| 1. |
|
|
| 2. |
- Niimi, Jun, et al.
(författare)
-
Aroma-taste interactions between a model cheese aroma and five basic tastes in solution
- 2014
-
Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 31:1
-
Tidskriftsartikel (refereegranskat)abstract
- The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes - sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) - were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste-aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n=10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste-aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.
|
|
| 3. |
- Niimi, Jun, et al.
(författare)
-
Cheddar cheese taste can be reconstructed in solution using basic tastes
- 2014
-
Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 34:1, s. 116-124
-
Tidskriftsartikel (refereegranskat)abstract
- The taste of cheese contributes to flavour character directly and by cross-modal interactions with aroma. However, the relative contribution of specific tastes, i.e., sweet, salt, umami, sour, and bitter, is not well understood. Twelve cheeses were profiled by a trained sensory panel and the five tastes shown to significantly differ in intensity. Sucrose, NaCl, monosodium glutamate, lactic acid, and caffeine were mixed in water and adjusted using a 25-1 fractional factorial design (FFD) to reconstruct cheese taste; the optimised construct was compared with a Cheddar cheese to measure similarity for each taste type. The FFD provided knowledge of taste-taste interactions and aided the reconstruction of the taste profile of Cheddar cheese in solution. The reconstructed cheese solution did not significantly differ in overall intensity, saltiness, sourness, umami, and bitterness from the Cheddar cheese based on chi-squared tests. Sweetness was a difficult attribute to adjust due to its relatively low intensity.
|
|
| 4. |
- Kang, W., et al.
(författare)
-
Chemical and sensory impacts of Accentuated Cut Edges (ACE) grape must polyphenol extraction technique on shiraz wines
- 2020
-
Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 9:8
-
Tidskriftsartikel (refereegranskat)abstract
- Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine's basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components. © 2020 by the authors.
|
|
| 5. |
- Kang, W., et al.
(författare)
-
Dynamic characterization of wine astringency profiles using modified progressive profiling
- 2019
-
Ingår i: Food Research International. - : Elsevier Ltd. - 0963-9969 .- 1873-7145. ; 120, s. 244-254
-
Tidskriftsartikel (refereegranskat)abstract
- Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.
|
|
| 6. |
- Kang, W., et al.
(författare)
-
Potato protein fining of phenolic compounds in red wine : A study of the kinetics and the impact of wine matrix components and physical factors
- 2019
-
Ingår i: Molecules. - : MDPI AG. - 1431-5157 .- 1420-3049. ; 24:24
-
Tidskriftsartikel (refereegranskat)abstract
- Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 ◦C, rather than the conventional 10–15 ◦C), and at both a lower pH and/or alcohol concentration. © 2019 by the authors.
|
|
| 7. |
- Niimi, Jun, et al.
(författare)
-
Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition
- 2018
-
Ingår i: Food Chemistry. - : Elsevier Ltd. - 0308-8146 .- 1873-7072. ; 256, s. 195-202
-
Tidskriftsartikel (refereegranskat)abstract
- The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences
|
|
| 8. |
- Niimi, Jun, et al.
(författare)
-
Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method
- 2010
-
Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 121:2, s. 601-607
-
Tidskriftsartikel (refereegranskat)abstract
- Sea urchin roe is a high value product; however, previous attempts to market the roe from the New Zealand sea urchin (Evechinus chloroticus) have been unsuccessful due to its inconsistent sensory quality. The current study investigated the odour active volatile profiles of roe from male and female sea urchins, harvested from two locations in New Zealand, using solvent assisted flavour evaporation (SAFE) extracts and a gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method. Panellists detected 81 odour active compounds, 18 of which were identified using GC-mass spectrometry (MS). Generalised procrustes analysis (GPA) of the data revealed that there were differences in the volatile profile that were location and gender specific. These differences may have contributed to the inconsistent sensory properties of sea urchin roe. The differences in volatile profiles between sea urchin populations and genders must be appreciated before developing effective strategies to produce consistent sea urchin roe quality. © 2009 Elsevier Ltd. All rights reserved.
|
|
| 9. |
- Niimi, Jun, et al.
(författare)
-
Cross-modal interaction between cheese taste and aroma
- 2014
-
Ingår i: International Dairy Journal. - : Elsevier Ltd. - 0958-6946 .- 1879-0143. ; 39:2, s. 222-228
-
Tidskriftsartikel (refereegranskat)abstract
- The relative contributions of taste and aroma to the perception of cheese flavour intensity were investigated using a simultaneous gustometer olfactometer. Within a mixture of five tastes and a multicomponent aroma that had a mature Cheddar cheese character, the levels of NaCl, monosodium glutamate (MSG), lactic acid, and aroma were varied according to a 24 full factorial design, all with appropriate controls. NaCl, lactic acid, and aroma significantly contributed to cheese flavour intensity while MSG did not. The contribution of NaCl, lactic acid, and aroma revealed their potential to enhance cheese flavour intensity. These variables were able to compensate each other towards cheese flavour intensity. Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only. Variation in tastant concentration had a larger effect on cheese flavour intensity than did aroma.
|
|
| 10. |
- Niimi, Jun, et al.
(författare)
-
Cross-modal taste and aroma interactions : Cheese flavour perception and changes in flavour character in multicomponent mixtures
- 2016
-
Ingår i: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 48, s. 70-80
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma×5 NaCl×5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n=8-10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.
|
|
| 11. |
- Niimi, Jun, et al.
(författare)
-
Influence of cross-modal sensory interactions on cheese flavour intensity and character
- 2015
-
Ingår i: ACS Symp. Ser.. - Washington, DC : American Chemical Society. - 9780841230699 ; , s. 15-25
-
Konferensbidrag (refereegranskat)abstract
- Cross-modal sensory interactions between cheese aroma and taste, and their effect on cheese flavour intensity and difference in flavour character, were determined. NaCl, lactic acid, and aroma were varied at three different levels in combination, according to a 33 full factorial design. The change in cheese flavour intensity and difference in flavour character were measured relative to a reference using a panel (n=9). Model solutions were delivered by the simultaneous gustometer olfactometer. Increasing levels of NaCl, lactic acid, or aroma significantly (p<0.001) enhanced cheese flavour intensity. A significant interaction between NaCl and lactic acid levels with respect to cheese flavour intensity was detected, indicating that cross-modal sensory interactions were not linear. Flavour character also significantly (p<0.001) changed in that raising levels of NaCl decreased the difference in flavour character from the reference, while that of lactic acid or aroma increased the difference
|
|
| 12. |
- Niimi, Jun, et al.
(författare)
-
Linking sensory properties and chemical composition of Vitis vinifera cv. Cabernet Sauvignon grape berries to wine
- 2017
-
Ingår i: American Journal of Enology and Viticulture. - : American Society for Enology and Viticulture. - 0002-9254 .- 1943-7749. ; 68:3, s. 357-368
-
Tidskriftsartikel (refereegranskat)abstract
- It is conventional wine industry practice for winemakers and grapegrowers to taste winegrapes to determine their fitness for producing various wine styles of different quality. However, the ability to predict wine style from tasting grapes is unverified, and the relationship among the sensory characters of grapes and wine is poorly understood. The objective of the study was to investigate the sensory properties of Cabernet Sauvignon grapes and the corresponding wines, and to determine the relationships between the two data sets. Grapes were harvested between 23 and 25 Brix from eight locations across the state of South Australia over two vintages and vinified using a standardized protocol. A total of 25 samples from across the eight locations were harvested for each vintage. The grapes and wines were evaluated by a sensory panel trained in descriptive analysis. Grapes were evaluated using the berry sensory assessment (BSA) methodology previously described in the literature, and the basic chemical parameters of the grapes and wines were measured. Samples were consistently discriminated by their chemical and sensory properties within the grape and by wine data sets across the vintages. Five sensory attributes of wine were consistently modeled with moderate to high regressions using BSA attributes and berry-chemical measures. Finding berry sensory attributes that consistently relate to wine style and profile remains challenging. The basic chemical measures, including Brix, anthocyanins, and chroma of grape homogenates, were reliable contributors to wine sensory attributes for both vintages.
|
|
| 13. |
- Niimi, Jun, et al.
(författare)
-
Linking the sensory properties of chardonnay grape Vitis vinifera cv. Berries to wine characteristics
- 2018
-
Ingår i: American Journal of Enology and Viticulture. - : American Society for Enology and Viticulture. - 0002-9254 .- 1943-7749. ; 69:2, s. 113-124
-
Tidskriftsartikel (refereegranskat)abstract
- Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit should be harvested to produce a certain wine style. This study investigated whether relationships exist between sensory perceptions and basic chemical measures of Chardonnay grape berries and the corresponding wines. Chardonnay grape parcels were harvested at commercial maturity from across South Australia in vintages 2015 and 2016, yielding a total of 25 and 24 samples, respectively. Grapes were evaluated using berry sensory assessment (BSA) and vinified identically using small-scale winemaking, and the resulting wines were evaluated with descriptive sensory analysis. Sensory assessors were trained in the respective sensory evaluation methods. Chardonnay grape and wine samples were discriminated by the panel according to sensory attributes, and the fruit could also be discriminated by basic chemistry measures. However, differences in Chardonnay wines were subtle compared with those in grapes, as indicated by low effect sizes. Moderate validation models (R2 Val = 0.53 to 0.81) of partial least squares regression (PLSR) 1 were determined in the 2015 vintage, using BSA attributes as x-variables and wine sensory attributes as y-variables, but poor models were obtained with the 2016 vintage (R2 Val < 0.5). In the 2015 models, relationships were found for wine attributes of heat, sourness, and astringency, possibly due to slight variations in ripeness. Strong relationships that revealed wine style from variations in grapes were not found. Overall, relating the sensory characteristics of Chardonnay grapes to the wines was challenging and indicated that variation in style of these varietal wines does not greatly depend on the raw grape material.
|
|
| 14. |
- Niimi, Jun, et al.
(författare)
-
Objective measures of grape quality : From Cabernet Sauvignon grape composition to wine sensory characteristics
- 2020
-
Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 123
-
Tidskriftsartikel (refereegranskat)abstract
- In an investigation of objective measures that link grape composition to wine quality, this study sought to identify Cabernet Sauvignon grape parameters that predict the sensory properties of the corresponding wines. Eleven chemical measures comprising volatile and non-volatile compounds, enzyme activity plus standard industry harvest measurements were applied to grape samples obtained from different regions throughout South Eastern Australia over three vintages. Grapes underwent controlled vinification and the resulting wines evaluated with sensory descriptive analysis. The entire multi-vintage data sets were combined and modelled using a combination of partial least squares (PLS) and sequential and orthogonalised (SO) -PLS regression techniques. Optimal models were obtained with single sensory attributes rather than global modelling with the entire sensory profile. Five grape chemical measures, which in the main were harvest parameters, were used along with colour, total phenolics and tannin, targeted volatiles, and flavonols, and orthogonalised to model 14 sensory attributes of the Cabernet Sauvignon wines. The seven remaining measures were not used due to their poor ability to model wine sensory attributes, with enzyme activity and tannin by HPLC explaining the least. The study revealed new insights into the relationship between grape chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining grape quality.
|
|
| 15. |
- Niimi, Jun, et al.
(författare)
-
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
- 2021
-
Ingår i: Food Chemistry. - : Elsevier Ltd. - 0308-8146 .- 1873-7072. ; 344
-
Tidskriftsartikel (refereegranskat)abstract
- The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's ability to model sensory properties of research Cabernet Sauvignon and Chardonnay wines. Savitsky-Golay (SG) derivative, smoothing points, and polynomial order, and extended multiplicative signal correction (EMSC) polynomial were investigated as preprocessing techniques at 2, 2, 5, and 3 levels, respectively, all in combination. Preprocessed data were analysed with partial least squares regression (PLS) to model the wine sensory data and the regression coefficients of PLS calibration models (R2) were further analysed with multivariate analysis of variance (MANOVA). SG transformations were significant factors from the MANOVA that influenced R2, while EMSC did not. Overall, PLSR models that predicted wine sensory characteristics gave a poor to moderate R2. Consistently predicting wine sensory attributes within a variety and across vintages is challenging, regardless of using grape or wine spectra as predictors.
|
|
| 16. |
- Niimi, Jun, et al.
(författare)
-
Sensory Interactions between Cheese Aroma and Taste
- 2015
-
Ingår i: Journal of sensory studies. - : Blackwell Publishing Ltd. - 0887-8250 .- 1745-459X. ; 30:3, s. 247-257
-
Tidskriftsartikel (refereegranskat)abstract
- Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n=8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P<0.01) and diacetyl (P<0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese.
|
|
| 17. |
- Niimi, Jun, et al.
(författare)
-
Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities
- 2018
-
Ingår i: Food Research International. - : Elsevier Ltd. - 0963-9969 .- 1873-7145. ; 106, s. 304-316
-
Tidskriftsartikel (refereegranskat)abstract
- The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n = 9–11) and graded for quality in triplicate by winemakers (n = 6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.
|
|
| 18. |
- Phillips, K., et al.
(författare)
-
Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand
- 2010
-
Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 43:2, s. 202-213
-
Tidskriftsartikel (refereegranskat)abstract
- Roe from the sea urchin Evechinus chloroticus collected from locations in the North (Mathesons Bay) and South (Doubtful Sound) of New Zealand was characterised according to physical characteristics, sensory properties, and volatile composition. Objective assessment of roe sensory properties (appearance, odour, taste, flavour, texture, and aftertaste) was carried out by a trained sensory panel using descriptive sensory analysis. Proton transfer reaction-mass spectrometry (PTR-MS) was used for headspace analysis of roe, and data were collected over the mass range m/z 22-180. Sea urchins from the Northern population were significantly smaller, and had a lower roe index than those from the Southern population. Roe from Northern sea urchins were rated higher for the attributes of marine, seafood and sharp odour, bitter taste, herbaceous and metallic flavour, astringent texture, and metallic, bitter, and duration of aftertaste than roe from Southern sea urchins, which were rated higher for dairy odour, sweet taste, dairy flavour, moisture content and mouth coating. E. chloroticus roe was also differentiated based on gender by 26 sensory attributes. Volatile analysis significantly discriminated between roe from Northern and Southern sea urchins by 35 mass ions, and between genders of Southern sea urchins by five mass ions.
|
|
| 19. |
- Terenius, Olle, et al.
(författare)
-
RNA interference in Lepidoptera : An overview of successful and unsuccessful studies and implications for experimental design
- 2011
-
Ingår i: Journal of insect physiology. - : Elsevier BV. - 0022-1910 .- 1879-1611. ; 57:2, s. 231-245
-
Tidskriftsartikel (refereegranskat)abstract
- Gene silencing through RNA interference (RNAi) has revolutionized the study of gene function, particularly in non-model insects. However, in Lepidoptera (moths and butterflies) RNAi has many times proven to be difficult to achieve. Most of the negative results have been anecdotal and the positive experiments have not been collected in such a way that they are possible to analyze. In this review, we have collected detailed data from more than 150 experiments including all to date published and many unpublished experiments. Despite a large variation in the data, trends that are found are that RNAi is particularly successful in the family Saturniidae and in genes involved in immunity. On the contrary, gene expression in epidermal tissues seems to be most difficult to silence. In addition, gene silencing by feeding dsRNA requires high concentrations for success. Possible causes for the variability of success in RNAi experiments in Lepidoptera are discussed. The review also points to a need to further investigate the mechanism of RNAi in lepidopteran insects and its possible connection to the innate immune response. Our general understanding of RNAi in Lepidoptera will be further aided in the future as our public database at http://insectacentral.org/RNAi will continue to gather information on RNAi experiments.
|
|
| 20. |
- Danner, L., et al.
(författare)
-
Dynamic viscosity levels of dry red and white wines and determination of perceived viscosity difference thresholds
- 2019
-
Ingår i: American Journal of Enology and Viticulture. - : American Society for Enology and Viticulture. - 0002-9254 .- 1943-7749. ; 70:2, s. 205-211
-
Tidskriftsartikel (refereegranskat)abstract
- Wine mouthfeel significantly contributes to the overall sensory perception and quality of wines. However, the influence of dynamic viscosity on the mouthfeel of dry table wines is still not fully understood. The three objectives of this study were to 1) determine the perceived viscosity difference threshold in wine using wine/xanthan gum solutions, 2) measure dynamic viscosity levels of Australian commercial dry Shiraz and Chardonnay table wines, and 3) investigate in wine samples the relationship between dynamic viscosity and chemical parameters, specifically, residual sugar, ethanol, and pH. A wine viscosity difference threshold value of 0.138 mPa·sec at 20°C was determined by ascending two-alternative forced-choice difference threshold tests with a sensory panel (n = 45). The dynamic viscosity for 34 commercial Chardonnay wines at 20°C ranged from 1.448 mPa·sec to 1.529 mPa·sec, and from 1.488 mPa·sec to 1.695 mPa·sec for 29 Shiraz wines. These results indicate that on the basis of the determined threshold values, tasters could likely differentiate wines in terms of viscosity within the viscosity range of this sample set of Shiraz, but not Chardonnay, wines. Furthermore, significant correlations between dynamic viscosity and ethanol concentration, but not for pH and residual sugar, were found for both varieties, indicating that ethanol may have been the main compositional factor that increased dynamic viscosity in commercial dry wines.
|
|
| 21. |
|
|
| 22. |
|
|
| 23. |
- Jiang, W. W., et al.
(författare)
-
Effects of immersive context and wine flavor on consumer wine flavor perception and elicited emotions
- 2017
-
Ingår i: American Journal of Enology and Viticulture. - : American Society for Enology and Viticulture. - 0002-9254 .- 1943-7749. ; 68:1
-
Tidskriftsartikel (refereegranskat)abstract
- Food studies have shown that emotional responses can be influenced by food alone and by its environmental context. The influence of context on perception and liking of red wine flavors and on the emotions evoked is poorly understood. The primary aim of this research was to examine the effect of wine flavors and context by immersive environment on consumer-perceived intensities of green and floral flavors, liking, and emotions elicited during wine consumption. Red wine consumers (n = 105) tasted three Cabernet Sauvignon wines: an unaltered control wine (CW), green wine (GW; control wine spiked with 3-isobutyl-2-methoxypyrazine), and floral wine (FW; control wine spiked with rose water), in both a “floral” room (FR) and a “green” room (GR). The wine consumers were asked to taste and rate the intensity of green and floral flavors, hedonic liking, and the emotions elicited. The results showed that in both rooms, FW was rated consistently higher in floral flavor and GW was rated higher in green flavor. CW and FW were significantly (p < 0.001) more liked than the GW. Based on wine liking, three clusters were identified. CW and FW evoked significantly higher positive emotions than GW (p < 0.05), while GW evoked significantly higher negative emotions than CW and FW (p < 0.05) in both rooms. The effect of immersive environment did not influence flavor perception, hedonic liking, or emotional responses. Consumers were also separated into three clusters according to their liking of wines tasted, and despite clusters having identical liking for certain wines, the associated emotions differed.
|
|
| 24. |
- Kang, W., et al.
(författare)
-
Reduction of red wine astringency perception using vegetable protein fining agents
- 2018
-
Ingår i: American Journal of Enology and Viticulture. - : American Society for Enology and Viticulture. - 0002-9254 .- 1943-7749. ; 69:1, s. 22-31
-
Tidskriftsartikel (refereegranskat)abstract
- The use of vegetable proteins to fine astringent compounds in wine has gained increased interest due to the pressure of consumer demand. The objective of this study was to compare the ability of alternative vegetable proteins (derived from rice, soy, pea, or potato) to reduce tannin and thereby astringency, relative to that of traditional fining agents (gelatin and polyvinylpolypyrrolidone [PVPP]) in a commercial wine with added grape seed extract. Total tannin and phenolics, SO2-resistant pigments, pH, and color of the treated wines were determined, and astringency intensity perception was evaluated by a trained sensory panel (n = 9). Potato, pea, soy, and gelatin proteins similarly reduced total tannin concentration. Similar to PVPP, addition of rice or soy protein reduced total phenolics. These alternative vegetable proteins also influenced the chroma, which may change the depth of wine color. Furthermore, this study was the first to evaluate the change in astringency sensation resulting from the use of rice and soy proteins as alternative fining agents. The type of vegetable proteins used appeared to fine different types of polyphenolic compounds, an observation that was reflected on astringency perception and requires further investigation. The chemical and sensory measures showed that rice and potato proteins have the potential to replace PVPP and gelatin, respectively.
|
|
| 25. |
- Niimi, Jun, et al.
(författare)
-
Flavour-tactile cross-modal sensory interactions : The case for astringency
- 2017
-
Ingår i: Food Quality and Preference. - : Elsevier Ltd. - 0950-3293 .- 1873-6343. ; 62, s. 106-110
-
Tidskriftsartikel (refereegranskat)abstract
- The objective of the present study determined cross-modal sensory interactions between volatile stimuli elicited by 3-isobutyl-2-methoxypyrazine (IBMP) and orange extract, and the astringent stimulus aluminium ammonium sulphate dodecahydrate (alum). Three concentration levels of each volatile stimulus was individually combined with three levels of alum in aqueous solutions, giving a 32 full factorial design per alum-volatile combination. A panel of 12 assessors participated in the study; they were familiarised with the perceptual characters of the stimuli individually, as well as practise on scale usage for rating attribute intensities. Three sensory attributes (flavour, astringency and sourness intensity) were evaluated for each alum-volatile mixture in aqueous solutions, in duplicate. Orange flavour intensities were significantly (p = 0.016) enhanced by the addition of alum, specifically at 700 mg/L alum when compared from the control of no added alum. Astringency of alum was significantly (p = 0.014) enhanced by IBMP, in particular at 4 ng/L but not at 14 ng/L. The mechanisms behind orange flavour enhancement may stem from the sourness of alum as opposed to its astringency, but this requires further confirmatory tests. Astringency enhancement by IBMP on the other hand may have occurred either from previous learning, from an innate biological mechanism, or a combination of both. All cross-modal interaction effects were repeatable and quantified enhancement of astringency by aroma has been demonstrated in the current study for the first time
|
|
| 26. |
- Niimi, Jun, et al.
(författare)
-
Wine consumers' subjective responses to wine mouthfeel and understanding of wine body
- 2017
-
Ingår i: Food Research International. - : Elsevier Ltd. - 0963-9969 .- 1873-7145. ; 99, s. 115-122
-
Tidskriftsartikel (refereegranskat)abstract
- Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level × 2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n = 112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n = 136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.
|
|
| 27. |
- Overington, A. R., et al.
(författare)
-
Flavour release and perception in cheese bases
- 2010
-
Ingår i: Australian Journal of Dairy Technology. - 0004-9433. ; 65:3, s. 162-164
-
Tidskriftsartikel (refereegranskat)abstract
- To be able to deliver customised flavours from cheese matrices that have different textures and compositions, it is important to understand how the cheese matrix affects the perception of flavour. It is known that perceived flavours depend not only on the combination of tastants and aroma compounds in a food, but also on the way in which those flavour compounds are released from the food matrix. In addition, flavour perception can be influenced by cross-modal sensory interactions between taste, aroma and texture. In a collaborative research project between Fonterra Research Centre, The University of Otago in New Zealand and CSIRO in Australia, we are evaluating flavour release and cross-modal sensory interactions in a cheese base. Our aim is to understand how perceived flavour is affected by the texture and composition of the cheese and by the combination of tastants and aroma compounds making up the flavour. Sets of cheese bases were created with similar textures but different compositions, and similar compositions but different textures. Flavour compounds were added, and the equilibrium flavour release was studied using proton transfer reaction mass spectrometry, and related to flavour perception using descriptive sensory analysis.
|
|
| 28. |
- Schenkel, D., et al.
(författare)
-
Linking soil's volatilome to microbes and plant roots highlights the importance of microbes as emitters of belowground volatile signals
- 2019
-
Ingår i: Environmental Microbiology. - : Blackwell Publishing Ltd. - 1462-2912 .- 1462-2920. ; 21:9, s. 3313-3327
-
Tidskriftsartikel (refereegranskat)abstract
- Plants and microbes release a plethora of volatiles that act as signals in plant–microbe interactions. Characterizing soil's volatilome and microbiome might shed light on the nature of relevant volatile signals and on their emitters. This hypothesis was tested by characterizing plant cover, soil's volatilome, nutrient content and microbiomes in three grasslands of the Swiss Jura Mountains. The fingerprints of soil's volatiles were generated by solid-phase micro-extraction gas chromatography/mass spectrometry, whereas high-throughput sequencing was used to create a snapshot of soil's microbial communities. A high similarity was observed in plant communities of two out of three sites, which was mirrored by the soil's volatilome. Multiple factor analysis evidenced a strong association among soil's volatilome, plant and microbial communities. The proportion of volatiles correlated to single bacterial and fungal taxa was higher than for plants. This suggests that those organisms might be major contributors to the volatilome of grassland soils. These findings illustrate that key volatiles in grassland soils might be emitted by a handful of organisms that include specific plants and microbes. Further work will be needed to unravel the structure of belowground volatiles and understand their implications for plant health and development.
|
|
| 29. |
- Song, Woo Jung, et al.
(författare)
-
Consensus goals and standards for specialist cough clinics: the NEUROCOUGH international Delphi study
- 2023
-
Ingår i: ERJ Open Research. - 2312-0541. ; 9:6
-
Tidskriftsartikel (refereegranskat)abstract
- Background Current guidelines on the management of chronic cough do not provide recommendations for the operation of specialist cough clinics. The objective of the present study was to develop expert consensus on goals and standard procedures for specialist cough clinics. Methods We undertook a modified Delphi process, whereby initial statements proposed by experts were categorised and presented back to panellists over two ranking rounds using an 11-point Likert scale to identify consensus. Results An international panel of 57 experts from 19 countries participated, with consensus reached on 15 out of 16 statements, covering the aims, roles and standard procedures of specialist cough clinics. Panellists agreed that specialist cough clinics offer optimal care for patients with chronic cough. They also agreed that history taking should enquire as to cough triggers, cough severity rating scales should be routinely used, and a minimum of chest radiography, spirometry and measurements of type 2 inflammatory markers should be undertaken in newly referred patients. The importance of specialist cough clinics in promoting clinical research and cough specialty training was acknowledged. Variability in healthcare resources and clinical needs between geographical regions was noted. Conclusions The Delphi exercise provides a platform and guidance for both established cough clinics and those in planning stages.
|
|
| 30. |
|
|
