The aim of our study was to explore possible differences in estimation of odor pleasantness in children with autism spectrum disorders (ASD) compared to controls. Thirty-five patients with Asperger's syndrome and high functioning autism (mean age 10.8 ± 3.6 years; 31 boys) were compared with 35 healthy control subjects (mean age 10.4 ± 2.4 years; 28 boys). Odor pleasantness was assessed on a 5-point scale using the Sniffin' Sticks test (Identification part of the test). Patients with ASD, compared to healthy controls, perceived the smell of cinnamon and pineapple as significantly less pleasant (p < 0.05); at the trend level, the same was true of cloves (p < 0.1). The possibility of olfactory dysfunctions as an autism biomarker is discussed.
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Curr Biol
November 2024
Department of Biology, Lund University, Lund 22362, Sweden; Max Planck Center next Generation Chemical Ecology, Lund 22362, Sweden. Electronic address:
Humanity has long battled mosquitoes and the diseases they transmit-a struggle intensified by climate change and globalization, which have expanded mosquito ranges and the spread of associated diseases. Additionally, widespread insecticide resistance has reduced the efficacy of current control methods, necessitating new solutions. Nootkatone, a natural compound found in grapefruit, shows promise as both a mosquito repellent and an insecticide.
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November 2024
Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Electronic address:
Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address:
Food Chem
February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China. Electronic address:
Food Chem
February 2025
Department of Continuing Education, Baoding Open University, Baoding 071051, PR China. Electronic address:
This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) and gas chromatography- ion mobility spectrometry (GC-IMS). The results showed that TVB-N content, TBARS values, total colony counts, and K-value increased with prolonged refrigeration, reaching spoilage thresholds after approximately eight days.
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