Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties.

This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive sensory analysis.

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships.

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds.

Synthesizing complex data on functional decline in older people using partial least squares (PLS) analysis.

Rationale, Aims And Objectives: Declining capacity to function safely and independently in the community is a manifestation of ageing. Multiple measures are used to define and predict functional decline. This paper explores the use of partial least squares (PLS) analysis to understand the interaction between overtime measures of functional decline.

Efficient clinical evaluation of guideline quality: development and testing of a new tool.

Background: Evaluating the methodological quality of clinical practice guidelines is essential before deciding which ones which could best inform policy or practice. One current method of evaluating clinical guideline quality is the research-focused AGREE II instrument. This uses 23 questions scored 1-7, arranged in six domains, which requires at least two independent testers, and uses a formulaic weighted domain scoring system.

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California.

Malbec grapes are widely grown and studied in Argentina, whereas the smaller production in California is less well known. This study sought to define and compare Malbec wine compositions from various regions in Mendoza, Argentina and California, USA. The Malbec wines were clearly separated, based on their chemical and sensory profiles, by wine region and country.

Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.

A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars.

Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.

Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were harvested from 6 locations and evaluated by a trained panel using descriptive sensory analysis. Instrumental measurements were taken at harvest and also during sensory analysis. Each fresh fig cultivar had a characteristic appearance and flavor sensory profile regardless of the source.

Measuring the impact of allied health research.

Background: Excellence in Research for Australia (ERA) rankings are given to academic journals in which Australian academics publish. This provides a metric on which Australian institutions and disciplines are ranked for international competitiveness. This paper explores the issues surrounding the ERA rankings of allied health journals in Australia.

The influence of yeast on the aroma of Sauvignon Blanc wine.

The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and fermentation metabolites in Sauvignon Blanc wine. Seven commercial wine yeast strains were selected based on their putative ability to modulate the concentrations of the fruity volatile thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercapto-hexanol (3MH) and 3-mercapto-hexylacetate (3MHA). Each of these yeasts was used to produce Sauvignon Blanc wines under controlled conditions, in triplicate, in 20-L quantities.

Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.

Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13.