Taste threshold for the four basic tastes were determined to assess taste impairments in 11 children with acute leukemia undergoing marrow transplantation and in 20 normal children. Thresholds were measured on admission, 2 days, and 45 days after transplant using the Up-Down Staircase method. No significant difference was noted between patients at admission and the control group for sweet, bitter, or salt. There was a significant difference between patients and controls for the sour threshold (p = 0.006). Patient threshold values on day 2 and day 45 (posttransplant were compared with admission values. No significant differences were seen, except for the salt threshold which was increased at day 2 posttransplant when compared with the admission values. We conclude that only minor changes in taste thresholds were demonstrated in this study. These changes probably do not account for abnormal food tastes reported by patients.

BakingPen-reared, pan-sized salmon and trout available locally were evaluated by a trained and a consumer panel. The trained panel determined differences of baked samples on odor, texture, moistness and flavor and visual differences for flesh color, fiber structure, and brownness along the lateral tine. Highly significant differences were detected among samples for texture, flavor, color and fiber structure. Consumer evaluation of two salmon samples and a trout sample indicated no significant differences in preference among the three samples. However, the results suggest that aquaculturists must pay more attention to the organoleptically desirable features of the fish they raise.The fish were thawed, cleaned, dipped in oil, placed on wire racks resting in shallow baking pans, and baked uncovered in a rotary hearth oven at 205°C for 20-30 min. The time was increased for fish of larger sizes (Charley and Goertz, 1958). The order of preparation of samples was randomized, and the initiation of the baking procedure was staggered so that the judges were presented only one sample at a time, 8-10 min after it was removed from the oven.Sampling

Sensory perceptions of dimensionally simple stimuli composed of one or two objectively measurable attributes of flavor (sweet, sour) and color (red) were examined using multidimensional scaling analysis. In multiple experiments with women subjects (N = 20-30), high correlations (> .90) were found between the objectively measurable physical characteristics of the stimuli and the perceptual spaces obtained by multidimensional scaling analysis of expressed gustatory and visual perceptions. Correlations were highest for stimuli sets containing single attributes detected by either gustation or vision and decreased when more complex sensory attributes were presented.

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