The presence and degree of odor identification deficits in 55 HIV-infected (30 asymptomatic, 25 symptomatic) and 29 HIV-negative at-risk control volunteers were examined longitudinally using the University of Pennsylvania Smell Identification Test (UPSIT). Factors other than HIV infection that could account for olfactory loss (i.e., sinusitis or upper respiratory infection) were also considered by obtaining MRI scans of the nasal passages and information from an olfaction questionnaire. No differences were found among groups at the first administration of the UPSIT, with significant differences among groups emerging at the 1-year and 2-year follow-ups. The symptomatic group showed a significant decline in odor identification scores across time, while means for the asymptomatic and control groups remained stable. The presence of sinusitis or an upper respiratory infection appeared to have no effect on odor identification. The implications for these findings in relationship to cognitive decline in neurodegenerative diseases are discussed.
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ACS Sens
January 2025
Korea Advanced Institute of Science and Technology, Daejeon 34141, Republic of Korea.
Semiconductor metal oxide (SMO) gas sensors are gaining prominence owing to their high sensitivity, rapid response, and cost-effectiveness. These sensors detect changes in resistance resulting from oxidation-reduction reactions with target gases, responding to a variety of gases simultaneously. However, their inherent limitations lie in selectivity.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address:
High moisture Mozzarella cheese is particularly popular because of its freshness and milky flavor, however the difference in aroma compound composition between high moisture Mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains unclear. Herein, the volatile compounds of 2 kinds of Mozzarella cheese were qualitatively and quantitatively analyzed by SPME-GC × GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS for the first time. A total of 139 volatile compounds were identified (69 aroma active compounds were sniffed), of which 106 were identified in BOC and 96 in BUC.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFInt J Eat Disord
January 2025
Eating Disorders Clinical and Research Program, Massachusetts General Hospital, Boston, Massachusetts, USA.
Background: Individuals with avoidant/restrictive food intake disorder (ARFID) self-report heightened sensitivity to taste and smell, but neither phenomenon has been systematically explored in the laboratory. We hypothesized that, compared to healthy controls (HC, n = 34), children, adolescents, and adults with full/subthreshold ARFID (n = 100; ages 9 to 23 years) would self-report heightened response to taste/smell stimuli and exhibit stronger bitter taste perception and heightened smell perception in performance-based tasks, and these differences would be especially prominent in those with the ARFID-sensory sensitivity presentation.
Method: We measured self-reported sensitivity to taste/smell with the adolescent/adult sensory profile (AASP).
Plant Dis
January 2025
University of Minnesota Twin Cities, Department of Plant Pathology, 1991 Upper Buford circle, 495 Borlaug Hall, Saint Paul, Minnesota, United States, 55108;
Ginger (Zingiber officinale) is an herbaceous perennial in the Zingiberaceae family grown primarily in tropical to subtropical biomes as a culinary spice, a traditional medicine, and a landscaping plant. While ginger grows at soil temperatures above 20°C, several farmers in the upper Midwestern US farmers grows short-season ginger in high tunnels. In 2023 and 2024, growers in southeastern Minnesota reported a new disease of ginger.
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