Sensory effects

Cannabinoid receptors are expressed throughout the cerebral cortex and the hippocampus, and a subpopulation of these cells appear to show an unusually high level of activity. It is possible that cells in these areas modulate the sensory effects of cannabis, particularly the effects on perception, task performance and memory. In addition, the anticonvulsant properties of cannabis are believed to be mediated here. Parts of the hypothalamus show high levels of receptor sites for cannabinoids this may be related to hypothermia effects. High levels in the cerebellum may be related to mediating the property of cannabinoids that produces the reduction in ataxic (muscle co-ordination) symptoms in certain disorders (Herkenham et al., 1991). 

The difference in sensory quality between females and castrated males is not consistent over several studies. Enfalt et al. (1997) and Jonsall et al. (2001) found that loins from castrated males scored higher for tenderness and juiciness than loins from females. In contrast, Jonsall et al. (2000) found no sensory effect of sex on loins and the same working group detected in a further investigation that loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Obviously, the effect of sex on sensorial quality is of minor relevance and can be overruled by other effects. 

Essential oils (EOs) Most effective for grampositive bacteria Gram-negative bacteria are more resistant, adverse sensory effects... 

Alkyl polyglucoside carboxylate (INCI-name Sodium Lauryl Glucose Carboxylate (and) Lauryl Glucoside, Plantapon LGC SORB) is a new anionic surfactant with excellent performance for personal care cleansing applications. In shampoo and shower bath formulations the anionic surfactant shows a good foaming behavior. In body wash applications it improves sensorial effects. These properties make Plantapon LGC SORB suitable for several cosmetic applications, e.g., mild facial wash gel, mild baby shampoo, mild body wash for sensitive skin, wet wipes, and special sulfate-free shampoo applications. 

Westman EC, Behm FM, et al (1996) Dissociating the nicotine and airway sensory effects of smoking. Pharmacol Biochem Behav 53(2) 309-315... 

The introductory Chapter 2 of the Air Quality Guidelines (WHO 2000) gives a very detailed and comprehensive description of the criteria used in establishing the guideline values including criteria for selection of NOAEL/LOAEL, adverse effect, benchmark approach, and uncertainty factors. These criteria are comparable to the principles outlined in Chapters 4 and 5 in this book. There are also criteria for selection of averaging times and for consideration of sensory effects (malodorous... 

PS is acutely toxic and has a variety of sensory effects in animals. It has not been evaluated thoroughly for mutagenicity or carcinogenicity. Like those exposed to mustard gas, the subjects exposed to PS were wearing gas masks, and small numbers of soldiers were exposed to small doses. PS is unlikely to have produced detectable long-term health effects in volunteers exposed at Edgewood. 

Tannins, another group of phenolic substances, are known for their sensory effects on wine. In addition to their influence on the body of wines, tannins produce an astringent taste. Amerine and Joslyn (2) reported that the usual range of tannin content for white wines is from 0.01 to 0.04% and from 0.10 to 0.20% for red table wines. The threshold for tannin was reported as 0.10 gram/100 ml for a white table wine and 0.15 in a red table wine (137). Other studies have reported that tannin affects the detection levels for sweetness and tartness in wines (18, 138, 139). In addition to their influence on taste, tannins are responsible, in... 

The phenolic compounds of grapes and wines are very important for their sensory effects as well as for their contribution to color. Grape juices and wines with higher polyphenolic concentration are more susceptible to oxidation, which can in turn lead to poor wine quality. 

There is no doubt that widely differing sensory effects result from the presence, alone and in a mixture, of methional, 1-nonanal, and phenylacetaldehyde in meat slurries. This was illustrated by the observation that much greater amounts of these compounds were needed to cause a sensory difference when added individually to slurry than when present in a mixture. 

The significance of subthreshold concentrations as important contributors to aromas has been noted and discussed by others (5, 6,13). It is clear that much more must be learned before the relationship among chemical structure, concentration, and the sensory effect of these compounds can be understood. 

Meat aroma is not the result of one chemical constituent but the sum of the sensory effects of many of these volatiles. Over 90% of the volume of volatile constituents from freshly roasted beef is from lipid, but approximately 40 percent of the volatiles from the aqueous fraction are thought to be heterocyclic compounds, many resulting from Maillard reaction products or their interactions with other ingredients. 

Table 14.4 Summary of estimated LOAEL and NOAEL of sensory effects observed more than once in the 12 VOC experiments.

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