Search results for "TASTE"
showing 10 items of 472 documents
The Innervation of Taste Buds in the Soft Palate of the Rat as Revealed by Methylene Blue Staining.
1996
Light microscopic data on the innervation of taste buds in the soft palate of the rat obtained by methylene blue (MB) supravital staining are presented here for the first time. The taste pore including subpopulations of taste bud cells and nerve fibers were stained. Intragemmal nerve fibers were detected ascending up to the taste pore; this suggests the possibility of additional paracellular pathways in taste transduction directly via nerve fibers. Moreover, relatively large bulbous or laminar enlargements of the intragemmal nerve fibers were found. The branches of these nerve fibers, showing minute spiny protuberances, appeared to anastomose. Some perigemmal nerve fibers were also seen in …
Rootstock and fruit canopy position affect peach [Prunus persica (L.) Batsch] (cv. Rich May) plant productivity and fruit sensorial and nutritional q…
2013
The right combination of rootstock and training system is important for increased yield and fruit sensorial and nutritional homogeneity and quality with peach [Prunus persica (L.) Batsch]. We investigated the effects of rootstock and training system on these parameters, testing the effect of vigorous GF677 and weaker Penta - rootstock on 'Rich May' peach cultivar. Fruit position effects regarding photosynthetically active radiation availability, along the canopy profile using the Y training system, were investigated. The positive relationships between total polyphenols content and antioxidant capacity according to canopy vigour and architecture were determined for the two scion/stock combin…
Phenols, Flavors, and the Mediterranean Diet.
2020
Abstract Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of po…
Pasākumu mārketings un mārketinga komunikācijas veidošana mūzikas festivālu virzīšanā.
2021
Bakalaura darba tēma ir “Pasākumu mārketings un mārketinga komunikācijas veidošana mūzikas festivālu virzīšanā”. Bakalaura darba mērķis ir, pamatojoties uz teorētiskajām atziņām un apkopoto zinātnisko pētījumu rezultātiem par pasākumu mārketingu un mārketinga komunikācijas nozīmi mūzikas festivālu virzīšanā tirgū, kā arī veiktās aptaujas rezultātiem, izpētīt un analizēt mūzikas festivālu "Bauska TASTE " un "Positivus" pasākumu mārketingu, kā arī īstenoto mārketinga komunikāciju dažādos kanālos un izstrādāt rekomendācijas mārketinga aktivitāšu pilnveidošanai, lai uzlabotu mūzikas festivālu virzīšanu mērķa tirgū. Bakalaura darbs sastāv no 3 nodaļām. Darba pirmajā nodaļā tiek pētīti vairāku au…
Organochlorines as Environmental Tainting Substances: Taste Panel Study and Chemical Analyses of Incubated Mussels
1992
Lake mussels (Anodonta piscinalis) incubated in freshwater stations upstream and downstream of a large pulp mill were studied for tainting by a panel of 18 persons. The tasted animal muscle and tissue water samples, and composites of other simultaneously incubated mussels were analyzed for organochlorine compounds. Bad taste scores were obtained for mussels from the nearest station downstream to the pulp mill and were significantly (p < 0.001 **) higher than those from other stations. A similar difference was observed for the measured chlorophenol, chloroanisole and chloroveratrole, chlorocymene and PCB contents. Chloroanisoles and chloroveratroles were indicated to form the main tai…
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review.
2022
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with…
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…
Bilateral taste disorders in patients with Ramsay Hunt syndrome and Bell palsy
2018
OBJECTIVE Ramsay Hunt syndrome (RHS) and Bell palsy (BP) are typically known as facial nerve motor syndromes and are primarily unilateral. The aim of this study was to challenge this assertion, because both conditions are also known to be associated with viruses that typically affect several nerves. METHODS Ten participants with RHS, 12 with BP, all clinically unilateral, and 12 healthy controls were prospectively enrolled. Electrogustometric thresholds were measured bilaterally in the areas of the chorda tympani, the glossopharyngeal, and the major petrosal nerve. Also bilaterally, the taste function was tested using chemogustometry with different tastant concentrations. Again bilaterally,…
Climatic oscillations triggered post-Messinian speciation of Western Palearctic brown frogs (Amphibia, Anura, Ranidae)
2003
Abstract Oscillating glacial cycles over the past 2.4 million years are proposed to have had a major impact on the diversity of contemporary species communities. We used mitochondrial and nuclear DNA sequence data to infer phylogenetic relationships within Western Palearctic brown frogs and to test the influence of Pliocene and Pleistocene climatic changes on their evolution. We sequenced 1976 bp of the mitochondrial genes 16S rRNA and cytochrome b and of the nuclear rhodopsin gene for all current species and subspecies. Based on an established allozyme clock for Western Palearctic water frogs and substitution rate constancy among water frogs and brown frogs, we calibrated a molecular clock…
Wine active compounds. Proceedings of the WAC2008 international conference
2008
International audience