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At least 19 recordsLinked to original sources
PubMed1977

Psychophysical and psychometric approaches to sensory evaluation.

Sensory evaluation has recently utilized the methods developed by psychophysicists and psychometricians, who week to represent data in terms of various scales and mathematical formulations. This review covers the development of ratio scaling to develop relations between sensory and instrumental measures of food, the use of multivariate psychophysical procedures which relate a variety of physical variables to a single sensory response, and the use of multidimensional scaling to relate different sensory percepts to each other. Each of these approaches is nascent in applications to sensory evaluation, although the mathematics and formulations are very developed. Each approach gives the experimenter insights into subjective and objective correlations and the manner in which the panelist perceives relations among stimuli. The treatment of the reported literature for each approach follows the same course: necessary conditions for its application to sensory evaluation, experiences with model systems and real foods, and potential uses and limitations in sensory evaluation.

Alcohols↗
PubMed1976

[Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 1. Method of sensory evaluation (author's transl)].

This paper described a method for the evaluation of sensory changes in the quality of dried foods, which have been stored under extreme conditions. The applied method is based on the 5 point DLG-scale, the structure of this scale has been adapted to the requirements of a methematical-statistical evaluation. In addition standard samples are provided as reference during the test.

Animals↗
PubMed1977

Somatosensory evoked potentials. Diagnostic criteria and abnormalities in cerebral lesions.

In order to advance the practical application of measuring evoked cortical responses following electrical stimulation of the median nerve at the wrist (SEP) in clinical neurology, diagnostic criteria, consisting of the onset latency, peak latency and 2 indices of the first 3 negative components, and their left-and-right differences, were proposed and applied to 65 patients with cerebral lesions of various aetiologies. The criteria used were shown to be very useful in distinguishing between normal subjects and patients with cerebral lesions. The N1 and N2 components were related to the involvement of sensory pathways and were commonly associated with sensory impairment of all modalities or of deep proprioceptive and cortical modalities. The N3 component, on the other hand, was related to the presence of lesions and non-specific sites as well as non-specific symptomatology. SEP, judged by the present criteria, was shown to be useful as a complementary diagnostic aid in localizing the sites of lesions in sensory pathways and in evaluating sensory function, especially when used in combination with clinical symptomatology.

Adolescent↗
PubMed1978

Evaluation of sensory irritation from acrolein-formaldehyde mixtures.

Groups of mice were exposed to eleven combinations of acrolein-formaldehyde atmospheres and their respiratory rate was monitored. A mathematical model, previously derived for analysis of taste receptor stimulation, was applied to the data obtained for each of the above chemicals alone and in combination. The results obtained suggest that such a model adequately described sensory irritation due to these chemicals and indicates that competitive agonism exists between acrolein and formaldehyde when present together.

Acrolein↗
PubMed1976

[New methods for analysis and evaluation of sensory qualities of foods and calculation of changes. 10. Quantitative titrimetric determination of irradiation flavor in apple juice and concentrate and its dependence on radiation dosage].

Irradiation flavour in apple juice and concentrate which is mainly attributable, according to our previous studies, to tetrahydrofuran (THF) that may be quantitatively determined by means of the so-called mercury acetate method. This is based on the fact that the amount of a 4% solution of mercury acetate needed for removing the THF odour is proportional to the THF concentration. Using this method, the amounts of THF produced by various gamma radiation doses (varying from 0.64 to 2.55 Mrad) could be determined titrimetrically. Calculations showed that the THF concentration increases linearly with the radiation dose. Thus, the minimum radiation doses at which the irradiation flavour is first perceived (threshold of perception) may be calculated readily. The mercury acetate method is also a model case of the use of subjective olfactometry for the quantitative determination of flavour key substances in foods so far as they may be quantitatively determined by means of chemical reactions since the endpoint of titration is controlled by the sense of smell.

Chemical Phenomena↗
PubMed2026

Molecular mechanisms underlying umami taste perception: A DIA-based proteomic analysis of Agrocybe aegerita peptides.

The mechanisms underlying the modulation of the salivary perception of umami peptides remain poorly understood. Herein, three umami peptides (DDL, DEL, and ENG) obtained from Agrocybe aegerita were used to investigate the regulatory role of saliva in umami taste perception via a combined approach involving sensory evaluation and proteomics analysis based on 4D-DIA technology. The results revealed that umami intensity peaked at 10&#xa0;s after ingestion and was accompanied by a significant increase in saliva secretion (p&#xa0;<&#xa0;0.05). Further proteomics analysis revealed that lactotransferrin and proline-rich proteins are closely associated with the sensory perception of umami peptides. Differentially expressed proteins were mainly enriched in pathways related to saliva secretion and proteasome function. This study provides new insights from the perspectives of salivary proteomics and dynamic salivary secretion, contributing to a deeper understanding of the mechanisms by which saliva regulates umami perception.

Humans↗
PubMed1977

Egg substitutes: use and preference--with and without nutritional information.

Three egg substitutes, plus fresh and dried whole eggs, were evaluated by a consumer panel before and after receiving information on cost and caloric and cholesterol content of the products, and before and after sensory evaluations. Initially, most of the thirty panelists believed that the egg substitutes would cost the same or less than fresh eggs. After receiving information on cost and caloric and cholesterol content, the panelists perceived no significant differences in the nutritional value of the products. Fresh whole egg was the preferred product. After tasting, the consumers judged the nutritional value of all of the products higher, but their preferences were lower for all products except the fresh whole egg. Presentation of information on the caloric and cholesterol content of the egg substitutes without explanation of possible benefit in current health problems appears insufficient to change consumers' perception of a fat-modified product.

Adult↗
PubMed1977

Comparison of the finger wrinkling test results to established sensory tests in peripheral nerve injury.

The phenomenon that denervated skin does not wrinkle or shrivel like normal palmar skin after soaking in water was investigated. Forty-one patients with complete or partial peripheral nerve lacerations or traumatic nerve compressions were given a battery of tests to evaluate sensory and motor function. The results from patients' wrinkle tests were compared with the findings from their two-point discrimination and ninhydrin sweat tests. Twenty four patients with recent complete peripheral nerve injuries demonstrated an absence of finger wrinkling, two-point discrimination, and sweating over the cutaneous distribution of the damaged nerve. Nine patients with partial nerve lacerations demonstrated varied results depending upon the amount and location of the nerve injury. Eight patients with nerve compressions continued to wrinkle and sweat even when two-point discrimination was decreased or absent. These findings indicate that only in patients with a recent complete peripheral nerve lesion does an absence of wrinkling always correspond with a loss of other sensory modalities. The presence of wrinkling in a patient with a nerve compression does not correlate with the patient's sensory modalities.

Adult↗
PubMed1976

Preoperative evaluation of the strabismus patient.

The preoperative evaluation of the strabismus patient may require one or several examination sessions. Since general anesthesia is most often employed, the patient's general health, hematological and neurological status, and concurrent medications should be evaluated. The age of onset and whether the deviation was intermittent in character for some part of its course are important clues to fusion potential. The examination should emphasize close observation of the eyes when they are stationary and during rotations; it should be conducted so as to encourage, rather than frustrate, binocular cooperation. This requires test selection that takes into account both variations in alignment (at different test distances) and amblyopia. Sensory evaluation can involve many tests, but specifically for surgical planning it can be brief and apply principal to justification of surgery for small-angle, nonsymptomatic deviations. The phenomenon of intractable diplopia is unusual and probably should not be considered a strong deterrent to surgical correction of a long-standing and cosmetically unpleasant misalignment.

Humans↗
PubMed1976

Changes of sensory value by interaction of alkanals with amino acids and proteins.

Alkanals as carriers of rancid flavour of fat-containing foods were stored in mixtures with nonlipidic substances. The intensity of odour due to alkanals decreased with increasing time of storage, the changes being more pronounced in case of casein than in that of cellulose. Results of sensory tests did not depend on the molecular mass of aldehyde. The water content affected the sensory evaluation only slightly. The formation of aldolization products or polymers and of gluey flavour compounds modified the character of flavour and confused less experienced judges. Both the binding of alkanals and the aldolization reactions were enhanced by presence of primary amino groups.

Aldehydes↗
PubMed1979

[Reduction of radiation-induced vitamin E- and B1- losses by irradiation of foodstuffs at low temperature and by exclusion of atmospheric oxygen].

The protective effect of low temperatures during irradiation on vitamin B1 and E levels in foods is not abolished by subsequent storage or heating. Egg powder irradiated at 1 Mrad in the presence of air and stored for 4 months at ambient temperature lost 68% of its thiamin content when irradiated at 20 degrees C, 33% when irradiated at -30 degrees C. Sunflower oil irradiated at 3 Mrad in the presence of air and subsequently heated for 1 hour at 180 degrees C lost 98% of its alpha-tocopherol content when irradiated at 20 degrees C, 65% when irradiated at -30 degrees C. Exclusion of atmospheric oxygen by packaging under nitrogen reduced the loss of alpha-tocopherol in irradiated (0.1 Mrad) rolled oats after 8 months of storage from 56 to 5% and the loss of thiamin from 86 to 26%. Vacuum packaging was equally effective during the first 3 months and somewhat less effective during the following 5 months. Packaging under carbon dioxide showed no advantage over packaging in air. Sensory evaluation of rolled oats, raw or cooked, 1 and 3 months after irradiation with 0.1 Mrad indicated no significant quality difference between unirradiated and irradiated samples packaged under nitrogen.

Anaerobiosis↗