Sensory Assessment Research Articles

Reliability and Validity of the Ten Test for the Assessment of Digit Sensation.

The ten test (TT) is a sensory assessment used to quantify the sensation of each digit. Because it does not require additional equipment, it may have utility in telemedicine. Our purpose was to evaluate the validity and reliability of the TT. Adult patients with nontrauma upper-extremity complaints were evaluated within an academic outpatient clinic. Two examiner groups (hand surgeons [group 1] and residents/physician assistants [group 2]) administered the TT and static two-point discrimination (2PD). Hand surgeons were blinded to the results obtained by the initial examiners. The TT is administered by having the patient define an area of normal sensation with their uninvolved index finger and then rate digital sensation against the involved hand on a 1-10 scale, with 10 defined as perfectly normal sensation. A cut-point analysis was employed, and both sensory assessments were categorized as either normal (2PD ≤5 mm, TT ≥9) or abnormal sensation for the entire median-nerve distribution and individual digit level. Agreement statistics including sensitivity (Sn) and specificity (Sp) were calculated for the TT, using static 2PD as the reference standard. Interrater reliability was compared between the groups of examiners. A total of 201 patients (1,005 digits) were examined. The Sn/Sp for the TT was 53%/84% and 54%/85% at the digit-level and median-nerve distribution level, respectively. Interrater reliability for the TT between the groups of examiners was substantial at the digit level (κ= 0.68, SE= 0.02). The Sn/Sp for the TT was 53%/84% when using static 2PD as the reference standard. Interrater reliability for TT was substantial (κ= 0.68). The TT can serve as an alternative to other sensory assessments that require instrumentation. As telemedicine programs continue to evolve within upper-extremity surgery, the TT may be a useful tool with virtual applications. Diagnostic I.

Encapsulated fucoxanthin improves the functional properties and storage stability of Undaria Pinnatifida and apple freeze-dried snack food during accelerated storage.

Carotenoids, recognized for their antioxidant and anti-aging properties, are commonly used in functional foods. To enhance the application of fucoxanthin (FX) in the food industry, this study employed the ion gel method for encapsulating FX and combined it with raw materials such as Undaria pinnatifida homogenate and apple pieces to create freeze-dried crunchy chunks. The study evaluated the effects of encapsulated-FX on the functional and structural characteristics of the Undaria pinnatifida and apple freeze-dried chunks over accelerated storage period under high temperature and humidity. Various analyses were conducted, including physicochemical properties, texture analysis, color evaluation, sensory assessment, and simulated digestion analysis. The results demonstrated that the FX-rich freeze-dried crunchy chunks exhibited favorable structural properties and appealing flavor. Notably, after the accelerated storage period, the encapsulated-FX maintained significant antioxidant activity, along with excellent thermal and light stability, indicating high storage stability. Additionally, the main ingredients, sodium alginate (SAA) and pectin (PE), significantly enhanced the stability of FX during in vitro digestion. This study provided a straightforward approach for producing freeze-dried snack foods rich in stabled-FX, contributing to the diversity of value-added algae products. Furthermore, it laid a theoretical foundation and reference for the future development of nutritional products.

Enhancing milk-based drinks with lyophilized guar gum-coated cyanidin-3-O-glucoside-loaded nano-nutriosomes: Physicochemical and antioxidant characterizations.

Cyanidin-3-O-glucoside (C3G) is a flavonoid compound recognized for its diverse biological properties. It is considered one of the most promising flavonoids due to its potential health benefits. Still, its use in functional foods, particularly beverages, is limited due to degradation and instability under various environmental conditions. Recent advancements involving novel freeze-dried guar gum-coated nano-nutriosome (FD-GG-NS) carriers have demonstrated effective strategies to address these challenges. The purpose of this work was to develop and evaluate a novel freeze-dried guar gum-coated nano-nutriosomes that would improve the physicochemical stability and antioxidant activity of C3G in milk-based beverages. The results exhibited that C3G was successfully encapsulated in freeze-dried NS and GG-C3G-NS, with good encapsulation efficacy (>91.02 %) and particle sizes varied from 175.27 to 186.60 nm within a respectable range of PDI (<0.3). Firstly, to investigate the optimum concentration 0.4 % was shown to be the best concentration due to improved stability and dietary fiber content. The FD-GG-C3G-NS in milk drinks improved the color, turbidity, ζ-potential, and sensory assessment while declining apparent viscosity and acidity with improved antioxidant activity during storage for 15th days at 4 °C. Thus, integrating C3G into functional dairy drinks using guar gum-coated nano-nutriosomes has broad prospects in the food industry.

Item-level measurement properties of the pediatric awareness and sensory motor assessment in children with medical complexity

IntroductionChildren with medical complexity (CMC) are medically fragile with severe brain damage and chronic conditions, necessitating daily care. Their neurological impairments often limit participation in childhood activities, affecting quality of life. Current assessment tools fail to detect subtle abilities in CMC, hindering development of effective rehabilitation goals and interventions. The Pediatric Awareness and Sensory Motor Assessment (PASMA) was created to fill this gap, providing sensitive measurement of sensory awareness and motor response across five domains (i.e., olfactory, visual, auditory, gustatory, and tactile).MethodsIn this retrospective study, a Rasch analysis was conducted on PASMA data for CMC. The PASMA was administered five times over ten weekdays to each child, reflecting its intended clinical use to gain a reliable sense of each child's awareness.ResultsAnalysis of data from 36 CMC revealed that the PASMA is sufficiently unidimensional, effectively measuring sensory awareness and motor response as a single construct. Its rating scale structure was validated without modifications, and the item hierarchy matched clinical expectations. High item reliability (0.97) was observed, with one item (V2 blink in response to light) slightly misfitting, but without affecting overall measures. Adequate person reliability was observed (0.81), with 15% person misfit. Person misfit did not degrade item measures or model statistics. Differential item functioning (DIF) was noted for the three easiest items on specific days. The PASMA successfully stratified participants into three distinct awareness levels (low, medium, and high awareness), without floor or ceiling effects.DiscussionThe PASMA is a valid unidimensional measure of sensory awareness and motor response in CMC. Rating scale characteristics, item hierarchy, and person separation measures all support the PASMA's measurement properties within this heterogeneous sample of CMC. DIF findings support a potential reduction in the recommended number of PASMA administrations per individual. Future research will focus on establishing rater reliability and external validity. Additional efforts will support health professionals to utilize the PASMA for baseline assessments, guiding personalized interventions, and tracking progress.ConclusionClinical use of the PASMA could provide new opportunities to detect subtle abilities, preferences, and changes in CMC, to promote meaningful participation and improve quality of life.

Impact of single versus dual arterial supply on perfusion and function in finger replantation after complex hand injuries

Finger amputations following complex hand injuries (CHI) pose a significant challenge in hand surgery due to severe tissue trauma and neurovascular damage, necessitating precise arterial repair. While restoring arterial perfusion is critical, it remains unclear whether reconstructing both proper palmar digital arteries is required for optimal outcomes. This study evaluates whether restoring one or both arteries in finger replantation after complex injuries impacts perfusion and overall outcomes. In this retrospective, cross-sectional, follow-up study, we investigated patients with finger amputations following CHI admitted to the high-volume regional hand trauma center between January 2013 and December 2020. Perfusion has been assessed using FLIR thermal imaging and laser speckle contrast analysis. Functional outcomes and quality of life scores were measured using standardized questionnaires. Sensory assessments, along with pain and grip strength measurements were also conducted. A total of 31 patients were included in the study. Thermal imaging showed a significantly higher finger surface temperature in patients with two-artery reconstruction. Laser speckle contrast analysis confirmed better perfusion, though not statistically significant. Functional and quality-of-life scores were similar across groups, except for significantly improved temperature sensation in the two-artery group. In conclusion, reconstructing both arteries in finger replantation following CHI isn’t essential for good outcomes if one artery provides adequate perfusion, but dual reconstruction may improve perfusion and temperature sensation.

EEG Responses to Upper Limb Pinprick Stimulation in Acute and Early Subacute Motor and Sensorimotor Stroke: A Proof of Concept.

Electroencephalogram (EEG) during pinprick stimulation has the potential to unveil neural mechanisms underlying sensorimotor impairments post-stroke. A proof-of-concept study explored event-related peak pinprick amplitude and oscillatory responses in healthy controls and in people with acute and subuacutemotor and sensorimotor stroke, their relationship, and to what extent EEG somatosensory responses can predict sensorimotor impairment. In this study, 26 individuals participated, 10 people with an acute and early subacute sensorimotor stroke, 6 people with an acute and early subacute motor stroke, and 10 age-matched controls. Pinpricks were applied to the dorsa of the impaired hand to collect somatosensory evoked potentials. Time(-frequency) analyses of somatosensory evoked potential (SEP) data at electrodes C3 and C4 explored peak pinprick amplitude and oscillatory responses across the three groups. Also, in stroke, (sensori-)motor impairments were assessed with the Fugl Meyer Assessment Upper Extremity (FMA) and Erasmus modified Nottingham Sensory Assessment (EmNSA) at baseline and 7 to 14days later. Mixed model analyses were used to address objectives. It was demonstrated that increased beta desynchronization magnitude correlated with milder motor impairments (R2adjusted = 0.213), whereas increased beta resynchronization and delta power were associated to milder somatosensory impairment (R2adjusted = 0.550). At the second session, larger peak-to-peak SEP amplitude and beta band resynchronization at baseline were related to greater improvements in EMNSA and FMA scores, respectively, in the sensorimotor stroke group. These findings highlight the potential of EEG combined with somatosensory stimuli to differentiate between sensorimotor and motor impairments in stroke, offering preliminary insights into both diagnostic and prognostic aspects of upper limb recovery.

Effect of invivo reprogramming of astrocytes combined with exercise training on neurorepair in rats with spinal cord injury.

The inability of damaged neurons to regenerate and of axons to establish new functional connections leads to permanent functional deficits after spinal cord injury (SCI). Although astrocyte reprogramming holds promise for neurorepair in various disease models, it is not sufficient on its own to achieve significant functional recovery. A rat SCI model was established using a spinal cord impactor. Seven days postsurgery, adeno-associated virus were injected to overexpress the transcription factors NeuroD1 and Neurogenin-2 (Ngn2) in the spinal cord. The rats were then trained to walk on a weight-supported treadmill for 4 weeks, starting 14 days after modeling. The effects of these interventions on motor and sensory functions, as well as spinal cord tissue repair, were subsequently evaluated. The combination of NeuroD1 and Ngn2 overexpression with weight-supported exercise training significantly improved gait compared to either intervention alone. The group receiving the combined intervention exhibited enhanced sensitivity in sensory assessments. Immunofluorescence analysis revealed increased colocalization of astrocytes and microtubule-associated protein 2-positive neurons in the injury area. These effects were more pronounced than those observed with spinal cord tissue repair alone. Additionally, the combined intervention significantly reduced glial scarring and the size of the injury area. Exercise intervention enhances the reprogramming effects of astrocytes and restores motor function, yielding better results than either intervention alone.

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

Consumers' sensory assessments of bigleaf maple (<i>Acer macrophyllum</i>) syrup give way to a promising artisan industry

Formulation and impact of soy protein isolate on white oyster mushroom (Pleurotus ostreatus) sausage: Palatability evaluation, nutritional and economic value

This study investigated the utilization of white oyster mushrooms (Pleurotus ostreatus) and soy protein isolate in developing vegetarian sausages. Two formulations were evaluated: a control (100% mushrooms) and an experimental (80% mushrooms, 20% soy protein isolate). Sensory assessment using a 5-point hedonic scale with 25 trained panellists revealed no significant differences (p &gt; 0.05) in aroma, taste, texture, or colour between formulations. Chemical analysis indicated that the experimental sample showed a significant increase in protein content from 0.42% to 2.24%, though this still falls short of the Indonesian National Standard (SNI 3820:2015) minimum requirement of 8% for sausages. Moisture, fat, and ash content were comparable between formulations and within SNI limits. Carbohydrate content was slightly lower in the experimental sausages but presumably exceeded the SNI minimum. Microbiological testing demonstrated that both formulations met safety standards, with total plate count, coliform count, and Salmonella levels well below the limits set by SNI 3820:2015. Cost estimation revealed that the vegetarian sausages had a lower selling price compared to traditional meat sausages, offering an economically viable alternative. This research highlights the potential of mushrooms and plant proteins in developing nutritious, safe, and cost-effective meat alternatives though further formulation improvements are needed to meet protein content standards for sausage products.

Improving Resident Physician History and Physical in Challenging Situations.

To educate physician trainees using simulation on best management of children with autism spectrum disorder who have neurocognitive and behavioral challenges when experiencing acute illness. A simulation-based curriculum including baseline assessment, communication techniques, and use of calming resources was developed to educate residents in assessing children with sensory barriers. Traditional simulation and deliberate practice were used to teach this curriculum to second- and third-year pediatric and internal medicine-pediatric residents. Using alternating assignment, residents were placed into 3 groups: deliberate practice, traditional simulation-based debriefing, and control (no simulation training). The residents were assessed on the initial visit, 2 weeks and 4 to 6 months follow-up periods with a sensory assessment tool. Assessment scores were analyzed using a general linear mixed model with random intercept based on Poisson regression to approximate distribution of the total score. Forty-three residents participated: 46.5% men, 53.5% women. There were 15, 16, and 12 residents in the control, deliberate practice and traditional simulation groups, respectively. Both teaching styles showed improved performance at 2 weeks follow-up. In addition, these groups demonstrated higher performance when compared with the control group. We were able to show that resident physicians were able to learn important principles and retain them during 4 to 6 months follow-up. However, there was not a difference between 2 teaching styles both in improvement and retention. Simulation education, both deliberate and traditional, can be used to enhance teaching of key components in assessing children with sensory and communication barriers, including those with autism spectrum disorder when presenting with acute illness.

Exploring genetic diversity of pummelo (Citrus grandis L. Osbeck) genotypes in Devanahalli region of Karnataka, India

Abstract Pummelo is the largest citrus species in the Rutaceae family and is important for human health and nutrition. This fruit is underutilized and threatened by human activities in its natural habitat. The present research was conducted in the Devanahalli region of Karnataka, which has a vast diversity of pummelo. This study aimed to evaluate 40 pummelo genotypes, selected through a preliminary survey, using morphological, biochemical and sensory assessments. Fruit and pulp weights ranged from 344.03 to 1746.23 g and 194.39 to 1073.07 g, with mean values of 939.67 and 522.81 g, respectively. Traits such as fruit length, diameter, fruit axis diameter, fruit volume, number of segments, rind thickness, fruit, pulp, peel weight, seed weight and seeds per fruit showed highly significant differences. Biochemical analysis revealed that ascorbic acid content varied from 28.53 to 60 mg/100 g, titratable acidity from 0.73 to 2.07% and total soluble solids from 7.63 to 11.07°Brix. High phenol (55.08–166.17 mg GAE/g FW) and flavonoid (39.26–137.78 mg CE/g FW) content were observed in fruit pulp, indicating significant antioxidant potential. Several morphological and biochemical traits exhibited significant positive correlations. A slightly higher phenotypic coefficient of variation was found for all the characters compared to the corresponding genotypic coefficient of variation. The principal component analysis indicated that the first nine components contributed 94.24% of the total variation. Hierarchical cluster analysis divided the populations into two distinct clusters. Sensory analysis indicated that genotypes, DVP-1 and DVP-2 had higher acceptability rates. The significant variations in plant traits among the genotypes offer great chances to select the best ones for genetic improvement programmes.

Physicochemical and Sensory Characteristics of Rebon (Acetes SP.) Shrimp Paste Sauce

Rebon shrimp paste can be used as an additional ingredient in food products because it has the potential to act as a flavour enhancer. One form of processed shrimp paste that can increase the economic value of shrimp paste is making it into a sauce. The aim of this research was to characterize shrimp paste sauce based on shrimp sauce phsyico-chemical and sensory properties. The main process to manufacture shrimp paste sauce were the addition of dried shrimp paste into shrimp paste sauce mix. Experimental laboratory and a completely randomized design (CRD) with 3 replications were used as research method. The treatments in the study were different concentrations of shrimp paste at concentrations of 0%, 10%, 15% and 20%. The parameters observed include protein content, glutamic acid, viscosity, color and sensory (hedonic) tests. Parametric data were analyzed using the analysis of variance (ANOVA) test and continued with the Tukey’s test, while non-parametric data were analyzed with the Kruskal-Wallis test and continued with the Mann-Whitney test. The results showed that the addition of rebon shrimp paste had a significant effect (P &lt; 5%) on protein content, glutamic acid, viscosity and sensory assessment of shrimp paste sauce. The best shrimp paste sauce formulation in this study with the addition of 15% rebon shrimp paste was assessed from the protein content of 15.70%, glutamic acid 4.26%, viscosity 1759.3 cP and sensory test with a confidence interval of 7.28&lt;µ&lt;7.46.

Physical and Sensory Long-Term Disabilities from Bothrops Snakebite Envenomings in Manaus, Western Brazilian Amazon.

Snakebites caused by Bothrops snakes are the most prevalent in the Amazon region, causing local and systemic complications. Local complications are mostly represented by necrosis, secondary bacterial infection and compartment syndrome. There are reports of long-term disabilities, but their burden is poorly investigated. This study aims to describe and estimate the frequency of physical and sensory long-term disabilities from Bothrops snakebites in the Manaus Region, in the western Brazilian Amazon region. Participants were >18-years individuals that accepted to return to the hospital 3-12 months (average follow-up time of 195 days) after the discharge for neuromusculoskeletal, chronic pain and sensory assessments. Assessment of disability was also performed using the World Health Organization Disability Assessment Schedule 2.0 (WHODAS 2.0). Factors associated with summary disability using WHODAS 2.0 were identified. Fifty participants were enrolled. A frequency of 20% of the participants reported difficulty in moving the affected limb (20%), and 23.7% reported difficulty in walking. Limitations of daily activities were reported by 26% of the patients. Decreased strength of the affected limb was observed in 22% of the patients. Decreased range of joint motion was seen in 20% of the patients. Chronic pain was reported in 48% of the patients. Tactile sensibility was decreased in 30%, thermal sensibility in 14%, painful sensibility (hypoalgesia) in 12%, kinetic-postural sensibility (hypokinesthesia) in 4% and vibratory sensibility was decreased or abolished in 16% of the participants. Cognition and mobility domains were those with the highest frequencies of participants with any degree of disability, each with 57%. The summary WHODAS 2.0 disability rate was 59%. Age > 59 years (p = 0.02)] was associated with protection against disability. Difficulty in moving the limb (p = 0.05), pain at the affected limb (p < 0.01), limitations of daily activities (p < 0.01) and decreased thermal sensibility (p = 0.05) were significantly associated with disability. The present study consists of the first follow-up investigation involving Bothrops snakebite patients related to long-term disabilities. These findings represent important data on Bothrops snakebites causing clinically significant long-term neuromusculoskeletal and sensory disabilities, resulting in reduced quality of life of the patients.

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk.

This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ -25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ -10 °C) circumstances. The findings indicated elevated amounts of plasmin system components in cold-stressed raw milk. While storing UHT milk at 25 °C, the concentrations and activity of plasmin in the milk exhibited an initial increase followed by a decrease, peaking around the 30th day. The maximum plasmin level and activity in cold-stressed milk were 607.86 μg/L and 15.99 U/L, respectively, with the beginning of gelation occurring around day 60. The higher activity of plasmin in cold-stressed milk led to the poorer stability and sensory assessment of the milk. However, heat-stressed milk is not such a problem for UHT milk as cold-stressed milk. The findings indicate shortcomings in the quality of cold-stressed milk and its adverse effects on the stability of UHT milk, underscoring the necessity of preventing cold stress in the herd and refraining from utilizing cold-stressed milk as a raw material for UHT production.

Органолептическая оценка традиционных индийских десертов с добавлением сиропа агавы

Sugar is among the least beneficial foods for health and is often referred to as a sweet poison due to its numerous health hazards. To address this issue, the food industry needs to explore, study, and shift to healthier food choices, such as agave syrup, which has a good potential as a natural sweetener. This study explores the acceptance level of traditional Indian desserts seviyan kheer and rawa sheera where sugar was substituted with agave syrup. Sensory parameters were recorded for both the experimental samples and controls. The sensory evaluation involved two panels represented by culinary experts and semi-experts. The study included a nine-point hedonic scale test and a paired comparison test. Consumer acceptability was checked by calculating significant differences between the standardized formulations and the control samples. Seviyan kheer made with agave syrup showed better acceptance rates in both expert and semi-expert panels (p &gt; 0.05). Both panels preferred the formulations with agave syrup. The results were confirmed by a high-reliability score (Cronbach’s alpha = 0.925); no significant differences occurred between the controls and the experimental samples after consumer acceptability trials. Seviyan kheer demonstrated a higher acceptance rate while rawa sheera was only marginally accepted. The results revealed a good potential of agave syrup as a substitute for sugar in traditional Indian desserts and helped to understand customers preferences for healthier sweeteners. The research also highlighted the value of sensory assessment in determining customer acceptability and provided guidance for future initiatives to create healthier food substitutes. Further research is needed to test the commercial viability and nutritive properties of agave syrup for a wider range of traditional Indian sweets with different combinations of ingredients.

Физико-химические свойства арахисовой пасты с добавлением кокосовой муки и сухого молока

Peanut butter is a popular, versatile food spread globally known for its nutritional value and unique flavor. As consumer preferences evolve, there is an increasing demand for fortified products. Coconut flour and milk powder are potential fortification agents due to their nutritional benefits and compatibility with various food matrices. We explored the effects of incorporating coconut flour and milk powder into peanut butter, analyzing its nutritional composition and sensory qualities. Various combinations (0, 5, 10, and 15% w/w) of coconut flour, milk powder, and their mixture were introduced into peanut butter followed by a thorough physicochemical and sensory analysis. The results showed notable changes in both physical and chemical attributes. Coconut flour and its combination with milk powder increased the moisture content in peanut butter, while milk powder had the opposite effect. The protein content peaked in the peanut butter with 15% coconut flour, while the fat content diminished with higher concentrations of coconut flour and milk powder. Carbohydrate levels in the supplemented samples surpassed those of the control and commercial peanut butters. All the variants exhibited a pseudoplastic flow behavior, with coconut flour and milk powder concentrations affecting viscosity. The textural analysis revealed differences in oil separation, spreadability, and firmness, with 15% coconut flour yielding the highest firmness and oil separation. Noteworthy color changes were evident, particularly with the inclusion of 15% milk powder. Sensory assessments favored the peanut butter with a 15% blend of coconut flour and milk powder, while the color preference leaned towards the 15% milk powder variant. The consumers preferred the peanut butter fortified with a 15% blend of coconut flour and milk powder. Our research can help food manufacturers create healthier, more appealing products that cater to evolving consumer preferences and dietary requirements.

Odour emissions from anaerobically co-digested biosolids: Identification of volatile organic and sulfur compounds.

Anaerobic co-digestion is emerging as an option for wastewater biosolids management. Variations in treatment parameters can impact odour emissions and, in turn, odour nuisance reduces community acceptance and alternatives for beneficial reuse of biosolids via land application. This study assessed odour emissions from digested sludge and biosolids resulting from the anaerobic co-digestion of wastewater sludge with beverage rejects (beer and cola) and food wastes. The sludge and biosolids were obtained from two parallel pilot plant digesters operating with primary sludge obtained directly from a wastewater treatment plant, in which five different campaigns of co-digestates were studied - beer reject (10%), cola reject (10%), food waste A (10%), food waste A (20%), and food waste B (10%). Gas chromatography-sulfur chemiluminescence detector (GC-SCD) and gas chromatography-mass spectrometry (GC-MS) were used for detection of volatile sulfur compounds (VSCs) and volatile organic compounds (VOCs) respectively. Sensory assessments were conducted using an odour detection port (ODP) connected to the GC-MS with two panellists. Variations in concentration, frequency, and intensity, were observed between the different campaigns. Hydrogen sulfide was the predominant VSC. However, other VSCs such as methyl mercaptan, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide were also identified as important odorants. Sixteen of the VOCs were identified as potential odorants, with toluene and 2-butanone having the highest VOCs concentrations and p-cresol having the highest odour activity values. Despite limited attention in the literature, VOCs contributed to the overall odour perception of biosolids and sludge gaseous emissions. This study highlighted the unpredictability of the impact of anaerobic co-digestion on odour emissions, emphasizing the need for thorough examination before introduction of co-substrates. Further research is recommended to understand the impact of different co-substrate feeds on odorant emissions.

Odor prediction of whiskies based on their molecular composition

Aroma compositions are usually complex mixtures of odor-active compounds exhibiting diverse molecular structures. Due to chemical interactions of these compounds in the olfactory system, assessing or even predicting the olfactory quality of such mixtures is a difficult task, not only for statistical models, but even for trained assessors. Here, we combine fast automated analytical assessment tools with human sensory data of 11 experienced panelists and machine learning algorithms. Using 16 previously analyzed whisky samples (American or Scotch origin), we apply the linear classifier OWSum to distinguish the samples based on their detected molecules and to gain insights into the key molecular structure characteristics and odor descriptors for sample type. Moreover, we use OWSum and a Convolutional Neural Network (CNN) architecture to classify the five most relevant odor attributes of each sample and predict their sensory scores with promising accuracies (up to F1: 0.71, MCC: 0.68, ROCAUC: 0.78). The predictions outperform the inter-panelist agreement and thus demonstrate previously impossible data-driven sensory assessment in mixtures.

The Turkish Version of the Revised Nottingham Sensory Assessment: Validity and Reliability in Chronic Stroke Survivors.

Evaluation of sensory functions in chronic stroke survivors is essential to plan and implement effective treatment and rehabilitation. To investigate the validity and reliability of the Turkish version of the Revised Nottingham Sensory Assessment (rNSA-T) in chronic stroke survivors. We applied the World Health Organization's translation protocols to develop the rNAS-T. We then tested its validity and reliability in 85 chronic stroke survivors using criterion validity and consistency for demographic variables, as well as test-retest and inter-rater reliability analyses. The criterion validity of the rNSA-T was supported by significant correlation between participants' scores on the rNSA-T, the Katz Index of Independence in Activities of Daily Living (Katz-AD) (r = 0.430-0.674, P < 0.05), and the Rivermead Motor Assessment (RMA) (r = 0.528-0.773, P < 0.05). rNSA-T results remained consistent across variables of sex and side affected by stroke (P > 0.05). The test-retest reliability of the rNSA-T was excellent in all subdimensions (ICC = 0.865-1.000), as was the inter-rater reliability (κ = 0.875-1.000). The rNSA-T is a valid and reliable tool for evaluation of sensory functions in chronic stroke survivors.

A Novel Image-Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation.

Rapid detection of pork quality has garnered increasing attention due to its status as one of the most widely consumed meats in the world. This study developed an electrochemical impedance combined with sensory evaluation method to achieve real-time imaging and quality assessment of pork. The optimal parameters for pork detection were determined through system performance tests and a Design of Experiment, which included the use of an adjacent excitation pattern, an excitation current of 15 mA at 10 kHz, a detector diameter of 5 cm, and stainless-steel electrodes embedded in the pork. This method facilitated real-time imaging, evaluated the distribution of lean and fat, and accurately distinguished different qualities, demonstrating strong correlation with sensory assessments. Furthermore, it could assess pork with varying levels of freshness, achieving a distinguishing index of 99.93. Hence, this approach holds promising potential for applications in the domain of meat quality assessment.