Odor Taste Research Articles

Water Quality Analysis of Bore Wells in Government Medical College at Mera Rajouri

Abstract: Water Quality of two bore wells in newly constructed Government Medical College at Mera Rajouri was analysed for some important physico- chemical parameters like colour, taste odour, turbidity, pH, TDS, Alkalinity, Hardness , Chloride Content, Calcium, Copper, Iron,, manganese, sulphates, nitrates and fluorides. Three samples for both the bore wells were taken from site and then transferred to the Public Health Engineering (PHE) Division Rajouri lab. The analysis was carried out using the methods recommended by Indian Standard Drinking Water-Specification (Second revision). The results were then compared with the prescribed limits set by the said IS code. The study revealed that water on the whole for Medical college for both the bore wells was safe and was well within the prescribed limit of Indian Standard Drinking Water-Specification (Second revision)[9], the water sample however in 1st Bore well was little higher but was safe. The water can be safely used for any of the domestic/drinking purpose without any danger.

The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods.

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel.

The Number of Fungiform Papillae, Taste Sensitivity and Smell Functions of Children Aged 11-15.

Differences in the ability to identify and perceive tastes and smells might influence food consumption and, ultimately, chronic nutrition-related conditions such as overweightness and obesity. This study aimed to investigate the associations between taste sensitivity and odour function, anthropometry, and quantity of fungiform papillae in children at age 11–15. Taste strips (4 base tastes), U-Sniff sticks (12 selected smells), and a filter paper strip impregnated with 6-n-propylthiouracil (PROP) were used. The photographic method was used to estimate the number of fungiform papillae (FP) on the tongue. The results showed that the quantity of FP was not related to anthropometry or gender. The taste test total scores were higher for girls, for whom the median score was 14 (12.0–15.0), than for boys, for whom the median score was 12 (9.0–13.0). Of the children, 13.9% had some difficulty in identifying odours. The Mann–Whitney U test showed that children who were most sensitive to bitter taste had more FP (p = 0.0001). The median score for this group (score = 4) was 34.0 (27.0–37.0). For those who had some problems with correctly assessing all bitter taste strips (score = 0–3), the median score was 24.0 (20.0–31.0). Higher numbers of FP were also observed in tasters, that is, people sensitive to PROP, than in nontasters. Only some measures of the taste function correlated with each other, but not very significantly. We concluded that there are multiple perceptual phases of taste, with no single measure able to entirely represent the sense of taste.

Extraction and Formulation of Perfume from Pelargonium Graveolens Essential Oil

Essential oils are found in different plants these are different from fatty oils because they evaporate on contact with air and they possess a pleasant taste and strong aromatic odour. The main compounds of geranium is citronellol (24.54%) Geraniol (15.33%) Citronellyl formate (10.66%) and linalool (9.80%) The essential oil of Pelargonium Graveolens from the areial parts obtained by steam distillation and analyzed by gas chromatography mass spectrometry (GC-MS) and this oil are used in high grade perfumery.perfume industries are growing demand as the living standards improving day by day.The increasing demand of perfume they mask the body odour.various methods of oil extraction such as solvent extraction,hydrodistillation, expression and steam distillation can be used for oil extraction.Distillation based processes steam and vacuum distillation preferred for the extraction of essential oils from the Pelargonium Graveolens plants. The extracted essential oils was formulated into perfume using a fixative and carrier solvent.

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor–taste interactions.

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor–taste interaction in black tea infusions.

Odor-Taste Interactions in Food Perception: Exposure Protocol Shows No Effects of Associative Learning.

Repeated exposure can change the perceptual and hedonic features of flavor. Associative learning during which a flavor’s odor component is affected by co-exposure with taste is thought to be central in this process. However, changes can also arise due to exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of exposure without taste by repeatedly presenting one odor together with sucrose and a second odor alone. Sixty individuals attended two testing sessions separated by a 5-day Exposure Phase during which the stimuli were presented as flavorants in chewing gums that were chewed three times daily. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the notion that food preferences are modulated by exposure, odor pleasantness increased between the sessions independently of whether the odor (basil or orange flower) had been presented with or without sucrose. However, we found no evidence of associative learning in any of the tasks. In addition, exploratory equivalence tests suggested that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that the hypothesized effects of associative learning are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to evaluate the relative support for these explanations and, if experimental conditions can be identified that reliably produce such effects, to identify factors that regulate the formation of new odor–taste associations.

Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception

Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a “usual” salt concentration (PPS2), ii) with “reduced” salt (PPS1: −50%), and iii) with reduced salt and a “beef stock” odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor–taste interactions with potential top-down effects on primary sensory regions.

KARAKTERISTIK PENGERINGAN KELAPA PARUT MENGGUNAKAN ALAT PENGERING SILINDER TIPE RAK

Desiccated coconut is one of the diversification of coconut products which is cut into pieces or grated into small pieces and dried, white, sweet taste and distinctive odor. The purpose of this study was to determine the drying characteristics of desiccated coconut using a cylindrical dryer. Eight trays, each containing 350 grams of grated coconut, were arranged on a tray and measured the air temperature in the drying chamber, the temperature of the material, as well as the moisture content of the material during drying both on the top rack, middle rack and bottom rack. The results showed that the air temperature in the drying chamber and the temperature of the material were significant, and moisture content during drying of materials both on the top rack, middle rack and bottom are relatively significant. The constant rate of drying of grated coconut on the upper rack, middle rack and lower rack is 0.1306 - 1338 minutes-1. The predicted value of grated coconut water content shows that it is almost close to the observed water content value, which is marked by a coefficient of determination that is close to 1.

Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception

If odor and taste are presented in a context with high temporal proximity, they are more likely to be perceived as a flavor object. However, if odor and taste are presented in a context with low temporal proximity as well as a context with high temporal proximity, they may be less likely to be perceived as a flavor object. Based on these expectations, we hypothesized that sensitivity to temporal difference between two sensations (i.e., temporal resolution of synchrony perception) is higher when odor and taste are presented under a condition including a context with low temporal proximity than under a condition excluding it. To test this hypothesis, we required participants to determine whether olfactory and gustatory stimuli were presented simultaneously under a condition including a context with low temporal proximity (wide-range condition) and under a condition excluding it. In addition, we also tested visual–gustatory and olfactory–visual combinations. The temporal resolution was significantly higher under the wide-range condition than under the narrow-range condition, supporting our hypothesis. For odor and taste to be perceived as flavor, people not only must experience high temporal proximity of the two sensations but also must not experience low temporal proximity of the two sensations. The findings of this study suggest that the higher the sensitivity to a temporal difference between odor and taste, the lower the robustness of a flavor object (i.e., the strength of the odor–taste connection).

English

Warbugia ugandensis is among the ten most utilized medicinal plants in East Africa. Stem-bark and leaves are used as remedies for malaria, stomachache, coughs and several skin diseases. Consequently, the plant is endangered because of uncontrolled harvest from the wild and lack of domestication. There is therefore fear of poor quality commercialized products due to lack of quality control mechanisms. The objective of this study was to investigate features of diagnostic value that could be used to confirm its authenticity and purity. Samples in the study were obtained from six different geographical locations in Kenya by random purposive sampling. Macroscopic and microscopic studies of the leaf and stem-bark were done based on a modified method from the American herbal pharmacopoeia. The study revealed over five macroscopic and organoleptic characteristics for W. ugandensis leaf and stem-bark including strong aromatic odor and bitter peppery taste. Major microscopic characteristics of the leaf included anomocytic stoma, oil glands and trichomes. Microscopy of stem-bark revealed scaly outgrowths and parenchyma cells in addition to clusters of simple starch granules. Macroscopic and microscopic features of diagnostic value identified can be used to evaluate the quality of W. ugandensis herbal materials especially for confirmation of purity and authenticity. Key words: Microscopic, macroscopic, Quality, Warbugia ugandensis, herbal.

Experience Informs Consummatory Choices for Congruent and Incongruent Odor-Taste Mixtures in Rats.

Experience is an essential factor informing food choice. Eating food generates enduring odor-taste associations that link an odor with a taste's quality and hedonic value (pleasantness/unpleasantness) and creates the perception of a congruent odor-taste combination. Previous human psychophysical experiments demonstrate that experience with odor-taste mixtures shapes perceptual judgments related to the intensity, familiarity, and pleasantness of chemosensory stimuli. However, how these perceptual judgments inform consummatory choice is less clear. Using rats as a model system and a 2-bottle brief-access task, we investigated how experience with palatable and unpalatable odor-taste mixtures influences consummatory choice related to odor-taste congruence and stimulus familiarity. We found that the association between an odor and a taste, not the odor's identity or its congruence with a taste, informs consummatory choice for odor-taste mixtures. Furthermore, we showed that the association between an odor and a taste, not odor neophobia, informs consummatory choice for odors dissolved in water. Our results provide further evidence that the association between an odor and a taste, after odor-taste mixture experience, is a fundamental feature guiding consummatory choice.

KARAKTERISASI SIMPLISIA DAN EKSTRAK DAUN BANDOTAN (Ageratum conyzoides L) SEBAGAI KANDIDAT OBAT KARIES GIGI

Bandotan leaves (Ageratum conyzoides L) has an activity to inhibit the growth of Streptococus mutans bacteria cause dental caries. This Research was designed to establish quality and safety standards for simplicia and Bandotan leaves extracts. This research is non-experimental, which includes sampling, determination, making simplicia, and extraction. Characterization tests including organoleptic, macroscopic, microscopic, phytochemicals screening using TLC, determination of soluble water content, soluble ethanol content, total ash content, water soluble in ash content, acid insoluble in ash content and decrease drying. Organoleptic characteristics of simplicia test showed dark green, has bitter taste and aromatic odor typical of bandotan. The extract showed blackish green, aromatic aroma typical of bandotan and has very bitter taste. Phytochemical screening showed that bandotan leaf extract contains alkaloids, steroids, flavonoids. Microscopic of Simplicia showed hair covering, upper and lower epidermis, corrugated walls with anomistic type stomata, mesophyll covering palisade tissue. The percentage simplicia and extract of soluble water are 2% and 2,4 %. Percentage soluble ethanol are 12,9% and 9,5%. Percentage of total ash content 25,5% and 51%. Percentage water soluble in ash content are 10% and 7,35%. Percentage acid insoluble in ash content are 9,7 % and 2,5%. Percentage decrease drying are 11% and 75%.

A Pharmaceutical And Preliminary Analytical Study On Ksheerinivruksha ArkaEditor in Chief RGUHS Journal of AYUSH Sciences

INTRODUCTION Arka Kalpana is one among the Pancha Vidha Kashaya Kalpana according to Arka Prakasha. Arka is a unique preparation in which the water soluble active principles are extracted from different drugs through distillation methods. Ksheerinivruksha Arka mentioned in Arka Prakasha is indicated in Vrana Ulcer Medhoroga Hyperlipidaemia Visarpa Herpes zoster.METHODOLOGY In this study Ksheerinivruksha Arka is prepared with a 110 drug to water ratio and as the general method of preparation 60 of the distillate is collected out of total volume. An attempt has been made to prepare Ksheerinivruksha Arka and to check its Organoleptic characters such as appearance taste odour and Physico-chemical analysis such as Viscosity Refractive index RI Total Suspended Solids TSS Specific gravity pH Boiling point and Volatile oil content.RESULT Clear transparent colourless liquid- Arka is obtained with characteristic odour and taste indicating the presence of the drug constituents in it. Physico-chemical analysis is repeated three times and the average value is calculated and noted.DISCUSSION Its Organoleptic characters are similar to that of Arka standard protocol. As per Physico-chemical analysis it is slightly acidic in nature with specific gravity and boiling point almost close to that of water as it is a water distillate along with other relevant parameters.

Multivariate Statistical Analysis and Odor-Taste Network To Reveal Odor-Taste Associations.

Odor-taste association has been successfully applied to enhance taste perception in foods with low sugar or low salt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look for odors able to enhance some specific taste, we tested different multivariate analyses to find links between taste descriptors and odor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68 odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, and sourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odors described as either fruity, sweet, strawberry, candy, floral, or orange are associated with sweetness, while odors described as either toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization of the links between odor and taste descriptors. As an example, a positive association was found between butter odor and both saltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could be used to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors.

Characterization of orodispersible films formulated with natural flavors

The oral route is one of the most used for the administration of solid dosage forms because it is convenient, economical and easy to administer, however, it may present as limitations the difficulty of swallowing for some patients. Orodispersible films (ODF) constitute a pharmaceutical form, innovative, practical, versatile and easy to administer. They are characterized by thin, flexible polymeric films developed for oral drug administration and can overcome the swallowing difficulties associated with solid dosage forms such as tablets and capsules. In addition to the drug, orodispersible dosage forms have in their composition film-forming polymers, plasticizers, sweeteners, saliva stimulating agents, flavoring agents, coloring agents, stabilizers, thickeners, permeation enhancers and disintegrants. Sweeteners, flavors and flavorings give ODF a sweet taste and pleasant odor and can contribute to masking excessively bitter drugs. The present study aimed to develop and evaluate the physicochemical and organoleptic properties of ODF formulated with two different flavorings so that they can be used to deliver drugs with oral absorption potential. Two samples were produced using the essential oils of Sicilian lemon and tangerine. The samples were submitted to a preliminary stability test and evaluated in terms of appearance, color, odor, flavor, pH, disintegration time and average weight. The results revealed potential in the use of Sicilian lemon and tangerine essential oils in the development of ODF, however, in the preliminary stability study, very noticeable changes were observed for the samples stored under different temperature conditions. Although other more in-depth studies should be conducted in the characterization of the samples produced, the approach adopted in this study can contribute to the construction of a scientific basis for the development of preparations involving ODF.

Reversal learning in Drosophila larvae.

Adjusting behavior to changed environmental contingencies is critical for survival, and reversal learning provides an experimental handle on such cognitive flexibility. Here, we investigate reversal learning in larval Drosophila. Using odor–taste associations, we establish olfactory reversal learning in the appetitive and the aversive domain, using either fructose as a reward or high-concentration sodium chloride as a punishment, respectively. Reversal learning is demonstrated both in differential and in absolute conditioning, in either valence domain. In differential conditioning, the animals are first trained such that an odor A is paired, for example, with the reward whereas odor B is not (A+/B); this is followed by a second training phase with reversed contingencies (A/B+). In absolute conditioning, odor B is omitted, such that the animals are first trained with paired presentations of A and reward, followed by unpaired training in the second training phase. Our results reveal “true” reversal learning in that the opposite associative effects of both the first and the second training phase are detectable after reversed-contingency training. In what is a surprisingly quick, one-trial contingency adjustment in the Drosophila larva, the present study establishes a simple and genetically easy accessible study case of cognitive flexibility.

Produktivitas Amino Acid Fish Aggregation pada Alat Tangkap Bagan Apung di Perairan Palabuhanratu, Sukabumi

Fish has two chemical sensory/receptor systems that smell (olfactory) and taste (gustatory) odor that adapt to the specific substance of the environment. In general, olfactory is similar to nasal organs for human nostrils. The olfactory receptors detect chemical stimuli in the form of electrical signals. Based on the ability of fish that can respond to chemical stimuli through the sense of smell, a substance can be used to attract the attention of fish. In response to this reality, AFA (Amino Acid Fish Aggregation) can be developed as a fish collecting tool to attract fish bu using amino acid preparation that works though the sense of smell and taste of fish. The objectives of this study were to design and produce a prototype of Amino Acid Fish Aggregation (AFA), to determine the productivity of catches of raft lift net by using AFA, and to calculate the length of the weight of the catch using AFA. The data used were catch data with weights and lengths of fish catch by raft lift net using AFA. The results showed that the AFA prototype which had a size of p x l x t : 35 x 22 x 15 cm and the highest catches was found at 18.00-00.00 WIB by using AFA with raft lift net. The catches using AFA in Palabuhanratu waters amounted to 5 types of fish, namely stolephorus sp., sardinella sp., rastrelliger kanagurta , euthynnus affinis, trichiurus sp., and positive allometrics were found in rastrelliger kanagurta and anchovy, but negative allometrics were found in euthynnus affinis , sardinella sp., and trichiurus sp.

Patient satisfaction after rehabilitation with tooth-supported fixed partial dentures: A cross-sectional study

Introduction: Patients' perceptions of their oral health status are important outcomes in prosthodontics. There is an increasing realization that patient evaluation of the satisfaction with the worth of such treatment must be a consideration in any measure of overall prosthodontic success. Aims and Objectives: This study aimed to evaluate the patients' satisfaction after rehabilitation with fixed partial dentures (FPDs) considering esthetic and functional outcome as well as comfort and overall quality of life after treatment. Materials and Methods: Two hundred patients undergoing FPD treatment at the Department of Prosthodontics, VSPM Dental College and Research Centre, Nagpur, were selected to participate in the cross-sectional study using a patient satisfaction questionnaire after a week of insertion of the FPD prosthesis. Results: About 86.3% of the examined patients were satisfied with the fixed prosthesis, whereas 13.7% were not satisfied with their fixed prosthesis. Ninety-four percent of the patients were satisfied with the appearance of the prosthesis immediately after placement which increased to 98% after a week of cementing the prostheses. Regarding the functioning masticatory ability, 91% of the examined patients were satisfied with the fixed prosthesis. On evaluation of the patient satisfaction for cleansability and awareness of oral hygiene practices, 58% of patients were happy with the cleansability of the prosthesis, whereas 42% were unsatisfied with the cleaning of their prosthesis. Three percent of patients complained of bad taste and foul odor from the base of the prosthesis. Conclusion: Factors such as cleansability and comfort of the fixed prosthesis also play an important role along with appearance and masticatory ability while considering the patient satisfaction and success of prosthesis. Counseling the patients regarding unrealistic expectations should be taken care of right from the diagnosis and treatment planning stage to ensure high satisfaction level and overall success of the fixed prosthodontic treatment.

Application of Analytical techniques in characterization ofCalx, a dosage form of traditional systems of medicine

Calx is a unique dosage form of traditional medicinal system and is considered more effective than others. Calx is mainly prepared from metals and minerals. Metals and minerals are transformed either into their carbonates or oxides by Ihraq Ignition or Taklees calcination to make it suitable for internal human use. The product of calcination is known as calx or Kushta in Unani Bhasma in Ayurveda and Parpam in Siddha. Traditional methods color odor taste consistency floating test finger test wall sticks test curd test lemon test etc. for analyzing the quality and purity of calx are not efficient in detecting heavy metal toxicity. Modern analytical techniques viz. X-ray Diffraction X-ray Fluorescence Inductively Coupled Plasma Atomic Emission Spectroscopy Inductively Coupled Plasma Optical Emission Spectroscopy Inductively Coupled Plasma Mass Spectrometry Atomic Absorption Spectroscopy etc. can detect traces of metal and is more reliable for quality and purity analysis. This review is focused on the application and advantages of these techniques in the characterization of calx.nbspnbsp