Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

2020 ◽  
Vol 101 (2) ◽  
pp. 593-602
Author(s):  
Rafael Sousa Lima ◽  
Alessandra Cazelatto de Medeiros ◽  
Helena Maria André Bolini
Keyword(s):  
Sensory Profile ◽  
Intensity Analysis

scholarly journals Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 73
Author(s):  
Juliana A. Paixão ◽  
Elson Tavares Filho ◽  
Helena Maria André Bolini
Keyword(s):  
Product Quality ◽  
Bitter Taste ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Acceptance Test ◽  
Intensity Analysis ◽  
Brewing Industry ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Dynamic Profile

In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers.

Penentuan Metode Intensitas Hujan Berdasarkan Karakteristik Hujan dari Stasiun Pengamat Hujan Disekitar Kecamatan Karawang Timur

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Melisa Permatasari ◽  
M. Candra Nugraha ◽  
Etih Hartati
Keyword(s):  
Drainage System ◽  
Daily Rainfall ◽  
Intensity Analysis ◽  
Rain Intensity ◽  
Rainy Period ◽  
Discharge Plan ◽  
Calculation Results ◽  
Value Determination ◽  
Maximum Daily Rainfall ◽  
Method Approach

<p>The rain intensity is the high rainfall in unit of time. The length of rain will be reversed by the amount rain intensity. The shorter time the rain lasts, the greater of the intensity and re-period of its rain. The value of rain intensity is required to calculate the flood discharge plan on the drainage system planning area in East Karawang district. Determining the value rain intensity is required the maximum daily rainfall data obtained from the main observer stations in the Plawad station planning area. The method of determination rain intensity analysis can be done with three methods: Van Breen, Bell Tanimoto and Hasper der Weduwen. Selected method is based on the smallest deviation value. Determination deviation value is determined by comparing rain intensity value of Van Breen method, Bell Tanimoto, Hasper der Weduwen. By comparing rain intensity value of the Van Breen method, Bell Tanimoto, Hasper der Weduwen with the results of calculating three methods through the method approach Talbot, Sherman and Ishiguro. Calculation results show that the method of rain has smallest deviation standard is method Van Breen with Talbot approach for rainy period (PUH) 2, 5, 10, 25, 50 and 100 years.</p>

Sensory profile for meat product identification: substantiation, prospects for creation, possibilities of using

Vsyo o myase ◽  
2020 ◽  
pp. 48-52
Author(s):  
T.G. Kuznetsova ◽  
◽  
A.A. Lazarev ◽  
A.D. Sakellary ◽  
◽  
...  
Keyword(s):  
Meat Product ◽  
Sensory Profile ◽  
Product Identification

scholarly journals Sensory Profile of Adults with Reduced Food Intake and the Potential Roles of Nutrition and Physical Activity Interventions

2019 ◽  
Vol 10 (6) ◽  
pp. 1120-1125 ◽  
Author(s):  
Marie-Eve Mathieu ◽  
Ryan E R Reid ◽  
Neil A King
Keyword(s):  
Physical Activity ◽  
Food Intake ◽  
Physical Activity Intervention ◽  
Sensory Profile ◽  
Sensory Response ◽  
Older Individuals ◽  
Beneficial Effects ◽  
Physical Activity Interventions ◽  
Nutrition And Physical Activity ◽  
Sensory Training

ABSTRACT The sensory profile, referring to sight, smell, taste, hearing, and touch, plays an essential role in optimizing the habitual intake of energy and macronutrients. However, specific populations, such as older adults, are known to have impaired energy intake. In this paper, the relevance of sensory impairments in this older population is described, and the extent to which nutritional and physical activity interventions can modulate these sensory responses when food intake is insufficient is explored. With aging, all senses deteriorate, and in most cases, such deteriorations diminish the nutritional response. The only exception is sight, for which both positive and negative impacts on nutritional response have been reported. From a prevention perspective, nutritional interventions have been understudied, and to date, only hearing is known to be positively affected by a good nutritional profile. In comparison, physical activity has been more frequently studied in this context, and is linked to an improved preservation of 4 senses. Regarding treatment, very few studies have directly targeted sensory training, and the focus of research has tended to be on nutrition and physical activity intervention. Sensory training, and nutritional and physical activity treatments all have beneficial effects on the senses. In the future, researchers should focus on exploring gaps in the literature specifically concerning prevention, treatment, and sensory response to understand how to improve the efficacy of current approaches. In order to maintain sensory acuity and recover from sensory impairment, the current state of knowledge supports the importance of improving nutritional habits as well as physical activity early on in life. A combined approach, linking a detailed lifestyle profile with the assessment of numerous senses and one or more interventional approaches (nutrition, physical activity, sensory training, etc.), would be required to identify effective strategies to improve the nutritional state of older individuals.

scholarly journals Sensory Processing and Aggressive Behavior in Adults with Autism Spectrum Disorder

2021 ◽  
Vol 11 (1) ◽  
pp. 95
Author(s):  
Frank van den Boogert ◽  
Bram Sizoo ◽  
Pascalle Spaan ◽  
Sharon Tolstra ◽  
Yvonne H. A. Bouman ◽  
...  
Keyword(s):  
Autism Spectrum Disorder ◽  
Aggressive Behavior ◽  
Sensory Processing ◽  
Short Form ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Sensory Profile ◽  
Sensory Sensitivity ◽  
Aggression Questionnaire ◽  
Adults With Asd

Autism spectrum disorder (ASD) may be accompanied by aggressive behavior and is associated with sensory processing difficulties. The present study aims to investigate the direct association between sensory processing and aggressive behavior in adults with ASD. A total of 101 Dutch adult participants with ASD, treated in outpatient or inpatient facilities, completed the Adolescent/Adult Sensory Profile (AASP), the Reactive-Proactive Aggression Questionnaire (RPQ), and the Aggression Questionnaire—Short Form (AQ-SF). Results revealed that sensory processing difficulties are associated with more aggressive behavior (f2=0.25), more proactive (f2=0.19) and reactive aggression (f2=0.27), more physical (f2=0.08) and verbal aggression (f2=0.13), and more anger (f2=0.20) and hostility (f2=0.12). Evidence was found for an interaction of the neurological threshold and behavioral response on total aggression and hostility. Participants with higher scores in comparison to the norm group in sensory sensitivity had the highest risk of aggressive behavior. In conclusion, clinical practice may benefit from applying detailed diagnostics on sensory processing difficulties when treating aggressive behavior in adults with ASD.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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