素。结果:75%的患者住院期间握力降低。外科系统中,无论男性还是女性,中年组和老年组出院时的握力较入院时有所降低(P0.05),而青年组患者则无明显差异(P0.05)。内科系统中,所有女性患者出院握力均低于入院握力(P0.05);男性患者中,青年组和中年组出院时的握力低于入院时握力(P0.05),但65岁以上老年男性患者的握力在出院时虽较入院时有所降低,但差异无统计学意义(P0.05)。Logistic回归分析结果显示,住院患者的性别、年龄及其营养风险筛查分值(NRS2002)高低影响其入院及出院握力(P0.05),此外出院时的握力还与患者的疾病及其严重程度(所处科别、所患疾病及并发症、住院时长)有关(P0.05)。患者营养风险筛查得分的高低主要与性别、体重指数、经口的进食途径、入院握力等因素有关(P0.05)。结论:大部分患者住院期间握力降低,这与患者营养风险筛查得分的高低有关,而合理的营养支持途径是降低患者营养风险筛查得分的主要措施之一。 相似文献
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住院天数≥14天患者营养风险筛查和营养支持现况调查 总被引：1，自引：0，他引：1
目的:调查住院天数≥14d的336例患者的营养风险发生率以及营养支持的应用情况,观察营养支持方式与住院天数之间的关系。方法:患者入院后第2d采用NRS2002进行营养风险筛查(除体重指数采用中国标准外,其余与NRS2002方法一致),并于出院时调查患者住院期间的营养支持应用情况。结果:336例住院天数≥14天的患者中完成NRS2002筛查的患者325例,NRS2002适用率为96.73%。存在营养风险(NRS≥3分)患者117例,营养风险的发生率为36.00%。手术科室营养风险发生率为37.36%,非手术科室营养风险发生率为34.27%,不存在差异(χ2=0.333,P=0.564)。其中70.94%的患者得到了营养支持,手术科室的营养支持率(79.41%)高于非手术科室(59.18%),支持率的差异有统计学意义(χ2=5.653,P=0.017)。营养支持多延后于营养风险筛查后3—4d。手术科室患者入院后7d内营养支持以全肠外营养为主,占62%,14d时肠外营养(全肠外、肠外肠内并用)仍占63%。非手术科室7d内的肠外营养(全肠外、肠外肠内并用)支持率79%,14d时以肠内营养为主,占71%。手术科室的平均住院天数多于非手术科室(F=3.991,P=0.001)。结论:住院天数≥14d患者存在营养风险比例较高,肠外营养的过度使用情况比较严重,应推广和应用基于证据支持的营养指南来改善此情况。 相似文献
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不同筛查工具对老年肿瘤患者营养筛查的比较 总被引：2，自引：0，他引：2
目的：探讨在老年肿瘤患者中合理选择营养风险筛查工具,以便及时实施营养干预,改善由于营养因素所导致的不良临床结局。方法：对130例老年肿瘤患者应用微型营养评价精法（MNA-SF）和患者主观全面评价法（PG-SGA）进行营养筛查,以白蛋白和前白蛋白为标准评定上述工具的灵敏度、特异度。结果：以白蛋白为参考标准,MNA-SF、PG-SGA的灵敏度分别为55.7%、68.3%,特异度分别为45.1%、89.7%。以前白蛋白为参考标准,MNA-SF、PG-SG的灵敏度分别为67.1%、75.2%,特异度分别为51.0%、93.1%。结论：PG-SGA考虑到多个影响营养的复杂问题,使评价结果更接近于肿瘤患者的实际营养状况。较之MNA-SF,PG-SGA更适用于老年肿瘤患者,值得推广。 相似文献
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This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi-intake approach was therefore expected to give more reliable information about the sensory properties perceived by panelists. The two modalities of texture and flavor were analyzed separately to characterize the effect of added proteins. Trials were made according to an experimental design with two factors (protein type and concentration) and three levels each. Different statistical treatments, taking or not the temporality of attributes into account, were performed on standardized and non-standardized data. The implementation of M-TDS was essential to highlight differences of flavor perception in addition to the more evident texture modifications. The study of sensory trajectories evidenced that texture modifications, induced by the use of different whey proteins, slightly modified the perception of flavor and sweetness. The global flavor perception of the samples varied with the number of spoons, which particularly impacted the taste attributes. This study highlighted the importance of using M-TDS when studying texture and flavor in semi-solid products, and the relevance of the multi-intake approach to characterize flavor perception. This methodology enabled panelists to evidence both marked texture differences and subtler flavor modifications, and these useful data were emphasized by combining different statistical treatments. 相似文献
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研究了黑牛肝菌、香菇、白蘑菇3种食用菌各自特性酶活的动态变化规律.其中黑牛肝菌和香菇在4、10、20℃进行不同的温度调控,白蘑菇进行真空预冷处理调控.研究了各自特性酶如过氧化物酶、多酚氧化酶、过氧化氢酶、羧甲基纤维素酶、超氧化物歧化酶、多聚半乳糖醛酸酶随着贮藏时间的变化规律. 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(9):1660-1677
The aim of this study was to analyse and determine the composition of paralytic shellfish poisoning (PSP) toxins and lipophilic toxins in the Region of Aysén, Chile, in wild endemic mussels (Mytilus chilensis, Venus antiqua, Aulacomya ater, Choromytilus chorus, Tagelus dombeii and Gari solida) and in two endemic carnivorous molluscs species (Concholepas concholepas and Argobuccinum ranelliforme). PSP-toxin contents were determined by using HPLC with fluorescence detection, while lipophilic toxins were determined by using LC-MS/MS. Mean concentrations for the total of PSP toxins were in the range 55–2505 μg saxitoxin-equivalent/100 g. The two most contaminated samples for PSP toxicity were bivalve Gari solida and carnivorous Argobuccinum ranelliforme with 2505 ± 101 and 1850 ± 137 μg saxitoxin-equivalent/100 g, respectively (p < 0.05). The lipophilic toxins identified were okadaic acid, dinophysistoxin-1 (DTX-1), azaspiracid-1 (AZA-1), pectenotoxin-2 (PTX-2) and yessotoxins (YTX). All analysed molluscs contained lipophilic toxins at levels ranging from 56 ± 4.8 to 156.1 ± 8.2 μg of okadaic acid-equivalent/kg shellfish together with YTX at levels ranging from 1.0 ± 0.1 to 18 ± 0.9 μg of YTX-equivalent/kg shellfish and AZA at levels ranging from 3.6 ± 0.2 to 31 ± 2.1 μg of AZA-equivalent/kg shellfish. Furthermore, different bivalves and gastropods differ in their capacity of retention of lipophilic toxins, as shown by the determination of their respective lipophilic toxins levels. In all the evaluated species, the presence of lipophilic toxins associated with biotransformation in molluscs and carnivorous gastropods was not identified, in contrast to the identification of PSP toxins, where the profiles identified in the different species are directly related to biotransformation processes. Thus, this study provides evidence that the concentration of toxins in the food intake of the evaluated species (Bivalvia and Gastropoda class) determines the degree of bioaccumulation and biotransformation they will thereafter exhibit. 相似文献
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高效液相色谱法同时检测6种甜味剂 总被引：4，自引：0，他引：4
建立同时测定6种人工合成甜味剂阿斯巴甜、糖精钠、甜蜜素、安塞蜜、纽甜、甜聚糖甙的高效液相色谱分析方法。以Platicil ODS柱为分离柱,20mmol/L硫酸铵缓冲溶液(pH4.4)-乙腈为流动相,进行梯度洗脱。采用二极管阵列检测器进行检测,整个分离过程在30min内完成。6种甜味剂在0.4～120mg/L范围内其质量浓度与峰面积的线性关系良好,相关系数为0.99967～0.99998,在4.0～10.0mg/kg范围内,样品加标回收率为85%～107%;相对标准偏差小于3.2%。该方法简便、快速,净化效果较好,可用于食品中6种甜味剂的同时测定。 相似文献
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目的：研究亚精胺（spermidine,SPD）对骨骼肌自由基代谢的影响以及抗疲劳作用。方法：实验分为生理盐水组、SPD低剂量组（0.5 mmol/（kg·d））、中剂量组（1.0 mmol/（kg·d））、高剂量组（1.5 mmol/（kg·d））以及西洋参口服液阳性对照组（总皂苷30 mg/（kg·d））,每周灌胃6 d共30 d,每次灌胃前称量小鼠体质量调整灌胃溶液量,灌胃期间进行每天45 min无负重游泳训练。各组随机选取10 只小鼠测试力竭游泳时间;各组剩余10 只负重游泳30 min,休息30 min后取材,检测血清肌酸激酶（creatine kinase,CK）、骨骼肌谷胱甘肽-过氧化物酶（glutathione peroxidase,GSH-Px）、总超氧化物歧化酶（total-superoxide dismutase,T-SOD）、琥珀酸脱氢酶（succinate dehydrogenase,SDH）活性和骨骼肌丙二醛（malondialdehyde,MDA）含量。结果：与生理盐水组比较,SPD能显著延长小鼠力竭游泳时间（P＜0.05）;低、中剂量组骨骼肌中GSH-Px、T-SOD、SDH酶活性显著提高（P＜0.05）,MDA含量显著降低（P＜0.05）;SPD组与西洋参组比较,低、中剂量抗疲劳效果有非常显著性（P＜0.05）差异,高剂量抗疲劳效果略优（P＞0.05）。结论：0.5～1.0 mmol/（kg·d） SPD可以增加抗氧化酶的活性,减少自由基的积累,提高骨骼肌细胞膜代谢能力和抗损伤能力,显著推迟小鼠疲劳发生。 相似文献
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马来酰肼对高良姜素-高锰酸钾-多聚磷酸体系的化学发光具有增敏作用,据此结合分子印迹固相萃取技术建立测定蔬菜中马来酰肼含量的流动注射-化学发光分析方法。以马来酰肼为模板分子,甲基丙烯酸为功能单体,乙二醇二甲基丙烯酸酯为交联剂,偶氮二异丁腈为引发剂,用热聚合法合成了马来酰肼分子印迹聚合物,并以此分子印迹聚合物作为固相萃取填料制成固相萃取柱,对样品进行固相萃取后进行发光检测。在最优条件下,相对化学发光强度与马来酰肼的质量浓度在5.0×10-5～3.0×10-2mg/mL范围内呈良好的线性关系,检出限2.6×10-5mg/mL(3σ),相对标准偏差2.7%(1.0×10-3mg/mL马来酰肼,n=10)。将该法应用于马铃薯、洋葱及大蒜中马来酰肼含量的测定,加标回收率在95.2%～111.7%之间,相对标准偏差分别为1.8%、2.4%和2.1%。 相似文献