Abstract Abstract: Purpose: UK food system transformation is urgently needed but blue foods (fish) have been only minimally part of this discourse. Informed by community action research in a UK southwest coastal city, fish was identified as a food commodity for food system innovation, leading to local collaborative ‘co-design’ of an iconic British food. The ‘Plymouth Fish Finger’ pilot assessed the practicalities and challenges of this social innovation and its provision into the school meal system. 
Design: Exploratory creative mixed methods mapped the journey of the Fish Finger as a social innovation. Methods drew on ‘co-production’ approaches, involving Community Food Researchers (CFR), co-design with secondary school students, expert fish/school stakeholder consultations, educational pop-up taste tests in primary schools, processual observations and fieldnote reflections. Descriptive statistics and participatory analyses provided quantitative and qualitative insights respectively. 
Findings: Taste testing with schools and communities showed positive sensory and educational attributes. Participatory analyses resulted in five core themes: i) ‘Supply’ – disrupting traditional supply chains; ii) ‘Environmental benefits’ - reduced impact of small vessels; iii) ‘Processing’ - making an appealing product; iv) ‘Education’ - the value of educational input; and v) ‘Upscaling and legacy’ – routes to possible future expansion. An underpinning category was also constructed - ‘Pride and identity meets reality’ which illuminates pride in the product and the imperative of its economic viability. 
Originality: This small-scale exploratory pilot study forged relationships between academics, communities, fishing industry stakeholders, schools and school meal providers. It successfully built the concept of a community-led fish finger social innovation, advocating for collaborative action towards (blue) food system transformation. This paper offers insights and recommendations for research, policy and practice, which exemplify the complex interplay between factors driving distortions in access to and availability of fish within local food systems. 

Don't check after a snack: body checking increases eating-related threat perception.

Urine is historically the oldest biological material used for diagnostic purposes. Urine testing dates to the ancient Babylonians and Sumerians. Uroscopy consisted of visual and organoleptic assessment (color, clarity, odor, taste testing) of urine. Its principles did not change until the Age of Enlightenment. In the 16th century, when the first microscope was constructed, uroscopy was enriched with the assessment of urine sediment. As chemical methods have developed, tests for various analytes in urine have been introduced into diagnostic methods. The presence of sugar and protein and excretion of urea, creatinine, uric acid and electrolytes, such as sodium, potassium, chlorides, calcium, and magnesium and phosphates, were assessed. Over the years, the set of tests performed on urine has changed, among others, due to the possibility of performing more diagnostically reliable tests in blood. Although currently the most common material for laboratory tests is blood, a general urine test has not lost its importance, and it is a widely performed screening test.

The research aims to determine the results of the taste test of local robusta coffee fermented from Mount Sindoro, Mount Sumbing, and Rowo Seneng. This research was conducted from 19 September to 31 October 2024, to carry out organoleptic tests. This research was carried out in the Integrated Laboratory of Bachelorwiyata Tamansiswa University, Yogyakarta. This research method uses a factorial Complete Randomized Block Design (RAKL), where the first factor is the origin of the Robusta Coffee (Mount Sindoro, Mount Sumbing, and Rowo Seneng) and the second factor is the fermentation time (2 weeks, 3 weeks and 4 weeks). Organoleptic data were analyzed using analysis of variance (ANOVA), while Robusta coffee was evaluated through a hedonic sensory test using a hedonic scale from 1 (not liked) to 5 (very liked). The results of the research show that there is a difference in gamification (Pr < 0.01) between the origin of Robusta coffee and the length of fermentation of Robusta coffee and organoleptics which show a significant difference, namely the taste and texture are not significantly different, with this number showing that there is a high level. Origin of Robusta coffee and fermentation time with organoleptic tests which show the interaction of aroma and color by showing the highest numbers. In conclusion, there is no interaction between the origin of the robusta coffee location and the fermentation time on taste and texture, whereas there is an interaction between the origin of the robusta coffee and the fermentation time on the aroma and color.

Exogenous oxytocin (OT) reduces reward-driven food intake. Less is known about endogenous OT and eating behaviour. Preclinical studies suggest peripheral OT levels may reflect the opposite of central appetite-related OT activity. In healthy females, circulating OT declines after eating. Whether this pattern exists in obesity and how endogenous OT relates to hedonic eating remains unclear. We hypothesised that OT would decrease postprandially in adults with obesity and that higher OT exposure, reflecting lower central OT signalling, would correlate with greater reward-driven caloric intake. Sixty-one adults with obesity (56% female; age [mean ± SE] 33.55 ± 0.81 years; BMI 36.77 ± 0.62 kg/m2) consumed a standardised meal following an overnight fast. OT was measured in peripheral blood pre-meal and 30, 60, and 120 min post-meal. Area under the curve (AUC) was calculated to capture OT exposure. Postprandial hedonic eating drive was assessed via visual analogue scales (VAS) and Cookie Taste Test (CTT). Meal-related OT dynamics were analysed using linear mixed effects models, relationships between OT exposure and hedonic eating drive were examined with linear regression and mediation analyses. OT levels did not change in response to the meal. Greater OT AUC was associated with reduced postprandial satisfaction (p = 0.008, d = 1.00) and higher CTT caloric intake (p = 0.036, d = 0.62). The relationship between OT AUC and CTT caloric intake was mediated by OT's effect on postprandial satisfaction (p = 0.014, proportion mediated = 53.28%). In obesity, OT levels did not change postprandially. Greater OT exposure was linked to lower satisfaction and increased hedonic eating, suggesting dysregulated OT signalling in obesity potentially contributing to overeating.

Background: Olfactory and taste disorders are associated with a variety of conditions, not only those directly affecting the nasal or oral cavity mucosa. In clinical practice, the acuity of the sense of smell is investigated subjectively using a variety of olfactory tests, both screening and diagnostic. The aim of this study was to develop an application that allows a patient to self-administer an olfactory and taste test at home. Methods: In the first stage, a literature review was carried out on the olfactory and taste tests available on the market. In the second stage, the best conditions for storing the ST and TT were investigated. The third stage looked at how well patients of different ages and electronic literacy levels could perform the ST and TT independently. In the fourth stage, the feasibility of using the STT for olfactory and taste screening was assessed. Results: The study used an olfactory test based on the ST and TT used in the Sensory Testing Capsule (STC), which can be used for olfactory and taste screening. Development of the app involved steps of registration, ordering, performing the STT, and read-out of results. Simple instructions for performing the STT were created using graphics to illustrate the steps involved. Conclusions: The app could also be useful in the assessment of smell and taste by speech therapists before implementing multisensory therapy and used in occupational medicine to monitor the state of the sense of smell and taste in people who are occupationally exposed to toxic substances.

Traditional snacks are one of Indonesia's traditional culinary heritages that have significant cultural, social, and economic value. In the city of Surabaya, traditional snacks are not only seen as complementary foods, but also have the potential to become an instrument of food security and the city's culinary identity. However, with the development of more practical modern foods, the existence of traditional snacks is increasingly marginalized. This study aims to develop a traditional snack processing model based on innovation, branding, and empowerment of MSMEs to increase competitiveness while strengthening Surabaya's city branding. The product is made by making Klepon Craquelin cakes as part of the traditional klepon innovation that has been enjoyed by most of the general public, especially the people of Surabaya. The study used the implementation method in the Sages Academy laboratory and was conducted with a taste test. The results showed that Klepon Craquelin cakes as part of the traditional klepon innovation are a solution for local food diversification, encouraging the growth of MSMEs, and strengthening tourism attractions. This research is an innovation of traditional klepon market snacks that will become a new city branding for the city of Surabaya, so that traditional culinary is not only sustainable but also develops in a global context. Klepon Craquelin cake has a unique, contemporary taste that will be loved by Generation Z.

ObjectiveExcessive intake of electrolyte sports drinks (ESDs) among adolescents and athletes is associated with dental erosion due to their low pH, while their sugar content increases the risk of dental caries. This study aimed to evaluate and compare the protective effects of incorporating either L-arginine or Salvadora persica (Miswak) extract into an ESD on enamel surface properties.Materials and methodsExtracted human premolars were randomly assigned to three groups (n = 6): (1) plain ESD, (2) ESD with 1% L-arginine (Arg-ESD), and (3) ESD with 10% Salvadora persica extract (Mis-ESD). Each specimen was immersed in its respective solution for 5 min daily over 7 days. Post-treatment assessments included enamel microhardness (VHN), surface roughness (Sa), colour change (ΔE), Ca/P ratio, and scanning electron microscopy (SEM) for surface morphology. A taste acceptability survey was conducted in adult volunteers. Statistical analysis used one-way ANOVA (α = 0.05). In addition, a small panel of adult volunteers (n = 20) evaluated the taste acceptability of the modified formulations after providing informed consent.ResultsBoth Arg-ESD and Mis-ESD significantly increased enamel microhardness and reduced surface roughness compared to plain ESD (P < 0.01), with Mis-ESD showing the greatest improvements. Mis-ESD also enhanced colour stability (P < 0.001). SEM images confirmed preservation of enamel structure, particularly in Mis-ESD specimens. Taste testing indicated good palatability for both modified formulations.ConclusionIncorporating Salvadora persica extract into ESDs significantly improved enamel resistance to erosion and enhanced aesthetic properties. Miswak-enriched ESDs could serve as a preventive option for dental erosion.Clinical relevanceFormulating ESDs with Salvadora persica may reduce their erosive potential while preserving taste acceptability, offering a novel, consumer-friendly strategy to protect enamel in high-risk populations.

This article introduces a classroom activity that uses a blind taste test of bottled water to teach key concepts in environmental sociology and quantitative literacy. In this two-stage experiment, students first rate the flavors of various water types using the same metrics as expert taste tests, and in the second stage, students attempt to distinguish between different water samples. The statistical analysis of the results, including tests such as analysis of variance and binomial distributions, makes quantitative literacy both accessible and practical within a context familiar to all students. Following the taste test, this activity connects to broader themes in environmental sociology, such as sustainability, environmental justice, and the commodification of public goods. Although designed for environmental sociology, the activity can be adapted for courses in consumerism, statistics, and related fields, offering a versatile tool for fostering critical thinking and data-driven analysis in the classroom.

Persistent taste dysfunction is frequently reported in individuals with post-acute sequelae of infection by SARS-CoV-2 (Long COVID). The mechanisms and pathological correlates underlying this taste dysfunction are unknown. This study investigates the underlying pathology in 28 non-hospitalized subjects diagnosed with COVID-19 and who experienced taste disturbances more than 12 months after testing positive for SARS-CoV-2. To objectively establish the nature of taste deficit, we used the WETT taste test, which quantifies the subject’s ability to taste each of the five taste qualities: sweet, umami, bitter, sour, and salty. We then biopsied five to eight fungiform taste papillae (FP) in 20 of the 28 subjects. The FPs were analyzed histologically for overall taste bud structure and innervation, and by quantitative PCR (qPCR) for mRNA expression of markers for different taste receptor cells. Although all subjects had reported taste dysfunction, only three showed overall taste scores below the 10th percentile for a normal population adjusted for age and sex. However, 11 of the 28 subjects exhibited total loss of one or more taste qualities. Loss of PLCβ2-dependent taste qualities (sweet, umami, bitter) was significantly more common and was correlated with reduced expression of PLCβ2 and Tas1R3 mRNAs. Histological analysis revealed generally preserved taste bud structure and innervation, but with occasional disorganized taste buds and abnormal, isolated PLCβ2-positive cells in the epithelium. Our findings suggest long-term taste dysfunction after COVID-19 occurs rarely -- more frequently involving PLCβ2-dependent taste qualities -- but is not due to wholesale disruption of the taste periphery.

Mentoring for a roasted kemplang (shrimp cake) business group in Tebing Utara Village focused on increasing production capacity, quality, and product consistency through simple yet effective appropriate technology. The program was implemented in five stages: outreach, training, technology implementation, mentoring and evaluation, and program sustainability. Interventions included the use of dough rolling machines, gas stoves, and freezers to maintain raw material freshness and expedite the production process. Results showed a 150% increase in production capacity, ±90% consistency of kemplang size, and increased partner ability to operate modern equipment independently. Evaluation of product quality through thickness, texture, and simple taste tests demonstrated significant improvements. This approach not only increased production capacity but also strengthened partner independence, encouraged local innovation, and potentially replicated in other traditional food MSMEs. This mentoring program has had a positive impact on local economic development, increased the competitiveness of roasted kemplang products, and provided relevant training for business owners. Furthermore, the use of appropriate technology has shown effective results in increasing productivity without compromising product quality.

Utility and sensitivity of wett-SA53 to measure dysgeusia associated with talquetamab, a GPRC5D×CD3 bispecific antibody, in Relapsed/Refractory multiple myeloma: Preliminary data from the talisman study

Introduction: Childhood obesity results from an imbalance between energy intake and expenditure, often exacerbated by high consumption of energy-dense foods and sugary beverages. This study aimed to examine the relationship between sweet taste preference, sugar-sweetened beverage (SSB) consumption, and obesity among elementary school children in Indonesia, particularly within the structured environment of a full-day school. Methods: A cross-sectional study design was used among 129 students from Muhammadiyah 4 Surabaya Elementary School as participants. Data were collected through anthropometric measurements, 24-hour food records, SQ-FFQ questionnaires, PAQ-C activity questionnaires, and Rank- Rating taste tests. Chi-square tests were used for statistical analysis. Results: Sweet taste preference (p = 0.366), taste sensitivity (p = 0.773), total energy intake (p = 0.266), and school-time energy intake (p = 0.397) were not significantly associated with obesity. However, SSB energy intake (p = 0.046) and total sugar intake (p = 0.001) were positively correlated with the incidence of obesity. Discussion: The findings indicate that while sweet taste preference alone may not predict obesity, excessive sugar consumption—particularly from SSBs—plays a major role. This suggests that the type and source of energy, rather than quantity alone, are more impactful. Conclusion: SSB and sugar intake are significantly associated with childhood obesity. Interventions focusing on reducing sugary drink consumption, improving dietary habits, and increasing physical activity are essential. A multilevel approach involving schools, families, and policy is needed to address the growing prevalence of childhood obesity in Indonesia.

Binge eating disorder (BED) is maintained by increased food-related incentive salience, which is reflected by an attentional bias for food. Oxytocin acutely attenuates this bias in patients with anorexia nervosa and reduces food intake in males with normal or increased body weight. However, results in individuals with BED have been inconclusive. We assessed the acute effect of oxytocin on food stimulus processing and reward-driven eating behavior in females with or without BED in a double-blind, placebo-controlled cross-over study. Females with BED (n = 48) and female control participants with overweight (n = 46) or normal weight (n = 40) received intranasal oxytocin (24 IU) and, respectively, placebo, after an overnight fast and a standardized breakfast. In participants with a natural menstrual cycle, sessions were scheduled during consecutive luteal phases. Participants completed a food-related dot-probe task with concurrent eye tracking and a bogus taste test measuring snack intake. Oxytocin compared to placebo increased dwell time bias on food stimuli in the BED relative to the overweight control group, in which this effect was reversed. Contrary to our hypothesis, oxytocin increased calorie intake across groups. Exploratory analyses indicated that the latter effect focused on females taking hormonal contraception. These results indicate disorder- and, respectively, sex-specific effects of oxytocin on food-related incentive salience and food intake and point to a role of oxytocin in binge eating pathology. They moreover suggest that sex hormones determine the acute effect of oxytocin on eating behavior in females.

This study investigates the influence of coffee brewing device branding on the sensory perception of coffee flavor at TEFA Javanica, Politeknik Negeri Banyuwangi. Focusing on three V60 dripper brands—Hario (Japanese brand), Indotara (local generic brand), and One Two Cup (local brand with English naming)—the research employs an experimental quantitative approach combining blind and branded taste tests. The blind test eliminates brand influence, allowing assessment of the inherent coffee taste, while the branded test examines how brand expectations affect flavor experience and consumer perception. Sensory evaluation follows the Specialty Coffee Association's standardized cupping protocol, assessing aroma, taste, aftertaste, balance, and overall impression. Data from 45 purposively selected experienced coffee tasters were analyzed using the McNemar test to statistically compare preferences between blind and branded conditions. Results show significant brand effects on consumer perception for two of the three brands tested, highlighting branding’s role in shaping sensory experience. These findings offer valuable insights for coffee producers and marketers to optimize brewing device selection and branding strategies, enhancing customer satisfaction and competitive positioning. Academically, the study enriches literature on sensory branding in coffee, emphasizing the importance of equipment branding in specialty coffee markets. This research also lays groundwork for future studies exploring marketing and consumer psychology aspects within the specialty coffee industry.

This study aimed to evaluate the basic taste and odor recognition abilities of trainee sensory assessors to identify candidates with adequate perceptual skills for sensory panel participation. A total of 18 candidates underwent standardized taste (sweet, salty, sour, bitter, umami) and odor (lemon, vanilla, thyme, mint, clove, cinnamon, nail polish, bitter almond) recognition tests based on ISO protocols. Friedman test results indicated significant differences in recognition accuracy among taste stimuli (p &lt; 0.05) and odor stimuli (p &lt; 0.001). Sweet and salty were identified correctly by all participants (100%), while sour (57.1%) and umami (50%) had the lowest recognition rates. Among odors, thyme, clove, and cinnamon were identified with 100% accuracy, whereas lemon and bitter almond had the lowest recognition rates (21.4%). Wilcoxon signed-rank test revealed that panelists performed significantly better in odor recognition than in taste recognition (p &lt; 0.001). These findings suggest that trainee assessors exhibit higher olfactory than gustatory sensitivity, particularly for familiar and distinctive stimuli. The results highlight the importance of applying structured screening tools and targeted training programs, especially for less familiar taste and odor modalities, in the selection and development of effective sensory panels.

A taste test for flu

Abstract Background This abstract discusses the food environment intervention in Generation Healthy Kids (GHK). Promoting healthy food environments is a central aspect of public health efforts to prevent obesity, and supermarkets play a central role in shaping purchasing behaviors. As part of GHK we designed, implemented, and evaluated an intervention to promote sales of fruit and vegetables in supermarkets close to GHK schools. Methods Four supermarkets from a large supermarket chain agreed to participate. As controls, we selected four stores from the same chain in municipalities with similar socioeconomic profiles. The intervention was co-designed with store owners and the national chain. For nine weeks during 2024, intervention stores agreed to implement initiatives to increase sales of fruits and vegetables, including more prominent placement, ensuring high availability and quality, local offers, and promotion initiatives. Simultaneously, children's activities focusing on fruits and vegetables were organized in the store, e.g. taste testing and treasure hunts. We evaluated the intervention's effect on shelf space and sales of fruit and vegetables and assessed barriers for implementation through interviews with intervention store owners. Results Preliminary analyses indicate that the intervention did not affect amount of shelf space with fruit and vegetables (increase 1.5% vs. 6.5% in intervention vs control). Sales of fruit and vegetables increased in 2 intervention stores (index: 118-125), was stable in 1 store (index: 103) and decreased in 1 store (index: 87) compared with the same period the prior year. Comparison with control stores will be presented. Implementation barriers expressed by store owners were chain rules, a competitive market and lack of time. Perspectives Our findings support a need for national legislation regarding product placement and pricing, rather than local initiatives, to facilitate substantial changes in supermarket food environments.

The contributions of taste cues to ethanol responses in female and male rats.

This study aims to determine the effect of variations in the ratio of ingredients and drying temperature on the quality of instant porridge based on sago, pumpkin, and soy flour. The ratio of raw materials used: 1:1:1, 1:2:1, and 1:3:1. The drying temperature ratios used were 130, 140, and 150°C. Physical properties of instant porridge were tested: yield, slurry density, rehydration power, oil absorption capacity, and color. Chemical analysis included: moisture content, ash, protein, fat, carbohydrate, beta-carotene, total phenol, and antioxidant activity. Organoleptic testing of color, aroma, taste, viscosity, and overall acceptance. The results showed that instant porridge with a ratio of 1:2:1 and a drying temperature of 130°C was most favored by panelists. The physical properties of the instant porridge, consisting of slurry density, rehydration, oil absorption capacity, and color, met the requirements. The instant porridge had the following chemical composition: moisture content 6.31%, protein 24.67%, fat 2.16%, ash 4.89%, and carbohydrate 61.97%. The beta-carotene content, total phenolics, and antioxidant activity were 43.25 µg/g, 14.64 mg EAG/g, and 33.09% RSA, respectively. The instant porridge produced has potential as a healthy functional food. Keywords: instant porridge, sago, pumpkin, soy flour, functional food