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. The 2016 samples were also analyzed for macro- and micronutrients, amygdalin, volatile composition (using gas chromatography-mass spectrometry), and physical properties, and the results were modeled with the sensory data. Independence, Sonora, and Wood Colony were harder, more fracturable, and crunchy, whereas Fritz and Monterey were more moist and chewy, reflecting their moisture contents. Aldrich and Fritz were higher in marzipan/benzaldehyde flavor, which is related to amygdalin, benzaldehyde, phenylethyl alcohol, and benzyl alcohol. New insights are provided into sweet-almond composition and the sensorial contribution of headspace volatiles. This assists almond growers and processors in describing and marketing almond varieties.

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. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

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. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

The impact of micro-oxygenation (MOX) in conjunction with a variety of oak alternatives on phenolic composition and red wine aging was investigated and compared with traditional barrel aging. Although several studies concluded that MOX give similar results to barrel aging, few have compared them directly and none directly compared MOX with and without wood alternatives and barrel aging. Results confirmed that MOX had a positive effect on colour density, even after 5 months of bottle aging. This is supported by an increase in polymeric phenol and pigment content not only with aging but in the MOX compared to barrel matured wine treatments. Descriptive analysis showed that MOX in combination with wood alternatives such as oak chips and staves could mimic short term (six months) barrel aging in new American and French oak barrels in regards to sensory characteristics.

Regionality, frequently called terroir, is often used as a way to market wines from different locations. In this chapter we will discuss the chemical and sensory effects of regionality using thirty commercially made Australian Cabernet Sauvignon wines as well as forty one research lots of Californian and Argentinean Malbec wines. In both studies the volatile profiles of the wines separated the regions from one another. The separations based solely on sensory descriptive analysis data was less clear cut for the Cabernet wines and more so for the Malbec wines. When the volatile chemical and sensory data were combined separating regions was possible for both sets of wines. These studies showed that for both very well controlled research fermentations and for less controlled commercial fermentations it is possible to determine sensory and chemical regional differences for wines.

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. Following feedback from time-poor clinicians, policy-makers and managers that this instrument did not suit clinical need, we developed and tested a simpler, shorter, binary scored instrument (the iCAHE Guideline Quality Checklist) designed for single users.METHODS:Content and construct validity, inter-tester reliability and clinical utility were tested by comparing the new iCAHE Guideline Quality Checklist with the AGREE II instrument. Firstly the questions and domains in both instruments were compared. Six randomly-selected guidelines on a similar theme were then assessed by three independent testers with different experience in guideline quality assessment, using both instruments. Per guideline, weighted domain and total AGREE II scores were calculated, using the scoring rubric for three testers. Total iCAHE scores were calculated per guideline, per tester. The linear relationship between iCAHE and AGREE II scores was assessed using Pearson r correlation coefficients. Score differences between testers were assessed for the iCAHE Guideline Quality Checklist.RESULTS:There were congruent questions in each instrument in four domains (Scope & Purpose, Stakeholder involvement, Underlying evidence/Rigour, Clarity). The iCAHE and AGREE II scores were moderate to strongly correlated for the six guidelines. There was generally good agreement between testers for iCAHE scores, irrespective of their experience. The iCAHE instrument was preferred by all testers, and took significantly less time to administer than the AGREE II instrument. However, the use of only three testers and six guidelines compromised study power, rendering this research as pilot investigations of the psychometric properties of the iCAHE instrument.CONCLUSION:The iCAHE Guideline Quality Checklist has promising psychometric properties and clinical utility.

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.METHODS:Comprehensive information was captured on individuals aged 65+ who presented at a large metropolitan Australian hospital Emergency Department (ED) for a complaint, which did not result in a hospital admission. They were followed-up by telephone 1 and 3 months, post-ED discharge. Information was collected each time on home situations (living alone, using community services, using a gait aid and having a formal carer), recent falls, hospitalizations and instrumental activities of daily living (IADLs). PLS analysis was applied to identify overtime relationships between measures.RESULTS:Valid information was provided by 147 individuals at all three time points. The eight individual IADL items clustered clearly around physical, mental or combined mental and physical IADLs. These clusters were strongly related to increased use of community supports, gait aid and carer, and living alone. The relationship was less convincingly for hospitalizations, and falls were not explained well.CONCLUSION:PLS analysis offers a novel and comprehensive way of analysing complex health data, which allows sense to be made of relationships over a 3-month period. This analysis provides a better understanding of declining function over time, than could be provided by current health modelling methods.

Over the last 20 years, wine alcohol concentrations have been steadily increasing worldwide. Despite this, few studies have investigated how alcohol influences wine perception during sensory analyses. The aim of the study was to investigate whether tasting order affects perception of wines with varying levels of alcohol. The sensory profiles of commercial Cabernet Sauvignon wines ranging from 12% v/v to 16% v/v were characterized using three tasting orders: randomized (Random), high alcohol wines (greater than 14% v/v) before low alcohol wines (less than 14% v/v) (Hi-Lo) in each session, and the inverse (Lo-Hi), in both descriptive sensory analysis and wine competition conditions. The order of wine assessment based on alcohol concentration significantly influenced sensory perception, particularly on the palate. In some instances, the two specified tasting orders showed opposing effects of alcohol on wine sensory profiles, whereas the Random group had mostly intermediary responses. The largest differences occurred when low alcohol wines were tasted first, with substantial changes in the sensory profiles of high alcohol wines. The results of the study demonstrate the importance of alcohol concentrations on red wine perception in sensory analyses and suggest the need to consider wine alcohol concentrations when professionally assessing wine quality, such as wine competitions or wine reviews.

Dealcoholization, the removal of alcohol from wine, is a technique used to combat rising alcohol levels in wine. However, little is known about how changes in alcohol levels affect wine sensory composition. The aim of the study was to investigate the influence of dealcoholization on wine sensory profiles using trained panelists and consumers. A portion of a Californian Chardonnay was dealcoholized and blended back to the original wine at 0.2%v/v increments up to 2%v/v reduction. From a descriptive sensory analysis, with a minimum alcohol difference of 0.4%v/v, wines differed (P0.05) in overall aroma intensity and hot mouthfeel, which were positively correlated with alcohol. Unlike panelists, consumers were unable to detect changes among wines with a 1%v/v difference. These results suggest that a moderate reduction of alcohol in oaked Chardonnay wines has a minimal impact on sensory composition and consumer preferences.Practical ImplicationsThis work suggests that reducing the alcohol levels of oaked white wine using dealcoholization techniques results in minimal perceptible changes to the sensory profile. Alcohol reduction technology is of beneficial use to the wine industry. It would be advantageous for wine producers and consumers to be better informed, regarding the financial, social and health benefits of partially dealcoholized wine, without reduction in wine quality.

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. All figs were processed by 2 commercial handlers. Processing included potassium sorbate as a preservative and SO2 application as an antibrowning agent for white cultivars. As a consequence of SO2 use during processing, high sulfite residues affected the sensory profiles of the white dried fig cultivars. Significant differences between dried fig cultivars and sources demonstrate perceived differences between processing and storage methods. The panel-determined sensory lexicon can help with California fig marketing.

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. Descriptors of Malbec wines were aromas of cooked vegetal, earthy, soy and volatile acidity, as well as acidic taste and astringent mouthfeel, regardless of the region of origin. Malbec wines from Mendoza generally had more ripe fruit, sweetness, and higher alcohol levels, while the Californian Malbec wines had more artificial fruit and citrus aromas, and bitter taste. Compositional differences between the two countries were related more to altitude than precipitation and growing degree days. To our knowledge, this is the first time that an extensive regionality study has been attempted for Malbec wines.

Cabernet Sauvignon is one of the most reputable red grape varieties grown in the United States; however, limited information is available on the chemical and sensory composition of the resulting wines. The purpose of this study was to develop a rapid, targeted profiling method for measuring volatile compounds with sensory impact in U.S. Cabernet Sauvignon wines and blends. We developed a semiquantitative, automated headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS) method combined with synchronous selected ion monitoring (SIM)/scan detection to measure 61 volatile compounds. The compounds monitored included grape-derived norisoprenoids and terpenes; fermentation-derived esters, higher alcohols, and aldehydes; Brettanomyces-related compounds; and oak-derived compounds. Methoxypyrazine was also measured using HS-SPME-GC-MS/MS. Twenty-four commercial U.S. Cabernet Sauvignon varietal and blended wines from several regions in California and Washington State were selected to encompass a broad range of wine styles and were analyzed using the GC methods developed. The results were compared to a descriptive sensory analysis of the wines using 11 trained assessors to determine the extent to which the chemical analyses could predict sensory profiles. The rapid, targeted profiling method was able to predict a number of aroma sensory descriptors. The Cabernet Sauvignon wines and blends differed in their chemical and sensory profiles and were differentiated, in part, as a result of the direct and indirect influences of varying alcohol levels. This work provides the wine industry with the ability to rapidly assess wine volatile composition in order to further elucidate the relationships between the chemical compounds and sensory profiles of wines.

Background: High-quality evidence-based clinical guidelines are widely available for many diseases. Clinical guidelines support evidence-based care decisions and improved health outcomes. Most clinical practice guidelines have been developed in the Western world and reflect a developed country's health systems and services, disease epidemiology, and workforce. Such guidelines are therefore not immediately relevant or generalizable to developing countries. Guidelines are expensive to produce, and it is more resource efficient for developing countries to contextualize available Western guidelines, rather than develop their own. This paper describes a leadership initiative by the Philippines Association of Rehabilitation Medicine to contextualize high-quality relevant Western guidelines for local management of stroke and low back pain.Methods: Twenty-one steps were developed, covering initial training and establishing the framework within which recommendations were contextualized; then guideline searching, critiquing, and including; and then contextualization, review, and implementation. A writing guide assisted the group to endorse recommendations in a standard manner, relevant to a "typical" patient journey, and to contextualize recommendations for local settings.Results: Recommendations were extracted from eight low back pain and five stroke clinical guidelines. Philippines Association of Rehabilitation Medicine endorsements were made, reflecting summarized recommendations and underpinning strength of the evidence body. Philippines Association of Rehabilitation Medicine context points contextualized the recommendations in terms of local health service delivery.Conclusion: A systematic reproducible process was applied to contextualize high-quality, relevant Western guidelines for immediate application to one developing country. This approach focused resources on contextualization, implementation, and uptake rather than de novo development. This leadership initiative offers a resource efficient way to implement evidence-based practice in developing countries when there is neither time nor resources for de novo guideline development.

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. The primary flavor attributes used to describe the fig cultivars were "fruity,""melon,""stone fruit,""berry,""citrus,""honey,""green," and "cucumber." Maturity levels significantly affected the chemical composition and sensory profiles of the fig cultivars. Less mature figs had a higher compression force, a thicker outer skin, and higher ratings for "green" and "latex" flavors, firmness, graininess, bitterness, tingling, and seed adhesiveness. Meanwhile, more mature figs had higher soluble solids concentration, and were perceptibly higher in "fruit" flavors, juiciness, stickiness, sliminess, and sweetness. The specific sensory terminology used for fig appearance and flavor profiles will assist with communication between marketers and consumers, which can increase fresh fig consumption.

PurposeThe purpose of this paper is to determine the degree to which wine consumers in South Australia have different liking for white wine styles, and to relate reported liking to wine knowledge and demographic differences.Design/methodology/approachA group of 150 regular white wine drinking consumers from the Adelaide metropolitan area responded to a wine habits and attitudes questionnaire. Consumers were segmented based on self‐reported liking of white wine styles, with three distinct segments identified.FindingsSauvignon Blanc wine likers were mainly younger females with low wine knowledge who reported not drinking Chardonnay wines. Conversely, “Riesling wine likers” were generally older with higher wine knowledge. These consumers were interested in the region, vintage and alcohol level when purchasing white wine. The final group (40 percent of the total sample) had a lower liking for Riesling wines, but liked all types relatively highly, had low to moderate wine knowledge and took more note of expert opinion than the other clusters.Research limitations/implicationsThe findings of this study can be extrapolated to the South Australian population, however, the sample size may restrict the generalisation of the results to the broader Australian population.Originality/valueThe results of this study provide initial insights into the behaviour of white wine consumers and highlight the importance of wine knowledge in differentiating consumer liking. Some strategies for influencing consumers' preference are suggested.