Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is well-known to contribute "petrol" aromas to aged Riesling wines, but its prevalence and contribution to young Riesling or non-Riesling wines is not well understood. TDN concentrations were measured in 1-3-year-old varietal wines produced from Cabernet franc (n = 14 wines), Chardonnay (17), Cabernet Sauvignon (4), Gewurztraminer (4), Merlot (9), Pinot gris (6), Pinot noir (9), Riesling (28), or Sauvignon blanc (6). TDN concentrations in the Riesling wines, 6.4 ± 3.8 µg/L, were significantly higher than in all other varietals, 1.3 ± 0.8 µg/L. The odor detection thresholds for TDN were then determined in both model wine and a neutral white wine. Group sensory thresholds were found to be the same in both matrices, 2 µg/L, indicating little masking of TDN due to the odorants in the neutral white. The TDN sensory threshold was a factor of 10 below the previously reported odor threshold. On the basis of this revised threshold, 27 of 28 Riesling wines had suprathreshold TDN, whereas only 7 of 69 non-Riesling wines had suprathreshold TDN. The monoterpenes linalool and geraniol were also measured in the Riesling wines, and odor activity values (OAVs) were calculated for the monoterpenes and TDN. The OAV for TDN was higher than for the monoterpenes in 25 of 28 Riesling wines.

Efficient surveillance of pig populations using oral fluids.

Currently virus surveillance in swine herds is constrained by the cost-effectiveness and efficiency of sampling methods. The objective of this study was to assess the value of using oral fluids collected by barn personnel as a method of surveillance based on PCR testing. Approximately 12,150 pigs in 10 wean-to-finish barns on 10 farms were monitored for the presence of porcine circovirus type 2 (PCV2), porcine reproductive and respiratory syndrome virus (PRRSV), influenza A virus (IAV), and Torque teno virus genogroups 1 (TTV1) and 2 (TTV2) by sampling oral fluid specimens. Oral fluid samples were collected from 6 pens at each site starting at the time of pig placement (∼3 weeks of age) and continuing thereafter at 2-week intervals for a period of 18 weeks. Data were analyzed both on a pen basis and barn basis. Overall, 508 (85%) samples were positive for PCV2, 73 (12%) for PRRSV, 46 (8%) for IAV, 483 (81%) for TTV2, and 155 (26%) for TTV1 during the study period. The estimated arithmetic means of the quantitative PCR-positive oral fluids for PCV2, PRRSV, and IAV were 1×10(4.62), 1×10(4.97), and 1×10(5.49)per ml. With a single exception, all barns were positive for PCV2 and TTV2 at every sampling point in the study. Virus detection varied among barns, particularly for IAV and PRRSV. The pen level, cumulative distribution of agent combinations between all 10 barns were statistically different. The most commonly observed patterns were PCV2+TTV2 (239 pen samples, 40%), PCV2+TTV1+TTV2 (88 pen samples, 15%), and PCV2 alone (66 pen samples, 11%). This "proof-of-concept" project showed that a variety of viruses could be detected either intermittently or continuously in pig populations and demonstrated that barn herd virus status is highly variable, even among barns in the same production system. Oral fluid sampling is a promising approach for increasing the efficiency and cost effectiveness of virus surveillance in swine herds.

Metallic taste from electrical and chemical stimulation.

A series of three experiments investigated the nature of metallic taste reports after stimulation with solutions of metal salts and after stimulation with metals and electric currents. To stimulate with electricity, a device was fabricated consisting of a small battery affixed to a plastic handle with the anode side exposed for placement on the tongue or oral tissues. Intensity of taste from metals and batteries was dependent upon the voltage and was more robust in areas dense in fungiform papillae. Metallic taste was reported from stimulation with ferrous sulfate solutions, from metals and from electric stimuli. However, reports of metallic taste were more frequent when the word 'metallic' was presented embedded in a list of choices, as opposed to simple free-choice labeling. Intensity decreased for ferrous sulfate when the nose was occluded, consistent with a decrease in retronasal smell, as previously reported. Intensity of taste evoked by copper metal, bimetallic stimuli (zinc/copper) or small batteries (1.5-3 V) was not affected by nasal occlusion. This difference suggests two distinct mechanisms for evocation of metallic taste reports, one dependent upon retronasal smell and a second mediated by oral chemoreceptors.