A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE

Twenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one-way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelists.     

INFLUENCE OF PANEL INCONSISTENCY ON THE OUTCOME OF SENSORY EVALUATIONS FROM DESCRIPTIVE PANELS

Different types of panelist by treatment interaction are explored to determine how they influence the outcomes of discrimination tests. The study compares the situations where panelists are considered as fixed or random effects over the range of most testing conditions for small panels (5–15 panelists) that replicate their judgements. Magnitude interaction and nonperceivers or nondiscriminators have minor effects on test outcomes. Cross-over interaction increases the chances for a type II error, especially when panelists are considered as random effects. False discrimination increases the chances for a type I error when panelists are considered as fixed effects. Applications of methods to reduce the chances for these errors in the testing for differences among treatments are discussed.     

Interrater reliability and time measurement validity of speed-agility field tests in adolescents

The aim of this study was to examine the interrater reliability (trained vs. untrained raters) and criterion-related validity (manual vs. automatic timing) of the 4 × 10-m shuttle run and 30-m running speed tests (times measured). The study comprised 85 adolescents (38 girls) aged 13.0-16.9 years from the Healthy Lifestyle in Europe by Nutrition in Adolescence study. The time required to complete the 4 × 10-m shuttle run and 30-m running tests was simultaneously measured (a) manually with a stopwatch by both trained and untrained raters (for interrater reliability analysis), and (b) by using photoelectric cells (for validity analysis). Systematic error, random error, and heteroscedasticity were studied with repeated-measured analysis of variance and Bland-Altman plots. The systematic error for untrained vs. trained raters and the untrained raters vs. photoelectric cells were in all cases ～0.1 seconds (p < 0.01), that is, untrained raters recorded higher times. No systematic error was found between trained raters and photoelectric cells (p > 0.05). No heteroscedasticity was shown in any case (p > 0.05). The findings indicate that manual measurements by a trained rater, using a stopwatch, seem to be a valid method to assess speed and agility fitness testing in adolescents. Researchers must be trained to minimize the measurement error.     

SENSORY EVALUATION OF CHEDDAR CHEESE MADE WITH SODIUM CHLORIDE OR MIXTURES OF SODIUM AND POTASSIUM CHLORIDE

Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P < 0.05) affected by flavor and order of presentation to panelists but not (P > 0.05) by age of cheese. In the first order of presentation, cheese made with NaCl was preferred over those made with NaCl/KCl, whereas in the second order of presentation cheese made with 1.52% NaCl/KCl (2:1) was preferred. In the third order of presentation, cheese made with 1.72% NaCl (rather than 1.5%) was preferred. Overall, mean scores were higher for cheeses made with NaCl than with NaCl/KCl. However, the score of cheese made with ca. 1.5% NaCl/KCl was not significantly (P > 0.05) different from that of cheese made with ca. 1.5% NaCl. Cheese made with ca. 1.5% NaCl/KCl (2:1) was consistently preferred over cheeses containing more KCl.     

Is the gender difference in peak VO2 greater for arm than leg exercise?

Based on observations that the difference between men and women in estimates of arm musculature is greater than the difference in leg musculature, it was hypothesized that the gender difference in peak oxygen uptake (VO2; l.min-1) would be greater for arm exercise than leg exercise. To test this hypothesis, 19 (10 men, 9 women) highly trained swimmers (HT) and 20 (10 men, 10 women) untrained students (UT) were tested for peak VO2 on cycle and arm-crank ergometers. Arm and leg fat-free volumes (FFV) were measured to provide an estimate of muscle distribution. No gender difference was observed in either the arm-to-leg peak VO2 ratio (0.699 for the men vs 0.696 for the women) or in the arm-to-leg FFV ratio (0.410 for the men vs 0.402 for the women). Although the proportion of musculature in the arms as assessed by the FFV appeared to be the same in men and women, the similarity in muscle distribution was probably not responsible for the identical average arm-to-leg peak VO2 ratios. The variance in the muscle distribution accounted for only 2-4% of the variance in the arm-to-leg peak VO2 differences within individuals. We conclude that factors other than arm and leg muscle dimensions account for the variability in the arm-to-leg peak VO2 ratio and that the gender difference in peak VO2 is the same for arm and leg exercise.     

A SEMI-ASCENDING PAIRED DIFFERENCE METHOD FOR DETERMINING SENSORY THRESHOLDS OF ADDED SUBSTANCES TO BACKGROUND MEDIA

A testing procedure was developed to determine the concentration range including an absolute or difference threshold for a compound added to a background medium. Samples were arranged into three groups, each containing a labeled control and three randomly arranged samples. Random samples in each group included an unlabeled control and two samples containing adjacent concentration levels from a series of six increasing concentrations of the added substance. Groups were presented in ascending order by concentration of the added substance. Within each group, panelists rated each sample on a nine-point intensity scale of difference from the labeled control. Group specific psychological errors in judgement were reduced by subtracting the unlabeled controls from the sample scores. Analysis of variance was applied to these data yielding separate estimates of variance for sample scores within groups. Sets of t-tests from paired comparisons were used to construct a confidence statement regarding a threshold interval.     

Analytical and biological variances associated with proteomic studies of Medicago truncatula by two-dimensional polyacrylamide gel electrophoresis

Two-dimensional polyacrylamide gel electrophoresis (2-DE) and mass spectrometry are being used as proteomic tools in an integrated functional genomics program focused on the model legume Medicago truncatula. Due to the perceived high levels of indeterminate error associated with 2-DE we deemed it necessary to quantify the coefficient of variance (or relative standard deviation) for both analytical and biological sources associated with 2-DE of Medicago truncatula leaf protein extracts. Leaf protein extracts were chosen because of their biological significance and due to the more challenging nature of green tissues. Analytical variance was calculated for fifty proteins from ten replicate 2-DE gels of the same protein extract. Biological variance was calculated for the same fifty proteins from ten independent 2-DE gel analyses of ten independent but similar plants grown under identical conditions. Average analytical and biological variances were calculated for both data sets and represent the average variance of approximately 500 independent measurements of protein concentration. Analytical variance was determined to be 16.2% and biological variance was determined to be 24.2%. These average variances provide a quantified and statistical basis for evaluation of protein expression changes in future comparative proteomic investigations. It is proposed that 2-DE measured protein expression levels should differ by a minimum of 3.92sigma (i.e. /+/-2sigma/ and sigma = standard deviation), or 94.7% based on our measured variances, for the difference to be significant at the 95% confidence level.     

Composite Interval Mapping Based on Lattice Design for Error Control May Increase Power of Quantitative Trait Locus Detection

Experimental error control is very important in quantitative trait locus (QTL) mapping. Although numerous statistical methods have been developed for QTL mapping, a QTL detection model based on an appropriate experimental design that emphasizes error control has not been developed. Lattice design is very suitable for experiments with large sample sizes, which is usually required for accurate mapping of quantitative traits. However, the lack of a QTL mapping method based on lattice design dictates that the arithmetic mean or adjusted mean of each line of observations in the lattice design had to be used as a response variable, resulting in low QTL detection power. As an improvement, we developed a QTL mapping method termed composite interval mapping based on lattice design (CIMLD). In the lattice design, experimental errors are decomposed into random errors and block-within-replication errors. Four levels of block-within-replication errors were simulated to show the power of QTL detection under different error controls. The simulation results showed that the arithmetic mean method, which is equivalent to a method under random complete block design (RCBD), was very sensitive to the size of the block variance and with the increase of block variance, the power of QTL detection decreased from 51.3% to 9.4%. In contrast to the RCBD method, the power of CIMLD and the adjusted mean method did not change for different block variances. The CIMLD method showed 1.2- to 7.6-fold higher power of QTL detection than the arithmetic or adjusted mean methods. Our proposed method was applied to real soybean (Glycine max) data as an example and 10 QTLs for biomass were identified that explained 65.87% of the phenotypic variation, while only three and two QTLs were identified by arithmetic and adjusted mean methods, respectively.     

The force-velocity relationship of arm flexion in untrained males and females and arm-trained athletes

The force-velocity curve (FVC) of arm flexion was established in 123 untrained males and 110 untrained females aged from 15 to 36 years, and 48 arm-trained athletes competing in different sport disciplines. The FVC was described by Hill's equation and defined by the parameters: maximal static moment (M0), maximal angular velocity (omega 0), maximal power (P0) and the concavity of the FVC (H). Within the given age range the level of the curve parameters of both untrained men and women was independent of age. On average, H was the same in all three groups. As compared to M0 of the untrained males, M0 of the athletes was 33% higher and M0 of the females was 38% lower; with regard to P0 these differences were +30% and -43% respectively. omega 0 was the same for trained and untrained males, whereas omega 0 of the women was 10% lower than omega 0 of the men.     

Breed of cow and herd productivity affect milk nutrient recovery in curd,and cheese yield,efficiency and daily production

Little is known about cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % cheese yield traits (%CY); two theoretical %CYs (fresh cheese and cheese solids) calculated from milk composition; two overall cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk yield (dMY); and three actual daily cheese yield traits (dCY). The aforementioned phenotypes were analyzed using a mixed model which included the fixed effects of herd productivity, parity, days in milk (DIM) and breed; the random effects were the water bath, vat, herd and residual. Cows reared in high-productivity herds yielded more milk with higher nutrient contents and more cheese per day, had greater theoretical %CY, and lower cheese-making efficiency than low-productivity herds, but there were no differences between them in terms of REC traits. Individual herd within productivity class was an intermediate source of total variation in REC, %CY and efficiency traits (10.0% to 17.2%), and a major source of variation in milk yield and dCY traits (43.1% to 46.3%). Parity of cows was an important source of variation for productivity traits, whereas DIM affected almost all traits. Breed within herd greatly affected all traits. Holsteins produced more milk, but Brown Swiss cows produced milk with higher actual and theoretical %CYs and cheese-making efficiency, so that the two large-framed breeds had the same dCY. Compared with the two large-framed breeds, the small Jersey cows produced much less milk, but with greater actual and theoretical %CYs, similar efficiencies and a slightly lower dCY. Compared with the average of the specialized dairy breeds, the three dual-purpose breeds (Simmental and the local Rendena and Alpine Grey) had, on average, similar dMY, lower actual and theoretical %CY, similar fat and protein REC, and slightly greater cheese-making efficiency.     

The Genetic Structure of Natural Populations of DROSOPHILA MELANOGASTER. Xix. Genotype-Environment Interaction in Viability

To investigate whether or not an excess of additive genetic variance for viability detected in southern natural populations of Drosophila melanogaster was created by diversifying selection, genotype-environment interaction was tested as follows. (1) Two karyotype chromosomes were used: 61 second chromosomes with the standard karyotype and 63 second chromosomes carrying In(2L)t. Their homozygote viabilities were larger than 50% of the average viability of random heterozygotes. (2) The effects of two factors (culture media and yeasts) were examined at three levels (the culture media: tomato, corn and banana; and the yeasts: sake, brewer's and baker's). The results of 16 three by three factorial experiments by the Cy method in the same karyotype groups for relative viabilities of homozygotes and heterozygotes elucidated the following findings: (1) there was no significant difference between the two karyotype groups, (2) the variance components of genotype-environment interaction were highly significant, (3) the variance component of heterozygotes was significantly smaller than that of homozygotes. From the experimental findings and previous results, diversifying selection in natural populations acting on viability polygenes to increase the additive genetic variance was suggested. The relation of the present result to protein polymorphism is also discussed.     

THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES

Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative-to-ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative-to-ideal rating scales. The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative-to-ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness. A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need to be tested.     

The Effects of Stimulus Variability on the Perceptual Learning of Speech and Non-Speech Stimuli

Previous studies suggest fundamental differences between the perceptual learning of speech and non-speech stimuli. One major difference is in the way variability in the training set affects learning and its generalization to untrained stimuli: training-set variability appears to facilitate speech learning, while slowing or altogether extinguishing non-speech auditory learning. We asked whether the reason for this apparent difference is a consequence of the very different methodologies used in speech and non-speech studies. We hypothesized that speech and non-speech training would result in a similar pattern of learning if they were trained using the same training regimen. We used a 2 (random vs. blocked pre- and post-testing) × 2 (random vs. blocked training) × 2 (speech vs. non-speech discrimination task) study design, yielding 8 training groups. A further 2 groups acted as untrained controls, tested with either random or blocked stimuli. The speech task required syllable discrimination along 4 minimal-pair continua (e.g., bee-dee), and the non-speech stimuli required duration discrimination around 4 base durations (e.g., 50 ms). Training and testing required listeners to pick the odd-one-out of three stimuli, two of which were the base duration or phoneme continuum endpoint and the third varied adaptively. Training was administered in 9 sessions of 640 trials each, spread over 4–8 weeks. Significant learning was only observed following speech training, with similar learning rates and full generalization regardless of whether training used random or blocked schedules. No learning was observed for duration discrimination with either training regimen. We therefore conclude that the two stimulus classes respond differently to the same training regimen. A reasonable interpretation of the findings is that speech is perceived categorically, enabling learning in either paradigm, while the different base durations are not well-enough differentiated to allow for categorization, resulting in disruption to learning.     

Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese

Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness, we investigated peptide accumulation and bitterness in 50% reduced-fat Cheddar cheese manufactured with single isogenic strains of Lactococcus lactis as the only starter. Four isogens were developed for the study; one was lactocepin negative, and the others produced a lactocepin with group a, e, or h specificity. Analysis of cheese aqueous extracts by reversed-phase high-pressure liquid chromatography confirmed that accumulation of alpha(S1)-casein (f 1-23)-derived peptides f 1-9, f 1-13, f 1-16, and f 1-17 in cheese was directly influenced by lactocepin specificity. Trained sensory panelists demonstrated that Cheddar cheese made with isogenic starters that produced group a, e, or h lactocepin was significantly more bitter than cheese made with a proteinase-negative isogen and that propensity for bitterness was highest in cells that produced group h lactocepin. These results confirm the role of starter proteinase in bitterness and suggest that the propensity of some industrial strains for production of the bitter flavor defect in cheese could be altered by proteinase gene exchange or gene replacement.     

High-Pass Filter Characteristics of the Baroreflex – A Comparison of Frequency Domain and Pharmacological Methods

Pharmacological methods to assess baroreflex sensitivity evoke supra-physiological blood pressure changes whereas computational methods use spontaneous fluctuations of blood pressure. The relationships among the different baroreflex assessment methods are still not fully understood. Although strong advocates for each technique exist, the differences between these methods need further clarification. Understanding the differences between pharmacological and spontaneous baroreflex methods could provide important insight into the baroreflex physiology. We compared the modified Oxford baroreflex gain and the transfer function modulus between spontaneous RR interval and blood pressure fluctuations in 18 healthy subjects (age: 39±10 yrs., BMI: 26±4.9). The transfer function was calculated over the low-frequency range of the RR interval and systolic blood pressure oscillations during random-frequency paced breathing. The average modified Oxford baroreflex gain was lower than the average transfer function modulus (15.7±9.2 ms/mmHg vs. 19.4±10.5 ms/mmHg, P<0.05). The difference between the two baroreflex measures within the individual subjects comprised a systematic difference (relative mean difference: 20.7%) and a random variance (typical error: 3.9 ms/mmHg). The transfer function modulus gradually increased with the frequency within the low-frequency range (LF), on average from 10.4±7.3 ms/mmHg to 21.2±9.8 ms/mmHg across subjects. Narrowing the zone of interest within the LF band produced a decrease in both the systematic difference (relative mean difference: 0.5%) and the random variance (typical error: 2.1 ms/mmHg) between the modified Oxford gain and the transfer function modulus. Our data suggest that the frequency dependent increase in low-frequency transfer function modulus between RR interval and blood pressure fluctuations contributes to both the systematic difference (bias) and the random variance (error) between the pharmacological and transfer function baroreflex measures. This finding suggests that both methodological and physiological factors underlie the observed disagreement between the pharmacological and the transfer function method. Thus both baroreflex measures contribute complementary information and can be considered valid methods for baroreflex sensitivity assessment.     

Effect of one-legged exercise on the strength, power and endurance of the contralateral leg. A randomized, controlled study using isometric and concentric isokinetic training.

The purpose of this investigation was to study the effect of one-legged exercise on the strength, power and endurance of the contralateral leg. The performance of the knee extensor and flexor muscle of 20 healthy young adults (10 men and 10 women) was first tested by Cybex II+ and 340 dynamometers. Then 10 subjects were chosen at random to train using one leg three times a week for 7 weeks whilst the other 10 served as controls. During the 8th week, the tests were repeated. Both quadriceps and hamstring muscles of the trained subjects showed a cross-transfer effect from the trained limb to the untrained side. This concerned the strength and power, as well as endurance characteristics of these muscles. The average change in peak torque of the quadriceps muscle was +19% (P less than 0.001) in the trained limb, +11% (P less than 0.01) in the untrained limb and 0% in the control limbs. In hamstring muscles the changes were +14% (P less than 0.01), +5% and -1%, respectively. Concerning muscle endurance (work performed during the last 5 contractions in the 25-repetition test) the corresponding changes were +15% (P less than 0.01), +7% (P less than 0.01), and -1% in quadriceps muscle, and +17% (P less than 0.05), +7%, and -3% in hamstring muscles. The average strength benefit in the untrained limb was +36% (hamstring muscles) and +58% (quadriceps muscle) of that achieved in the trained limb. Untrained hamstring muscle showed better benefits in the endurance parameters than in strength or power parameters, while in the quadriceps muscle this effect was reversed. A positive relationship was observed between the changes (greater improvement in the trained limb resulted in greater improvement in the untrained limb) (hamstring muscles: r = 0.83, P less than 0.001, quadriceps muscle: r = 0.53, P less than 0.001). In endurance parameters, this relationship was almost linear while in the strength and power parameters the results were more in favour of a curvilinear relationship with limited benefit.     

MAGNITUDE ESTIMATION WITH AND WITHOUT RE-SCALING

Analysis of variance was applied to 3,107 magnitude estimations (ME) obtained upon 173 panelists (16 panels) evaluating the areas of 18 geometric figures. As Butler et al. (1987) pointed out, if a full ANOVA is applied to the values transformed to logarithms, there is no need to re-scale, i.e., normalize the values as is usually done. In fact, even with re-scaling, total variability is not accounted for adequately unless all the sources of variation are partitioned out in the analysis. Under some circumstances, re-scaling is needed: some laboratories re-scale to the arithmetic mean, others to the geometric one. The error was somewhat greater when the data were re-scaled to the arithmetic mean. The residuals of the ME values transformed to logarithms conformed essentially to a normal distribution. Kurtosis was greater, 5.30; otherwise the distribution was close to a log normal one. The average coefficient of variation was <10%.