Fgf, Hh, and pax2a differentially regulate expression of pax5 and pou3f3b in vestibular and auditory maculae in the zebrafish otic vesicle.

BACKGROUND: The vertebrate inner ear contains distinct sensory epithelia specialized for auditory or vestibular function. In zebrafish, the first sensory epithelia form at opposite ends of the otic vesicle and are functionally distinct: the anterior utricular macula is essential for vestibular function whereas the posterior saccular macula is critical for hearing. Mechanisms distinguishing these maculae are not clear. Here, we examined the effects of manipulating Fgf or Hh on expression of pax5 and pou3f3b, unique markers of utricular and saccular identity. We also examined the roles of pax2a and atoh1a/b, early regulators of sensory specification. RESULTS: fgf3 and fgf8a were uniquely required for pax5 and pou3f3b, respectively. Elevating Fgf or blocking Hh expanded expression of pax5 but repressed pou3f3b, while blocking Fgf had the opposite effect. Blocking sensory specification did not affect pax5 or pou3f3b, but both markers were lost in pax2a-/- mutants. Maintenance of pax2a expression requires Fgf, Hh and Pax2a itself. CONCLUSION: Specification of utricular identity requires high Fgf and is repressed by Hh, whereas saccular identity requires Hh plus low Fgf. pax2a acts downstream of Fgf and Hh to maintain both fates. Comparison with mouse suggests this may reflect a broadly conserved developmental mechanism.

Temporal Check-All-That-Apply Characterization of Syrah Wine.

Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Results indicated the finish of the high ethanol treatments lasted longer (approximately 12 s longer) than the low ethanol treatment (P ≤ 0.05). Within each finish segment, Cochran's Q was conducted on each attribute and differences were detected amongst treatments (P ≤ 0.05). Pairwise tests showed the high ethanol treatments were more described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, whereas the low ethanol treatment was more characterized by sourness, red fruit, and green flavors (P ≤ 0.05). This study demonstrated techniques for dealing with the data generated by TCATA. Furthermore, this study further characterized the influence of ethanol on wine finish, and by extension wine quality, with implications to winemakers responsible for wine processing decisions involving alcohol management.

Development of a lexicon for caviar and its usefulness for determining consumer preference.

Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15-cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P < 0.05). Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (P < 0.05). Using partial least squares analysis on the consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (r = 0.867) and flavor/taste (r = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality.