scholarly journals Sensory Profile of Greek Islands Thyme Honey

2021 ◽  
Vol 11 (20) ◽  
pp. 9548
Author(s):  
Inmaculada Rodríguez ◽  
Chrysoula Tananaki ◽  
Hortensia Galán-Soldevilla ◽  
Pilar Ruiz Pérez-Cacho ◽  
Salud Serrano
Keyword(s):  
Quality Standards ◽  
Pollen Grain ◽  
Sensory Profile ◽  
Chemical Analyses ◽  
Physico Chemical ◽  
Floral Odor ◽  
Salty Taste ◽  
Group A ◽  
Sensory Profiles ◽  
Thyme Honey

The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content < 18%, hydroxymethylfurfural < 10 mg/kg, and diastase activity > 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p < 0.01) for all attributes except for floral aroma, with the Group A samples being the lightest in color (4.9 ± 1.8) and having the highest floral odor intensity (5.0 ± 2.0) and salty taste (3.5 ± 1.1). Additionally, samples with the highest pollen grain content (i.e., Group A) had olfactory notes of wood/wax/resin and a chemical aroma.

scholarly journals The influence of non-normative fuel on its operational properties

2019 ◽  
Vol 178 (3) ◽  
pp. 67-70
Author(s):  
Anna MATUSZEWSKA ◽  
Marlena OWCZUK
Keyword(s):  
Quality Standards ◽  
Chemical Analyses ◽  
Oxidation Processes ◽  
Long Term Storage ◽  
Physico Chemical ◽  
Resistance To Oxidation ◽  
Normative Requirements ◽  
Term Storage

Fuels that do not meet the requirements of quality standards cannot be used to power vehicle engines. The work involved physico-chemical analyses of non-normative fuel and its effect on the operational properties of the powered vehicle. The research fuels were two gasolines, characterized by a reduced resistance to oxidation processes due to their long-term storage. The results were compared to the properties of conventional fuels that met all normative requirements. The studies have shown that the fuel slightly deviating from the standard parameters does not noticeably affect the useful properties of the vehicle.

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Leontina Lipan ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
Pilar Legua ◽  
...  
Keyword(s):  
Food Industry ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Volatile Composition ◽  
Main Interest ◽  
Sweet Lime ◽  
Volatiles Compounds ◽  
Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

scholarly journals Total synthesis of [ 15 N]-labelled C6-substituted purines from [ 15 N]-formamide—easy preparation of isotopically labelled cytokinins and derivatives

2018 ◽  
Vol 5 (11) ◽  
pp. 181322 ◽  
Author(s):  
Jan Buček ◽  
Marek Zatloukal ◽  
Libor Havlíček ◽  
Lucie Plíhalová ◽  
Tomáš Pospíšil ◽  
...  
Keyword(s):  
Total Synthesis ◽  
Metabolic Profiling ◽  
Growth Regulation ◽  
Plant Tissues ◽  
Chemical Analyses ◽  
Purine Derivatives ◽  
Biological Matrices ◽  
Physico Chemical ◽  
Plant Growth Regulation

Cytokinins (CKs) and their metabolites and derivatives are essential for cell division, plant growth regulation and development. They are typically found at minute concentrations in plant tissues containing very complicated biological matrices. Therefore, defined standards labelled with stable isotopes are required for precise metabolic profiling and quantification of CKs, as well as in vivo elucidation of CK biosynthesis in various plant species. In this work, 11 [ 15 N]-labelled C6-purine derivatives were prepared, among them 5 aromatic ( 4, 5, 6, 7, 8 ) and 3 isoprenoid ( 9, 10, 11 ) CKs. Compared to current methods, optimized syntheses of 6-amino-9H-[ 15 N 5 ]-purine (adenine) and 6-chloro-9H-[ 15 N 4 ]-purine (6-chloropurine) were performed to achieve more effective, selective and generally easier approaches. The chemical identity and purity of prepared compounds were confirmed by physico-chemical analyses (TLC; HRMS; HPLC–MS; 1 H, 13 C, 15 N NMR). The presented approach is applicable for the synthesis of any other desired [ 15 N 4 ]-labelled C6-substituted purine derivatives.

scholarly journals Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
Author(s):  
Ramón Martínez ◽  
Pilar Legua ◽  
Francisca Hernández ◽  
Ángel Carbonell-Barrachina ◽  
Yolanda Gogorcena ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Soluble Solids ◽  
Total Acidity ◽  
Apple Variety ◽  
Total Soluble Solids ◽  
Germplasm Collections ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

Investigation on full 6" masks using innovative solutions for direct physico-chemical analyses of mask contamination and haze

2011 ◽  
Author(s):  
L. Dussault ◽  
B. Pelissier ◽  
F. Dufaye ◽  
S. Gough ◽  
J. Hamonne ◽  
...  
Keyword(s):  
Chemical Analyses ◽  
Physico Chemical ◽  
Innovative Solutions

scholarly journals Sensory processing of children and students with autism spectrum disorder and typical development in relation to gender and age

2021 ◽  
Vol 20 (3) ◽  
pp. 185-201
Author(s):  
Ana Roknić ◽  
Sanja Vuković
Keyword(s):  
Autism Spectrum Disorder ◽  
Sensory Processing ◽  
Sensory Information ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Sensory Profile ◽  
Typical Development ◽  
Educational Plan ◽  
Gender And Age ◽  
Sensory Profiles

Introduction. Sensory processing is a neurobiological process in which a person uses their senses, sends information to an appropriate reception and processing center, and responds to environmental stimulations. Previous research has shown that sensory processing difficulties are more common among people with autism spectrum disorder than among people of the typical population. Objectives. The aim of this paper was to determine the patterns of sensory processing in subjects of the typical population and subjects with autism spectrum disorder, as well as gender and age differences in sensory profiles in these groups of subjects. Methods. Using The Child Sensory Profile 2 as the measuring instrument, the characteristics of sensory processing were examined in 120 subjects of both genders, 60 subjects with autism spectrum disorder and 60 subjects of typical development, ages three to 13 years and 11 months. Results. The obtained results show that there are differences between the two groups of respondents and that these differences occur in all nine subscales of the instrument. It was found that subjects with autismspectrumdisorder hadmore difficulty in processing sensory information compared to subjects of the typical population, especially in the domain of tactile perception. The results also show that the quality of sensory information processing in both groups of respondents improved with age. In relation to the respondents' gender, the obtained differences were significant in the domain of the total score of the instrument, in favor of the boys, but this was not observed in the measurements on all subscales. Conclusion. In accordance with the above findings, when creating an individual educational plan, it is necessary to take into account all the specifics of sensory processing of children with autism spectrum disorder.

scholarly journals Brief Report: Sensory processing phenotypes in Phelan-McDermid Syndrome and SYNGAP1-related Intellectual Disability

2020 ◽  
Author(s):  
Ariel M Lyons-Warren ◽  
Maria C McCormack ◽  
J. Lloyd Holder
Keyword(s):  
Intellectual Disability ◽  
Sensory Processing ◽  
Autism Spectrum ◽  
Sensory Profile ◽  
Typically Developing ◽  
Syndromic Autism ◽  
Sensory Features ◽  
Syndromic Asd ◽  
Underlying Mechanisms ◽  
Sensory Profiles

AbstractSensory processing differences are an established feature of both syndromic and non-syndromic Autism Spectrum Disorders (ASD). Significant work has been done to characterize and classify specific sensory profiles in non-syndromic Autism. However, it is not known if syndromic Autism disorders such as Phelan-McDermid Syndrome (PMD) or SYNGAP1-related Intellectual Disability (SYNGAP1-ID) have unique sensory phenotypes. Understanding the sensory features of these disorders is important for providing appropriate care and for understanding the underlying mechanisms of the disorders. In this manuscript we use the Short Sensory Profile-2 to characterize sensory features in 41 patients with PMD and 24 patients with SYNGAP1-ID and compare their responses to both expected results for typically developing children and published sensory profiles for non-syndromic ASD.

scholarly journals Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

2019 ◽  
Vol 57 (4) ◽  
pp. 503-512
Author(s):  
Karolina Brkić Bubola ◽  
Marina Lukić ◽  
Igor Lukić ◽  
Olivera Koprivnjak
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Oil Industry ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Aroma Compound ◽  
Total Phenols ◽  
High Level ◽  
Sensory Profiles ◽  
Oil Filtration

This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.

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