Intensity Time Research Articles

Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?

ABSTRACTThe objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.

Fat, protein, and temperature each contribute to reductions in capsaicin oral burn.

It is widely accepted that milk provides the greatest relief from capsaicin burn, an effect typically attributed to its fat content and temperature. Previously, Lawless etal. reported partitioning lipophilic capsaicin in fat reduces burn, whereas Green showed lower temperature reduces burn. Recent research shows that dairy and nondairy proteins also reduce capsaicin burn, suggesting that multiple factors reduce oral burn from chilies. Here, we investigated the effectiveness of palate cleansers with varied viscosities, temperatures, and sugar, fat, and protein content. Specifically, we tested ice cream, Italian ice, yogurt, lassi, cold water (4°C), and warm water (37°C). Participants rinsed with a 5ppm capsaicin solution, followed by a palate cleanser, before rating burn intensity continuously for 2min on a general Labeled Magnitude Scale. Inspection of the time-intensity (TI) curves revealed all palate cleansers performed better than warm water. Italian ice performed on par with cold water, which did better than yogurt. Pairwise comparisons showed that ice cream and lassi had significantly lower burn ratings at some time points relative to warm or cold water. We extracted scaffolding parameters for each TI curve, finding that ice cream and lassi had the lowest areas-under-the-curve and the greatest percent decrease from their maxima, with ice cream performing slightly better in both parameters. These data support the view that it is not just one characteristic of a product, but rather a combination of product factors that reduce oral burn, including fat content, protein content, and temperature. More research is required to determine the relative weight of these factors in combination, given the multiple mechanisms underlying burn reduction.

Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties

N-Succinyl amino acids (N-Suc-AAs) are garnering attention for their potential as taste-active compounds. The intricate variety of N-Suc-AAs presented considerable challenges in identifying those with taste-active properties. Consequently, we employed structure-based virtual screening to pinpoint taste-active N-Suc-AAs, revealing N-succinyl-L-tryptophan (ST) as a compound with high affinity for different taste receptors. Following this discovery, ST was synthesized through an enzymatic process, achieving a yield of 40.2%, with its structure verified via NMR spectroscopy. Sensory evaluation alongside electronic tongue assessments indicated that ST at a concentration of 1 mg/L significantly enhances umami, kokumi, and saltiness intensities, while concurrently mitigating bitterness from various bitter compounds, whilst itself remaining tasteless. Additionally, time-intensity (TI) results elucidated a marked augmentation in umami duration and a notable diminution in bitterness duration for solutions imbued with 1 mg/L ST. Molecular docking study suggested ST interacted with diverse taste receptors as an agonist or antagonist, primarily through hydrogen bonds and hydrophobic interactions. This study marked the inaugural report on the enzymatic synthesis of ST and its efficacy in improving taste characteristics, underscoring the importance of ST in improving sensory qualities of food products and fostering innovation within the seasoning industry.

Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol

This study explored texture and aroma (limonene and menthol) interactions in cold-set emulsion-filled gel (EFG), focusing on mastication behavior, bolus properties, and dynamic sensory perceptions. First, the effects of various polysaccharides on the rheological, textural, and water-holding characteristics of EFGs based on whey protein isolate were examined. Seven EFGs were chosen from 23 samples based on data clustering. The type of EFG structure had a significant effect on chew duration, number of chews, saliva content, bolus particle size, and textural properties, dynamic sensory perception of texture attributes based on temporal-dominance of sensations (TDS), and aroma intensity perceptions based on time-intensity (TI) tests. The presence of aroma compounds did not clearly impact mastication parameters and bolus particle size, but slightly increased saliva content and decreased the hardness and adhesiveness of boluses. Hence, the effect of limonene was more evident than that of menthol. The oil released from the matrix of EFGs during mastication was low and unaffected by the type of EFG structure or aroma compounds. The TDS and TI results showed that texture attributes and aroma intensity perceptions were a function of EFG structure. Limonene and menthol decreased and increased the perception of firmness, respectively, and they also decreased the perception of stickiness and increased the perception of moistness, creaminess, and graininess attributes. Broadly speaking, the aromas impacted texture perception and physiological reactions, implying that studying the relationship between texture and aroma might provide new insights into sensory perception and the development of new food products.

Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods.

This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (p < 0.05) and citrus aroma perception (p < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (p < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (p < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of in vivo aroma release and perception without affecting its intensity, and carrier addition increases in vivo aroma release while diminishing aroma perception.

Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation.

The retronasal aroma of Baijiu is closely related to its quality and consumer preference. Retronasal detection thresholds (RDTs) of 44 aroma compounds were determined in 46% v/v ethanol using a three-alternative forced-choice procedure, which varied widely and ranged from less than 0.02 to over 1,000,000µg/L. Nineteen aroma compounds, including β-phenylethanol, 2,3,5,6-tetramethylpyrazine, dimethyl trisulfide, and 2-methyl-3-(methyldisulfanyl)furan, had RDTs lower than their orthonasal detection thresholds. Power function curves were used to establish correlations between RDTs and partition coefficients for five esters and four pyrazines (R2 =0.9575, 0.9969, respectively). Twenty-nine aroma compoundshad retronasal odor activity values >1 in a soy sauce aroma type Baijiu. Additionally, time-intensity (TI) results suggested that hexanoic acid, ethyl hexanoate, isoamyl acetate, 3-methyl-butanal, and nonanal contributed to a "burst-aroma" of Baijiu. Conversely, TI results attributed the "after-odor" of Baijiu to dimethyl trisulfide, methional, 2,3,5,6-tetramethylpyrazine, β-phenylethanol, and other compounds. PRACTICAL APPLICATION: This manuscript provides comprehensive information on the retronasal sensory characteristics of aroma compounds in Baijiu. The results obtained may help understand the contribution of aroma compounds to retronasal aroma perception during Baijiu tasting and give helpful information to the Baijiu industry regarding quality control.

Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.

Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods

Most of the previous studies characterizing the time-dependent perception of capsaicin have used the Time-Intensity (TI) analysis to highlight temporal variation in perception of overall oral irritation or its specific subquality, especially “warm/hot” or “burning.” Little attention has been paid to how multiple subqualities of oral irritation for capsaicin-containing samples can be perceived over an evaluation period. This study aimed at determining the time-dependent characteristics of capsaicin-induced oral irritation subqualities and their variations as a function of habitual spicy food consumption. In Study 1, 50 participants first rated oral irritation intensities of capsaicin solutions using the TI analysis over 600 s, then assessed the presence and intensities of seven subqualities – “burning”, “itching”, “numbness”, “stinging/pricking”, “tickle”, “tingling”, and “warm/hot”, using a Rate-All-That-Apply (RATA) analysis. The results of TI-RATA analysis revealed four dominant subqualities – “burning”, “stinging/pricking”, “tingling”, and “warm/hot”, in terms of selection proportions and perceived intensities by participants. In Study 2, using the Temporal Check-All-That-Apply (TCATA) analysis, the same participants traced the presence (or absence) of the four dominant subqualities (determined from Study 1) of capsaicin solutions over a period of 600 s. The results of TCATA analysis revealed that participants’ initial perception of the more algogenic sensations (i.e., “burning” and “stinging/pricking”) were slower in occurring and lasted for a shorter period, while the milder sensations (i.e., “tingling” and “warm/hot”) lasted longer than “burning” and “stinging/pricking”. There were no or little effects of habitual spicy food consumption on the time-dependent perceptions of oral irritation and its subqualities, respectively, in Studies 1 and 2. In conclusion, our results support and extend the notion that overall oral irritation and its subquality perception vary over time. This study also shows that the TI analysis can be supplemented with the TCATA analysis for greater understanding of the temporal dynamics of oral irritation perception of capsaicin solutions.

Synthesis of N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide and evaluation of its taste-enhancing effect

The development of efficient and safe taste-enhancing compound is important to reduce sodium intake, at the same time maintains food palatability. Hence, in this study, an excellent and safe taste-enhancing compound (N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE)) was synthesized in 96% yield under optimized conditions. The chemical structure of DE was clearly characterized by 1H and 13C NMR spectrum. Human sensory evaluation showed that the addition of DE (0.9 ppm) significantly enhanced the kokumi, umami, and salt tastes, the degree of enhancement by 66.4%, 56.6%, and 26.2%, respectively. The result of electronic tongue was consistent with the human sensory evaluation, which was again illustrated that DE is a promising taste-enhancer. Time-intensity (TI) results revealed that the sample (with addition of 0.9 ppm DE) umami duration (210.0 ± 0 s) were significantly prolonged that of control group (150.0 ± 0 s). Moreover, the DE could bind and activate calcium-sensing and T1R1/T1R3 receptors, inducing stronger umami and kokumi tastes. This work revealed the potential of DE as an excellent taste enhancer.

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review.

Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.

Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.

Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also considering the effect of the individual PROP (6-n-propylthiouracil) taster status (PTS). To do so, white and red wines with two oenotannins (ellagitannin and gallotannin) and a commercial yeast mannoprotein were prepared. A control wine of each type was also made without additives. All the wines were spiked with a mixture of aromatic compounds responsible for the "fruity" and "woody" notes. Retronasal aroma and astringency were evaluated at the same time using time-intensity (TI) methodology and a trained panel (n = 40), including PROP non-tasters (NTs) and tasters (Ts). The results showed a significant effect of PTS on the long-lasting perception of astringency, being Ts who showed higher values than NTs for most TI parameters. However, PTS did not affect aroma persistence. In addition, the three oenological additives had an effect on astringency and retronasal aroma perception. They significantly increased the long-lasting perception of astringency compared to the control, while gallotannin also increased the persistence of the woody aroma.

#6323 RENAL CONTRAST-ENHANCED ULTRASOUND AND GLOMERULONEPHRITIS: A GOOD MARKER OF DISEASE ACTIVITY

Abstract Background Contrast-enhanced ultrasound (CEUS) could provide a lot of information of renal blood flow. Renal blood flow is an excellent marker of inflammatory and fibrotic processes in the kidney such as glomerulonephritis. Therefore, in patients with these diseases, renal CEUS can be both a prognostic marker and an index of response to therapy. Currently in the literature there are preliminary studies showing the role of CEUS in terms of histology and outcome in the evaluation of patients with glomerulonephritis. In this pilot study we used perfusion CEUS parameters (WiR and WoR; WiAUC and WoAUC) as possible markers of renal microvascular damage. We compared the perfusion parameters with the clinical and histological findings of our patients. Method Eighteen patients with clinical and laboratory signs of glomerulonephritis were enrolled. All patients underwent ultrasound-assisted renal biopsy and B-mode ultrasound examination, color Doppler ultrasound and contrast-enhanced ultrasound. Time Intensity (TI) curves were obtained from renal CEUS. TI curves and several quantitative perfusion parameters were defined using VueBox® Quantitation Software. Results From April to October 2022, 18 patients (12 men and 6 women) with clinical and laboratory suspicion of glomerular disease were enrolled. Median age was 48.05 years, all patients underwent renal biopsy and contrast-enhanced ultrasound at basal condition. Table 1 shows patients characteristics. CKD patients were stratified into two groups according to their eGFR: group I (eGFR &amp;lt; 60 ml/min/1.73 m2, n. = 4) and group II (eGFR ≥ 60 ml/min/1.73 m2, n. = 3). Moreover, we divided patients into two groups based on the presence of nephrotic-range proteinuria (≥ 3.5 g/24h). At this time, seven patient data are suitable for analysis. The small sample size at present does not allow for statistical significance. However, in our study, the persistence of contrast agent signal during the wash-out phase was differed markedly in correlation with the degree of CKD. In particular, we observed a slower wash-in phase in the presence of vascular hyalinosis (Fig. 1). Conclusion Our experience seems to confirm that CEUS parameters can be excellent indicators both in terms of patient disease outcomes and histological data. CEUS can effectively and quantitatively demonstrate renal microvascular perfusion in patients with glomerulonephritis. Future goal is that CEUS could also be a prognostic and follow-up marker after renal biopsy in patients with glomerulonephritis.

Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure

Huajiao (Zanthoxylum) from different regions varies in pungency features. The objective of this study was to explore the reasons for the differences. Temporal check-all-that-apply (TCATA) and time-intensity (TI)) were used to determine time-related pungency features of huajiao and sanshools. The compositions of sanshools in huajiao were measured by high-performance liquid chromatograph (HPLC). TI results revealed that hydroxy-γ-sanshool tingling and numbing duration (1332.00 ± 50.91 and 1020.00 ± 61.19 s, respectively) were about twice that of hydroxy-α-sanshool (720.00 ± 25.92 and 584.00 ± 22.63 s, respectively). Tingling and numbing were not perceived by hydroxy-β-sanshool and hydroxy-γ-isosanshool. HPLC results showed that HαSS was the main component of huajiao sanshools, representing 71.06 % to 92.90 %. TCATA results revealed the pungency sensations appearance sequence: tingling, salivating, cooling, and burning appeared first, followed by vibrating, and numbing was perceived last. These findings revealed the relationship between the compositions of sanshool and the pungency features of huajiao.

Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides

Time-intensity (TI) dynamic sensory characterization was used to evaluate the temporal sweet and bitter perception of six commonly available steviol glycosides (Rubusoside, Stevioside, Rebaudioside C, Rebaudioside A, Rebaudioside D and Rebaudioside M). All parameters extracted from TI curves significantly varied among the six samples for both sweetness and bitterness. Compared to other compounds, Rebaudioside M and Rebaudioside D had faster onset of sweetness, quicker decay of aftertaste, and were nearly devoid of bitterness. Conversely, Rubusoside and Stevioside demonstrated an immediate distinct bitter taste and lingering aftertaste. Based on these results, a further investigation into the relationship between temporal properties and chemical structures was conducted. It was found that fewer glucosyl groups on C-19 would result in shorter time for initial stimulation and longer perception of bitterness, whereas more glucosyl groups on C-13 could trigger a faster increase and stronger intensity of sweetness. A shorter time to the peak for sweetness was obtained when the ratio of the number of glucosyl groups on C-13 to that on C-19 was lower, although there was no such effect on bitter taste. These relationships were explained by the adsorption and desorption of these compounds on the taste receptors. Higher numbers and larger sizes of substitutions at the C-19 position of steviol glycosides can increase their desorption percentages and lead to a quicker decay of sweetness. Meanwhile, compounds with fewer glucosyl groups, such as Rubusoside and Stevioside, presented lower desorption and thus longer bitter aftertaste. Overall, the addition of glucosyl groups would generate stronger sweetness and less bitterness if the substituent number on C-13 was closer to that on C-19. These findings conveyed insights into how to modify steviol glycosides to enhance their quality as sweeteners.

MP61-01 MULTIPARAMETRIC PROSPECTIVE CONTRAST ENHANCED ULTRASOUND EVALUATION OF KIDNEY LESIONS: COMPARISON WITH HISTOLOGICAL EXAMINATION

You have accessJournal of UrologyKidney Cancer: Epidemiology & Evaluation/Staging/Surveillance III (MP61)1 Sep 2021MP61-01 MULTIPARAMETRIC PROSPECTIVE CONTRAST ENHANCED ULTRASOUND EVALUATION OF KIDNEY LESIONS: COMPARISON WITH HISTOLOGICAL EXAMINATION Antonio Tufano, Rocco Simone Flammia, Cesare Gerolimetto, Flavia Proietti, Vittorio Canale, Luca Antonelli, Costantino Leonardo, and Michele Gallucci Antonio TufanoAntonio Tufano More articles by this author , Rocco Simone FlammiaRocco Simone Flammia More articles by this author , Cesare GerolimettoCesare Gerolimetto More articles by this author , Flavia ProiettiFlavia Proietti More articles by this author , Vittorio CanaleVittorio Canale More articles by this author , Luca AntonelliLuca Antonelli More articles by this author , Costantino LeonardoCostantino Leonardo More articles by this author , and Michele GallucciMichele Gallucci More articles by this author View All Author Informationhttps://doi.org/10.1097/JU.0000000000002101.01AboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareFacebookLinked InTwitterEmail Abstract INTRODUCTION AND OBJECTIVE: Outcome of the present prospective single-centre study was to evaluate the diagnostic accuracy of CEUS in the characterization and differentiation between benign and malignant renal masses as confirmed by histological examination. METHODS: Between February 2019 and November 2020, 117 patients with a diagnosis of cT1 renal masses were included. A total of 118 renal masses were previously identified by CT or MRI. A morphological study, including echogenicity, vascularization and tumor margins, was conducted with US B-mode and color-Doppler. All lesions were subjected to ultrasound examination with CEUS after injection of contrast agent before surgery for partial nephrectomy. Qualitative patterns were evaluated: pseudo-capsule (presence/absence), wash-in and wash out (slow/rapid and homogenous/inhomogeneous). Quantitative continuous analysis including time to peak (TPP), peak intensity (PI), mean transit time (MTT) and area under curve (AUC) were obtained from time intensity (TI) curves. Acquired data were statistically analysed to assess the ability of each parameter to differentiate between malignant and benign lesions. Youden test was used to find out the cut-off to maximize diagnostic accuracy. The match between curves has been made using Bonferroni test with a significance level of 0.05. RESULTS: 110 patients (66 male and 44 female), median age was 63.1 (IQ 55-71), median tumor size was 3.45 cm (IQ 2.0-4.8). Out of 118 histological confirmed lesions, 88 (74,5%) were malignant and 30 (25,5%) were benign. From the evaluation of the diagnostic performance of all the parameters analyzed individually, among the morphological patterns, the best predictor of malignancy is echogenicity with a sensitivity of 76.1%, specificity of 75.7%, positive predictive value (PPV) of 88.2% and negative predictive value (NPV) of 57.1%, but without statistically significant differences when compared to the other morphological parameters. Among the qualitative parameters, the most reliable index is the presence of pseudo-capsule (sensitivity of 85.2%, specificity of 86.5%, PPV and NPV of 93.8% and 83,6% respectively), followed by rapid and inhomogeneous wash-in, (sensitivity values of 81.8% and 76.1% and VPP of 86.7% and 89.3% respectively). After comparing diagnostic accuracy of qualitative parameters, the presence of pseudo-capsule significantly outperformed rapid washout (p<0.001). Moreover, among the quantitative parameters, the best and most reliable, were the PI and AUC with excellent sensitivity, specificity, PPV, NPV values of 94.3%, 91.9%, 96.5%, 87.2% and 98.9%, 91.9%, 96.7%, 97.1% respectively. Finally, a combined of the most reliable parameters was carried out to distinguish between benign and malignant lesions. The best combination obtained included PI + AUC (p=0.02), with a diagnostic accuracy of 92%, sensitivity of 100% and specificity of 83.8%. CONCLUSIONS: This study confirms the relevance of CEUS as an essential additional diagnostic tool in the differentiation of renal lesions. Establishing CEUS in clinical routine allows fast, correct, low-risk and cost-effective examinations and thus reducing the number of unnecessary biopsies or operations. Source of Funding: None © 2021 by American Urological Association Education and Research, Inc.FiguresReferencesRelatedDetails Volume 206Issue Supplement 3September 2021Page: e1083-e1083 Advertisement Copyright & Permissions© 2021 by American Urological Association Education and Research, Inc.MetricsAuthor Information Antonio Tufano More articles by this author Rocco Simone Flammia More articles by this author Cesare Gerolimetto More articles by this author Flavia Proietti More articles by this author Vittorio Canale More articles by this author Luca Antonelli More articles by this author Costantino Leonardo More articles by this author Michele Gallucci More articles by this author Expand All Advertisement Loading ...

The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p < 0.01) in the solution with a high NaCl (167.9 g/L) concentration. Furthermore, high NaCl solutions suppressed the pungency intensity at all Spo concentrations except for 0.02 g Spo/L in water (p < 0.05). The TI and principal component analysis (PCA) results showed that an increase in the Spo concentration prolonged the duration of the pungency sensation. However, the maximum intensity, the time to reach maximum intensity, the decay time of perception, and the end time of perception of the Spo solutions ranging from 2.13 g/L to 4.69 g/L were significantly reduced at medium (42.95 g/L) and high NaCl concentrations. Since the salty and pungency sensations exhibited by NaCl and Spo are common flavor combinations in food products and dishes, studying the influence of saltiness on the dynamic perception of pungent sensation not only aids the development of oral cleaners during pungency evaluation but also presents significant theoretical and practical value in creating pungent food and cuisine based on consumer preferences.

Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)

Pungency is increasingly being recognized as an important factor of overall sensory quality, palatability, and consumer preference of distilled spirits. The characterization of pungency is necessary to evaluate the potential sensory quality of distilled spirits. In this study, the temporal profiles of pungency of Baijiu with different aging times were evaluated using time-intensity (TI) and temporal dominance of sensations (TDS) methods, considering both pungency intensity and pungency sub-qualities. TI results indicated significant differences in release rate of pungency during Baijiu consumption. Compared to young Baijiu, old Baijiu tend to show higher release rate of pungency, the areas under the curve and duration of pungency were significantly decreased in old Baijiu. The TDS results showed significant differences in the combination of dominant sub-qualities, as well as in the maximum dominance rates and the dominant duration of sub-qualities among Baijiu. The young Baijiu were mainly characterized by the dominant sub-qualities of “burning” and “numbing”, whereas for old Baijiu, “burning”, “prickle”, and “drying” were dominant. The application of TI and TDS provided dynamic and temporal profiles of pungency to fully characterize pungency differences of distilled beverages.

Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations

SummaryThis study aimed to evaluate the impact of the addition of prebiotics and natural sweeteners on the temporal profile of mango skyr yoghurts. Eight formulations were made with the addition (or not) of prebiotics (FOS) and different sweetening agents (sucrose, stevia, thaumatin and a blend of stevia/thaumatin). The time‐intensity (TI) and temporal dominance of sensations (TDS) analyses were performed with trained assessors (n = 12) and consumers (n = 60). The addition of prebiotics did not affect the temporal profile of the sucrose‐sweetened yoghurt. Thaumatin can be used as a natural sweetener in this type of yoghurt to reduce the perceived bitterness of stevia. The results revealed important data on the use of temporal methods and different panels, contributing to understand major dynamic sensory profile for concentrated yoghurts sweetened with natural sweeteners, especially skyr.

The influence of flavor release from a solid test food, and its Time Intensity (TI) scoring, on chewing efficiency

Studies on relationships between chewing ability (CA) and flavor perception that use different test foods to determine both functions, include three assumptions: (1) inter-subject ratios of any CA measure are invariant to the test food, (2) CA is invariant to the subject’s amount of attention to the food, and (3) the value of CA is invariant to the nature of the flavor released. The present study used chewing efficiency (CE), the number of chewing cycles needed to halve the initial particle size, as a measure of CA with specific inter-subject ratios. The aim was to examine whether CE is affected by perceiving solely the release of flavor during habitual chewing, and by the combination of perceiving the release and its scoring of Time Intensity (TI), with attention to TI anyhow. CE was determined for 12 subjects in three sessions, using Optosil® as an artificial solid model food. Unflavored taste-less Optosil was used in session-1, with habitual chewing. Optosil flavored with 0.3% of the sweetener Neotame was used in session-2, with habitual chewing without TI scoring of flavor release. Flavor was released and TI was scored in session-3. The effect of flavor release and TI scoring on CE was highly significant (p = 0.0008; one-way ANOVA; paired observations). With respect to unflavored Optosil, CE improved 14.0% for habitual chewing on flavored Optosil, and 23.2% for additionally scoring TI of flavor release. Common conditions of test food, flavor and scoring are required for determining unbiased relationships between CE and perceived flavor release.

Plant-based frozen desserts: temporal sensory profile and preference

Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.