Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.     

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples

Bitter taste receptor genotypes may be associated with the perception of bitterness in berries, and different processing methods may be used to modify the flavor of berry products. The aims of the present study were to investigate the consumption frequency of lingonberries among TAS2R38 genotyped subjects (n = 83) and to evaluate the sensory characteristics of different texture-modified lingonberry samples (subjects n = 12, samples n = 8). Reported intake of lingonberries varied with TAS2R38 genotype, with more bitter sensitive individuals consuming them less frequently. The flavor profile of lingonberries was modifiable by food structure. In particular, foam and/or emulsion structures decreased the perceived intensity of bitterness, astringency and sourness of lingonberry samples. Sweetness was significantly higher in heavy foamed jelly and foamed emulsion compared to pulp or foamed juice. In conclusion, new flavor and texture modification options should be investigated to increase the palatability and consumption of bitter tasting foods.     

Macroscopic and microscopic analysis of the tongue of the common opossum (Didelphis marsupialis)

We performed a macroscopic and microscopic study of the tongues of common opossums, Didelphis marsupialis, from South America. We studied two males and two females. We collected morphometric data on the tongue with precision calipers. For the light microscopy and scanning electron microscopy analyses, we fixed tissue fragments in 10% formaldehyde and 2.5% glutaraldehyde, respectively. The opossum tongues averaged 5.87 ± 0.20 cm in length, 3.27 ± 0.15 cm in width at the lingual body, and 3.82 ± 0.15 cm in width at the root. The mean thickness of the lingual body was 1.8 ± 0.1 cm, and the thickness of the root was 3.82 ± 0.15 cm. Sharp filiform papillae were scattered across the entire tongue; conical filiform papillae occurred on the lingual body and tongue tip; fungiform papillae were scattered among the filiform papillae on the lingual body and tongue tip; and there were three vallate papillae at the root of the tongue. We found two strands of papillary projections in the tongue root. Despite the low variability observed in the lingual papillae, the morphological data obtained in this study may be related to the opossum's diverse food habits and the extensive geographic distribution of the species throughout America. Microsc. Res. Tech. 2012. © 2012 Wiley Periodicals, Inc.     

高锰酸钾与粉末活性炭联用去除饮用水中嗅味

针对太湖B支流水体发臭现象严重、采用常规工艺处理很难去除嗅味物质的情况，通过试验考察了单独投加高锰酸钾、单独投加粉末活性炭以及高锰酸钾与粉末活性炭联用三种方法对嗅味的去除效果。静态及生产性试验结果表明：高锰酸钾与粉末活性炭联用工艺的除嗅效果最好，当高锰酸钾投加量为0．5mg／L、粉末活性炭投加量为40mg／L时，沉后水的嗅阈值仅为5，去除率达到了98．8％，并且可节省粉末活性炭投量约20％。此外，高锰酸钾与粉末活性炭联用对藻类也有较好的去除效果。     

膜结构体育建筑空间的美学要义

为了实践上的总结把握性和拥有不断创新的意识,对膜结构体育建筑空间的空间审美关系进行了分析,探寻了其空间表现力所在与技术形式的艺术表达张力所在,从而进一步推动结构的发展。     

东方语汇的艺术中心

东方艺术中心无论从外部造型、内部空间风格和包涵的技术内容,无不透出设计具有东方意味的现代观演建筑的独特理念。     

Amount of training and cue-evoked taste-reactivity responding in reinforcer devaluation.

In two experiments, rats received minimal (16) pairings of one auditory conditioned stimulus (CS) cue with a sucrose reinforcer, and extensive (112) pairings of another auditory CS with that reinforcer. After sucrose was devalued by pairing it with lithium chloride in some rats (Devalue groups) but not others (Maintain groups), taste reactivity (TR) and other responses to unflavored water were assessed in the presence of the auditory CSs alone. The minimally trained CS controlled substantially more evaluative TR responses than the extensively trained CS. Those TR responses were hedonic (positive) in the Maintain groups, but aversive (negative) in the Devalue groups. By contrast, food cup entry and other responses thought not to reflect evaluative taste processing were controlled more by the extensively trained cue. These responses were reduced by sucrose devaluation comparably, regardless of the amount of training. The results suggest rapid changes in the content of learning as conditioning proceeds. Early in training, CSs may be capable of activating preevaluative processing of an absent food reinforcer that includes information about its palatability, but that capability is lost as training proceeds. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Surface ultrastructure of gills in relation to the feeding ecology of an angler catfish Chaca chaca (Siluriformes,Chacidae)

Surface ultrastructure of the gills of the angler catfish Chaca chaca was investigated to unravel the adaptive modifications associated with the feeding ecology of the fish. The fish is often found in mud or in soft substrates where they remain buried both for protection and to feed. Gill rakers present on the gill arch in most fish species are absent in this fish. The absence of gill rakers are associated with the feeding habit of the fish and is considered to facilitate the swallowing of captured prey smoothly without any hindrance. Highly corrugated surface of the gill arch and gill filaments could be associated to retain water/mucus to prevent dessicassion of the fish. Papillae like epithelial protuberances each bearing a taste bud at its summit toward the pharyngeal side of the gill arch is associated with the sorting of the food. Large number of mucous goblet cells on the gill arch epithelium are considered to secret copious mucus to lubricate the prey for easy swallowing. In C. chaca the gill septa between gill filaments are reduced. This could enhance the flexibility and permit the free movement of the gill filaments. Extensive secondary lamellae and infrequent mucous goblet cells on secondary lamellae are associated to increase the surface area to enhance efficiency of gaseous exchange.     

基于模糊神经网络味觉信号识别的研究

文中提出了一种基于模糊神经网络方法的味觉信号识别模型,利用小波变换实现了对传感器所采集的味觉信号进行数据压缩及特征抽取,以模糊神经网络作为味觉信号的识别工具。     

4种龟肉酶解液的氨基酸及呈味特性比较

以中华草龟、黄喉拟水龟、中华花龟和鳄龟为原料,分析比较4种龟肉碱性蛋白酶酶解液(分别标记为CEH、MEH、OEH和SEH)在总氨基酸、游离氨基酸和呈味特性上的差异。结果表明:4种龟肉酶解液的总氨基酸和游离氨基酸中均含有16种常见氨基酸。4种酶解液的总氨基酸中含量和百分比最高的氨基酸均为谷氨酸,最低均为蛋氨酸。OEH中总氨基酸的含量、总必需氨基酸含量、必需氨基酸占总氨基酸百分比和支芳比均在4种酶解液中最大。4种酶解液的游离氨基酸中以疏水性氨基酸为主,含量和百分比最高的氨基酸均为苯丙氨酸,总游离氨基酸含量最高为OEH。4种酶解液中仅有OEH中谷氨酸的味道强度值(taste activity value,TAV)大于1。苦味氨基酸和甜味氨基酸对4种龟肉酶解液风味贡献较大,其中OEH的鲜味、甜味氨基酸含量和百分比最高而苦味氨基酸最低。