Biomedical subjects

Hely Tuorila

Publications and source records attributed to Hely Tuorila.

6 recordsLinked to original sources

PubMed2005

Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products.

Means to boost food intake of the elderly (n = 60, age range 61-86 years) varying in olfactory and mood status were studied during home-use of cold cuts. Enhancement group (n = 28) received regular smoked ham and smoked ham flavored with extra strong smoke aroma or with pepper mix, and Variety group (n = 32) received four different cold cuts: smoked ham, cooked ham, pepper ham and bologna. Both groups participated in two successive home-use periods, each over 6 days. Before and after home-use, the cold cuts were rated for odor and flavor intensity and liking, and in home-use only for liking. Cold cuts, 600 g per period, were to be consumed ad libitum, and the returned left-overs were weighed. Scandinavian Odor Identification Test and Profile of Mood States (bi-polar) were used in dividing subjects into normosmics and hyposmics (SOIT, cut-off score: 11) and into mood groups (POMS, depressed-elated, cut-off score: median). Enhancement group liked both the regular and the ham enhanced with pepper mix similarly, while added smoke aroma decreased liking. Regardless of the olfactory capabilities, the subjects >74 years of age were less responsive to the flavor changes in their ratings than those aged 61-74 years. Poor olfactory status increased the intakes regardless of the flavor level or type of cold cuts. Path analysis suggested that in the Enhancement group, poor health, depressed mood and high age predicted a poor olfactory performance which, along with ratings of liking, increased the consumed amounts of cold cuts.

Affect↗

PubMed2004

Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques.

A temporal aroma delivery from milk systems containing 0, 0.5, or 5% added fat and flavored with seven-component strawberry flavoring and linalool was observed by free choice profiling (FCP), time intensity (TI), and atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) techniques. A suppressing effect of fat on the volatility of the relatively nonpolar compound linalool was observed by all methods, but only slight evidence (with the TI method) of the effect of fat on the overall strawberry (based on more polar compounds) intensity was found. With the TI method, the strawberry aroma of the fattiest sample lingered the longest, but no temporal differences were found in the release of linalool. The APCI-MS results showed no effect of fat on the temporal release of ethyl butyrate (mainly responsible for the strawberry note), but linalool of the sample containing 5% fat was found to be the most persistent. However, the effect on linalool was observed using a slightly different sampling technique than in the TI. Overall, FCP, TI, and APCI-MS showed parallel results for the effect of fat on the intensity of aroma, but temporal release data only partly supported the theory that fat slows down the release of aroma compounds and their perception.

Acyclic Monoterpenes↗

PubMed2004

PASSCLAIM--mental state and performance.

BACKGROUND: The intake of food and drink can influence brain functions, which in turn may have effects on mental state and performance. Therefore, in principle claims to improve mood or specific aspects of cognitive performance by the consumption of functional foods are possible and indeed are currently found on the market. AIM: The paper reviews existing methodologies, which may be used to substantiate and validate such claims of desirable effects of foods on mental state and performance. RESULTS: Mood, arousal, activation, vigilance, attention, sleep, motivation, effort, perception, memory and intelligence have been identified as relevant aspects of mental state and performance. The basic scientific concepts within this field as well as the methodologies to measure these concepts have been reviewed and described. CONCLUSIONS: From this review it is concluded that, in principle, the phenomena in these fields are no different to those in other fields of life science. The scientific methods and protocols described in this report can positively demonstrate the effects of foods on mental state and performance in a scientifically valid way. A claim on mental state and performance like other claims must be based on scientific evidence. This report confirms that methodologies do exist to generate sound scientific evidence in this area. Therefore, claims on the enhancement of specific mental functions can and should be substantiated and validated using the methodologies described in this review.

Affect↗

PubMed2004

Correspondence between three olfactory tests and suprathreshold odor intensity ratings.

OBJECTIVES: The capability of three olfactory tests (European Test of Olfactory Capabilities, Sniffin' Sticks and Cross-Cultural Smell Identification Test) to similarly classify subjects as normosmics, hyposmics and anosmics as well as the relation between test performance and suprathreshold ortho- and retronasal odor intensity ratings were examined. MATERIAL AND METHODS: A total of 48 subjects (age range 15-84 years; mean age 49.5 years) completed the 3 olfactory tests, rated aqueous solutions of vanilla (0-0.31%) and lemon aroma (0-0.17%) for odor and flavor intensity and filled in a background questionnaire. Ten subjects had case histories indicating anosmia, with the remainder having subjectively normal olfaction. RESULTS: The test results were highly correlated and differentiated anosmic, hyposmic and normosmic subjects. At an individual level, some discrepancy was seen in the olfactory diagnoses given by the three tests. In principal component analysis, olfactory measurements were loaded on three components: (i) odor detection, discrimination and identification; (ii) suprathreshold intensity ratings; and (iii) threshold for n-butanol. Advanced age was related to impaired olfactory performance. CONCLUSIONS: Although the three olfactory tests diagnosed the individuals slightly differently, all were considered to be valid for clinical evaluation of olfactory capabilities. The tests separated anosmics and normosmics highly significantly, and permitted an assessment of hyposmia. The suprathreshold odor intensity ratings reflected a different dimension of olfaction than the three olfactory tests.

Adolescent↗

PubMed2003

Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis.

The food neophobia scale [FNS; Appetite 19 (1992) 105] has been used to assess willingness to try new foods in studies conducted around the world. Although it is tempting to compare FNS scores across these studies, appropriate psychometric analyses are required to validate the scale and allow cross-cultural comparisons. These analyses were pursued in the current study using confirmatory factor analysis in conjunction with a data analysis strategy described by Steenkamp and Baumgartner [J. Consumer Res. 25 (1998) 78] and random, representative samples drawn from the United States, Sweden and Finland. A unidimensional scale was constructed using eight of the original 10 items from the FNS, and this model provided an excellent fit to the data from the US and Swedish samples. An acceptable fit was achieved for six items when data from the US, Sweden and Finland were used. Based on these analyses, we recommend that two items from the original FNS be dropped (items 5 and 9). Elimination of additional items may be premature given the potential contributions of difference in sampling and testing methodology associated with data collection from the three samples. Future efforts to develop a FNS for cross-national comparisons should target the development of a scale with 14-16 items so that dropping several items from a model (due to translation or other problems) allows retention of a sufficient number of items to insure a robust test. However, even with only six items, our results supported the conclusion that people from Sweden are generally more willing to try novel foods as compared to people from the US and Finland. Future studies should focus on the source of this enhanced willingness to try novel foods among the Swedes and the potential use of this information in the development of programs aimed at facilitating dietary change.

Adolescent↗

PubMed2002

Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose.

The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions differing in oil volume fraction (0.05/0.5), emulsifier type (sucrose stearate/modified potato starch), and homogenization pressure (100/300 bar). Fat content strongly affected the release of linalool, but it was not as critical a factor in the release of the more polar compound, diacetyl. A slight effect of the emulsifier type on the release of aromas was observed with sensory and gas chromatographic methods. The reduced droplet size, resulting from higher homogenization pressure, enhanced the release of linalool but had no effect on diacetyl. Sensory and gas chromatographic methods detected aroma changes quite similarly. The electronic nose was capable of detecting only the effect of fat on linalool.

Acyclic Monoterpenes↗