Search Results (4)

Sensory analysis is a tool for determining cheese quality by tasting during official competitions, which are useful for revitalising the local cheese sector. This work aims to acquire information about the outcomes of official cheese tastings on Gran Canaria Island (Spain) and analyse this information to improve the sampling methodology, as a possible reference for similar events held elsewhere worldwide. The results of four consecutive tasting competitions were studied over 4 years. The annual scores for odour, taste, texture and overall impression, given by 26 taste panellists (5 permanent), were analysed. This gave 2291 evaluations of 329 cheeses from 13 different varieties. A mixed model was applied with year and cheese variety as fixed effects, and taster and cheese as random effects. Agreement among the permanent tasters’ scores was considered by the intraclass correlation coefficient. The results indicated significant differences in the final scores according to the considered year and cheese variety and suggested a lack of stable patterns initially, but a movement towards homogeneity in the later years. The vegetable coagulant and sheep/goat’s milk semi-matured cheeses obtained the best scores, and the cows’ milk and pasteurised semi-mature cheeses, the worst. All the sensory variables significantly distinguished the cheese varieties, but not texture and taste in the last competition. Agreement among permanent tasters was significant in the last 2 years. Full article

Germline BRCA1/2 alteration has been linked to an increased risk of hereditary breast and ovarian cancer syndromes. As a result, genetic testing, based on NGS, allows us to identify a high number of variants of uncertain significance (VUS) or conflicting interpretation of pathogenicity (CIP) variants. The identification of CIP/VUS is often considered inconclusive and clinically not actionable for the patients’ and unaffected carriers’ management. In this context, their assessment and classification remain a significant challenge. The aim of the study was to investigate whether the in silico prediction tools (PolyPhen-2, SIFT, Mutation Taster and PROVEAN) could predict the potential clinical impact and significance of BRCA1/2 CIP/VUS alterations, eventually impacting the clinical management of Breast Cancer subjects. In a cohort of 860 BC patients, 10.6% harbored BRCA1 or BRCA2 CIP/VUS alterations, mostly observed in BRCA2 sequences (85%). Among them, forty-two out of fifty-five alterations were predicted as damaging, with at least one in silico that used tools. Prediction agreement of the four tools was achieved in 45.5% of patients. Moreover, the highest consensus was obtained in twelve out of forty-two (28.6%) mutations by considering three out of four in silico algorithms. The use of prediction tools may help to identify variants with a potentially damaging effect. The lack of substantial agreement between the different algorithms suggests that the bioinformatic approaches should be combined with the personal and family history of the cancer patients. Full article

The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 °C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, a_w, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer. Full article

The purpose of this article is to assess the reliability and accuracy (validity) of hypothetical binary tasting judgments in an oenological framework. The model that is utilized allows for the control of a wide array of variables that would be exceedingly difficult to fully control in the typical oenological investigation. It is shown that results that are judged to be oenologically significant are uniformly judged to be statistically significant as well, whether the level of Wine Taster agreement is set at 70% (Fair); 80% (Good), or 90% (Excellent). However, in a number of instances, results that were statistically significant were not enologically significant by standards that are widely accepted and utilized. This finding is consistent with the bio-statistical fact that given a sufficiently large sample size, even the most trivial of results will prove to be statistically significant. Consistent with expectations, multiple patterns of 80% (Good) and 90% (Excellent) agreement tended to be both statistically and enologically significant. Full article