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Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers’ preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan’s Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.

Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known. [ABSTRACT FROM AUTHOR]

Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha. The origins of fermented teas, and ultimately the concept of kombucha, has a multitude of backstories and derivations stemming back several thousand years. Kombucha is made by fermenting sweetened black or green tea using a mixed fermenting culture of yeast and acetic acid bacteria. This review gives a holistic overview of the fermented tea beverage known as kombucha including an overview of the history of kombucha, an overview of the brewing and manufacturing of the beverage including different brewing techniques and ingredients, discussion of the biochemical and microbiological aspects of the fermentation process, the flavor and chemical profile of kombucha, as well as the impacts of kombucha on human health.

Qualitative literature reports the sensory experiences of autistic individuals in the first person. Following a thematic synthesis procedure, this metasynthesis aimed to explore specifically the lived experience of these sensory features. Four databases were systematically searched for qualitative studies describing sensory issues reported by autistic individuals. Article quality was assessed with the Critical Appraisal Skills Programme. Thematic analysis was used to identify and synthesise key themes. The 32 articles included reported data from 430 participants. Data analysis produced two themes structuring the sensory experiences of autistic people: (1) the everyday experience through body, thoughts and emotions, and (2) the relational experience, relationships being experienced as both a problem and a solution. Four dimensions are found in our results: physical, emotional, relational and social. Whereas a scientific approach to the sensory experience of autistic people is based on a cause–effect model, our results suggest that autistic people experience these dimensions holistically, as inseparable, and not in terms of cause and effect. This original finding brings new research perspectives, beyond the dichotomy between sensory features and social communications issues, and concrete implications within the health care system to provide more effective and respectful care to autistic people. [ABSTRACT FROM AUTHOR]

Restless Legs Syndrome (RLS) is a complex sensorimotor disorder, classified among the sleep-related movement disorders. Although sensory symptoms appear as key features of the disorder, they are still poorly characterized from a clinical perspective and conceptualized from a pathophysiological point of view. In this review, we aim to describe the clinical and functional substrates of RLS, focusing mainly on its sensory symptoms and on their neurophysiological and anatomical correlates. Knowledge of both subjective sensory symptoms and objective sensory signs are still controversial. Current data also indicate that the sensory component of RLS seems to be subserved by anomalies of sensorimotor integration and by mechanism of central sensitization. Overall, electrophysiological findings highlight the involvement of multiple generators in the pathogenesis of RLS, eventually resulting in an increased nervous system excitability and/or alterations in inhibition within the somatosensory and nociceptive pathways. Structural and functional neuroimaging data show the involvement of several crucial areas and circuits, among which the thalamus appears to play a pivotal role. A holistic approach looking at brain connectivity, structural or functional abnormalities, and their interplay with molecular vulnerability and neurotransmitter alterations is warranted to disentangle the complex framework of RLS. [ABSTRACT FROM AUTHOR]

Adequate vegetable consumption is fundamental to a healthy, balanced diet; however, global compliance with recommendations to increase consumption is poor. There is a growing interest in the sustainability of current dietary patterns in light of expected climate change and an expanding global population where part of the response is increasing vegetable intake. Two international projects, VeggiEAT and Veg+, explored the determinants of vegetable liking and consumption in different age groups and countries and the effect of a nudging strategy on vegetable consumption in an out‐of‐home setting. The projects found that the importance given by consumers to natural or healthy ingredients, social norms, female gender and positive attitudes towards nudging all influenced vegetable consumption. Some sensory factors, such as bitterness and sourness, had a negative loading, while others, such as sweetness, had a positive effect on liking for vegetables. 'Dish of the day', as a nudging strategy in a workplace canteen setting, increased vegetable dish selection for some of the sample (adolescent females) but not for males or older people. Globally, there is a strong need to promote the consumption of vegetables as a public health issue but also to improve their availability and uptake, especially within out‐of‐home foodservice. [ABSTRACT FROM AUTHOR]

When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q‐Graders as reliable parameters in the sensory analysis. However, the training of these Q‐Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q‐Graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q‐Graders due to the quality of the specialty coffee and nonspecialty coffee. These three experiments were performed by seven Q‐Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 nonspecialty coffee samples as defined by the SCA. The results indicate that the Q‐Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q‐Graders. However, evaluation errors were made by the Q‐Graders on very good coffee (77.00–80.00 points), which are considered as nonspecialty by the SCA, thus allowing a more in‐depth discussion on what would be the boundary between a specialty and nonspecialty coffee. Practical applications: The article deals with the sensory evaluation process of coffees, and it has great importance to teaching and research institutions in Brazil, the largest producer, largest exporter and the country with the highest concentration of coffee scholars in the world. The article focuses on a new approach and a new way of looking at the sensory evaluation process of coffees, using the methodology of the Specialty Coffee Association to analyze the accuracy and efficiency of the Q‐Graders. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L* > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b* 11.56) and shear force (2.75 kgf) and lower red color ( a* 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial). Graphical Abstract: [ABSTRACT FROM AUTHOR]

Every day consumers vote which products line the shelves of grocery stores, co-ops, and niche markets by use of their dollars. Public unrest with regard to the environment, animal welfare, food purity, and human health impacts of agricultural production practices have led to the rise of alternatively produced food products. While the sales of alternatively produced foods are increasing, studies regarding the qualities of such products impact consumer purchases have yielded inconsistent results. This study examined students' perceptions of sensory aspects of conventionally produced and alternatively produced foods to better understand how sensory aspects impact decisions to purchase. Students reported consistent perceptions regarding the favorability of each sensory aspect of chicken and apples; the alternatively produced versions of the products yielded higher mean scores on every sensory aspect. However, students' perceptions of the sensory qualities of chocolate, milk, and beef were not consistent; for example, they reported more favorable perceptions of the appearance and smell of conventionally produced milk, but perceived a more favorable texture and flavor from the alternatively produced milk. The results of this study imply when making purchasing decisions, consumers may value specific sensory attributes over others. An alternative approach to marketing alternatively produced products is to focus on valued extrinsic aspects designed to attract consumers to purchase products in spite of their perhaps less valued perceptions of sensory aspects. [ABSTRACT FROM AUTHOR]