Search Results (38)

Background: Freezing of gait (FoG) is a debilitating motor symptom of Parkinson’s disease (PD), characterized by sudden episodes where patients struggle to initiate or sustain movement, often describing a sensation of their feet being “glued to the ground.” This study investigates the potential of machine-learning (ML) models to predict FoG severity in PD patients, focusing on the influence of dopaminergic medication by comparing gait parameters in ON and OFF medication states. Methods: Specifically, this study employed spatiotemporal gait features to develop a predictive model for FoG severity, leveraging a random forest regressor to identify the most influential gait parameters associated with this in each medication state. The results indicate that the model achieved higher predictive performance in the OFF-medication condition (R² = 0.82, MAE = 2.25, MSE = 15.23) compared to the ON-medication condition (R² = 0.52, MAE = 4.16, MSE = 42.00). Results: These findings suggest that dopaminergic treatment alters gait dynamics, potentially reducing the reliability of FoG predictions when patients are medicated. Feature importance analysis revealed distinct gait characteristics associated with FoG severity across medication states. In the OFF condition, step length parameters, particularly left step length mean, were the most dominant predictors, alongside swing time and stride width, indicating the role of spatial and temporal gait control in FoG severity without medication. In contrast, under the ON medication condition, stride width and gait speed emerged as the most influential predictors, followed by stepping frequency, reflecting how medication influences stability and movement rhythm. Conclusions: These findings highlight the need for predictive models that account for medication-induced gait variability, ensuring more reliable FoG detection. By integrating spatiotemporal gait analysis and ML-based prediction, this study contributes to the development of personalized intervention strategies for PD patients experiencing FoG episodes. Full article

The Temporal Dominance of Sensations (TDS) method allows for the real-time tracking of changes in multiple sensory attributes, such as taste, aroma, and texture, during food tasting. Over the past decade, it has become an essential tool in sensory evaluation, offering novel insights into temporal sensory perception. When combined with the Temporal Liking (TL) method, TDS enables the investigation of how sensory changes influence instantaneous liking. Existing methods in time-series sensory evaluation have not simultaneously achieved the following two key objectives: (1) predicting TL curves from TDS curves and (2) identifying shared sensory–liking synergies across samples. In this study, we address this gap by applying supervised non-negative matrix factorization, which enables both precise prediction and interpretable synergy extraction. This novel approach has the potential to extend the applicability of TDS analysis to broader sensory evaluation contexts. We validated the method using the data for strawberries recorded in an earlier study. Our model, utilizing three latent synergy components accounting for 94% of the data variation, accurately predicted the TL curves from TDS curves with a median RMSE of 0.36 in cross-validation, approximately 1/16 of the maximum TL score. Moreover, these synergy components were highly interpretable, suggesting some key factors that explain individual variations in sensory perception. These findings highlight the effectiveness of synergy analysis in time-series sensory evaluation, leading to deeper understanding of the connections between temporal sensory and liking responses. Full article

Introduction: Alexithymia is a multidimensional construct characterized by difficulties in identifying and describing emotions, distinguishing emotional states from bodily sensations, and an externally oriented thinking style. Although the prevalence in the general population is around 10%, it is significantly higher in clinical groups, including those with autism spectrum disorders, depression, anxiety, and neurological conditions. Neuroimaging research, especially using magnetic resonance imaging, has documented structural and functional alterations in alexithymia; however, electroencephalography (EEG)—an older yet temporally precise method—remains less comprehensively explored. This mechanistic review aims to synthesize EEG-based evidence of the neural correlates of alexithymia and to propose potential neurophysiological mechanisms underpinning its affective and cognitive dimensions. Methods: A thorough literature search was conducted in December 2024 across PubMed/Medline, ResearchGate, Google Scholar, and Cochrane using combined keywords (“EEG”, “QEEG”, “electroencephalography”, “alexithymia”) to identify English-language clinical trials or case studies published from January 1980 to December 2024. Two reviewers independently screened the titles and abstracts, followed by a full-text review. Studies were included if they specifically examined EEG activity in participants with alexithymia. Of the 1021 initial records, eight studies fulfilled the inclusion criteria. Results: Across the reviewed studies, individuals with alexithymia consistently demonstrated right-hemisphere dominance in EEG power and connectivity, particularly in the theta and alpha bands, during both neutral and emotion-eliciting tasks. Many exhibited reduced interhemispheric coherence and disrupted connectivity in the frontal and parietal regions, potentially contributing to difficulties in cognitive processing and emotion labeling. Some studies have also reported diminished gamma band activity and phase synchrony in response to negative stimuli, suggesting impaired higher-order integration of emotional information. Crucially, subjective reports (e.g., valence ratings) often do not differ between alexithymic and non-alexithymic groups, highlighting that EEG measures may capture subtle emotional processing deficits not reflected in self-reports. Conclusions: EEG findings emphasize that alexithymia involves specific disruptions in cortical activation and network-level coordination, rather than merely the absence of emotional experiences. Right-hemisphere over-reliance, reduced interhemispheric transfer, and atypical oscillatory patterns in the alpha, theta, and gamma bands appear to be central to the condition’s pathophysiology. Understanding these neural signatures offers avenues for future research—particularly intervention studies that test whether modulating these EEG patterns can improve emotional awareness and expression. These insights underscore the potential clinical utility of EEG as a sensitive tool for detecting and tracking alexithymic traits in both research and therapeutic contexts. Full article

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized sourdough were used for cookie preparation. Further, Rate-All-That-Apply (RATA) was applied to investigate the sensory profiles of the developed cookies and panelists’ hedonic perceptions and attitudes toward them. The resulting sourdough cookies exhibited higher fiber and comparable protein and fat content, lower energy value with sensory properties comparable to those of commercial samples. This research not only presents a comprehensive selection of sensory methodologies ideal for product development but also offers valuable insights into the sensory profile of sourdough-containing cookies, paving the way for enhanced formulation and strategic commercialization. Full article

The temporal dominance of sensations (TDS) method captures assessors’ real-time sensory experiences during food tasting, while the temporal liking (TL) method evaluates dynamic changes in food preferences or perceived deliciousness. These sensory evaluation tools are essential for understanding consumer preferences but are also resource-intensive processes in the food development cycle. In this study, we used reservoir computing, a machine learning technique well-suited for time-series data, to predict temporal changes in liking based on the temporal evolution of dominant sensations. While previous studies developed reservoir models for specific food brands, achieving cross-brand prediction—predicting the temporal liking of one brand using a model trained on other brands—is a critical step toward replacing human assessors. We applied this approach to coffee products, predicting temporal liking for a given brand from its TDS data using a model trained on three other brands. The average prediction error across all brands was approximately 10% of the maximum instantaneous liking scores, and the mean correlation coefficients between the observed and predicted temporal scores ranged from 0.79 to 0.85 across the four brands, demonstrating the model’s potential for cross-brand prediction. This approach offers a promising technique for reducing the costs of sensory evaluation and enhancing product development in the food industry. Full article

Apples are considered one of the most extensively consumed fruits worldwide, prized for their superior nutritional profile, bioactive compounds, and sensory characteristics. The primary aim of this study was to evaluate the physical and sensory characteristics of two apple varieties, Braeburn and Golden Delicious, based on different harvest dates and during a 15-day shelf life period, using multiple quality assessment perspectives. The first part focused on key textural attributes and their changes over time. Golden Delicious fruit exhibited fewer alterations in texture, with only firmness showing significant changes during shelf life. In contrast, Braeburn fruit experienced alterations in multiple textural parameters, including fracturability, springiness, average peak load, and firmness, indicating a higher sensitivity to shelf life effects. Both apple varieties were significantly influenced by the harvest date. From a Kano model perspective, the quality attributes of apples were categorized as one-dimensional and attractive features, while oral processing requirements fell into three distinct categories: attractive, reverse, and indifferent. For the Braeburn variety, firmness was the dominant sensory attribute at the start of the shelf life at each harvest date, decreasing gradually over time. In contrast, the Golden Delicious apple maintained dominance in both firmness and juiciness across all harvest dates and shelf life testing days. Emotional responses during mastication were similarly distributed for all three harvest dates for the Golden Delicious variety, highlighting the stability of sensory experiences for this variety. These findings provide valuable insights into the complex interplay of textural, sensory, and emotional responses to apple varieties, offering practical implications for apple breeding and post-harvest management. Full article

Juçara is an important element for biodiversity in the Atlantic Forest, not only providing a rich source of nutritional and bioactive compounds, but also holding promising potential for sustainability. However, despite its virtues, there remains a dearth of studies fully exploring its potential. In our pioneering study, conducted using a panel of eight trained specialists, we delved into a sensory analysis of dehydrated juçara pulp, employing both descriptive analysis and the temporal dominance of sensations (TDS) technique. The findings revealed striking differences between juçara and açaí, not only in terms of flavor and aroma, but also in their potential to drive more mindful eating habits. By promoting the consumption of juçara, we are supporting the sustainability of the Atlantic Forest, where it is cultivated in an environmentally responsible manner. Thus, we are contributing to the preservation of this unique ecosystem and the well-being of local communities. Full article

The temporal dominance of sensations (TDS) method has received particular attention in the food science industry due to its ability to capture the time–series evolution of multiple sensations during food tasting. Similarly, the temporal liking method is used to record changes in consumer preferences over time. The conjunctive use of these methods provides an effective framework for analyzing food taste and preference, making them valuable tools for product development, quality control, and consumer research. We employed the TDS and temporal liking data of strawberries that were recorded in our earlier study to estimate the temporal liking values from sensory changes. For this purpose, we used a reservoir network, a type of recurrent neural network suitable for time–series data. The trained models exhibited prediction accuracy of the determination coefficient as high as 0.676–0.993, with the median being 0.951. Further, we proposed two types of sensitivities of each sensory attribute toward the change in the temporal liking value. Elemental sensitivity indicates the degree that each sensory attribute influences the temporal liking. In the case of strawberries, the sweet attribute was the greatest contributor, followed by the attribute of fruity. The two least-contributing attributes were light and green. Interactive sensitivity indicates how each attribute affects the temporal liking in conjunction with other attributes. This sensitivity analysis revealed that the sweet attribute positively influenced the liking, whereas the green and light attributes impacted it negatively. The proposed methods offer a new approach to comprehensively analyze how the results of TDS are linked to those of the temporal liking method, serving as a step toward developing an alternative system to human panels. Full article

Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition of authorized protective colloids is one of the best choices because they are easy to apply and have a low energetic cost. In the present study, the same red wine was treated with five different commercially available protective colloids in triplicate. The effectiveness of such colloids on calcium tartrate potential instability was estimated, in addition to their side effects on the phenolic composition of the treated wines and their astringency perception, as assessed by sensory analyses of the treated wine. The results show that, under these trial conditions, carboxymethylcellulose is the best choice for reducing the risk of calcium tartrate precipitation in wine. Moreover, the application of protective colloids to the wines had little effect on their color, phenolic composition, or evolution during one year of bottle storage. Finally, the addition of protective colloids did not impact the astringency intensity, but it influenced the dynamic perception of astringency according to the temporal dominance of sensation analysis. Full article

Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale production of Bologna-style sausages (2.3 kg weight) via conventional heating (COV) and OH at an electrical frequency of 10 kHz. Sausages with a diameter of 110 mm heated via OH were produced in approximately 5% of the time (i.e., 10 min) needed to produce sausages heated via COV. OH-treated samples showed a higher moisture content and an increased water holding capacity. A texture profile analysis revealed OH sausages as possessing a lower hardness, springiness, and chewiness. The microbiological load of the samples was identical, regardless of the heating technology. Color measurements (L*a*b* values) showed OH-treated samples to be less red. However, this difference could not be confirmed during sensorial evaluation. Temporal sensation of dominance and descriptive sensory analyses were conducted and revealed a decreased solid consistency but an increased meat taste when sausages were heated via OH. The gel network structures obtained via scanning microscopic analysis showed an increased size of fat globules within OH-treated samples. The results indicated that OH can be used as an alternative heating method to produce Bologna-style sausages. Full article

An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers’ preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes. Full article

Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate. Full article

Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions. Full article

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. Full article

Temporal dominance of sensations (TDS) methods are used to record temporally developing sensations while eating food samples. Results of TDS tasks are typically discussed using averages across multiple trials and panels, and few methods have been developed to analyze differences between individual trials. We defined a similarity index between two time-series responses of TDS tasks. This index adopts a dynamic level to determine the importance of the timing of attribute selection. With a small dynamic level, the index focuses on the duration for attributes to be selected rather than on the timing of the attribute selection. With a large dynamic level, the index focuses on the temporal similarity between two TDS tasks. We performed an outlier analysis based on the developed similarity index using the results of TDS tasks performed in an earlier study. Certain samples were categorized as outliers irrespective of the dynamic level, whereas the categorization of a few samples depended on the level. The similarity index developed in this study achieved individual analyses of TDS tasks, including outlier detection, and adds new analysis techniques to TDS methods. Full article