感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系。麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数。结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系。利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6%~136.4%,对竹笋苦味的解释程度达63.4%~132.0%,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因。     

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride (KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KCl and NaCl in oil‐in‐water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers (N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KCl (0.75% and 1.5%). Olive oil spreads (104.07–107.43 Pa s) had higher viscosity compared to other spreads (59.16–74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72–2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%–22.1%) compared to sodium claims (increase = 0.0%–12.9%). These findings are useful for understanding taste perception of emulsions.     

Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination

For simple hedonic ratings, product range effects often limit the reliability and accuracy of consumer affective discriminations among multiple products. In the present study, a cognitive warm-up (CWU) procedure was applied to consumer acceptance tests in order to stabilize consumers’ evaluative criteria by evoking their personal evaluation context. The effects of such procedure on the robustness of the affective product discriminations were investigated using two sets of comparison experiments, each using a related samples design. Consumers with equivalent sensory preference profile for skin lotions were screened and divided into High Reflection Thinkers (HRT) and Low Reflection Thinkers (LRT) using the Cognitive Reflection Test. They were then randomly, but evenly assigned to either a treatment (Group I) or a control (Group II) group, in which hedonic rating was performed either with or without the preceding CWU procedure, thus forming four sub-groups (treatment group-HRT, treatment group-LRT, control group-HRT, and control group-LRT subjects). For each sub-group, discriminability between the two chosen products in terms of d′ value was compared across the two experimental conditions consisting of different product ranges. The results indicated that only in the control group-LRT subjects, the two conditions displayed different product discrimination. It suggests that for LRT subjects who are assumed to be more intuitive and thus might be more vulnerable to such product range effects, the CWU had a stabilizing effect on the evaluative criteria, resulting in more robust product discrimination.     

Polymers for medical and tissue engineering applications

Recent decades have seen great advancements in medical research into materials, both natural and synthetic, that facilitate the repair and regeneration of compromised tissues through the delivery and support of cells and/or biomolecules. Biocompatible polymeric materials have become the most heavily investigated materials used for such purposes. Naturally‐occurring and synthetic polymers, including their various composites and blends, have been successful in a range of medical applications, proving to be particularly suitable for tissue engineering (TE) approaches. The increasing advances in polymeric biomaterial research combined with the developments in manufacturing techniques have expanded capabilities in tissue engineering and other medical applications of these materials. This review will present an overview of the major classes of polymeric biomaterials, highlight their key properties, advantages, limitations and discuss their applications. © 2014 Society of Chemical Industry     

Effects of initial albumen quality and mineral oil–chitosan emulsion coating on internal quality and shelf‐life of eggs during room temperature storage

Effects of mineral oil (MO) and mineral oil–chitosan emulsion (MO:CH = 25:75) as coatings on internal quality and shelf‐life of eggs were evaluated during 5‐week storage at 25 °C. Eggs with three different initial albumen qualities [Haugh unit (HU): H = 87.8, M = 75.6 and L = 70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and/or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H‐eggs and at least 3 more weeks for M and/or L‐eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (ΔE^* < 3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO‐coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf‐life of eggs.     

Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seeds

Understanding the effect of drying process parameters on food quality is helpful in process optimization and control. The objective of this work is to understand the effect of mild and harsh effective moisture diffusivity (D_eff), varied by air temperature and velocity, of drying processes on the physical and sensory quality of flat food products. Pumpkin seeds were selected as a food representative. It was found that increments of air temperature and velocity resulted in increased D_eff and brown color on seed hull surfaces and embryos, but decreased hardness of seed embryos. Changes in taste and aroma of seed embryos were able to be sensed. Indicating that D_eff is related to seed physical quality. Similar phenomena occurred with both tray and fluidized bed drying. Air temperature, velocity, and D_eff should be controlled to ensure the best dried flat food products. Mild drying conditions are potentially preferred for good physical and sensory quality.     

Transcranial Magnetic Stimulation of the Supplementary Motor Area in the Treatment of Obsessive-Compulsive Disorder: A Multi-Site Study

Recently, strategies beyond pharmacological and psychological treatments have been developed for the management of obsessive-compulsive disorder (OCD). Specifically, repetitive transcranial magnetic stimulation (rTMS) has been employed as an adjunctive treatment in cases of treatment-refractory OCD. Here, we investigate six weeks of low frequency rTMS, applied bilaterally and simultaneously over the sensory motor area, in OCD patients in a randomized, double-blind placebo-controlled clinical trial. Twenty-two participants were randomly enrolled into the treatment (ACTIVE = 10) or placebo (SHAM = 12) groups. At each of seven visits (baseline; day 1 and weeks 2, 4, and 6 of treatment; and two and six weeks after treatment) the Yale-Brown Obsessive Compulsive Scale (Y-BOCS) was administered. At the end of the six weeks of rTMS, patients in the ACTIVE group showed a clinically significant decrease in Y-BOCS scores compared to both the baseline and the SHAM group. This effect was maintained six weeks following the end of rTMS treatment. Therefore, in this sample, rTMS appeared to significantly improve the OCD symptoms of the treated patients beyond the treatment window. More studies need to be conducted to determine the generalizability of these findings and to define the duration of rTMS’ clinical effect on the Y-BOCS. Clinical Trial Registration Number (NCT) at www.clinicaltrials.gov: {"type":"clinical-trial","attrs":{"text":"NCT00616486","term_id":"NCT00616486"}}NCT00616486.