Sensory properties of iodine-biofortified potatoes

The present study assessed the sensory impact of potatoes biofortification with iodine and the stability of iodine during six months of storage. Four biofortified cultivars (Cupido, Marabel, Orchestra and Universa) and their controls (non-biofortified) were evaluated. Descriptive analysis was applied with a panel to describe the sensory properties, and triangle tests were applied with consumers to evaluate perceivable differences between controls and respective biofortified samples at the end of shelf life. Iodine content was quantified on raw potatoes for three periods of storage. Descriptive analysis showed some differences between controls and iodine-biofortified samples, especially in texture (hardness). However, consumers did not significantly discriminate fortified from unfortified samples. Iodine was stable during storage in all varieties. Orchestra cultivar showed the highest iodine content, while Universa the lowest

Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese

Food preferences are influenced by several factors including individual differences in the physiological perception of the sensory properties and genetic factors. This study was aimed to investigate the genetic bases underlying the perception of the soapy flavor, a sensory attribute identified as a driver of disliking for blueveined cheese. Responses on soapy flavor perception (SFP) in six Gorgonzola Protected Designation of Origin (PDO) cheese samples were collected from 219 genotyped Italians (age 18-77 y) applying a Rate-All-That-Apply (RATA) test combined with a liking test. Genome-Wide Association Studies (GWAS) were performed on three phenotypic traits: the SFP in at least one cheese (SFP_1), the number of cheese samples in which each individual perceived the soapy flavor (SFP_N) and the SFP in the cheese in which the highest number of individuals perceived the soapy flavor (SFP_P95). Results showed that 144 individuals (65.8%) perceived the soapy flavor in at least one cheese. Our analysis allowed identifying four loci that resulted shared in all the three GWAS and have been confirmed by the SFP in at least other two Gorgonzola cheese samples. Particularly, we highlighted four genes (SYT9, PDE4B, AVL9 and HTR1B) that are involved in olfactory or taste processes, suggesting that they could play a relevant role in determining the individual differences in the SFP. In addition, a SNP near the HTR1B gene affected also the liking for Gorgonzola PDO cheese. Overall, our work suggests possible candidate genes associated with the perception of soapy flavor, providing a starting point to better understand the individual differences in blue-veined cheese perception and expanding the current scientific knowledge in the emerging research area linking genetic individual differences to food perception and preferences

Relationship between sensory attributes, (Dis) liking and volatile organic composition of Gorgonzola PDO cheese

Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70–95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18–77 years) using liking and Rate- All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that ‘creamy’, ‘sweet’, ‘nutty’, and ‘salty’ were significant drivers of liking while the ‘soapy’ and ‘ammonia’ flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and ‘ammonia’, ‘pungent’, ‘soapy’, and ‘moldy’ flavors. A good association was also found with the consumers’ liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers’ blue-veined cheese preferences

Food neophobia, odor and taste sensitivity, and overall flavor perception in food

Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers

La Sassa cave:Isotopic evidence for Copper Age and Bronze Age population dynamics in Central Italy

This study focuses on the changes in diet and mobility of people buried in the La Sassa cave (Latium, Central Italy) during the Copper and Bronze Ages to contribute to the understanding of the complex contemporary population dynamics in Central Italy. To that purpose, carbon and nitrogen stable isotope analyses, strontium isotope analyses, and FT-IR evaluations were performed on human and faunal remains from this cave. The stable isotope analyses evidence a slight shift in diet between Copper and Bronze Age individuals, which becomes prominent in an individual, dating from a late phase, when the cave was mainly used as a cultic shelter. This diachronic study documents an increased dietary variability due to the introduction of novel resources in these protohistoric societies, possibly related to the southward spread of northern human groups into Central Italy. This contact between different cultures is also testified by the pottery typology found in the cave. The latter shows an increase in cultural intermingling starting during the beginning of the middle Bronze Age. The local mobility during this phase likely involved multiple communities scattered throughout an area of a few kilometers around the cave, which used the latter as a burial site both in the Copper and Bronze ages.</p

Sistema de Bibliotecas da Universidade de São Paulo : roteiro para um diagnóstico

As Bibliotecas da Universidade de São Paulo (USP), ligadas a Faculdades e Institutos, Departamentos e Cadeiras, surgiram e funcionaram, por quase cinco décadas, sem obedecer a uma coordenação efetiva. Visando a criação de um sistema para as Bibliotecas da USP, foi planejado um diagnóstico que refletisse a atual situação desses organismos, sob o ponto de vista de organização e funcionamento, de recursos e serviços. No desenvolvimento metodológico do diagnóstico surgiram dificuldades quanto à  possível caracterização dos diferentes tipos de bibliotecas. O universo da pesquisa foi constituído pelo conjunto de 77 Bibliotecas, instaladas em 40 Unidades da USP, e assim distribuídas segundo as 3 áreas de conhecimento: 28 Bibliotecas da área de Ciências Humanas, 26 da área de Ciências Biológicas e 22 da área de Ciências Exatas, além da Divisão de Biblioteca e Documentação (DBD) da CODAC. A coleta de dados foi realizada através de 2 tipos de formulários aplicados de acordo com as categorias de Bibliotecas. Seus resultados, além de tabulados por áreas de conhecimento, foram mapeados individualmente biblioteca por biblioteca, fornecendo o espelho da situação individual

Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

Purpose: Loss of smell decreases the quality of life and contributes to the failure in recognizing hazardous substances. Given the relevance of olfaction in daily life, it is important to recognize an undiagnosed olfactory dysfunction to prevent these possible complications. Up to now, the prevalence of smell disorders in Italy is unknown due to a lack of epidemiological studies. Hence, the primary aim of this study was to evaluate the prevalence of olfactory dysfunction in a sample of Italian adults. Methods: Six hundred and thirty-three participants (347 woman and 286 men; mean age 44.9 years, SD 17.3, age range 18-86) were recruited from 10 distinct Italian regions. Participants were recruited using a convenience sapling and were divided into six different age groups: 18-29 years (N = 157), 30-39 years (N = 129), 40-49 years (N = 99), 50-59 years (N = 106), &gt; 60 years (N = 142). Olfactory function, cognitive abilities, cognitive reserve, and depression were assessed, respectively, with: Sniffin' Sticks 16-item Odor Identification Test, Montreal Cognitive Assessment, Cognitive Reserve Index, and the Beck Depression Inventory. Additionally, socio-demographic data, medical history, and health-related lifestyle information were collected. Results: About 27% of participants showed an odor identification score &lt; 12 indicating hyposmia. Multiple regression analysis revealed that OI was significantly correlated with age, sex, and cognitive reserve index, and young women with high cognitive reserve index showing the highest olfactory scores. Conclusion: This study provides data on the prevalence of olfactory dysfunction in different Italian regions

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

The current study reports an ethnobotanical field investigation of traditionally gathered and consumed wild greens (Chorta) in one of the five so-called Blue Zones in the world: Ikaria Isle, Greece. Through 31 semi-structured interviews, a total of 56 wild green plants were documented along with their culinary uses, linguistic labels, and locally perceived tastes. Most of the gathered greens were described as bitter and associated with members of Asteraceae and Brassicaceae botanical families (31%), while among the top-quoted wild greens, species belonging to these two plant families accounted for 50% of the wild vegetables, which were consumed mostly cooked. Cross-cultural comparison with foraging in other areas of the central-eastern Mediterranean and the Near East demonstrated a remarkable overlapping of Ikarian greens with Cretan and Sicilian, as well as in the prevalence of bitter-tasting botanical genera. Important differences with other wild greens-related food heritage were found, most notably with the Armenian and Kurdish ones, which do not commonly feature many bitter greens. The proven role of extra-oral bitter taste receptors in the modulation of gastric emptying, glucose absorption and crosstalk with microbiota opens new ways of looking at these differences, in particular with regard to possible health implications. The present study is also an important attempt to preserve and document the bio-cultural gastronomic heritage of Chorta as a quintessential part of the Mediterranean diet. The study recommends that nutritionists, food scientists, and historians, as well as policymakers and practitioners, pay the required attention to traditional rural dietary systems as models of sustainable health