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Understanding consumer sensory perception of beer and wine body

Changes in consumer preferences, health concerns associated with excessive alcohol consumption, governmental policies and environmental conditions have driven research efforts towards exploring and producing alcoholic beverages with reduced alcohol content, namely beer and wine. A highly desirable and widely accepted mouthfeel attribute in beer and wine with lower alcohol – body, is important for consumer appreciation, willingness to buy, and overall acceptance of beverages. Nevertheless, to date, the concept is ill-defined. With lower alcohol products described as imbalanced and thin, the development of beverages with high consumer acceptability is required. Research indicates there is growth in the volume of lower alcohol wines and beers being exported, thereby emphasising the importance of meeting market demand and emerging opportunities guided by the consumer. Reviewed research strongly suggests that body is not simply a one-dimensional texture element but is a multi-dimensional sensory attribute. This research, therefore, aimed to (i) explore consumer language used to describe body of two beverage systems: beer and wine, in the UK and Australia; (ii) develop beers and wines varying in attributes found to be important for body using flavour chemistry and sensory techniques and (iii) evaluate the impact of the varied compositional factors on consumer body perception and acceptability. In order to achieve these aims, four studies were conducted. Firstly, British consumers' understanding of beer and wine body was investigated using qualitative methods - Focus Groups and Free Choice Description. It was evident from this exploratory study that body involves several modalities, including flavour and mouthfeel. According to the consumers, other essential factors emerged related to the conceptual perception of beer and wine body, including aroma, appearance, and quality. It was also demonstrated that specific flavours for both beer and wine such as dark fruit (blackberry, cherry, plum), citrus and tropical fruit, Maillard reaction, cereal, and barrel-aged (chocolate, coffee, caramel, smoke, grain, roasted malt) for beer and oak for wine, and characteristics, such as velvety, smooth, and creamy were perceived to contribute to body. As directed by the initial qualitative study, further three studies were designed to explore the significance of modified intensities of flavour and mouthfeel characteristics on the perceived body and overall liking of beer and wine. Model beers and wines were developed with manipulated composition to understand the contribution of the varying factors on body perception, sensory perception and liking. Furthermore, as suggested by qualitative research, various techniques to segment consumers were explored to understand if different groups of consumers perceive body using different sensory modalities. The perceived mouthfeel and flavour of the model beer were varied by the addition of ethanol (to increase alcohol by volume (ABV)), carboxymethyl cellulose (to increase instrumental viscosity), iso-α-acids (to increase bitterness) and hop oil extract (to enhance hoppy aroma) in a 0.05% ABV base beer. Results found that perceived viscosity was not a single characteristic that influenced beer body as ethanol and flavour (bitterness and hoppy aroma) were also found to be significant drivers. Cluster analysis based on body intensity ratings revealed three consumer clusters: those who placed greater importance on viscosity, those who appeared to focus on flavour and those who found alcohol to be the main body driver. Similarly, a study conducted with model red wine used a 0.05% ABV base wine with added ethanol (to 5.5% ABV), carboxymethyl cellulose, grape seed extract and a flavour blend (enhanced berry flavour) to explore the impact of varying alcohol warming sensations, perceived thickness/viscosity, astringency and flavour on body perception. Increasing the viscosity with carboxymethyl cellulose did not contribute to wine body. Instead, consumers perceived body intensity to be positively driven by ethanol and negatively correlated with berry flavour additions, whilst liking was driven by ethanol and carboxymethyl cellulose additions and negatively impacted by the enhanced berry flavour. Furthermore, using a statistical tool, namely Fine Wine Instrument, developed to segment consumers based on wine connoisseur, knowledge and provenance variables, it was also found that consumers are not homogenous when defining body as they placed differing levels of importance on different compositional factors. Three consumer segments, based on their wine-related knowledge and level of involvement, emerged: Wine Enthusiasts, Aspirants and No Frills. Furthermore, the effects of various flavour enhancements on consumer body perception in different base wines were investigated, as the enhancement of berry flavour was found to negatively impact body perception in the previous study. Consumers reported that within red wines with full-strength alcohol (14.5% ABV), those that were enhanced with woody and savoury aromas were perceived as higher in body. In contrast, enhanced red fruit flavour negatively influenced the perception of body, confirming the hypothesis that different flavour profiles affect body positively and negatively

Changes in hip muscle strength after proximal femoral fracture in elderly women

Hip muscle weakness is an often-occurring condition after displaced fractures of the proximal femur in older patients. The aim of this study was to compare hip muscle strength and pain in elderly female patients after proximal femoral fracture. Nine female patients (mean±SD of 71.4±3.9 yrs) participated in this study. Knee extensor, hip abductor and adductor muscle strength was evaluated with handheld dynamometer Lafayette (USA) during the first week of postoperative stay in hospital, and 6 months postfracture with fractured and nonfractured leg. Pain was assessed using a visual analogue scale. A week after the operation knee extensor, hip abductor and adductor muscle isometric muscle strength for the fractured leg was decreased (p<0.05) by 50.7%, 55.6% and 38.8%, respectively, compared to the nonfractured limb. At 6-month follow-up, hip muscle strength increased significantly (p < 0.05) in both the fractured and nonfractured leg. Hip muscle strength for the fractured leg was significantly lower (p<0.05) compared with the nonfractured leg 6 months after surgery. Pain score was significantly (p<0.05) higher during the first postoperative week as compared to 6 months follow-up.It was concluded that voluntary maximal isometric force-generating capacity of knee and hip muscles for the fractured leg was markedly increased 1 week and 6 months postoperatively. Isometric force-generating capacity for the fractured leg was significantly improved by 6 months follow-up

Mental Health and Wellbeing at Schools: Health Promotion in Primary Schools with the Use of Digital Methods

Mental health disorders among primary school children remain a crucial issue. Early health promotion interventions can positively affect and prevent the onset of mental disorders. Promising digital mental health methods have been implemented for adolescents and youths with scarce evidence among younger ages. Therefore, the aim of the current systematic review was to identify health promotion interventions on mental health and wellbeing, with the use of digital methods, delivered in primary school settings. Six digital interventions have been identified, three of which were targeting teachers and the others students. Regardless of the limited number of studies, the effectiveness of the web-based interventions upon teachers' knowledge and attitudes and the positive impact on children's behavioral improvements has been documented. The lack of adequate evidence highlights the need for further research in the field. The current review provides information for professionals working in primary schools useful for the design and implementation of effective mental health and wellbeing interventions

Invasiivsete patogeenide struktuur ja antibiootikumitundlikkus: olukord Eestis 2004

2004. aastal toimus Eesti haiglates invasiivsete infektsioonitekitajate prospektiivne uuring Euroopa antimikroobse resistentsuse jälgimise süsteemi (EARSS) protokolli alusel. Grampositiivsete ja gramnegatiivsete patogeenide suhe oli kaks ühele. Invasiivsetestmikroobidest moodustasid kolmandiku koagulaasnegatiivsed stafülokokid, millele järgnesid E. coli, S. aureus, Enterobacteriaceae ja Enterococcus spp. Kõik Eesti invasiivsed patogeenid osutusid suhteliselt antibiootikumitundlikeks. ESBL (laia spektriga beetalaktamaasid) positiivseid E. coli tüvesid esines 3,6% ja Klebsiella spp. omi 23%. Peamised antibiootikumiresistentsuse probleemid olid seotud A. baumannii ja P. aeruginosa tüvedega. Eesti Arst 2005; 84 (8): 520–52

Chronicles of nature calendar, a long-term and large-scale multitaxon database on phenology

We present an extensive, large-scale, long-term and multitaxon database on phenological and climatic variation, involving 506,186 observation dates acquired in 471 localities in Russian Federation, Ukraine, Uzbekistan, Belarus and Kyrgyzstan. The data cover the period 1890-2018, with 96% of the data being from 1960 onwards. The database is rich in plants, birds and climatic events, but also includes insects, amphibians, reptiles and fungi. The database includes multiple events per species, such as the onset days of leaf unfolding and leaf fall for plants, and the days for first spring and last autumn occurrences for birds. The data were acquired using standardized methods by permanent staff of national parks and nature reserves (87% of the data) and members of a phenological observation network (13% of the data). The database is valuable for exploring how species respond in their phenology to climate change. Large-scale analyses of spatial variation in phenological response can help to better predict the consequences of species and community responses to climate change.Peer reviewe

Phenological shifts of abiotic events, producers and consumers across a continent

Ongoing climate change can shift organism phenology in ways that vary depending on species, habitats and climate factors studied. To probe for large-scale patterns in associated phenological change, we use 70,709 observations from six decades of systematic monitoring across the former Union of Soviet Socialist Republics. Among 110 phenological events related to plants, birds, insects, amphibians and fungi, we find a mosaic of change, defying simple predictions of earlier springs, later autumns and stronger changes at higher latitudes and elevations. Site mean temperature emerged as a strong predictor of local phenology, but the magnitude and direction of change varied with trophic level and the relative timing of an event. Beyond temperature-associated variation, we uncover high variation among both sites and years, with some sites being characterized by disproportionately long seasons and others by short ones. Our findings emphasize concerns regarding ecosystem integrity and highlight the difficulty of predicting climate change outcomes. The authors use systematic monitoring across the former USSR to investigate phenological changes across taxa. The long-term mean temperature of a site emerged as a strong predictor of phenological change, with further imprints of trophic level, event timing, site, year and biotic interactions.Peer reviewe

Worldwide trends in underweight and obesity from 1990 to 2022: a pooled analysis of 3663 population-representative studies with 222 million children, adolescents, and adults

Background Underweight and obesity are associated with adverse health outcomes throughout the life course. We estimated the individual and combined prevalence of underweight or thinness and obesity, and their changes, from 1990 to 2022 for adults and school-aged children and adolescents in 200 countries and territories. Methods We used data from 3663 population-based studies with 222 million participants that measured height and weight in representative samples of the general population. We used a Bayesian hierarchical model to estimate trends in the prevalence of different BMI categories, separately for adults (age ≥20 years) and school-aged children and adolescents (age 5–19 years), from 1990 to 2022 for 200 countries and territories. For adults, we report the individual and combined prevalence of underweight (BMI <18·5 kg/m2) and obesity (BMI ≥30 kg/m2). For schoolaged children and adolescents, we report thinness (BMI <2 SD below the median of the WHO growth reference) and obesity (BMI >2 SD above the median). Findings From 1990 to 2022, the combined prevalence of underweight and obesity in adults decreased in 11 countries (6%) for women and 17 (9%) for men with a posterior probability of at least 0·80 that the observed changes were true decreases. The combined prevalence increased in 162 countries (81%) for women and 140 countries (70%) for men with a posterior probability of at least 0·80. In 2022, the combined prevalence of underweight and obesity was highest in island nations in the Caribbean and Polynesia and Micronesia, and countries in the Middle East and north Africa. Obesity prevalence was higher than underweight with posterior probability of at least 0·80 in 177 countries (89%) for women and 145 (73%) for men in 2022, whereas the converse was true in 16 countries (8%) for women, and 39 (20%) for men. From 1990 to 2022, the combined prevalence of thinness and obesity decreased among girls in five countries (3%) and among boys in 15 countries (8%) with a posterior probability of at least 0·80, and increased among girls in 140 countries (70%) and boys in 137 countries (69%) with a posterior probability of at least 0·80. The countries with highest combined prevalence of thinness and obesity in school-aged children and adolescents in 2022 were in Polynesia and Micronesia and the Caribbean for both sexes, and Chile and Qatar for boys. Combined prevalence was also high in some countries in south Asia, such as India and Pakistan, where thinness remained prevalent despite having declined. In 2022, obesity in school-aged children and adolescents was more prevalent than thinness with a posterior probability of at least 0·80 among girls in 133 countries (67%) and boys in 125 countries (63%), whereas the converse was true in 35 countries (18%) and 42 countries (21%), respectively. In almost all countries for both adults and school-aged children and adolescents, the increases in double burden were driven by increases in obesity, and decreases in double burden by declining underweight or thinness. Interpretation The combined burden of underweight and obesity has increased in most countries, driven by an increase in obesity, while underweight and thinness remain prevalent in south Asia and parts of Africa. A healthy nutrition transition that enhances access to nutritious foods is needed to address the remaining burden of underweight while curbing and reversing the increase in obesit

A MAP2K7 genetic mouse model as an investigative tool of the cognitive and behavioural deficits in schizophrenia

Schizophrenia is a devastating psychiatric disease affected by multiple factors, such as genetic, environmental and social. This study suggests a strong genetic contribution of the MAP2K7 candidate gene in risk for schizophrenia. It was reported earlier that the expression of MKK7/MAP2K7 kinase activated by glutamatergic activity is decreased in the post-mortem PFC from patients with schizophrenia, suggesting that reduced function of the MAP2K7-c-Jun N-terminal kinase (JNK) signalling cascade may offer an insight of neurochemical changes in schizophrenia. Current study investigates MAP2K7 heterozygous mice and suggests a schizophrenia-like cognitive phenotype of impaired working memory with a use of 8 radial arm maze and the n-back short-term memory performance task. Study also shows that potent NMDA-receptor antagonist ketamine treatment induces some alterations in the cerebral glucose uptake in the various brain regions and produces hypometabolism, however this pattern could be observed in both wild-type and MAP2K7 heterozygous mice. Therefore, the study introduces new evidence of altered expression of MAP2K7 gene and its effect on short-term working memory in mice, as well as ketamine-induced alterations of cerebral glucose uptake in numerous regions of the mice brain.Schizophrenia is a devastating psychiatric disease affected by multiple factors, such as genetic, environmental and social. This study suggests a strong genetic contribution of the MAP2K7 candidate gene in risk for schizophrenia. It was reported earlier that the expression of MKK7/MAP2K7 kinase activated by glutamatergic activity is decreased in the post-mortem PFC from patients with schizophrenia, suggesting that reduced function of the MAP2K7-c-Jun N-terminal kinase (JNK) signalling cascade may offer an insight of neurochemical changes in schizophrenia. Current study investigates MAP2K7 heterozygous mice and suggests a schizophrenia-like cognitive phenotype of impaired working memory with a use of 8 radial arm maze and the n-back short-term memory performance task. Study also shows that potent NMDA-receptor antagonist ketamine treatment induces some alterations in the cerebral glucose uptake in the various brain regions and produces hypometabolism, however this pattern could be observed in both wild-type and MAP2K7 heterozygous mice. Therefore, the study introduces new evidence of altered expression of MAP2K7 gene and its effect on short-term working memory in mice, as well as ketamine-induced alterations of cerebral glucose uptake in numerous regions of the mice brain

Understanding consumer sensory perception of beer and wine body

Changes in consumer preferences, health concerns associated with excessive alcohol consumption, governmental policies and environmental conditions have driven research efforts towards exploring and producing alcoholic beverages with reduced alcohol content, namely beer and wine. A highly desirable and widely accepted mouthfeel attribute in beer and wine with lower alcohol – body, is important for consumer appreciation, willingness to buy, and overall acceptance of beverages. Nevertheless, to date, the concept is ill-defined. With lower alcohol products described as imbalanced and thin, the development of beverages with high consumer acceptability is required. Research indicates there is growth in the volume of lower alcohol wines and beers being exported, thereby emphasising the importance of meeting market demand and emerging opportunities guided by the consumer. Reviewed research strongly suggests that body is not simply a one-dimensional texture element but is a multi-dimensional sensory attribute. This research, therefore, aimed to (i) explore consumer language used to describe body of two beverage systems: beer and wine, in the UK and Australia; (ii) develop beers and wines varying in attributes found to be important for body using flavour chemistry and sensory techniques and (iii) evaluate the impact of the varied compositional factors on consumer body perception and acceptability. In order to achieve these aims, four studies were conducted. Firstly, British consumers' understanding of beer and wine body was investigated using qualitative methods - Focus Groups and Free Choice Description. It was evident from this exploratory study that body involves several modalities, including flavour and mouthfeel. According to the consumers, other essential factors emerged related to the conceptual perception of beer and wine body, including aroma, appearance, and quality. It was also demonstrated that specific flavours for both beer and wine such as dark fruit (blackberry, cherry, plum), citrus and tropical fruit, Maillard reaction, cereal, and barrel-aged (chocolate, coffee, caramel, smoke, grain, roasted malt) for beer and oak for wine, and characteristics, such as velvety, smooth, and creamy were perceived to contribute to body. As directed by the initial qualitative study, further three studies were designed to explore the significance of modified intensities of flavour and mouthfeel characteristics on the perceived body and overall liking of beer and wine. Model beers and wines were developed with manipulated composition to understand the contribution of the varying factors on body perception, sensory perception and liking. Furthermore, as suggested by qualitative research, various techniques to segment consumers were explored to understand if different groups of consumers perceive body using different sensory modalities. The perceived mouthfeel and flavour of the model beer were varied by the addition of ethanol (to increase alcohol by volume (ABV)), carboxymethyl cellulose (to increase instrumental viscosity), iso-α-acids (to increase bitterness) and hop oil extract (to enhance hoppy aroma) in a 0.05% ABV base beer. Results found that perceived viscosity was not a single characteristic that influenced beer body as ethanol and flavour (bitterness and hoppy aroma) were also found to be significant drivers. Cluster analysis based on body intensity ratings revealed three consumer clusters: those who placed greater importance on viscosity, those who appeared to focus on flavour and those who found alcohol to be the main body driver. Similarly, a study conducted with model red wine used a 0.05% ABV base wine with added ethanol (to 5.5% ABV), carboxymethyl cellulose, grape seed extract and a flavour blend (enhanced berry flavour) to explore the impact of varying alcohol warming sensations, perceived thickness/viscosity, astringency and flavour on body perception. Increasing the viscosity with carboxymethyl cellulose did not contribute to wine body. Instead, consumers perceived body intensity to be positively driven by ethanol and negatively correlated with berry flavour additions, whilst liking was driven by ethanol and carboxymethyl cellulose additions and negatively impacted by the enhanced berry flavour. Furthermore, using a statistical tool, namely Fine Wine Instrument, developed to segment consumers based on wine connoisseur, knowledge and provenance variables, it was also found that consumers are not homogenous when defining body as they placed differing levels of importance on different compositional factors. Three consumer segments, based on their winerelated knowledge and level of involvement, emerged: Wine Enthusiasts, Aspirants and No Frills. Furthermore, the effects of various flavour enhancements on consumer body perception in different base wines were investigated, as the enhancement of berry flavour was found to negatively impact body perception in the previous study. Consumers reported that within red wines with full-strength alcohol (14.5% ABV), those that were enhanced with woody and savoury aromas were perceived as higher in body. In contrast, enhanced red fruit flavour negatively influenced the perception of body, confirming the hypothesis that different flavour profiles affect body positively and negatively.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 202