Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65 s with a defined chew protocol (three chews, then holding the bolus in the mouth without swallowing). Salt crystal size impacted upon the delivery rate and perceived saltiness. The smallest crystal size fraction dissolved and diffused throughout the mouth to the tongue saliva faster than the medium and the largest ones; the smallest crystal size fraction also had the highest maximum concentration and greatest total sodium. These results correlated well with the sensory perceived saltiness, where the smallest crystal size fraction resulted in the fastest Tmax, highest maximum saltiness intensity and maximum total saltiness. The different delivery rates can be explained by differential dissolution kinetics and enhanced mass transfer of sodium across the saliva

Systematic Review of Laser and Other Light Therapy for the Management of Oral Mucositis in Cancer Patients

Background The aim of this study was to review the available literature and define clinical practice guidelines for the use of laser and other light therapies for the prevention and treatment of oral mucositis. Methods A systematic review was conducted by the Mucositis Study Group of the Multinational Association of Supportive Care in Cancer/International Society of Oral Oncology. The body of evidence for each intervention, in each cancer treatment setting, was assigned an evidence level. Based onthe evidence level, one of the following three guideline determinations was possible: recommendation, suggestion, and no guideline possible. Results A new recommendation was made for low-level laser (wavelength at 650 nm, power of 40 mW, and each square centimeter treated with the required time to a tissue energy dose of 2 J/cm2 (2 s/point)) for the prevention of oral mucositis in adult patients receiving hematopoietic stem cell transplantation conditioned with high-dose chemotherapy, with or without total body irradiation. A new suggestion was made for low-level laser (wavelength around 632.8 nm) for the prevention of oral mucositis in patients undergoing radiotherapy, without concomitant chemotherapy, for head and neck cancer. No guideline was possible in other populations and for other light sources due to insufficient evidence. Conclusions The increasing evidence in favor of low-level laser therapy allowed for the development of two new guidelines supporting this modality in the populations listed above. Evidence for other populations was also generally encouraging over a range of wavelengths and intensities. However, additional well-designed research is needed to evaluate the efficacy of laser and other light therapies in various cancer treatment settings

Color influences sensory perception and liking of orange juice

Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange juice (COJ) was selected as a control, and colour-modified orange juices were prepared by adding red or green food dyes (ROJ and GOJ) that did not alter the flavour of the juice. A series of paired comparison tests were performed by 30 naive panellists to determine the influence of orange juice colour on flavour intensity, sweetness, and sourness. Then, 100 orange juice consumers were asked to rate expected liking of orange juice samples initially by visual evaluation and subsequently for actual liking upon consumption, using a labelled affective magnitude scale. Results: Results of pair comparison tests indicated that colour changes did not affect flavour intensity and sweetness, but the greenish hue (GOJ) significantly increased the perceived sourness. Results of the consumers’ study indicated significant differences in expected liking between the orange juice samples, with ROJ having the highest expected liking. However, scores of actual liking after consumption were not significantly different. COJ and GOJ showed a significant increase in actual liking compared to expected liking. Conclusions: This study shed light on how slight variations in orange juice hue (reddish to greenish hues) affect the perceived flavour intensity, sweetness, and sourness, and the expected and actual liking of orange juice

Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were investigated. Pulsed delivery did not enhance salt perception and resulted in greater Overall Bitterness Scores for the same level of substitution with KCl. The presence of the bouillon base masked to a certain extent the loss of saltiness induced by the substitution and resulted in lower Overall Bitterness Scores of the substituted profiles

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact of the matrix on the dynamic release of the volatile aroma compound, limonene, in orange juice. Pulp and aqueous serum was isolated (by centrifugation and filtration) from freshly prepared orange juice and subsequently reconstituted at varying pulp addition levels in serum (0g/100 g–20 g/100 g, wwb). The addition of pulp significantly enhanced the static headspace concentration of limonene with a 210 fold increase with 10 g/100 g pulp addition. In addition, pulp enhanced the ability of the orange juice serum to replenish limonene in the headspace after dynamic headspace dilution. The release of limonene was studied under realistic consumer consumption conditions (In-nose delivery) by atmospheric pressure chemical ionisation-mass spectrometry; pulp significantly enhanced the amount of limonene exhaled in the nasal airflow (retronasal delivery). Surprisingly, given the variations in limonene concentration, naïve consumers did not perceive samples as significantly different on consumption. This is presumably due to the wide range of other aroma compounds not evaluated in this study that contribute to the perceived aroma

Predicting sensory perceptions of thickened solutions based on rheological analysis

The sensory perceptions of sweetened, flavoured and thickened solutions prepared from xanthan, dextran, sucrose and banana flavour were evaluated and correlated to rheological parameters. The primary aim of this research was to evaluate the relevance of viscosity measured at low shear or at high shear for predicting sensory perceptions. Additionally considered were extensional viscosity estimated from filament thinning experiments and complex shear viscosity. The design of experiments included two groups of 5 samples matched at low shear rate and high shear rate, respectively. Mouthfeel perceptions were well correlated to low shear viscosity, however, including high shear viscosity or extensional viscosity as an additional model parameter improved the predictive quality of the models for thickness, stickiness and mouth coating. Stickiness and mouth coating were better correlated to extensional viscosity than low shear viscosity, although a model including both parameters predicted stickiness and mouth coating best. The complex viscosity at 100 rad/s was also highly correlated to the perception of thickness. Since correlations were not improved over steady shear parameters, complex viscosity was not considered in models based on more than one rheological parameter. Flavour was also scored during sensory evaluation and sweetness and overall flavour were highly correlated. The results of this study have highlighted that there is no single rheological parameter that will ultimately correlate to a range of mouthfeel perceptions. For certain mouth feel perceptions a model comprising shear and extensional rheological parameters will have higher predictive power than a model solely based on shear rheological parameters

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rank-rating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitter-ness. These modifications were mainly driven by olfaction – in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of ‘rounded’ bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a ‘harsh’ bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as ‘round’ and ‘harsh’ were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245 mg/L) giving a ‘rounded’ bitterness in low bitterness beers but ‘harsh’ bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490 mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception

Developing a reduced consumer-led lexicon to measure emotional response to beer

Previous researchers have recently recommended and utilised consumer-led lexicons to measure emotional response. This study further advances this approach by 1) making the lexicon generation process more efficient by using consumer focus groups as opposed to individual consumer interviews and 2) decreasing the number of responses required from each consumer by reducing the lexicon to categories of similar terms. In response to 10 lager samples which were manipulated in order to control selected sensory properties, focus groups generated a lexicon of 44 emotion terms. This lexicon was reduced to 12 distinct emotion categories using linguistic checks and cluster analysis. Naïve beer consumers (n = 113) used these 12 emotion categories to rate their emotional response to the 10 samples. The reduced consumer-led lexicon was validated through its ability to discriminate across samples as well as show differences in emotional response between genders and age groups. The 12 emotion categories were found to discriminate well between samples, although a number of categories grouped samples similarly. However, differences in responses to otherwise comparable emotion categories were identified between genders and age groups, highlighting the importance of including all emotion categories so as to not over-reduce the lexicon and risk missing out on valuable emotion data

Evaluation of a real-time virtual intervention to empower persons living with HIV to use therapy self-management: study protocol for an online randomized controlled trial

Background: Living with HIV makes considerable demands on a person in terms of self-management, especially as regards adherence to treatment and coping with adverse side-effects. The online HIV Treatment, Virtual Nursing Assistance and Education (Virus de I'immunodeficience Humaine-Traitement Assistance Virtuelle Infirmiere et Enseignement; VIH-TAVIE (TM)) intervention was developed to provide persons living with HIV (PLHIV) with personalized follow-up and real-time support in managing their medication intake on a daily basis. An online randomized controlled trial (RCT) will be conducted to evaluate the efficacy of this intervention primarily in optimizing adherence to combination anti-retroviral therapy (ART) among PLHIV.Methods/design: A convenience sample of 232 PLHIV will be split evenly and randomly between an experimental group that will use the web application, and a control group that will be handed a list of websites of interest. Participants must be aged 18 years or older, have been on ART for at least 6 months, and have internet access. The intervention is composed of four interactive computer sessions of 20 to 30 minutes hosted by a virtual nurse who engages the PLHIV in a skills-learning process aimed at improving self-management of medication intake. Adherence constitutes the principal outcome, and is defined as the intake of at least 95% of the prescribed tablets. The following intermediary measures will be assessed: self-efficacy and attitude towards antiretroviral medication, symptom-related discomfort, and emotional support. There will be three measurement times: baseline (T0), after 3 months (T3) and 6 months (T6) of baseline measurement. The principal analyses will focus on comparing the two groups in terms of treatment adherence at the end of follow-up at T6. An intention-to-treat (ITT) analysis will be carried out to evaluate the true value of the intervention in a real context.Discussion: Carrying out this online RCT poses various challenges in terms of recruitment, ethics, and data collection, including participant follow-up over an extended period. Collaboration between researchers from clinical disciplines (nursing, medicine), and experts in behavioral sciences information technology and media will be crucial to the development of innovative solutions to supplying and delivering health services