[Echocardiography in Boid snakes: Demonstration and blood flow measurements]. / Echokardiographische Untersuchungen bei Boiden: Darstellung und Blutflussmessungen.

OBJECTIVE: Comparative echocardiography and blood flow measurements in different boid species. MATERIALS AND METHODS: 51 healthy snakes from seven different species were examined echocardiographically under standardized conditions. The heart and the great vessels were displayed using 2-D-ultrasonography. Pulsed-wave doppler technique measurements of the blood flow within the vessels were performed and results analyzed statistically. RESULTS: The examinations could be performed in non-sedated snakes in ventral recumbency. The best image quality was obtained using the ventrolateral coupling site. An examination scheme applicable to all examined snake species was established. Diversity in the anatomy of vessels could be detected in different snake species. A characteristic shape of the curve demonstrating the blood flow against time could be shown for the respective vessels. There were positive correlations between the size of the snakes and the absolute blood flow (total flow, systemic flow, pulmonary flow to body length: p<0.001; r=0.770; r=0.627; r=0.766; respectively to body mass: p<0.001; r=0.815; r=0.698; r=0.788), as well as negative correlations between the size of the animals and the blood flow relative to body mass (total flow, systemic flow, pulmonary flow to body length: p<0.001; r=-0.533; r=-0.512; r=-0.478; respectively total flow to body mass: p<0.001; r=-0.768). CONCLUSION AND CLINICAL RELEVANCE: When using standardized conditions, echocardiography in boid snakes is a useful diagnostic tool for the assessment of cardiac function. Reference values provided in this study serve as a basis for ultrasound examination in veterinary practice.

Orthonasal and retronasal perception of some green leaf volatiles used in beverage flavors.

Orthonasal perception of six green leaf volatiles (GLVs) classified only hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-yl formate as green. (Z)-3-Hexen-1-yl hexanoate and (Z)-3-hexen-1-yl 3-methylbutyrate were more floral, and (Z)-3-hexen-1-yl acetate fell between the two groups. For retronasal perception, classification along a bipolar green-fruity scale is proposed for describing these GLVs. Data from grouping and dissimilarity tests as well as from sensory profiling show green character for these compounds in standard beverage bases having low Brix or high acidity. As the Brix value increases (or acidity decreases) within the limits encountered in commercial beverages, the character becomes fruity. Several tastant-dependent changes in intensity scores for retronasal descriptors were shown to occur for mixtures of GLVs. The GLVs did not affect intensity scores for gustatory descriptors.

Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.

Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes.