SENSORY MEASUREMENT OF FOOD TEXTURE BY FREE-CHOICE PROFILING

Panelists were trained to measure texture of processed cheese analogues of known composition by free-choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free-choice profiling.     

TEXTURE OF SWEET ORANGE GELS BY FREE-CHOICE PROFILING

Texture of orange gels prepared with 15% fruit pulp, sucrose up to 55° Brix and five different gelling agents — kappa-carrageenan, kappa-carrageenan plus locust bean gum, alginate, gellan gum, and gellan, xanthan and locust bean gums — was studied by Free-Choice Profile (FCP) analysis. Maximum rupture force and deformation at rupture were also determined by uniaxial compression in an Instron texturometer. Generalized Procrustes Analysis applied to FCP data permitted differentiation between samples and informed on the textural attributes responsible for the observed differences. Sensory differences were in general in accordance with mechanical differences. However, carrageenan and gellan gum gels were differentiated with the sensory method applied but not with mechanical tests.     

MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE-CHOICE PROFILING OF GRAPE JELLIES

The sensory data from three different methods, multidimensional sorting, similarity scaling, and free-choice profiling were compared using ten commercial grape jellies as a model system. Without any prior training, the overall similarities/dissimilarities between stimuli were judged using both multidimensional sorting and pair-wise scaling and the sensory attributes were rated using free-choice profiling by different panels. A two-dimensional stimulus configuration best represented the data from each of the three methods. The underlying dimensions of stimulus space were identified from free-choice profiling data and also explained some background variables. The texture, sweetness, sourness, grape flavor and color contributed to both dimensions. All three methods were very similar in describing the most important differences among stimuli as suggested by the highly significant correlation between their first dimensions. The Procrustes analysis coupled with permutation tests, as well as RV coefficient, indicated that similarity scaling and free-choice profiling reached maximum consensus, whereas multidimensional sorting shared slightly lesser consensus with the other two methods.     

FREE-CHOICE PROFILING OF MILKS AND OTHER PRODUCTS PREPARED WITH MILKS OF DIFFERENT FAT CONTENTS

Free-choice profiling was used to develop a sensory profile of milks of different fat content and a range of food products prepared from them. The products were cornflakes, flavored milk, instant coffee, oat cereal, savory sauce, tea, and whipped dessert. The aim of the work was to investigate whether or not sensory differences brought about by using milk with a different fat content are noticeable in the context of use, and, if so how the differences can best be described. The milks of different fat content, the flavored milk and the cornflakes, savory sauce, and tea to which milk was added were significantly different from each other but the instant coffee, oat cereal, and whipped desserts were not. The differences found between the samples of different fat content were most often described with mouthfeel terms pertaining to viscosity, i.e., “thin/watery,”“buttery/fatty/ greasy/oily,”“coating/clinging,” and “creamy/rich.”     

EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY

This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods. PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages. The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.     

胜红蓟化感物质之间相互作用的研究

 通过柱层析从胜红蓟挥发油中分离出早熟素Ⅰ、早熟素Ⅱ、子丁香烯、3,3-二甲基-5-特丁基茚酮、红没药烯、乙酸葑醇酯等6种主要化感物质(占挥发油总量的97％),并研究了这些化感物质在挥发、淋溶(饱和水溶液)和土壤降解途径下对萝卜,番茄和绿豆幼苗的化感作用。结果表明：早熟素Ⅰ、早熟素Ⅱ、3,3-二甲基-5-特丁基茚酮及子丁香烯(挥发途径)虽有较强的化感活性,但均弱于挥发油的化感活性,而子丁香烯(淋溶途径),红没药烯和乙酸葑醇酯则基本无化感活性。但是,早熟素n和无活性的三个化感物质结合,则表现出强烈的化感活性,说明胜红蓟各化感物质之间存在着明显的协同作用。     

电导法研究表面活性剂与蛋白质的相互作用

较系统地研究了溶液中离子型表面活性剂与蛋白质相互作用时电导率的变化,并根据实验现象,得出表面活性剂与蛋白质作用的两种模式－疏水作用模式和电荷作用模式。表面活性剂采用疏水作用模式与蛋白质结合时,蛋白质的二硫键逐一断裂,三级结构逐渐打开,电导率曲线出现一些小“平台”,采用电荷作用模式吸附蛋白质时,首先形成疏水复合体,产生白色浑浊,随离子型表面活性剂浓度的增加,疏水复合体转变成亲水复合体,白色浑浊     

ONTOGENESIS OF DOPAMINERGIC-CHOLINERGIC INTERACTIONS IN THE RAT STRIATUM: A NEUROCHEMICAL STUDY

Abstract— In the striatum of the newborn rat, the activity of tyrosine hydroxylase, the concentration of dopamine and the activity of the synaptosomal high-affinity uptake process for dopamine is 10% of that of the adult; there is a linear and closely associated increase in all three parameters during maturation, achieving 75% of adult levels by 4 weeks after birth. In contrast, the specific activity of choline acetyltransferase exhibits a more delayed developmental rise commencing 1 week after birth; the concentration of acetylcholine is disproportionately high in the neonatal striatum and precedes the developmental increase in the activity of choline acetyltransferase. At birth, the specific activity of dopamine-sensitive adenylate cyclase is 20% of that of the adult striatum and achieves adult activity by 4 weeks after birth. Pretreatment with the neuroleptic, fluphenazinc. does not reduce the striatal content of acetylcholine until 8 days after birth. It is postulated that dopaminergic influences on cholinergic neuronal activity appear when the cholinergic neurons in the striatum cease dividing and start differentiating.     

电导法研究表面活性剂与蛋白质的相互作用

较系统地研究了溶液中离子型表面活性剂与蛋白质相互作用时电导率的变化,并根据实验现象得出表面活性剂与蛋白质作用的两种模式－ 疏水作用模式和电荷作用模式。表面活性剂采用疏水作用模式与蛋白质结合时,蛋白质的二硫键逐一断裂,三级结构逐渐打开,电导率曲线出现一些小“平台”;采用电荷作用模式吸附蛋白质时,首先形成疏水复合体,产生白色浑浊,随离子型表面活性剂浓度的增加,疏水复合体转变成亲水复合体,白色浑浊完全溶解。在有的体系中,两种作用并不是界限分明,它们可以同时表现出来。并将实验结果做为研究蛋白质所引起的乳化及破乳机理的依据     

微波快速免疫荧光组化染色方法的研究

本文应用微波辐射方法加速免疫荧光组化染色(间接和直接法),分别定位15种不同组织抗原,并应用连续切片同时用两种不同的孵育方法即微波辐射和常规孵育方法进行比较。结果证明,经微波辐射后免疫荧光组化染色时间大大缩短,背景染色明显好于常规法,阳性率和阳性强度与常规法基本一致。     

USING CUMULATIVE RANKS TO DETECT INDIVIDUAL DIFFERENCES IN SENSORY PROFILING

This paper is about detection of individual differences among assessors in sensory profiling. A discussion of different types of such differences are given and a graphical tool that can be used for detection of some of them is presented. It is also discussed how this tool, the so called Eggshell plot, can be used in practice and how it is related to the different types of individual differences. The theory is illustrated by two examples from sensory profiling, one from analysis of sausages and one from analysis of cheese.     

A COMPARATIVE STUDY OF SUPPORTS FOR THE SYNTHESIS OF OLIGONUCLEOTIDES WITHOUT USING AMMONIA

Abstract

A comparative study of the cleavage efficiency of succinyl, phthaloyl, oxalyl, 2-(2-nitrophenyl)ethyl, 9-fluorenylmethyl, and 2-nitrobenzyl supports in 0.5M DBU solutions is described. A decrease in cleavage efficiency is observed when small oligonucleotides containing thymidine are linked to the supports. In these conditions oxalyl supports gave the best yields followed by 2-(2-nitrophenyl)ethyl and 9-fluorenylmethyl supports.     

EVALUATION AND APPLICATIONS OF ODOR PROFILING

An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.     

TEXTURE-FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR

The influence of thickening agent (0 and 7g/L), mechanical treatment (low and high) and flavoring agent concentration (2.2 to 63.2 μL/kg) on texture, taste and aroma of low fat stirred yogurts was investigated through sensory profiling by a panel of ten subjects trained on 13 attributes. Two assessment conditions were used: either in the presence or in the absence of olfactory perception (nostrils closed with nose clips). Sensory differences were greater for texture than for the other perception modalities. Olfactory perception enhanced yogurt astringency. If both thickener addition and mechanical treatment influenced texture attributes and rheology, the second factor had the strongest effect. Texture attributes were highly correlated with rheological parameters. Increasing flavoring agent concentration tended to decrease thickness and the addition of thickening agent depressed green apple notes and sweet taste, suggesting texture/flavor interactions.