Sensory impact

In cigarette smoke, nicotine may exist in either its protonated (bound) or unproto-nated (free) forms, with most traditionally assumed to be protonated. A greater percentage of nicotine delivered in its unprotonated form, as determined by smoke basicity (often referred to as smoke pH ), may result in increased rates of absorption in the mouth and upper respiratory tract (increasing sensory impact through stimulation of receptors), as well as faster absorption from the lower respiratory tract to the... 

Other methods explored internally to alter the form of nicotine delivered included the use of base- or acid-coated filters. For example, researchers at RJR applied sodium hydroxide-coated filters to a cigarette yielding only 0.06 mg of nicotine in order to heighten sensory impact (Shannon et al. 1992). Alternately, a filter coated with an acid (lactic, levulinic, citric) was used to reduce the impact of a high nicotine sheet, either by trapping the nicotine or by changing the pH of the smoke so there is not as much lucotine in the vapor phase (Shannon et al. 1992). The researchers noted that ... 

Flg. 11.2 Sensory impact of skin maceration during white wine making in Muscat (left) and Riesling (right) [37]... 

Clos D (2003) Chemical and sensory impact of physical concentration techniques in must and wine. Technical University Kaiserslautern, Kaiserslautern Rapp A, Marais J (1993) Dev. Food Sci. 33 891 Rapp A, GuentertM (1986) Dev. Food Sci. 12 141... 

Hallucinogens chemically affect the user s brain. Psychedelic drugs like mescaline have an emotional and sensory impact on the user. The user experiences rapid mood swings—feeling happy one minute and instantly fearful and paranoid in the next. This emotional up and down can be so rapid that the user may experience several emotions at the same time or in rapid-fire fashion one after the other. 

In the evaluation of these results it has to be considered that the mentioned electronic devices are operated for several hours a day as a set. The sensory impact... 

Etievant, P., Issanchou, S., Marie, S., Ducruet, V., and Flanzy, C. (1989). Sensory impact of volatile phenols on red wine aroma Influence of carbonic maceration and time storage. Sci. Aliments 9,19-33. 

Silva Ferreira, A. C., Avila, I., and Guedes de Pinho, P. (2005). Sensorial impact of sotolon as the "perceived age" of tawny port wines. Chap 10. In "Natural Havors and Fragrances, Chemistry, Analysis and Production", (Frey Carl and Rouseff Russell, Eds), published by American Chemical Society (ACS). 908,141-159. 

FIGURE 2.1 Clear communications among industry players can help prevent or resolve sensory impacts for food-package interactions. 

FIGURE 2.2 Negative sensory impacts occur when tainting or scalping occur or ineffective packaging selections are made. 

Consideration of these parameters is important when tracking the source of taints and interpreting the relationship between analytical chemistry and sensory impact of the food-package interaction. 

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