Organoleptic Perception Research Articles

Development of a technological solution aimed at improving the consumer properties of a new fish culinary product enriched with chondroitin sulfate of thorny skate

The paper presents the results of developing a fish culinary product (thorny skate meat mixed with Atlantic cod meat, baked with potatoes and mushrooms in a cream sauce) enriched with chondroitin sulfate contained in the meat and cartilage of the wings of thorny skate. Atlantic cod, more familiar to the Russian consumer and successfully complementing the skate's meat with amino acid composition, has been chosen as an additional fish raw material. Thorny skate belongs to the underutilized fishing facilities of the Northern Basin. The meat of its wings contains up to 1.5 % urea, which worsens its organoleptic properties. To solve this problem, it was previously proposed to use short-term preliminary heat treatment (PHT) of skate's wings by blanching them in water at a temperature from 93 to 96 °C for 1–3 minutes, which guarantees a fourfold decrease in the mass fraction of urea in the meat, relative to the initial content, below the organoleptic perception of the consumer. PHT also facilitates the cutting of the skate's meat. The formulation and technology of a combined fish culinary product is proposed, packaged and completely ready for consumer's use. To prolong the shelf life up to 120 days, it is proposed to subject the product to shock freezing with subsequent storage at a temperature no higher than minus 18 °C. To solve the problem of delamination of cream sauce during storage and to improve the consumer properties of the product, an experimentally based technological solution is proposed – the introduction of oat flour in the composition of the sauce formulation as a thickener and structure-forming agent in an amount of 3.5 % per total mass of sauce.

Metal-Organic Frameworks in Surface Enhanced Raman Spectroscopy-Based Analysis of Volatile Organic Compounds.

Volatile Organic Compounds (VOC) are a major class of environmental pollutants hazardous to human health, but also highly relevant in other fields including early disease diagnostics and organoleptic perception of aliments. Therefore, accurate analysis of VOC is essential, and a need for new analytical methods is witnessed for rapid on-site detection without complex sample preparation. Surface-Enhanced Raman Spectroscopy (SERS) offers a rapidly developing versatile analytical platform for the portable detection of chemical species. Nonetheless, the need for efficient docking of target analytes at the metallic surface significantly narrows the applicability of SERS. This limitation can be circumvented by interfacing the sensor surface with Metal-Organic Frameworks (MOF). These materials featuring chemical and structural versatility can efficiently pre-concentrate low molecular weight species such as VOC through their ordered porous structure. This review presents recent trends in the development of MOF-based SERS substrates with a focus on elucidating respective design rules for maximizing analytical performance. An overview of the status of the detection of harmful VOC is discussed in the context of industrial and environmental monitoring. In addition, a survey of the analysis of VOC biomarkers for medical diagnosis and emerging applications in aroma and flavor profiling is included.

Tannin-on-protein adlayers: Secondary adsorption quantified by quartz crystal microbalance with dissipation monitoring (QCM-D)

The quartz crystal microbalance with dissipation monitoring (QCM-D) technique allows to detect adsorption and mechanical characteristics of protein adsorption layers at solid surfaces, including subsequent secondary adsorption of additional species interacting with the proteins. Here, we study the secondary adsorption of two different classes of tannins - hydrolysable vs. condensed - onto a β-lactoglobulin base layer using QCM-D in a protein/tannin adlayer configuration. Sequential flow experiments of protein solutions, tannin solutions and neat solvent or buffer are used to distinguish reversible from desorption-resistant layer formation, evaluate the viscoelastic characteristics the layers, and map protein/tannin interactions in view of their structural properties and origin. We find that for the majority of tannins, secondary layer structural changes (detected via a change in the dissipation factor) occur before significant mass adsorption (detected via the resonance frequency shift). In contrast, simultaneous onset of structural change and adsorbed mass within an observation window of 100 ms was only found for certain hydrolysable tannins. We use these data to build adsorption maps and group the tannins according to their adlayer properties, providing a physical basis for an improved understanding of the organoleptic perception of tannins and polyphenols, in particular with respect to attributes such as ‘astringency’ and ‘lingering’. Moreover, these maps provide insight into the capacity of different tannins to modify the mechanical properties of protein adsorption layers.

Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus).

In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% w/v) for 10 s and fried in soybean oil for 10 s (160 °C), vacuum-packed, and processed at different temperatures for 10 min. Then, the squid mantles were subjected to colorimetric analysis, sensory evaluation, free amino acid analysis, and texture profile analysis. In addition, the volatile organic compounds (VOCs) in the squid mantles were analyzed. The results revealed that lower treating temperatures (80 and 90 °C) improved the chromatic and textural properties, along with organoleptic perception. Additionally, the content of amino acid in the squid mantles treated at 121 °C was significantly lower than that of the samples treated at other temperatures (p < 0.05). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to detect 41 VOCs, including their monomers and dimers. Among these detected VOCs, the contents of alcohols, ketones, and pyrazines were positively correlated with temperature. However, the content of aldehydes in the squid mantles gradually decreased as the heating temperature increased (p < 0.05). The combined HS-GC-IMS and E-nose results revealed that the lower temperatures (80 and 90 °C) were more suitable for flavor development and practical processing. This study provides valuable information for properly controlling the heating process of squid products, as well as flavor and practical applications for the aquatic industry.

Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications

Saffron, the dried stigmas of Crocus sativus L., is one of the most appreciated culinary spices because of its excellent seasoning capacity. Besides, it’s one of the most expensive spices in the world because of its harvest handmade processing. To this aim, a saffron powder has been developed to provide an economical alternative to saffron stigmas for culinary applications. In this work, a mellow rice with confit duck (hot dish) and a creamy cheesecake (cold dessert) were prepared with saffron stigmas and the saffron powder to compare the organoleptic properties and the acceptance of the saffron powder as an alternative to saffron stigma. The culinary study concludes that saffron stigmas and saffron powder were similar and well positioned in terms of overall linking, preference and purchase intention for both the rice and cold dessert dishes. In the case of mellow rice recipe, more than 40% of consumers say that both recipes were very similar, while in the cheesecake recipe only 26% found similarity in the recipes. However, after the informed preference test more than 50% of consumers would prefer saffron powder for cold dishes and more than 60% of consumers would prefer saffron powder for hot dishes.

DETERMINATION OF PAPER LUMEN UNIFORMITY DIFFERENT CLASSES

In this paper, a study was made of the uniformity of the clearance of office papers of various classes and&#x0D; brands. The need for a detailed study of the structure of office paper is caused by a large number of defects that occur&#x0D; during the printing process. To obtain high-quality images at high and medium speeds of equipment and at minimal&#x0D; cost, it is necessary to know the structural properties of paper and be able to control them.&#x0D; Evaluation, study and characterization of the factors that are believed to influence the interaction between&#x0D; inkjet ink and the surface of office paper can be performed using the method of expert judgment. The article describes&#x0D; an expert method for determining the gap, based on the organoleptic perception of the paper gap by a group of people.&#x0D; In the process of work, paper samples with the best lumen performance were identified. The results obtained in&#x0D; the work can be applied in the practice of printing houses for the correct choice of material for printing. This method&#x0D; of assessing the level of paper quality allows the company to quickly respond to problems associated with printing and&#x0D; further processing of printed products.

Анализ референтных доз химических соединений, поступающих перорально с питьевой водой

At present, many researchers highlight that the risk assessment methodology is rather static in Russian regulatory documents. This goes for both the essence of chemical exposures and reference doses stipulated for chemicals introduced into the body with drinking water. In this study, we aimed to analyze reference doses of chemicals introduced into the body with drinking water. Our research object was represented by the basic list of indicators that describe drinking water safety as per its chemical structure. Comparative analysis of reference doses of chemicals and their evidence base relied on the valid regulatory documents, Information System for Risk Assessment open-access electronic database on effects of environmental chemicals on health, and background research articles. The results obtained by assessing combined effects of chemicals on human health were generalized and visualized in MS Excel and a tool for working with graphs. The overall time period when reference doses of the analyzed chemicals were last revised was between 1987 and 2012. Not all health effects suggested in the Russian Guide on risk assessment are used as a basis for calculating reference doses of chemicals; hence, not all of them can be agreed upon on the international level at present since they do not rely on background research. Changes in reference doses occurred for chlorinated organic compounds (bromdichloromethane, tetrachloroethylene, tetrachloromethane, and trichloroethylene), lithium, cadmium, cobalt, iron, and copper. We identified certain limitations in establishing an oral reference dose of iron and ammonia, which are conventionally considered from organoleptic perception. Due to various reasons, we did not find any adequate data obtained by toxicological studies that would substantiate reference doses for copper, magnesium, ammonia, lead, silicon, bromine, and chromium under oral introduction with drinking water. We recommend considering our research data on reference doses when planning a study with its focus on impacts exerted by drinking water quality on public health and employing the risk assessment methodology to analyze oral chemical exposure.

Analysis of reference doses of chemicals introduced with drinking water

At present, many researchers highlight that the risk assessment methodology is rather static in Russian regulatory documents. This goes for both the essence of chemical exposures and reference doses stipulated for chemicals introduced into the body with drinking water. In this study, we aimed to analyze reference doses of chemicals introduced into the body with drinking water. Our research object was represented by the basic list of indicators that describe drinking water safety as per its chemical structure. Comparative analysis of reference doses of chemicals and their evidence base relied on the valid regulatory documents, Information System for Risk Assessment open-access electronic database on effects of environmental chemicals on health, and background research articles. The results obtained by assessing combined effects of chemicals on human health were generalized and visualized in MS Excel and a tool for working with graphs. The overall time period when reference doses of the analyzed chemicals were last revised was between 1987 and 2012. Not all health effects suggested in the Russian Guide on risk assessment are used as a basis for calculating reference doses of chemicals; hence, not all of them can be agreed upon on the international level at present since they do not rely on background research. Changes in reference doses occurred for chlorinated organic compounds (bromdichloromethane, tetrachloroethylene, tetrachloromethane, and trichloroethylene), lithium, cadmium, cobalt, iron, and copper. We identified certain limitations in establishing an oral reference dose of iron and ammonia, which are conventionally considered from organoleptic perception. Due to various reasons, we did not find any adequate data obtained by toxicological studies that would substantiate reference doses for copper, magnesium, ammonia, lead, silicon, bromine, and chromium under oral introduction with drinking water. We recommend considering our research data on reference doses when planning a study with its focus on impacts exerted by drinking water quality on public health and employing the risk assessment methodology to analyze oral chemical exposure.

Metabolomic NMR analysis and organoleptic perceptions of pomegranate wines: Influence of cultivar and yeast on the product characteristics

Pomegranate (Punica granatum L.) fruits are a historical agricultural product of the Mediterranean basin that became increasingly popular in the latest years for being rich in antioxidants and other micronutrients, and are extensively commercialized as fruits, juice, jams and, in some Eastern countries, as a fermented alcoholic beverage. In this work, four different pomegranate wines specifically designed using combinations of two cultivars (Jolly Red and Smith) and two yeast starters with markedly different characteristics (Saccharomyces cerevisiae Clos and Saccharomyces cerevisiae ex-bayanus EC1118) were analyzed. The chemical characterization of the wines together with the originating unfermented juices was performed by 1H NMR spectroscopy metabolomic analysis. The full spectra were used for unsupervised and supervised statistical multivariate analysis (MVA), namely Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and sparse PCA (SPCA). The MVA of the wines showed a clear discrimination between the cultivars, and a smaller, yet significant, discrimination between the yeasts used. In particular, a higher content of citrate and gallate was observed for the Smith cv. and, on the contrary, a statistically significant higher content of fructose, malate, glycerol, 2,3 butanediol, trigonelline, aromatic amino acids and 4-hydrophenylacetate was observed in Jolly Red pomegranate wines samples. Significant interaction among the pomegranate cultivar and the fermenting yeast was also observed. Sensorial analysis was performed by a panel of testing experts. MVA of tasting data showed that the cultivar significantly affected the organoleptic parameters considered, while the yeast had a minor impact. Correlation analysis between NMR-detected metabolites and organoleptic descriptors identified several potential sensorially-active molecules as those significantly impacting the characteristics of the pomegranate wines.

Determinants of tap water mistrust among Phoenix, Arizona Latinx adults.

The purpose of this investigation was to characterize factors that predict tap water mistrust among Phoenix, Arizona Latinx adults. Participants (n = 492, 28 ± 7 years, 37.4% female) completed water security experience-based scales and an Adapted Survey of Water Issues in Arizona. Binary logistic regression determined odds ratios (OR) with 95% confidence intervals (95% CI) for the odds of perceiving tap water to be unsafe. Of all participants, 51.2% perceived their tap water to be unsafe. The odds of mistrusting tap water were significantly greater for each additional favorable perception of bottled compared to tap water (e.g., tastes/smells better; OR = 1.94, 95% CI = 1.50, 2.50), negative home tap water experience (e.g., hard water mineral deposits and rusty color; OR = 1.32, 95% CI = 1.12, 1.56), use of alternatives to home tap water (OR = 1.25, 95% CI = 1.04, 1.51), and with decreased water quality and acceptability (OR = 1.21, 95% CI = 1.01, 1.45; P < 0.05). The odds of mistrusting tap water were significantly lower for those whose primary source of drinking water is the public supply (municipal) (OR = 0.07, 95% CI = 0.01, 0.63) and with decreased water access (OR = 0.56, 95% CI = 0.48, 0.66; P < 0.05). Latinx mistrust of tap water appears to be associated with organoleptic perceptions and reliance on alternatives to the home drinking water system.

Dissecting a vegetable landrace: Components of variation in Spanish ‘Moruno’ tomatoes as a case studio

The variability of landraces is dissected and related to farmers' practices through surveys. Spanish 'Moruno' tomatoes, recognised for their excellent flavour, were selected as a case study. For this purpose, 30 populations were characterised in a four-year program. Higher intra-population than inter-population variability was found. Variability is generally reduced in the traits used by farmers as selection criteria. Farmers rarely used flavour as a selection criterion, but it is one of the main characteristics used by them to define the landrace. Seed exchange and growing different landraces simultaneously are commonplace, and outcrossing might occur, thus justifying in part the seed degeneration problems experienced by some farmers. At the same time, farmers select seeds for the next year on a per-fruit basis rather than a per-plant basis, justifying the maintenance of a high level of variability. In such cases, high pressure would be applied to key morphological traits but not to flavour. Accordingly, the sugars, acids and volatiles profiles related to flavour in the landraces' populations are highly variable, though the environment also exercises a high effect. It is necessary to make population selections to offer farmers materials combining the best organoleptic perception and a high stable yield. This would reduce the gap between the price premium received by farmers and the expected fair price. It would also be necessary to develop consumer information campaigns to exploit their willingness to pay for the extra value offered by landraces. Only then long-term on-farm conservation would be economically feasible. Although achieving a trade-off between yield and flavour is difficult, it is possible to identify populations that reach a compromise between them. In germplasm banks, it is impossible to evaluate all the materials in the same year. The use of hybrid controls, with no genetic variation, is helpful in considering the environmental effects. Still, genotype x environment interactions are evident, and using selected control populations of landraces is necessary to evaluate possible performances closer to the type of materials being evaluated.

Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels

Four cultivars of English walnut (Juglans regia) were evaluated by a trained taste panel after 6 and 12 months of storage. English walnuts were stored at 5, 15, or 25 °C, and at 40%, 60%, or 80% relative humidity within each temperature. Principal component analysis was used to compare taste, texture, and aroma attributes evaluated by the taste panel to objective indicators of English walnut quality including water activity, moisture content, free fatty acids, peroxide value, hexanal content, and kernel color. Temperature was found to significantly impact English walnut oxidation and perceived rancidity, whereas storage at high relative humidity affected English walnut texture and accelerated quality loss. Water activity was more strongly correlated to textural changes than moisture content. The effect of relative humidity was more pronounced at lower temperatures, leading to increased hydrolytic rancidity and free fatty acids. Peroxide value had higher and more significant correlation to sensory attributes related to rancidity than hexanal. Free fatty acids were not correlated to the rancid sensory attribute, but were significantly correlated to bitter. English walnuts stored at 5 °C with 40% or 60% relative humidity were associated with the sweet sensory attribute and L* value (light color). Kernel darkening was associated with bitter and rancid, but a causal relationship is unknown. Sensory quality of English walnuts is complex and requires further study to establish thresholds for chemical indices of English walnut quality loss based on organoleptic perception.

Perceptions of Tap Water Safety in United States Latinx Adults

ObjectivesThe purpose of this investigation was to characterize the various factors that predict the perception that tap water is not safe in Latinx adults. Methods489 Latinx adults (37.2% female, 28 ± 7 y) were recruited from the Phoenix, AZ area. Participants completed an Adapted Survey of Water Issues in Arizona, which evaluates awareness, aptitudes, attitudes, and action toward water quality. They also completed household water security experience-based scales (i.e., water access, water quality and acceptability, and water distress) developed for low-income peri-urban and rural communities on the US-Mexico border. Binary logistic regression was conducted to determine odds ratios (OR) for the odds of Latinx adults perceiving their tap water to be unsafe. Results251 (51.1%) participants perceive their tap water to be unsafe. The odds of perceiving tap water to be unsafe were greater for those who believe bottled water tastes and smells better than tap water (OR = 2.37), had hard water or mineral deposits (OR = 2.32) or unpleasant taste (OR = 2.50) in their tap water over the past year, receive water quality information from citizens environmental groups (OR = 2.64), consume bottled water as their primary drinking water source (OR = 2.74), or have a drinking water system separate from their water supply system (OR = 2.259; P < 0.05). The odds of an unsafe perception were lower for those who have a greater annual income (OR = 0.20), have changed their mind about environmental issues because of classes or presentations (OR = 0.34), or receive water quality information from government environmental agencies (OR = 0.33) or universities (OR = 0.41; P < 0.05). Perceptions were not influenced by sex, age, race, education, US nativity, previous bad experiences with tap water, perceptions of ground or surface water quality, or household water security. ConclusionsPerceptions of tap water safety in Latinx adults appear to be influenced by income, organoleptic perceptions, sources of information about water, and household sources of drinking water. These factors should be considered when designing interventions to improve water consumption and hydration status in Latinx adults. Funding SourcesThis study was supported by the Graduate and Professional Student Association and the Graduate College at Arizona State University.

Nutritional Composition and Sensory Evaluation of Malted Sorghum (Sorghum bicolour) Beverage Fortified with Cocoa (Theobroma cacao)

In this study, the fortification of malted sorghum with cocoa powder to produce non–alcoholic beverage was investigated. Cocoa powder was blended with malted sorghum in different proportion to produce fortified sorghum beverage products at ratio MS 10- (90% malted sorghum and 10% cocoa powder), MS 20 - (80 % malted sorghum and 20% cocoa powder), MS30 - (70% malted sorghum and 30% cocoa powder), MS 40 - (60% malted sorghum and 40%cocoa powder), MS 50 - (50% malted sorghum and 50% cocoa powder), MS 60 - (Ovaltine beverage) as control. The vitamins, minerals, alkaloids, glucose, and sensory properties of all the fortified sorghum beverage samples were determined using standard methods. The range of results for vitamin B and C contents of the samples were (1.27mg/100g 1.97mg/100g) and (24.77mg/100g-54.48mg/100g) respectively. The respective values for glucose and alkaloids of the samples were (67.55%-71.02%) and (0.99%-3.13%).The contents of calcium (24.03mg/100g-274.26mg/100g), Magnesium (217.28mg/100g-322.97mg/100g), potassium (269.20mg/100g-699.63mg/100g), phosphorus (20.80mg/100g-81.91mg/100g) and zinc (2.21mg/100g-7.18mg/100g) of the malted sorghum beverage. The fortification of malted sorghum with cocoa powder enhanced the mineral content of the beverage except phosphorus. Also, the addition of cocoa powder had varying effects on the organoleptic perception of the developed food products. This work showed that all the samples were accepted by panelist with sample MS 20 - (80%malted sorghum and 20% cocoa powder) preferred to other samples except the control (ovaltine).&#x0D; Aims: To investigate the effects of malted sorghum with cocoa powder to produce non–alcoholic beverage on vitamins, minerals, alkaloids, glucose contents and sensory properties.&#x0D; Study Design: The vitamin, minerals, alkaloids, glucose, and sensory properties of all the fortified sorghum beverage samples were determined using standard methods.&#x0D; Place and Duration of Study: Department of Food Technology, Federal Polytechnic Offa, Kwara State, between June 2019 and July 2020.&#x0D; Methodology: The method of Owolarafe et al. (2007) was adopted for production of cocoa powder. The method of Hallen et al. (2004) was used to produce malted sorghum flour. The method of Belšcak-Cvitanović et al. (2010) was adopted for the production of cocoa/sorghum beverage. Sample: Alkaloids in the sample were determined using the method of Harbone, 2003. Vitamin B and were determined, total glucose, minerals were analysed/calculated and sensory evaluation was also carried out.&#x0D; Results: There was consistent increase in vitamin B12 of all the samples. The vitamin B content of all the samples ranged from (1.27mg/100g –1.79mg/100g). Sample MS 60 (Ovaltine beverage) which is the control sample had the highest value with (1.79mg/100g). The result of vitamin C content obtained from this study showed an inconsistent increase. The value obtained ranged from 24.77mg/100g to 54.48mg/100g.Fortifying malted sorghum with 50% cocoa powder improved the vitamin C content. The result obtained from this study showed that cocoa was a good source of alkaloids. Alkaloids values in this study were significantly (p&lt;0.05) higher in fortified malted sorghum samples than in the control sample MS 60 (Ovaltine beverage) except sample MS 10 (90% malted sorghum and 10% cocoa powder which showed (0.99%).The glucose content obtained from this study indicated that there was an inconsistent increase among the samples. Glucose value ranged from (67.55% -71.02%). All the sample variations had increase in minerals studied except phosphorus which decreased with increase in percentage of malted sorghum. It can be deduced from the result of this study that sample MS20 was rated best after the control sample (ovaltine) while sample MS50 was rated lowest in terms of sweetness.&#x0D; Conclusion: The fortification of malted sorghum with cocoa powder enhanced the nutritional content of the beverage. The fortified beverage had radical scavenging activity due the increase in antioxidant such as alkaloid and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional / nutraceuticals value.

Studies on the organoleptic perception of different flavours and consumeracceptance of desiccated Chhana-murki

Chhana-murki is a traditional Indian nutritious dairy product manufactured by heat desiccation of paneer cubes in sugar syrup. The flavor of milk product is a key aspect that promotes its marketability. An attempt was made to add different flavors viz., Rose, pineapple, butterscotch and elaichi at different levels to enhance the likability of the formulated product. It was observed that scores for different flavors and their levels (rose and pineapple) differ significantly with rose flavored rated the maximum flavor score (8.00). The physico-chemical parameters of desiccated chhana-murki were nearer to the most favoured market sample, the values for moisture content, fat, protein, lactose, sucrose and ash content were 15.77, 15.10, 14.12, 1.41, 52.42 and 1.10 %, respectively. Further, consumer acceptance study was conducted with 180 randomly selected probable respondents and 50% consumer rated the product excellent and 51.1% consumers were willing to purchase even at a cost higher than the market price. This evidently specifies the excellent marketing potential of the developed flavored chhana-murki and the standardized technology may possibly be utilized for its upgradation at industrial scale.

Penerimaan remaja putri terhadap tablet tambah darah di Kota Yogyakarta

Acceptance of adolescent girls on iron tablets in Yogyakarta, IndonesiaBackground: Supplementation of iron tablets is one of the efforts to combat anemia in adolescent girls taken by the government. However, compliance with iron tablet consumption still tends to be low. Objective: This study aims to determine the acceptance of adolescent girls to iron tablets in Yogyakarta. Methods: This study is a sequential explanatory mixed method. The investigation was conducted from January to April 2018. The subjects of the study were girls in junior high and high school of Yogyakarta, as many as 211 people with criteria 12-18 years; FGD/in-depth interview respondents were 32 students, four teachers/UKS officer, two Puskesmas officers, and one health program holder. Results: Of 204 subjects who received iron tablets, only 133 subjects (65.20%) consumed iron tablets, and 71 subjects (34.80%) did not. The organoleptic perception of subjects consisting of flavor, aroma, and color indicates they like iron tablets, but some also do not want them because they smell fishy. Side effects of iron tablets, such as nausea, heartburn, constipation, and dizziness, are the reasons the subject does not consume or spend the iron tablets given. In addition to the encouragement or support of parents, teachers or officers of UKS, and health workers, it is a factor that affects the acceptance of subjects against iron tablets. Conclusion: Factors influencing the acceptance of adolescent girls to iron tablets are a factor in self and factors from outside (parents, teachers, and health workers). Therefore, increasing the consumption of iron tablets requires young women's self-awareness, motivation, and support from various parties to obtain information related to the iron tablet, such as socialization

Effect of Desmodium intortum and black soldier fly larvae (Hermetia illucens) based meal on sensory and physicochemical properties of broiler chicken meat in Kenya

We evaluated the effect of dietary inclusion of different ratios of Desmodium intortum (DI) and black soldier fly larvae meal (BSFLM) on sensory traits and physicochemical qualities of broiler chicks meat. Three formulations: T1:75%BSFL:25%DI; T2:50%BSFL:50DI, and T3:25BSFL:75% DI as a protein source were tested. A conventional feed was used as the control diet. On day 42, the chickens were slaughtered, and thigh muscles were used for sensory and physicochemical evaluations. T1 was preferred for its flavour and tenderness, T2 for its juiciness and T3 for its colour, flavour, taste and overall acceptability scores. In terms of physical properties, all three types of meat had significantly lower moisture content and a higher water holding capacity than the control. T3 had the lowest moisture content, cooking loss and pH, whereas the meat from control diet had the highest cooking loss and pH. No significant differences were found in terms of meat lightness; however, meat from control diet showed the highest redness value, and T3 had the highest yellowness value. Dietary inclusion of DI-BSFL affected the fatty acid and cholesterol profiles of the meats. A holistic Principal Component Analysis indicated that the tested meats were distinct in their sensory and physicochemical properties. These variations in physicochemical properties may account for the difference in organoleptic perception, especially for T3. Further research should focus on feed modulation in relation to consumers’ preference and potential health benefits.

Tap Water Consumption and Perceptions in United States Latinx Adults.

Insufficient water intake is associated with adverse health outcomes, including chronic disease prevalence and mortality. Adherence to Institute of Medicine total water intake (TWI) recommendations has been low in recent decades, and TWI has been consistently lower in Latinx adults compared with non-Hispanic (NH) white adults. While overall plain water intake is similar between Latinx and NH white adults, Latinx adults consistently consume significantly more bottled water and less tap water. The purpose of this review is to identify factors that may contribute to low water intake and low tap water intake, particularly in Latinx adults. The decision to drink water is complex and is influenced by a myriad of factors including context, environment, eating behaviors, geography, and beverage attributes. Plain water preferences appear to be related, in part, to perceptions of tap water safety as Latinx adults are significantly more likely to perceive their tap water as unsafe compared to NH white adults. Although recent investigations have not consistently or comprehensively evaluated the same factors, we have compiled their findings to describe the complex, interrelated determinants of tap water safety perceptions in Latinx adults. The present review proposes that perceptions are influenced by water insecurity, demographics, prior experiences, organoleptic (sensory) perceptions and availability and sources of information. Existing interventions designed to improve TWI primarily focus on improving access to water and/or educating individuals on the importance of hydration. However, this may not be sufficient in Latinx populations where water is not trusted. Future work should comprehensively assess these factors in Latinx samples and include validated plain water intake, TWI, and hydration status measures. A greater understanding of these relationships could inform interventions to improve TWI and hydration status in Latinx adults.

Perceptions of water quality, and current and future water consumption of residents in the central business district of Yangon city Myanmar

Abstract Public water supply services in Yangon started in 1842, however the practice of drinking tap water has been uncommon until this moment. Currently, Yangon city development committee is upgrading the tap water system in accordance with the greater Yangon water supply improvement project. It is important to know the perceptual driving factors affecting the decision to drink in order to effectively improve the public acceptance of tap water. In this study, household water management practices and their influencing factors for Yangon city residents are revealed through questionnaires. Residence time in Yangon city is significantly associated with water consumption behaviour. Decisions for drinking come from organoleptic perception rather than important safety considerations. The future consumption of tap water is influenced by income and perception of overall quality. Preferred billing method is associated with education, family size, income and willingness to spend more for better quality water.

Pengaruh Jenis Kemasan Terhadap Sifat Organoleptik Tape Singkong

Abstrak bahasa Inggris: Cassava tape is originally local food from Indonesia. This product is fermented resulting different sensory properties. The application of various packaging to wrap cassava when making tape; however, there is no research, which compares the effect of several packaging to organoleptic properties of cassava tape. This research aims to figure out the effect of different packaging to organoleptic characteristic of cassava tape. The result was designed using completely randomized design (RAL) and analysed by variant analysis (Anova). Duncan Multiple Range Test (DMRT )was used to test significant results. According to the analysis, there was a significant difference in different packaging used to the organoleptic perception of cassava tape, especially in flavor, taste, sweetness level, and texture. There was a strong alcoholic flavor, a very liked taste, high sweetness level, and soft texture. The use of plastic jar tends to trigger no alcoholic flavor, unliked taste, no sweetness, and hard texture. When using a plastic bag it had almost similar flavor, color and taste to the tape wrapped with banana leave; however, it has less sweetness and less soft texture. In conclusion, based on the result it is recommended to pack the cassava with banana leave to obtain greater sensory properties according to what consumers’ desire.