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Comorbidity between neurodevelopmental disorders is common, especially between autism spectrum disorder (ASD) and attention deficit/hyperactivity disorder (ADHD). This study aimed to detect overlapped sensory processing alterations in a sample of children and adolescents diagnosed with both ASD and ADHD. A collection of 42 standard and 8 proposed machine learning classifiers, 22 feature selection methods and 19 unbalanced classification strategies were applied on the 6 standard question groups of the Sensory Profile-2 questionnaire. The relatively low performance achieved by state-of-the-art classifiers led us to propose the feature population sum classifier, a probabilistic method based on class and feature value populations, designed for datasets where features are discrete numeric answers to questions in a questionnaire. The proposed method achieves the best kappa and accuracy, 60% and 82.5%, respectively, reaching 68% and 86.5% combined with backward sequential feature selection, with false positive and negative rates below 15%. Since the SP2 questionnaire can be filled by parents for children from three years, our prediction can alert the clinicians with an early diagnosis in order to apply early interventions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Stale wheat and rye bread can be used as an additional or sole substrate for amazake. • The addition of stale bread enriches the volatile profile of amazake. • Amazake with stale bread has more protein and dietary fibre than rice amazake. • A stale bread addition influences the sensory profile of amazake. Stale bread is a waste product with a potential to be recycled. One way to manage this waste material is to process it by fermentation for the purpose of food production. This paper proposes the use of stale wheat and rye bread as ingredients in amazake, a liquid dessert traditionally obtained from rice by fermentation with the koji mould Aspergillus oryzae , followed by liquefaction by the action of fungal enzymes. The stale bread was introduced instead of rice at both the koji stage (wheat bread) and the liquefaction stage (wheat and rye bread). The resulting products had an extended volatile compound profile, from 5 to 15 compounds identified, and modified sensory parameters, compared to the traditional version. Amazake containing bread had an increased protein content, from 1.10 to 6.4 g/100 g, and were more abundant in dietary fibre (up to a maximum of 1.8 g/100 g), additionally enriched with a soluble fraction. The proposed procedure of obtaining of new formula amazake can be directly applied in households to reduce the amount of discarded bread. Due to its simplicity, it also has the potential for further modification in terms of production scale and product parameters. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm2 and irradiance ranging from 1046.9 to 1738.8 W/cm2. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm2), which were characterized by the attribute "oxidized color" in sensory evaluation. The different PL conditions reduced the count of L. monocytogenes by up to 1.44 Log CFU/cm2. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm2, and irradiance of 1738.3 W/cm2 achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation. [ABSTRACT FROM AUTHOR]

Summary The proximate composition, selected amino acid composition, and chemical constituents of Spirogyra neglecta (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17‐icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth‐coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae. [ABSTRACT FROM AUTHOR]

Sensory processing includes perception, organization, and reaction to sensory stimuli. Research has shown that deaf and hard-of-hearing children have unique sensory processing characteristics. The aim of this study was to identify these characteristics and examine the contributions of factors such as type of amplification, chronological age, hearing age, and frequency of rehabilitation to sensory processing features. Parents of 52 children, aged 3 to 10 years old, completed the Sensory Profile questionnaire. Results showed that most children were within the typical performance range in most subscales, however, children with cochlear implants had better scores in several domains compared to children with hearing aids. Chronological age, hearing age, and frequency of rehabilitation did not contribute to overall sensory processing. These results indicate that children with cochlear implants have a more successful integration of sensory processing abilities. Early intervention and consistent rehabilitation are needed to optimize sensory outcomes in deaf and hard-of-hearing children. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by industries and costs of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are produced annually, with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 lactating Comisana ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheesemaking (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater content of monounsaturated fatty acids and an increase in the nutritional indices, suggesting a favorable role of cocoa bean shell dietary inclusion on the nutritive value of cheese. The cheese sensory profile was affected by the cocoa bean shell inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the inclusion of coca bean shells in the diet of dairy sheep allowed us to obtain a good-quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this byproduct could contribute to decreasing feed costs and waste management, representing a good practice for increasing the sustainability of dairy products. [ABSTRACT FROM AUTHOR]

To satisfy the ever-increasing share of consumers who are lactose intolerant, vegan or require foods with less simple sugars, chocolate companies are constantly looking for new formulations. In the present research, the nutritional and sensory profile of two novel chocolates was evaluated. In the first, milk powder was replaced by coconut copra, almond and isolated soy protein, and in the second dark chocolate-based, sucrose was replaced by coconut sugars, stevia and erythritol, resulting in a reduction in calorific value of about 8%. The substitution of milk powder with vegetal ingredients affected the chocolate mineral profile, with high iron and copper concentrations and less potassium, calcium and phosphorus. The vegan samples showed the presence of medium-chain fatty acids from coconut oil, mainly lauric acid. Esters, the group responsible for the fruity aroma, represented mainly by benzaldehyde, furfural and vanillin, were prevalent in the vegan sample. The novel chocolate without added sucrose provides approximately 2182.6 kJ/hg registering a reduction in caloric value of more than 8% compared to the standard sample. In addition, the presence of coconut sugar, with its low glycaemic index (35), made the novel chocolate healthier than plain sucrose-containing dark chocolate. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.The addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7‐point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4.Red beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health‐promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small‐scale processors to venture into chocolate production and expand the small‐scale chocolate value chain. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Plant nutrition through fertilizer application plays a crucial role in enhancing crop quality and yield, necessitating a balanced fertilization approach. Sweet cherry, esteemed as one of the most prized crops worldwide, was the focus of this three-year study spanning from 2019 to 2021, involving the sweet cherry cultivar Burlat. This study investigated the foliar application of magnesium (Mg) and potassium (K) to enhance fruit quality parameters. Different doses of Mg (250 g hL−1 and 125 g hL−1) and K (100 g hL−1 and 50 g hL−1) and a control treatment were administered to sweet cherry trees to assess their impact on fruit quality. At the commercial ripening stage, fruits from each treatment were harvested for comprehensive evaluation, including biometric and chromatic parameters, fruit firmness, routine parameters, sensory profile, and nutrient content analysis. Results from the study revealed notable enhancements in fruit weight and dimensions, particularly in the control treatment in 2020. Furthermore, Mg125 and Mg250 treatments exhibited improved color development and accelerated maturity by increasing the total soluble solids content while decreasing titratable acidity. Sensorial profiling indicated that Mg125 and Mg250 treatments intensified color intensity and sweet taste while mitigating sour taste perceptions. Conversely, potassium fertilization, especially the K50 treatment, led to increased fruit firmness and nutrient content. These findings offer valuable insights into optimizing sweet cherry production practices globally. [ABSTRACT FROM AUTHOR]

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content, increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.

Sensory processing includes perception, organization, and reaction to sensory stimuli. Research has shown that deaf and hard-of-hearing children have unique sensory processing characteristics. The aim of this study was to identify these characteristics and examine the contributions of factors such as type of amplification, chronological age, hearing age, and frequency of rehabilitation to sensory processing features. Parents of 52 children, aged 3 to 10 years old, completed the Sensory Profile questionnaire. Results showed that most children were within the typical performance range in most subscales, however, children with cochlear implants had better scores in several domains compared to children with hearing aids. Chronological age, hearing age, and frequency of rehabilitation did not contribute to overall sensory processing. These results indicate that children with cochlear implants have a more successful integration of sensory processing abilities. Early intervention and consistent rehabilitation are needed to optimize sensory outcomes in deaf and hard-of-hearing children.

ABSTRACT: The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by industries and costs of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are produced annually, with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 lactating Comisana ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheesemaking (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater content of monounsaturated fatty acids and an increase in the nutritional indices, suggesting a favorable role of cocoa bean shell dietary inclusion on the nutritive value of cheese. The cheese sensory profile was affected by the cocoa bean shell inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the inclusion of coca bean shells in the diet of dairy sheep allowed us to obtain a good-quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this byproduct could contribute to decreasing feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.

The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimental groups: one that received the RLE (n = 22) and the control group (CON; n = 22). The RLE extract was orally and individually administered (90 mg/kg of live weight) to each lamb every day from colostrum assumption until slaughter (40 ± 1 days). Longissimus lumborum muscle was sampled and dry aged at 4 °C for seven days. The VOC and sensorial analyses were carried out at 1, 3 and 7 days. A total of 65 VOCs were detected. Aldehyde family was the most abundant, followed by ketones and alcohols in both groups. Extending ageing period, content of aldehydes and thiols increased only in control group (p 0.05). Regardless of dietary treatment, sensory evaluation, tenderness and juiciness showed a similar trend in both groups. Along ageing days, a significant improvement in these patterns was observed (p

Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates. [ABSTRACT FROM AUTHOR]

The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealcoholization are not fully understood yet. This work summarizes the literature published in the last 10 years (2013–2023) about changes in color, sulfur dioxide (SO2), phenolic composition, losses of desirable volatile aroma compounds, and sensory characteristics of wine after the removal of ethanol by different processes/techniques. Several factors can influence the final characteristics of wine during the process, including physico-chemical parameters such as the initial alcohol level, the retention properties of the wine non-volatile matrix, and the characteristics of aroma components. Additionally, the quality of dealcoholized wine can be affected by the choice of dealcoholization techniques, distillation temperature, operating pressure, and membrane properties, including filtration and pore size. Low- and zero-alcohol products have the potential to expand the market and cater to diverse consumer segments. This comprehensive review would help winemakers in choosing the best techniques to produce dealcoholized wine, limiting the adverse effects, and meeting the needs of consumers. [ABSTRACT FROM AUTHOR]

Oral folinic acid has shown potential to improve symptoms in children with autism spectrum disorder (ASD). However, randomized controlled trials (RCTs) are limited. This double-blind, placebo-controlled RCT aimed to compare changes in Childhood Autism Rating Scale (CARS) scores in children with ASD aged 2–10 years, among folinic acid (2 mg/kg/day, maximum of 50 mg/day) and placebo groups at 24 weeks, in comparison with baseline. Both the groups received standard care (ABA and sensory integration therapy). Secondary objectives included changes in behavioral problems measured by the Child Behavior Checklist (CBCL) and serum levels of anti-folate receptor autoantibodies and folic acid, correlated with changes in autism symptom severity. Out of the 40 participants recruited in each group, 39 and 38 participants completed the 24-week follow-up in the folinic acid and placebo groups, respectively. The change in CARS score was higher in the folinic acid group (3.6 ± 0.8) compared to the placebo group (2.4 ± 0.7, p < 0.001). Changes in CBCL total score and CBCL internalizing score were also better in the folinic acid group (19.7 ± 9.5 vs. 12.6 ± 8.4 and 15.4 ± 7.8 vs. 8.5 ± 5.7, p < 0.001 for both). High-titer anti-folate receptor autoantibodies were positive in 32/40 and 33/40 cases in the folinic acid and placebo groups, respectively (p = 0.78). In the placebo group, improvement in CARS score was comparable regardless of autoantibody status (p = 0.11), but in the folinic acid group, improvement was more pronounced in the high-titer autoantibody group (p = 0.03). No adverse reactions were reported in either group. Conclusions: Oral folinic acid supplementation is effective and safe in improving ASD symptoms, with more pronounced benefits in children with high titers of folate receptor autoantibodies. Trial registration: CTRI/2021/07/034901, dated 15–07-2021. What is Known: • Folate receptor autoantibodies are more prevalent in children with autism spectrum disorder (ASD) compared to typically developing children. • Folate receptor autoantibodies play a significant role in the neuropathogenesis of autism spectrum disorder. What is New: • Add-on oral folinic acid supplementation is safe and effective in reducing the severity of symptoms in children with ASD. • The clinical benefits are more pronounced in children with high titers of folate receptor autoantibodies. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Considering the nutritional value and adaptability of quinoa, integrating it into African diets could enhance food and nutrition security, contingent on the acceptability of quinoa‐based foods. This study therefore determined consumer acceptability of six stiff porridge (nsima) samples, their sensory profiles, and their emotion profiles. The samples comprised controls made from whole corn flour, dehulled corn flour, and soaked, dehulled corn flour and from 1:1 blends of quinoa and each corn flour type.Despite quinoa being unfamiliar, none of the stiff porridge samples prepared using 1:1 blend of quinoa and corn flour was disliked (liking score of ≤4 on a 9‐point hedonic scale). Sensory properties and emotions both had significant (P < 0.05) effects on consumer acceptability. When samples were perceived to be bitter, sticky, and thick, there was an overall mean reduction in liking of 2.3, 1.0, and 0.3, respectively. With regard to emotions, the highest positive mean impact of 1.6 was associated with feeling satisfied followed by being happy and nostalgic (1.4). The sensory and emotion profiles of nsima prepared using whole corn flour were like those of quinoa‐based nsima samples. However, profiles of nsima samples from dehulled corn, and soaked dehulled corn flour, respectively, were considered ideal.Quinoa‐based nsima can be adopted easily by the current consumers of whole corn flour nsima in Malawi and possibly in other African countries with similar dietary inclinations. However, there is a need to find effective and feasible methods of removing saponin from quinoa to maximize acceptability of the resulting quinoa‐based nsima. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Autism spectrum disorder (ASD) is a complex neurological development with social and communication deficits and sensory abnormalities. Sensory problems have a significant impact on daily life. Multisensory environments (MSEs), such as Snoezelen® rooms, offer controlled sensory stimulation. This study aims to evaluate the effect of MSE intervention with self-controlled sensory interactions on adaptive developmental skills and sensory responses in preschool ASD children. Methods: This pilot study was single-blind, randomized, controlled, and adhered to the CONSORT guidelines. Twenty participants were recruited and randomized into two groups: the control group (CG) underwent treatment as usual (TAU) with individual rehabilitation sessions of psychomotor therapy. The experimental group (EG) underwent TAU integrated with the use of an MSE. Developmental abilities and severity levels were assessed, pre-post, with the Psychoeducational Profile, Third Edition (PEP-3) and the Second Edition Childhood Autism Rating Scale (CARS-2). Results: A significant difference in taste, smell, and tactile behaviors according to the CARS-2, as well as in gross motor skills according to the PEP-3, was observed in the EG. Conclusions: This pilot study suggests that MSE-integrated intervention may be a valid strategy to improve self-management of the sensory profile in autistic individuals. Further studies are needed to better identify the intervention methodology and effectiveness. [ABSTRACT FROM AUTHOR]

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans. [ABSTRACT FROM AUTHOR]

This review aims to explore the latest innovations in beer supply chain. Innovation is defined as the combined application of strategies that enhance intrinsic and extrinsic product characteristics while optimizing complementary aspects for a modern approach to the food market. The study is structured around key themes that define the overall quality of beer supply chain: safety (wholesomeness and authenticity), biological quality (chemical composition, sensory profile, and nutritional quality), process quality, convenience, and commodities. The goal is to promote accurate dissemination of information within the beer community and dispel common misconceptions. These misconceptions often arise from flawed approaches, leading to the creation of urban legends and unfounded prejudices. Special attention is given to innovation and research in the craft beer sector, which is rapidly growing in Italy and the global market. [ABSTRACT FROM AUTHOR]

Summary: Besides the clean environment, mountain pastures are important sources of bioactive compounds that contribute to the quality of dairy products resulting from animals grazing there. This review aimed to compare the main differences among mountain and lowland dairies in terms of chemical composition, physical and sensory properties and microflora. The most important factors influencing final product properties are the biodiversity of pastures and the abundance of plants in terpenes and fatty acids, farm practices, animal breeds and climatic conditions. Differences between dairies from lowland and mountain products were observed regarding the sensory profile, microflora and nutritional and functional value. The comparisons of the results presented in the literature concluded that some mountain dairies presented more than 50% higher content of terpenes compared to lowland products. Furthermore, the amounts of polyunsaturated fatty acids (PUFA) were more than 15% greater in mountain products compared to lowland ones, conjugated linoleic acids more than 35%, n−6 and n−3 PUFA more than 10%, while the saturated fatty acids content was reported to be more than 3% lower in mountain dairies. In conclusion, mountain dairy products can be distinguished from lowland ones, especially by their content of terpenes and fatty acid profile, along with the microflora which are influenced by livestock management. [ABSTRACT FROM AUTHOR]

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13–13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs’ concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry. [ABSTRACT FROM AUTHOR]

• Parental stress was associated with infants' hypersensitivity based on the parents' report. • Somatosensory-evoked potential of N2 latency was delayed in infants with higher hypersensitivity. • Inter-hemispheric somatosensory coherence of delta showed increased synchrony during the stimuli in infants with hypersensitivity. Infant hypersensitivity affects daily challenges and parental stress. Although the crucial role of tactile sensation in infants' brain function has been highlighted, hypersensitive infants and their families lack support. Electroencephalography may be useful for understanding hypersensitivity traits. We investigated the relationship between infant perceptual hypersensitivity and parental stress, somatosensory-evoked potential (SEP), and magnitude-squared coherence (MSC) in the general population. Infants aged 8 months (n = 63) were evaluated for hypersensitivity and parental stress using a questionnaire and for cortical activity using electroencephalography. Vibration stimuli were applied to the infant's left foot. SEP components that peaked around 150 ms (N2) and at 200 ms (P2) after stimulus onset were evaluated by amplitude and latency at the midline electrode (Cz) and MSC between the midline electrodes (C3–C4). Parental stress was associated with infant hypersensitivity. The latency of Cz was delayed, and C3–C4 delta MSC was high in infants with hypersensitivity. Increasing inter-hemispheric MSC synchrony in the stimulated condition in infants with hypersensitivity suggested atypical somatosensory cortical function. These findings contribute to identifying, understanding the mechanisms of, and developing effective coping strategies for early-stage hypersensitivity. [ABSTRACT FROM AUTHOR]

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing. [ABSTRACT FROM AUTHOR]

Introduction: This study aimed to investigate the effects of semolina characteristics and pasta-making processing on the quality of durum wheat spaghetti (A, B, and C) using a reverse engineering approach. Methods: Proximate composition, color, granulometry, pasting and thermal properties were determined to characterize semolina, while pasting, thermal and cooking properties, microstructure and sensory profile were evaluated for spaghetti. Results and Discussion: The sensory profile of sample A, in terms of higher yellowness and hardness, lower stickiness, agreed with the higher transition temperatures (60.07–74.6 °C) and enthalpy of amylose-lipid complexes, degree of starch gelatinization, pasting viscosities and compression force, lower water absorption, cooking losses (4.78 g/100 g), and adhesiveness (0.39 N/mm). Moreover, the microstructural analysis showed a network with denser areas, and starch granules strongly embedded in the gluten matrix for sample A with respect to samples B and C. These results might be ascribed to the semolina characteristics. Sample A was richer in starch (71.4%), lipid (1.6%), and protein (14.0%), and the higher drying temperatures affected protein crosslinking, starch organization, cooking properties, and appearance of spaghetti. The approach used in this study could be suitable in gathering the different phenomena occurring in pasta production process which concur to give spaghetti its distinctive quality [ABSTRACT FROM AUTHOR]

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The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands. [ABSTRACT FROM AUTHOR]

The effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050–1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated. [ABSTRACT FROM AUTHOR]

Background: Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent spontaneous self-induced anaerobic fermentation using samples with two percentages of immature fruits in submerged and solidstate processing. The effects on the physicochemical composition and sensory quality of coffees were evaluated. Results: The two percentages of immature fruits corresponded to 11.0 and 0.3% of unripe fruits. The percentage of immature fruits significantly altered the initial content of sugars (sucrose, glucose, and fructose), ash, and titratable acidity. The water addition during the fermentative process did not significantly influence final moisture, proteins, citric acid, and propionic acid concentrations. Compared to the solidstate, the submerged process gave rise to coffees with lower concentrations of ethanol, glycerol, ash, lipids, succinic, and acetic acids. Coffee fermented with 0.3% of immature fruits showed higher lactic acid production in submerged fermentation (67.44 mg/g), and higher concentrations of ethanol (42.84 mg/g) and glycerol (1.68 mg/g) in solid-state fermentation. All coffees produced were classified as specialty coffees with a score above 84 points. However, the submerged fermented coffee with 11% immature fruit stood out with notes of caramel, brown sugar, honey, orange, lemon, floral, nut, yellow and red fruits. Conclusions: This study confirmed that spontaneous fermentation can be used to produce specialty coffees. Differentiation in sensory attributes can be achieved through the addition of water and varying the percentage of green fruits during the fermentation process. Up to 11% of immature fruits did not compromise coffee quality. [ABSTRACT FROM AUTHOR]

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28.

Honey composition and sensory properties depend greatly on its botanical and geographical origins. In this study, the sugar profile and sensory properties of honey samples from different geographical zones and botanical origins in Tanzania were investigated. Thirty-two samples (3 zones x 2 origins x 4 samples) + (2 zones × 1 origin x 4 samples) were collected from the seven regions in five zones as follows; Simiyu (lake zone), Tabora and Dodoma (central zone), Manyara (northern zone), Morogoro (eastern zone), and Kigoma and Katavi (western zone) and evaluated for sugar profile and sensory properties using standards methods. Honey samples were primarily composed of fructose (39.5–47 g/100 g), glucose (32.0–35.0 g/100 g) and a small amount of sucrose (5.1 ± 0.50–7.3 ± 0.7 g/100 g). The total sugar ranged from 72.6 to 75.8 g/100 g/100g. The variations in sugar contents between zones and botanical origin were significant (p

ABSTRACT Wines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non-Saccharomyces species. This study aimed at characterizing the chemical and sensory acceptance profiles of wines produced from BRS Núbia hybrid grapes with the classic yeast Saccharomyces cerevisiae (SC), and alternative yeasts Saccharomyces bayanus (SB) and Saccharomyces uvarum (SU). The wines produced using the same winemaking protocol were evaluated using the physicochemical parameters of total acidity, volatile acidity, total dry extract, reducing sugars, alcohol content, total phenolic content, color indices and the sensory acceptance method. All the physicochemical parameters evaluated were in accordance with the legislation. The SC wine sample showed greater acceptance of appearance and body due to its high color intensity, reducing sugar and total phenolic content. The SU wine sample was related to the physicochemical parameters of acidity (total and volatile), alcohol content, dry extract and CIELab parameters, showing higher acceptance for aroma, flavor, overall acceptance and purchase intention. The SB wine showed no relationship with any physicochemical property or sensory acceptance attribute. The SU yeast showed potential in producing wines with great acceptance by Brazilian consumers, considered an alternative yeast that can be used for the production of hybrid grape wines.

Chestnuts are known for their unique sensory characteristics and nutritional value. However, the changes in their sensory attributes after processing remain unclear. This study used instrumental analysis and sensory evaluation combined with multivariate statistical analysis to investigate the effect of packaging and thermal sterilization procedures on the sensory characteristics of chestnuts. The results showed that the significant variations (p

The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.

Abstract Background Research on sensory processing, particularly its association with language disorders, has been increasing in recent years, aiming to understand the correlation between language and sensory processing. This study aimed to determine sensory profiles among children aged 36 and 120 months with language disorders (autism spectrum disorders (ASD), attention deficit hyperactivity disorders (ADHD), specific language impairment (SLI), and intellectual disability (ID)) and correlate their language ages with their sensory profile responses. Results The study involved 120 children with language disorders (ASD, ADHD, SLI, and ID), and 30 typically developing children. All children were subjected to assessment by the Sensory Profile and the Preschool Language Scale Fourth Edition (PLS-4) Arabic edition. Based on their sensory profile, children with language disorders are distinguished from typically developing peers. The former has a higher prevalence of sensory modulation disorders as well as atypical emotional and behavioral responses to sensory inputs compared to typically developing children. Children with ASD have the highest atypical sensory responses, followed by those with SLI, ADHD, and ID. A negative correlation was found between some sensory profile scores and receptive language scores. Expressive language was related to oral processing in some subtypes of language disorders. Conclusions The study indicates that detailed sensory processing assessment in children reveals different faces for different types of language disorders.

A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide content. Differences in anthocyanins, polyphenols, and proanthocyanidins were clearest at month 9. In contrast, differences in the volatile profile were clearest at month 3. From a commercial point of view, the low-energy treatment (5 min) might be preferable given the lower costs. Ultrasound treatment was effective in enhancing the overall quality during the first 6 months of bottle storage in an aged red wine and did not increase the risk of oxidation or microbial spoilage. This work made it possible to fine-tune ultrasound treatment to maximise its positive effects.

The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham -- Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7-12.1 kg and light with thigh mass at salting of 10.5-10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut. [ABSTRACT FROM AUTHOR]

Background: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content and sensory profile of heat‐sterilized muskmelon cloudy juice. Results: Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma‐active aldehydes and alcohols, such as (2E,6Z)‐nonadienal, 1‐octen‐3‐ol and (E)‐non‐2‐enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator‐soluble pectin and sodium carbonate‐soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile. Conclusion: The results suggested that endogenous chelator‐soluble pectin and sodium carbonate‐soluble pectin can be used in heat‐sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The methyl CpG‐binding protein‐2 (MECP2) gene is located on the Xq28 region. Loss of function mutations or increased copies of MECP2 result in Rett syndrome (RTT) and MECP2 duplication syndrome (MDS), respectively. Individuals with both disorders exhibit overlapping autism symptoms, yet few studies have dissected the differences between these gene dosage sensitive disorders. Further, research examining sensory processing patterns in persons with RTT and MDS is largely absent. Thus, the goal of this study was to analyze and compare sensory processing patterns in persons with RTT and MDS. Towards this goal, caregivers of 50 female individuals with RTT and 122 male individuals with MDS, between 1 and 46 years of age, completed a standardized measure of sensory processing, the Sensory Experiences Questionnaire. Patterns detected in both disorders were compared against each other and against normative values. We found sensory processing abnormalities for both hyper‐ and hypo‐sensitivity in both groups. Interestingly, abnormalities in MDS were more pronounced compared with in RTT, particularly with items concerning hypersensitivity and sensory seeking, but not hyposensitivity. Individuals with MDS also exhibited greater sensory symptoms compared with RTT in the areas of tactile and vestibular sensory processing and for both social and nonsocial stimuli. This study provides a first description of sensory symptoms in individuals with RTT and individuals with MDS. Similar to other neurodevelopmental disorders, a variety of sensory processing abnormalities was found. These findings reveal a first insight into sensory processing abnormalities caused by a dosage sensitive gene and may ultimately help guide therapeutic approaches for these disorders. Lay Summary: This study evaluated sensory processing differences in individuals with disorders related to the MECP2 protein. We found both individuals with deficits in MECP2 (Rett syndrome), and those with too much MECP2 protein (MECP2 duplication syndrome, MDS) exhibited atypical sensory behaviors but that hypersensitivity was much more pronounced in MDS. [ABSTRACT FROM AUTHOR]

Eating disorders frequently accompany autism spectrum disorder (ASD). One such novel eating disorder is avoidant/restrictive food intake disorder (ARFID). This study compares the eating attitudes, quality of life, and sensory processing of typically developing children (TDC), autistic children, and autistic children with ARFID. A total of 111 children aged 4–10 with a diagnosis of ASD and ARFID (n = 37), ASD without ARFID (n = 37), and typical development (n = 37) were recruited. After an interview in which Childhood Autism Rating Scale (CARS) was administered, Child Eating Behavior Questionnaire (CEBQ), Pediatric Quality of Life Inventory (PedsQL), Social Responsiveness Scale (SRS) and Sensory Profile (SP) were completed by caregivers. Autistic children with ARFID had higher scores in CEBQ subscales relating to low appetite and lower scores on the subscales associated with weight gain. Both groups of autistic children scored lower than TDC on all PedsQL subscales and autistic children with ARFID had lower social QL scores than both groups. SRS scores were highest in autistic children with ARFID, followed by autistic and typically developing children. CARS scores were similar in both groups of autistic children, but higher than TDC. Auditory, vision, touch, multi-sensory, oral processing scores; as well as all quadrant scores, were significantly lower in autistic children with ARFID. Oral sensory processing scores were found to be the most significant predictor of ARFID comorbidity in ASD and reliably predicted ARFID in autistic children in the clinical setting. Autistic children with ARFID demonstrate differences in social functioning, sensory processing, eating attitudes, and quality of life compared to autistic and TD children. [ABSTRACT FROM AUTHOR]

Objectives This review and meta-analysis evaluated the impact of diagnostic criteria and clinical phenotypes on quantitative sensory testing (QST) outcomes in patients with complex regional pain syndrome (CRPS). Methods Eight databases were searched based on a previously published protocol. Forty studies comparing QST outcomes between CRPS-I vs II, warm vs cold CRPS, upper vs lower limb CRPS, males vs females, or using Budapest vs older IASP criteria were included. Results Studies investigating QST differences between CRPS-I vs II (n  = 4), between males vs females (n  = 2), and between upper and lower limb CRPS (n  = 2) showed no significant differences. Four studies compared QST outcomes in warm vs cold CRPS, showing heat hyperalgesia in warm CRPS, with thermal and mechanical sensory loss in cold CRPS. Although CRPS diagnosed using the Budapest criteria (24 studies) vs 1994 IASP criteria (13 studies) showed similar sensory profiles, there was significant heterogeneity and low quality of evidence in the latter. Conclusions Based on the findings of this review, classifying CRPS according to presence or absence of nerve lesion into CRPS-I and II, location (upper or lower limb) or according to sex might not be clinically relevant as all appear to have comparable sensory profiles that might suggest similar underlying mechanisms. In contrast, warm vs cold phenotypes exhibited clear differences in their associated QST sensory profiles. To the extent that differences in underlying mechanisms might lead to differential treatment responsiveness, it appears unlikely that CRPS-I vs II, CRPS location, or patient sex would prove useful in guiding clinical management. [ABSTRACT FROM AUTHOR]

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10−4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5–8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process. [ABSTRACT FROM AUTHOR]

Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics of the resulting beers in order to maximize their antioxidant content and overall quality. More in depth, brewing trials were carried out with 16 combinations of 2 cereal mixtures (made of 60% malted barley/40% unmalted durum or soft wheat), 4 oenological Saccharomyces cerevisiae strains (17290 and 14061 isolated from Negroamaro; 9502 and 9518 from Susumaniello musts), and 2 concentrations of sucrose for refermentation (6 and 9 g/L). If maximizing the total phenolic content is the goal, the best beers were those obtained from the mixtures containing durum wheat and fermented by S. cerevisiae 17290 and 14061. Instead, the best sensory results were obtained from brewing the mixture containing the unmalted common wheat and fermented by S. cerevisiae 9518 thanks to their persistent foam; high turbidity, alcohol content, effervescence, and body; and low saltiness and sourness. The physico-chemical and sensory quality of beers were mainly affected by the cereal mixtures and secondarily by yeasts. The quantity of sucrose added for refermentation affected only CO2, residual sugar, and foam. [ABSTRACT FROM AUTHOR]

Background: Research on sensory processing, particularly its association with language disorders, has been increasing in recent years, aiming to understand the correlation between language and sensory processing. This study aimed to determine sensory profiles among children aged 36 and 120 months with language disorders (autism spectrum disorders (ASD), attention deficit hyperactivity disorders (ADHD), specific language impairment (SLI), and intellectual disability (ID)) and correlate their language ages with their sensory profile responses. Results: The study involved 120 children with language disorders (ASD, ADHD, SLI, and ID), and 30 typically developing children. All children were subjected to assessment by the Sensory Profile and the Preschool Language Scale Fourth Edition (PLS-4) Arabic edition. Based on their sensory profile, children with language disorders are distinguished from typically developing peers. The former has a higher prevalence of sensory modulation disorders as well as atypical emotional and behavioral responses to sensory inputs compared to typically developing children. Children with ASD have the highest atypical sensory responses, followed by those with SLI, ADHD, and ID. A negative correlation was found between some sensory profile scores and receptive language scores. Expressive language was related to oral processing in some subtypes of language disorders. Conclusions: The study indicates that detailed sensory processing assessment in children reveals different faces for different types of language disorders. [ABSTRACT FROM AUTHOR]

The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co‐inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile. [ABSTRACT FROM AUTHOR]