TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

Association between smell and taste dysfunction and obesity and metabolic syndrome in older adults

Background: Obesity and metabolic syndrome (MS) are prevalent and associated with negative health outcomes in the elderly. There is a need to identify risk factors for these diseases in this population. Methodology: The 2013-14 National Health and Nutrition Examination Survey was used in this study. Adults aged 60 or under were categorized into normosmia, hyposmia, anosmia, and combined anosmia + hyposmia using the Pocket Sniff Test. Taste was evaluated using quinine and NaCl solutions. Multivariate logistic regression models were used to characterize associations between smell and taste status and obesity and MS. Results: In univariate obesity analysis, normosmia, combined anosmia + hyposmia, and 0.32M NaCl taste dysfunction were significant. 0.32M NaCl taste dysfunction remained significant in multivariate analysis. MS was significantly associated with only tongue tip quinine dysfunction in univariate and multivariate analyses. Conclusions: Salty taste dysfunction was found to be negatively associated with obesity while bitter taste dysfunction was found to be positively associated with MS.

HIPPOCAMPUS CELL DISORDERS AND NEUROSENSORY TESTS IN MICE (Mus musculus) DUE TO INDUCTION OF EXCESS SODIUM CHLORIDE

Salt or sodium chloride (NaCl) is an additive to give food a salty taste. The use of salt in everyday life is difficult to avoid. Salt has both good and bad effects on the body. The electrolyte content of salt can help launch metabolism in the body, whereas if the body contains too much salt it will cause heart attacks and hypertension. The dose of salt consumption that has been set by the government is 5g/day. This study was conducted to examine the effect of consuming excessive sodium chloride (NaCl) on the ability to smell and to what extent it damages cells in the hippocampus of mice (Mus musculus). The method of this study was CRD (completely randomized design) with 6 replications, 1 group control and 3 repetitions induced by sodium chloride (NaCl) is 260mg/gBB (P1), 520mg/gBB (P2), and 780mg/gBB (P3). The parameters of this study are neurosensory coordination in the form of olfactory response of mice (Mus musculus) to ammonia and cell disruption in the hippocampus (DG & CA) which were observed by histological preparations of Hematoxylin eosin (HE) staining. The results of this study indicate the presence of olfactory disorders in mice (Mus musculus) and cell death in the hippocampus also increased due to excessive sodium chloride (NaCl) induction. The more salt is consumed in daily life, it will disrupt the cells in the hippocampus.

Anodal Galvanic Taste Stimulation to the Chin Enhances Salty Taste of NaCl Water Solution

Galvanic taste stimulation (GTS) is a non-invasive electrical stimulation of sensory nerves that induces, inhibits, and enhances taste sensation. It has been shown that the cathodal GTS taste enhancement effect occurs when only cathodal electrodes are attached in or near the mouth, while anodal GTS, whose anodal electrodes are attached in or near the mouth, induces an electrical taste sensation rather than taste enhancement. In the present study, we focused on the taste enhancement effect of anodal GTS, enhancing the salty taste produced by a sodium chloride (NaCl) aqueous solution during stimulation. In this study, GTS was applied to the chin rather than the inner mouth so as not to disturb natural eating and drinking behavior, according to a previous study. To demonstrate and quantitatively evaluate its enhancement effect, we conducted two psychophysical experiments in which subjects were asked to indicate the intensity of the saltiness perceived during electrical stimulation by adjusting the concentration of aqueous NaCl to achieve a solution of equivalent saltiness. We discovered that the perceived intensity increased as the current intensity applied to the chin increased. Moreover, the magnification ratios against the baseline exceeded 1 under all conditions of the NaCl aqueous solution. These results indicate that anodal GTS is effective in enhancing the salty taste of NaCl aqueous solutions.

Sensory Profile of Greek Islands 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.

Transmembrane channel-like 4 is involved in pH and temperature-dependent modulation of salty taste

Human susceptibility to NaCl varies depending on temperature and pH, the molecular mechanisms of which remain unclear. The voltage-dependent chloride channel, transmembrane channel-like 4 (TMC4), is activated at approximately 40 °C and is suppressed at pH 5.5. As these are similar in character to human sensory evaluations, hTMC4 may be involved in human salt taste reception.

Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM)

Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.