A sip of joy: Straw materials can influence emotional responses to,and sensory attributes of cold tea

While the use of reusable drinking straws has become more popular in recent years, there have been no previous studies regarding associations of drinking straw materials with perception and liking of beverages. This study was therefore aimed at determining whether and how straw materials could affect sensory perception of and evoke emotional responses to cold tea beverages. One hundred thirty-four participants (70 females and 64 males) consumed unsweetened cold black tea samples using five straws made from one of five materials: plastic, paper, copper, stainless steel, and silicone. They rated the tea samples with respect to attribute intensity and liking, overall hedonic impression, and evoked emotions. Tea samples were found to differ with straw materials in terms of flavor liking, mouthfeel liking, and sourness intensity. Interestingly, significant interactions between straw materials and gender were observed in overall hedonic impression and matching associations of straw materials with cold tea samples. Females liked cold tea samples more when consumed with copper or stainless steel straws than with paper straws, while males exhibited no differences with straw material conditions. A gender effect was also found on cold tea samples consumed with different straw materials, with females more emotionally expressive than males toward certain straw material conditions. In conclusion, this study shows variations in sensory and emotional responses to cold tea samples as a function of drinking straw materials and could help food and beverage professionals select the most appropriate straw materials for best enhancing beverage consumption experience.     

A comparison of the labeled magnitude (LAM) scale,an 11-point category scale and the traditional 9-point hedonic scale

Schutz and Cardello [Schutz, H. G. & Cardello, A. V. (2001). A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies, 16, 117–159] proposed the labeled magnitude (LAM) scale for measuring food acceptance. The LAM is a line scale anchored at its end points with the phrases “greatest imaginable like” and “greatest imaginable dislike” and uses as intermediate anchors the nine phrases of the traditional hedonic scale. In this study, three hedonic scales were compared, including the widely-used 9-point hedonic scale, the LAM scale, and an 11-point category scale using the LAM’s verbal anchors as category labels. Three groups of consumers (N = about 100 each) used one of the three scales to evaluate the acceptability of highly liked foods (orange juices, potato chips, cookies, and ice cream, with four samples of each). Scales were evaluated primarily on their ability to show differences in acceptability, the correspondence of acceptance ratings to preference ranking and the correspondence of stated product usage (e.g., purchase of pulp vs. non-pulp orange juice) to the product scoring highest. All three scales performed equally well, with no one scale showing a consistent superiority over another. All three scales were able to differentiate acceptability of the orange juices, chips and cookies. No scale differentiated among the ice creams, which had equal and high acceptability. All scales showed a strong correspondence between liking and preference rankings and also between the product rated highest and the type of product usually consumed, within each of the product categories.     

A global study using PANAS (PA and NA) scales to measure consumer emotions associated with aromas of phytonutrient supplements

Phytonutrient supplements are consumed to increase dietary consumption of nutrients. This research addresses the opportunities and the challenges for this product category to better understand consumer choice and consumption in combination with hedonic (liking), sensory, psychographic and emotion measures. One objective of this exploratory study is to use Positive Affect Negative Affect Schedule (PANAS) to measure consumer (n = 303) emotions associated with 9 different aromas of phytonutrient supplements.A key issue facing emotion research in product development is the proper balance of positive and negative emotions. Traditional clinical emotion questionnaires emphasize negative emotions. Newer emotion questionnaires for commercial use emphasize positive emotions, both in the food and perfume categories. What is the proper balance of positive and negative emotions for a broad range of consumer products? Desmet and Schifferstein (2008) noted the “hedonic asymmetry”, or positive bias, which exists for many product emotions. In contrast to the clinical questionnaires which emphasize negative emotions, and the newer commercial questionnaires which emphasize positive emotions, the Positive Affect and Negative Affect Schedule (PANAS) has equal numbers of positive and negative emotions in both the regular and shorter forms.This study supports that the PANAS scales are valid in measurement of consumer emotions evoked by the aromas of phytonutrient supplements. The PANAS scale with 20-items and the short PANAS scale with 10-items are largely consistent in the results. Different phytonutrient product aromas were discriminated on their PANAS emotional profiles, and on both positive (PA) and negative (NA) dimensions. Results suggest that the hedonic, sensory, and emotional attributes represent different dimensions in consumer choice and consumption behaviors.     

The appeal of virtual chocolate: A systematic comparison of psychological and physiological food cue responses to virtual and real food

Virtual Reality (VR) is considered a promising tool for measurement of food choices (e.g., virtual supermarkets) and for interventions regarding eating behavior (e.g., cue exposure therapy). However, it is not yet known whether food cue responses (FCRs) are similar in VR as in real life, which creates uncertainty about the effectiveness of these interventions. Furthermore, the role of hunger in relation to FCRs is still unclear, both in real life and in VR. Therefore, this study explores to what extent exposure to food cues in VR and real life elicit similar psychological (i.e., craving) and physiological (i.e., salivation) FCRs, and whether this differs between hungry and satiated conditions.The study employed a 2 (stimulus type: food vs. non-food) × 2 (exposure mode: VR vs. real life) × 2 (hunger state: hungry vs. satiated) within-subjects design (N = 54). Exposure to food led to stronger cravings than exposure to non-food, both in VR and real life, albeit weaker in VR. Furthermore, exposure to food led to more salivation than exposure to non-food, however in real life only.In sum, craving (but not salivation) responses after exposure to virtual food (vs. non-food) approach real life responses. Craving is an important measure in several fields of therapy, and this study suggests that VR is a potentially useful intervention tool. Additionally, this study provides evidence that VR can be used as a tool when it comes to measuring food-related behavior, as virtual food approximates psychological FCRs in real life.     

A comparison of sensory attribute use by children and experts to evaluate chocolate

Children constitute a complex but interesting market for the food industry. The objective was to compare the sensory attributes generated and rated by a panel of 261 children from 9 to 11 years old with those of a trained panel of 10 adult experts in the food industry, using a range of eight chocolate products belonging to the child segment. In a first phase, a subgroup of 27 children went through attribute generation according to the Kelly-grid method to establish a questionnaire of 13 attributes. The experts used the QDA method to set up a questionnaire of 27 attributes. Data were analysed to find out relationships between attributes, using Partial Least Square regression with experts' attributes as explicative variables and children's attributes as variables to be explained. Surprisingly, some of the attributes most cited by children are not those better explained by experts' attributes.     

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Beef neckbones were processed through a traditional Advanced Meat Recovery system (TAMR), a Desinewated Minced Meat machine with/without prior use of Jarvis saw for removal of spinal cord (DMMJ/DMMNJ), or hand boned with/without Jarvis saw (HJ/HNJ). This study investigated the composition of meat recovered by these five methods.

Ranking from the most to least total fat percentage was TAMR (22.02%), HNJ (18.37%), HJ (14.69%), DMMNJ (11.14%), and DMMJ (9.76%); higher fat was related to less moisture. Protein was most for HJ (18.32%) and least for TAMR (15.79%). TAMR and HJ were similar (P > 0.05) in ash content. Calcium was most in DMMJ (79.81 mg); the least was found in the hand boned (HJ, 20.86 mg/100 g and HNJ, 23.66 mg) lean. All samples contained calcium below the required limits set by USDA-FSIS. Total iron was the highest in TAMR (5.28 mg of iron/100 g), followed by DMMJ (3.65 mg), DMMNJ (3.46 mg), HJ (2.77 mg), and HNJ (2.18 mg).     

Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare,rabbit, red deer,pork and cow meats

Alheira is a traditional meat product that is typical from the Northeast region of Portugal and much appreciated. It is a sort of sausage produced industrially or by small artisanal producers, having wheat bread and meats as main ingredients. Game meat Alheira (Alheira de caça) is considered one of the most attractive products since it should include different game meats. The aim of the present work was to identify the species of origin of meats added to game meat Alheira samples to verify their compliance with labelling. Species-specific PCR assays targeting mitochondrial genes of rabbit, hare, red deer, cow and pork were optimised and applied to industrial and artisanal samples. The assays revealed adequate specificity for each of the targeted species, with sensitivities of 0.01–0.1%. Results of the evaluation of 18 commercial samples identified several inconsistencies with labelling, namely the absence of declared game species (red deer, hare and rabbit) in ten samples and the presence of undeclared cow species in nine of the analysed samples. These findings indicate the occurrence of misleading labelling, suggesting the adulteration by substitution of game meats by cow meat to reduce production costs and the need to protect and valorise this kind of traditional food product.     

A preliminary comparison of polybrominated diphenyl ether concentrations relative to lipid content and to levels of dioxins and dioxin-like polychlorinated biphenyls in Norwegian farmed Atlantic salmon (Salmo salar)

Polybrominated diphenyl ethers (PBDEs) are environmental contaminants structurally similar to polychlorinated biphenyls (PCBs), and correlations between PBDE concentrations and concentrations of lipid, PCBs, dioxins and furans in feed and farmed Atlantic salmon filet indicate PBDEs may be derived from similar sources. PBDE concentrations (3.9 ± 0.6 ng g^?1 wet wt) in farmed Atlantic salmon correlated well with lipid content and these other halogenated contaminants, however, lower concentrations of PBDEs (1.6 ± 0.3 ng g^?1 wet wt) showed no correlation. Possible explanations for the non‐linear behaviour of PBDE concentrations in Atlantic salmon are discussed.     

Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace

The odour of silurus (Silurus glanis) coming from two types of rearing environment developed in France was studied. Odour sensory analysis was performed on cooked fillets of silurus. The odour representativeness of extracts obtained by dynamic headspace was assessed. Two methods of extract collection were compared. Rearing environment had an effect on the odour of cooked fillets of silurus. Silurus reared in outdoor ponds for 2 years with no renewal of water had a stronger odour of hay, cut grass and hot milk and a weaker odour of mouldy, hard‐boiled egg and cooked cabbage than silurus reared in indoor concrete ponds for 1 year with renewed geothermal water. Odour extracts collected with the Teflon bag method were more representative of the odour of cooked fillets of silurus than those collected with the glass flask method. Teflon bags showed the relevance of dynamic headspace extraction to analyse the odour of cooked fillets of silurus. Copyright © 2004 Society of Chemical Industry     

熟鱼silurus(Silurus glanis)的风味:通过感官分析和收集方法的比较来评价流体萃取物的风味特征

研究来自法国两个不同饲养环境的silurus(Silurus glanis)鱼的风味,对于熟鱼肉进行感官鉴评.通过流体萃取物的风味特征对其进行风味评价.比较了两种收集方法.两种养殖条件对熟鱼肉的风味有影响.在室外不进行换水饲养两年对比于在室内活水饲养一年发现鱼肉中干草味、青草味和热牛奶味较强,霉味、煮鸡蛋味和煮白菜味较弱.用铁氟龙容器收集风味物质提取物,比用玻璃长颈瓶收集风味描述更强,显示了流体萃取法与熟鱼风味分析的相关性.     

A comparison of the toxicity of pirimiphos-methyl and malathion to Typhaea stercorea (L.) when applied to stored maize

The toxicity of freshly applied and aged residues of pirimiphos-methyl and malathion were assessed against adult Typhaea stercorea (L.). Maize was treated with each pesticide at doses of 2, 4, 6, and 8 mg kg⁻¹ and stored at a constant 25 °C and 70% r.h. for 12 weeks. All fresh deposits of pirimiphos-methyl produced 100% mortality as did malathion at 4, 6 and 8 mg kg⁻¹. After four weeks storage pirimiphos-methyl still gave 100% mortality at 6 and 8 mg kg⁻¹ but this dropped to 96% at 4 mg kg⁻¹ and 60% at 2 mg kg⁻¹, while mortality for malathion was less than 31% even at 8 mg kg⁻¹. After 12 weeks storage only pirimiphos-methyl gave effective control with 78% mortality at the highest dose of 8 mg kg⁻¹, while control by malathion had completely broken down. The effect of exposure time on T. stercorea for both pesticides at a single dose of 4 mg kg⁻¹ was also assessed. Beetles were left in contact with treated maize for 2, 4, 6, 8 and 10 d. Fresh and four-week-old pirimiphos-methyl residues produced over 98% mortality at all exposure periods but on 12-week-old residues mortality had dropped and was only 61% following 10 d exposure. Only freshly applied malathion gave 100% mortality and even the maximum exposure of 10 d only produced 51% mortality of T. stercorea at four weeks and 39% at 12 weeks.     

Antinutritional and/or toxic factors in soybean (Glycine max (L) Merril) seeds: comparison of different cultivars adapted to the southern region of Brazil

Soybean (Glycine max (L) Merril) seeds are known to contain different proteins displaying antinutritional and/or toxic effects, such as soybean agglutinin (an N‐acetylgalactosamine‐specific lectin), proteinase inhibitors (Kunitz‐ and Bowman–Birk‐type trypsin and chymotrypsin inhibitors) and urease (seed and tissue isoforms). Two other toxic proteins were previously isolated from soybeans, soyatoxin (21 kDa) and soybean toxin (18.4 kDa), which are immunologically related to canatoxin, a toxic protein from Canavalia ensiformis (jackbean) seeds. In this work we have screened crude extracts from seeds of six different soybean cultivars, which together represent most of the crop harvested in the southern region of Brazil, for the presence of urease, trypsin inhibitory and haemagglutination activities, intraperitoneal toxicity in mice and immunoreactivity against anti‐canatoxin antibodies. Significant differences were found in the contents of proteinase inhibitors, lectin, urease activity and lethality in mice. The relevance of these findings to the agronomic qualities and to the choice of soybean cultivars to be used as food or feed is discussed. Copyright © 2004 Society of Chemical Industry     

A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming

The kinetics which can be used to describe thermal softening of potato tissue by water cooking and pressure steaming were established and the temperature dependence of rheological and textural properties, using six different instrumental objective methods as firmness indicators, was determined within the temperature range of 100–122 °C. In water cooking at 100 °C and in steaming at 100, 112 and 117 °C, the thermal softening was best expressed by one simple pseudo first-order kinetic mechanism, which was considered to be the response to the changes in the pectic material in the cell wall and interlamellar region. Tension energy was the best rheological property for establishing the kinetics of softening of potato by water cooking, whereas maximum shear force was the best method of representing the tissue softening by steaming, using first-order models. Steaming at 122 °C caused overcooking of the tissue, even for short times. At this high temperature, rheological parameters (compression, tension and creep compliance) and textural properties from Texture Profile Analysis (TPA) fitted second-order models. When second-order models were used, the Arrhenius equation was significant for chewiness, indicating that this textural property can be useful for detecting overcooking caused by prolonged pressure steaming in the experimental temperature range.     

Evaluation of the behavioural responses of Anthrenus verbasci adults and larvae to permethrin (ec) using a computerized tracking system

The behavioural responses of Anthrenus verbasci adults and larvae to permethrin 25% emulsion concentrate (ec) and the insect repellent N,N-diethyl-m-toluamide (DEET) were assessed using a computerized insect tracking system. A. verbasci were exposed to filter papers half treated with 50, 100, 150 or 200 mg/m² permethrin ec or 250 mg/m² DEET. A. verbasci larvae did not respond to DEET; however, on papers half treated with 50, 100 or 150 mg/m² permethrin ec, significantly less time was spent on the treated side than on the untreated side. In addition, there were significantly more attempted crossings away from the treated side than away from the untreated side. Adult A. verbasci spent significantly less time on the treated side than the untreated side of papers half treated with 250 mg/m² DEET. Adults on permethrin made more attempted crossings away from the untreated side than away from the treated side dosed at 100 or 150 mg/m².     

A comparison of the in vitro biotransformation of (–)‐epicatechin and procyanidin B2 by human faecal microbiota

The catabolism by human faecal microbiota of (–)‐epicatechin ( 1 ) (2, 3‐cis stereochemistry) and its dimer pure procyanidin B2 ( 2 ), has been compared using a static in vitro culture model. The catabolites were characterised by LC‐MSⁿ, UV absorption and relative retention time, and quantified relative to standards. No more than ～10% of procyanidin B2 ( 2 ) was converted to epicatechin ( 1 ) by scission of the interflavan bond. Five phenolic acid catabolites (M_r<290) were unique to 2 , and ten phenolic acid catabolites (M_r<290) were common to both substrates. The dominant catabolites (≥24 h incubation) were 5‐(3′‐hydroxy phenyl) valeric acid ( 9 ), 3‐(3′‐hydroxyphenyl) propionic acid ( 10 ) and phenyl acetic acid ( 12 ) (maximum yields 27.4±4.2, 38.2±4.2, 22.7±2.9%, respectively, from 1 and 9.4±1.2, 52.8±2.1, 28.8±1.6%, respectively, from 2 ). Substrate 2 was degraded twice as rapidly as 1 . Evidence is presented for the production of previously unreported catabolites of 2 that retain the flavanol A‐ring and the C4→C8 interflavan bond. It was confirmed that catabolism favoured removal of the 4′‐hydroxyl rather than the 3′‐hydroxyl group and that both β‐oxidation and α‐oxidation occurred.     

Application of Random Amplified Polymorphic DNA (RAPD) and Pulsed-Field Gel Electrophoresis (PFGE) Analysis to Listeria monocytogenes: A Review of Methodology and Results

Random amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) analyses have been found to be powerful molecular methods for differentiating isolates of a given bacterial species. When applied to Listeria monocytogenes, both methods have been found highly effective in tracking isolates involved in food borne outbreaks of listeriosis and in identifying routes of contamination in food processing plants. Among the two methods, PFGE is considered somewhat superior in discriminatory power. However, the use of two or more independent random primers with RAPD is considered to result in a level of discrimination equal to that of PFGE. When results from both methods are combined, a maximum level of discrimination that exceeds that obtained with both methods independently can be achieved. Individually, both methods far exceed the discriminatory power of serotyping and phage typing of L. monocytogenes strains in that serotypes 1/2a, 1/2b, and 4b, represent over 90% of all human isolates, and phage typing at times has allowed typing of no more than about 50% of isolates. In addition, both RAPD and PFGE on occasion have been found to be superior to ribotyping, multilocus enzyme electrophoresis, and restriction enzyme analysis of L. monocytogenes isolates.