The Taste and Smell of Things

1961 ◽  
Vol 6 (7) ◽  
pp. 239-240
Author(s):  
LLOYD M. BEIDLER
Keyword(s):  
Taste And Smell

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

scholarly journals Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 513
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Protein Concentration ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Breast Meat ◽  
Moisture Concentration ◽  
Severe Degree ◽  
Wooden Breast ◽  
Taste And Smell ◽  
Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

scholarly journals Neurological Complications of COVID-19: Underlying Mechanisms and Management

2021 ◽  
Vol 22 (8) ◽  
pp. 4081
Author(s):  
Ghaydaa A. Shehata ◽  
Kevin C. Lord ◽  
Michaela C. Grudzinski ◽  
Mohamed Elsayed ◽  
Ramy Abdelnaby ◽  
...  
Keyword(s):  
Neuromuscular Junctions ◽  
Neurological Complications ◽  
Cerebrovascular Diseases ◽  
World Health ◽  
Neurological Sequelae ◽  
Global Pandemic ◽  
Underlying Mechanisms ◽  
Health Organization ◽  
Demyelinating Disorders ◽  
Taste And Smell

COVID-19 is a severe respiratory disease caused by the newly identified human coronavirus (HCoV) Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2). The virus was discovered in December 2019, and in March 2020, the disease was declared a global pandemic by the World Health Organization (WHO) due to a high number of cases. Although SARS-CoV-2 primarily affects the respiratory system, several studies have reported neurological complications in COVID-19 patients. Headache, dizziness, loss of taste and smell, encephalitis, encephalopathy, and cerebrovascular diseases are the most common neurological complications that are associated with COVID-19. In addition, seizures, neuromuscular junctions’ disorders, and Guillain–Barré syndrome were reported as complications of COVID-19, as well as neurodegenerative and demyelinating disorders. However, the management of these conditions remains a challenge. In this review, we discuss the prevalence, pathogenesis, and mechanisms of these neurological sequelae that are secondary to SARS-CoV-2 infection. We aim to update neurologists and healthcare workers on the possible neurological complications associated with COVID-19 and the management of these disease conditions.

scholarly journals SARS-CoV-2 Infection and Oral Health: Therapeutic Opportunities and Challenges

2021 ◽  
Vol 10 (1) ◽  
pp. 156
Author(s):  
Christopher J. Coke ◽  
Brandon Davison ◽  
Niariah Fields ◽  
Jared Fletcher ◽  
Joseph Rollings ◽  
...  
Keyword(s):  
Oral Health ◽  
Metabolic Diseases ◽  
The United States ◽  
Global Scale ◽  
The Novel ◽  
Periodontal Health ◽  
Dental Clinics ◽  
Dental Profession ◽  
Patients Experience ◽  
Taste And Smell

The novel corona virus, Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2), and the disease it causes, COVID-19 (Coronavirus Disease-2019) have had multi-faceted effects on a number of lives on a global scale both directly and indirectly. A growing body of evidence suggest that COVID-19 patients experience several oral health problems such as dry mouth, mucosal blistering, mouth rash, lip necrosis, and loss of taste and smell. Periodontal disease (PD), a severe inflammatory gum disease, may worsen the symptoms associated with COVID-19. Routine dental and periodontal treatment may help decrease the symptoms of COVID-19. PD is more prevalent among patients experiencing metabolic diseases such as obesity, diabetes mellitus and cardiovascular risk. Studies have shown that these patients are highly susceptible for SARS-CoV-2 infection. Pro-inflammatory cytokines and oxidative stress known to contribute to the development of PD and other metabolic diseases are highly elevated among COVID-19 patients. Periodontal health may help to determine the severity of COVID-19 infection. Accumulating evidence shows that African-Americans (AAs) and vulnerable populations are disproportionately susceptible to PD, metabolic diseases and COVID-19 compared to other ethnicities in the United States. Dentistry and dental healthcare professionals are particularly susceptible to this virus due to the transferability via the oral cavity and the use of aerosol creating instruments that are ubiquitous in this field. In this review, we attempt to provide a comprehensive and updated source of information about SARS-CoV-2/COVID-19 and the various effects it has had on the dental profession and patients visits to dental clinics. Finally, this review is a valuable resource for the management of oral hygiene and reduction of the severity of infection.

scholarly journals Symptom presentation of SARS-CoV-2-positive and negative patients: a nested case–control study among patients calling the emergency medical service and medical helpline

BMJ Open ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. e044208
Author(s):  
Amalie Lykkemark Moeller ◽  
Elisabeth Helen Anna Mills ◽  
Helle Collatz Christensen ◽  
Filip Gnesin ◽  
Stig Nikolaj Fasmer Nikolaj Blomberg ◽  
...  
Keyword(s):  
Medical Service ◽  
Nasal Congestion ◽  
Age Groups ◽  
Symptom Presentation ◽  
Age Related ◽  
Loss Of Appetite ◽  
Nested Case Control ◽  
Specific Symptoms ◽  
Taste And Smell ◽  
Control Study

ObjectiveCurrently effective symptom-based screening of patients suspected of COVID-19 is limited. We aimed to investigate age-related differences in symptom presentations of patients tested positive and negative for SARS-CoV-2.DesignSettingCalls to the medical helpline (1-8-1-3) and emergency number (1-1-2) in Copenhagen, Denmark. At both medical services all calls are recorded.ParticipantsWe included calls for patients who called for help/guidance at the medical helpline or emergency number prior to receiving a test for SARS-CoV-2 between April 1st and 20th 2020 (8423 patients). Among these calls, we randomly sampled recorded calls from 350 patients who later tested positive and 250 patients tested negative and registered symptoms described in the call.OutcomeResultsAfter exclusions, 544 calls (312 SARS-CoV-2 positive and 232 negative) were included in the analysis. Fever and cough remained the two most common of COVID-19 symptoms across all age groups and approximately 42% of SARS-CoV-2 positive and 20% of negative presented with both fever and cough. Symptoms including nasal congestion, irritation/pain in throat, muscle/joint pain, loss of taste and smell, and headache were common symptoms of COVID-19 for patients younger than 60 years; whereas loss of appetite and feeling unwell were more commonly seen among patients over 60 years. Headache and loss of taste and smell were rare symptoms of COVID-19 among patients over 60 years.ConclusionOur study identified age-related differences in symptom presentations of SARS-CoV-2-positive patients calling for help or medical advice. The specific symptoms of loss of smell or taste almost exclusively reported by patients younger than 60 years. Differences in symptom presentation across age groups must be considered when screening for COVID-19.

Dimensions of Expertise in Wine Evaluation

2016 ◽  
Vol 12 (1) ◽  
pp. 59-83 ◽  
Author(s):  
Robert H. Ashton
Keyword(s):  
Cognitive Abilities ◽  
Jel Classification ◽  
Two Dimensions ◽  
Chemical Components ◽  
Component Level ◽  
The Past ◽  
Hedonic Evaluation ◽  
Expert Novice ◽  
Taste And Smell ◽  
Cognitive Dimensions

AbstractThis article explores the question of what distinguishes novices from experts in wine evaluation. Is it experts’ superior sensory abilities related to taste and smell, their superior cognitive abilities related to knowledge and memory, or a combination of both—and if a combination, which of the two dimensions of expertise, sensory or cognitive, seems to be more important? I address these issues by considering what has been learned in the past 30+ years from research concerning the sensory and cognitive dimensions of expertise in wine evaluation. The research examines expert/novice differences at both the chemical component level (detecting, discriminating among, and describing wine-relevant chemical components) and the holistic level (hedonic evaluation of wine as an integrated manifestation of its components). (JEL Classification: C93)

An improved method for measuring perceived intensity/time relationships in human taste and smell

1986 ◽  
Vol 11 (3) ◽  
pp. 331-338 ◽  
Author(s):  
P. Overbosch ◽  
J.C.van den Enden ◽  
B.M. Keur
Keyword(s):  
Improved Method ◽  
Perceived Intensity ◽  
Taste And Smell
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