Quantitative Sensory Profiles Research Articles

Pain, sensitization and physical performances in patients with chronic painful knee osteoarthritis or chronic pain following total knee arthroplasty: An explorative study.

The aim of this study was to assess clinical pain, pain sensitization and physical performances to profile patients with chronic painful knee osteoarthritis (OA) or pain after total knee arthroplasty (TKA). Examining the interactions between pain mechanisms and physical performances would enable us to investigate the underlying explanatory relationships between these parameters. In this explorative study, 70 patients with chronic painful knee OA (N=46) or chronic pain after TKA (N=24) were assessed for clinical pain, quantitative sensory profiling (mechanical pinprick pain sensitivity, temporal summation (TS) and conditioned pain modulation), physical performances (chair stand, walk and stair climb tests) and self-reported outcomes. Between-group comparisons were made using ANCOVA tests and associations between outcomes were analysed using multivariate linear regression models. Overall, no differences between groups regarding clinical pain and quantitative sensory profiling outcomes were observed. Physical performances were lower in the TKA group compared with the OA group with moderate-to-large effect sizes, and a tendency towards better scores in self-reported outcomes for the OA group was observed with small-to-moderate effect sizes. Self-reported function seems to be associated with physical performances in the TKA group. Sensitization (TS) appears to be associated with poorer physical performances in the OA group. Similar profiles for pain intensity, signs of sensitization and conditioned pain modulation were observed. Patients with TKA seems to have impaired physical performances compared with the OA group, underlining the importance of targeting physical performances. Only the OA patients showed an association between sensitization (TS) and physical performance. Quantitative pain profiling assessment was used to assess pain intensities and pain mechanisms. We observed associations between physical performances and temporal summation in the OA group underlining the importance of assessing motor functions and pain mechanisms in the same trial. We observed lower levels of physical performances in the TKA group compared with the OA group, suggesting that examination and rehabilitation of physical performances is essential for TKA patients with chronic pain.

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.

The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

Quantitative sensory profiles of upper extremity chemotherapy induced peripheral neuropathy: Are there differences in sensory profiles for neuropathic versus nociceptive pain?

ABSTRACT Aims The aim of this study was to define the sensory phenotypes of taxane-induced peripheral neuropathy (TIPN) between neuropathic and nonneuropathic symptoms in a breast cancer population to identify future targets for mechanism-based pain management. Methods Participants (n = 48) with stage I–III breast cancer. Self-report questionnaires and quantitative sensory testing were used to assess sensory symptoms. The self-report version of the Leeds Assessment for Neuropathic Symptoms and Signs (S-LANSS) divided the groups into neuropathic and nonneuropathic sensory phenotypes. In total, five visits over approximately 8 months assessed each participant from pre-chemotherapy to 6 months post-chemotherapy. Results Out of 191 nerve assessments, 150 had an S-LANSS <12 defined as “nonneuropathic” and 41 scored >12, which was defined as “neuropathic.” Numeric Pain Rating Scale (NPRS) was analyzed based on percentages of those experiencing 1+ pain (graded 1/10 or higher) versus no pain. The neuropathic group had 82.9% of 1+ pain vs. 28.7% in the nonneuropathic group (odds ratio = 7.49; 95% confidence interval, 2.76–20.3; P = 0.001). The neuropathic group reported impaired function on the Disability of the Arm, Shoulder, and Hand (DASH) questionnaire (P = 0.002). Heat pain threshold resulted in statistical differences for the left hand but not the right hand in the neuropathic group (P = 0.05). No other quantitative data on warm/cool or cold or vibration demonstrated sensory differences between the groups. Conclusions Few differences in sensory profiles measured using quantitative sensory testing (QST) were found. Heat pain thresholds were normalized, possibly suggesting that the neuropathic group retained C-fiber and transient potential vanilloid 1 (TRPV1) function. Participants with neuropathic pain demonstrated significant differences with increased pain and decreased function.

Gender specific preferences and attitudes towards meat

Recently, red meat avoidance has shown an increase in the industrialised countries, especially among young female consumers. Sensory factors as bloodiness in meat, difficulties coping with eating a fellow animal, and private body concern appear as the main reasons for red meat exclusion. The study addressed whether sensory attributes in meat are linked to attitudes and beliefs about meat. Based on previous studies, the expectation that red meat is linked to dislike and negative attitudes among young females was tested. The study used a quantitative approach, applying both a quantitative sensory profiling with trained panellists and a consumer study with a convenience sample. The trained sensory panel evaluated 22 sensory attributes of five meats, ranging from red (beef) to white (chicken) meat varieties. Comparable samples of the same meat varieties were served in randomised order to 206 young consumers, males and females between the ages of 14 and 30 years, in a blind preference test. Beliefs and attitudes towards meat-eating, and desired change in consumption frequencies of flesh products were also collected. Consumers preferred the white meat (chicken) to the red meats. The mean hedonic rating of meat decreased progressively as the meat increased in red colour intensity and typical meat flavours, and this was particularly evident for females. Females displayed, in contrast to males, significantly lower mean hedonic scores for the reddest meat varieties, i.e. ostrich, lamb and beef. Males displayed, compared with females, also a significantly higher attitudinal support for “pro-red meat” statements. The results were strengthened by significantly higher desired increase in consumption frequency of beef among male consumers. The link between consumer and product was established and revealed a close relationship between specific sensory attributes of meats and consumer attitudes towards meat. For example, sensory attributes related to white meat were correlated with negative attitudes towards red meat. The hypothesis that dislike of red meat varieties is more prevalent among females was supported.

Quantitative Sensory Profiling of Cooked Oatmeal

Sensory profiling of cooked oatmeal was carried out for rolled-oat process optimization and product characterization purposes. The main sensory properties of oatmeal (thickness, adherence to spoon, size of swollen flake particles, uniformity of mass, slipperiness, coarseness, darkness of colour) were included in the group of appearance and texture attributes. Odour and flavour were fairly weak, the terms most often used being toasted, sweet, cereal, and chemical. Rolled oats of five various cultivars differed in the oatmeal characteristics such as thickness, adherence to spoon, and size of swollen flake particle. Two commercial rolled-oat brands varying in their flake thickness (0.54 and 0.77 mm) and cooking time (10 and 15 min) resulted in oatmeals with different texture profiles. Two cooking conditions also tested — adding the rolled oats either to cold or boiling water — profoundly influenced the texture characteristics quantified.

European strawberry yogurt market analysis with a case studyon acceptance drivers for children in Spain using principalcomponent analysis and partial least squares regression

This study describes a European market analysis of strawberry yogurts using Quantitative Sensory Profiling (QSP), a Givaudan Roure (GR) developed descriptive analysis method. Flavor trends among the products were determined by country, yogurt producer, and marketed age-group using principal component analysis (PCA). From the PCA data generated, new strawberry flavors were developed along the creamy-vanilla, juicy, green-floral, and berry-ripe-banana dimensions. These new flavors, along with the three market leaders for strawberry yogurt in Spain, were analyzed by trained panelists using QSP and hedonically by 160 consumers between the ages of 6 and 16 years. Partial least squares regression (PLS) and correlation analysis identified the positive consumer-liking drivers for strawberry flavor to be vanilla, creamy and balsamic attributes while wild and floral notes decreased liking. Texture attributes of creaminess and homogeneity were positively correlated with consumer liking while syneresis of the product detracted from the acceptability. Two GR developed flavors were significantly preferred over the currently marketed products.

The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout

The inhibitory effects of 2.5 g/kg lactic acid, 30 g/kg whey permeate, 20 g/kg sodium chloride and their combinations on the total aerobic counts of minced fish were studied. Whey permeate was produced by a nisin-producingLactococcus lactisstrain. The applicability of lactic acid and whey permeate as bio-preservatives was also studied through the use of quantitative sensory profiling techniques. Bacterial growth in minced fish stored at +3 °C for 4, 7 and 10 d was inhibited effectively in samples that contained a combination of lactic acid, sodium chloride and/or whey permeate. Lactic acid enhanced fishy flavour, metallic flavour, astringency and sourness as found in minced fish but whey permeate did not affect any of the characteristics investigated.

Sugars and organic acids in clones and cultivars of arctic bramble and hybrid. Sensory evaluation of juices and jellies

Arctic bramble (Rubus arcticus L.) and its hybrid (Rubus arcticus L. nothosubsp. stellarcticus G. Larsson) are both cultivated in Finland. Sugars and major organic acids were analysed in several arctic bramble clones and cultivars (n = 19) and arctic bramble hybrids (n = 5) by gas chromatography. The main sugar in the berries was sucrose, and the main organic acid was citric acid. The average total contents of sugars in the berries of arctic brambles and arctic bramble hybrids were 5.0 g (CV = 0.1) and 4.7 g (CV = 0.2) per 100 g of fresh weight, respectively. The average total contents of organic acids in the berries of arctic brambles and arctic bramble hybrids were 0.6 g (CV = 0.3) and 1.5 g (CV = 0.5) per 100 g of fresh weight, respectively. Changes in these compounds during the harvesting period were also studied in mixed samples. Moreover, the sensory properties of juices and jellies prepared from several arctic bramble clones were evaluated by quantitative sensory profiling. The sugar/acid ratio obtained from the chemical analyses of the berries was compared with the sensed sweetness and sourness of juices and jellies.