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Rosa A, Pinna I, Piras A, Porcedda S, Masala C. Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds. Nutrients 2023; 15:2030. [PMID: 37432169 DOI: 10.3390/nu15092030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 03/30/2023] [Accepted: 04/21/2023] [Indexed: 07/12/2023] Open
Abstract
We evaluated sex differences in the perception of bitter compounds and an aromatic bitter herbal liqueur (Mirtamaro) obtained by the infusion of myrtle leaves/berries together with a mixture of Mediterranean herbs/plants as flavoring/bittering ingredients. In a healthy population (n = 231 participants), using bivariate correlations and multivariate linear regression analyses, significant sex differences emerged in quinine bitterness perception, with women showing a higher bitter taste intensity rating than men. Among all participants, 40 subjects (subpopulation) were randomly selected for the evaluation of sex differences in Mirtamaro gustatory and olfactory perception using a hedonic Likert-type scale. Women showed higher ratings in Mirtamaro aroma (odor intensity) and bitterness (taste intensity) perception than men, with a superior capacity to perceive/describe its sensory attributes. 1,8-Cineole and methyl chavicol were the main contributors to the bitter liqueur aroma. A significant correlation (r = 0.564, p < 0.01) between Mirtamaro odor pleasantness/taste pleasantness was observed in women, indicating a positive contribution of aromatic herbs to bitter taste acceptability. Moreover, a higher bitter intensity rating of 6-n-propylthiouracil was evidenced in women than men. Our results highlighted sex differences in bitter taste acuity and the role of aromatic herbs/plants in modulating bitter taste acceptance, which is useful information in the field of precision nutrition and medicine.
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Affiliation(s)
- Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Ilenia Pinna
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Alessandra Piras
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Silvia Porcedda
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
| | - Carla Masala
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy
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Tura M, Mandrioli M, Valli E, Dinnella C, Gallina Toschi T. Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil. Foods 2023; 12:foods12030661. [PMID: 36766191 PMCID: PMC9914576 DOI: 10.3390/foods12030661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Given the "native" nature of the product, obtained by cold-pressing, the development of a standardized methodology to evaluate and describe the sensory quality of HSOs is of the utmost importance. To this aim, 16 commercial HSOs were evaluated, covering the main differences in brands and sales channels. A trained panel developed a vocabulary to describe the HSO profile consisting of 44 attributes, and a practical sensory wheel was proposed to classify attributes in different clusters and according to sensory modality. A sensory profile sheet was developed including two color descriptors (yellow, green), seven main positive (sunflower/pumpkin seeds, nutty, toasted nutty, hay, sweet, bitter, and pungent), several secondary positive (herbs, coffee, tobacco, etc.), four main defects (rancid, paint, burnt, and fish), and other secondary negative descriptors (boiled vegetables, cucumber, etc.). Subsequently, specific training of the panelists was carried out, and a satisfactory performance level was reached. This study represents the first attempt to standardize the sensory quality and terminology of HSO.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
- CIRI—Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Correspondence:
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy
- CIRI—Agrifood (Interdepartmental Centre of Industrial Agrifood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
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Marques C, Correia E, Dinis LT, Vilela A. An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods. Foods 2022; 11:foods11030255. [PMID: 35159407 PMCID: PMC8834440 DOI: 10.3390/foods11030255] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/12/2022] Open
Abstract
Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal; (C.M.); (L.-T.D.)
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal;
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal; (C.M.); (L.-T.D.)
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Science and Environment, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal
- Correspondence:
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Ma X, Ding W, Qian Y, Lu S, Wang B, Xu Q, Wang D, Guan Y, Xiao N, Zhou X. Deployment of workforce in global health: what should be the priorities for China? Glob Health Res Policy 2021; 6:22. [PMID: 34229758 PMCID: PMC8258270 DOI: 10.1186/s41256-021-00208-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/19/2021] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND China has increasingly emerged as an important player in global health. However, compared to developed countries, China still lacks a sufficient health workforce for global health engagement with the necessary competencies required. The world has recognized that to solve global health issues, the role of China needs to be strengthened. The priorities for the deployment of the Chinese workforce in global health remain unclear. This study aims to identify the priorities of the deployment of Chinese global health workforce by exploring the core competencies for Chinese global health workforce, factors influencing the deployment and the approach of deployment. METHODS Quantitative descriptive statistical analysis was applied to analyze the quantitative data. A total of 148 key respondents from 10 provinces in China conducting global health projects over the last 3 years were selected as the study subjects. A structured questionnaire was developed to collect the data on four aspects, including general information, core competencies, factors influencing deployment, and mode of deployment. The questionnaire was distributed to the respondents through an online survey. All original data were exported to Microsoft Excel 2010 to calculate the frequencies and percentages of each option. A descriptive analysis was carried out of the priorities of deployment of the Chinese global health workforce. RESULTS More than half of the respondents (51.4%, 76/148) regarded "communication" as the most important competency of the Chinese global health workforce, while a large proportion of participants from Chinese embassies (50.0%, 6/12) and international organizations (75.0%, 12/16) believed that "professional skills" were paramount. In addition, 58.1% (86/148) of the participants agreed that incentive factors (salary, professional position, etc.) were the main factors that influenced deployment, whereas 75% (12/16) of participants from international organizations emphasized "security" as the most important determinant. In addition, 60.8% (90/148) of the participants thought that the deployment of staff should be based on the needs of the global health project implementation. CONCLUSIONS This study highlights the deployment priorities of the Chinese global health workforce, including strengthening communication and professional skills, focusing on personal security and incentives, and catering to the project implementation. This study also highlights the importance of Chinese agencies in developing global health mindsets through global health practices and proactive integration within the global community.
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Affiliation(s)
- Xuejiao Ma
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Wei Ding
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Yingjun Qian
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Shenning Lu
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Bei Wang
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Qiuli Xu
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Duoquan Wang
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China.
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China.
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China.
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China.
- School of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai, 200025, China.
| | - Yayi Guan
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Ning Xiao
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
| | - Xiaonong Zhou
- National Institute of Parasitic Diseases, Chinese Center for Disease Control and Prevention (Chinese Center for Tropical Diseases Research), No. 207 Ruijin Er Road, Huangpu District, Shanghai, 200025, China
- NHC Key Laboratory of Parasite and Vector Biology, Shanghai, 200025, China
- WHO Collaborating Centre for Tropical Diseases, Shanghai, 200025, China
- National Center for International Research on Tropical Diseases, Shanghai, 200025, China
- School of Global Health, Chinese Center for Tropical Diseases Research, Shanghai Jiao Tong University School of Medicine, Shanghai, 200025, China
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Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas. Foods 2021; 10:foods10040836. [PMID: 33921366 PMCID: PMC8070119 DOI: 10.3390/foods10040836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan's premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers' perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers' feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan's specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.
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Yang F, Guo H, Gao P, Yu D, Xu Y, Jiang Q, Yu P, Xia W. Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel. Food Chem 2021; 356:129698. [PMID: 33831826 DOI: 10.1016/j.foodchem.2021.129698] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
Chinese mitten crab (Eriocheir sinensis) needs sensory evaluation for grading. This study compared data mining (DM) and sensory panel evaluation (SPE), using data visualization (DV) and quantitative descriptive analysis (QDA), respectively. Results showed that Yangcheng Lake Crab (YLC) was the most welcomed for "umami" and "sweet" according to DV; and QDA (7-scale) showed similar results of the highest "aroma-sweet" (Average Score 4.5) and "taste-umami" (Average Score 4.6) in YLC. The difference was that, DV was fast based on big data (1.4 million words); while QDA quantified detailed attributes (principle components > 85.3% averagely) based on highly-trained sensory panel of good distinguishing- and repeating- ability that F value showed 76.4% of all attributes > 5% for panelist averagely, and mean square error < 0.500 except one panelist. In conclusion, DM was quick but qualitative; while SPE was laborious but informative.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Honghui Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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