Data on the sensory evaluation of potatoes (Solanum tuberosum) from different areas of Hokkaido, Japan, performed by untrained young adults
This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars ‘Toyoshiro,’ ‘Kitahime,’ ‘Snowden,’ and ‘Poroshiri.’ The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter.
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) −1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
CLINICAL TRIALS OF THE ABDOMINAL LEFT VENTRICULAR ASSIST DEVICE (ALVAD): PROGRESS REPORT.
An abdominal left ventricular assist device (ALVAD) is undergoing controlled clinical trials in our institution. The ALVAD is pneumatically-actuated, synchronously or asynchronously with an external console and is interposed between the apex of the left ventricle and the infrarenal abdominal aorta. It is an order of magnitude more effective than conventional intraaortic balloon pumping. Thus far, we have implanted this pump in 21 patients (15 males and six females). The average age has been 50. The duration of cardiopulmonary bypass with intensive pharmacologic support and IABP until ALVAD implantation has been nearly 4 hours. The plasma hemoglobins prior to ALVAD implantation have averaged 168 mg%. The platelet counts at implantation have averaged 68,000 mm(3). The average duration of ALVAD support has been in excess of one day and the longest trial extended for one week. We have been able to remove the pump after ventricular recovery in two instances and effected cardiac allografting in one instance of ALVAD dependency. We have found that (1) the profoundly depressed left (and right) ventricles can recover if totally supported with this device; (2) the device can function in the presence of ventricular fibrillation and/or standstill; (3) the device can effectively replace both left and right ventricular function in the presence of normal pulmonary vascular resistance and microcirculatory hemodynamics; and (4) in the presence of impending multiple organ failure, procrastination in use is to be avoided.