Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

Understanding and describing Australian flavor has proved to be a challenge for marketers of native foods because of the diversity of unique flavor signatures exhibited. Descriptive analysis techniques were applied, using a panel of 11 experienced judges, to define and articulate the sensory properties of 18 key commercial Australian native plant foods and ingredients including fruits, herbs and spices. Quantitative descriptive data were transformed into concise and accurate verbal descriptions for each of the species. The sensory language developed during the vocabulary development panel sessions was combined, categorized and ordered to develop a sensory lexicon specific for the genre. The language developed to describe the foods and ingredients was diverse and distinctly Australian including aromas such as musk, rosella, citrus and spiced tea to eucalypt, bush scrub, fresh beetroot and wheat biscuit. Practical Applications This work provides a clear, useful means of characterizing and accurately describing the flavors of Australian native plant foods and ingredients. This information has been communicated to the native food industry, chefs, formulators, food technologists and flavor experts, and provides knowledge that will assist the wider food industry to successfully develop flavor blends and produce food products from native food ingredients. It is anticipated that extension of this information to both the local and international food markets will stimulate a renewed interest in Australian native ingredients and open new market opportunities for the industry. The data developed by this research have also formed the basis of quality control targets for emerging native foods and ingredients.

Complexity of coffee flavor: A compositional and sensory perspective

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.

Impact of 1-methylcyclopropene treatment on the sensory quality of 'Bartlett' pear fruit

The ethylene biosynthesis inhibitor, 1-methylcyclopropene (1-MCP), has been commercially used to extend the storage life of European pear fruit and to allow shipment to distant markets. However, the influence of 1-MCP on the ability of fruit to ripen to an acceptable sensory quality has not been investigated in 'Bartlett' pear, one of the most aromatic of pear fruit. In the current study, early-, mid- and late-season 'Bartlett' pear fruit were treated with 0.6μLL-1 1-MCP at 0°C for 24h, 100μLL-1 ethylene at 20°C for 24h, or untreated before immediate transfer to 20°C for ripening until eating soft (13N firmness). Fruit from each treatment were subjected to objective and sensory quality evaluation once ripe. Sensory quality showed differences related to harvest maturity; the importance of harvest maturity depended on the treatment. Treatment with 1-MCP effectively slowed fruit ripening and therefore extended postharvest life, but also resulted in fully ripened pears with more desirable sensory traits, as compared with ethylene-treated and untreated pears. The enhanced sensory quality was related to higher sweetness, juiciness and pear aroma and reduced fermented aroma, gritty texture and tart taste. In addition, the sensory profiles of 1-MCP-treated pears were more stable among fruit from the three harvest dates than the ethylene-treated pears, which exhibited very different sensory profiles between early- and late-season fruits. © 2015 Elsevier B.V.

Sensory-organ-like response determines the magnetism of zigzag-edged honeycomb nanoribbons

We present an analytical effective theory for the magnetic phase diagram for zigzag-edge terminated honeycomb nanoribbons described by a Hubbard model with an interaction parameter U. We show that the edge magnetic moment varies as ln U and uncover its dependence on the width W of the ribbon. The physics of this owes its origin to the sensory-organ-like response of the nanoribbons, demonstrating that considerations beyond the usual Stoner-Landau theory are necessary to understand the magnetism of these systems. A first-order magnetic transition from an antiparallel orientation of the moments on opposite edges to a parallel orientation occurs upon doping with holes or electrons. The critical doping for this transition is shown to depend inversely on the width of the ribbon. Using variational Monte Carlo calculations, we show that magnetism is robust to fluctuations. Additionally, we show that the magnetic phase diagram is generic to zigzag-edge terminated nanostructures such as nanodots. Furthermore, we perform first-principles modeling to show how such magnetic transitions can be realized in substituted graphene nanoribbons. DOI: 10.1103/PhysRevB.87.085412

Sensory cues employed for the acquisition of familiarity-dependent recognition of a shoal of conspecifics by climbing perch (Anabas testudineus Bloch)

In this study we showed that a freshwater fish, the climbing perch (Anabas testudineus) is incapable of using chemical communication but employs visual cues to acquire familiarity and distinguish a familiar group of conspecifics from an unfamiliar one. Moreover, the isolation of olfactory signals from visual cues did not affect the recognition and preference for a familiar shoal in this species.

Deficits in sensory prediction are related to delusional ideation in healthy individuals.

Motor control strongly relies on neural processes that predict the sensory consequences of self-generated actions. Previous research has demonstrated deficits in such sensory-predictive processes in schizophrenic patients and these low-level deficits are thought to contribute to the emergence of delusions of control. Here, we examined the extent to which individual differences in sensory prediction are associated with a tendency towards delusional ideation in healthy participants. We used a force-matching task to quantify sensory-predictive processes, and administered questionnaires to assess schizotypy and delusion-like thinking. Individuals with higher levels of delusional ideation showed more accurate force matching suggesting that such thinking is associated with a reduced tendency to predict and attenuate the sensory consequences of self-generated actions. These results suggest that deficits in sensory prediction in schizophrenia are not simply consequences of the deluded state and are not related to neuroleptic medication. Rather they appear to be stable, trait-like characteristics of an individual, a finding that has important implications for our understanding of the neurocognitive basis of delusions.