Sensory activities

M. Schlosser, D. Michel, About the physiological size of fluorine substituents Comparison of sensorially active compounds with fluorine and methyl substituted analogues. Tetrahedron 52 (1996) 99-108. 

Nitz, S., Kollmannsberger, H., Drawer , F. (1989) Determination of sensorial active trace compounds by multidimensional gas chromatography combined with different enrichment techniques. f Chromatogr. 471 173-185. 

Visual imagery Regression to sensory Activation of higher... 

Peckol E. L., Troemel E. R. and Bargmann C. I. (2001) Sensory experience and sensory activity regulate chemosensory receptor gene expression in Caenorhabditis elegans. PNAS 98, 11032-11038. 

O. Frank, M. Jezussek, and T. Hofmann, Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting l-oxo-2,3-di hydro-1 W-indohz.iniiim-6-olates, J. Agric. Food Chem., 2003, 51, 2693-2699. 

Many materials used for food and beverage packaging have characteristic odors or sensory active compounds (Torri et ah, 2008). The intensity and description of the odor may be affected by the number and type of volatile compounds that are released under environmental conditions at the time of evaluation. Chemical composition of the material and polymer morphology may play a role in the sensory characterization. Sensory descriptors do not define a specific chemical compound but may be related to different compounds, a blend of compounds, and even a limited concentration range of a compound or class of compounds. For example, frans-2-nonenal in water changes in sensory (taste) description from "plastic (0.2 gg/1) to "woody" (0.4-2.0 p.g/1), "fatty" (8-40 pg/1), and "cucumber" (1000 gg/1) (Piringer and Ruter, 2000). Such terms are descriptive of the sensation and perception by human response to the chemical stimuli (Table 2.1). 

Sensory active components from packaging may influence the perception of product quality (Piringer and Ruter, 2000). Parameters that may contribute to sensory influence include (Granzer et ah, 1986) ... 

After more than 8 months storage there is a noticeable loss in product quality. Note that this loss in quality is based only on the loss of C02 and not caused by possible sensory changes due to migration of sensory active substances from the bottle. 

As a consequence of this state of the art, the need and justification for establishing a conventional method for reproducible inertness testing of refill-bottle materials was identified in our laboratory a few years ago. In our opinion, a practical, cost-efficient and relatively quick standard test procedure which could also be used by surveillance labs was worth development. Within an European project (Castle 1997, Jetten et al. 1999), an investigation was undertaken to elucidate the feasibility of such a quick test method for refillable PET bottles, with respect to evaluating their inertness concerning the uptake and subsequent release of chemicals and sensory-active compounds. Before starting method development, the following considerations were made and... 

The influence of a sensory active component from the packaging on the product is largely determined by the following parameters (Granzer et al. 1986) ... 

Derivation of threshold concentrations of sensory-active compounds... 

Levitt DR, Teitelbaum P (1975) Somnolence, akinesia and sensory activation of motivated behavior in the lateral hypothalamic syndrome. Proc Natl Acad Sci USA 72 2819-2823. 

In wines, peptides are the least known nitrogen compounds, in spite of the fact that they are involved in diverse properties such as tensioactivity (Gonzalez-Llano et al. 2004), sensorial activity (Desportes et al. 2001) and antihypertensive activity (Pozo-Bay6n et al. 2005), among others. Also they can act as nutrients for yeasts... 

Effects observed in humans following neurotoxic exposure include modification of motor and sensory activities, emotional states, integrative capabilities such as learning and memory, adverse effects on sensory systems (including sight, hearing, smell, touch, and pain sensation), behavior modification, sleep loss, speech impairment, delirium, hallucinations, convulsions, and deaths1-4 ... 

Enantioselective differentiations of optically and sensorially active compounds point out new possibilities in structure-function relationships and biogenesis of chiral volatiles ]49, 22],... 

Nitz, S., M.H. Spraul, F. Drawert, and M. Spraul. 1992. 3-Butyl-5,6-dihydro-4H-isobenzofuran-l-one, a sensorial active phthalide in parsley roots.. Agric. Food Chem. 40 1038-1040. 

Although there has been much study of the relationship between the structure and the sensory activity of odorous molecules, it frequently appears impossible to predict the odour from its chemical structure. In other words, very similar chemical structures can have quite different smells (e.g. the para versus the meta form, optical isomers). Contrarily, different compounds in terms of functional group, shape, etc can have similar smells [2]. 

In order to further resolve GPC fraction III into distinct sensory active compounds and to rate them in their relative taste impacts, this fraction was then separated by RP-HPLC (Figure 2) into 16 subfractions. Application of the comparative taste dilution analysis using sucrose as the basic tastant revealed the highest TD factor for sweetness for fraction III-5, thus indicating the presence of a sweetness enhancing compound in that fraction. 

The development of rapid sensory profiling methods may have potential consequences on sensory activities themselves, since it broadens the spectrum of available methods and opens way for measurements that were previously not possible. Besides offering new opportunities in the use of sensory data in R D and research projects, this development may also have an organizational impact on sensory services and their relationships with stakeholders. As a result of this evolution, the practice of sensory descriptive analysis certainly becomes richer but also more complex and challenging. 

Country/site Sensory activities Sensory panels... 

Reliance on native MLF may represent an unpredictable situation, slowing the progress of processing and potentially leading to incomplete conversion of malate. As a result, most winemakers now utilize commercial LAB starters. As with yeasts, LAB starters accomplish the goal of immediate numerical superiority over potentially competitive native strains. Compared with MLF resulting from native strains, properly prepared and expanded inocula of commercial LAB generally yield more predictable results in terms of both the rate of conversion and final concentration of L-malic acid, as well as sensorially active metabolites. 

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