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The synthesis of the title compounds is described. Guided by theoretical considerations and molecular modeling studies, the influence of the bulky group opposite to the osmophorically important primary hydroxyl function on the odour impression is determined. The organoleptic evaluation proved the predicted sandal like odour of the (Z)-isomer and its also predicted absence with (E)-isomer. A moderate increase of the volume of the bulky group shows no influence on the sandalwood odour of the new analogue.

Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain color, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with this good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty local land races, 92 genotypes, and seven improved cultivars of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the local land races viz., RSLG 428-1, RSLG 1238, RSLG 1275 and the genotypes viz., RSV 290, RSV 292, RSV 858, RSV 859, RSV 861, RSV 868, RSV 894, RSV 985, RSV 992, RSV 995, RSV 999 were found to be promising for protein, sugar, water absorption, and soluble protein content. Therefore, they can be used for further improvement in nutritional quality through breeding program. Among the improved cultivars, Phule Vasudha (RSV 423), CSV 22, and Phule Chitra (SPV 1546) werefound to be most promising for roti quality. The maximum score for overall acceptability was found for Phule Vasudha followed by Phule Anuradha (RSV 458), Phule Yeshoda (RSLG 262), and Phule Maulee (CSV 216).

Guided by molecular modeling studies, the synthesis of the title compound is described. The organoleptic evaluation proved the predicted real sandal like odour of (Z)-dehydro-homo-β-santalol.

The changes of ATP-related compounds were measured during the aging of sirloin meat of eight bullocks, together with changes in myofibrillar fragmentation index (FI) and inosine-5-monophosphate (IMP) content. The increase in hypoxanthine (Hx) content, (Hx + 1 2 Xanthine (X)) content and K value correlated well with the observed increase in FI (R2 = 0.804, 0.819 and 0.801, respectively) and decrease of IMP content (R2 = 0.809, −0.839 and −0.965, respectively). An immobilized xanthine oxidase biosensor was tested for its usefulness as a convenient method for measurement of (Hx + 1 2 X ) content. Also, organoleptic evaluation and measurement of FI, free amino acids and ATP-related compounds were carried out. The findings suggested that the xanthine sensor could provide accurate measurements of the (Hx + 1 2 X ) content, and was useful for assessing the progress of aging by the estimation of the changes in tenderness and IMP content.

The present investigation was undertaken with the objective of funding out the physicochemical and microbial quality of spiced fish sauce made from the fresh water Catla catla fish for a period of 60 days storage. The spiced fish sauce was prepared by anaerobic fermentation for about 2 months and evaluated different physico-chemical for characteristics such as moisture, fat, protein carbohydrate, salt, total ash, pH and TSS were examined at an interval of 15 days. The microbial study of fish sauce during study showed that the TPC (Total Plate Count) and yeast and mold count were gradually decreased from that the fresh of 5.4 × 104 cfu/ml 4.3 × 103 cfu/ml and from fresh (3.1 × 103 cfu/ml) (2.0 × 102 cfu/ml), respectively during 60 days. The lactic acid bacteria count was progressively increased during storage (fresh day (2.9 × 103 cfu/ml) (4.1 × 103 cfu/ml)) during 60 days. Further, objectionable colony of Coliform and Salmonella was detected during the whole storage. The microbial counts were within the specified standards for the consumption of the fishy food products. However, the organoleptic evaluation of the fish sauce during storage showed that the highest score for overall acceptability was recorded for 60 days (8.6) and followed by 45 days (8.5) and 30 days (8.3). It can be concluded that the prepared fish sauce can be stored for 60 days with good physiochemical and sensory quality storage quality and acceptability.

A field investigation was carried out at NARP, Ganeshkhind, Pune in order to evaluate eight year old nine exotic mango cultivars viz. Kent, Osteen, Hy 13/3, Lily, Kiett, Palmer, Hy 13/1, Maya, Tommy Atkins along with cv Kesar as a local check. The cv Maya recorded highest fruits/plant (93.50). The cv Kent recorded significantly superior fruit weight (328.4 g) and fruit yield (25.22 kg/plant or 5.04 Mt/ha). It was followed by cv Maya with fruit production (17.6 kg/plant or 3.52 Mt/ha). The cv Keasr recorded 52.7 fruits/plant with 208.1 g average fruit weight and yield of 11.0 kg/plant or 2.20Mt/ha. However, from Organoleptic evaluation for quality parameters viz. pulp colour, flavor, fiber content, taste, juiciness etc. it was observed that cv Maya recorded highest overall score (65.9%) which was followed by cv Kesar (64.1%). As for as Indian and foreign mango market concern, it is concluded that cv Maya would be a future choice for cv Kesar.

Colocasia esculenta is a popular vegetable among arum family. The leaves of this plant are traditionally consumed in Himachal Pradesh in the form of leafs rolls (patroraas). Traditionally, the leaf...

Millet is an indispensable food for millions of people inhabiting the semi-arid tropics. It is used primarily for human food and remains a major source of calories and a vital component of food security in the semi-arid areas in the developing world. The present study focused on the use of underexploited millets for production of ready-to-eat products using extrusion cooking. The millet were selected for study namely Finger millet. The techniques used for processing millets are soaking, sprouting, extraction of milk from millets, dehydration and milling were carried out for development of millet milk powder. Physical properties namely bulk density, swelling power, water holding capacity, foam capacity and foam stability and nutritional properties namely, protein, ash, fat and carbohydrate, calorific value of the millet milk powder were analyzed. Extrusion cooking was carried out using a single screw extruder at 400 rpm. The organoleptic qualities of extruded samples were analyzed by panelists on a 9 point hedonic scale. The findings of the study revealed that significance difference (P

SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

The extraordinary abundance of precipitation in 2010 (somewhere around 1000 mm) influenced highly the development of taste and flavour in cherry fruits. As stated, only a few varieties out of 27 were acceptable as for commercial quality. Under the given climatic conditions, actually ‘Bigarreau Burlat’ earned 965.11 points and proved to be the best in the early ripening group. In the mid season group, three varieties earned more than 1000 points (‘Giant Red’, ‘Carmen’ and ‘Vera’ grown at Nagykutas and Pallag), whereas in the late ripening group ‘Germesdorfi’ sent from Csenger (1084), ‘Linda’ (1070.07) and ‘Lapins’ (1052) received recognition. Correlation has been tested on the basis of 27 varieties between the individual properties. We sated that the most important attributes, which influenced the general impression of decision makers are the following: form and size of the fruit (r=0.835 and 0.797), furthermore juiciness (r=0.776), taste (r=0.876) and sweetness (0.875). Crispness was considered to be typical to cherry (r=0.743). Relation between acidity and sweetness was also essential to determine the acceptance of the cherry character.

Nowadays, developing functional confectionary products is important to develop a product with acceptable organoleptic quality regarding to appearance, taste, and texture as far is possible since those features are often the most important attributes for the consumer. Therefore, organoleptic evaluation was carried out on the dietetic tea biscuits based on wholegrain wheat flour additionally enriched with different raw materials or different pure fibers. For biscuits preparation, whole grain- and white wheat flour were used as basic flours (standard biscuit) and all modifications of recipe were on account white wheat flour. Added flours were oat-, barley-, buckwheat-, amaranth-, and soya full fat flour and added pure fibers were oat fiber or apple fiber. The organoleptic analysis of the biscuits was conducted by a five-member semi trained panel by method of pointing whereas examined characteristics were appearance, smell, structure and taste. All four organoleptic features were rated on a 1 – 5 intensity scale where 1 represents the lowest grade and 5 the highest one. A general acceptance score was given as a final result of all grades corrected with importance factor of each organoleptic feature. Results of the organoleptic evaluation of examined samples showed the most acceptable biscuits were standard biscuit and biscuit prepared with barley flour with an excellent grade quality, while pure fiber addition resulted with good grade quality. Organoleptic analysis of examined biscuits suggested that careful selection of health enhancing raw materials may ensure both, a functional and sensory agreeable product which could be widely consumed by all populations thus promoting healthy nutritional habits.

Evaluación sensorial de frijol (Phaseolus vulgaris L.) mejorado nutricionalmente en dos comunidades cubanas. El objetivo del presente trabajo fue evaluar sensorialmente el frijol común mejorado nutricionalmente (línea 38) y la variedad local (BAT 304) con productores y consumidores de dos comunidades de Holguín, Cuba. Se aplicó una encuesta exploratoria que determinó el alto consumo de los frijoles negros pequeños, y las recetas: arroz con frijoles y potaje. Se seleccionó una muestra de 80 personas y se aplicaron tres pruebas entre marzo y junio del 2008: discriminatoria triangular, aceptabilidad y preferencia. Se encontró que 50 personas discriminaron correctamente entre las dos variedades (P

OBJECTIVE In this study the reliability and scientificity of organoleptic evaluation for the commercial specification of Chinese medicinal materials (CMM) was investigated with Delphi method, using rhubarb as an example. The consensus panel of panelists being expert in organoleptic evaluation for CMM was cogitatively selected, with high average authority index of 0.81. The average individual repeatability of selected panelists was 85%, while the group repeatability was above 70%. It was found that the career time of the expert had significant influence on the evaluation result (P < 0.05), which suggested that practice makes repeatability. Some panelists of different career type and education background concluded different results, but no statistical significance was found. Furthermore, four predominant organoleptic parameters, shape, color, texture and section characteristics, were selected based on statistics and panelists' discussion to judge the commercial specification of rhubarb. In conclusion, we firstly demonstrated the organoleptic evaluation is an objective and repeatable approach to judge the commercial specification of CMM; and we recommend Delphi method to do validation and standardization for the conventional experiences of traditional Chinese medicine.

It was stated as a summary that a system of testing pear varieties on scale of 100 degrees, weighing 11 properties, gives a comprehensive information on qualities of pear varieties. The points of the form to be filled out, distinguishes the appreciation of accessory flavours and tastes from the main properties. Under the title of taste, sweet and acid taste are evaluated separately. The presently used system is a step forward as the composed characters do not influence the judgement of each other. In the representation of results, the 100 degree system was more efficacious than the usual 5-point system because there was no need of using fractions, and the graphic profile is more expressive, so the commodity is better visualised. The assembly of the jury was divided into two groups as below and above 35 year old persons. The two groups judged differently the acidity, sweetness and the thickness of the fruit peel. It was suggested that the choice of the produce should consider the differences in taste and give up the idea of being equally favourable for both groups. The samples of different growing sites revealed that the best quality is produced at Nagykanizsa, and this capacity would be able to supply the market also in the large super-markets and chain of department stores in Hungary.

Objectives: The aim of this study was to compare patients’ self-rating of oral malodour with organoleptic evaluation and to relate them to oral conditions. Methods: One hundred and eighty systemically healthy patients with a primary complaint of oral malodour participated in this cross-sectional study. They were asked to complete a questionnaire regarding family and social discomfort and type of halitosis complaint, and to score the degree of their own oral malodour. The quality of the mouth air was assessed organoleptically by a calibrated odour judge. Odour-judge scores and self-assessments of bad breath were compared with one another as well as with clinical parameters (plaque index, bleeding index, probing depth and tongue coating score). Results: The organoleptic test revealed that 93.9% of the subjects were found actually to have halitosis. The self-rating of oral malodour varied widely among patients. In 37.8% of patients, there was a correspondence between subjective and organoleptic measurements. The better correspondence was evident at 2–3 scores. The organoleptic ratings were significantly related to clinical parameters, whereas patients’ self-measurements did not. The bleeding index had the highest correlation coefficient among the periodontal parameters examined (r = 0.665, P

An increase in milk solids in yoghurt from 14.7 to 20.4%, obtained by adding NFDM (2–8% wv) to whole cow milk enhances the yield of freeze-dried yoghurt from 0.2196 to 0.3067 kg/(m2.h). A reduction of 25.8% in drying time per unit output occurs when the concentration of milk solids in yoghurt increases from 14.7 to 18.8%. A further increase in the solids concentration of yoghurt from 18.8 to 20.4% results in a 5.7% reduction in the drying time. Organoleptic evaluation showed that an increase in the milk solids to 18.8% enhances the acceptability of the product. A further increase in the level of milk solids imparts a chalky taste to the product.

今日, 口臭は関心の高い問題となりつつあり, 口臭の予防への関心は歯槽膿漏, 虫歯についで多いとの報告がある。しかし, 一般成人における口臭の有病率については質問紙法や外来患者についての報告しかなく, 未だに明らかにされているとはいえない。そこで, 宮城県一農村地区の成人健診受診者462名より, 無作為抽出した153名(男性75名, 女性78名, 平均年齢50.3歳)を対象に, 口臭の有病調査を行った。先ず, 不快な口のニオイを口臭とみなし, その強度を2名の判定者が評価し, また, いくつかの判別可能な口のニオイの質についても記録した。あわせて, 口臭の自覚等に関する質問紙調査を実施し, 官能評価との関係について検討を加えた。その結果, 2名の判定者による口臭の有無判定が一致したのは138例で, そのうち口臭ありと判定されたのは46例, 口臭なしと判定されたのは92例であった。2者により口臭ありと判定された者を口臭有病者とみなすと, その率は対象者の30.1%であった。口のニオイの質については, なんらかのニオイの判別されたのが126例あり, また, 判別された口のニオイの総数は195であった。口臭が明らかにあると判定された9例では必ず硫化物臭が認められ, 硫化物を口臭の指標として用いることの有用性を示していた。質問紙による口臭の自覚等は実際の口臭判定結果と対応しておらず, 口臭の有病調査には直接口臭を判定することが不可欠と考えた。, Halitosis has recently become a health concerns among the general public. Since most reports on halitosis have been based on questionnaire surveys, the precise prevalence of halitosis among the adult population remains to be objectively investigated. In this study the prevalence of halitosis was surveyed among 153 adults (75 men and 78 women, mean age : 50.3 years) randomly selected from 462 residents undergoing an annual health check-up in a rural area of Miyagi Prefecture, Japan.Halitosis, defined as an unpleasant oral odor, was organoleptically evaluated by two panelists for both odor intensity and quality. Self-consciousness and related complaints were concurrently assessed by questionnaire survey and the relationship between these data and the results of organoleptic evaluation was analyzed.The two panelists agreed upon the results in 138 cases, 46 with halitosis and 92 without it. Therefore, the prevalence of halitosis was 30.1%.Some kind of oral odor was detected in 126 subjects, and the cumulative number of oral odors detected was 195. A sulfur odor was consistently distinguished in 9 subjects with definitive halitosis, in agreement with our previous study which suggested that sulfur compounds may be a useful indicator of halitosis.The results of the self-administered questionnaire on halitosis were contradictory to the organoleptic evaluation by the panelists, indicating that objective evaluations are necessary to estimate the prevalence of halitosis.

Volatile aroma compounds and acids were recovered in a short time period from roasted and ground coffee by steaming in a continuous counter-current apparatus. It was found that the recovery of volatiles depended upon the temperature of coffee steamed rather than the residence time of the coffee in the equipment. The total acid recovered both in the aroma condensate and in the aqueous extract from the steamed coffee with 5 minutes residence time was almost the same as that in a non-steamed coffee control. The generation of excess acids during steaming could therefore be minimized by short steaming times, compared with the traditional method of steaming a static coffee bed in a percolation column.As steam flow rate was increased to obtain more condensate, the amount of total organic volatile compounds recovered in the condensate did not increase proportionally. Recovery of sulfur-containing compounds, however, significantly increased with the increase of steam flow rate.Organoleptic evaluation of the coffee to which steam aroma was added suggested that sulfur-containing compounds were a key facter in obtaining regular brewed coffee flavor in a cup of soluble coffee.The flavor of the steamed coffee deteriorated rapidly upon discharge from the equipment to the atmosphere. By organoleptic evaluation, a significant deteriorated note was perceived in the extract prepared from steamed coffee after 30 minutes hold-up. Acid generation in the steamed coffee increased rapidly after 90 minutes hold-up.

The addition of the condensate obtained by the steaming of roasted and ground coffee to coffee extract enabled us to produce a soluble freeze-dried coffee having the characteristics of a regular brewed coffee. This is difficult to achieve using conventional soluble coffee production methods. Under optimum condition of steam flow rate, a "Floral" note, typical of regular brewed Colombian, was imparted to the soluble coffee product.The total amount of acids in the steam condensate and the steamed coffee was larger than that in the extract from a non-steamed coffee control. This suggests that the steaming process generates acids because coffee is exposed to high temperatures during steaming. Organoleptic evaluation also confirmed stronger sourness in soluble products made from steamed coffees with aroma added back than that from non-steamed coffees.

Five hybrid white yam (D. rotundata) genotypes bred in Nigeria for high yield, cylindrical (rotund) tuber shape and resistance to diseases and pests were compared with an identified local best white yam landrace for their suitability in the preparation of amala (a darkish popular Nigerian ethnic food). The tubers of these experimental genotypes (TDr 89/02665, TDr 89/02677, TDr 95/19158, TDr 95/19177 and Nwopoko) were assessed for desirable processing characteristics before being processed into elubo. The elubo from these genotypes and that made from a national check (Ako – Isu cultivar) were reconstituted into amala for an organoleptic evaluation, with an ethnic Yoruba test panel. Results showed that the dry matter contents of the experimental fresh yam tubers ranged from 31.20% (TDr 95/19177) to 48.37% (TDr 89/02665) while the tuber peel loss (during processing) varied from 18.59% (TDr 95/19177) to 21.13% (TDr 95/19158). The amala prepared with elubo made from TDr 95/19158, TDr 95/1977 and Ako-Isu had black colour while the remaining amala samples had varying shades of grey colouration. Though all the elubo samples from the experimental yam genotypes were found to be usable in amala preparation, only the amala sample made from TDr 89/02677 compared favourably (especially in the handfeel sensory parameter) with that of the highly rated Ako-Isu cultivar.

A number of studies concerning the analysis of axillary odors have assumed that the characteristic odor produced in the axillae is due to volatile steroids and isovaleric acid. Organoleptic evaluation of Chromatographic eluants from axillary extracts was employed to isolate the region in the chromatogram where the characteristic odor eluted. The odor of the dissolved eluant was eliminated when it was treated with base, suggesting that acids make up the characteristic axillary odor. Subsequent extraction of the pH-adjusted axillary extract in conjunction with organoleptic evaluation of the Chromatographic eluant, preparative gas chromatography, and analysis by GC-MS as well as GC-FTIR showed the presence of a number of C6 to C11 straight-chain, branched, and unsaturated acids as important contributors to the axillary odor. The major odor component is (E)-3-methyl-2-hexenoic acid. Three homologous series of minor components are also important odor contributors; these consist of the terminally unsaturated acids, the 2-methyl-C6 to -C10 acids and the 4-ethyl-C5 to -C11 acids. These types of acids have not been reported previously as components of the human axillary secretions and have not been proposed previously as part of the principal odor components in this area.

Striated adductor muscle samples (11.6g on average) of “itayagai” scallop Pecten albicans were stored at -3, 0, 5, and 10°C, and examined for changes in ATP and related breakdown compounds. After 6h of storage at -3 and 0°C, ATP disappeared and ADP decreased down to 10% in its molar ratio to the total of ATP and related compounds. At 5 and 10°C, ATP and ADP decreased more slowly, maintaining the levels of 7-13% and 21-29%, respectively, even after 48h. These degradation patterns of ATP at different temperatures as a whole, resembled those reported for fish. On the other hand, K value, a freshness indicator defined as the molar ratio of inosine plus hypoxanthine to the total of ATP and related compounds, increased faster at -3 and 0°C than at 5 and 10°C. However, the adductor muscle resulted in the worst organoleptic evaluation when stored at 10°C. When unshucked itayagai scallop was stored at 5°C, adductor muscle ATP remained at a high level (-4μmol/g) for a few days, then sharply decreased probably in association with death, as did the isolated adductor.

The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blends of fermented Wateryam (WY), Cocoyam (CY), Plantain (PT), African Yam Bean (AYB), Cowpea (CP), Pigeon pea (PP) and Corn (C) flours were determined. The foods were separately purchased, cleaned, fermented for 24h, dried and hammer milled into fine flours (40mesh screen). The composite flours were produced at a ratio of 70:30 (protein basis) to prepare moi-moi. Cowpea flour (100%) served as the control. The nutrient content of the moi-moi and its organoleptic properties were evaluated using standard procedures. The products had high protein (24.20%– 28.37%), fat (2.7%-3.57%) and carbohydrates (62.77%-68.72%). The mineral levels were moderate except for phosphorus whose values ranged from 410–678mg. The control had the least value of phosphorous (226.00mg). The products were highly accepted except for the AYB 24 C 24 WY 24 blend. The CP 24 C 24 CY 24 PT 24 blend was much more accepted (7.60) as against those of the other test samples. Only the AYB 24 C 24 WY 24 blend had a score below 50% of the hedonic scale. The PP 24 C 24 WY 24 and the CP 24 C 24 CY 24 PT 24 moi-moi were generally accepted. The composites could be used to prepare traditional complementary foods.. Journal of Biomedical Investigation Vol. 5 (1) 2007: pp. 37-43

Biscuits were produced from wheat-”acha” (7:3) composite flour (WAF) and soybean flour (SBF) blends. The various ratios of WAF to SBF used were 100:00, 95:05, 90:10, 85:15, 80:20 and 70:30. The biscuits were analyzed for physical (weight, spread ratio, break strength), chemical (protein, fats, ash, carbohydrate, water), in-vitro (protein and starch) digestibility and organoleptic (colour, taste, odour, texture) qualities. The weight and break strength of the WAF-SBF biscuits decreased from 11.61.to 8.81%, and 2.11 to 1.13%, respectively, while the spread ratio increases from 4.74 to 6.43 with increase in the soybean blend ( 0 – 30%).The protein, fat and energy ( calorie) content of the biscuits increased from 5.0 to 14.19%, 14.80 to 24.01% and 422.34 to 476.42 kcal/g, while the moisture, ash and carbohydrate content decreased from 2.9 to 1.56, 9.79 to 9.35 and 67.51 to 50.89%, respectively, with increase in the soybean blend (0 to 30%). The decrease in the in-vitro starch and protein digestibility of the biscuit increased from 2.09 to 11.9% and 0.18 to 2.39%, respectively with increase in the percentage (0 – 30%) soybean flour. Generally the mean scores for all the assessed sensory parameters decreased with increase in the soybean blend, and were significant at above 15%, p= 0.05. Keywords : Physiochemical, In-vitro digestibility, organoleptic, nutritional, acha, wheat, soybean, biscuit. Nigerian Food Journal Vol. 25 (1) 2007: pp. 77-89

Avaliou-se a percepção da qualidade intrínseca dos vinhos finos tintos elaborados no Rio Grande do Sul em comparação com seus principais concorrentes da Argentina e Chile. A análise sensorial foi realizada por 31 consumidores da classe de maior poder aquisitivo de Porto Alegre. O teste de aceitação propôs escalas hedônicas para avaliar os atributos sensoriais dos produtos. A análise estatística valeu-se de ANOVA e teste de Tukey. Os resultados demonstraram que a qualidade intrínseca dos vinhos brasileiros não representa um fator restritivo à competitividade do setor que pode ser alavancada com o desenvolvimento de estratégias de marketing consistentes. This study evaluates the intrinsic quality of red wines from Rio Grande do Sul in comparison with their main competitors from Argentina and Chile. The organoleptic was evaluated by 31 consumers from Porto Alegre - representing the social segment with the upper purchasing power. The test proposed hedonic scales to evaluate the organoleptic attributes of the wines. The statistical analysis was based on the ANOVA and Tukey tests. The results demonstrated that the intrinsic quality perception of red wines produced in Rio Grande do Sul do not restrain the industry competitiveness which can be strengthened by consistent marketing strategies.

This article presents the results of studies of rose and red table wines from dry grapes Sangiovese and Syrah produced in Argentina, Greece, Israel, Spain, Italy and Chile. It is conducted a comparative analysis of organoleptic evaluation, physical and chemical characteristics, biological value at phenolic complex, the redox state of the wines produced in Ukraine from these grapes. It is shown that wine materials produced from grapes cultivated in the conditions of Ukraine are not inferior to foreign models according the organoleptic characteristics of wines from these grapes, and they also have a biological value and oxidation resistance. It is proved that for the production of red wines of high biological value from the grapes Sangiovese and Syrah the grapes must be processed with the intensification of must and pulp contact.

Preparation of orange juice blended with green gram pulse extract was studied. The extracts of green gram were prepared by providing different processing techniques including soaking, soaking and cooking, germination and germination and cooking. Blends prepared by mixing orange juice with four different green gram extracts in a ratio of 50:50 were evaluated for organoleptic properties. The blend orange juice mixed with soaked and cooked green gram extract (OJ-SCGE) was selected best and further analyzed for nutritional quality. The blended juice was compared with the nutritional components of pure orange juice (OJ-PURE) and revealed that blended juice was superior in terms of nutritional quality.

No Abstract. Bio-Research Vol. 4(1) 2006: 18-22

Aim: To report the data from a multidisciplinary bad breath consultation in Germany. Materials and methods: In this cross sectional study, 407 patients attending a bad breath consultation were examined by a specially trained dentist, with an ENT-specialist, an internist, and a psychologist on call. Results: All patients reported suffering from bad breath but only 72.1% showed detectable signs of breath malodour. Within this group, 92.7% revealed an oral cause, 7.3% revealed an extra-oral cause. Within the group without malodour, 76.3% had received prior diagnostics and treatments from other doctors, whereby 36% had received one or more gastroscopies and 14% had undergone an ENT operation. In only ten cases had an organoleptic evaluation of the putative malodour been performed. Conclusion: Our data reveal that breath malodour is mainly of oral origin and that patients with pseudo-halitosis are frequently not diagnosed correctly by doctors, resulting in a considerable amount of over-treatment.

A feeding experiment with brown layers was carried out to find effects of graded levels of rapeseed (without, 15% and 30%) in layer diets on the fatty acid composition of egg yolk and related functional properties of such modified eggs. A considerable increase of the content of essential n-3 fatty acids in egg yolk fat was noticed by including graded levels of rapeseed in layer diets. The destruction force of a gel prepared from whole egg was improved by the highest rapeseed level (30%) and emulsifying capacity by medium inclusion of rapeseed in layer diets (15%). The thermal stability of an emulsion prepared from whole egg was not influenced by rape feeding. Viscosity of mayonnaise prepared from egg yolk and whole egg yolk was decreased by increased rapeseed levels in the diets. In tendency, organoleptic evaluation of sponge cake prepared from whole egg revealed better results for the control group. The baking height of sponge cake was improved by rapeseed inclusion in layer diets. It may be assumed that all these changes caused by rapeseed feeding are closely related to the mentioned changes in the fatty acid profile. Einflus eines veranderten Fettsaurenprofils des Eidotterfetts auf technologische Eigenschaften von Huhnereiern. Es wurde ein Futterungsversuch mit Hennen, die braunschalige Eier legen, durchgefuhrt, um den Effekt steigender Rapssaatanteile (ohne 15 und 30%) im Legehennenfutter auf die Fettsaurenzusammensetzung des Eigelbs sowie damit verbundene funktionelle Eigenschaften solcher Eier zu untersuchen. Mit steigendem Rapssaatanteil im Legehennenfutter wurde ein betrachtlicher Anstieg im Gehalt an n-3 Fettsauren des Eidotters festgestellt. Der Strukturwiderstand des Eigels und die Emulsionsfahigkeit wurden mit der hochsten (30%) bzw. mit der mittleren Rapszulagestufe (15%) verbessert. Die thermische Stabilitat einer Emulsion, die aus dem Gesamtei hergestellt wurde, war von der Rapsfutterung nicht beeinflust. Die Viskositat der Mayonnaise, hergestellt aus Eigelb bzw. Gesamtei, verringerte sich mit steigen dem Rapssaatanteil im Futter. Die organoleptische Einschatzung des Biskuits, hergestellt aus dem Gesamtei, fiel in der Tendenz fur die Kontrollgruppe gunstiger aus. Die Hohe dieser Biskuits war dabei mit der hochsten Rapszulagestufe signifikant erhoht. Es kann angenommen werden, das alle untersuchten funktionellen Eigenschaften auf die erwahnten Anderungen im Fettsaurenprofil der Eier zuruckzufuhren sind.

BACKGROUND: Detection of oral volatile sulfur compounds (VSC) by gas chromatography (GC) is a widely used method for evaluating breath odor. Air aspirated from the mouth is injected into the GC column for analysis. To eliminate discrepancies caused by variations in operator sampling or injection techniques, a new GC system designed to aspirate breath samples directly into the GC was developed. OBJECTIVE: A clinical study was performed to compare this new automated breath-sampling GC system to organoleptic evaluation by two trained odor judges. METHODS: A randomized, two-cell, double-blind, parallel design was used in which subjects were tested before and 3 h after using either a mouthrinse containing zinc or a matching placebo rinse. Thirteen subjects used the zinc mouthrinse, and 12 used the placebo. Subjects with a wide range of VSC levels were studied. The average organoleptic ratings for each subject at each time-point were compared with the average VSC measurements made with the GC, and Pearson product–moment correlation coefficients between the corresponding GC and organoleptic measurements were determined. RESULTS: The correlation between the GC and organoleptic assessment methods were highly significant (P £ 0.001) for: total VSC, 0.65; H2S, 0.63; CH3SH, 0.61; and (CH3)2S, 0.46. The correlation between the two judges was also highly significant (0.823, P < 0.001). CONCLUSION: These results demonstrate the utility of the automated GC method for evaluating breath odor. Oral Diseases (2005) 11 (Suppl. 1), 48–50

Summary Objective . This study aimed to determine the clinical assessment of volatile sulfur compound (VSCs) for the evaluation of noticeable oral malodor using gas chromatography (GC). Methods . The oral malodor of 127 adult patients was investigated using the organoleptic test and GC, and the relation between the organoleptic evaluation and VSCs were analyzed. Results . The optimum cut-off values of CH 3 SH, H 2 S and total VSC (CH 3 SH+H 2 S) to discriminate between the patients with and without noticeable oral malodor were obtained from ROC curves, and determined to be 0.44, 1.10 and 2.20 ng/10 ml, respectively. The logistic regression was analyzed for estimation of the association between an organoleptic evaluation greater than a slight level and the groups with CH 3 SH, H 2 S or total VSC with concentrations above the optimum cut-off value. Only CH 3 SH showed an independent association with noticeable oral malodor. Conclusions . It was evident that CH 3 SH was a more useful marker for the evaluation of oral malodor than H 2 S. Moreover, it appears CH 3 SH is the predominant causative factor of noticeable oral malodor.

The article is devoted to investigation of identification indicators of non-alcoholic beverages by domestic producers in accordance with the requirements of regulatory documents. The identification of product labeling and organoleptic evaluation of non-alcoholic beverages by descriptive and profile method with the construction of profilograms is made. Dry solids weight ratio by refractometric method and acidity by potentiometric titration are determined.

The use of composite flour with little millet and locally available ingredients in cookie formulation was investigated in the present study. Two composite mixes were formulated by mixing the ingredients in different proportions. The formulated products were subjected to organoleptic evaluation along with the standard. The formulations with 30% little millet obtained the highest scores in sensory evaluation. The two proportions along with the standard was analysed for nutrient content and shelf life study. Addition of the composite flour improved the nutrient content especially the iron and zinc content. The iron content and zinc content of the composite flour incorporated cookies was 15.8 mg, 12.2 mg and 3.46, 4.56 mg respectively. The product had a shelf life of one month at room temperature when evaluated using sensory evaluation and microbial analysis.

Ready to serve beverage was prepared using Fermented vegetable juices with different combination of fruit juices [10:90 (V1), 20:80 (V2) and 30:70 (V3)]. The control sample was prepared using unfermented vegetable juice and it was compared with variations over different storage periods. The prepared RTS beverage was analyzed for nutrient contents. The sensory acceptability was done every 15 days for a period of two months. The ascorbic acid content was decreased with the advancement of storage period due to its oxidation. Likewise p carotene also decreased over different storage periods. The results of organoleptic evaluation showed that the maximum score was obtained for a combination of 10:90 and 20:80.

Investigations were carried out to know the optimum concentration of calcium salts and the best wrapping material for increasing shelf life of guava. Fruits treated with calcium chloride 1% and wrapped in newspaper recorded minimum reduction in fruit size (length and breadth) weight and best in organoleptic evaluation during storage period.

Wood apple is an indigenous fruit grown in South East Asian countries with excellent medicinal values. This fruit is under utilised because of many reasons such as seasonality and lack of awareness. The present study is oriented towards development of a pickle with wood apple and its organoleptic evaluation during and after storage of three months. Microbiological analysis was also done to assess shelf life. Findings revealed that the product has not changed in sensory properties and no visible signs of colonies were noticed. It calls for development of several such products for complete utilisation.

The effect of coagulation temperatures and strength of coagulant on the quality and quantity of paneer prepared from buffalo milk was investigated. Paneer prepared at 95°C required minimum amount of coagulant, contributing low cost of production and paneer prepared at 85°C got maximum sensory score. However, both are moderately liked by the judges according to 9-point hedonic scale. As buffalo milk is the main source for preparation of this product, further study is needed by changing the strength of coagulant used and applying the same temperature for preparation of high quality paneer with minimum losses.

Eighteen-week-old laying hens were fed diets containing 0, 10, or 20% ground flaxseed and 10 or 100 IU vitamin E/kg diet, in a factorial arrangement. When birds were 60 wk of age, eggs were collected from various treatments and used in taste panel studies. All studies involved freshly boiled eggs. In Experiment 1, four separate panels were conducted to obtain information on egg aroma, egg flavor, presence of any off-flavor, and overall acceptability of the egg. Pooled data showed a very significant difference among panelists for all attributes tested (P0.01) and off-flavors were detected in eggs from hens fed 10 and 20% flaxseed with 10 mg vitamin E/kg. In Experiment 2 panelists were asked to evaluate egg aroma, yolk flavor, and overall acceptability in eggs from birds fed the lowest level of vitamin E with 0 or 10% flaxseed, and birds fed 20% flaxseed and 10 or 100 mg vitamin E/kg. The highest ratings for egg aroma, yolk flavor, and overall acceptability were for the control eggs. There was a significant reduction in overall acceptability as flaxseed concentration increased (P0.05) and an interesting and significant (P0.05) decline in overall acceptability for birds fed 100 vs 10 IU vitamin E/kg diet in eggs for birds fed 20% flaxseed. In a third study, there was an indication of preference for eggs from birds not fed flaxseed, when the diet contained 10, rather than 100 IU vitamin E/kg diet. These data suggest that high (10%) levels of flaxseed used in the bird's diet will result in some decrease in overall egg acceptability as assessed by aroma and flavor. These effects seem to be accentuated by using high levels of vitamin E in the bird's diet.

Purpose: To summarize the experience in our halitosis clinic, emphasizing an interdisciplinary approach. Patients and Methods: Thirty-nine patients with a primary complaint of halitosis were evaluated. Their health was established by a questionnaire, by clinical examination, and by laboratory analysis. Halitosis was evaluated organoleptically by a dentist and an otolaryngologist (odds ratio [OR] = 5.7). The volatile sulfide levels were measured with a portable sulfide monitor (Halimeter; RH-17 series, Interscan, Chatsworth, CA). Results: The patients were found to suffer from otolaryngological disorders (26%), dental problems (23%), oral discomfort (18%), and gastrointestinal pathology (10%), or several of the above. In 31 % of the patients, however, no clinical involvement was detected. The salivary flow rates in the patients were similar to those in healthy controls, whereas their oral Candida carrier rate was low (28%). Fifty-seven percent of the patients had objective halitosis by organoleptic evaluation and 61 % by Halimeter measurement. Conclusion: A high percentage of the patients who came to the clinic with a primary complaint of halitosis did not have a detectable problem.

Bakery products are ideal foods through which nutrition can be delivered to the consumers in an acceptable form. The feasibility of incorporating coconut flour in bakery products has been studied. Four recipes namely; biscuit, wheat bread, pizza base and puff pastry were formulated using 10%, 20% and 30% levels of coconut flour by replacing the major flour of the recipe. Organoleptic evaluation of the products showed that the products were acceptable up to 30% level in biscuits, pizza base and puff pastry and up to 10% level in bread. ANOVA comparing the mean scores showed that there was significant difference in all the criteria. The digestible carbohydrate (CHO) and energy content of the coconut flour incorporated products were less than the standard ones, while the fiber content was more. Glycemic response of 30% incorporated biscuits (which was selected to be the most acceptable from among the formulated products) in normal adults was found to be lower than the standard.

The research objectives are determination of concentration of milk, rice flour and egg powder on protein, fat, crude fibre, and organoleptic evaluation on biscuit. The experiment was designed by using Randomized Block Design with 4 treatments: A(egg powder 20%, skim milk 33%, rice flour 7%), B (egg powder 25%, skim milk 25%, rice flour 10%), C (egg powder 30%, skim milk 17%, rice flour 13%), D (egg powder 35%, skim milk 9%, rice flour 16%), and each treatment was repeated 5 times. Parameters observed were protein, fat, crude fibre, and organoleptic of biscuit. Result shown, the concentration of milk, rice flour and egg powder affected of protein, fat, crude fibre, and organoleptic of biscuit highly significant (P

As a conclusion of the present study we can say that pickles prepared from present formulations were very well in their physico-chemically and microbiologically qualities. On the organoleptic evaluation all theses pickles were very well accepted by the expert’s panellists. However, better results obtained from the pickles prepared with the amla juice.

Xaropes artificiais contendo edulcorante constituem uma alternativa nos casos onde a sacarose deva ser evitada. O esteviosídio, um glicosídio diterpênico, extraído das folhas de Stevia rebaudiana, possui poder edulcorante trezentas vezes maior do que a sacarose. A aceitação deste adjuvante foi testada em teste duplo cego numa população casual de cem indivíduos contra formulação idêntica contendo sacarina sódica. O xarope contendo esteviosídio foi considerado equivalente ao contendo sacarina. Os fatores sexo, hábito de fumar e horário de experimentação não afetaram as respostas ao teste organolético. Artificial syrup containing sweeteners represents a good way of choice, when sucrose must be avoided. Stevioside, a diterpenic glycoside from the leaves of Stevia rebaudiana, 300 times more sweet than sucrose, is widely used as sugar substitute in several cases. The acceptance of this adjuvant was tested throughout a double-blind test against sodium saccharin. The results showed equivalent acceptance for the artificial syrup containing stevioside. Smoke habits, individual gender of the proofer and time of experimentation did not affect the Organoleptic evaluation.