| 1. |
- Nygren, Ingemar Tobias, et al.
(författare)
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Flavor changes produced by wine and food interactions : Chardonnay wine and Hollandaise sauce
- 2001
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Ingår i: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; 16:5, s. 461-470
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Tidskriftsartikel (refereegranskat)abstract
- The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine.
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| 2. |
- Pålsgard, Eva, et al.
(författare)
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The sensory perception of flavor release as a function of texture and time : A time intensity study using flavored gels
- 2000
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Ingår i: Journal of sensory studies. - : FOOD NUTRITION PRESS INC. - 0887-8250 .- 1745-459X. ; 15:3, s. 347-359
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Tidskriftsartikel (refereegranskat)abstract
- The focus in this study was to study time intensity (TI) methodology and procedures of getting thesensory panel acquainted with this technique. By means of a descriptive profiling exercise effects ofaltering the structure of a beta-lactoglobulin gel, laced with banana aroma on the perception of bananaflavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study.The TI study showed that it is important to minimize distractive, noncrucial information during theexercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship betweenthe appearance of the TI-curve and the score of the total banana aftertaste.
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| 3. |
- Swahn, Johan, et al.
(författare)
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Sensory and semantic language model for red apples
- 2010
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Ingår i: Journal of sensory studies. - Malden, USA : Wiley-Blackwell Publishing Inc.. - 0887-8250 .- 1745-459X. ; 25:4, s. 591-615
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Tidskriftsartikel (refereegranskat)abstract
- This study (1) examines the sensory attributes of a large group of red apples and compares consumer perceptions of them with those of a trained sensory panel; and (2) uses a sensory semantic frame classification to analyze the vocabulary used. Descriptive analysis was carried out with the trained panel, while a simplified version of the repertory grid method was used for one-to-one interviews with consumers. The perceptions expressed by the consumers correlated quite well with the terminology used by the trained panel, and the two groups used many identical words when describing the apples' texture, flavor and taste according to partial least squares regression. A sensory semantic frame was constructed based on the vocabulary used by the two groups. The combination of sensory and semantic analysis could be one way of extracting valuable words for use in contexts such as product description for marketing purposes in retail stores.
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| 4. |
- Broge, Eva Honnens de Lichtenberg, et al.
(författare)
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Adapting dysphagia meals for acceptance among a broader group of older adults
- 2024
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Ingår i: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 39:1, s. 13
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Tidskriftsartikel (refereegranskat)abstract
- Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texturemodified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.
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| 5. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis
- 2020
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Ingår i: Journal of sensory studies. - : Blackwell Publishing Ltd. - 0887-8250 .- 1745-459X. ; 35:4
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Tidskriftsartikel (refereegranskat)abstract
- The aim of the current study was to systematically evaluate effects of single thiols, of thiol interactions in a single red wine matrix, and of red wine matrix effects combined with thiol interactions using projective mapping (PM) with experienced assessors. All work was done in dearomatized red wine from various cultivars. A dual approach to the projective mapping data analysis (coordinates and multifactorial analysis or frequency of citations and correspondence analysis), coupled to regression vector (RV) coefficients allowed to test the hypothesis that the resulting maps should be similar, which was the case for single thiols (RV > 0.7) but not for the more complex thiol × thiol or thiol × thiol × matrix interactions tested (RV < 0.7). It was shown that 4-mercapto-4-methylpentan-2-one (4MMP) levels were relatively more important than the cultivar used, while the opposite was true for 3-mercapto-1-hexanol (3MH) and 3-mercaptohexyl acetate (3MHA). No specific descriptors were associated with 3MH and 3MHA, but the wines had more “savory” notes. The interaction effects of 3MH × 4MMP and 3MHA × 4MMP were different both in the number and in the frequency of citation of the attributes. Practical Applications: Complex multilevel sensory interaction phenomena can be studied if a pragmatic and systematic practical methodology is used, as demonstrated by this work. As the method used does not require a trained panel, this type of approach can be used also outside an academic environment, to the benefit of the industry; however, the researchers must take into account the complexity of the matrix and the difficulty of the assessment. The outcome of the dual approach to the data analysis could help researchers decide which data handling option is better suited for their work.
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| 6. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating
- 2023
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Ingår i: Journal of sensory studies. - : John Wiley and Sons Inc. - 0887-8250 .- 1745-459X. ; 38
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Tidskriftsartikel (refereegranskat)abstract
- Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single-hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating to highlight the intra-group variability and individual characteristics. Results have shown that SPIR can effectively highlight the intra-group differences. It has also shown that a higher frequency of citation did not always correspond to a higher attribute intensity. For the considered application, the results highlighted the role of hop varieties on the sensory profile of beers. Overall sensory similarities were found between Mosaic (MO), Citra (CI), and Celeia (CE) hops. However, the use of SPIR highlighted differences between CE and the other hops. Amarillo (AM) hops showed the most distinctive profile in all cases. Practical applications: The use of sorting in combination with profiling and intensity rating (SPIR) rating can be a valuable tool in new product development. It is not only important to understand the overall sensory similarities and differences between groups of samples, but also unique aspects compared to similar products. The present work has shown that adding intensity to sorting and profiling can highlight the inner characteristics of individual products in a group of samples with an overall similar sensory profile.
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| 7. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
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Development of an olfactory test method for measuring perception of everyday food odors among older adults
- 2021
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Ingår i: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 36:6, s. 15
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Tidskriftsartikel (refereegranskat)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical Applications: This food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults.
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| 8. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
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Development of an olfactory test method for measuring perception of everyday food odours among older adults
- 2021
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Ingår i: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; , s. 1-16
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Tidskriftsartikel (refereegranskat)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.
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| 9. |
- Källbom, Arja, 1969, et al.
(författare)
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Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking
- 2019
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Ingår i: Journal of Sensory Studies. - : Wiley. - 0887-8250 .- 1745-459X. ; 34:2
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study is to formulate an olfactory description for refined linseed oils, for paintmaking purposes, in order to redevelop and articulate material and craft knowledge relevant to cultural heritage. By using the repertory grid method, common in food and beverage sensory consumer analysis, different types of refined linseed oils available on professional market are examined regarding odor qualities by traditional Swedish architectural painting professionals (32 working or studying painters and paintmakers). With semantic analysis, statistical processing, and principal component analysis, an olfactory description is defined. The analysis reveal that the odor qualities of the linseed oils can be correlated to the types of linseed oils and hence their heating temperatures. Raw, heated, high-temperature boiled, and vacuum-boiled linseed oils can be verbally distinguished by typical odor qualities ranging from for instance mild and grassy to pungent and decaying. The olfactory description will be used in further work for sensory examinations, combined with natural sciences and craft sciences to verbalize experiences of linseed oil with different film-forming characteristics in order to regain lost knowledge concerning linseed oil (anticorrosive) paints for maintenance and conservation of historic buildings and constructions. Practical applications An olfactory description enables traditional architectural painting professionals to judge and discuss linseed oil qualities in traditional architectural painting and paintmaking, for redeveloping tangible and intangible craft skills. Sensory analysis methods access new tools for cultural heritage studies and enables craft persons to train their attention to odors as rapid quality indicators for different types of oils for various outdoor building or iron/steel construction painting purposes.
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| 10. |
- Lindqvist, Anna
(författare)
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Preference and gender associations of perfumes applied on human skin
- 2012
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Ingår i: Journal of sensory studies. - : Wiley. - 0887-8250 .- 1745-459X. ; 27:6, s. 490-497
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Tidskriftsartikel (refereegranskat)abstract
- The perception of fragrances has been a growing field of interest, where perfumes classified as either typically feminine or typically masculine primarily have been used as stimuli. The current study explored gender associations and preferences of more unisex perfumes found in the middle of a gender continuum of fragrances, both when the fragrances were applied on humans, and when they were presented in glass bottles. Blindfolded participants indicated if they wanted to use the fragrances themselves, if they wanted their partner to use the perfumes, scaled gender associations (femininity and masculinity) for each perfume and tried to guess the gender of the person each perfume was applied on when not presented in a bottle. Results show that the gender of the person that the perfume was applied on did not affect the participants' preference or their gender scaling. Moreover, the preference did not differ between female and male participants, indicating that the commercial gender categorization is less important to the perfume consumers. Practical Implications On the commercial market, most perfumes are classified as either feminine or masculine, although the odor quality of feminine and masculine odors are overlapping and constitute a continuum rather than two separate clusters of odors. Earlier research has shown that participants tend to prefer perfumes positioned in the middle of this gender continuum. The current study investigates gender associations and preferences of perfumes from the middle of the gender continuum while these are applied on humans. When blindfolded participants evaluated their perception of the perfumes in this study, it became clear that neither the gender of the humans that the perfumes were applied on, nor the commercial gender labeling of the perfumes were important to their perception. Consequently, the commercial gender categorization does not seem to be sufficient for all perfumes. Instead, the classification of perfumes could be according to other aspects, e.g., according to odor quality.
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| 11. |
- Mihnea, Mihaela, 1983-, et al.
(författare)
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Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees
- 2022
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Ingår i: Journal of sensory studies. - : John Wiley and Sons Inc. - 0887-8250 .- 1745-459X. ; 37:6
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Tidskriftsartikel (refereegranskat)abstract
- Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by “young” and “elderly” healthy individuals. Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n = 19, average age = 68.9 years) and a young panel (n = 16, average age = 25.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p =.005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical Applications: The present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing. © 2022 The Authors.
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| 12. |
- Niimi, Jun, et al.
(författare)
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Sensory Interactions between Cheese Aroma and Taste
- 2015
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Ingår i: Journal of sensory studies. - : Blackwell Publishing Ltd. - 0887-8250 .- 1745-459X. ; 30:3, s. 247-257
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Tidskriftsartikel (refereegranskat)abstract
- Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n=8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P<0.01) and diacetyl (P<0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese.
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| 13. |
- Otterbring, Tobias, 1985-, et al.
(författare)
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Let there be light! : An initial exploratory study of whether lightning influences consumer evaluations of packaged food products.
- 2014
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Ingår i: Journal of sensory studies. - : Wiley. - 0887-8250 .- 1745-459X. ; 29:4, s. 294-300
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Tidskriftsartikel (refereegranskat)abstract
- This study investigates how lighting influences consumer evaluations of packaged food products. Fifty-eight participants evaluated two identical packaged meals (alternated between subjects) in a laboratory setting. The products were stored in a freezer with cold light (blue light-emitting diode [LED]) on one side and warm light (yellow LED) on the other side. A three-way mixed multivariate analysis of variance (MANOVA) revealed that, independent of package color and gender, food products were evaluated more negatively in the cold light than in the warm light in terms of quality, attractiveness and inferred taste. Therefore, lighting may influence consumers' overall evaluations of packaged meals. This finding also highlights the managerial problem whereby the lighting standards that exist at print agencies in order to eliminate ambiguities when making decisions about package design are rare for in-store lighting. Consequently, products that look attractive at the print agency may look unappealing in a store. The results are discussed in terms of processing fluency and cross-modal correspondences.
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| 14. |
- Sandvik, Pernilla, et al.
(författare)
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Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity
- 2016
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Ingår i: Journal of sensory studies. - : Wiley. - 0887-8250 .- 1745-459X. ; 31:4, s. 283-295
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Tidskriftsartikel (refereegranskat)abstract
- Rye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously been described. The aim was to characterize commercial rye bread (n = 24) using sensory descriptive analysis (11 panelists, 15 attributes, 2 replicates), fluidity index (FI; an in vitromeasurement to predict glycemic properties), chemical acidity and selected package information. The associations between sensory and chemical measurements were explored to identify the opportunities and challenges of increased consumption of rye bread with potential health benefits.Six categories of rye bread were identified on the basis of their sensory profiles. The FI indicated that bread from three of the categories possessed beneficial glycemic properties (FI 50–75). These categories contained 31–100% rye, displaying pH 4.3–4.8. Sensory attributes, foremost textural (e.g., chewiness), but also flavor (e.g., sourness), were highly correlated with FI values, thereby revealing their potential to aid consumers, in that they can serve as quality indicators of the glycemic properties of commercial rye bread. However, this also highlights potential sensory barriers to consumption. Front-of-package rye and sourdough labels on some samples could potentially mislead consumers given the low content of rye/sourdough, despite the labels.
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| 15. |
- Hjorth-Hansen, H., et al.
(författare)
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Safety and efficacy of the combination of pegylated interferon-alpha 2b and dasatinib in newly diagnosed chronic-phase chronic myeloid leukemia patients
- 2016
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Ingår i: Leukemia. - : Springer Science and Business Media LLC. - 0887-6924 .- 1476-5551. ; 30:9, s. 1853-1860
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Tidskriftsartikel (refereegranskat)abstract
- Dasatinib (DAS) and interferon-a have antileukemic and immunostimulatory effects and induce deep responses in chronic myeloid leukemia (CML). We assigned 40 newly diagnosed chronic-phase CML patients to receive DAS 100 mg o.d. followed by addition of pegylated interferon-alpha 2b (PegIFN) after 3 months (M3). The starting dose of PegIFN was 15 mu g/week and it increased to 25 mu g/week at M6 until M15. The combination was well tolerated with manageable toxicity. Of the patients, 84% remained on PegIFN at M12 and 91% (DAS) and 73% (PegIFN) of assigned dose was given. Only one patient had a pleural effusion during first year, and three more during the second year. After introduction of PegIFN we observed a steep increase in response rates. Major molecular response was achieved in 10%, 57%, 84% and 89% of patients at M3, M6, M12 and M18, respectively. At M12, MR4 was achieved by 46% and MR4.5 by 27% of patients. No patients progressed to advanced phase. In conclusion, the combination treatment appeared safe with very promising efficacy. A randomized comparison of DAS +/- PegIFN is warranted.
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