Sensory evaluation of strabismus and amblyopia in natural environment. In honour of Professor Bruno Bagolini on occasion of his 60th birthday.
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Amblyopia↗
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Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.
The objective of this study was to determine the sensory threshold of off-flavor caused by lipolysis in 2% fat milk and to establish the relationship between increased proteolytic activity in milk and the detection of bitter off-flavor. Homogenized raw milk was held at room temperature for 100 min to allow the native milk lipase to release free fatty acids from the triglycerides. Low and high lipolysis pasteurized milk containing 2% fat were blended together in varying amounts to create a series of six milks with increasing free fatty acid (FFA) concentration for sensory evaluation. Sensory threshold for lipolysis in 2% fat milk was determined by ascending forced-choice procedure, with a series of triangle tests in four sessions with 25 panelists in each session. The group best estimated threshold was the geometric mean of the individual thresholds within each of four panel sessions. The geometric mean best estimated detection thresholds for off-flavors caused by lipolysis in 2% fat milk carried out by native milk lipases were 0.320, 0.322, 0.351, and 0.316 meq of FFA/kg milk for panels 1 to 4, respectively. One third of the panelists detected an off-flavor at or below 0.250 meq of FFA/kg milk. To establish the relationship between proteolysis and detection of off-flavor in pasteurized skim milk, 2800 ppm of CO2 were added to pasteurized skim milk, and it was stored for 27 d at 6 degrees C. Another portion of the same milk was frozen on d 1 at -40 degrees C for use as a low proteolysis portion of the same milk. Decrease in casein as a percentage of true protein (CN/TP) was used as an index of proteolysis. After 27 d at 6 degrees C the milk had a decrease in CN/TP of 4.76% and a standard plate count of 430 cfu/ml. The novel approach of storing milk at 6 degrees C for 27 d with added CO2 blocked microbial growth but allowed proteolytic degradation by milk enzymes to proceed. Before sensory analysis, CO2 was removed by vacuum from the high proteolysis milk and the low proteolysis milk was given the same heat and vacuum. Two triangle tests were performed to determine whether panelists could detect off-flavors caused by proteolysis in milk. The threshold detection of off-flavor in skim milk produced by the action of native milk proteases was less than a decrease of CN/TP of 4.76%, but this value is probably near the threshold.
Animals↗
Sensory disorders of the lower urinary tract: urodynamic evaluation.
Sensory disorders of the lower urinary tract (urethral syndrome, prostatodynia, painful pelvic-perineal syndromes, trigonitis) are clinically frequent, however this diagnosis is possible only by excluding other pathologies after clinical and instrumental evaluation. The Authors report their experience in urodynamic evaluation of sensory disorders of the lower urinary tract and they discuss about the absence of a typical urodynamic pattern of sensorial pathology.
Female↗
Prostaglandin E1 in lipid microspheres ameliorates diabetic peripheral neuropathy: clinical usefulness of Semmes-Weinstein monofilaments for evaluating diabetic sensory abnormality.
We investigated the effect of Prostaglandin E1 in lipid microspheres (Lipo-PGE1) on diabetic peripheral neuropathy from view of symptoms, neurological examinations including sensory threshold evaluated with Semmes-Weinstein monofilaments (SWM). Type 2 diabetic patients with diabetic peripheral neuropathy were participated in this study. The patients were randomly assigned to two groups, 11 Lipo-PGE1-treated patients and 16 control patients. Lipo-PGE1 at a dose of 10mg in 20ml of saline was injected intravenously as a bolus once daily for 2 weeks. Before and, 1, 2 and 4 weeks after the start of treatment with Lipo-PGE1, sensory threshold was evaluated with Semmes-Weinstein monofilaments at total 18 touch sites on the feet. Administration of Lipo-PGE1 improved subjective symptoms especially in items of numbness and imperception. Such improvement in subjective symptoms correlated well with the improvement in Semmes-Weinstein monofilaments examination, whereas the improvement was not recognized in motor nerve conduction velocity (MCV), sensory nerve conduction velocity (SCV) and coefficient variation of R-R interval on ECG (CVR-R). The improvement lasted for at least 6 months. This study demonstrated that Lipo-PGE1 has long term amelioration effects on diabetic neuropathy especially in symptoms and sensory threshold, and that Semmes-Weinstein monofilaments examination is a simpler, more valid and quantitative tool for assessing the clinical effect of Lipo-PGE1 on diabetic peripheral neuropathy.
Alprostadil↗
Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1.
The detection threshold and taste characteristics of sanshools were examined by sensory evaluation, after isolating four sanshools (alpha-, beta-, gamma-, and delta-), and two hydroxy sanshools (alpha- and beta-) from the pericarp of Japanese pepper. The Scoville unit (SU) values of the four sanshools were in the range of 80,000-110,000, while those of hydroxy sanshools were 3-5 fold lower than corresponding sanshools. The pungent qualities of each sanshool were different. Burning and tingling were predominantly perceived and lasted for the longest time with alpha-sanshool. Burning and fresh for gamma-sanshool, and tingling and numbing for hydroxy alpha-sanshool were perceived. Tests on the activation of rat TRPV1 were also performed. All of them were weak agonists. Among them, gamma-sanshool was the most potent agonist, although its EC50 value of 5.3 microM was 230 fold higher than that of capsaicin. These results indicate that it would be difficult to explain the pungent quality of each sanshool simply in terms of TRPV1 activation.
Adult↗
Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
Jenkins Jumbo, the ancestral source of large-seed size in the Virginia market type (Arachis hypogaea L.), has been shown to have a deleterious effect on flavor of peanut. The pervasiveness of Jenkins Jumbo in the ancestry of large-seeded germplasm contributes to the generally less intense roasted peanut flavor of U.S. cultivars of the Virginia market type. As a remedy to this problem, alternative sources of large-seed size were sought. Nine large-seeded selections, with NC 7 and Florunner as checks, were tested in replicated trials in North Carolina and Florida from 1996 to 1998. Pod yield, grade, weight of 100 seeds, and oil, sugar, and starch contents were measured. A descriptive sensory panel evaluated flavor attributes of a roasted sound mature kernel (SMK) sample from each plot. NC 7 scored low for sweet sensory attribute, high for bitter, and median for roasted peanut. UF714021, a multiline incorporating the Altika cultivar with several sister lines, had the best flavor profile of the large-seeded selections, but it did not have particularly large seeds relative to NC 7. The largest seeded selections were X90037 and X90053, both derived from Japan Jumbo. Flavor scores for X90037 were similar to those for NC 7 for roasted peanut (3.0 vs 2.9 flavor intensity units, fiu) and sweet (2.7 vs 2.6 fiu) but worse than NC 7 for bitter (3.3 vs 3.7 fiu) and astringent (3.5 vs 3.7 fiu). X90053 had intermediate values for roasted peanut and astringent, high value for sweet, and low for bitter. Other lines that had or were likely to have Jenkins Jumbo as a recent ancestor were generally poor in roasted flavor, supporting the hypothesis that ancestry from Jenkins Jumbo imparts poor flavor characteristics. With the exception of the unexpected relationship between astringent attribute and extra large kernel (ELK) content (r = 0.82, P < 0.01), there were no significant correlations between sensory attributes and the important agronomic traits: yield, meat, and ELK content. Among the nine large-seeded lines tested in this study, three appear to have greater potential for use as parents: 86x45B-10-1-2-2-b2-B, UF714021, and X90053.
Agriculture↗
Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.
Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p < 0.05) to the cookies made with 100% wheat flour (control).
Bread↗
Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.
Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either completely trimmed of external fat or trimmed to .6 cm of external fat. Steaks were cooked to 67 degrees C either by a rapid, high-temperature broiler-grill or by a slower, lower temperature electric broiler. Muscle on the dorsal side of steaks (where fat trimming was performed) was used for shear force measurements (five separate core locations), and the ventral portion was used for sensory evaluation of tenderness. Sensory scores for tenderness were affected (P < .05) by various first-order interactions, although differences were minimal. Steaks of Slight minus marbling cooked by broiler-grilling had reduced tenderness scores. Only when steaks were cooked by broiler-grilling did complete fat removal produce cores that appeared more well-done. Broiler-grilling produced more well-done cores than did electrical broiling. Correlations between shear force expressed as peak load and tenderness scores were highest in cores that were more similar in degree of doneness to sensory evaluation samples. Although broiler-grilling produced considerable within-steak variation in degree of doneness, some of the highest correlations between shear core degree of doneness and peak load and between peak load and sensory tenderness were obtained with this broiling procedure. This would imply that rapid broiling is important in creating uniform tenderness in loin steaks of reduced fat, but further modifications in rapid broiling cookery are necessary to improve uniformity of cooked meat color.
Animals↗
A quantitative evaluation of sensory dysfunction in lumbosacral radiculopathy.
A quantitative evaluation of sensory disturbance of the foot was attempted in 94 cases of lumbosacral radiculopathy using the biothesiometer, the Semmes-Weinstein esthesiometer, light touch, tuning fork, and dermatomal somatosensory evoked potentials. Dermatomal somatosensory evoked potentials was the most sensitive of these tests, and reflected the duration of the lumbosacral radiculopathy better than the biothesiometer and the Semmes-Weinstein esthesiometer. The biothesiometer and Semmes-Weinstein esthesiometer reflected the clinical severity of sensory dysfunctions, the extent of numbness, and the immediate change in sensory function better than the dermatomal somatosensory evoked potentials. It is important to understand the characteristics of each test and to choose informative tests for clinical use. Grades of sensory disturbance in patients with lumbosacral radiculopathy were classified into three categories in combination with the findings of dermatomal somatosensory evoked potentials and the values recorded with the biothesiometer and Semmes-Weinstein esthesiometer.
Adult↗
Responses to an intense sweetener in humans: immediate preference and delayed effects on intake.
Preferences for five aspartame concentrations (0.008, 0.028, 0.094, 0.235 and 0.627%) in a dairy product were assessed in men and women by 1) brief-exposure sensory evaluation tests and 2) intake tests. Sensory evaluation gave different preferred concentrations as compared to actual intake. In sensory evaluation tests, the lowest three intensities were preferred by most subjects; in intake tests, 0.028% was clearly preferred. The 24-h spontaneous food intake after intake test sessions was recorded. A peak of 24-h energy intake was observed after intake of 0.028% aspartame yogurt. This peak was 400 kcal higher than the 24-h caloric intake observed after tests of the sweetest yogurt (p less than 0.01), much more than accounted for by differences in yogurt intake. So the intake of yogurt plus aspartame exerted strong delayed effects. These effects are likely dependent on sensory factors (concentration) rather than postingestive mechanisms (dose).
Adult↗
Utility of vibration thresholds in patients with brachial plexus nerve compression.
The diagnosis of brachial plexus nerve compression is controversial due to the subjective nature of patient symptoms and the lack of objective, quantifiable tests. It has been hypothesized that quantitative sensory evaluation of sensory threshold is the most sensitive method of evaluating nerve compression, particularly in the early stages. This study evaluated the sensitivity and specificity of vibration thresholds for detection of brachial plexus nerve compression. A multiple-frequency vibrometer was used to evaluate 40 control subjects and 35 patients with brachial plexus nerve compression. Calculated sensitivity values were modest (0.49 at 63, 250, and 500 cps) with high specificity values (0.98 at 8 cps) for individual frequencies using a fifth percentile criterion. The low sensitivity values indicate that this instrument is not adequate as a screening device.
Adult↗
Analysis of 3D face forms for proper sizing and CAD of spectacle frames.
Three-dimensional morphological variations in the human face were analysed using digital models of the human face, and the usefulness of such analysis in designing industrial products was demonstrated by validating spectacle frame designs based on an original sizing system developed based on the analysis. A normalized model of the three-dimensional face form was made for each of 56 young adult Japanese males. The morphological distances between subjects were defined, and subjects were divided into four groups based on analysis of the distance matrix. A prototype spectacle frame was designed for the average form of each of the four groups. Tightening force of the prototype frames was adjusted using the materialized average forms with soft material placed at the nasal bridge and side of the head. Four prototype frames as well as a conventional frame were evaluated using sensory evaluation and physical measurement of the pressure and slip in 38 young adult male subjects. For each of the 38 subjects, prototype frames were ranked according to the morphological similarity of the subjects and the average form of the four groups: the frame designed for the average form of the group most similar to the subject was #1, the frame designed for the average form of the next most similar group was #2, and so on. For the groups with smaller or narrower faces, new frame #1 was most preferred and had the best overall fit, smallest slip sensation and largest pressure sensation. The groups with larger or wider faces preferred tighter frames than new frame #1, because they were concerned that the frames might slip, although the frames did not. Most of the subjects habitually wore spectacles, and the reason that groups with larger or wider faces preferred tighter frames was thought to be that they were accustomed to tighter fitting frames.
Adolescent↗
Evaluation of femoral nerve blockade following inguinal paravascular block of Winnie: are there still lessons to be learnt?
Lower limb peripheral nerve blocks are used to provide surgical anaesthesia or postoperative analgesia. Anatomical texts imply that femoral and saphenous nerve blocks be evaluated by sensory testing of the skin overlying the anterior aspect of the thigh, and the medial aspect of the foot, respectively. We have mapped the distribution of anaesthesia in 25 adults following femoral nerve blockade, performed using the inguinal paravascular technique of Winnie. There was substantial interindividual variation in the area of anaesthesia. Only the skin overlying the middle third of the medial thigh was consistently blocked in 100% of patients. The distribution of anaesthesia conformed to anatomical text descriptions in 24% of cases. We conclude that demonstration of complete quadriceps paralysis confirms femoral nerve blockade. Failing that, sensory evaluation of a femoral nerve block should involve testing the skin of the middle third of the medial aspect of the thigh. The skin overlying the anteromedial aspect of the middle third of the leg should be evaluated for saphenous nerve block.
Adult↗
DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.
Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate-like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.
Journal Article↗
Application of an electronic nose system for evaluation of unpleasant odor in coated tablets.
The purpose of this study was to apply an electronic nose system for evaluation of unpleasant odor in tablets containing L-cysteine, an unpleasant odor drug, and demonstrate the odor masking ability of thin-layer sugarless coated tablets, which we have newly developed, by both electronic nose system and sensory evaluations. We demonstrated the qualitative evaluation of the unpleasant odor using air as a reference indicator and the quantitative evaluation of the unpleasant odor using the distances between air and samples in the electronic nose system evaluation. The electronic nose system evaluation was positively and well-correlated with the sensory evaluation by volunteers. We suggest that the electronic nose system evaluation is appropriate as an alternative or a support method for sensory evaluation by volunteers. As the results of both electronic nose system and sensory evaluations, we demonstrated that the thin-layer sugarless coated tablets have excellent masking ability of the unpleasant odor, equivalent to that of sugar-coated tablets due to the dense coating layers.
Chemistry, Pharmaceutical↗
Human responses to five concentrations of sucrose in a dairy product: immediate and delayed palatability effects.
Preferences for five sucrose concentrations (0, 5, 10, 20 and 40 g of sugar per 100 g of plain yogurt) were assessed in men and women by brief-exposure sensory evaluation tests and intake tests. Ten ad-libitum yogurt intake tests (with each concentration presented twice) and two sensory evaluation tests (one before and one after the series of intake tests) were conducted. Food intake in the 24 h after each test was estimated using dietary records. Sweetness intensity ratings did not change as a function of test condition. In contrast, hedonic ratings in sensory evaluation tests were more closely correlated to actual intake in experienced than in naive subjects. In intake tests the preferred sucrose concentrations were 5 and 10%. Food intake in the first few hours after yogurt intake was significantly greater on 10%-sucrose days relative to the other concentration days in men only. Although there was a tendency to eat more over the 24 h after consumption of the preferred yogurts, this effect was not statistically significant. Total daily intake, including the calories in the yogurts, was greater on intake days than on sensory evaluation days, indicating that the energy derived from the yogurts was not compensated for by a decrease in subsequent intake.
Adult↗
Three-in-one blocks with ropivacaine: evaluation of sensory onset time and quality of sensory block.
UNLABELLED: The purpose of this prospective, randomized, double-blinded study was to evaluate the sensory onset time and the quality of sensory block of ropivacaine, a new long-acting local anesthetic, compared with bupivacaine, for 3-in-1 blocks. Fifty ASA physical status I-III patients undergoing hip surgery after trauma were randomly assigned to two study groups of 25 patients each. The two study groups received a 3-in-1 block with either 20 mL of ropivacaine 0.5% or 20 mL of bupivacaine 0.5%. Blocks in both groups were performed using a nerve stimulator. The sensory onset time and the quality of sensory block was assessed by pinprick test in the central sensory region of each of the three nerves and compared with the same stimulation in the contralateral leg. We used a scale from 100% (normal sensation) to 0% (no sensory sensation). We did not find significant differences in sensory onset times between the ropivacaine group and the bupivacaine group (30+/-11 vs 32+/-10 min). The quality of sensory blocks was also comparable between the study groups (19%+/-20% vs 21%+/-15%). We conclude that the sensory onset time and quality of sensory block during 3-in-1 blocks performed with ropivacaine are comparable to those with bupivacaine. Ropivacaine is described as being less potent than bupivacaine, making this local anesthetic promising for 3-in-1 blocks because of its reportedly lower incidence of cardiovascular and central nervous system complications. IMPLICATIONS: Ropivacaine 0.5% has a sensory onset time and quality of sensory block during 3-in-1 blocks similar to that of bupivacaine 0.5%. Ropivacaine is described as being less potent than bupivacaine, making it a promising local anesthetic for 3-in-1 blocks because of its reportedly lower cardiovascular and central nervous system toxicity.
Aged↗
[A quantitative evaluation of sensory dysfunction in the cervical myelopathy by threshold test and dermatomal somatosensory evoked potentials].
A quantitative evaluation of sensory disturbance of the fingers was attempted in 68 cervical myelopathy using Biothesiometer, Semmes-Weinstein aesthesiometer (SW), pain 1 g, light touch, static-and moving-2 PD, tuning fork, and dermatomal somatosensory evoked potentials (DSSEPs). DSSEPs was the most sensitive among these tests, and Biothesiometer and SW reflected an immediate change of the sensory function. It is important to understand the characteristics of each test and to choose informative tests for clinical use. We classified the grades of sensory disturbance in patients with cervical myelopathy into 3 categories in combination with the findings of DSSEPs and the value of Biothesiometer and SW.
Adult↗