scholarly journals Historical Continuity or Different Sensory Worlds? What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory Panel.

2020 ◽  
Vol 43 (3) ◽  
pp. 412-429
Author(s):  
Nils‐Otto Ahnfelt ◽  
Hjalmar Fors ◽  
Karin Wendin
Keyword(s):  
Early Modern ◽  
Sensory Characteristics ◽  
Sensory Panel ◽  
Historical Continuity

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

MOLLY GREENE, A Shared World: Christians and Muslims in the Early Modern Mediterranean (Princeton, N.J.: Princeton University Press, 2000). Pp. 228.

2003 ◽  
Vol 35 (4) ◽  
pp. 644-645
Author(s):  
ROBERT FINLAY
Keyword(s):  
Early Modern ◽  
Multiple Identities ◽  
Princeton University ◽  
Historical Continuity ◽  
Mediterranean World ◽  
Hybrid Solutions ◽  
The Subject ◽  
The Mediterranean ◽  
Imperial Governance ◽  
Dividing Line

In 1669, after twenty-four years of devastating war, Venice surrendered the island of Crete to the Ottoman Turks. As a Venetian commander described it, Crete was “the most beautiful crown to adorn the head of the Most Serene Republic” (p. 4). It was a grievous loss for Venice, which did not resign itself to the loss of its beautiful crown for another fifty years, until the end of the last Ottoman–Venetian war in 1718. The period of early Ottoman rule between 1669 and 1718 is the subject of Molly Greene's excellent study. Her emphasis throughout is on multiple identities, mixed narratives, hybrid solutions, cross-cutting allegiances, and historical continuity. Along with historians such as Leslie Pierce and Jane Hathaway, she rejects the model of Ottoman decline, styling it a “meat-grinder” (p. 20) of a thesis that focuses on a weak sultanate and ignores both the complexity and vitality of Ottoman imperial governance. She also rejects the notion that the transition from Venetian to Ottoman control in Crete marked a sharp dividing line, an event that helped wring the ambiguity out of the Mediterranean world (p. 5).

scholarly journals 275 Replacing cottonseed meal and sorghum grain with corn dried distillers grains with solubles in lamb feedlot diets: carcass characteristics and sensory panel traits

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 104-105
Author(s):  
Kade M Hodges ◽  
Chris R Kerth ◽  
Travis R Whitney ◽  
Wesley S Ramsey ◽  
Kayley R Wall ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Skeletal Maturity ◽  
Control Diet ◽  
Distillers Grains ◽  
Sensory Characteristics ◽  
Sensory Panel ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Ribeye Area ◽  
Sorghum Grain

Abstract Carcass and sensory panel traits were evaluated in Dorper ram lambs (n = 46) fed feedlot diets where cottonseed meal (CSM) and sorghum grain were replaced with dried distillers grains with solubles (DDGS). In a randomized design study, lambs were individually fed ad libitum 70.9% concentrate diets for 61 d in individual pens. The positive control diet (CNTL) contained CSM, sorghum grain, and other concentrates, but no DDGS. Four treatment diets were similar to CNTL, but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS) or 100% (100DDGS) of the sorghum grain in the treatment diets. Lambs fed CNTL were contrasted to those fed 0DDGS and linear and quadratic effects were evaluated within the four treatment diets. At 48-h postmortem, the longissimus thoracis was removed from the carcass, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and ribeye area (REA) than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, HCW and flank fat quadratically increased (P ≤ .05), marbling linearly decreased (P = 0.03), ribeye area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). No differences in sensory characteristics were observed (P ≥ 0.06) between lambs fed CNTL or 0DDGS. As DDGS incrementally replaced sorghum grain, juiciness linearly increased (P = 0.03), cook loss quadratically increased (P = 0.05), lamb flavor identity tended to quadratically increase (P = 0.09) and certain flavor attributes quadratically increased (brown, roasted, umami; P ≤ 0.03), quadratically decreased (metallic; P = 0.004), or linearly increased (bloody; P = 0.003). Results indicated that carcass and sensory characteristics are not negatively affected (some are enhanced) when DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.

scholarly journals Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

2012 ◽  
Vol 32 (3) ◽  
pp. 538-546 ◽  
Author(s):  
Regina Kitagawa Grizotto ◽  
Juliana Cunha de Andrade ◽  
Luciana Miyagusku ◽  
Eunice Akemi Yamada
Keyword(s):  
Proximate Composition ◽  
Production Systems ◽  
Emulsion Stability ◽  
Protein Solubility ◽  
Meat Product ◽  
Sensory Characteristics ◽  
Sensory Panel ◽  
Physical Chemical ◽  
Emulsification Capacity ◽  
Emulsified Meat

The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb). However, the okara flour A presented higher values (p < 0.05) for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity) than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05) in the physical (color, objective texture, and emulsion stability) and chemical (pH and proximate composition) measurements of the sausages with and without the okara flour.

scholarly journals The Pageant of History: Nostalgia, the Tudors, and the Community Play

Sederi ◽  
2010 ◽  
pp. 5-25
Author(s):  
Michael Dobson
Keyword(s):  
Early Modern ◽  
Modern History ◽  
Early Modern History ◽  
Mystery Plays ◽  
Modern Culture ◽  
Historical Continuity ◽  
The Status ◽  
Post War ◽  
History Play ◽  
Ethnic Origins

This paper considers the persistence of the Renaissance pageant in modern and post-modern culture, both as a recurrent metaphor for history in general and as a feature of stage, cinematic and communal representations of early modern history in particular. After examining the status of public processions in Renaissance London as conscious revivals of the Roman triumph, indebted at the same time to aspects of the medieval mystery plays, the essay examines the English historical pageants of the Edwardian and inter-war years as themselves revivals of both Renaissance pageantry and aspects of the Shakespearean history play. It looks in particular at their emphasis on the Tudor monarchs and on the ethnic origins of Englishness, identifying the fading of the pageant as a genre in the post-war years with the collapse of certain ideas about English exceptionalism and historical continuity.

scholarly journals Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 496
Author(s):  
Florence Malongane ◽  
Lyndy Joy McGaw ◽  
Legesse Kassa Debusho ◽  
Fhatuwani Nixwell Mudau
Keyword(s):  
South Africa ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Sensory Characteristics ◽  
Functional Health ◽  
Compound Identification ◽  
Herbal Tea ◽  
Sensory Panel ◽  
Rooibos Tea ◽  
Mouth Feel

South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.

Physical and Sensory Characteristics of Pork Loins Stored in Vacuum or Modified Atmosphere Packages

1980 ◽  
Vol 43 (4) ◽  
pp. 272-276 ◽  
Author(s):  
L. C. HALL ◽  
G. C. SMITH ◽  
C. W. DILL ◽  
Z. L. CARPENTER ◽  
C. VANDERZANT
Keyword(s):  
Storage Period ◽  
Sensory Characteristics ◽  
Modified Atmosphere ◽  
Sensory Panel ◽  
Retail Display ◽  
Retail Cuts ◽  
Muscle Color ◽  
Panel Evaluation

Wholesale pork loins were either vacuum-packaged, packaged in an atmosphere of 20% CO2 + 80% N2 or packaged in an atmosphere of 40% CO2 + 60% N2. After storage, the primal cuts were evaluated visually for muscle color, fat cover appearance, off-odor, lean surface discoloration and overall appearance. Retail cuts fabricated from the wholesale loins were evaluated for surface discoloration and overall appearance during a 5-day retail display period or they were used for sensory panel evaluation. Few significant differences between packaging treatments were found during the storage period for traits evaluated on the primal cuts. Few significant differences between packaging treatments were observed for either retail display data or sensory panel evaluation.

scholarly journals Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Joanna Yorke ◽  
David Cook ◽  
Rebecca Ford
Keyword(s):  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Volatile Profile ◽  
Sensory Panel ◽  
Lager Beer ◽  
Flavour Profile ◽  
High Concentrations ◽  
Cost Efficient

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

scholarly journals Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

2021 ◽  
Vol 22 (24) ◽  
pp. 13561
Author(s):  
Lucy Turner ◽  
Carol Wagstaff ◽  
Frances Gawthrop ◽  
Stella Lignou
Keyword(s):  
Bitter Taste ◽  
Consumer Preferences ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Apium Graveolens ◽  
Consumer Acceptability ◽  
Sensory Panel ◽  
Consumer Segmentation ◽  
Consumer Panel ◽  
Trained Panel

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.

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