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taste testing

Giusy Diella, Agostino Di Ciaula, Michele Pio Lorusso, Carmine Summo, Giuseppina Caggiano, Francesco Caponio, Maria Teresa Montagna, Piero Portincasa
BACKGROUND: Almonds are healthy nutraceuticals, which vary across different cultivars. We compared the composition, agreeability and gastrointestinal effects of two almond cultivars from different areas. METHODS: Californian Carmel (CAcv) and local Apulian Filippo Cea (FCcv) cultivars were compared for the chemical composition and sensory evaluation according to visual analogue and semiquantitative scales in 60 volunteers. Gallbladder/gastric motility (ultrasonography) and orocecal transit time (H2-breath test) were studied in another 24 subjects by comparing the effects of a standard liquid test meal with isovolumetric almond test meals (24 g of CAcv or FCcv almonds)...
March 2018: Journal of Gastrointestinal and Liver Diseases: JGLD
Hongliang Zhang, Xiaoqin Zou, Qiuyan Huang, Xiaobin Zhong, Zhenguang Huang
BACKGROUND/AIMS: The herbal medicine Kudingcha has a bitter taste and low bioavailability for lipid reduction. To improve the bioavailability and ameliorate the compliance, we prepared Kudingcha nanoparticles and investigated their effect in hyperlipidaemic rats. In addition, the safety and lipid-lowering mechanism of the Kudingcha nanoparticles were examined. METHODS: Kudingcha nanoparticles were prepared by ionotropic gelation and spray-drying. Seventy rats were randomly assigned into eight groups: a normal fat diet group (NF), a high-fat group (HF), a spontaneous recovery group (SR), a Kudingcha group (KDC), a blank nanoparticle group (B-N), and a Kudingcha nanoparticle groups (low, medium and high doses)...
March 10, 2018: Cellular Physiology and Biochemistry
Aylin W Sahin, Claudia Axel, Emanuele Zannini, Elke K Arendt
Burger buns are a source of added sugar, containing 7-12%, in order to ensure their unique texture and taste. Hence, suitable sugar substitutes for burger buns are urgently needed. This study aimed to elucidate the effect of three different polyols on dough and product quality of burger buns. Xylitol, mannitol and maltitol were incorporated individually in a burger bun system, by replacing added sucrose by 30%, 50% and 100%. Wheat starch was used to compare the impact of polyols with another non-sweet bulking agent...
March 16, 2018: Food & Function
Kasun Karunanayaka, Nurafiqah Johari, Surina Hariri, Hanis Camelia, Kevin Stanley Bielawski, Adrian David Cheok
Today's virtual reality (VR) applications such as gaming, multisensory entertainment, remote dining, and online shopping are mainly based on audio, visual, and touch interactions between humans and virtual worlds. Integrating the sense of taste into VR is difficult since humans are dependent on chemical-based taste delivery systems. This paper presents the 'Thermal Taste Machine', a new digital taste actuation technology that can effectively produce and modify thermal taste sensations on the tongue. It modifies the temperature of the surface of the tongue within a short period of time (from 25°C to 40 °C while heating, and from 25°C to 10 °C while cooling)...
April 2018: IEEE Transactions on Visualization and Computer Graphics
A Fjaeldstad, A Niklassen, H Fernandes
The sense of taste holds a key integrate role in assessing the flavour of food before swallowing is initiated. If the expectations for taste are not met, palatability and pleasure of the food can decrease. In patients suffering from taste disorders, this may impair appetite and nutritional state. Testing gustatory function can be important for diagnostics and assessment of treatment effects. However, the gustatory tests applied are required to be both sensitive and reliable.In this study, we investigate the re-test validity of popular Taste Strips gustatory test for gustatory screening...
March 12, 2018: Chemical Senses
Pavlos Pavlidis, Rafael J A Cámara, Georgios Kekes, Haralampos Gouveris
OBJECTIVE: Ramsay Hunt syndrome (RHS) and Bell's palsy (BP) are typically known as facial nerve motor syndromes and are primarily unilateral. The aim of this study was to challenge this assertion because both conditions are also known to be associated with viruses that typically affect several nerves. METHODS: Ten participants with RHS, 12 with BP, all clinically unilateral, and 12 healthy controls were prospectively enrolled. Electrogustometric thresholds were measured bilaterally in the areas of the chorda tympani, the glossopharyngeal, and the major petrosal nerve...
March 14, 2018: Annals of Neurology
Charlotte M Buckley, Bobby G Stuijfzand, Peter J Rogers
Selecting savoury foods after consuming a protein depleted diet has been suggested to reflect protein seeking behaviour. The modern diet contains a large number of processed foods, many of which are highly savoury to taste, but not necessarily high in protein. The present two studies aimed to investigate the relationship between savoury taste and protein content (actual and participant estimated). Participants (S1 n = 20, S2 n = 37) completed 100 mm VAS ratings of sensory and nutritional qualities of 18 familiar foods, categorised as sweet low protein, savoury low protein and savoury high protein...
March 9, 2018: Physiology & Behavior
Kimberly R Warren, Heidi J Wehring, Fang Liu, Robert P McMahon, Shuo Chen, Charlene Chester, Deanna L Kelly
Overweight and obesity in schizophrenia are prevalent, affecting half to three-quarters of people with schizophrenia. Hyperphagia and increased meal size have also been implicated as significant contributors to the weight gain problem. Oxytocin has shown to play a role in appetite control in humans and is considered an anorexigenic peptide. This two-day, within-subjects, challenge study involved the examination of satiety after administration of 24 IU oxytocin (intranasal) vs. placebo in participants with a DSM-IV diagnosis of schizophrenia (N = 16)...
March 7, 2018: Physiology & Behavior
Edward J Szczygiel, Sungeun Cho, Robin M Tucker
Little is known about the relationship between sleep and chemosensation. The purpose of this study was to characterize the relationship between chemosensory function and sleep duration, quality and architecture. A total of 56 non-obese (BMI<30 kg/m2) female participants who denied having diagnosed sleep disorders completed testing. Sleep was measured for two nights using a single-channel (A1-A2) electroencephalogram-(EEG) (Zmachine). Sweet taste threshold and preference as well as olfactory threshold, recognition ability, and pleasantness ratings were evaluated...
March 7, 2018: Chemical Senses
Pauline Uí Dhuibhir, Noelle Collura, Declan Walsh
Oral nutritional supplements (ONS) are frequently prescribed for those at risk of malnutrition. Palatability is an important factor in long-term compliance. ONS selection is typically dietitian led, but the degree to which individual perceptions of palatability influence dietitian clinical decision making is unclear. This study aimed to explore factors that influence dietitians' ONS clinical practice, evaluate dietitian hedonic preferences and overall impression of specific ONS products, and study phenylthiocarbamide (PTC) sensitivity in relation to ONS hedonic ratings...
March 9, 2018: Journal of Dietary Supplements
Evelyn Smith, Agatha Treffiletti, Phoebe E Bailey, Ahmed A Moustafa
This study modified food attentional biases via computerized attentional bias modification training and examined the effects on food intake. Overweight women were randomly allocated to (1) direct attention away from food ("attentional-training"), (2) direct attention at random to food or neutral ("placebo"), or (3) no training ("control"). Individuals then completed a taste test. Those in the attentional-training consumed on average 600 kJ less of total food compared to the placebo...
March 1, 2018: Journal of Health Psychology
Kirsten K Ahring, Allan M Lund, Erik Jensen, Thomas G Jensen, Karen Brøndum-Nielsen, Michael Pedersen, Allan Bardow, Jens Juul Holst, Jens F Rehfeld, Lisbeth B Møller
Introduction: Management of phenylketonuria (PKU) is achieved through low-phenylalanine (Phe) diet, supplemented with low-protein food and mixture of free-synthetic (FS) amino acid (AA). Casein glycomacropeptide (CGMP) is a natural peptide released in whey during cheese-making and does not contain Phe. Lacprodan® CGMP-20 used in this study contained a small amount of Phe due to minor presence of other proteins/peptides. Objective: The purpose of this study was to compare absorption of CGMP-20 to FSAA with the aim of evaluating short-term effects on plasma AAs as well as biomarkers related to food intake...
2018: Journal of Nutrition and Metabolism
Padmanabha Nandan, Arun Kumar Nayanatara, Roopesh Poojary, K Bhagyalakshmi, M Nirupama, Rekha D Kini
PURPOSE: Obesity in females is an emerging health problem. The consumption of MSG has been considered as a risk factor for obesity. The tastemakers in Chinese and fast foods, such as fish sauce and soy sauce, contain very high levels of glutamate. The deficiency of Vitamin D is associated with obesity and metabolic syndrome. Therefore, the present study aimed to determine the effect of co-administration of Vitamin D on body weight control in MSG-induced obese rats. METHODS: Eighteen adult female Wistar rats were randomly divided into three groups equally...
February 2018: Journal of the National Medical Association
Moon-Jong Kim, Hong-Seop Kho
Burning mouth syndrome (BMS) is a chronic pain condition characterised by a persistent burning sensation in clinically normal oral mucosa. BMS most commonly occurs in middleaged and elderly women. Various local and systemic factors can cause oral burning symptoms. When all possible local and systemic factors are excluded, burning mouth symptoms can be diagnosed as BMS. Psychophysical tests and histopathological data suggest the involvement of peripheral and central neuropathic mechanisms in BMS etiopathogenesis...
2018: Chinese Journal of Dental Research
M-J Kim, J Kim, H-S Kho
The purpose of this study was to compare clinical and socio-demographic characteristics between burning mouth syndrome (BMS) patients with and without psychological problems. Of 644 patients with symptoms of oral burning, 224 with primary BMS were selected on the basis of laboratory testing, medical history, and psychometric tests: 39 with psychological problems (age 62.5±11.5years) and 185 without psychological problems (age 58.4±11.4years). Comprehensive clinical and socio-demographic characteristics, including psychological profiles and salivary flow rates, were compared between the two groups...
March 2, 2018: International Journal of Oral and Maxillofacial Surgery
Ali Asgar Bohra, Benjamin R Kallman, Heinrich Reichert, K VijayRaghavan
Drosophila has become an excellent model system for investigating the organization and function of the gustatory system due to the relatively simple neuroanatomical organization of its brain and the availability of powerful genetic and transgenic technology. Thus, at the molecular and cellular levels, a great deal of insight into the peripheral detection and coding of gustatory information has already been attained. In contrast, much less is known about the central neural circuits that process this information and induce behaviorally appropriate motor output...
February 21, 2018: Current Biology: CB
Anukrati Goel, Kishore Gajula, Rakesh Gupta, Beena Rai
Quantitative structure activity relationship (QSAR) models appear to be an ideal tool for quick screening of promising candidates from a vast library of molecules, which can then be further designed, synthesized and tested using a combination of rigorous first principle simulations, such as molecular docking, molecular dynamics simulation and experiments. In this study, QSAR models have been built with an extensive dataset of 487 compounds to predict the sweetness potency relative to sucrose (ranging 0.2-220,000)...
July 1, 2018: Food Chemistry
Anqiang Zhang, Jiaying Deng, Xiaoqing Liu, Pengfei He, Liang He, Fuming Zhang, Robert J Linhardt, Peilong Sun
Agaricus blazei Murill is an edible and medicinal mushroom favored in many countries, by virtue of both its delicious taste and its potential health benefits such as its purported anticancer activity. A neutral α-glucan (ABM40-1) with a carbohydrate content of 96% was purified from the high-speed shearing homogenization extracts of A. Blazei Murill by ethanol precipitation and column chromatography. Methylation analysis along with nuclear magnetic resonance spectroscopy revealed that ABM40-1 was an α-(1 → 4)-d-glucopyranan with O-6 position occasionally occupied with α-Glcp-(1 → or α-Glcp-(1 → 6)-β-Glcp-(1 → side chains...
March 1, 2018: International Journal of Biological Macromolecules
Karen Byrd, Barbara Almanza, Richard F Ghiselli, Carl Behnke, Heather A Eicher-Miller
High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness...
February 28, 2018: Appetite
Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, Damir D Torrico, Frank R Dunshea
Traditional sensory tests rely on conscious and self-reported responses from participants. The integration of non-invasive biometric techniques, such as heart rate, body temperature, brainwaves and facial expressions can gather more information from consumers while tasting a product. The main objectives of this study were i) to assess significant differences between beers for all conscious and unconscious responses, ii) to find significant correlations among the different variables from the conscious and unconscious responses and iii) to develop a model to classify beers according to liking using only the unconscious responses...
February 28, 2018: Physiology & Behavior
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