Ingestion of tall larkspur by cattle

Tall larkspur (Delphinium spp.) is a palatable but toxic poisonous plant in the western United States. The toxins in tall larkspur are diterpenoid alkaloids. We examined the influences of food flavor and postingestive consequences on consumption of a 33% larkspur pellet during 30-min feeding periods for five days using esophageally fistulated cattle that were sham-fed larkspur pellets. Consumption by the sham-fed group was compared to a control group fed alfalfa pellets, and a larkspur group fed only larkspur pellets. Sham-fed cattle did not decrease (P > 0.1) feed consumption compared to controls, indicating no significant difference in food flavor. The larkspur group decreased (P < 0.05) feed consumption by 41% relative to controls and by 31% relative to sham-fed animals (P = 0.08). This reduction in feed consumption indicates the adverse postingestive consequences of tall larkspur ingestion, as the larkspur group apparently developed a conditioned taste aversion to the larkspur pellet. Even though these animals were averted to the pellets, they showed none of the classical signs of intoxication from ingestion of tall larkspur.This research was supported in part by the Utah Agricultural Experiment Station, Utah State University, Logan, Utah 84322. Approved as journal article No. 3846.     

辐照绍兴酒加速陈化技术的研究

黄酒是我国独有的传统饮料酒,尤其是绍兴酒在国际上享有盛誉。但新酿成的绍兴酒味粗而辛辣,需存放三年才能达到味醇厚、香气浓郁。这样,不仅需要很大的存放场地,而且资金也不能及时周转,严重影响经济效益的提高。加速绍兴酒陈化,探索酿酒工业新工艺是当前酿酒工业迫切需解决的课题。为此,我所和绍兴酿酒总厂于1983—1984年开展~(60)Coγ线     

"Preexposure and extinction effects of lithium chloride induced taste-potentiated aversions for spatially contiguous auditory food cues in rats": Correction to Ellins and von Kluge (1987).

Reports an error in "Preexposure and extinction effects of lithium chloride induced taste-potentiated aversions for spatially contiguous auditory food cues in rats" by Stuart R. Ellins and Silvia von Kluge (Behavioral Neuroscience, 1987[Apr], Vol 101[2], 164-169). The aforementioned article contains errors in the last paragraph of the Results section, none of which change the results of the experiment. The corrected paragraph sections are provided in the erratum. (The following abstract of the original article appeared in record 1987-24095-001.) Taste potentiated illness-induced aversions for noisy food were studied in Sprague-Dawley rats. The rats ate from receptacles containing salty food and a contiguous tone produced by speakers under the food followed by lithium chloride injections. In preference tests, the rats then avoided noisy food in favor of quiet food followed by extinction and spontaneous recovery of the auditory aversion over repeated nonreinforced trials. Other rats were given either 4 or 10 days of exposure to the noisy food prior to taste-toxicosis treatment. None of these rats subsequently avoided noisy food. The importance of spatial contiguity and methodological variation in associating nongustatory food cues with illness is discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

对当前中国人的消费审美心理的分析

中国是一个神秘的文化古国,在漫长的历史中产生了独特的审美心理模式。随着当代社会的变化和外来文化的冲击,人们的审美喜好也发生了深刻的变化,并形成了当今丰富多彩的审美表现形式,这些时刻影响着我们的生活和行为方式,直接影响着消费品的设计。本文主要研究中国社会的消费者结构和主流审美情趣的类型,以及它们之间的相互关系对消费品设计的影响,为中国工业设计提供完善的理论依据。     

Changes in taste and flavor in aging

This study aims at understanding the role of mixtures (mutual quality suppression) in the evaluation of impact of the human aging process on the perception of taste.

Heretofore, the effect of aging on taste has been directed at threshold and suprathreshold magnitudes of single chemicals (e.g., NaCl, sucrose, citric acid) in aqueous solution. Although absolute thresholds typically rise in advanced age (2 to 9 times, depending on the study), suprathreshold magnitude assessed by magnitude matching seems (except for bitter) to resist change in the way presbycusis spares suprathreshold loudness, fostering the impression that aging may handicap the aged little in the perception of food.

Asked, however, to discriminate the presence‐absence of the prescribed salt flavoring (nominally suprathreshold) in tomato soup, the young outperformed the middle‐aged who, in turn, outperformed the elderly. Moreover, NaCl thresholds in the presence of tomato measured several times higher than in water, but the difference between the young and the elderly continued to hold. Elevation of threshold to much higher levels by mixture suppression leaves the young‐elderly difference unchanged, implying that the elderly may fail to detect salt levels that really count in their diet.

To examine the relation between age and taste mixtures, we measured detection thresholds: (1) for NaCl in citric acid, from zero to strong; (2) for sucrose in citric acid, from zero to strong; and (3) for citric acid in sucrose, from zero to strong. Whether in water alone or in a weak or strong suppressor, the elderly subjects’ threshold was consistently 2 or 3 times higher than that of the young. Moreover, the way in which threshold for one quality rises with concentration of a suppressor is the same, except for constant upward displacement of the elderly peoples’ threshold. In general, both young and elderly confuse salty and sour (show large suppression at all concentrations of the suppressor) much more than they confuse sweet and sour (seen mainly at high concentrations of the suppressor). Study of other mixtures is planned.     

Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems

Low sodium chicken broth with NaCl added to provide Na⁺ concentrations in typical reduced Na⁺ soups (144 and 288 mg Na⁺/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na⁺, as determined by sensory evaluation and ²³Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na⁺ binding as measured by NMR pointing to the need for a new model.     

Sugar reduction without compromising sensory perception. An impossible dream?

ABSTRACT

Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.     

大米布丁的研制

采用两组正交试验 (稳定性试验和最佳口味试验 )研究了大米布丁的生产工艺和最佳配方。试验结果表明 :以 1 %卡拉胶添加于大米布丁中 ,其稳定性最佳 ,以大米 1 0 0 g、奶粉 40 g、白糖 80 g、奶油 5g、水 70 0 g和食盐少许 ,煮沸时间 1 0 min制成的产品口味最佳。     

Taste response to mixtures: Analytic processing of quality.

The tastes of 100 mM sodium chloride (NaCl), 100 mM sucrose, and 1 mM quinine hydrochloride in mixtures were investigated in golden hamsters (Mesocricetus auratus) with a conditioned taste aversion (CTA) paradigm. CTAs, established in golden hamsters by injection of lithium chloride, were quantified as percent suppression of control 1-hr stimulus intake. CTAs for 10 of 15 stimulus pairs with common components symmetrically cross-generalized, suggesting that component qualities were recognized in binary and ternary mixtures. However, CTAs to quinine were hardly learned and were weakly expressed when quinine was mixed with NaCl, and generalizations from multiple to single stimuli were stronger than vice versa (i.e., asymmetric). The behaviors reflect peripheral inhibition and/or central mixture suppression. Nonetheless, components retain their distinct qualities in mixtures, suggesting that taste processing is analytic. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of conditioning method and testing method on strength of lithium-induced taste aversion learning.

Here the authors evaluated the effect of the method of conditioning (bottle or intraoral [IO] infusion) on the strength of a flavor-drug association when measured in a standard 1-bottle consumption test or when measured by IO infusion in a taste reactivity test. When tested with the bottle test in Experiment 1, rats conditioned by bottle displayed stronger taste avoidance than those conditioned by IO infusion. When tested for rejection reactions with the taste reactivity test in Experiment 2, rats conditioned by infusion displayed a stronger aversion than did rats conditioned by bottle. The results suggest that when the contextual cues of conditioning are similar at conditioning and testing, a stronger association is evident regardless of the individual specifics of each method. These results may shed light on recent reports that different neural mechanisms are involved in conditioning by active consumption and passive infusion. (PsycINFO Database Record (c) 2010 APA, all rights reserved)