Salty Taste Research Articles

Flavor and taste recognition impairments in people with type 1 diabetes

Background/objectivesAdherence to dietary recommendations is a critical component in the management of type 1 diabetes (T1D). Taste and flavor significantly influence food choices. The aim of this study was to investigate taste sensitivity and flavor recognition ability in adults with T1D compared to healthy individuals.Subjects/methodsSeventy-two people with T1D and 72 matched healthy controls participated in the study. Participants underwent the gustometry test for sweet, sour, salty, and bitter tastes and the flavor test, which consisted of oral administration of aqueous aromatic solutions identifying 21 different compounds.ResultsParticipants with T1D had significantly lower flavor scores and gustometry scores than controls (p < 0.0001 and p = 0.0063, respectively). T1D individuals showed a lower perception of sour, bitter and salty tastes than controls, while the perception of sweet taste was similar. The sex differences and age-related decline in flavor perception observed in controls were not present in the participants with T1D. Neither BMI nor disease-related parameters such as fasting blood glucose on the day of the study, glycosylated hemoglobin, age at onset of diabetes, duration of diabetes, or type of insulin treatment (insulin pump or multiple daily injections) correlated with flavor and taste perception in the T1D participants.ConclusionsFlavor and taste perception are impaired in adults with T1D, potentially affecting dietary adherence and food choices. This highlights the need for further research into the mechanisms underlying sensory changes in T1D and emphasizes the importance of targeted dietary interventions to improve health outcomes and quality of life in this population.

Effects of Fermentation with Eurotium cristatum on Sensory Properties and Flavor Compounds of Mulberry Leaf Tea.

Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT's unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT. E. cristatum fermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products.

Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis

Microalgae sensory features are an important parameter to consider in food applications. The current study comparatively evaluated the flavor profiles of four commercial edible microalgae species, i.e., Spirulina platensis, Chlorella proteinosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis through sensory evaluation by a trained expert panel (n = 15) and chemical profiling of flavor compounds, with multivariate statistical methods used to correlate descriptive taste and odor analysis with non-volatile and volatile compounds. S. platensis displayed characteristic salty and umami tastes arising from inorganic ions and 5′-nucleotides, respectively, as well as “muddy” and “floral” odor attributes mainly associated with sulfur compounds and ketones. C. proteinosa and C. reinhardtii shared the taste attributes of sweetness and bitterness mainly contributed by free amino acids, as well as the odor attributes of “seaweed” and “mushroom” in association with aldehydes and alcohols. H. pluvialis had a typical sour taste owning to the presence of abundant organic acids, and smelled “fatty”, “phenolic”, “licorice”, and “fruity” due to aromatic ester and phenolic compounds. Overall, our results provide fundamental insights into the sensory features of common edible microalgae to guide future food applications.

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

Sensory Response of Durian Lai Tempoyak and Its Potential as A Functional Food

Tempoyak, a fermented food made from durian, is a popular seasoning in Malay communities in Malaysia and Indonesia. Produced using low-quality durian, it serves as an alternative to prevent spoilage. Tempoyak has functional benefits as it contains lactic acid bacteria (LAB), a probiotic providing digestive health benefits. Research on East Kalimantan's durian lai explores its potential for tempoyak production. The study, utilizing a Completely Randomized Design, examined salt concentrations and fermentation times. Optimal quality was achieved with a 5% salt concentration and a 7-day fermentation period, yielding favorable organoleptic results, with "liked" ratings for color and texture, and "somewhat liked" for aroma and taste. The hedonic quality included an orange-yellow color, sour aroma, salty taste, and soft texture. The total LAB reached 4.1 x 108 CFU/g, meeting probiotic criteria, with a pH of 3.85.

Taste Preference for Salt Predicts Salt Intake in a Chinese Population.

This study describes the association between taste preference for salt and actual salt intake, thus guiding and refining personal and public health campaigns designed to lower salt intake in China. A cross-sectional survey of 1489 residents aged 18 to 69 years was conducted in 2017 in China. A multistage random sampling strategy was used, and a combination of questionnaires and physical and laboratory measurements were conducted to collect baseline characteristics and knowledge, attitudes, and behavior (KAB) related to salt. A 24 h urine collection was obtained for sodium and potassium excretion analysis. Participants were divided into two groups, light taste preference and salty taste preference, according to their answer to the question "Compared to others, how do you think your taste preference is for salt?". The mean age of the 1489 participants was 46.26 years, 48.9% were males, over 1/3 (35.7%) were identified as hypertensive, and 317 (21.3%) self-reported a salty taste preference. The mean of 24 h urinary sodium excretion was 167.32 mmol/24 h, corresponding to 9.79 g salt/d intake, and the sodium-to-potassium ratio (Na/K) was 4.90. The 24 h urinary sodium excretion of salty taste preference (177.06 mmol/24 h) was significantly higher than that of light taste preference (164.69 mmol/24 h). The multiple logistic regression analysis showed that the salty taste preference group had significantly higher 24 h urinary sodium (ORa(95%CI) = 1.004(1.002-1.006)), diastolic blood pressure (DBP), proportion of greasy food preference, and drinking levels, but lower potassium excretion, response levels to most KAB questions, and regular physical activity compared to the light taste preference group. Self-reported taste preference for salt predicted actual salt intake, which was verified by 24 h urinary sodium monitoring. Taste preference for salt could be used as a proxy for intake in terms of targeted salt intake, nutrition, and health education.

What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?

The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences.

Adherence to mediterranean diet and aromatic plants intake are related with gustatory function: A case-study from a Portuguese region

The Mediterranean Diet has been recognized as one of the healthiest and most sustainable dietary patterns and is flavor rich due to the use of different seasonings, such as aromatic plants, in dish confection. Based on the hypotheses that: 1) gustatory function will affect food choices; 2) seasoning flavors may be differently accepted according to individuals’ gustatory functions; the aim of the present study was to assess the association between taste sensitivity and/or preference with Mediterranean Diet adherence and seasoning consumption. A total of 383 adults (18–59 years old; 198 female, 185 male) from North Alentejo region of Portugal were enrolled in this study, with 291 (145 female and 146 male) also evaluated for gustatory function. Recognition thresholds were obtained for four tastes (sweet, sour, salty, and bitter) and astringency, as well as preference level for the highest concentration of each stimulus tested. A validated Food Frequency Questionnaire was filled out, and MD adherence was extrapolated from the answers of the Food Frequency Questionnaire according to the Mediterranean Diet Adherence Screener (MEDAS) score.In total, 20.8% of the individuals presented low, 58.2% medium, and 21.0% high adherence. Adherence was higher in women than men and in older individuals than younger adults. Adherence to the Mediterranean Diet was positively correlated with aromatic plants consumption but not spices. Seasonings were associated with gustatory function, and the cluster with higher consumption presented higher preferences for bitter and salty tastes. Total sodium intake was also higher in this cluster, suggesting that these individuals prefer stronger oral sensations. In conclusion, this study shows that MD adherence is not high, even in regions with rural characteristics. The observed association of MD and seasoning intake with gustatory function do underline the usefulness of this information in strategies aimed at promoting healthy and sustainable eating patterns.

Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China

The antioxidant yeast strains isolated from the traditional dry sausage of northern China were screened, and their antioxidant role in dry sausage was evaluated. The survival abilities of seven strains were relatively superior when exposed to 12 mM H2O2 after 48 h, and these were subsequently inoculated into dry sausage. Among them, Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 treatments yielded lower peroxide value (0.48 and 0.51 mmol/kg, respectively), thiobarbituric acid reactive substance value (0.51 and 0.50 mg MDA/kg, respectively), and carbonyl content (8.67 and 8.70 nmol/kg protein, respectively) values (P < 0.05), indicating the superior antioxidant activity of these two strains. Meanwhile, yeast inoculation reduced the alcohol content and increased the ester content in the dry sausage. In particular, the level of hexanal, a byproduct of lipid oxidation, was reduced. A sensory evaluation demonstrated that the inoculated dry sausage had the higher salty taste and the lower sour taste and rancid taste. Overall, D. hansenii HRB1 not only effectively inhibited lipid and protein oxidation and reduced the perception of oxidative taste, but also enhanced the aroma profile of dry sausage and improved overall sensory quality. This study offers a novel perspective for the development of antioxidant starters and enhancement of fermented meat product quality.

Efficacy and Safety of Habitual Consumption of a Food Supplement Containing Miraculin in Malnourished Cancer Patients: The CLINMIR Pilot Study.

Taste disorders (TDs) are common among systemically treated cancer patients and negatively impact their nutritional status and quality of life. The novel food approved by the European Commission (EFSA), dried miracle berries (DMB), contains the natural taste-modifying protein miraculin. DMB, also available as a supplement, has emerged as a possible alternative treatment for TDs. The present study aimed to evaluate the efficacy and safety of habitual DMB consumption in malnourished cancer patients undergoing active treatment. An exploratory clinical trial was carried out in which 31 cancer patients were randomized into three arms [standard dose of DMB (150 mg DMB/tablet), high dose of DMB (300 mg DMB/tablet) or placebo (300 mg freeze-dried strawberry)] for three months. Patients consumed a DMB tablet or placebo daily before each main meal (breakfast, lunch, and dinner). Throughout the five main visits, electrochemical taste perception, nutritional status, dietary intake, quality of life and the fatty acid profile of erythrocytes were evaluated. Patients consuming a standard dose of DMB exhibited improved taste acuity over time (% change right/left side: -52.8 ± 38.5/-58.7 ± 69.2%) and salty taste perception (2.29 ± 1.25 vs. high dose: 2.17 ± 1.84 vs. placebo: 1.57 ± 1.51 points, p < 0.05). They also had higher energy intake (p = 0.075) and covered better energy expenditure (107 ± 19%). The quality of life evaluated by symptom scales improved in patients receiving the standard dose of DMB (constipation, p = 0.048). The levels of arachidonic (13.1 ± 1.8; 14.0 ± 2.8, 12.0 ± 2.0%; p = 0.004) and docosahexaenoic (4.4 ± 1.7; 4.1 ± 1.0; 3.9 ± 1.6%; p = 0.014) acids in erythrocytes increased over time after DMB intake. The standard dose of DMB increased fat-free mass vs. placebo (47.4 ± 9.3 vs. 44.1 ± 4.7 kg, p = 0.007). Importantly, habitual patients with DMB did not experience any adverse events, and metabolic parameters remained stable and within normal ranges. In conclusion, habitual consumption of a standard 150 mg dose of DMB improves electrochemical food perception, nutritional status (energy intake, fat quantity and quality, fat-free mass), and quality of life in malnourished cancer patients receiving antineoplastic treatment. Additionally, DMB consumption appears to be safe, with no changes in major biochemical parameters associated with health status. Clinical trial registered (NCT05486260).

Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Maillard reaction products (MRPs) of mushroom protein have been shown to present unique flavor properties, but how additional reducing sugar and amino acids manipulate the generation of meaty flavor and the taste traits of MRPs are still open questions. In this study, the Copyinds comatus protein hydrolysates with different reducing sugars (D-ribose and D-xylose) and amino acids (cysteine, methionine, proline, and glutamic acid) were thermally treated. The flavor properties, volatile compounds and taste profiles of the resulting products were comprehensively evaluated using multi-scale flavor analyses techniques. Though the E-nose and E-tongue revealed enriched volatile profiles and taste traits of MRPs than the original hydrolysate, MRPs derived from various sugar-amino acid combinations cannot be well distinguished according to the PCA score plots. The fingerprints by GC-IMS revealed amino acid-specific compounds, including methylpyrazine, hexanol, and isopropyl acetate for methionine-participated MRPs, and ethyl propanoate, cyclohexanone, and 2-butanone for MRPs derived from cysteine. Quantitative results further demonstrated that the methionine-involved MRPs contained significantly higher amounts of sulfur- and nitrogen-containing VOCs than other MRPs, most of which were associated with meat-like odors. Sensory evaluation confirmed that the species of amino acid and reducing sugars made differences in the taste traits, and MRPs prepared from xylose-glutamic acid and xylose-methionine showed outstanding advantages of saltiness and umami taste enhancement. Overall, Copyinds comatus MRPs with methionine are efficient ingredients for the production of meat flavoring, with capacities to compensate for reduced sensory properties of low-sodium food.

Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 on the limitation of salt and fat intake

Excess salt and fat intake in our food leads to a higher risk of obesity and hypertension. One of the factors that affect our preference is genetics, where a person's preference is related to single nucleotide polymorphisms (SNPs) in taste receptors can also influence food choices. Currently, several prog to limit salt intake are often unsuccessful because lack of individual motivation. Therefore, this study aimed to examine the effect of genetic disclosure on salt limitation and fat intake. The study recruited forty-one adult participants aged 20-50 years who underwent a 14-day healthy transformation Nutricare program organized by PT. Nutrifood Indonesia. Participants were divided into two groups, the first group (n = 20) as the control group and the second group (n = 21) as the genetic disclosure group. The genetic disclosure was performed with rs8065080 on the TRPV1 gene (related to salty taste sensitivity), rs1761667 in the CD36 gene (related to fatty taste sensitivity), and rs662799 in the APOA5 gene (related to the hyperlipidemia risk). Overall, 90% of genetic disclosure group participants showed a significant reduction in salt (7.02±2.25 g/day vs. 4.42±1.98 g/day, p = 0.002) and fat (70.84±18.45 g/day vs 48.54±12.25 g/day, p = 0.000) intake. Results comparison between groups also showed that the group with genetic information resulted in a greater decrease in the intake of salt (-1.95±2.28 vs. 2.60±3.05, p = 0.397) and fat (-11.43±22.01 vs -22.31±21.46, p = 0.1). Therefore, genetic disclosure could help individuals live healthier by motivating the participants to reduce salt and fat intake.

Salivary buffering capacity is correlated with umami but not sour taste sensitivity in healthy adult Japanese subjects

ObjectiveSaliva serves multiple important functions crucial for maintaining a healthy oral and systemic environment. Among them, the pH buffering effect, which is primarily mediated by bicarbonate ions, helps maintain oral homeostasis by neutralizing acidity from ingested foods. Therefore, higher buffering capacity, reflecting the ability to neutralize oral acidity, may influence taste sensitivity, especially for sour taste since it involves sensing H+ ions. This study aims to explore the relationship between salivary buffering capacity and taste sensitivities to the five basic tastes in healthy adult humans. DesignEighty seven healthy adult students participated in this study. Resting saliva volume was measured using the spitting method. The liquid colorimetric test was used to assess salivary buffering capacity. The whole-mouth taste testing method was employed to determine the recognition threshold for each tastant (NaCl, sucrose, citric acid, quinine-HCl, monosodium glutamate). ResultsTaste recognition thresholds for sour taste as well as sweet, salty, and bitter tastes showed no correlation with salivary buffering capacity. Interestingly, a negative relationship was observed between recognition threshold for umami taste and salivary buffering capacity. Furthermore, a positive correlation between salivary buffering capacity and resting saliva volume was observed. ConclusionsSalivary buffering capacity primarily influences sensitivity to umami taste, but not sour and other tastes.

Progress in Multisensory Synergistic Salt Reduction.

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

Identification, Mapping and Solutions for Drought Management in Kaliori District, Rembang Regency, Indonesia

Rembang Regency is one of the regencies in Central Java that often experiences drought. Based on the results of the mapping of drought-prone areas for 2020 carried out by the Rembang Regency government, there are 63 villages spread across 14 sub-districts, 18,885 families are recorded as experiencing drought. Kaliori District is one of the sub-districts in Rembang Regency that is experiencing drought, this sub-district consists of 23 villages and is directly adjacent to the north of Java Sea. The purpose of this research is to be able to do a mapping for planning sustainable drought solutions, obtain quantitative data on drought and stages of drought management. The stages of the research carried out were site surveys and interviews related to drought in the Kaliori area. Prior to the Focus Group Discussion (FGD), a questionnaire was prepared. This research was conducted through joint FGD with all village heads in Kaliori District regarding water drought in Rembang. Based on the FGD and the statistical analysis results, it was found that 70% of Kaliori District experienced drought. When there is a drought, generally villages in Kaliori sub-district use water from water tanks and some use wells of poor quality and having a salty taste. The majority of villages in Kaliori Sub-district experienced a drought that lasted for 4-5 months of a year. Several parties involved in dealing with drought in Kaliori Sub-district included PAMSIMAS, Karang Taruna, Banser, Paguyuban, and P3A. Some solutions proposed are river connection, estuary river gate, and reservoir optimation.

Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

The present study examines the impact of varying sucrose concentrations (12%, 6%, and 0%) on the sensory qualities and storage stability of processed cheese. Our findings reveal that sucrose is crucial for enhancing color depth, modulating flavor, and improving texture. Specifically, higher sucrose levels impart a caramel color, increase sweetness, and maintain a harmonious balance between salty and sour tastes, thereby mitigating the intensification of unwanted flavors (P < 0.05). Furthermore, sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability; increased sucrose content slows flavor degradation and preserves textural consistency over time. While reductions in sucrose do not significantly compromise the texture of fresh samples (P > 0.05), they necessitate adjustments in flavor profiles. This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers, marking a significant step forward in the development of processed cheese products.

Conventional clinical signs and symptoms are poor predictors of postoperative cerebrospinal fluid leak: A single-centre cohort perspective.

Postoperative cerebrospinal fluid (CSF) leak remains a concerning complication of the endoscopic endonasal approach (EEA) for skull base pathology. Signs and symptoms suggesting CSF leak often trigger additional workup during the postoperative course. We systematically evaluate associations between subjectively reported clinical signs/symptoms noted during the immediate postoperative period and incidence of postoperative CSF leaks. Retrospective chart review was conducted at a tertiary academic medical centre including 137 consecutive patients with intraoperative CSF leak during EEA with primary repair between July 2018 and August 2022. Postoperative CSF leak associations with clinical signs and symptoms were evaluated using positive (PPV) and negative predictive values (NPV), sensitivity, specificity and odds ratio (OR) via univariate logistic regression. Seventy-nine patients (57.7%) had high-flow leaks repaired and 5 (3.6%) developed CSF leaks postoperatively. Of reported symptoms, rhinorrhea was most common (n = 52, 38.0%; PPV [95% CI] = 7.6% [4.8%, 11.9%]), followed by severe headache (n = 47, 34.3%; 6.3% [3.1%, 12.5%]), dizziness (n = 43, 31.4%; 2.3% [0.4%, 12.1%]), salty or metallic taste (n = 20, 14.6%; 9.9% [3.3%, 25.8%]), and throat drainage (n = 10, 7.3%; 9.9% [1.7%, 41.4%]). Nausea or vomiting constituted the most reported sign concerning for CSF leak (n = 73, 53.3%; PPV [95% CI] = 4.1% [2.0%, 8.1%]). On univariate regression, no sign or symptom, including rhinorrhea (OR [95% CI] = 7.00 [0.76-64.44]), throat drainage (3.42 [0.35-33.86]), salty/metallic taste (4.22 [0.66-27.04]), severe headache (3.00 [0.48-18.62]), dizziness (0.54 [0.06-4.94]), fever (3.16 [0.50-19.99]), and nausea/vomiting (1.33 [0.22-8.21]), associated with postoperative CSF leak. A range of subjectively reported symptoms and signs failed to predict postoperative CSF leak. Further investigation is warranted to inform appropriate attention and response.

Longitudinal follow-up of taste function and trigeminal perception in COVID-19 patients with olfactory dysfunction – The COVORTS study

Longitudinal follow-up of taste function and trigeminal perception in COVID-19 patients with olfactory dysfunction – The COVORTS study

Product development of seablite salt (Suaeda Maritima) based on quality function deployment (QFD)

Seablite salt is one of the new healthy salt products with a NaCl content of 1.325 ± 0.135%. This research aims to determine the physical characteristics through the required attributes in terms of products and packaging that align with consumer expectations. The method used is Quality Function Deployment (QFD). The stages of making QFD are consumer importance level analysis; customer satisfaction level; analysis of product comparison with competitors; goal setting; determintation of improvement ratio, sales point, the weight value of each attribute, normalized raw weight, translating various consumer needs; the correlation matrix links each attribute of technical requirements; the trade-off matrix; the priority of technical requirements; and forming the house of quality. The research results show that consumer needs attributes in terms of the product include price, color, taste, texture, aroma, and ease of dissolution. In terms of packaging, these attributes encompass packaging convenience, nutritional information, composition information, halal product information, net weight information, storage instructions, serving instructions, and expiration date information. The technical requirements established by experts in terms of the product consist of six attributes: salty taste, clean and odorless salt, fine salt texture, ease of dissolution, and the use of fresh raw materials.

A Comprehensive Framework for Decoding Salty Taste Information from EEG Signals: Distinguishing Brain Reactions to Saltiness of Comparable Intensity

A Comprehensive Framework for Decoding Salty Taste Information from EEG Signals: Distinguishing Brain Reactions to Saltiness of Comparable Intensity