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This research aimed to investigate the significant consumer indicators in apricot fruit by different groups of Romanian and foreign cultivars. The sensory analysis was carried out in three harvest seasons during 2021-2023, and the method used was questionnaires (tasting sheets). The analyzed parameters were: the appearance of the fruit given the size (1- 3), form (1-3), color (1-3); pulp firmness (1-4), pulp juiciness (1-5), taste (1-6), and flavor (1-4). The evaluation of the size and shape of the fruits in the Romanian and foreign cultivars showed that in both batches, in general, the fruits had very good ratings and were very well appreciated. The fruit color index varied between 2 and 3 in both studied groups. Pulp firmness analysis showed that the uniformity of this index was higher in the foreign cultivars. Examining fruit taste and pulp juiciness showed that the fruits of both groups were almost in the same range and had similar grades. The best taste among the foreign cultivars was observed in Pisina/M29C and among the Romanian cultivars in Amiral and Orizont. [ABSTRACT FROM AUTHOR]

Bottarga is a traditional Sardinian (Italy) food derived from several treatments of female mullet gonads (Mugil cephalus) that occur in specific humidity (53%) and temperature (25 °C) conditions. In this work, samples from the east (BEC) and west coasts (BWC) of Sardinia were evaluated for microbiological quality, physico-chemical composition, and sensorial features. Chemical analyses show a protein and fat content of about 39% and 18.6%, respectively, without any difference between the two areas. The bottarga also had a concentration of calcium equal to 455 and 413 mg/kg for BWC and BEC, respectively, as well as a sodium concentration of about 0.70% in both samples. The cholesterol found in the samples was 417 and 389 mg/100 g of the edible part of the bottarga from the west and east coasts, respectively. Overall, microbiological evaluation indicates appropriate hygiene and safety conditions. No significant differences were observed between BEC and BWC samples regarding color uniformity and texture attributes (greasiness, adhesiveness, and friability), while the global odor and sea odor were higher for BWC than BEC.

Due to time constraints, demands for ready-to-eat products are skyrocketing. A traditional Bangladeshi meal such as rice and fish is often found troublesome to be eaten in workplaces while taking excessive preparation time. With this in mind, a nutritious value-added product, namely, rice ball filled with mixed dried small indigenous species (SIS) fish powder was developed in the laboratory. Eight separate compositions of the product were prepared by combining two types of cooked rice, and mixed dried fish stuffing consisting of Amblypharyngodon mola, Puntius sophore and Corica soborna. Four categories of panelists scored the prepared products on the basis of the attributes and overall likings. Statistical tests proved the ball prepared from non-gruelled rice and oven dried fish powder (RB6) to be the preferred one while the products varied in odor, mouthfeel, taste and texture. The study revealed that plain rice now contained more protein (4.73 ± 0.20 % to 7.82 ± 0.15 %) and lipid (1.44 ± 0.20 % to 3.73 ± 0.07 %) due to the addition of dry fish powder. Taking the quality and microbial parameters as well as the trace element level into consideration, the developed product showed negligible quality compromisation while pH was nearly neutral. The present study suggests that dried fish-filled rice ball could be a viable commercial product with high nutritional and quality attributes.

Steel reinforced concrete facing members, which are used to fix geosynthetic reinforcements working against tensile forces inside soils and to resist active lateral earth pressures, have certain disadvantages, such as massiveness and corrosion. In addition, the aforementioned conventional panels are not economical since they frequently require maintenance and repair in terms of long term stability. In this study, the utility of alternative composite panels is evaluated with the various arrangement and type of fiber reinforcements and a typical foam concrete. Panel tests and three point bending tests are realized to determine the experimental behavior of steel, carbon fiber (CFRP) and glass fiber reinforced (GFRP) specimens, as well as unreinforced examples. Although CFRP wrapped specimens cannot reach expected levels, samples with GFRP present favorable performance as well as being cheaper. Specimens with mat GFRP enhance both strength and deformation capacities according to the results of axial and lateral deformations under diagonal loading condition. In addition, chopped GFRP applied foam concrete specimens have more strength in terms of bending test results, but CFRP reinforcements increase their displacement capacity.

Strawberries (Fragaria x ananassa) are among the first fruits consumed in Romania, being appreciated for their flavour and special nutritional qualities. In the evaluation of the quality of the strawberry fruit, consumers appreciate the fruit appearance, taste and aroma. The aim of this paper was to analyse fruit quality of some strawberry cultivars in relation with consumer preferences. The research took place out at Small Fruit Department of Research Institute for Fruit Growing, Pitesti on 10 strawberry cultivars with different origin. The data were collected for: fruit weight, length, diameter, firmness, the soluble solids, acidity, five colour indicators, and sensory evaluation. The results showed significant differences between cultivars regarding the shape index, the fruit firmness and the highest value of content in total soluble solids was recorded by 'Vibrant' followed by 'Clery'. Regarding the panel test of the fruits the general score ranged between 5.58 ('Vibrant') to 8.22 ('Matis'). 'Sarom' had the highest weight, dark red fruit colour and balanced taste. [ABSTRACT FROM AUTHOR]

Introduction Consumers demand for organic products is increasing due to their awareness of health and nutritional quality. Organic manures maintain soil health and ecological balance of the region. Organic agriculture, as an alternative agricultural system to protect human health and the environment can improve the quality and storability of the product. Kiwifruit is one of the most important agricultural products in north of Iran, which plays an effective role in trade and employment of the people. Fertilization is one of the main factors affecting the yield and quality of kiwifruit. Growers use organic manures and chemical fertilizers in their orchard to achieve higher yields. It is necessary to study the effect of various organic manures available in the region on the nutrition of kiwifruit vines due to increase chemical fertilizer prices and the formation of the market for organic fruits. Therefore, the aim of this study was to compare the effect of using five types of organic manures and chemical fertilizer on the quality of Hayward kiwi fruit during cold storage. Materials and Methods This research was conducted as randomized complete block design consisting six treatments (including complete chemical fertilizer, sheep manure, cow manure, chicken manure, vermicompost and azolla) on Hayward kiwifruit vines in orchard and factorial experiment with three replicates in cold storage during four years. The fruits were harvested at TSS: 6.5 (approximately mid-November) and then stored at 0.5 ° C and 90% RH for three months. Sampling was performed every month and physicochemical characteristics, including flesh color parameters (L*, C*, h◦), total soluble solids, titratable acidity, firmness and weight loss of fruit were measured. Sensory evaluation of fruits was also performed at the end of three months cold storage. Analysis of variance of the data was done using SAS 9.1 software. The significance of differences between the mean of treatments was determined by using Duncan’s test. Results and Discussion The results showed the interaction between year, type of nutrition and cold storage period affected color indices, lightness and chroma. Lightness and chroma value didn’t show significant differences between organic and chemical fertilizer treatments. In addition, their value decreased during cold storage period, significantly. The chroma value indicates the degree of saturation of the green color and is associated with fruit firmness. The hue value was also influenced by the interaction between year and cold storage period and the simple effect of the nutrition type. The highest hue value was observed in chicken manure (108.63) and the lowest in vermicompost (107.66). The hue value decreased significantly after 90 days cold storage. According to the results, a decrease in fruit firmness, TA and an increase in TSS and TSS/TA were observed during cold storage irrespective of treatments. After 90 days, total soluble solids content was higher when organic fertilizers were applied. During the storage of kiwifruit, total soluble solids content increased, significantly. The titratable acidity value in organic fertilizer treatments was higher than chemical fertilizer after 90 days cold storage, significantly. Moreover, titratable acidity value decreased at the end of the cold storage period, significantly. The highest flesh fruit firmness was obtained in cow manure (8.74 kg/cm2) in forth year and chemical fertilizer treatment had the lowest flesh firmness (3.2 kg/cm2) in third year. Fruit lost firmness gradually during the cold storage period. However, no significant difference was found in maturity index (TSS/TA) between treatments. The TSS:TA ratio is highly increased after 90 days. Based on the results of the last two years, azolla, cow and chicken manures showed less weight loss percentage than chemical fertilizer treatment. Moreover, weight loss increased significantly during cold storage period in all treatments and years. Also the results of sensory analysis showed that fruits treated with vermicompost had a higher overall acceptance than other treatments. Conclusion Generally, organic nutrition plays an important role in increasing the nutritional value and shelf life of kiwifruit cv.Hayward. Organically produced fruits had higher firmness than conventionally grown fruits during storage. Application of cow manure and vermicompost showed favorable effects on important properties of kiwi fruit such as firmness, weight loss, TSS, TA and sensory quality. Therefore, organic fruits will have better quality in the cold storage. As a result, it seems that by reducing the use of chemical fertilizers in the current orchards, kiwi production will be close to the standards defined for organic fruit.

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Introduction Nectarine (Prunus persica L. Bath) belongs to Rosaceae family, Prunoidae subfamily, and Prunus genus. This fruit is generated by a vegetative mutation in one of the peach genes. Therefore, it is a kind of peach that has been developed due to the mutation of the fruit with special aroma, color, and taste. Nectarine had about 10.1% of the total distribution of stone fruits in Iran. In Khorasan Razavi province, the production and yield of nectarine were 5412.7 tons and 6243 kg/ha in 2018, respectively. Due to the lack of sufficient research on different nectarine cultivars in Khorasan Razavi province and farmers' lack of access to new and high yielding cultivars, and the use of unknown low-quality cultivars with low marketability and yield, the present study aims to investigate morphological, pomological, and qualitative responses of 10 nectarine cultivars and genotypes in Khorasan Razavi province climatic conditions were performed to select promising cultivars and genotypes. Materials and Methods This study was conducted to select the best genotypes in terms of growth, morphological, and pomological traits from among ten nectarine genotypes and cultivars (‘Flamino’, ‘Nectared’, ‘Henri’, ‘Shaniaria’, ‘Royziana’, ‘Taj No.-1 and -2’, ‘Shalil No.-1’, ‘Andrros’, and ‘Sungold’ as a control) as a randomized complete block experiment with three replications during 2018-2019 in Agricultural and Natural Resources Research and Education Center of Khorasan Razavi. The traits measured in the present study are flowering start time, flowering period, harvest time, tree height, and diameter, yield, length, width, and weight of fruit and length, width, and weight of the stone, acidity, titratable acidity, soluble solids, fruit tissue firmness, and flavor index. Results and Discussion Results indicated that the cultivars and genotypes showed significant differences in terms of phenological traits (first bloom, full bloom, flowering time, flowering period, and harvest time), morphological (tree height, trunk diameter), pomological (yield, length, width, and weight of fruit and length, width, and weight of stone) and quality (acidity, titratable acidity, soluble solids, fruit tissue firmness, and flavor index). The earliest flowering genotypes were ‘Nectared’, ‘Flamino’, and ‘Sungold’, while ‘Henri’ and ‘Taj No.-1’ were the latest flowering. ‘Henri’, which had the most extended flowering period, showed a later harvest time. The panel test results showed that ‘Flamino’, ‘Henri’, and ‘Shaniaria’ had the highest rank in terms of color, texture, smell, and taste. While ‘Royziana’ had the lowest average. ‘Flamino’ had the highest chlorophyll index (36.91), which was not significantly different from the ‘Nectared’, ‘Henri’, ‘Shaniaria’, ‘Taj No. -1 and -2’. ‘Henri’ genotype with 44.6 kg yield, 3.55 kg/cm2 fruit tissue firmness, and 16.39% soluble solids showed statistical superiority in quality traits. ‘Flamino’ and ‘Shahlil-1’, with 138.76 and 129.51 g, respectively, had the highest fruit weight, increasing 32.97 and 28.19% compared to the control. In the second year, due to more growth and increasing the age of the tree naturally, increased tree height (22.41%), trunk diameter (79.8%), crown of the tree (73.3%), chlorophyll index (5.16%), fruit weight (35.06%), and fruit flavor index (28.46%) were observed compared to the first year. Tree yield was positively and significantly correlated with tree height and fruit tissue firmness and negatively and significantly correlated with fruit length, fruit width, and stone length. Tree height, crown of the tree, fruit width, stone weight, and fruit weight entered the regression model, finally explaining 55.91% of the tree yield changes. Conclusion In general, ‘Flamino’, ‘Nectared’, and ‘Henri’ are recommended for cultivation in Khorasan Razavi province's climatic conditions due to their high pomological and phonological traits as superior nectarine genotypes.

Objective: Existing gene panels were developed to understand the etiology of epilepsy, and further benefits will arise from an effective pharmacogenomics panel for personalizing therapy and achieving seizure control. Our study assessed the cost‐effectiveness of a pharmacogenomics panel for patients with drug‐resistant epilepsy, compared with usual care. Methods: A cost–utility analysis was employed using a discrete event simulation model. The microsimulation model aggregated the costs and benefits of genetically guided treatment versus usual care for 5000 simulated patients. The 10‐year model combined data from various sources including genomic databases on prevalence of variants, population‐level pharmaceutical claims on antiseizure medications, published long‐term therapy retention rates, patient‐level cost data, and systematic reviews. Incremental cost per quality‐adjusted life‐year (QALY) gained was computed. Deterministic and probabilistic sensitivity analyses were undertaken to address uncertainty in model parameters. Results: The mean cost of the genetically guided treatment option was AU$98 199 compared with AU$95 386 for usual care. Corresponding mean QALYs were 4.67 compared with 4.28 for genetically guided and usual care strategies, respectively. The incremental cost per QALY gained was AU$7381. In probabilistic sensitivity analyses, the incremental cost per QALY gained was AU$6321 (95% uncertainty interval = AU$3604–AU$9621), with a 100% likelihood of being cost‐effective in the Australian health care system. The most influential drivers of the findings were the monthly health care costs associated with reduced seizures, costs when seizures continued, and the quality‐of‐life estimates under genetically guided and usual care strategies. Significance: This early economic evaluation of a pharmacogenomics panel to guide treatment for drug‐resistant epilepsy could potentially be cost‐effective in the Australian health care system. Clinical trial evidence is necessary to confirm these findings. [ABSTRACT FROM AUTHOR]

Over the years, the use of biostimulants has become increasingly widespread due to their proven efficiency in improving plant productivity and quality of fruits and mitigating the effects related to environmental stress. The aim of the present study was to evaluate the effect of three biostimulants on oil yield, production of drupes per plant, and nutraceutical components of olive drupes and oil (total polyphenols, anthocyanins, and fatty acids %) for "Racioppella" cultivar trees growing in South Italy (May–October 2021). The biostimulants used were: a tropical plants extract (A) containing amino acids, vitamins, enzymes, phytochelatins, macro- and microelements, a glycine betaine-based product (B), and a Trichoderma spp.-based biostimulant (T). The three biostimulants were compared with a control thesis (C) treated only with water. T treatment increased the polyphenols content of olive drupes by 41.04% compared to C. A and B treatments increased polyphenols content by 21.87% on average compared to C. All three biostimulants showed positive effect by increasing the amount of polyphenols in olive oil compared to C:T showed an increase of 32.19%, B 7.76%, and A 19.78%. Biostimulant application proved useful in boosting fundamental parameters that determine better drupe and oil in terms of antioxidant capacity and nutraceutical potential, other than an increased production. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effects of lycopene-based emulgel on biophysical parameters of human skin were evaluated. • Potent antioxidant potential of lycopene halted the cascade of free radical-related subsequent reactions in the skin. • Skin hydration and elasticity were significantly increased, while melanin, erythema, and sebum were considerably reduced. • Results proved the consumer acceptability for aging and oxidative stress-related skin disorders. Carotenoids, including lycopene, are promising antioxidants that sequester free radicals and counterbalance oxidative stress, preventing cardiovascular diseases, cancer, photo-damage, and decelerating aging. Fabricating the antioxidant effective and stable topical formulations with efficient skin penetration and preserving their activity by minimizing the oxidative damage due to ionization, pH extremes, high storage temperature, and metal ions, has been challenging. Herein, we developed a lycopene-based topical emulgel and investigated its impact on biophysical parameters of human skin using non-invasive in vivo techniques and sensory evaluation for consumer acceptability to bottleneck the demerits of conventional formulations. The results demonstrated that the designed formulation significantly enhanced the skin hydration and elasticity, p-value < 0.05, whereas erythema, melanin and sebum contents were considerably reduced, p-value < 0.05, when compared with placebo formulation over 12 weeks. These findings were attributed to the potent antioxidant potential of lycopene that was preserved in the stable formulation, halting the cascade of free radical-related subsequent reactions in the skin. To the best of our knowledge, there is no report about the topical effects of lycopene-based emulgel in human volunteers. Besides, the average scores by the volunteers concerning sensory evaluation at the end of the 12th week of the study indicated that the formulation will be commercially acceptable by the consumers. We believe that formulation will be valuable commercially in promoting the treatment of topical infections, such as acne, and oxidative stress-related skin disorders, and decelerating the aging process. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel two-steps pattern recognition method to differentiate between EVOO and VOO. • VIS + NIR spectroscopy, a first screening method to complement Panel Test in VOOs. • In-house validation of VIS + NIRS as a non-targeted method for OOs authentication. In this study, an in-house validation of Visible and Near Infrared Spectroscopy was performed to distinguish between extra virgin olive oil (EVOO) and virgin olive oil (VOO). A total of 161 samples of olive oil of three different categories (EVOO, VOO and lampante (LOO)) were analysed by transflectance using a monochromator instrument. One-class models were initially developed using Partial Least Squares (PLS) Density Modelling to characterize EVOO and VOO category. Once the LOO samples were discriminated, linear and non-linear discriminant models were built to classify EVOO and VOO. Different data pre-treatments and variable selection algorithms were evaluated to establish the best models in terms of Correct Classification Rate (CCR). The best model, obtained after variable selection using PLS Discriminant Analysis, yielded CCR values of 82.35 % for EVOO and 66.67 % for VOO in external validation. These results confirmed that VIS + NIRS technology may be used to provide rapid, non-destructive preliminary screening of olive oil samples for categorization; suspect samples may then be analysed by official analytical methods. [ABSTRACT FROM AUTHOR]

At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen's perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists' reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds. [ABSTRACT FROM AUTHOR]

BACKGROUND: Essential oils (EOs) and their chemical components are often proposed as an alternative to synthetic pesticides for pest control of foodstuff insect pests. However, their low persistence and strong, spicy odour, make them poorly suitable for use to protect food. Modification of the EOs components molecules increases their molecular weight and reduce their volatility. However, the effectiveness of such modified molecules has, so far, not been tested against stored food insect pests. In this study, the intensity and the duration of the repellence against the insect pest Sitophilus oryzae of a recently synthesized quasi‐dimeric eugenol derivative (ED) (C18H20O4) were compared to those of eugenol and three eugenol related compounds. The hypothesis tested was that by its higher molecular weight and two functional groups the ED would overcome the low persistence and strong and spicy odour drawback of eugenol without compromising the repellence against insects. RESULTS: The insect behavioural tests showed a greater repellence and persistence of ED than eugenol and the three eugenol related compounds against S. oryzae. The sensory analysis of ED by panel test indicated that ED is significantly less odorous than eugenol without any spicy nor balsamic nuances in its smell profile. CONCLUSIONS: Because of its high repellence against insects and its low smell intensity for humans, ED could represent a valid repellent for the control of foodstuffs insect pests. © 2022 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The healthy properties of bee pollen mainly depend on the botanical, geographical origin and storage conditions. This study aimed to characterise the composition of volatile compounds and describe the sensory profile of Tuscan bee pollens collected in two different areas in the same period and stored for six months under different conditions. The headspace solid-phase microextraction (HS-SPME) analyses of volatile compounds showed that non-terpene derivatives represented the predominant chemical class in all examined samples, among which aldehydes were the main compounds. Apocaroteonids and oxygenated monoterpenes were also present in lower percentages, with strong separation of the chemical profiles between room temperature samples and those of other storage conditions. The sensory profile was analysed by panel test, the bee pollen produced in the suburban area seemed to show less attractiveness, taste and olfactory. Both samples stored at room temperature showed the worst sensory profile, compared to the other storage conditions.

Over the years, the use of biostimulants has become increasingly widespread due to their proven efficiency in improving plant productivity and quality of fruits and mitigating the effects related to environmental stress. The aim of the present study was to evaluate the effect of three biostimulants on oil yield, production of drupes per plant, and nutraceutical components of olive drupes and oil (total polyphenols, anthocyanins, and fatty acids %) for “Racioppella” cultivar trees growing in South Italy (May–October 2021). The biostimulants used were: a tropical plants extract (A) containing amino acids, vitamins, enzymes, phytochelatins, macro- and microelements, a glycine betaine-based product (B), and a Trichoderma spp.-based biostimulant (T). The three biostimulants were compared with a control thesis (C) treated only with water. T treatment increased the polyphenols content of olive drupes by 41.04% compared to C. A and B treatments increased polyphenols content by 21.87% on average compared to C. All three biostimulants showed positive effect by increasing the amount of polyphenols in olive oil compared to C:T showed an increase of 32.19%, B 7.76%, and A 19.78%. Biostimulant application proved useful in boosting fundamental parameters that determine better drupe and oil in terms of antioxidant capacity and nutraceutical potential, other than an increased production.

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer's perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists' sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible. [ABSTRACT FROM AUTHOR]

The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with Hibiscus rosa-sinensis flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay). [ABSTRACT FROM AUTHOR]

Featured Application: To date, no studies have been reported on the sensory lexicon for the characterization of Actinidia arguta fruits, for which validation could be important to improve the knowledge of the qualitative characteristics of baby kiwi. The aim of this manuscript, reported as a short communication, was to use the check-all-that-apply (CATA) method, recently introduced into sensory science, to create a sensory vocabulary for two of the most important varieties: cv. Hortgem Rua® and cv. Hortgem Tahi®.Actinidia arguta fruits (baby kiwi) have recently been introduced and marketed in Italy under the Nergi® brand. The freshness of fruits and the maintenance of their quality after the harvest time influence the perception of taste and the sensory attributes for final acceptance by the consumer. In this work, we propose to use recently introduced sensory methods to create a sensory vocabulary not yet available for the two varieties covered by the brand: cv. Hortgem Rua® and cv. Hortgem Tahi®. The check-all-that-apply (CATA) method was performed with 15 trained tasters of Sata s.r.l. company (Alessandria, Italy) and a set of attributes were defined through a focus group (recruited at DISAFA, University of Turin) with habitual fruit consumers. The results obtained by CATA identified different profiles for the two varieties marketed under the brand, offering the opportunity to better position and communicate the taste characteristics of the product to the consumer. [ABSTRACT FROM AUTHOR]

Iran has a rich genetic diversity of Prunus spp. This study was conducted to evaluate the phenological, morphological, pomological and sensorial traits on three natural plum and apricot hybrids including P. armeniaca × P. salicina (Bavanat) and P. cerasifera × P. armeniaca (Shiraz and Shahriar) during 2018-2020. According to UPOV (International Union for the Protection of New Varieties of Plants) descriptor, all hybrids were characterized by medium growth vigor and a bearing type of spurs and long shoots. Fruit skin color ranged from purple to dark red with the predominant skin color being red. The beginning of the flowering period was affected by year and temperature, however they were classified as very early-flowering genotypes. The highest fruit weight, fruit dimensions and total soluble solids/titratable acidity ratio (TSS/TA) were found in Bavanat. The principal component analysis revealed that the most important fruit characters, including yield, fruit dimensions, fruit flesh fresh weight, fruit weight/stone weight, TSS, TA, TSS/TA and pH were the most effective traits for differentiating the studied genotypes. Shahriar had the highest panel test scores and was more attractive for consumers. Its fruits were sourer and smaller than the two other genotypes while it had the highest yield, fruit number and antioxidant activity. According to genotype-by-trait (GT) biplot analysis, Shiraz was closer to the ideal genotype. However, each of these three genotypes, due to their fruit-bearing capacity and specific traits, are interesting as valuable genetic resources for breeding programs to improve plum or apricot pomological traits coordinated to yield performance. [ABSTRACT FROM AUTHOR]

The aim of this study was to propose an index/marker of thermal/oxidative damage of olive paste during virgin olive oil extraction to assess the risk of sensory defects in the obtained oil. Several olive oil extraction trials were carried out over two production years applying different time, temperature, and oxygen exposure conditions during malaxation. The phenolic composition of the olive pastes was analyzed by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The chemical (legal quality indexes, phenolic compounds by HPLC-DAD-MS, volatile compounds by Head Space-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)) and sensory characteristics of the obtained oils were analyzed. The content of the β-OH-acteoside diastereomers in olive paste increased linearly with malaxation time as a function of malaxation temperature and oxidative conditions, following a pseudo-zero order kinetic. At the same time, two volatile compounds linked to sensory defects (2- and 3-methylbutanal) increased in the obtained oils when increasing malaxation time and temperature, and a relationship between them and the fusty/muddy sediment defect in olive oil samples was observed. A further direct relationship between the β-OH-acteoside content in the olive pastes and the 2+3-methylbutanal content in the oils was observed. Therefore, the β-OH-acteoside diastereomers content in olive pastes has been suggested as an index/marker to indicate the risk of sensory defects in virgin olive oil as a function of the thermal and oxidative conditions during malaxation. A threshold value of 100 mg/kg of the content of β-OH-acteoside diastereomers was proposed, above which the fusty/muddy sediment defect is perceptible. • A marker of damages of olive paste during EVOO extraction process was proposed. • The marker is given by the content of β-OH-acteoside diastereomers in olive paste. • The marker increased linearly with malaxation time as a function of T ad O 2. • The marker shows direct relationships with methylbutanals and sensory defect in oil. • Oil sensory defect is perceptible with β-OH-acteoside content in paste ≥100 mg/kg. [ABSTRACT FROM AUTHOR]

[Display omitted] • EVOOs sensory profile can change in early stages even in optimal storage conditions. • Combination of sensory techniques gained more information than typical panel test. • A chemical parameters-based predictive model of EVOO's sensory changes was defined. • The predictive model is useful to estimate and monitor oils sensory stability. Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O 2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC–MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions. [ABSTRACT FROM AUTHOR]

Purpose: Peach is a climacteric fruit which have rapid ripening. An alternative to maintain quality and extend the shelf life of this fruit could be the use of edible coatings. Research Method: In the present study, the effect of three different coatings; 0.5% chitosan, 200 mg L-1 thymol essential oil and their combined use on postharvest quality of peach fruits cv. ‘Zaferani’ were investigated. Dipping fruits in distilled water was used as a control. Changes in weight loss, fruit firmness, total soluble solids (TSS), sensory attributes, decay incidence, anthocyanin and carotenoid content of fruits were evaluated after 10, 15, 20, 25 and 30 days of storage at 6 °C. Findings: The results showed that the combination treatment of chitosan and thymol presented more effective preservative effect than chitosan or thymol coatings alone. The coated fruits with 0.5% chitosan + 200 mg L-1 thymol showed significantly lower weight loss, fungal decay and TSS than control treatment. Furthermore, the coated fruits with 0.5% chitosan + 200 mg L-1 thymol exhibited significantly higher firmness, anthocyanin and carotenoid content and sensory characteristics than untreated control. In addition, the highest shelf life (28.33 days) was recorded in combination treatment of chitosan and thymol. Research limitations: No limitations were founded. Originality/Value: The coating composed of chitosan and thymol essential oil can provide an efficient alternative for quality maintenance and shelf life extension of peach fruits.

Considering the complex pathogenesis of endometriosis, which is associated with many cellular or molecular processes, such as proliferation, angiogenesis, inflammation, we evaluated the diagnostic value of a quadruple panel of serum markers CA125, endocan, YKL-40 and copeptin, for the prediction of endometriosis and moderate – severe endometriosis. Seventy women with endometriosis and 70 women without endometriosis were evaluated. Serum CA125, endocan, copeptin and YKL-40 levels were significantly increased in women with endometriosis compared to the women without endometriosis and in the minimal – mild endometriosis group compared to the no-endometriosis group. YKL-40, endocan and copeptin levels were significantly increased in the moderate – severe endometriosis group compared to the mild –moderate endometriosis group but the difference in CA125 levels remained non-significant. The quadruple panel score had an AUC of 0.954, a sensitivity of 96.5% and specificity of 84.6% for prediction of moderate – severe endometriosis. Zero or one positive marker had a sensitivity of 91.4% and specificity of 88.57% to rule out endometriosis. In conclusion, a quadruple panel of serum markers-CA125, endocan, YKL-40, and copeptin may be beneficial for the diagnosis of endometriosis and especially moderate – severe endometriosis. Further studies are needed to prove the efficacy of this panel. What is already known on this subject? Many serum markers including CA125 have been investigated so far and suggested to be associated with endometriosis. However, none of these markers is sensitive and specific enough to diagnose endometriosis. What do the results of this study add? A quadruple panel score (CA125, endocan, YKL-4 and copeptin) had an AUC of 0.954, a sensitivity of 96.5% and specificity of 84.6% for prediction of moderate – severe endometriosis. What are the implications of these findings for clinical practice and/or further research? A high score may be beneficial to warn the surgeon about the risk of moderate to severe endometriosis if the patient will be operated anyway. A negative test of the quadruple panel may show high odds that there is no endometriosis which may prevent unnecessary surgery. [ABSTRACT FROM AUTHOR]

Despite the growing worldwide interest on pomegranate due to its health benefits, little is known about the varieties produced and consumed in Italy. In this context, the aim of our study was to evaluate the factors affecting preferences of Italian consumers towards pomegranate arils of different varieties and cultivation sites. Three samples of pomegranate arils were analysed. Two retrieved from the local (Veneto) agricultural market: one of Turkish origin and one of Sicilian (Italy) origin. The third was retrieved from local producers in Veneto. Selected varieties were 'Wonderful' for Italian samples and 'Hicaz' for Turkish. Samples have been characterized by panel tests and physicochemical analyses. Consumers' preferences were assessed by submitting a questionnaire to 203 college students. Results showed that samples were significantly different in sensory and physicochemical characteristics among varieties and the cultivation sites. Significant differences also emerged on consumers preferences. Wonderful from Sicily was the most preferred sample: highest overall liking (6.65) due to a higher appreciation of sweetness (6.47), juiciness (6.18) and size of the arils (6.57); Wonderful from Veneto was the least appreciated (5.48). Despite this, Wonderful from Veneto showed the highest content of polyphenols. Sensory evaluation of pomegranates arils of different varieties and cultivation sites can effectively predict consumers' preferences in the Italian market. The traits contributing the most to the overall liking are the juiciness of arils, their red colour, firmness and size, while bitterness, seed intrusiveness and astringency are the products' traits that affect preferences the least. [ABSTRACT FROM AUTHOR]

Silicone can be used to improve the antifouling properties of polyurethane (PU) coatings. A series of uniform and stable nano-scale waterborne PU were prepared by using toluene diisocyanate (TDI), polycaprolactone diol (PCL2000) and hydroxy-terminated polydimethylsiloxane (PDMS) as the main raw materials. Fourier transform infrared spectrometer (FT-IR), dynamic light scattering (DLS), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), polarizing microscope (PM) were used to test the structures and properties of the material.Subsequently, the coatings with different PDMS mass fractions (w(PDMS) were painted on the panels and immersed in the river. The practical antifouling levels of the materials were tested. Results showed that the thermal stability of the film increased with the increase of w(PDMS). While the surface free energy (γ), gradually decreased to 13.87 mJ/m2. PDMS reduced the glass transition temperature (Tg) of the material, and enhanced the water resistance of the coatings. Besides, the addition of silicon oil effectively reduced the elastic modulus (E) of the coatings. Correlation (between the theory that the adhesion of pollutants on antifouling coating is positively relevant to the square root of the product of the elastic modulus of the coating and the surface energy and the actual antifouling level (coatings actually immersed in water) was explored. Results showed that the PDMS-modified PU had excellent antifouling performance, and the actual antifouling effect of the coating was consistent with the calculation results of the theoretical reference value √ γ,E. [ABSTRACT FROM AUTHOR]

The fruit quality is a complex of characteristics and traits, such as: fruit size, skin colour, the content of sugar, acids, vitamins, mineral substances, flesh consistence and succulence, flavor, etc. The objective of this study was to analyze fruit quality of apple, pear, plum, sweet and sour cherry cultivars in correlation with consumer preferences. The study was carried out at Genetics and Breeding Department of Research Institute of Fruit Growing Pitesti, Romania on 17 new cultivars of different fruit tree species: 4 apple cultivars (‘Romus 3’, ‘Romus 4’, ‘Rebra’ and ‘Rustic’), 4 pear cultivars (‘Monica’, ‘Paramis’, ‘Paradise’ and ‘Isadora’), 4 plum cultivars (‘Romanta’, ‘Romaner’, ‘Roman’ and ‘Agent’), 3 sweet cherry cultivars (‘Severin’, ‘Daria’ and ‘Superb’) and 2 sour cherry cultivars (‘Rival’ and ‘Tarina’). The following determinations were carried out: fruit size by weighing, flesh firmness with penetrometer non-destructive Qualitest, soluble solids content with digital refractometer and malic, citric and tartaric acids content with Minititrator Hanna Instrument, such as sensory evaluation of fruits using a scale from 1 (very low) to 9 (very good). The results have revealed that Romanian varieties were distinguished by the highest quality fruits. Thus, on the apple, ‘Rebra’ cv. has been distinguished by its large fruit, firmness and balanced taste. ‘Isadora’ pear variety can complement the winter assortment, being a variety of large and firm fruit. At plum, ‘Romanta’ cv. can be expanded in commercial culture for fresh consumption, and the ‘Agent’ variety for processing. ‘Daria’ sweet cherry cv. and ‘Rival’ sour cherry cv. have shown large and attractive fruits. These results could useful for breeders, farmers and market.

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting. [ABSTRACT FROM AUTHOR]

This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour‐plate technique, and physicochemical (pH, TTA, and aw) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9‐point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose. [ABSTRACT FROM AUTHOR]

Actinidia arguta fruits (baby kiwi) have recently been introduced and marketed in Italy under the Nergi® brand. The freshness of fruits and the maintenance of their quality after the harvest time influence the perception of taste and the sensory attributes for final acceptance by the consumer. In this work, we propose to use recently introduced sensory methods to create a sensory vocabulary not yet available for the two varieties covered by the brand: cv. Hortgem Rua® and cv. Hortgem Tahi®. The check-all-that-apply (CATA) method was performed with 15 trained tasters of Sata s.r.l. company (Alessandria, Italy) and a set of attributes were defined through a focus group (recruited at DISAFA, University of Turin) with habitual fruit consumers. The results obtained by CATA identified different profiles for the two varieties marketed under the brand, offering the opportunity to better position and communicate the taste characteristics of the product to the consumer.

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists’ sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible.

The genome represents a design for creating the body, with each one being different. In cancer genomic medicine, many genes are simultaneously examined using mainly cancer tissues (the oncogene panel test), and gene mutations are revealed. Cancer treatments are then initiated according to each individual's constitution and medical condition based on gene mutations. A system for cancer genome medical treatment is currently being developed. In the treatment of several types of cancer, the "oncogene test with an oncogene companion diagnosis" is already being performed as a standard test using cancer tissue to detect one or more gene mutations. On June 1, 2019, the cancer gene panel test was covered by the national health insurance system in Japan, and a system to initiate cancer genome medical treatment has begun. The prospects and problems associated with cancer genome medicine are discussed herein. [ABSTRACT FROM AUTHOR]

The application of permanent salt stress during fruit production has been suggested to restrict vegetative growth and improvement of fruit quality, especially sweetness. The present study was carried out due to the lack of application of increasing the electrical conductivity of a nutrition solution in a specific period in order to enhance the quality of strawberries grown in a soilless culture system. The investigated cultivars differed in their sensitivity to increasing nutrient solution concentration. Camarosa and Gaviota Cultivars in 120% temporary increasing the concentration of nutrient solution produced about 45.7% and 8.24% reducing yield, respectively, than the control. The highest SSC/TA (soluble solid content/titrable acidity) was observed in 80% (15.6%) and 120% (22.15%) of temporary increasing the concentration of nutrient solution treatments, compared to control. Also, the maximum of total anthocyanin content (33.38%) was observed in 120% of temporary increasing the concentration of nutrient solution treatment – Gaviota, compared to control. The finding of the present study showed that cultivar Camarosa and 120% of temporary increasing the concentration of nutrient solution treatment could improve strawberry fruit quality in soilless culture. Although, according yield in temporary increasing the concentration of nutrient solution condition, cultivar Gaviota tolerant was higher than cultivar Camarosa. [ABSTRACT FROM AUTHOR]

Breeding of table grapes to obtaine new superior seedless cultivars have a great importance in its marketing. Six new bred early ripening hybrids, derived from crosses among four seedless male parents and seven seeded female parents were compared with 'Yaghouti' cultivar. In this study, yield and qualitative traits were studied in randomized complete block design with eight replications (8 plants per hybrid) in horticultural research station of College of Agriculture and Natural Resources, University of Tehran during years 2014 and 2015. All hybrids ages were 4 to 5 years old at the time of evaluation and were trained as head pruning. The results of means comparisons showed significant differences among hybrids for all measured traits. In terms of ripening time, genotypes S51 and I21 with average of 53 and 59 days were ripened earlier than 'Yaghouti' (69 days). Hybrids I10 and E10, had maximum berry size while 'Yaghouti' had the lowest. Hybrid S51 had highest ratio of sugar to acid. However, hybrid I10 and 'Yaghouti' cultivar had the highest and lowest single seed fresh weight. In panel test of seed trait, hybrids S51, I21 and I13 were recognized as completely seedless, C25 as semi seedless, and I10 and E10 as seeded hybrids. Considering all qualitative and quantitative traits, two hybrids (S51 and I21) were selected as superior early ripening seedless hybrids. [ABSTRACT FROM AUTHOR]

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Abstract There is a lack of official analytical methods to classify olive oil samples according to its organoleptic quality. For that, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was applied and two devices with different technical configurations were compared; a commercial isothermal HS-GC-IMS with a 5 cm drift tube and a new HS-GC-IMS prototype, which works at ramped temperature and presents a 10 cm drift tube. Both devices were compared in terms of resolution, precision and classification rates (CRs) using a 30 m non-polar capillary column. Our results suggested that the resolution in the chromatographic separation was improved using the device in which a ramped temperature can be performed in a shorter analysis time and the resolution in the ion mobility separation was also better. The repeatability values (RSD) for the standards quality control were lower than 10% in both cases. Moreover, as revealed in the olive oil 2D-maps, a higher number of markers were detected by the isothermal HS-GC-IMS (91) than that for the ramped temperature device (76), probably explained by the different sensitivity of both devices. These markers were used to build chemometric models based on orthogonal partial least squares-discriminant analysis. The olive oil samples in the validation set could be classified into extra virgin, virgin and lampante , defective and non-defective, as well as edible and non-edible with CRs ranging from 83 to 100%. In order to improve the resolution, a 60 m non-polar column was used in the ramped temperature HS-GC-IMS and enabled an increase in the visualized markers to 128, but it required a longer analysis time. The repeatability values were also lower than 10% and the CRs were improved (94–100%). Finally, 21, 22 and 25 olive oil aroma compounds were identified using the isothermal (30 m column) and the ramped temperature HS-GC-IMS with 30 and 60 m columns, respectively. Although some of these markers may give clues about the olive oil category, the chemometrics processing approach offers an objective tool for a robust classification and it is easily transferable to the industry. Highlights • Two HS-GC-IMS with different technical characteristics were compared. • The adequacy of two HS-GC-IMS devices for olive oil classification was demonstrated. • Discriminant models were built by OPLS-DA with classification rates up to 100%. • 34 markers were characterized, comprising 25 compounds and various ionic species. • 128 markers were grouped in function of their behavior between olive oils classes. [ABSTRACT FROM AUTHOR]

The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrumental screening tool could be supportive by reducing the assessors’ workload and improving their performance. The present work aims to in-house validate a screening strategy consisting of two sequential binary partial least squares-discriminant analysis (PLS-DA) models that was suggested to be successful in a proof-of-concept study. This approach is based on the volatile fraction fingerprint obtained by HS-SPME–GC–MS from more than 300 virgin olive oils from two crop seasons graded by six different sensory panels into extra virgin, virgin or lampante categories. Uncertainty ranges were set for the binary classification models according to sensitivity and specificity by means of receiver operating characteristics (ROC) curves, aiming to identify boundary samples. Thereby, performing the screening approach, only the virgin olive oils classified as uncertain (23.3%) would be assessed by a sensory panel, while the rest would be directly classified into a given commercial category (78.9% of correct classification). The sensory panel’s workload would be reduced to less than one-third of the samples. A highly reliable classification of samples would be achieved (84.0%) by combining the proposed screening tool with the reference method (panel test) for the assessment of uncertain samples.

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg−1), were analysed by two official panels and by SPME-GC/MS. Six other MOOs set up by the two previous models were also tested and analysed. They were formulated separately with the addition of three off-flavours (‘rancid’, ‘winey–vinegary’ and ‘fusty–muddy’). While high levels of EVOO phenolic compounds did not produce any effect on the headspace concentration of volatile compounds, they did affect the scores of both positive and negative sensory attributes of EVOO, due to the well-known in-mouth interactions between EVOO phenols, saliva and volatile compounds. In particular, a decrease of about 39% in the positive fruity score was found in the presence of a higher concentration of phenols. Regarding EVOO off-flavours, the higher level of phenolic compounds decreased by about 23% the score of ‘fusty–muddy’ defect and increased the score of ‘winey–vinegary’ defect about 733%. No important effect of EVOO phenolics on the perceived intensity of the ‘rancid’ defect was found. These findings could be helpful in explaining some discrepancies of panel test responses observed during extra virgin olive oil shelf life.

A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical−chemical data and (ii) to monitor and improve the performance of panels. After revision of the IOC guidelines in 2018, this work represents the first published attempt to verify some of the recommended quality control tools to increase harmonization among panels. Specifically, a new “decision tree” scheme was developed, and some IOC quality control procedures were applied. The adoption of these tools allowed for reliable classification of 289 of 334 VOOs; for the remaining 45, misalignments between panels of first (on the category, 21 cases) or second type (on the main perceived defect, 24 cases) occurred. In these cases, a “formative reassessment” was necessary. At the end, 329 of 334 VOOs (98.5%) were classified, thus confirming the effectiveness of this approach to achieve a better proficiency. The panels showed good performance, but the need to adopt new reference materials that are stable and reproducible to improve the panel’s skills and agreement also emerged.

Softness, as a subjective perception, is difficult to define and quantify. For decades, panel tests have been used to judge differences in the softness of hygiene tissue samples. Panel tests can be a time-consuming and expensive process. A number of protocols have been developed to quantify the physical properties of tissues associated with softness. The Tissue Softness Analyzer (TSA) by Emtec has gained popularity in characterizing the physical properties of tissues associated with softness. The instrument was designed with softness in mind and attempts to simulate the touch of the human hand. There is currently no comprehensive study that compares the results from a TSA and human panel. In this work, panel tests were used to validate the performance of the TSA with bath tissue. It was determined that one component of the TSA measurements (TS7) linearly correlated with the panel results. Among all of the algorithms available for use with the TSA, the TP2 algorithm most accurately predicted the panel scores. The TSA performed better in predicting the softness of the samples that were dried with a conventional wet press or creped-through air-dryer. [ABSTRACT FROM AUTHOR]

Comprehensive genomic cancer risk assessment (GCRA) helps patients, family members, and providers make informed choices about cancer screening, surgical and chemotherapeutic risk reduction, and genetically targeted cancer therapies. The increasing availability of multigene panel tests for clinical applications allows testing of well-defined high-risk genes, as well as moderate-risk genes, for which the penetrance and spectrum of cancer risk are less well characterized. Moderate-risk genes are defined as genes that, when altered by a pathogenic variant, confer a 2 to fivefold relative risk of cancer. Two such genes included on many comprehensive cancer panels are the DNA repair genes ATM and CHEK2, best known for moderately increased risk of breast cancer development. However, the impact of screening and preventative interventions and spectrum of cancer risk beyond breast cancer associated with ATM and/or CHEK2 variants remain less well characterized. We convened a large, multidisciplinary, cross-sectional panel of GCRA clinicians to review challenging, peer-submitted cases of patients identified with ATM or CHEK2 variants. This paper summarizes the inter-professional case discussion and recommendations generated during the session, the level of concordance with respect to recommendations between the academic and community clinician participants for each case, and potential barriers to implementing recommended care in various practice settings. [ABSTRACT FROM AUTHOR]

An analytical approach including Panel Test, Isotope Ratio Mass Spectrometry (IRMS) and Nuclear Magnetic Resonance (NMR) spectroscopy was proposed to characterize Italian "Colline Pontine" PDO olive oils (40 samples) of two consecutive crop years. Our approach has evidenced the high quality of these olive oils. Only 6 of 40 olive oils samples were defined as "defective" by the official Panel Test due to the detection of negative sensory attributes. The low variability of isotopic data monitored by IRMS confirmed that the olive oil samples all came from a limited geographical area. NMR spectra did not evidence any chemical composition anomaly in the investigated samples. In order to assess the influence of harvesting year over the olive oil chemical composition, the NMR analysis was extended to other 22 olive oil samples of a third harvesting year. NMR data were submitted to two different statistical methods, namely, analysis of variance (ANOVA) and principal component analysis (PCA) allowing olive oils of three consecutive harvesting years to be grouped. [ABSTRACT FROM AUTHOR]

Abstract: A new set of cocoa bars named Toscolata® were developed containing top‐quality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the acceptability, preference, and quality perception. The four sensorial profiles of the bars differed in the level of persistence, bitterness, aromaticity, acidity, astringency, and tastiness. In particular, the sour attribute could be traced to the presence of dried apple. Bars containing apple and chestnut flour obtained higher acceptance ratings, compared to those with extra virgin olive oil. The bar with chestnut flour was preferred by consumers who considered it to be sweeter due to the presence of natural sugars, which lowered the bitter sensation of cocoa. These results showed that the selection of the preferred bar by consumers was mainly based on the level of bitterness and, in particular, elderly consumers expressed a strong preference for the sweetest product. As far as we know, this is the first study comparing the results of a panel of expert tasters with that of consumers in the tasting of dark chocolate. [ABSTRACT FROM AUTHOR]