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Although knowledge surrounding the obstacles omnivorous consumers face when substituting meat products with plant-based alternatives has increased dramatically, less is known about their perspectives on plant-based alternatives to dairy products. Here, these perspectives are assessed in two survey-based studies. Study 1 (N = 175) adapts an existing scale (the 4Ns of meat consumption) to dairy products in an effort to identify similarities and differences between rationalizations for meat and dairy consumption. This 16-item scale quantifies four factors (Natural, Necessary, Normal, and Nice) describing common rationalizations for meat consumption. The results revealed that the 4Ns transfer well to the dairy category, and that endorsement of dairy products as Nice was the strongest predictor of dairy consumption, relative to the other 3Ns. This is further supported by evaluation of consumers own qualitative descriptions of why they do or do not consume meat/dairy products, where "taste" was the most frequently used word in both categories. Study 2 replicates the relationships between dairy 4Ns scores and reported dairy consumption found in Study 1 and builds upon these results by showing that 4N score could accurately categorize consumers as frequent (N = 192) or infrequent (N = 210) consumers of plant-based milk alternatives (PBMAs). Differences in consumers expectations for the sensory characteristics of cows milk and PBMAs are identified, and the impact of rationalization (total 4N score) on the likelihood of expected sensory attribute associations is described. The role of rationalization in shaping sensory expectations and impacting dietary choices, in particular resistance to adopting PBMAs, is discussed. Funding Agencies|FORMAS - Research Council for Environment, Agricultural Sciences, and Spatial Planning [2020-02839]

The impact of testing locations, home use test (HUT) and central location test (CLT) on consumer evaluations of food products using rate all that apply (RATA) was investigated. As a case study, eight cold cuts were evaluated: four vegetarian/vegan and four meat-based products. A between-subjects design was used, whereby consumers were randomly allocated to either HUT or CLT test location (58 and 71 consumers, respectively). To retain as much similarity as possible across locations, consumers in both groups received identical bags of products with palate cleansers and instructions. Consumers evaluated the products using a lexicon consisting of 32 sensory attributes based on similar studies and benchtop tasting, using RATA with 7pt scales. A total of 30 and 31 attributes differed significantly (p < 0.05) across the products for HUT and CLT, respectively. Sample discrimination was similar between the two locations. Location significantly (p < 0.05) affected discrimination of 14 attributes, but a particular location having consistently higher attribute means was not observed. Bootstrapping of the attribute means per product showed no significant differences between the two testing locations, and multilevel regression models using Bayesian inference did not reveal marked differences in expected ratings between locations. Further comparisons of sample discrimination patterns through principal component analysis showed that the two locations were very similar, including the overlap of confidence ellipses. The betweensubjects design strengthens the results: that comparable sensory profiles were obtained from different consumers in different testing locations supports the notion that RATA data from consumers can be reliably collected for relatively sensorially distinct products with minimal data compromise.

Background and Aims Reliable malolactic fermentation (MLF) is essential for process efficiency and spoilage prevention in wine. This study extends previous research in our laboratory, aimed at the development and selection of new bacterial strains for reliable MLF in wine, focusing on ethanol‐tolerant lactic acid bacteria (LAB) strains. Sensory differences of seven LAB strains were assessed, including two commercial strains, two ethanol‐tolerant strains derived from directed evolution and three isolates from a high ethanol Grenache. Methods and Results In this study, the performance of 30 LAB strains was first assessed in fermented chemically defined grape juice media. Seven of the best performing strains were then tested in small‐scale (5 L) fermentations in Shiraz and Shiraz‐Grenache blend wines. All wines were evaluated with a sensory panel using free choice profiling. Conclusions Despite significantly different MLF kinetics between the strains there were no strain‐specific differences on the final wines. The choice of LAB strain did not adversely change the sensory properties of either wine. Significance of the Study These findings provide reassurance that the efficient LAB strains (G71 and G55) and the modified directed evolution strains do not compromise the sensory properties of wines despite their marked MLF benefits.

The fundamental purpose of wine consumption is for enjoyment. There are deep emotional connections between consumers and wine, and it is usually imbibed in social settings. Consumers’ emotions evoked by wine, as well as from external factors during wine consumption, have valuable implications for consumer science and industry. Current perspectives on emotions and wine research are examined with a focus on the role of wine intrinsic and extrinsic factors on consumers’ wine-evoked emotions. Future directions of where wine emotions research may head will be explored.

International audience; White truffles are highly valuable, but the aroma is susceptible to change with storage. How volatile composition and microbiome of Tuber magnatum evolve by storage time is poorly understood. Changes in bacterial community and volatile compounds of T. magnatum fruiting bodies with storage time at 23 • C were investigated. Truffles (21 fruiting bodies) were collected from different sites in Italy, Hungary, and Croatia. Single fruiting bodies were subsampled at four time points (day (D)0, 3, 6, and 9). Gas chromatography-mass spectrometry and microbiome composition using PCR-high throughput sequencing were used to analyse the volatiles and bacterial communities, respectively. Spoilage compounds atypical of truffles increased with storage time. Likewise, bacterial communities changed with storage time; families belonging to Xanthobacteraceae dominated at D0 and gradually evolved to more Rhizobiaceae and Pseudomonadaceae by D3 and D6, and finally with more prominent Xanthomonadaceae and Burkholderiaceae at D9. Overall, storage time had increased the diversity of bacterial communities. The microbiome and volatile data were correlated using regularised canonical correlation analysis and determined correlations between 2-methylisoborneol and five bacterial OTUs. Potential candidate bacteria and their volatile metabolites can serve as markers for truffle spoilage. The results highlighted the mechanisms by which the degradation of expensive truffles occur.

A key lifestyle change people could make to reduce their environmental impact is to reduce their meat consumption. However, meat is still a staple in many people's diet, and some consumers are reluctant to cut down. Meat substitutes, if accepted as adequate replacements for meat, may offer a suitable alternative without leaving consumers feeling dissatisfied. The aim of the present study was to identify psychological barriers to reducing meat consumption and increasing use of meat substitutes among Swedish consumers. Participants engaged in focus group discussions around purchasing, preparing, and consuming meat and meat substitutes. Four main themes were identified through thematic analysis: uncertainty, scepticism, health, and identity. These are discussed in relation to previous work on the barriers to reducing meat consumption. Strategies to communicate the environmental impact of meat to consumers and effect change through behavioural interventions are considered.

International audience; The factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity and bacterial communities from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or bacterial communities. Headspace volatile profiles were determined using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity was estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing. Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Bacterial communities varied highly and were partially explained by provenance. A few rare bacterial operational taxonomical units associated with a select few nonodour active volatile compounds. Specificities of the aroma of T. magnatum truffles are more likely to be linked to individual properties than provenance. Some constituents of bacteria may provide biomarkers of provenance and be linked to nonodour active volatiles.

SummaryThe factors that vary the aroma of Tuber magnatum fruiting bodies are poorly understood. The study determined the headspace aroma composition, sensory aroma profiles, maturity, and microbiome composition from T. magnatum originating from Italy, Croatia, Hungary, and Serbia, and tested if truffle aroma is dependent on provenance and if fruiting body volatiles are explained by maturity and/or microbiome composition.Headspace volatile profiles were determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma of fruiting body extracts were sensorially assessed. Fruiting body maturity were estimated through spore melanisation. Bacterial community was determined using 16S rRNA amplicon sequencing.Main odour active compounds were present in all truffles but varied in concentration. Aroma of truffle extracts were sensorially discriminated by sites. However, volatile profiles of individual fruiting bodies varied more within sites than across geographic area, while maturity level did not play a role. Microbiome composition varied highly and was partially explained by provenance. A few rare bacterial operational taxonomical units associated with select few non-odour active volatile compounds.Specificities of the aroma of T. magnatum truffles are more likely linked to individual properties than provenance. Some constituents of the microbiome may provide biomarkers of provenance and be linked to non-odour active volatiles.

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine&rsquo, s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.

Wine mouthfeel significantly contributes to the overall sensory perception and quality of wines. However, the influence of dynamic viscosity on the mouthfeel of dry table wines is still not fully understood. The three objectives of this study were to 1) determine the perceived viscosity difference threshold in wine using wine/xanthan gum solutions, 2) measure dynamic viscosity levels of Australian commercial dry Shiraz and Chardonnay table wines, and 3) investigate in wine samples the relationship between dynamic viscosity and chemical parameters, specifically, residual sugar, ethanol, and pH. A wine viscosity difference threshold value of 0.138 mPa·sec at 20°C was determined by ascending two-alternative forced-choice difference threshold tests with a sensory panel (n = 45). The dynamic viscosity for 34 commercial Chardonnay wines at 20°C ranged from 1.448 mPa·sec to 1.529 mPa·sec, and from 1.488 mPa·sec to 1.695 mPa·sec for 29 Shiraz wines. These results indicate that on the basis of the determined threshold values, tasters could likely differentiate wines in terms of viscosity within the viscosity range of this sample set of Shiraz, but not Chardonnay, wines. Furthermore, significant correlations between dynamic viscosity and ethanol concentration, but not for pH and residual sugar, were found for both varieties, indicating that ethanol may have been the main compositional factor that increased dynamic viscosity in commercial dry wines.

The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n = 9–11) and graded for quality in triplicate by winemakers (n = 6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.

Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit should be harvested to produce a certain wine style. This study investigated whether relationships exist between sensory perceptions and basic chemical measures of Chardonnay grape berries and the corresponding wines. Chardonnay grape parcels were harvested at commercial maturity from across South Australia in vintages 2015 and 2016, yielding a total of 25 and 24 samples, respectively. Grapes were evaluated using berry sensory assessment (BSA) and vinified identically using small-scale winemaking, and the resulting wines were evaluated with descriptive sensory analysis. Sensory assessors were trained in the respective sensory evaluation methods. Chardonnay grape and wine samples were discriminated by the panel according to sensory attributes, and the fruit could also be discriminated by basic chemistry measures. However, differences in Chardonnay wines were subtle compared with those in grapes, as indicated by low effect sizes. Moderate validation models (R2Val = 0.53 to 0.81) of partial least squares regression (PLSR) 1 were determined in the 2015 vintage, using BSA attributes as x-variables and wine sensory attributes as y-variables, but poor models were obtained with the 2016 vintage (R2Val

The objective of the present study determined cross-modal sensory interactions between volatile stimuli elicited by 3-isobutyl-2-methoxypyrazine (IBMP) and orange extract, and the astringent stimulus aluminium ammonium sulphate dodecahydrate (alum). Three concentration levels of each volatile stimulus was individually combined with three levels of alum in aqueous solutions, giving a 32 full factorial design per alum-volatile combination. A panel of 12 assessors participated in the study; they were familiarised with the perceptual characters of the stimuli individually, as well as practise on scale usage for rating attribute intensities. Three sensory attributes (flavour, astringency and sourness intensity) were evaluated for each alum-volatile mixture in aqueous solutions, in duplicate. Orange flavour intensities were significantly (p = 0.016) enhanced by the addition of alum, specifically at 700 mg/L alum when compared from the control of no added alum. Astringency of alum was significantly (p = 0.014) enhanced by IBMP, in particular at 4 ng/L but not at 14 ng/L. The mechanisms behind orange flavour enhancement may stem from the sourness of alum as opposed to its astringency, but this requires further confirmatory tests. Astringency enhancement by IBMP on the other hand may have occurred either from previous learning, from an innate biological mechanism, or a combination of both. All cross-modal interaction effects were repeatable and quantified enhancement of astringency by aroma has been demonstrated in the current study for the first time.

The use of vegetable proteins to fine astringent compounds in wine has gained increased interest due to the pressure of consumer demand. The objective of this study was to compare the ability of alternative vegetable proteins (derived from rice, soy, pea, or potato) to reduce tannin and thereby astringency, relative to that of traditional fining agents (gelatin and polyvinylpolypyrrolidone [PVPP]) in a commercial wine with added grape seed extract. Total tannin and phenolics, SO2-resistant pigments, pH, and color of the treated wines were determined, and astringency intensity perception was evaluated by a trained sensory panel (n = 9). Potato, pea, soy, and gelatin proteins similarly reduced total tannin concentration. Similar to PVPP, addition of rice or soy protein reduced total phenolics. These alternative vegetable proteins also influenced the chroma, which may change the depth of wine color. Furthermore, this study was the first to evaluate the change in astringency sensation resulting from the use of rice and soy proteins as alternative fining agents. The type of vegetable proteins used appeared to fine different types of polyphenolic compounds, an observation that was reflected on astringency perception and requires further investigation. The chemical and sensory measures showed that rice and potato proteins have the potential to replace PVPP and gelatin, respectively.

It is conventional wine industry practice for winemakers and grapegrowers to taste winegrapes to determine their fitness for producing various wine styles of different quality. However, the ability to predict wine style from tasting grapes is unverified, and the relationship among the sensory characters of grapes and wine is poorly understood. The objective of the study was to investigate the sensory properties of Cabernet Sauvignon grapes and the corresponding wines, and to determine the relationships between the two data sets. Grapes were harvested between 23 and 25 Brix from eight locations across the state of South Australia over two vintages and vinified using a standardized protocol. A total of 25 samples from across the eight locations were harvested for each vintage. The grapes and wines were evaluated by a sensory panel trained in descriptive analysis. Grapes were evaluated using the berry sensory assessment (BSA) methodology previously described in the literature, and the basic chemical parameters of the grapes and wines were measured. Samples were consistently discriminated by their chemical and sensory properties within the grape and by wine data sets across the vintages. Five sensory attributes of wine were consistently modeled with moderate to high regressions using BSA attributes and berry-chemical measures. Finding berry sensory attributes that consistently relate to wine style and profile remains challenging. The basic chemical measures, including Brix, anthocyanins, and chroma of grape homogenates, were reliable contributors to wine sensory attributes for both vintages.

Various studies have addressed risk factors for recurrence of ischemic stroke in patients with symptomatic carotid artery stenosis. However, no investigations have compared common localized carotid artery lesions and internal carotid artery lesions, including carotid bifurcation. This retrospective study investigated risk factors for ischemic stroke recurrence in patients with symptomatic carotid artery stenosis, including a comparison of lesion sites.Of 61 consecutive patients admitted to the authors' hospital due to a diagnosis of symptomatic carotid artery stenosis between April 2015 and March 2018, data from 59 were retrospectively reviewed(2 patients diagnosed with arterial dissection were excluded). The primary end point was recurrence of ischemic stroke caused by symptomatic carotid artery stenosis, the cause of the first event. Patients were censored at the time of surgical intervention;events occurring during and after surgical intervention were not included. In the ischemic stroke recurrence and non-recurrence groups, each item was analyzed using the Kaplan-Meier method, and a log-rank test was performed with a significance level set to 5%.Ischemic stroke recurrence before surgical intervention was observed in 5(8.5%)patients. In comparing the recurrence and non-recurrence groups, a significant difference was observed in age(p=0.027)and lesion site(p0.001).A localized lesion in the carotid artery was a risk factor for recurrence of ischemic stroke in patients with symptomatic carotid artery stenosis. For individuals with symptomatic localized lesions in the common carotid artery, surgical intervention should be considered-in addition to medical treatment-regardless of the degree of stenosis.

Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers&rsquo, requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH &times, ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 &deg, C, rather than the conventional 10&ndash, 15 &deg, C), and at both a lower pH and/or alcohol concentration.

Food studies have shown that emotional responses can be influenced by food alone and by its environmental context. The influence of context on perception and liking of red wine flavors and on the emotions evoked is poorly understood. The primary aim of this research was to examine the effect of wine flavors and context by immersive environment on consumer-perceived intensities of green and floral flavors, liking, and emotions elicited during wine consumption. Red wine consumers (n = 105) tasted three Cabernet Sauvignon wines: an unaltered control wine (CW), green wine (GW; control wine spiked with 3-isobutyl-2-methoxypyrazine), and floral wine (FW; control wine spiked with rose water), in both a “floral” room (FR) and a “green” room (GR). The wine consumers were asked to taste and rate the intensity of green and floral flavors, hedonic liking, and the emotions elicited. The results showed that in both rooms, FW was rated consistently higher in floral flavor and GW was rated higher in green flavor. CW and FW were significantly (p

The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma × 5 NaCl × 5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n = 8–10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.

Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcohols, a terpene, and phenolic compounds. Thirteen of volatile compounds differed significantly (p

The effect of prostaglandin E1 (PGE1) encapsulated in nanoparticles (Nano PGE1) on motor dysfunction and muscle atrophy induced by sciatic nerve injury (SNI) was investigated in rats, and was compared with PGE1 encapsulated in lipid microspheres (Lipo PGE1) or PGE1 clathrated in cyclodextrin (PGE1-CD). The hind limb muscle weight ratio decreased until 2 weeks after SNI. All 3 PGE1 formulations significantly improved SNI-induced motor dysfunction. Nano PGE1 significantly promoted recovery from muscle atrophy at 2 and 3 weeks after SNI. Lipo PGE1 was also effective, but multiple doses were required. Compared with the SNI control group, the Nano PGE1 group showed upregulation of vascular endothelial growth factor (VEGF) and agrin expression in the injured sciatic nerve and atrophic muscles. Nano PGE1 accumulated prominently at the site of nerve injury and persisted for longer than Lipo PGE1 or PGE1-CD. Expression of all EP receptors was detected in the normal sciatic nerve, and EP2 expression increased after SNI. Finally, Nano PGE1 promoted ERK1/2 and Akt phosphorylation. These findings suggest that PGE1 released from nanoparticles accumulates at sites of nerve injury and increases VEGF production by augmenting ERK1/2 phosphorylation via EP receptor signaling, thus promoting tissue repair and regeneration.

Plants and microbes release a plethora of volatiles that act as signals in plant-microbe interactions. Characterizing soil's volatilome and microbiome might shed light on the nature of relevant volatile signals and on their emitters. This hypothesis was tested by characterizing plant cover, soil's volatilome, nutrient content and microbiomes in three grasslands of the Swiss Jura Mountains. The fingerprints of soil's volatiles were generated by solid-phase micro-extraction gas chromatography/mass spectrometry, whereas high-throughput sequencing was used to create a snapshot of soil's microbial communities. A high similarity was observed in plant communities of two out of three sites, which was mirrored by the soil's volatilome. Multiple factor analysis evidenced a strong association among soil's volatilome, plant and microbial communities. The proportion of volatiles correlated to single bacterial and fungal taxa was higher than for plants. This suggests that those organisms might be major contributors to the volatilome of grassland soils. These findings illustrate that key volatiles in grassland soils might be emitted by a handful of organisms that include specific plants and microbes. Further work will be needed to unravel the structure of belowground volatiles and understand their implications for plant health and development.

Many of us have Friday-after-work-drinks with colleagues, enjoy a glass of wine with friends or family over dinner and raise glasses of sparkling wine for special celebrations. To gain advanced insight into the complex alcoholic beverage market, studies need to account for these contextual factors associated with consumption moments including the social aspects, environmental conditions, and product attributes. This chapter reviews the literature examining context effects on alcoholic beverages with an emphasis on wine. It outlines how the sensory qualities of alcoholic beverages represent only one of many factors influencing the consumer's perception of the drink, that changing the context using different methodologies can alter consumers’ responses and that this may differ depending on the product category. Practical considerations for the conduct of alcoholic beverage research are discussed and the lack of knowledge about context and beverage product reviews by the influential beverage media highlighted.

In an investigation of objective measures that link grape composition to wine quality, this study sought to identify Cabernet Sauvignon grape parameters that predict the sensory properties of the corresponding wines. Eleven chemical measures comprising volatile and non-volatile compounds, enzyme activity plus standard industry harvest measurements were applied to grape samples obtained from different regions throughout South Eastern Australia over three vintages. Grapes underwent controlled vinification and the resulting wines evaluated with sensory descriptive analysis. The entire multi-vintage data sets were combined and modelled using a combination of partial least squares (PLS) and sequential and orthogonalised (SO) -PLS regression techniques. Optimal models were obtained with single sensory attributes rather than global modelling with the entire sensory profile. Five grape chemical measures, which in the main were harvest parameters, were used along with colour, total phenolics and tannin, targeted volatiles, and flavonols, and orthogonalised to model 14 sensory attributes of the Cabernet Sauvignon wines. The seven remaining measures were not used due to their poor ability to model wine sensory attributes, with enzyme activity and tannin by HPLC explaining the least. The study revealed new insights into the relationship between grape chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining grape quality.

Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 roses made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.

Objective Preoperative embolization of meningioma is commonly performed; however, there is no consensus on the best embolic material to reduce intraoperative blood loss and surgery time. Method We retrospectively assessed the safety and efficacy of 56 cases of preoperative embolization of the middle meningeal artery with N-butyl cyanoacrylate (NBCA) in 105 cases of surgery for meningioma. We also defined a blood loss to tumor volume ratio to compensate for bias caused by tumor volume, and analyzed limited cases (the embolized group n = 52, the non-embolized group n = 21) of the convexity, the parasagittal region, the falx, and the sphenoidal ridge. Result The blood loss to tumor volume ratio was significantly less in the embolized group ( p Conclusion Tumor embolization with NBCA can be safely performed, and the procedure significantly reduces intraoperative blood loss.

Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P

The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences.

Mechanically-induced vasospasm often occurs during guiding catheter insertion, occasionally preventing catheter advancement to the desired location. Delicate manipulation would be impossible without the proper positioning of guiding catheters, and vasospasm-induced cerebral hypoperfusion may cause thrombotic complications. From June 2012 to December 2013, we prospectively analyzed 150 endovascular treatment cases, excluding acute cases, for the frequency of vasospasm, risk factors, and countermeasures. The associated risk factors such as the Japanese-style State-Trait Anxiety Inventory (STAI) score; anatomy and devices; and the efficacies of warm compresses, intra-arterial lidocaine/nicardipine, and tranquilizers were analyzed. Groups 1, 2, and 3 comprised 50 patients each with controls, tranquilizer administration, and prophylactic warm compresses/intra-arterial drug injection, respectively. Moderate or severe vasospasm was seen in approximately 40% patients in each group; however, severe vasospasm was absent in Group 3. Mild vasospasm-induced cerebral infarction occurred in one patient each in Groups 1 and 2. Vasospasm during diagnostic angiography [odds ratio (OR) = 10.63; P = 0.01], many ≥ 30° vessel curves [OR = 4.21; P = 0.01], and the high STAI score [OR = 1.84; P = 0.01] were risk factors for severe vasospasm. Although the relationship between anxiety and sympathetic tone remained unclear, tranquilizer administration relieved vasospasm. Warm compresses and the intra-arterial drug infusion were also useful for relieving vasospasm. Prophylactic measures such as a tranquilizer and warm compresses are expected to alleviate vasospasm; in addition, countermeasures such as the intra-arterial injection of lidocaine/nicardipine are effective.