Sensory Impact Research Articles

Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

The analytical and sensory analysis of wines aged in barrels of French and American oak with three different levels of toasting was performed to determine the relationship between the volatile substances released by oak wood and sensory appreciation by a trained panel. For that purpose, a discolored white wine of Macabeo and a red wine of Cabernet Sauvignon from 2012 vintage were aged for 12 months in new barrels. Similar wines from the following vintage were aged in the same barrels for knowing how the use of the barrels affects their capacity to release volatile substances and its organoleptic impact. A significant correlation was found between the appreciation of coconut and smoked/toasted notes by the panel and the theoretical sensory impact of β-methyl-γ-octalactone and volatile phenols, respectively, in two different wines aged in new oak barrels. Vanillin correlated significantly in only one of the wines tasted. The panelists generally preferred wines aged in medium-toasted new barrels for both oak species. In a triangle test, tasters could distinguish between wines aged in new American and French oak barrels when the toasting level was light or medium but not when it was heavy. They were also able to distinguish between wines aged in new and 1-year-used barrels. It can be concluded that the botanical origin of the oak, the toasting level of the staves and the number of times that the barrels have been used previously have a real impact on the volatile composition of the wine and in its sensory impact.

Make me feel: sensing technology in contemporary scenography

ABSTRACTMainstream entertainment and commercial attractions today broadly exploit ideas that call for the kinetics of performance space to forge a deeper connection between material and immaterial scenography. In order to understand their relevance for widening the scope of the audience's sensory embodiment into a spectacle, this article take a closer look at scenographic practices that substantially rely on robotic and mechanical structures to support digital projections. This case study examines the sensory impact of ride seats in audience galleries (Hubei in the Air, 2016), of robotic structures that manipulate large-scale screens (The Han Show, 2014), of the kinetic stage as an interactive projection surface (Ká, 2004), and of fountain systems as liquid screens (The House of Dancing Water, 2010; Wonder Full, 2011; Spectra, 2017). Exploring their mechanics, interaction and content will echo Lyotard's challenge regarding the use of power and knowledge to destabilize previous concepts. Depending on the applied strategy, scenographic approaches are considered from the perspective of either the audience or the performers. Examining whether these contemporary uses of technology in scenography destabilize or reinforce past practices to create a sensory impact on the audience, to make them ‘feel’ the projected space, I explore questions of how performing technology senses us, and how we, in return, sense technology.

Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil’s sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam.

Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach.

In this study, highly predictive LC-MS features (retention time_ m/ z) derived from untargeted chemical fingerprinting-multivariate analysis (MVA) previously used to model flavor changes in citrus fruits related to aging (freshness) were further isolated and analyzed for sensory impact, followed by structural elucidation. The top 10 statistical features from two MVA approaches, partial least-squares data analysis (PLS-DA) and Random Forrest (RF), were purified to approximately 70% via multidimensional liquid chromatography-mass-directed fractionation to screen for sensory activity. When added to a 'fresh' orange flavor model system, 50-60% of the isolates were reported to cause a sensory change. From the subset of the actives identified, two compounds were selected, on the basis of statistical relevance, that were further purified to >97% for identification (MS, NMR) and for sensory descriptive analysis (DA). The compounds were identified as nomilin glucoside and a novel ionone glucoside. DA evaluation in the recombination orange model indicated both compounds statistically suppressed the perceived intensity of the "orange character" attribute, whereas the novel ionone glycoside also decreased the intensity of the floral character while increasing the green bean attribute intensity.

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same age, and that acetate levels increased gradually during ageing. Olfactory threshold of (S)-2-methylbutyl acetate was evaluated at 313µg/L in dilute alcohol solution (12% v/v) and 1083µg/L in a fruity aromatic reconstitution, reflecting its presence in wines at subthreshold concentrations. At concentrations considerably lower than its olfactory threshold, 2-methylbutyl acetate was associated with blackberry-fruit and banana notes. It was also revealed that, even at subthreshold concentrations, this compound had a modification on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted, for the first time, its specific contribution to black-, fresh-, and jammy-fruit notes, despite its subthreshold concentrations.

Structural, textural and sensory impact of sodium reduction on long fermented pizza

The aim of this study was to elucidate the microstructural, textural, and sensory impact of sodium reduction and its partial replacement by potassium chloride in pizza dough and crusts prepared by a traditional long fermentation process. For the first time, macrostructural changes in texture were elucidated and quantified by a novel protein network analysis. The fermentation process exerted a strengthening effect in the doughs, allowing to reduce sodium up to 25% without any negative impact on texture. Sodium reduction by 15% did not cause any significant textural changes in pizza crusts and partial replacement by KCl resulted in a strengthened dough and firmer pizza crust. The use of toppings masked the effect of lowering the sodium content, allowing to increase the reduction level from 15% to 35%. A reduction of NaCl by 25% with an addition of KCl achieved high acceptance in the sensory evaluation.

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques.

Blueberry (Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars (“Biloxi,” “Brigitta Blue,” “Centurion,” “Chandler,” and “Ozark Blue”) harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V. corymbosum L. (“Brigitta,” “Chandler,” “Liberty,” and “Ozark Blue”), V. virgatum Aiton (“Centurion,” “Powder Blue,” and “Sky Blue”), V. myrtillus L. (three wild genotypes of different mountain locations), and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs, for the most aldehydes, alcohols, terpenoids, and esters that can be used as putative biomarkers to rapidly evaluate the blueberry aroma variations related to ripening and/or senescence as well as to genetic background differences. Moreover, the obtained results demonstrated the complementarity between chromatographic and direct-injection mass spectrometric techniques to study the blueberry aroma.

Sensory recovery of non-innervated free flaps and nasolabial island flaps used for tongue reconstruction of oncological defects.

The aims of this study were to assess sensory recovery and impact on life quality after tongue reconstruction of oncological defects using different flap types. Thirty-two patients who underwent tongue reconstruction for oncological defects 9·3 months after surgery with non-innervated radial forearm free flaps (RFFFs) (N = 16), non-innervated anterolateral thigh free flaps (ALTFFs) (N = 8) and nasolabial island flaps (NLIFs) (N = 8), and 20 age- and gender-matched healthy controls participated in the study. The modalities assessed were cold detection threshold, warm detection threshold (WDT), cold pain threshold, heat pain threshold (HPT), mechanical detection threshold (MDT), mechanical pain threshold (MPT) and the Chinese version of Oral Health Impact Profile-49. ALTFFs was significantly more sensitive than RFFFs (P = 0·005) and NLIFs (P = 0·014) for WDT, and showed a better sensory recovery than RFFFs for HPT (P = 0·011). ALTFFs and NLIFs showed significantly better sensory recovery than RFFFs for MDT (P < 0·005). NLIFs showed the best sensory recovery for MPT, followed by ALTFFs and lastly RFFFs (P = 0·004). NLIFs also showed the least impact on quality of life measures related to psychological discomfort compared to RFFFs and ALTFFs (P < 0·019). All modalities of sensory recovery in RFFFs did not depend on gender and post-operative radiotherapy (P > 0·05). Different flaps for tongue reconstruction of oncological defects appear to have different patterns of sensory recovery and impact on quality of life measures. A longer follow-up period and larger number of participants will be needed in future studies.

Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves

This research aims to investigate citric acid (CA) 0.5% as alternative to sodium hypochlorite (SH) 200 ppm for washing and disinfecting spinach leaves (Spinacia oleracea L.). The initial disinfection achieved in leaves spot-inoculated with Escherichia coli and Listeria innocua, pathogen surrogates, was investigated along with the effects of time and temperature conditions before processing on the performance of CA and SH. Next, the effectiveness of CA and SH was evaluated throughout refrigerated storage (6.5 °C, 9 days) at a low and high contamination load, 5–6 and 8–9 log CFU.g−1, respectively. And lastly, sensory impact was assessed through a trained panel and instrumental color. Results indicated that there were not significant differences between the initial disinfection achieved by CA and SH. Storing infected spinach under refrigeration, between harvest and processing, played a key role not only in reducing their deterioration but also in assuring their safety by maintaining CA and SH effectiveness against the inoculated surrogates. Citric acid performance was better in controlling surrogates' regrowth along refrigerated storage. And there were not significant differences between CA and SH treated samples with respect to their sensory quality. Therefore, CA could constitute an alternative washing and disinfection method for spinach leaves.

Losing without Fighting - Simple Aversive Stimulation Induces Submissiveness Typical for Social Defeat via the Action of Nitric Oxide, but Only When Preceded by an Aggression Priming Stimulus.

Losing a fight (social defeat) induces submissiveness and behavioral depression in many animals, but the mechanisms are unclear. Here we investigate how the social defeat syndrome can be established as a result of experiencing aversive stimuli and the roles of neuromodulators in the process. While biogenic amines and nitric oxide (NO) are associated with reduced aggression in mammals and insects, their specific actions during conflict are unknown. Although the social defeat syndrome normally results from complex interactions, we could induce it in male crickets simply by applying aversive stimuli (AS) in an aggressive context. Aggressive crickets became immediately submissive and behaved like losers after experiencing two brief AS (light wind puffs to the cerci), but only when preceded by a priming stimulus (PS, stroking the antenna with another male antenna). Notably, submissiveness was not induced when the PS preceded the AS by more than 1 min, or when the PS followed the AS, or using a female antenna as the preceding stimulus. These findings suggest that any potentially detrimental stimulus can acquire the attribute of an aversive agonistic signal when experienced in an aggressive context. Crickets, it seems, need only to evaluate their net sensory impact rather than the qualities of a variety of complex agonistic signals. Selective drug treatments revealed that NO, but not serotonin, dopamine or octopamine, is necessary to establish the submissive status following pairing of the priming and aversive stimuli. Moreover, treatment with an NO donor also induced the social defeat syndrome, but only when combined with the PS. This confirms our hypothesis that aversive agonistic experiences accumulated by crickets during fighting invoke social defeat via the action of NO and illustrates that a relatively simple mechanism underlies the seemingly complex social decision to flee. The simple stimulus regime described here for inducing social defeat opens new avenues for investigating the cellular control of subordinate behavior and post-conflict depression.

N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.

Champagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and aging at low pH (2.95-3.15), as in Champagne wines, lead to several modifications in wine composition. These conditions, combined with extended aging, result in the required environment for the Maillard chemical reaction, involving aromatic molecules, including sulfur, oxygen, and nitrogen heterocycles (such as thiazole, furan, and pyrazine derivatives), which may have a sensory impact on wine. Some aromatic heterocycles in 50 monovarietal wines aged from 1 to 27 years provided by Veuve Clicquot Ponsardin Champagne house were determined by the SPME-GC-MS method. The most interesting result highlighted a strong correlation between certain heterocycle concentrations and wine age. The second revealed a correlation between heterocyclic compound and free amino acid concentrations measured in the wines, suggesting that these compounds are potential aromatic precursors when wine is aged on lees and, thus, potential key compounds in the bouquet of aged Champagnes. The principal outcome of these assays was to reveal, for the first time, that aromatic heterocycle concentrations in Champagne base wines are correlated with wine age.

Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as wine. The present work aimed at developing a chemo-sensory strategy providing different odorless fractions with consistent mouthfeel properties. Three wines with different mouthfeel properties were separated in six different odorless fractions per wine by semipreparative liquid chromatography and Solid-Phase Extraction (SPE). Fractions were sensory analyzed by sorting task, repertory grid, triangulation and Rate-All-That-Apply (RATA) with wine experts. In parallel, fractions were chemically characterized by spectrophotometrical strategies, UPLC-MS and MALDI-TOF-MS.A list of 23 terms related to in-mouth properties (18 to mouthfeel) was generated and successfully employed in the description of wines and fractions by RATA analysis. Fractions containing oligomers of flavanols (from tetramers up to decamers) were mainly coarse, grainy, dry on the tongue and dry on the palate. More surprising was the sensory properties of a fraction containing anthocyanin-derivative pigments, which was especially dry, bitter and persistent as was the original wine. This fraction did not contain either oligomers or polymers of flavanols or flavanol-anthocyanin pigments, but a series of trimers of anthocyanins tentatively identified by MALDI-TOF MS. Further separation strategies are being developed to isolate anthocyanin-derived compounds to further confirm their sensory impact in wines.

Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, the high concentration required to achieve an antimicrobial effect in foods might be incompatible with their sensory acceptance. To avoid this problem, combinations of EOs provide an effective approach reducing the odds of sensory rejection. In our study, 13 EOs of herbs and spices commonly used in the seasoning of meat products were assessed for their antimicrobial activity against Salmonella spp., Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. However, only 7 of them were selected to study their synergistic effect based on their antimicrobial activity and minimum inhibitory concentration (MIC) against foodborne pathogens. EOs of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Combinations of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease in their individual MIC. Thyme EO presented the lowest individual MIC, but its utilization in combination decreased the MIC of the other EOs. Utilization of cinnamon EO also improved the reduction of the individual MICs of the EOs of cumin and parsley. Our results suggest the potential use of EO mixtures to control foodborne pathogens in meat products. Although the individual MIC values of selected EOs decreased, the sensory impact on meat products needs to be assessed.

The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent

AbstractSodium reduction remains an important and ongoing initiative for the meat industry, especially for processed meats. Sodium reduction strategies, including the use of commercial salt replacers and flavor enhancers, are currently available to the food industry, however; their application toward processed meats, and subsequent impact on the sensory profile, has yet to be fully understood. In comparison to control and low salt formulations, two salt replacers (OF45, OF60) and one flavor enhancer (savory powder [SP]) were evaluated for their ability to effectively reduce sodium, while maintaining the sensory properties of restructured hams and smoked turkey sausages. Taste, odor, in‐mouth aroma, and textural properties were evaluated by trained sensory panelists using a hybrid method combining Quantitative Descriptive Analysis® and Texture Profile Analysis®. Formulations with salt replacers were perceived as less salty and more bitter compared to control, especially for OF45, where an off aroma‐induced enhancement of bitterness is postulated. SP elicited lower levels of flavor in restructured ham but may have a flavor enhancing effect in smoked turkey sausages. Processed meat systems with additional flavors may be more optimal for use of salt replacers due to a potential masking effect of bitterness.Practical applicationsSodium chloride is required for the functionality, shelf stability, and eating quality of processed meats. While sodium chloride plays an important role in processed meat, reduction strategies remain relevant for the industry as they continue to meet the consumer demand for low sodium foods. Current approaches for sodium reduction in processed meats include the use of salt replacers and/or flavor enhancers. This study shows that these ingredients can impact textural sensory attributes in some processed meat products. This work also demonstrates that salt replacers can potentially substitute sodium chloride in processed meats that have complex flavor profiles (e.g., addition of spices, smoke), while meats with simple flavor profiles may require further flavor optimization; however, further flavor optimization through the application of flavor modifying ingredients may be required to suppress undesirable levels of bitterness or other off flavors elicited by these ingredients. Flavor enhancers can provide additional complexity to the sensory profile, but this may be more apparent in complex flavored meat matrices.

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.

The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds. Semipreparative HPLC fractionation of wine extracts revealed a fraction with specific green aromas in the early harvest wines. Its sensory impact was confirmed by omission and reconstitution tests. Then, multidimensional gas chromatography coupled with olfactometry and mass spectrometry (MDGC-O-MS/TOF) was used for molecular characterization of the aroma compounds associated with the green aromas. Surprisingly, eucalyptol (1,8-cineole), with menthol odor was highlighted and assayed at concentrations sometimes above its olfactory detection threshold in Cabernet Sauvignon and Fer Servadou wines. Sensory tests confirmed its impact at several concentrations detected in French red wines (up to 2.61 ± 0.03 μg/L) on the menthol nuance and overall green perception, particularly via an additive effect with IBMP. Quantitation of 1,8-cineole in Cabernet Sauvignon and Merlot grapes during berry development in 2015 revealed its varietal origin with abundant concentrations in unripe berries and decrease during grape maturation. Moreover, the implication of an invasive plant (Artemisia verlotiorum) growing in certain vineyards was shown to be responsible for increased 1,8-cineole concentrations in some wines.

The effects of sensory processing and behavior of toddlers on parent participation: A pilot study

ABSTRACTOccupational therapists treat children with sensory processing and behavioral concerns, however, little information exists on how these issues affect parent participation. This pilot study examined the sensory processing and behaviors of toddlers with developmental delays and correlated these with parents’ perceived ability to participate in occupations. Correlation analysis (n = 43) revealed weak inverse relationships existed between anxious/depressed, sleep problems, and aggressive behavior in children and parent participation but no predictive nature between these constructs and parent participation in regression analysis. Clinicians can use the results to enhance parent understanding of how child sensory and behavioral differences impact family participation and foster team collaboration.

Sensory impact of alternative ageing technology for the production of wine brandies

The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur ) and Portuguese chestnut staves (Castanea sativa ). The brandy samples were profiled by descriptive sensory analysis during the ageing period.The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems.The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.

Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance

Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic diseases. Nevertheless, the profile and concentration of anthocyanins are different in function of the fruit used; therefore, the color and health benefits of the juices also show differences. Some red fruit juices have lower concentrations of anthocyanins, for example strawberry, and others have higher concentrations, such as elderberry and black currant juices. High correlation was observed between antioxidant activity and red fruit juices’ total anthocyanins concentration. Therefore, this review will addresses red fruit juices phenolic composition, with a special focus on the challenges for future, and some ideas on the sensory impact.

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines.

Recent studies concerning the aroma of noble rot dessert wines revealed the importance of a well-known phenomenon in perfumery, the perceptual blending, to create the perception of "overripe orange" nuances. Thus, compounds associated with both oak wood aging (3-methyl-4-octanolide and eugenol) and Botrytis cinerea development under the form of noble rot (2-nonen-4-olide and γ-nonalactone) contribute to a specific aroma of great noble rot dessert wines through perceptual interaction phenomena. This synthetic perception phenomenon was established from reconstitution, addition, and omission sensory experiments, using wine extract fractions supplemented with the volatile compounds previously mentioned. To better understand the sensory impact of these compounds, the goal of this research was to study the contributions of enantiomeric forms of 2-nonen-4-olide and γ-nonalactone and the diastereoisomers of 3-methyl-4-octanolide. After multidimensional chiral chromatography analysis, the relative proportions of enantiomers or diastereomeric forms were first established and then sensory experiments were carried out using the reference compounds with isolated fractions from dessert wines. A dominance of the R form was established for 2-nonen-4-olide, which was correlated with wine aging, while the S form is more dominant in young dessert wines. Furthermore, the reconstitution experiments confirmed perceptual interaction phenomena and revealed the sensory contribution of (R)-2-nonen-4-olide and cis-3-methyl-4-octanolide concerning the "overripe orange" nuances, whereas no sensory impact for the γ-nonalactone isomers was observed.

Celebration in the Face of Trauma: Supporting NICU Families through Compassionate Facility Design

For families, the modern NICU is a place of both trauma and celebration. In order to support families through these types of experiences, NICUs should be designed to encourage family reunification and presence, facilitate psychosocial support, address/minimize sensory impact, offer social connection, and enable positive framing and revisioning of NICU parental experiences. Design teams must also consider how the NICU becomes an educational space for families, and ensure that the lessons parents learn there will serve them and their children well in the future. “The opposite of a fact is falsehood, but the opposite of one profound truth may very well be another profound truth,” – Niels Bohr.