Browsing by Subject "Taste"

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  • Pieri, Elisa (Helsinki Collegium for Advanced Studies, 2014)
    COLLeGIUM: Studies across Disciplines in the Humanities and Social Sciences 15
    A growing body of literature is accumulating around theories of cosmopolitanism. The concept is hotly debated within a number of disciplines, and similar debates circulate beyond academia, among national and transnational actors. This paper aims to critically appraise some of the current competing discourses and agendas around cosmopolitanism and their implications. The recent emphasis on cosmopolitanism is not without its detractors, and this paper engages with some of the key critiques of the current cosmopolitan turn. These touch on multiple dimensions of the cosmopolitan project, its essentialising and reductionist features, its western-centric bias and its postcolonial inflection. While some scholars mobilise the concept of cosmopolitics to contest the political nature of cosmopolitanism rhetoric and agenda, others historicise its political and economic context. Still others flesh out the figure of the cosmopolitan, offering alternative readings of the current postmodern condition, or undoing the cosmopolitan project from within. Through an exploration of the discrepancies between competing accounts of cosmopolitanism, and of contested understandings of who can or cannot aspire to be considered ‘cosmopolitan’, the paper sets out to highlight the situatedness of specific political projects associated with cosmopolitanism and to discuss the ramifications of privileging specific views of cosmopolitanism over others.
  • Iannilli, Emilia; Knaapila, Antti; Cecchini, Maria Paola; Hummel, Thomas (2020)
    The data presented here includes verbal descriptors used by Finnish, German and Italian subjects to express the quality of an umami taste solution offered in a blind fashion. The dataset refers to the research article “A cross-cultural survey of Umami Familiarity in European Countries” [1]. Data shows that a total of 106 different classes of words, including synonyms, were used by the Finnish group, 64 different classes of words, including synonyms, were used by the German group, and a total of 70 different classes of words, including synonyms, were used by the Italian group. The descriptors are reported in Excel tables and visualized in a bar graph where the length of the bars indicates the number of given answers for each class.
  • Lilja, Markus; Markkanen-Leppanen, Mari; Viitasalo, Sanna; Saarilahti, Kauko; Lindford, Andrew; Lassus, Patrik; Makitie, Antti (2018)
    The senses of smell and taste can be adversely affected by both tumour- and treatment-related factors amongst head and neck cancer patients. The consequences may negatively impact nutritional status as well as quality of life in this patient population. This prospective longitudinal follow-up study is consisted of 44 patients treated for oral cavity, oropharyngeal or hypopharyngeal cancer with tumour resection and microvascular free tissue transfer reconstruction at the Helsinki University Hospital, Helsinki, Finland. Thirty-nine (89%) of them also received radiotherapy. The senses of smell (odour detection, identification and threshold test) and taste (electrogustometry) and quality of life (UW-QOL) were evaluated preoperatively, and at 6 weeks, 3 months, 6 months and 12 months, postoperatively. There were higher scores in the odour detection values in the 6-week and 3-month tests compared with preoperative values for the tumour side. Other detection scores did not differ statistically from the preoperative values neither in the tumour nor the contralateral side. However, in the odour identification test, all posttreatment values were statistically significantly higher than pretreatment ones. In the olfactory threshold test, no statistically significant differences were found between pre- and posttreatment values. Electrogustometry values for the taste on the tumour side were statistically significantly impaired at 6 weeks (p <0.05) and at 3 months (p <0.01) compared with the pretreatment results. They were also impaired at 6 months and at 12 months, although the differences were not statistically significant. The quality of life was impaired after treatment in this patient series. However, the correlation between quality of life and sense of taste was found only at one time point (3 months) and only with contralateral side measurements. We conclude that in oral and pharyngeal cancer patients the postoperative taste problems are related to the impairment on the taste sensation in the tongue but not with the sense of smell. Moreover, the impairment in the quality of life is not clearly related to the impaired sense of taste.
  • Manninen, Hanna; Durandin, Nikita; Hopia, Anu; Vuorimaa-Laukkanen, Elina; Laaksonen, Timo (2020)
    Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 x 10(4)M(-1)) whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.
  • Patrikainen, Maarit; Pan, Peiwen; Kulesskaya, Natalia; Voikar, Vootele; Parkkila, Seppo (2014)