Learning and retention time effect on memory for sweet taste in children

This study investigated the effect of learning and retention time on memory for fruit pur\ue9e varying in sweetness among 214 children aged 8\u201310 years. During a first session, all children received a snack including a target fruit pur\ue9e. Half children tasted the snack without any mention to memory (incidental group), whereas the other children (intentional group) were explicitly asked to taste and remember it. During a second session, children of each learning group were divided in two groups, which were tested for memory after respectively 1 day and 1 week. Children were confronted with a series of samples consisting of the same target previously tasted and variants of it slightly modified in sweetness. Children performed also a hedonic and a perceptive test. Memory was better under incidental rather than intentional conditions. Recognition was based more on the correct rejection of the distractors rather than on the identification of the target. No clear evidence for a retention time effect on memory was found. The relationship between sweetness perception and memory is discussed

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

The aim of this work was to follow the evolution of physicochemical (dry matter, NaCl concentration, pH, water activity), morphological (image analysis) and aromatic (e-nose) characteristics of the three main Italian PDOs during processing, from slaughtering to end of ripening. Main phenomena distinguishing the PDOs are NaCl concentration increase, which is higher in Toscano than in Parma and San Daniele hams, starting from the salting phase. Water activity values decrease during processing, and the lowest values are detected in Toscano ham. Changes in morphological parameters (area, shape) and in color progressively occur during processing and are more pronounced in Toscano ham. A clear evolution of aroma of the three PDOs has been observed by e-nose, and the complexity of the aromatic profile of the ripened hams is clearly highlighted

Improvement of an emotional lexicon for the evaluation of beers

Emotional response has been the subject of many studies during the last years. Many studies have shown the importance of using consumers to generate emotional lexicons. Chaya et al. (2015) developed a consumer defined (CD) lexicon to assess emotional response elicited by beer products. Shortly after, van Zyl and Meiselman (2015) presented a procedure to ensure that emotional lists were fully composed by emotions. The present research was developed to improve and test the lexicon developed by Chaya et al. (2015) following the approach proposed by van Zyl and Meiselman (2015). The proposed procedure allowed an easy filtering of terms for the study of emotional response. As a consequence, the test was shorter, clearer, and easier to understand and to complete by consumers. The improved emotional lexicon of beer favoured 1) the efficiency of the research in terms of discrimination among samples, 2) the simplicity of use by the consumers

Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia

Recent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare taste acuity (taste threshold and density of fungiform papillae) in both normal weight and obese subjects. Thresholds for 4 basic tastes and the fat stimulus were investigated. A second research goal was to study the relationship between food neophobia and food liking according to the body mass index and taste sensitivity. The results showed that obese subjects seem to have higher threshold values and a reduced number of fungiform papillae than do normal weight subjects. Food neophobia did not vary with nutritional status, whereas differences were found for food liking, with obese subjects showing significantly higher liking ratings for high energy dense products compared with normal weight subjects

Impact of ambient odors on food intake, saliva production and appetite ratings

The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4\ua0\ub1\ua05.3\ua0year; BMI: 21.7\ua0\ub1\ua01.9\ua0kg/m2) attended five test sessions in a non-satiated state. Each participant was exposed to ambient odors (chocolate, beef, melon and cucumber), in a detectable but mild concentration, and to a control condition (no-odor exposure). During each condition, at different time points, participants rated appetite for 15 food products, and saliva was collected. After approximately 30\ua0min, ad libitum intake was measured providing a food (chocolate rice, high-energy dense product) that was congruent with one of the odors they were exposed to. A significant odor effect on food intake (p\ua0=\ua00.034) and salivation (p\ua0=\ua00.017) was found. Exposure to odors signaling high-energy dense products increased food intake (243.97\ua0\ub1\ua022.84\ua0g) compared to control condition (206.94\ua0\ub1\ua024.93\ua0g; p\ua0=\ua00.03). Consistently, salivation was increased significantly during chocolate and beef exposure (mean: 0.494\ua0\ub1\ua00.050\ua0g) compared to control condition (0.417\ua0\ub1\ua00.05\ua0g; p\ua0=\ua00.006). Even though odor exposure did not induce specific appetite for congruent products (p\ua0=\ua00.634), appetite scores were significantly higher during odor exposure (p\ua0<\ua00.0001) compared to the no-odor control condition and increased significantly over time (p\ua0=\ua00.010). Exposure to food odors seems to drive behavioral and physiological responses involved in eating behavior, specifically for odors and foods that are high in energy density. This could have implications for steering food intake and ultimately influencing the nutritional status of people

Recurrence of multiple meiotic abnormalities in maize genotypes from the same origin and their influence on productivity.

The frequency of meiotic abnormalities among single-, double- and three-way cross experimental hybrids and their parental inbred lines is studied. Among the sixteen inbred lines examined, fifteen originated from populations developed at the National Center of Research in Maize and Sorghum (CNPMS/Embrapa) and one from a population developed at ESALQ (Faculty of Agriculture Luiz de Queiroz of the University of São Paulo). Previous analyses of homozygous and heterozygous maize genotypes from CNPMS populations demonstrated high meiotic instability. The present investigation aims at analyzing the meiotic behavior of different inbred lines obtained from CNPMS populations by another breeding enterprise to verify the presence of the same abnormalities and determine whether the abnormalities might compromise productivity. Analyses showed the presence of some abnormalities described previously, albeit at a lower frequency. The most common abnormalities in homozygous and heterozygous genotypes from CNPMS populations were related to irregular chromosome segregation and to chromosome stickiness. An inbred line from the ESALQ population showed only abnormalities related to irregular chromosome segregation caused by the presence of univalent chromosomes. The Pearson correlation procedure indicated high negative correlation between meiotic abnormalities and productivity

Sensory descriptors, hedonic perception and consumer\u2019s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g. odor, taste, flavor, and mouth feel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouth feel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospect

Liking and sensory description of protein substitutes in phenyilketonuria subjects: A case-study in Northern and Southern Italy

Nowadays, it is important to make effort to develop new formulations for subjects affected by rare diseases who need to follow a lifetime diet to maintain a good health. The purpose of the study was to evaluate the acceptability and to obtain a sensory descriptive analysis of protein substitutes(glycomacropeptide GMP formulas vsL-amino acid formulas) involving subjects affected by phenylketonuria in Northern and Southern Italy. Results demonstrated in both groups of subjects a greater acceptability of GMP samples, characterized by sweet and mild taste, mild odor, and natural color, compared to amino acid formulations. These sensory attributes should be considered during product development as a key factor influencing subjects\u2019 satisfaction

Recurrence of multiple meiotic abnormalities in maize genotypes from the same origin and their influence on productivity.

The frequency of meiotic abnormalities among single-, double- and three-way cross experimental hybrids and their parental inbred lines is studied. Among the sixteen inbred lines examined, fifteen originated from populations developed at the National Center of Research in Maize and Sorghum (CNPMS/Embrapa) and one from a population developed at ESALQ (Faculty of Agriculture Luiz de Queiroz of the University of São Paulo). Previous analyses of homozygous and heterozygous maize genotypes from CNPMS populations demonstrated high meiotic instability. The present investigation aims at analyzing the meiotic behavior of different inbred lines obtained from CNPMS populations by another breeding enterprise to verify the presence of the same abnormalities and determine whether the abnormalities might compromise productivity. Analyses showed the presence of some abnormalities described previously, albeit at a lower frequency. The most common abnormalities in homozygous and heterozygous genotypes from CNPMS populations were related to irregular chromosome segregation and to chromosome stickiness. An inbred line from the ESALQ population showed only abnormalities related to irregular chromosome segregation caused by the presence of univalent chromosomes. The Pearson correlation procedure indicated high negative correlation between meiotic abnormalities and productivity