EFFECTS OF RESIDUAL TOOTHPASTE FLAVOR ON FLAVOR PROFILES OF COMMON FOODS AND BEVERAGES

Because toothpaste and other menthol/surfactant‐containing products have residual effects, researchers should ensure that enough time has elapsed between use of toothpaste and evaluation of food products. In this study, orange juice, coffee, sausage and processed cheese were profiled under controlled conditions and at 4, 12, 30 and 60 min after panelists brushed with a strongly mentholated toothpaste. Residual effects of the toothpaste at 4 min reduced several aromatic attributes, but did not affect most fundamental taste or texture attributes. A mint aromatic was observed in some food products after toothpaste use, even after 12 min. Chemesthetic attributes were diminished when a product was presented within 12 min of brushing. Results suggested that the amount of time needed between brushing and tasting depended on the food product. Orange juice, an acidic beverage, required at least an hour's delay; fatty, solid foods could be tasted almost immediately after toothbrushing if provided a warm‐up sample first.     

Distribution and prevalence of the predatory planarian Artioposthia triangulata (Dendy) (Trieladida: Terricola) in Scotland

The distribution of the New Zealand flatworm (Artioposthia triangulata) in Scotland was surveyed between July 1991 and February 1993. There were 348 records from domestic gardens, 56 from botanic gardens, garden centres and nurseries, with only 13 from farms. Although most of the records came from around the major cities the flatworm was found to have become established throughout the Scottish mainland and some of the Islands, e.g. Bute, Gigha, Orkney and Skye. The impact of the flatworm on earthworm populations in agricultural land in Scotland was, as yet, found to be minimal but the fact that seven adjacent farms near Dunoon were infected suggested it could be spread from farm to farm and that in the West of Scotland it could become widespread in agricultural land.