Sensory changes

Hotchkiss, J. H., Chen, J. H., and Lawless, H. T. (1999). Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk. J. Dairy Sci. 82, 690-695. 

The types of spoilage caused by bacteria in fruits and vegetables are diverse they include sensory changes, degradation of compounds, and formation of new substances such as acids, volatile compounds, and polymers. For example, the bacteria produce a set of enzymes such as pectinases, cellulases, proteases, and others that causes maceration and softening of tissue. Off-flavor development is common in contaminated tissues, caused by volatile compounds produced by microflora (Jay 1992). 

Koutsoumanis, K., Lampropoulou, K. and Nychas, G.J.E. (1999). Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C, J. Food Prot., 62, 398. 

Increase of shelf life under refrigeration and control of pathogenic nonsporeforming bacteria in fresh meat and poultry can be achieved by a 1-3 kGy dose. Doses for irradiation are selected under the consideration of threshold dose levels for sensory changes (off-odor), which depends on the type of animal meat (Table 7) [45]. Off-odor is due to the generation of volatile compounds from lipids and nitrogenous compounds formed by the reaction of these constituents with the reactive species produced by the radiolysis of water. 

Dykes, S. I. (2007). The Effect of Oxygen Dosage Rate on the Chemical and Sensory Changes Occurring During Micro-Oxygenation of New Zealand Red Wine. PhD thesis. The University of Auckland, Auckland. 

It becomes clear that analytical methods based on the evaluation of the end products of deteriorative reactions will not be satisfactory. Therefore in our own experiments amino acid analysis of Amadori compounds and gas chromatography of volatile Strecker aldehydes were applied to detect the onset of the Maillard reaction well before detrimental sensory changes occurred. 

Table I shows that an increase of Amadori compounds occurs parallel with an increase of isovaleraldehyde formed by Strecker degradation of the amino acid leucine (18 ). It becomes evident from Table I that the flavor impression "burnt arises if certain concentrations of isovaleraldehyde are exceeded this flavor change is increased by increasing isovaleraldehyde concentrations. By this means an analytical control of undesirable sensory changes caused by the Maillard reaction in carrots is available.

From Table II it can be seen that at air temperatures of 90 °C and 60 °C there is only a minor increase in isovaleraldehyde concentrations, correlating with very little or no sensory changes. 

The influence of the carrot variety on Maillard reaction Samples of six freeze-dried carrot varieties were equilibrated at room temperature to a water activity of 0.33 (J 7), corresponding to an average water content of 6.3 % (related to wet matter). Then the samples were heated to 55 °C for 30 h and the concentrations of Amadori compounds as well as the corresponding sensory changes were determined. The results are listed in Table IV. The amount of Amadori compounds formed by the heating process seems to be correlated... 

Chronic effects of arsenic poisoning include neurotoxic effects to the central and peripheral nervous systems. Symptoms include sensory changes, muscle sensitivity, prickling and tingling sensations (paresthesia), and muscle weakness. Liver injury is a common symptom of chronic arsenic poisoning. Studies of victims of chronic arsenic poisoning from contaminated drinking... 

Abstract Sensory changes in food products result from intentional or unin-... 

Larsen, H., Lea, P., and Rodbotten, M. (2005). Sensory changes in extruded oat stored under different packaging, light and temperature conditions. Food Qual. Pref. 16,573-584. 

Example 9-7. Sensory analysis of a C02 containing mineral water showed that a loss of 15 % or more from the initial quantity of C02 led to a significant quality decrease in the form of a flat taste. A 1.5 liter plastic bottle has an initial fill pressure of 3.8 bar. A tightly sealed bottle has a total permeability of Q = 6 mg/day at 20 °C. How long can this bottle be stored before a noticeable sensory change takes place in the mineral water ... 

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. 

The basic nature of the experiences that people were having with LSD had changed from the early- and middle- 60s to the middle- 70s, with a tendency for people to have less visionary or spiritual sessions and more mundane experiences which tended to remain at the level of simple sensory changes. It became clear to me that a major factor in the quality of LSD reactions was due to the decline in... 

Perez-CoeUo, M. S., Gonzalez-Vinas, M. A., Garcra-Romero, E., Cabezudo, M. D., Sanz, J. (2000a). Chemical and sensory changes in white wines fermented in the presence of oak chips. Int. J. Food Sci. Technol., 35, 23-32. 

SAFETY PROFILE Poison by intraperitoneal and subcutaneous routes. Moderately toxic by intramuscular route. Human systemic effects sensory change involving peripheral nerves, dermatitis. Experimental reproductive effects. Questionable carcinogen with experimental tumorigenic data. Mutation data reported. Has been implicated in aplastic anemia. 

Thiamine (Vitamm Bi) Liver, meat, milk, vegetables, whole grams, nuts Dry and wet beri-beri. Weight loss-, muscle wasting, sensory changes, mental confusion, enlargement of heart, constipation. 

Oral ketamine is an effective analgesic in patients with chronic pain. In 21 patients with central and peripheral chronic neuropathic pain treated with oral ketamine, the starting dose was ketamine 100 mg/day, titrated upward by 40 mg/day increments every 2 days until a satisfactory effect was achieved, or until adverse effects became limiting (19). Nine patients discontinued ketamine because of intolerable adverse effects, including psychotomimetic symptoms, such as elevator effect or dissociative feelings, somnolence or insomnia, and sensory changes such as taste disturbance and somatic sensations. 

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