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The number of plant‐based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant‐based meat products, specifically burger‐type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal‐based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant‐based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal‐based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant‐based burgers but scored lower in cohesiveness. The plant‐based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant‐based meats market. [ABSTRACT FROM AUTHOR]

Consumer interest in alternative plant‐based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant‐based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early‐stage oral processing texture attributes were well‐differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant‐based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant‐based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes. [ABSTRACT FROM AUTHOR]

Background: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor profiles of light, medium, and dark roast coffees held in three different carafe types (glass on hot plate, thermal jacket, and vacuum insulated) for times ranging from 15 min to 3 h. Furthermore, a panel of 93 coffee‐industry professionals performed a blind evaluation of fresh (30 min) versus held (180 min) coffee for overall liking and attribute level adequacy. Results: Sourness increased over time, consistent with acidity increasing over time (i.e., higher titratable acidity, lower pH), but only for the light and medium roasts. Dark roasted coffee became significantly more acidic over 3 h post‐brew but was not perceived as more sour over time by the sensory panel. Variations were observed between the thermal jacket and vacuum carafes for the light and dark roast, but few differences were observed with storage type in the medium roast. Surprisingly, the panel of coffee industry professionals showed no preference for fresh over held. Conclusions: More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Assam green tea possesses health benefits and aromatic compounds in the tea leaves. Effects of pan‐firing time (0, 5, and 10 min) and rolling time (0, 2, and 4 min) on chemical and antioxidant properties and sensory descriptive analysis of Assam green tea were investigated. Increasing pan‐firing time increased total phenolic content (TPC), total catechin content, and antioxidant activity (2,2‐diphenyl‐1‐picprylhydrazyl (DPPH), (2,2′‐azinobis)‐3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS), and ferric ion reducing antioxidant power (FRAP)) values, whereas increasing rolling time tended to decrease such chemical properties. There were four categories of volatile functional groups analysed by gas chromatography‐mass spectrometry (GC‐MS) during green tea preparation, including aldehyde, alcohol, furan, and ether. A sensory lexicon consisting of ten attributes developed by trained descriptive panellists showed a significant relationship with chemical properties. The green tea under pan‐firing process expressed bitter taste, total catechin, TPC, and antioxidant activity. These active chemical compounds and critical sensory attributes of drinking green tea could potentially be beneficial for healthy beverage production. [ABSTRACT FROM AUTHOR]

BACKGROUND The demands for better‐tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb‐A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb‐A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade. RESULTS: The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two‐alternative forced‐choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using a descriptive analysis protocol. gReb‐A had significantly less bitterness and lingering sweetness than Reb‐A did, eliciting a sensory profile similar to that of sucrose. The mixture of gReb‐A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution. Blending with maltitol significantly enhanced the sweetness and suppressed the bitterness of gReb‐A. gReb‐A and its binary mixtures were perceived as more similar to sucrose in the lemonade than in solution. CONCLUSION: This study suggests that glycosylation and blending with erythritol and maltitol gave a more sucrose‐like sweetness profile in the aqueous solution and lemonade. The results of the study can be used to develop adequate sugar substitutes for acidic beverages. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS: Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy. CONCLUSION: The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: Challenges with personalised prophylaxis in haemophilia remain, including designing unique dosing schedules that require continual adjustments and monitoring using complex sampling procedures. Aim: To assess long‐term efficacy and pharmacokinetic outcomes with fixed‐dose N8‐GP prophylaxis. Methods: Descriptive analyses were performed on data from the pathfinder 2 and pathfinder 5 trials of patients with severe haemophilia A. Bleed frequency and reoccurrence were assessed in relation to several clinical criteria of interest. Bleed risk relative to time since last dose was assessed using calculated annualised bleeding rate (ABR). Long‐term ABR and mean factor VIII (FVIII) trough levels were assessed in patients who received consistent N8‐GP prophylaxis every 4 days (Q4D). Results: During pathfinder 2, 117/136 patients with study‐drug exposure of ≥600 days experienced bleeding episodes; 8.6% of bleeds were reoccurring bleeds; bleed reoccurrence decreased over time. For patients who received consistent Q4D prophylaxis across the trial (n = 61), mean ABR decreased from 3.5 bleeds/year (Year 1) to 1.6 bleeds/year (Year 6); mean FVIII trough levels stabilised at approximately 5% (Year 6). Across patients who received prophylaxis at some point during pathfinder 2 (n = 177), 125/126 (99%) reoccurring bleeds were joint bleeds. For patients receiving Q4D prophylaxis, bleeding risk generally increased as the time since the last prophylaxis dose increased. A similar reduction in ABR and stabilisation of trough level was observed in pathfinder 5. Conclusion: Long‐term exposure (> 5 years) to fixed‐dose N8‐GP prophylaxis resulted in a protective haemostatic effect, with reduction in bleed frequency and reoccurrence, and stabilisation of FVIII trough level over time. [ABSTRACT FROM AUTHOR]

BACKGROUND This study was carried out in order to investigate the role of post‐harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post‐harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors – ten Turkish and ten Brazilian – were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post‐harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post‐harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this research, application of chemical conditioners for the conditioning of sludge and their effects on the improvement of sludge thickening of the wastewater treatment plant in the city of Bojnourd (Iran) is investigated. The concentration of chemical conditioners, pH and coagulation and flocculation time is from among the parameters studied in this research work. The results obtained indicate that sludge volume reduction for the chemical conditioners used, including Ferric Chloride (FeCl3), Aluminum Sulfate (Al2 (SO4)3), and Calcium Oxide (CaO) are 41, 17, and 33 percent, respectively. The optimal concentration for FeCl3, Al2(SO4)3, and CaO are 550, 1100, and 292 mg/L, respectively, and the optimal values of pH are 9, 7.5, and 10, respectively. The time to filtration (TTF) and reduction in sludge moisture content (SMC) for Ferric Chloride, Aluminum Sulfate, and Calcium Oxide are 45 s and 6.2%, 135 s and 3.3%, 190 s and 2.4% respectively. Practitioner points: Investigating the sludge conditioning by Ferric Chloride, Aluminum Sulfate, and Calcium Oxide.Determining the optimal concentration, pH, and coagulation/flocculation time.Calculating the time to filtration (TTF) and reduction in sludge moisture content (SMC).Predicting the settled sludge volume using descriptive statistical analysis. [ABSTRACT FROM AUTHOR]

The objective was to develop and validate sample testing conditions for the sensometric evaluation of habanero pepper. Stage I consisted of evaluating and selecting the most adequate conditions for the evaluation of habanero pepper. Stage II consisted of the validation of the conditions selected in Stage I. Green light, direct cut to the fresh chilli, and different mixtures of 6 g of sugar + 1.7 g of habanero pepper and 7 g of sugar + 1.7 g of habanero chilli in 150 mL of water and butter were suitable conditions for habanero pepper evaluation. TDS (temporal dominance of sensations) technique indicated that dominant attributes of habanero chilli were chilli flavour and spicy flavour. Descriptive analysis technique indicated that habanero chilli had the highest intensities in chilli aroma, fresh leaf, mouth numbness, mouth heat, chilli flavour and burn feeling sensory attributes. Sensory panel showed an adequate performance with a correct classification of chilli samples of 96.30%. [ABSTRACT FROM AUTHOR]

Objective: We monitored a large‐scale implementation of the Simple Amplification‐Based Assay semi‐quantitative viral load test for HIV‐1 version I (SAMBA I Viral Load = SAMBA I VL) within Médecins Sans Frontières' HIV programmes in Malawi and Uganda, to assess its performance and operational feasibility. Methods: Descriptive analysis of routine programme data between August 2013 and December 2016. The dataset included samples collected for VL monitoring and tested using SAMBA I VL in five HIV clinics in Malawi (four peripheral health centres and one district hospital), and one HIV clinic in a regional referral hospital in Uganda. SAMBA I VL was used for VL testing in patients who had been receiving ART for between 6 months and ten years, to determine whether plasma VL was above or below 1000 copies/mL of HIV‐1, reflecting ART failure or efficacy. Randomly selected samples were quantified with commercial VL assays. SAMBA I instruments and test performance, site throughput, and delays in communicating results to clinicians and patients were monitored. Results: Between August 2013 and December 2016 a total of 60 889 patient samples were analysed with SAMBA I VL. Overall, 0.23% of initial SAMBA I VL results were invalid; this was reduced to 0.04% after repeating the test once. Global test failure, including instrument failure, was 1.34%. Concordance with reference quantitative testing of VL was 2620/2727, 96.0% (1338/1382, 96.8% in Malawi; 1282/1345, 95.3% in Uganda). For Chiradzulu peripheral health centres and Arua Hospital HIV clinic, where testing was performed on‐site, same‐day results were communicated to clinicians for between 91% and 97% of samples. Same‐day clinical review was obtained for 84.7% across the whole set of samples tested. Conclusions: SAMBA I VL testing is feasible for monitoring cohorts of 1000 to 5000 ART‐experienced patients. Same‐day results can be used to inform rapid clinical decision‐making at rural and remote health facilities, potentially reducing time available for development of resistance and conceivably helping to reduce morbidity and mortality. [ABSTRACT FROM AUTHOR]

BACKGROUND The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods, increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf‐life, and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 months and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS: At 7 months of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation than non‐moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty / solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 months of storage, indicating they will have a compromised shelf life. Findings also indicate that octanal, nonanal, 2‐octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION: The results of this research illustrate that post‐harvest moisture exposure with mechanical drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast products. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS: Standard drip brews were fractionated into distinct samples by switching in an empty carafe every 30 s during the brew. Using a trained sensory descriptive panel, we found that most taste and flavor attributes decreased with brew time; for example, the earlier fractions were systematically more bitter and more sour than later fractions. Surprisingly, however, several flavor and taste attributes increased in time; for example, later fractions were systematically sweeter and more floral than earlier fractions. Since later fractions had lower TDS, these results indicate that perceived sweetness in drip brew coffee is negatively correlated with TDS. Mass spectrometry measurements of the monosaccharide content in the brews showed that none of the fractions had perceptible concentrations of any monosaccharide. CONCLUSION: The results of the sensory analysis and the monosaccharide analysis suggest that perceptible sweetness in coffee is a consequence of masking effects and/or the presence of sweet‐associated aromas and flavors. The results further suggest that unique flavor profiles could be obtained from the same coffee grounds by judicious combinations of specific fractions. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Sensory perception is a dynamic process occurring sequentially. The dynamic analysis of the perception of sensory characteristics in meat is important to understand complex meat sensory characteristics. Temporal dominance of sensations (TDS) is a dynamic sensory method that captures the 'dominance of sensations' throughout food consumption, and it is possible to calculate the relative contribution of various sensory characteristics by 'dominance rate' over time. The objective of this study was to assess the major sensory characteristics of the dynamic sensory perception of pork loin. Using the TDS, we evaluated pork loins derived from pigs with different genetic and feeding backgrounds. Moreover, we checked the integrity of the TDS by comparing the TDS results with a descriptive sensory analysis and a physico‐chemical analysis. RESULTS: Seven types of pork loin were evaluated by TDS, and 'tender and/or soft,' 'tough and/or hard,' 'juicy,' 'dry,' 'fat melting,' 'smoothness,' 'sourness,' 'umami,' and 'beast odors' became dominant in at least one type of pork loin. The dynamics of the perception of pork sensory characteristics was also depicted by TDS. In addition, TDS and descriptive analysis demonstrated similarity in principal component analysis. CONCLUSION: TDS demonstrated the major sensory characteristics on the dynamic sensory perception of pork loin. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: This study identified and compared the drivers of liking for fresh pears cross‐culturally, using Korean and Chinese panels and consumers. The pear samples consisted of six types of fresh pear varying in flavor and texture qualities. The descriptive panels for the two countries independently derived descriptive terms for the pears. Acceptance testing was also conducted to examine the hedonic levels of fresh pears among Chinese and Korean consumers. Multivariate analysis of variance, using a general linear model (GLM), and multiple‐factor analysis were applied to the descriptive data. The consumer test data were analyzed using a GLM, correspondence analysis, and internal preference mapping. RESULTS: The results showed that the overall perceptual configurations of pears developed by the Chinese and Korean panels were similar. The consumer liking for fresh pears and the drivers of liking were also cross‐culturally similar. Consumers from both countries liked crisp and juicy Asian pears but they had different perceptions of and liking for the pear with a strong fruity note and soft texture. This observation was supported by the results of the descriptive analysis, which showed that the Chinese panel considered this pear sample to be fruity and have an harmonious flavor, whereas the Korean panel – which was less familiar with the sample – considered its flavor unharmonious. CONCLUSION: Previous cross‐cultural studies have often found that food acceptance levels vary markedly with the degree of familiarity with target foodstuffs. However, unlike other food categories, the difference seems relatively small for fruits that are commonly available across cultures. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: Four 'clean label' formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR. The different steps approached during the trial: from waste recovering to high added value fish burgers. [ABSTRACT FROM AUTHOR]

BACKGROUND: Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross‐over trial on low‐density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (−20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups – clinical trial participants and consumers – was investigated. RESULTS: The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha‐linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. CONCLUSIONS: Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at −20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Sensory drivers of liking in foreign food markets are difficult to identify because the expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in the perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists versus 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate‐all‐that‐apply (RATA) tests. Regional differences between the EC and NC groups were also investigated. RESULTS: Sensory representations of the six Kimchi stew samples were similar between the Korean trained and Chinese consumer panels. Use of simple sensory RATA terms was similar among the groups. However, EC, who have a daily diet with mild flavors, associated consumer terms with negative connotations, such as odd flavor and sharp, with burning sensation and seasoning, implying the influence of regional food cultures. CONCLUSION: RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost‐ and time‐effective manner. The inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help with the understanding of foreign consumers' verbal expressions. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis. All techniques of measurement discriminated the texture of samples. The visual viscosity, defined as a sensory attribute evaluated by visual observation, was negatively correlated to apparent viscosity measured through rheological analysis with shear rate at 10 s−1. Oral viscosity and body (both defined as sensory attributes evaluated by oral perception) were positively correlated with areas from graphs obtained in the texture analyzer, and with apparent viscosity measured through rheological analysis at shear rate of 10 s−1, although positive strong correlation was also found between body and apparent viscosity at higher shear rates (50 and 100 s−1). The strong correlations enable application of these instrumental tests as indicators of the sensory texture of liquid and semisolid materials. Practical applications: Texture has a minor importance to liquid and semisolid materials in comparison to meat and crunchy products. However, the relevance of texture to these kinds of products has growing up recently. Therefore, measuring and understanding viscosity of liquid and semisolid materials, using different ways of evaluation, brings relevant information to the area. Moreover, establishing correlations between instrumental and sensory analyses may indicate which instrumental analysis and which analysis condition would be more adequate to correlate with sensory perception of texture, allowing a convergence for future studies and for discussion of results. [ABSTRACT FROM AUTHOR]

Background: Self‐injurious behaviour (SIB) is a treatment‐resistant aberrant behaviour that significantly impacts the lives of people with intellectual disabilities (ID). Direct observations of SIB under naturally occurring conditions can inform the unique structural properties of these behaviours, and the contexts in which they occur. While previous applications of sequential analyses have identified strong temporal associations between instances of SIB, they have relied on methods that do not adequately control for chance sequencing and may mask within‐participant variability by pooling data across contexts and response topographies. We applied a new sequential analysis method to quantify SIB–SIB contingencies within and across topographies for individuals with ID in community settings. We also explored the extent to which the direction and strength of SIB–SIB contingencies varied by context. Method: Seven individuals with chronic SIB were video‐recorded during their daily routines. A continuous, timed‐event data collection system was used to measure frequencies of five topographies of SIB and duration of staff interactions. We used an event lag with pauses sequential analysis method to estimate SIB–SIB contingencies within and across topographies and during times with and without staff interaction. Results: Positive SIB–SIB contingencies were identified for all participants, with contingency strengths varying among participants and topographies. The strength and direction of the SIB–SIB contingencies also varied by the presence and absence of staff interaction. Conclusions: Our results suggest the direction and strength of SIB–SIB contingencies may be fluid based on the presence or absence of certain environmental context variables. Evaluating SIB–SIB contingencies under different environmental conditions may help identify contexts in which SIB is likely to persist. [ABSTRACT FROM AUTHOR]

Training teachers and paraprofessionals to detect and record putative antecedents and consequences of problem behavior in the classroom has a number of potential benefits. In this study, we evaluated the outcomes of a computer‐based training program consisting of lectures, models, and practice. A total of 39 teachers and paraprofessionals participated. Participants scored videos of teacher‐student interactions after completing components of the instruction. The study was designed to evaluate the incremental contribution of instruction focused on (a) single exemplars of antecedents and consequences, (b) multiple exemplars of antecedents and consequences, and (c) simultaneously occurring antecedents and consequences. Training to detect simultaneously occurring events was necessary for the majority of participants to reach high levels of performance. The findings support the efficacy of computer‐based training and indicate the necessary and sufficient components of this training. [ABSTRACT FROM AUTHOR]

Summary: Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications. [ABSTRACT FROM AUTHOR]

Abstract: This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1‐W and R2‐W) or with an aqueous 40% ABV solution (R1‐E and R2‐E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors. Descriptive sensory analysis was conducted on both dilution series and the original rums. Twenty‐three attributes were evaluated consisting of eight aroma, four aroma‐by‐mouth, four mouthfeel, two taste, and five aftertaste terms. Results revealed 18 significant attributes for the R1 series. With the exception of silky mouthfeel, all attributes were rated highest in R1 and lowest in R1‐E. The R2 series contained sixteen significant attributes, all of which were rated higher in R2 compared with R2‐E. The flavor profiles of the original rums and those diluted with water were very similar, with the diluted rums generally having slightly lower attribute intensities. In contrast, the rums diluted with 40% ABV had significantly different flavor profiles than the original rums. Results indicate that diluting spirits with water may reduce the odor suppression effects of ethanol or enhance flavor release which appears to counteract the flavor dilution effect. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The extensive time and cost associated with conventional sensory profiling methods has spurred sensory researchers to develop rapid method alternatives, such as Napping® with Ultra‐Flash Profiling (UFP). Napping®‐UFP generates sensory maps by requiring untrained panellists to separate samples based on perceived sensory similarities. Evaluations of this method have been restrained to manufactured/formulated food models, and predominantly structured on comparisons against the conventional descriptive method. The present study aims to extend the validation of Napping®‐UFP (N = 72) to natural biological products; and to evaluate this method against Descriptive Analysis (DA; N = 8) with physiochemical measurements as an additional evaluative criterion. RESULTS: The results revealed that sample configurations generated by DA and Napping®‐UFP were not significantly correlated (RV = 0.425, P = 0.077); however, they were both correlated with the product map generated based on the instrumental measures (P < 0.05). The finding also noted that sample characterisations from DA and Napping®‐UFP were driven by different sensory attributes, indicating potential structural differences between these two methods in configuring samples. CONCLUSIONS: Overall, these findings lent support for the extended use of Napping®‐UFP for evaluations of natural biological products. Although DA was shown to be a better method for establishing sensory–instrumental relationships, Napping®‐UFP exhibited strengths in generating informative sample configurations based on holistic perception of products. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. RESULTS Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. CONCLUSION The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objectives of this study were to develop and compare sensory characteristics of beverages and soups thickened with different concentrations of a xanthan gum-based thickener, and to examine, using rheological measurement, whether the viscosity of the thickened liquids conformed to the recommendations of the National Dysphagia Diet (NDD) Task Force. Beverages tested included water, apple juice, orange juice, soymilk, and Yakult. The thickening agent was added to samples at concentrations of 1, 2, or 3%. Addition of the thickening agent had a significant effect on the appearance, texture, and starchy flavor, which were evaluated by descriptive sensory evaluation. The reference standards of viscosity used in sensory descriptive analysis could be useful to practitioners who have to make dysphagia diets and need to learn to make them properly. In rheological measurement, viscosity of thickened liquids in stationary state would be perceived as higher compared to that while swallowing, because of the shear thinning property. This could lead to noncompliance of the medical advice or malnutrition. It is necessary to determine optimal proportion of xanthan gum-based thickener or uncover alternatives, which have shear thinning properties lower than those of xanthan gum, for the acceptance of dysphagia patients. There was no pudding-like viscosity as classified by NDD, when prepared following instructions. Future studies should include higher concentrations of thickener to find out the concentration of the thickener resulting in pudding-like viscosity as recommended by NDD. Practical applications When a manufacturer modifies or develops a xanthan gum-based thickener, findings from this study can be utilized to understand sensory and rheological characteristics of thickened liquid. For practitioners who have to make dysphagia diets, the reference standards of viscosity used in sensory descriptive analysis could be helpful for deciding the viscosity level of thickened liquids based only on visual evaluation. This study suggests manufacturers should provide clear direction for viscosity range and thickener concentration. Medical doctors should pay close attention to the risk of aspiration when prescribing pudding-like viscosity. Dietitians should understand the variability in achieving different levels of viscosity and should educate preparers who are responsible for making dysphagia meals. [ABSTRACT FROM AUTHOR]

BACKGROUND Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal ( HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined. RESULTS Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters. CONCLUSION The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the sensory characteristics and consumer acceptance of gelato made with six black walnut cultivars: Davidson, Emma K, Football, Pounds, Sparks 127, and Vandersloot. The descriptive sensory panel found that black walnut ID, overall nutty and sour ( P ≤ 0.05) attributes were different among gelato samples. The gelato samples were evaluated by 103 consumers for overall liking. Three clusters of consumers were found: one cluster of consumers ( n = 29) liked milder black walnut flavour, while another ( n = 20) liked more intense black walnut and overall nutty flavour. The third cluster of consumers ( n = 54) liked all of the gelato samples. Consumer variation seeking tendency information was also collected. No significant differences in overall liking between the different types of variety seeking consumers. Gelati made with Pounds and Sparks 127 cultivars were accepted by all consumers indicating that these may be good cultivars to include in novel consumer products. [ABSTRACT FROM AUTHOR]

The term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel-based model foods with 'built-in' levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and that assessment was conducted using instrumental and sensory measurements model foods of different structural complexity (based on inclusions and layers with differing mechanical properties) resulted in puncture curves with differing numbers of peaks caused by the sequential puncture of structural features, and in differing lengths; in general higher complexity led to a greater number of peaks and greater length. Consistent with the definition of textural complexity, more texturally complex samples generated a greater number of descriptors during the 'chewdown' phase in descriptive sensory analysis. Temporal dominance of sensation (TDS) analysis gave different information on the dynamics of texture perception during chewing sequence compared to descriptive analysis but confirmed the levels of textural complexity of the model foods. In particular TDS indicates the evolution of the number of texture attributes perceived, and the number of times the dominant texture changed. Practical Applications These gel-based model foods with different textural complexity, similar nutritional densities and comparable chewing time can be used for investigating the hypothesized relationship between textural complexity and satiation. The instrumental and sensory tests used in this study proved capable of differentiating levels of textural complexity. The findings of Quantitative Descriptive Analysis and Temporal Dominance of Sensation, and using the number of peaks and length of a puncture curve to quantify textural complexity could be expanded on in the future to create standardised tests. [ABSTRACT FROM AUTHOR]

Measurement of textural properties using simple mechanical probe is difficult to describe subjective sensory of intrinsic during the human biting. The aims of this study are to measure mechanical properties with teeth probe which was developed to simulate human teeth with upper and lower jaws, using a texture analyzer and detected acoustics with a connected acoustic emission detector, simultaneously to enhance the correlation between sensory and textural evaluations of apples. With the teeth probe, relatively high correlations between textural and acoustic properties were seen compared to those using the blade and upper teeth probes, in which crispness had high correlation with sweetness ( R2 = 0.96), juiciness ( R2 = 0.98), and overall texture ( R2 = 0.97). These results demonstrate the reliability of a combination of mechanical and acoustic systems equipped with a teeth probe for texture analysis of apples and the potential for extension to other foods. Practical Applications Teeth probe was developed and utilized to determine the correlation between sensory and textural evaluations of apples and establish a reliable method for analysis of food properties. Principal component analysis (PCA) analysis of the sensory and textural attributes revealed high correlations between the mechanical and acoustic properties in all groups of apples. These results demonstrate the reliability of our teeth probe using combined mechanical and acoustic measurements for texture analysis of apples. [ABSTRACT FROM AUTHOR]

This study investigates the domestic waste collecting processes and the characteristics of occupational injuries in each collecting process. Accident data for 517 injured persons were categorized by the collecting processes in progress during the accident and were analyzed in terms of age of injured person, length of employment, accident type, and source of accident. Results show that 'waste collecting' (42.2%) was the most common type of collecting process in injuries, followed by 'loading of waste' (36.3%), 'truck driving during collection' (9.3%), 'going/returning to work' (8.1%), and 'unloading at a disposal site' (4.1%). Also, the most probable form of accident was slips on slippery ground in the 'waste collecting' process (18.4%), followed by falls on slippery surface at a height in the process of 'loading of waste' (8.5%) and musculoskeletal disorders (MSDs) by improper posture and heavy waste bags in 'loading of waste' (7.9%), and vehicle accidents in 'going/returning to work' (7.4%). Meanwhile, the most deaths were due to falls by clinging on to the footrest of garbage trucks in 'truck driving during collection' (28.6%) and vehicle accidents in 'going/returning to work' (28.6%). This study is a descriptive retrospective examination of injury records. The findings of this study can be used as basic information in order to prevent hazardous incidents reoccurring in the domestic waste collection industry. [ABSTRACT FROM AUTHOR]

BACKGROUND This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. RESULTS The variety of carob pod had a significant effect on all chemical variables in carob powders ( P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters ( L, a, b; P-values < 0.001). Roasting treatment significantly increased fibre, total phenolics, total antioxidant activity ( P-values < 0.001), fructose, glucose ( P-values < 0.05), and a-value levels ( P < 0.01), significantly lowered moisture ( P < 0.05), water activity, L- and b-values ( P-values < 0.001) in carob powders; and significantly increased the beverage's total phenolics, a-value ( P-values < 0.001) and total antioxidant activity ( P < 0.01). Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, colour, caramel odour, mocha odour and flavour, roasted coffee odour and flavour, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted; PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively. CONCLUSION The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND White asparagus is one of the 30 vegetables most consumed in the world. This paper unifies the stages of their sensory quality control. The aims of this work were to describe the sensory properties of canned white asparagus and their quality control and to evaluate the applicability of agglomerative hierarchical clustering ( AHC) for classifying and monitoring the sensory quality of manufacturers. RESULTS Sixteen sensory descriptors and their evaluation technique were defined. The sensory profile of canned white asparagus was high flavor characteristic, little acidity and bitterness, medium firmness and very light fibrosity, among other characteristics. The dendrogram established groups of manufacturers that had similar scores in the same set of descriptors, and each cluster grouped the manufacturers that had a similar quality profile. CONCLUSION The sensory profile of canned white asparagus was clearly defined through the intensity evaluation of 16 descriptors, and the sensory quality report provided to the manufacturers is in detail and of easy interpretation. AHC grouped the manufacturers according to the highest quality scores in certain descriptors and is a useful tool because it is very visual. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND This research compared four new apple selections with 16 established apples using descriptive analysis ( DA), instrumental analyses and preference mapping, in order to identify suitable selections for commercialization and further research. RESULTS DA revealed that the new apple selections ( PARC1, PARC2, PARC3, PARC4) were very similar in texture/mouthfeel (T) but differed in their flavor (F) and appearance (A) characteristics. Preference mapping revealed that consumers' T preferences were driven primarily by crispness, juiciness and lack of skin toughness, while F preferences were driven by sweetness, lack of tartness and presence of fruity flavor. Consumers' A preferences were driven by a high percentage of red color and degree of striping. The majority of consumers had similar T (82-85%) and F (88-92%) preferences for the early- and mid/late-harvest apples. In contrast, consumers' A preferences were differentiated into three subgroups (60%, 24%, 16%) for the early-harvest apples, but not for the mid/late-harvest apples. The new apple selections were among those most liked for T, F and A. CONCLUSION This early-stage consumer research confirmed that the new apples were comparable, if not superior, to the established apples. As such, it provided the necessary feedback to industry to proceed with commercialization and optimization of cultural and storage practices. © 2015 Her Majesty the Queen in Right of Canada Journal of the Science of Food and Agriculture © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Seedling roots of anthocyanin-rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia lyase (PAL) activity. The development of a natural dietary supplement containing corn roots could provide the means to improve the restrictive diet of phenylketonuria (PKU) patients by increasing their tolerance to dietary phenylalanine (Phe). Therefore this research was undertaken to explore the sensory characteristics of roots of four corn cultivars as well as to develop and evaluate food products (cereal bar, beverage, jam-like spread) to which roots had been added. RESULTS: Sensory profiles of corn roots were investigated using ten trained judges. Roots of Japanese Striped corn seedlings were more bitter, pungent and astringent than those of white and yellow cultivars, while roots from the Blue Jade cultivar had a more pronounced earthy/mushroom aroma. Consumer research using 24 untrained panelists provided hedonic (degree-of-liking) assessments for products with and without roots (controls). The former had lowermean scores than the controls; however, the cereal bar had scores above 5 on the nine-point scale for all hedonic assessments compared with the other treated products. CONCLUSION: By evaluating low-Phe food products containing corn roots, this research ascertained that the root-containing low-Phe cereal bar was an acceptable 'natural' dietary supplement for PKU-affected individuals. [ABSTRACT FROM AUTHOR]

When inconclusive functional analysis (FA) outcomes occur, a number of modifications have been made to enhance the putative establishing operation or consequence associated with behavioral maintenance. However, a systematic method for identifying relevant events to test during modified FAs has not been evaluated. The purpose of this study was to develop and evaluate a technology for systematically identifying events to test in a modified FA after an initial FA led to inconclusive outcomes. Six individuals, whose initial FA showed little or no responding or high levels only in the control condition, participated. An indirect assessment (IA) questionnaire developed for identifying idiosyncratic variables was administered, and a descriptive analysis (DA) was conducted. Results from the IA only or a combination of the IA and DA were used to inform modified FA test and control conditions. Conclusive FA outcomes were obtained with 5 of the 6 participants during the modified FA phase. [ABSTRACT FROM AUTHOR]

BACKGROUND The impact of thickening agents and viscosity levels on sensory perception was studied in model fruit drinks. Four formulations were prepared that varied in the sweetener blend (erythritol, maltitol and/or steviol glycosides). Locust bean gum and its blends with either xanthan or carrageenan were used to adjust viscosity levels (20, 40, and 70 mPa s). The ranges of viscosity and sweetness level were selected to represent a typical concentration range in commercially available beverages. RESULTS An increase in viscosity resulted in significant increases in pulpiness, sliminess and perceived viscosity ( P-values ≤ 0.001), which were not dependent on sweeteners or hydrocolloid type. Taste perception remained largely unchanged irrespective of the hydrocolloid used. CONCLUSION The impact of viscosity on sweetness and taste perception was much smaller in the concentrations used than has been generally reported. The effect of the type of hydrocolloid on the perception of taste attributes was greater than that of viscosity. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objectives of this study were to identify the relation between consumer acceptance and instrumental quality measurements, and to investigate the drivers of liking and disliking descriptive attributes for seven samples of aseptic-packaged cooked rice. Nineteen descriptive attributes were finally determined by analysis of variance and adjusted F-test. There was a difference in sensory profiles of 7 aseptic-packaged cooked rice samples by the descriptive analysis. Boramchan, Suryejinmi, Suwon528 and HA had distinctive characteristics; Dami, Suwon 534 and Suwon 538 had relatively neutral characteristics. Haiami was the most accepted preferred sample, followed by Suwon 528 by consumer acceptance test. Consumer acceptances and instrumental quality measurements were not strongly correlated. A total of 11 key attributes for aseptic-packaged cooked rice were determined as drivers of liking (rice cake, sweet, roasted aroma and flavour, cohesiveness of mass, deformation and shininess) and disliking (rice bran aroma and flavour, hardness and smoothness of surface). [ABSTRACT FROM AUTHOR]

Fried potato chips retaining various moisture contents ( MCs) (2.21-9.20%) were analysed to estimate the intensity of crispness and consumer acceptance by texture and acoustic measurements. The MC of the chips was highly correlated with the mechanical maximum force ( MMF) in the texture measurement, total area ( MTA) and number of sound peaks ( NSP) in the acoustic measurement. The intensities of crispness and consumer acceptance decreased as the MC of potato chips increased. For the predictive models established, the combined use of mechanical and acoustic parameters was shown to better predict sensory crispness intensity [ R2 = 0.975, root mean square error of prediction ( RMSEP) = 0.138] and consumer overall liking ( R2 = 0.966, RMSEP = 0.111) than either parameter alone. Based on the instrumental-sensory crispness equivalent table established, the estimated values of the MTA were below 71.24, while the NSP should be above 22.81 to meet 'slightly like' category of consumer acceptance. [ABSTRACT FROM AUTHOR]

The effects of oven-baking ( OB) and water-cooking ( WC) methods on the textural properties and water-holding capacity ( WHC) of broiler breast meat were investigated. A total of 1,008 broilers processed and deboned at nine different postmortem (0.25, 1.25, 2.0, 2.5, 3.0, 3.5, 4.0, 6.0 and 24.0 h) duration were cooked by two different cooking methods. Textural properties of cooked meat were predicted by the Meullenet- Owens razor shear method, descriptive analysis and consumer testing. Moisture and expressible moisture contents were also evaluated. Results showed that postmortem deboning time played more important roles on the development of texture in broiler breast meat than the cooking methods. The WC-cooked samples had higher moisture and expressible moisture contents across most of postmortem deboning times than the OB-cooked samples, indicating a better WHC for the WC method. Practical Applications This research provides practical information regarding how different cooking methods (oven baking and water cooking) relate to the textural properties and water-holding capacity ( WHC) of broiler breast meat. Significant findings would include that quality of broiler breast meat was more significantly influenced by postmortem deboning times than the cooking methods. However, some of quality indicators associated with WHC varied according to the cooking methods. This information would be of benefit to poultry processors or users who would like to optimize the quality of broiler breast meat being cooked. [ABSTRACT FROM AUTHOR]

Synopsis Objective The objective of this study was to develop an initial lexicon for sensory properties of nail polish and to validate this lexicon using a descriptive analysis study of selected samples. Methods Seventeen commercial products from four categories (regular, flake-containing, water-based and gel) were used in this study. Descriptive sensory analysis was conducted in this study to characterize and evaluate application and removal properties of these nail polishes. Data was then processed by ANOVA, Principal Component Analysis ( PCA) and Pearson's Correlation Coefficient analysis to explore the differences among samples and attributes. Results A lexicon of 21 sensory attributes was developed to describe the application of nail polish. It included three initial texture attributes, thirteen initial appearance attributes and five aroma attributes. A lexicon of five attributes in five stages was developed to describe the removal of nail polish. The results from ANOVA and PCA showed that attributes in the lexicon separated the different product categories. Conclusion The results of this study indicated that descriptive sensory analysis can be used to evaluate nail polish. The results of this study present scientists who are working on nail polish an additional tool to describe application and removal properties of nail polish. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the effect of four commercial whey protein concentrates ( WPCs) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPCs exhibited significant differences in colour properties, including the L, a and b-values ( P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences. Descriptive analysis, with eight trained judges, corresponded to instrumental analysis with differences in opacity ( P < 0.05) and colour ( P < 0.001), but no differences on odour/flavour despite minor differences in composition. The lack of effect on odour/flavour may not be translated to more complex matrices such as WPC-fortified dairy beverages. [ABSTRACT FROM AUTHOR]

BACKGROUND Aceto Balsamico Tradizionale ( ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP ( ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP ( ABTRE). ABT is obtained by alcoholic fermentation and acetic bio-oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists. RESULTS A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained. CONCLUSION The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Soft starchy candy is a dessert with unique characteristics of thin sugar crust, soft internal texture and coconut milk flavour. Eight commercial samples were selected to represent commercially available products. Sensory liking were evaluated and analysed by preference mapping techniques. A lexicon consisting of 17 attributes was developed by a trained descriptive panel. Principal component analysis yielded four dimensions with 95.04% total variance explained. The product, having the highest liking scores in most of the sensory attributes evaluated, contained moisture and fat contents of 17.77% and 16.32%, respectively, which affected its aroma, flavour and texture. A significant relationship between sensory liking and some descriptive analysis attributes was observed. Sensory characteristics influencing overall liking were 'coconut milk' and 'scented candle' aroma and flavour, 'hardness' and 'crust hardness'. This study revealed selected chemical composition and critical sensory attributes of soft starchy candy products that would help manufacturers develop acceptable products. [ABSTRACT FROM AUTHOR]

Measuring contingencies or sequential associations may be applied to a broad range of response-stimulus, stimulus-stimulus, or response-response relations. Within behavior analysis, response-stimulus contingencies have been quantified by comparing 2 transitional probabilities and plotting them in contingency space. Within and outside behavior analysis, Yule's Q has become a recommended statistic used to quantify sequential associations berween 2 events. In the current paper, we identify 2 methods of transitional probability comparisons used in the behavior-analytic literature to estimate contingencies in natural settings. We compare each of these methods to the more established Yule's Q statistic and evaluate relations between each pair of indices. Advantages and disadvantages of each method are identified, with recommendations as to which approach may be most appropriate for measuring contingencies. [ABSTRACT FROM AUTHOR]

Peanut products are susceptible to develop rancid and off-flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts ( RP) coated with different edible coatings: carboxymethyl cellulose ( RP- CMC), methyl cellulose ( RP- MC) or whey protein ( RP- WPI) during storage. Sensory attributes and chemical indicators (peroxide and p-anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidised and cardboard flavours had lower increase in RP- CMC, RP- MC and RP- WPI during storage than in RP, whereas roasted peanutty flavour showed a lower decrease. The stability of RP- CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product. [ABSTRACT FROM AUTHOR]

ABSTRACT Shortening in short-dough biscuits was replaced by a new ingredient, N-Dulge (a mixture of tapioca dextrin and tapioca starch) at two different levels (10 and 20%). The texture was balanced by replacing part of the flour with resistant starch (RS) (20 and 40%). Nine different formulations were tested by a trained panel and by consumers. The results also correlated with the textural characteristics. The trained panel results showed that the fat replacer increased the hardness and crumbliness, and that these effects were balanced out by the addition of RS. These results correlated well with the instrumental texture parameters. The consumers did not find significant differences in acceptability between the control biscuits (no replacement) and the biscuits with 10% of fat replaced by N-Dulge and 20% of flour replaced by RS. PRACTICAL APPLICATIONS Biscuits are widely consumed. Short-dough biscuits, characterized by a high fat content, are one of the most popular types. Nutritionally, it would be advantageous to decrease their fat content while keeping their sensory properties unchanged. [ABSTRACT FROM AUTHOR]

Functional analyses of inappropriate mealtime behavior typically include conditions to determine if the contingent delivery of attention, tangible items, or escape reinforce food refusal. In the current investigation, descriptive analyses were conducted for 25 children who had been admitted to a program for the assessment and treatment of food refusal to determine if the consequences commonly delivered during functional analyses were observed during parent- conducted meals. The conditional probabilities for the delivery of attention, tangible items, and escape following food refusal and acceptance were compared to the unconditional probabilities of each event. Results showed that attention and escape most frequently followed refusal and differed depending on the topography of refusal. Implications for further evaluations of food refusal using similar methods are discussed. [ABSTRACT FROM AUTHOR]

Background Self-injurious behaviour is commonly seen in Cornelia de Lange syndrome (CdLS). However, there has been limited research into the aetiology of self-injury in CdLS and whether environmental factors influence the behaviour. Methods We observed the self-injury of 27 individuals with CdLS and 17 participants who did not have CdLS matched for age, gender, level of intellectual disability and mobility. Descriptive analyses were used to determine the extent to which environmental events were associated with self-injury. Results Lag sequential analysis of the association between self-injurious behaviour and environmental events revealed no differences between the two groups in terms of either the number or degree of environmental associations. Conclusions The results suggest that the associations between the environment and self-injury in CdLS do not differ from those seen in the broader population of people with intellectual disability. By implication the social reinforcement hypothesis is equally applicable to both groups. [ABSTRACT FROM AUTHOR]

Descriptive observations were conducted to record problem behavior displayed by participants and to record antecedents and consequences delivered by caregivers. Next, functional analyses were conducted to identify reinforcers for problem behavior. Then, using data from the descriptive observations, lag-sequential analyses were conducted to examine changes in the probability of environmental events across time in relation to occurrences of problem behavior. The results of the lag-sequential analyses were interpreted in light of the results of functional analyses. Results suggested that events identified as reinforcers in a functional analysis followed behavior in idiosyncratic ways: after a range of delays and frequencies. Thus, it is possible that naturally occurring reinforcement contingencies are arranged in ways different from those typically evaluated in applied research. Further, these complex response-stimulus relations can be represented by lag-sequential analyses. However, limitations to the lag-sequential analysis are evident. [ABSTRACT FROM AUTHOR]