Sensory Ratings Research Articles

Association between cesarean section and sensory integration dysfunction in preschool children: a prospective cohort study.

To study the association between cesarean section and sensory integration dysfunction (SID) in preschool children through a prospective cohort study. Based on the multicenter mother-infant cohort established by the Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine and the International Peace Maternity and Child Health Hospital Affiliated to Shanghai Jiao Tong University School of Medicine in 2012, the sensory integration functions (three dimensions: vestibular balance, tactile defensiveness, and proprioception) of 392 preschool children were evaluated by the Chinese Children Sensory Integration Capacity Development Rating Scale in 2017. Births by cesarean section were the exposure factors, and the children born by vaginal delivery were enrolled as controls. A multivariable logistic regression analysis was used to evaluate the association of cesarean section with each dimension of SID. The prevalence rate of SID was 21.9% (86/392) among the preschool children, and the prevalence rates of vestibular balance disorder, tactile over-responsivity, and proprioceptive disorder were 5.9% (23/392), 5.4% (21/392), and 15.1% (59/392) respectively. After adjustment for the confounding factors including maternal age at delivery and maternal educational level and child birth situation, the cesarean section group had a significant increase in the risk of proprioceptive disorder (RR=4.16, 95%CI: 1.41-12.30, P<0.05). The stratified analysis based on sex showed that the boys born by cesarean section had a significantly higher risk of proprioceptive disorder than those born by vaginal delivery (RR=5.75, 95%CI: 1.26-26.40, P<0.05). Cesarean section can significantly increase the risk of proprioceptive disorder in preschool children, especially in boys.

Putting quality food on the tray: Factors associated with patients' perceptions of the hospital food experience.

Perceptions of hospital meal quality can influence patient food intake. Understanding what patients prioritise and what they think of current meals can support menu development. The present study assessed patients' food and food-related priorities for hospital meals and their sensory experience using the Hospital Food Experience Questionnaire (HFEQ). Factors independently associated with the HFEQ were determined. Cross-sectional study (n=1087 patients; 16 Ontario hospitals). Patients completed the HFEQ at a single meal. Descriptive statistics determined the importance of food traits and ratings of a served meal using 22 HFEQ questions (five-point Likert scales, total score 110). Bivariate and multivariable linear regression tested the association between patient and hospital characteristics and HFEQ score. Most food traits were rated as 'important' (4) or 'very important' (5) by two-thirds or more of patients. Patients typically rated served meal items as 'good' (4). Mean HFEQ score was 90.60 (SD 10.83) and was associated with patient and hospital traits in multivariable analyses (F42,556 =2.34, p<0.001). Older and woman-identifying patients were more likely to have a higher score. Foodservice models were associated with HFEQ. Cold-plated rethermed food resulted in the lowest HFEQ. Local food use >10% was associated with lower HFEQ score, whereas larger hospitals had a higher score. Patients prioritised taste, freshness and food that met their dietary needs. Meal sensory ratings were average. A gap exists between what patients want in hospital meals and what they receive. Attention to patient demographics and food delivery that retains sensory properties and supports choice may increase HFEQ score.

Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison.

The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.

Inulin application on the optimization of reduced-fat ice cream using response surface methodology

This study investigated the effect of inulin on the physical and textural properties, fat content, and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped cream, and inulin were optimized to create RFIC using a mixture design (D-optimal) with 3 center points. The optimized content of sugar, whipped cream, and inulin in RFIC were 8.58%, 22.18%, and 4.02%, respectively. The optimized RFIC provided a moderate sensory rating score (6.9–7.2) with 13.87% fat content which reduced fat content by 2.30% compared to inulin-free ice cream. The addition of inulin influenced the firmness of RFIC to be increased higher than inulin-free ice cream significantly nonetheless the optimized RFIC also showed the appropriate range of firmness, viscosity, melting rate, and overrun of ice cream product. The outcomes in this study indicated that the ice cream incorporated with inulin can reduce fat content while delivering acceptable sensory perception.

ONVAR: A simultaneous component analysis approach for disentangling outlying and non-outlying variables

Multivariate column-coupled multi-block data are collected in many fields of science. Such data consist of multiple object-by-variable blocks, which all share the variable mode. To summarize the main information in such data, principal component analysis per block (separate PCAs) and simultaneous component analysis (SCA) across blocks are highly popular. The main difference is that, with separate PCAs, the loadings can differ from block to block, whereas SCA restricts the loadings to be the same across the blocks. However, one often sees that most variables have similar correlation patterns across the blocks, whereas a few variables behave differently. We consider those variables as ‘non-outlying’ and ‘outlying’ respectively. For various research goals, it makes sense to model the data in blocks simultaneously but to disentangle the outlying and non-outlying variables and impose different restrictions on them. To this end, we present the new Outlying and Non-outlying Variable (ONVar) method. ONVar models all variables and all blocks simultaneously but allows to capture for which variables the loadings are the same and for which they differ. In a simulation study, we show that ONVar flags the outlying variables correctly most of the time and outperforms existing outlying variable detection heuristics. Finally, we illustrate ONVar by applying it to sensory ratings of multiple bread samples.

Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties.

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P < 0.001) of hardness was noted for PW and PNW samples compared with PN. The sensory ratings were not affected (P > 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks.

This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no significant (p > 0.05) differences in maize chin-chin variants’ and maize finger variants’ except for Serenje and Mkushi districts where maize chin-chin and maize finger showed significant (p < 0.05) differences in their sensory ratings. However, across districts, the most rated maize finger variant was the spiced 100% maize finger. In conclusion, maize-based snacks enriched with soybean flour have proven nutritious with a reasonable acceptability level.

Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition.

The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.

The Effect of Process Parameters on Stewed Beef

To explore the application of stewing technique on the qualities and yields of stewed beef, the effect of process parameters, including solid-liquid ratio, time and temperature on the contents of major compounds, sensory ratings, color, PTA textural attributes and products yields were analyzed. The higher qualities was obtained when beef was stewed at 95°C, 150 min with solid-liquid ration 1:2.0, including high content of amino nitrogen and water-soluble protein, medium content of Nacl, high assessment about color and PTA texture, as well as the best sense.

Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee

Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits. Key words: Health benefits; Inulin; Jerusalem artichoke; Soy milk; Stevia.

An evaluation of selected ion flow tube mass spectrometry for rapid instrumental determination of paper type, origin and sensory attributes

As the food and pharmaceutical industries move toward more sustainable forms of packaging, paper is experiencing somewhat of a comeback as a packaging material. However, by its very nature paper is rich in volatiles—both with and without significant olfactory impact. Human sensory analysis has long been the benchmark for determining that a product is fit for consumer application. However, sensory analysis is limited in its application due to the high per‐sample cost. Selected ion flow tube mass spectrometry (SIFT‐MS) is an instrumental approach that has potential to rapidly screen paper samples for both sensory and chemical composition attributes in a single broad‐spectrum and sensitive analysis of volatiles. In this study, a combined approach utilizing SIFT‐MS sample analysis with multivariate statistical data processing is evaluated for its ability to distinguish between samples of different paper composition (in particular, virgin, recycled, or mixed fibres), mill of origin (manufacturing mill), sensory odour intensity rating, and sensory odour note. Paper samples from four mills were analysed using instrumental and sensory methods, together with one pulp sample. The key discriminating volatiles varied depending on the classification model but typically included hydrogen sulfide, ethanol, acetone, hexanal, dimethyl sulfide, and formaldehyde. The pulp sample generally exhibited significantly higher concentrations of volatiles—especially methanol and hydrogen sulfide. Because it was so different, it was eliminated from certain models—in particular, for determination of the mill of origin. Chemical analysis with multivariate statistical processing exhibited near‐perfect classification of the fibre type and the mill of origin. Evaluation of instrumental prediction of odour intensity rating and odour note used multivariate statistical analysis to correlate sensory and instrumental results. It was found that concentration data provided superior classification of odour intensity rating and odour note than did odour activity values (compound concentrations divided by their human odour detection thresholds [ODTs]). This result is tentatively attributed to significant uncertainties introduced by literature ODTs and the method's limit of quantitation being higher than the ODT for several compounds. When using SIFT‐MS concentration data—when coupled with multivariate statistical data processing—this preliminary study demonstrates potential for rapid, instrumental determination of the odour intensity rating and odour note traditionally determined using human sensory analysis.

Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p &lt; 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.

Gray and white matter abnormalities in primary trigeminal neuralgia with and without neurovascular compression

PurposePrevious researches have reported gray and white matter microalterations in primary trigeminal neuralgia (TN) with neurovascular compression (NVC). The central mechanism underlying TN without NVC are unknown but may include changes in specific brain regions or circuitries. This study aimed to investigate abnormalities in the gray matter (GM) and white matter (WM) of the whole brain and the possible pathogenetic mechanism underlying this disease.MethodsWe analyzed brain morphologic images of TN patients, 23 with NVC (TN wNVC) and 22 without NVC (TN wNVC) compared with 45 healthy controls (HC). All subjects underwent 3T-magnetic resonance imaging and pain scale evaluation. Voxel-based morphometry (VBM) and surface-based morphometry (SBM) were used to investigate whole brain grey matter quantitatively; graph theory was applied to obtain network measures based on extracted DTI data based on DTI data of the whole brains. Sensory and affective pain rating indices were assessed using the visual analog scale (VAS) and short-form McGill Pain Questionnaire (SF-MPQ).ResultsThe VBM and SBM analyses revealed widespread decreases in GM volume and cortical thickness in TN wNVC compared to TN woNVC, and diffusion metrics measures and topology organization changes revealed DTI showed extensive WM integrity alterations. However, above structural changes differed between TN wNVC and TN woNVC, and were related to specific chronic pain modulation mechanism.ConclusionAbnormalities in characteristic regions of GM and WM structural network were found in TN woNVC compared with TN wNVC group, suggesting differences in pathophysiology of two types of TN.

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

Do metallic-coated cups affect the perception of specialty coffees? An exploratory study

The presence of a metallic surface or appearance of product packaging and servingware can impact both the sensory and hedonic perception of various different foods and beverages, including promoting the impression of quality, premiumness, and luxury. A total of 51 coffee experts and 132 consumers took part in the study. Metallic-coated ceramic cups were used to assess whether the outer coating of the cup would influence the perception of two distinct coffee profiles. Hedonic and sensory ratings were assessed. Given the known link between visual metallic surfaces and premium/luxury perception, we also assessed whether participants' impressions of elegance might be mediating between the cup and positive sensory and hedonic judgments. Interaction effects between coffee type and cup finish revealed that higher sensory and hedonic ratings were given to the Brazilian coffee when it was tasted from the bronze cup, and to the Kenyan coffee when sampled from the gold cup (as compared to all other cups). Interaction effects including ‘expertise level’ showed that experts (in contrast to consumers) gave higher ratings of sweetness for both Brazilian and Kenyan when tasted from the bronze cup. Moreover, ‘elegance’ was a predictor of positive judgments when the Brazilian coffee was served in the bronze cup (for both experts and consumers) and when the Kenyan coffee was served in the white cup (for experts only). Despite the preliminary nature of these results, they nevertheless merit consideration by the industry. In addition to innovation, it makes sense to create receptacles that convey some functional and/or perceptual benefit to the coffee drinking experience.

Study of Additive Effect of Yoga and Physical Therapies to Standard Pharmacologic Treatment in Migraine.

Objective We aimed to evaluate and compare the effectiveness of physical and yoga therapies as an adjuvant therapy along with standard pharmacologic treatment in patients with migraine. Materials and Methods A total of 61 consenting patients diagnosed to have migraine were randomized into three groups to receive either standard treatment alone, physical therapy along with standard treatment, or yoga therapy along with standard treatment. The respective adjuvant intervention was taught to the respective group of patients and they were advised to perform it daily for 3 months with weekly telephonic reminders and review of their activity logs. Outcome measures assessed were headache frequency, Short-Form McGill Pain Questionnaire (SF-MPQ), and Headache Impact Test-6 (HIT-6) at recruitment and once every month for 3 months. Statistical Analysis Statistical analysis of the study was done by using Stata 14.1 software. All the descriptive statistics, paired t -test was used to compare the difference between pre and postintervention values of headache frequency, SF-MPQ, and HIT-6 score within all the three groups. Analysis of variance test and post hoc test were used to compare the differences between all groups for outcome measures ( p < 0.05). Results Headache frequency and the visual analog scale before intervention compared during each month intervals for 3 months in all the three groups were significantly decreased in all the three groups ( p < 0.005). Yoga or physical therapy as an adjuvant to standard treatment leads to a higher reduction in headache frequency and severity. Sensory and affective pain ratings of SF-MPQ and HIT-6 also showed a significant improvement at 1 to 3 months of treatment compared with baseline in all the three groups. Conclusion Either physical or yoga therapy as an adjuvant to standard pharmacologic treatment may further improve the quality of life and reduce headache frequency in patients with migraine.

Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boiling water temperature (± 97°C), and pressure boiling (±115°C)). Flour with NaHCO3 immersion treatment continued by pressurized boiling for 35 minutes was chosen to be the best flour because it had the lowest cyanide content, reduced bitter taste, and the highest FRAP (Ferric Reducing Antioxidant Power) values (33.40±1.22 mg/kg; 3.40±1.24 mg/kg; and 58.70±2.67 mg AEAC/g) compared with untreated moringa seed flour (152.15±0.95 mg/kg ;10.29±2.92 mg/kg; and 17.43±1.22 mg AEAC/g). The selected flour was used as a substitute for flour (0%, 10%, 20%, and 30%) in cookies making. Sensory hedonic rating analysis on cookies used 60 untrained panelists. Substitution up to 30% overall did not have a significant difference in acceptance compared to control (0%) except for color attribute.&#x0D; Keywords: bitter, cyanide, Moringa oleifera, functional food, moringa seed flour

Harsh and Sweet Sensations Predict Acute Liking of Electronic Cigarettes, but Flavor Does Not Affect Acute Nicotine Intake: A Pilot Laboratory Study in Men.

Electronic cigarette use is increasing in popularity, and thousands of flavors are available. Adolescent vaping rates in the United States have nearly doubled in the past year. Unlike combustible tobacco, added flavors are not currently regulated for some types of electronic cigarette products. Here, we investigated the role of flavor in electronic cigarette liking and acute intake. Men (n = 39) aged 18-45 vaped in a controlled laboratory setting after being randomized to one of four e-liquids: 6 mg nicotine/mL cherry, 18 mg/mL cherry, 6 mg/mL chocolate, or 18 mg/mL chocolate. They completed several questionnaires, and vaped ad libitum for 10 minutes. After the first puff, participants rated sensations (sweetness, bitterness, coolness, harshness/irritation) on general labeled magnitude scales (gLMS) and rated overall liking on a generalized hedonic scale. Once the 10-minute session ended, participants made another set of ratings. Liking was generally stable across the vaping session and liking varied substantially across the four conditions. Across all conditions, sensory ratings predicted liking: harshness/irritation was negatively associated with first puff liking, whereas perceived sweetness was positively associated with first puff liking. First puff liking associated with increased amount of e-liquid vaped, but not total nicotine intake. Participants appeared to titrate their nicotine intake regardless of assigned condition. Flavored e-liquids affect acute liking ratings, but not acute nicotine intake. These data suggest individuals who regularly vape may titrate their nicotine intake, regardless of flavor, and contrary to expectations, acute liking did not predict total nicotine intake. However, more-liked flavors may potentially make higher nicotine levels more tolerable by adding pleasant sensations directly, rather than by perceptual masking that reduces aversive sensations.

Iconicity ratings for 10,995 Spanish words and their relationship with psycholinguistic variables.

The study of iconicity, or the resemblance between word forms and their meanings, has been the focus of increasing attention in recent years. Nevertheless, there is a lack of large-scale normative studies on the iconic properties of words, which could prove crucial to expanding our understanding of form-meaning associations. In this work, we report subjective iconicity ratings for 10,995 visually presented Spanish words from 1350 participants who were asked to repeat each of the words aloud before rating them. The response reliability and the consistency between the present and previous ratings were good. The relationships between iconicity and several psycholinguistic variables were examined through multiple regression analyses. We found that sensory experience ratings were the main predictor of iconicity, and that early-acquired and more abstract words received higher iconicity scores. We also found that onomatopoeias and interjections were the most iconic words, followed by adjectives. Finally, a follow-up study was conducted in which a subsample of 360 words with different levels of iconicity from the visual presentation study was auditorily presented to the participants. A high correlation was observed between the iconicity scores in the visual and auditory presentations. The normative data provided in this database might prove useful in expanding the body of knowledge on issues such as the processing of the iconic properties of words and the role of word-form associations in the acquisition of vocabularies. The database can be downloaded from https://osf.io/v5er3/ .

Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot.

The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n = 102) were performed. Mean overall quality scores within the range of “very good” quality were found only in non-precooked scCO2-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of “good” quality. The pre-cooking step before scCO2-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO2-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO2-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.