It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not been studied. The aim of this study was to assess the role of smell, taste, flavour and texture cues in the identification of ten vegetables commonly consumed in The Netherlands (broccoli, cauliflower, French bean, leek, bell pepper, carrot, cucumber, iceberg lettuce, onion and tomato). Subjects (n ¼ 194) were randomly assigned to one smell (orthonasal), flavour (taste and smell) and flavour-texture (taste, smell and texture). Blindfolded subjects were asked to identify the vegetable from a list of 24 vegetables. Identification was the highest in the flavour-texture condition (87.5%). Identification was significantly lower in the flavour condition (62.8%). Identification was the lowest when only taste cues (38.3%) or only smell cues (39.4%) were provided. For four raw vegetables (carrot, cucumber, onion and tomato) providing texture cues in addition to flavour cues did not significantly change identification suggesting that flavour cues were sufficient to identify these vegetables. Identification frequency increased for all vegetables when perceived intensity of the smell, taste or flavour cue increased. We conclude that providing flavour cues (taste and smell) increases identification compared to only taste or only smell cues, combined flavour and texture cues are needed for the identification of many vegetables commonly consumed in The Netherlands.
DOCUMENT
INTRODUCTION: The characteristics and impact of mouthfeel, temperature, smell, and taste alterations in patients with COVID-19 at a long term are yet not well known. In this study, these characteristics and their impact on daily life and quality of life (QoL) were assessed, six to ten months after infection, in patients with COVID-19 searching for peer support on Facebook.METHODS: Between December 2020 and January 2021, members of two COVID-19 Facebook groups were invited to complete a questionnaire. Participants were asked to report their perception of mouthfeel, temperature, smell, and taste alterations and their impact.RESULTS: The questionnaire was completed by 157/216 respondents (73%), with 92% being women. Alterations in mouthfeel, temperature, smell, and taste were reported by respectively 66, 40, 148, and 133 participants. The most frequently reported mouthfeel alterations were "a different feeling" and "dry mouth" in 38 and 30 participants, respectively. Preferences for food temperature were equally changed to "freezing", "cool", "room temperature", "a bit warmer", and "warmer". An impact on daily life and QoL was reported by most patients with alterations in mouthfeel (91% and 79%), temperature (78% and 60%), smell (98% and 93%), and taste (93% and 88%), respectively.CONCLUSIONS: Patients with COVID-19 searching for peer support on Facebook experienced, next to smell and taste alterations, mouthfeel and temperature disturbances, six to ten months after infection. These alterations have an impact on daily life and QoL.IMPLICATIONS: Health professionals should, next to smell and taste alterations, be aware of mouthfeel and temperature alterations in patients with COVID-19.SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12078-022-09304-y.
DOCUMENT
It is of utmost importance to collect organic waste from households as a separate waste stream. If collected separately, it could be used optimally to produce compost and biogas, it would not pollute fractions of materials that can be recovered from residual waste streams and it would not deteriorate the quality of some materials in residual waste (e.g. paper). In rural areas with separate organic waste collection systems, large quantities of organic waste are recovered. However, in the larger cities, only a small fraction of organic waste is recovered. In general, citizens dot not have space to store organic waste without nuisances of smell and/or flies. As this has been the cause of low organic waste collection rates, collection schemes have been cut, which created a further negative impact. Hence, additional efforts are required. There are some options to improve the organic waste recovery within the current system. Collection schemes might be improved, waste containers might be adapted to better suit the needs, and additional underground organic waste containers might be installed in residential neighbourhoods. There are persistent stories that separate organic waste collection makes no sense as the collectors just mix all municipal solid waste after collection, and incinerate it. Such stories might be fuelled by the practice that batches of contaminated organic waste are indeed incinerated. Trust in the system is important. Food waste is often regarded as unrein. Users might hate to store food waste in their kitchen that could attract insects, or the household pets. Hence, there is a challenge for socio-psychological research. This might also be supported by technology, e.g. organic waste storage devices and measures to improve waste separation in apartment buildings, such as separate chutes for waste fractions. Several cities have experimented with systems that collect organic wastes by the sewage system. By using a grinder, kitchen waste can be flushed into the sewage system, which in general produces biogas by the fermentation of sewage sludge. This is only a good option if the sewage is separated from the city drainage system, otherwise it might create water pollution. Another option might be to use grinders, that store the organic waste in a tank. This tank could be emptied regularly by a collection truck. Clearly, the preferred option depends on local conditions and culture. Besides, the density of the area, the type of sewage system and its biogas production, and the facilities that are already in place for organic waste collection are important parameters. In the paper, we will discuss the costs and benefits of future organic waste options and by discussing The Hague as an example.
DOCUMENT
At gas stations, tetrahydrothiophene (THT) is added to odorless biogas (and natural gas) for quick leak detection through its distinctive smell. However, for low bio and natural gas velocities, evaporation is not complete and the odorization process is compromised, causing odor fluctuations and undesired liquid accumulation on the pipeline. Inefficient odorization not only endangers the safety and well-being of gas users, but also increases gas distribution companies OPEX. To enhance THT evaporation during low bio and natural gas flow, an alternative approach involves improve the currently used atomization process. Electrohydrodynamic Atomization (EHDA), also known as Electrospray (ES), is a technology that uses strong electric fields to create nano and micro droplets with a narrow size distribution. This relatively new atomization technology can improve the odorization process as it can manipulate droplet sizes according to the natural and bio gas flow. BiomEHD aims to develop, manufacture, and test an EHDA odorization system for applying THT in biogas odorization.
Het is essentieel dat cliënten na een opname in een ziekenhuis of revalidatiecentrum blijven werken aan een actieve leefstijl die bijdraagt aan preventie, participatie en kwaliteit van leven. Hoewel gezondheid en gedrag primair de verantwoordelijkheid is van mensen zelf, is niet iedereen in staat na thuiskomst het geleerde zelfstandig voort te zetten. Na een opname wordt de transitie naar de thuissituatie door patiënten als moeilijk ervaren, soms met achteruitgang en heropnames als gevolg. Zorgprofessionals herkennen dit ook en willen de transitie naar huis beter vormgeven. De centrale vraag die Hogeschool Leiden (Lectoraat Eigen Regie bij Fysiotherapie en Beweegzorg), Haagse Hogeschool (Lectoraat Revalidatie en Technologie), Hanze Hogeschool (Lectoraat Healthy Ageing, Allied Health & Nursing Care), zorginstellingen Basalt (revalidatiecentrum) en Nij Smellinghe (ziekenhuis) en fysiotherapiepraktijken Medifit en Havenfysio (MKB-bedrijf) willen beantwoorden is: WAT is, gezien vanuit het perspectief van de ervaringsdeskundige cliënt, bepalend voor het fysiek actief blijven en integreren van duurzaam beweeggedrag in de eigen thuissituatie tot 1 jaar na transitie vanuit de intramurale zorg. Vanuit positieve gezondheid wordt breed onderzocht hoe mensen de fysieke, sociale en emotionele uitdagingen in relatie tot fysieke activiteit hebben benaderd en ervaren in hun thuissituatie na intramurale zorgopname. Cliënten wordt gevraagd naar hun meest waardevolle en frustrerende ervaringen en activiteiten met betrekking tot fysiek actief blijven in de eerste 3 tot 12 maanden na thuiskomst. Door het gebruik van storytelling worden de ervaringsdeskundigheid en dieperliggende motivaties van cliënten centraal gesteld binnen hun persoonlijke thuissituatie. We brengen vervolgens beïnvloedbare factoren van fysieke activiteit in de thuissituatie van mensen in kaart vanuit de perspectieven positieve gezondheid, eigen regie en gedrag. Op basis van de bevindingen wordt in co-creatie een innovatieve interventie agenda opgeleverd over hoe de betrokken partners fysieke activiteit in de thuissituatie kunnen ondersteunen en hoe de samenwerking in de zorgketen beter georganiseerd kan worden.
Inside Out is an innovative research project that translates cutting-edge microbiome science into immersive, multisensory experiences aimed at long-term behavioral and mental health transformation. Combining extended reality (XR), speculative gastronomy, and narrative therapy, the project enables participants to explore their inner microbiome landscape through taste, smell, touch, and interactive storytelling. This pioneering methodology connects gut-brain science with emotional and sensory engagement. Participants experience their bodies from the inside out, cultivating a visceral understanding of the symbiotic microbial worlds within us. The project includes AI-generated "drinkable memories," microbiome-inspired food designs, haptic-olfactory VR environments, and robotic interactions that choreograph the body as terrain. Developed in collaboration with designers from Polymorf, producer Studio Biarritz, psychiatrist-researcher Anja Lok, and microbiome scientists from Amsterdam UMC and the Amsterdam Microbiome Expertise Center, Inside Out bridges scientific rigor with artistic expression. The project seeks to: • Increase embodied understanding of the microbiome’s role in health and well-being • Shift public perception from hygiene-based fear to ecological thinking • Inspire behavioral change related to food, gut health, and mental resilience The outcomes are designed to reach a large audience and implementation in science museums, art-science festivals, and educational programs, with a view toward future clinical applications in preventive healthcare and mental well-being. By making the invisible microbiome tangible, Inside Out aims not only to inform, but to transform—redefining how we relate to the ecosystems within us.
