| 1. |
- Alsaadi, Sarah, 1987-, et al.
(författare)
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Collective moral disengagement at school : A validation of a scale for Swedish children
- 2018
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The purpose of this study was to evaluate a recently developed classroom collective moral disengagement scale (CMD). The 18-item scale was evaluated on a sample of 1626 fourth grade students in Sweden. Through confirmatory factor analysis, the unidimensional structure of the scale was verified, and the internal consistency was good. The scale is related to individual moral disengagement and to bullying behavior both on an individual level, which supports the criteria validity of the scale and on class level, which supports the construct validity of the scale. Multigroup analyses demonstrated measurement invariance across gender. These results indicate that the scale can be used in studies on CMD, and girls’ and boys’ mean scores may be compared.
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| 2. |
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| 3. |
- Benatar, Michael, et al.
(författare)
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Safety and efficacy of arimoclomol in patients with early amyotrophic lateral sclerosis (ORARIALS-01) : a randomised, double-blind, placebo-controlled, multicentre, phase 3 trial
- 2024
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Ingår i: Lancet Neurology. - : Elsevier. - 1474-4422 .- 1474-4465. ; 23:7, s. 687-699
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Tidskriftsartikel (refereegranskat)abstract
- Background: Amyotrophic lateral sclerosis is a progressive neurodegenerative disorder leading to muscle weakness and respiratory failure. Arimoclomol, a heat-shock protein-70 (HSP70) co-inducer, is neuroprotective in animal models of amyotrophic lateral sclerosis, with multiple mechanisms of action, including clearance of protein aggregates, a pathological hallmark of sporadic and familial amyotrophic lateral sclerosis. We aimed to evaluate the safety and efficacy of arimoclomol in patients with amyotrophic lateral sclerosis.Methods: ORARIALS-01 was a multinational, randomised, double-blind, placebo-controlled, parallel-group trial done at 29 centres in 12 countries in Europe and North America. Patients were eligible if they were aged 18 years or older and met El Escorial criteria for clinically possible, probable, probable laboratory-supported, definite, or familial amyotrophic lateral sclerosis; had an ALS Functional Rating Scale-Revised score of 35 or more; and had slow vital capacity at 70% or more of the value predicted on the basis of the participant's age, height, and sex. Patients were randomly assigned (2:1) in blocks of 6, stratified by use of a stable dose of riluzole or no riluzole use, to receive oral arimoclomol citrate 1200 mg/day (400 mg three times per day) or placebo. The Randomisation sequence was computer generated centrally. Investigators, study personnel, and study participants were masked to treatment allocation. The primary outcome was the Combined Assessment of Function and Survival (CAFS) rank score over 76 weeks of treatment. The primary outcome and safety were analysed in the modified intention-to-treat population. This trial is registered with ClinicalTrials.gov, NCT03491462, and is completed.Findings: Between July 31, 2018, and July 17, 2019, 287 patients were screened, 245 of whom were enrolled in the trial and randomly assigned. The modified intention-to-treat population comprised 239 patients (160 in the arimoclomol group and 79 in the placebo group): 151 (63%) were male and 88 (37%) were female; mean age was 57·6 years (SD 10·9). CAFS score over 76 weeks did not differ between groups (mean 0·51 [SD 0·29] in the arimoclomol group vs 0·49 [0·28] in the placebo group; p=0·62). Cliff's delta comparing the two groups was 0·039 (95% CI –0·116 to 0·194). Proportions of participants who died were similar between the treatment groups: 29 (18%) of 160 patients in the arimoclomol group and 18 (23%) of 79 patients in the placebo group. Most deaths were due to disease progression. The most common adverse events were gastrointestinal. Adverse events were more often deemed treatment-related in the arimoclomol group (104 [65%]) than in the placebo group (41 [52%]) and more often led to treatment discontinuation in the arimoclomol group (26 [16%]) than in the placebo group (four [5%]).Interpretation: Arimoclomol did not improve efficacy outcomes compared with placebo. Although available biomarker data are insufficient to preclude future strategies that target the HSP response, safety data suggest that a higher dose of arimoclomol would not have been tolerated.Funding: Orphazyme.
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| 4. |
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| 5. |
- Carneiro, Miguel, et al.
(författare)
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Rabbit genome analysis reveals a polygenic basis for phenotypic change during domestication
- 2014
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Ingår i: Science. - : American Association for the Advancement of Science (AAAS). - 0036-8075 .- 1095-9203. ; 345:6200, s. 1074-1079
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Tidskriftsartikel (refereegranskat)abstract
- The genetic changes underlying the initial steps of animal domestication are still poorly understood. We generated a high-quality reference genome for the rabbit and compared it to resequencing data from populations of wild and domestic rabbits. We identified more than 100 selective sweeps specific to domestic rabbits but only a relatively small number of fixed (or nearly fixed) single-nucleotide polymorphisms (SNPs) for derived alleles. SNPs with marked allele frequency differences between wild and domestic rabbits were enriched for conserved noncoding sites. Enrichment analyses suggest that genes affecting brain and neuronal development have often been targeted during domestication. We propose that because of a truly complex genetic background, tame behavior in rabbits and other domestic animals evolved by shifts in allele frequencies at many loci, rather than by critical changes at only a few domestication loci.
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| 6. |
- de Hoogh, Kees, et al.
(författare)
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Development of West-European PM2.5 and NO2 land use regression models incorporating satellite-derived and chemical transport modelling data
- 2016
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Ingår i: Environmental Research. - : Elsevier BV. - 0013-9351 .- 1096-0953. ; 151, s. 1-10
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Tidskriftsartikel (refereegranskat)abstract
- Satellite-derived (SAT) and chemical transport model (CTM) estimates of PM2.5 and NO2 are increasingly used in combination with Land Use Regression (LUR) models. We aimed to compare the contribution of SAT and CTM data to the performance of LUR PM2.5 and NO2 models for Europe. Four sets of models, all including local traffic and land use variables, were compared (LUR without SAT or CTM, with SAT only, with CTM only, and with both SAT and CTM). LUR models were developed using two monitoring data sets: PM2.5 and NO2 ground level measurements from the European Study of Cohorts for Air Pollution Effects (ESCAPE) and from the European AIRBASE network. LUR PM2.5 models including SAT and SAT+CTM explained ~60% of spatial variation in measured PM2.5 concentrations, substantially more than the LUR model without SAT and CTM (adjR(2): 0.33-0.38). For NO2 CTM improved prediction modestly (adjR(2): 0.58) compared to models without SAT and CTM (adjR(2): 0.47-0.51). Both monitoring networks are capable of producing models explaining the spatial variance over a large study area. SAT and CTM estimates of PM2.5 and NO2 significantly improved the performance of high spatial resolution LUR models at the European scale for use in large epidemiological studies.
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| 7. |
- de Oliveira, Kelin Gonçalves, et al.
(författare)
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Decoding of the surfaceome and endocytome in primary glioblastoma cells identifies potential target antigens in the hypoxic tumor niche
- 2024
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Ingår i: Acta Neuropathologica Communications. - : BioMed Central (BMC). - 2051-5960. ; 12:1
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Tidskriftsartikel (refereegranskat)abstract
- Immunotherapies with antibody-drug-conjugates (ADC) and CAR-T cells, targeted at tumor surface antigens (surfaceome), currently revolutionize clinical oncology. However, target identification warrants a better understanding of the surfaceome and how it is modulated by the tumor microenvironment. Here, we decode the surfaceome and endocytome and its remodeling by hypoxic stress in glioblastoma (GBM), the most common and aggressive brain tumor in adults. We employed a comprehensive approach for global and dynamic profiling of the surfaceome and endocytosed (endocytome) proteins and their regulation by hypoxia in patient-derived GBM cultures. We found a heterogeneous surface-endocytome profile and a divergent response to hypoxia across GBM cultures. We provide a quantitative ranking of more than 600 surface resident and endocytosed proteins, and their regulation by hypoxia, serving as a resource to the cancer research community. As proof-of-concept, the established target antigen CD44 was identified as a commonly and abundantly expressed surface protein with high endocytic activity. Among hypoxia induced proteins, we reveal CXADR, CD47, CD81, BSG, and FXYD6 as potential targets of the stressed GBM niche. We could validate these findings by immunofluorescence analyses in patient tumors and by increased expression in the hypoxic core of GBM spheroids. Selected candidates were finally confronted by treatment studies, showing their high capacity for internalization and ADC delivery. Importantly, we highlight the limited correlation between transcriptomics and proteomics, emphasizing the critical role of membrane protein enrichment strategies and quantitative mass spectrometry. Our findings provide a comprehensive understanding of the surface-endocytome and its remodeling by hypoxia in GBM as a resource for exploration of targets for immunotherapeutic approaches in GBM.
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| 8. |
- Forsberg, Sarah, et al.
(författare)
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Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties : A Pilot Study
- 2024
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Ingår i: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 43:2, s. 95-115
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Tidskriftsartikel (refereegranskat)abstract
- Motoric eating difficulties affecting the ability to eat according to established norms may result in loss of autonomy, reduced food intake and decreased social interaction. Finger food meals may affect the ability to eat independently and were therefore compared to regular meals for older adults >65 years with major motoric eating difficulties. In this pilot study the screening instrument MEOF-II, including additional questions about use of cutlery and fingers, was used to collect data regarding autonomy, food intake and social interaction through observations. Five women and one man participated in the study. Results showed that finger food meals facilitated autonomous eating since the participants were able to eat independently without relying on help from others. Less energy was spent on eating, which allowed for social interaction. However, finger food meals entail unfamiliar norms and culinary rules which may hinder eating; this is an important factor to consider in the implementation of such meals. Further studies on finger foods for older adults may consider larger and diverse cohorts, including healthy older adults, those with motoric difficulties and those with early stages of cognitive decline. Also, a wider variety of finger foods for specific cultural preferences and situations may be considered.
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| 9. |
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| 10. |
- Forsberg, Sarah, et al.
(författare)
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Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
- 2022
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Ingår i: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 41:1, s. 65-91
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Tidskriftsartikel (refereegranskat)abstract
- Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years ( N = 14) with motoric eating difficulties and focus groups with relatives ( N = 15) and professional caregivers ( N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.
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| 11. |
- Forsberg, Sarah, et al.
(författare)
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Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : AZTI-Tecnalia. - 1878-450X .- 1878-4518. ; 28
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to develop and evaluate finger food components as part of a complete meal for older adults with major motoric eating difficulties. Overall, the evaluation of sensory characteristics as well as texture analysis forms a valuable basis for further development of a meal that can be eaten without cutlery, comprising flatbread, beef rolls and brown sauce. The nutritionally enriched flatbreads were generally perceived as neutral in odour and flavour, while higher concentrations of protein and fat influenced the texture negatively. Although bread was not commonly eaten with a meal, the consumer evaluation stressed the importance of texture of flatbreads intended for wrapping. Differences between meat cuts were not pronounced; however, beef rolls made from inner thigh were perceived as more tender and crumblier than beef rolls made from outer thigh. Moreover, the odour and flavour intensity were thought to be higher in beef rolls braised in rolls due to the caramelised surface. However, tenderness was considered the most important parameter for beef rolls whereas crumbliness and dryness in tender meat can be compensated for by serving the meat with sauce. In fact, sauce was found to play an important role in a well-accepted meal. The addition of sweet, sour, or bitter tastes to brown sauces, to investigate the effect of basic tastes, reduced the perceived intensity of the original flavour profile of the brown sauces. Finally, combinations of the developed meal components could be investigated further to create attractive finger food meals for those unable to eat with knife and fork. © 2022 The Authors
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| 12. |
- Forsberg, Sarah, et al.
(författare)
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Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties
- 2022
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Ingår i: Food and Nutrition Research. - : Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 66, s. 1-12
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Tidskriftsartikel (refereegranskat)abstract
- Background Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed. Objective To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties. Design Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review. Results T hrough both qualitative and quantitative data analysis, it was found that flavourful, flavour intensity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner. Discussion A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spiciness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults’ population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components. Conclusion Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important to consider in the development of finger foods.
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| 13. |
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| 14. |
- Forsberg, Sarah, et al.
(författare)
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Vegetable finger foods : Preferences among older adults with motoric eating difficulties
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 28, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences in Swedish adults older than 65 years (n = 97) were initially measured by a survey tool followed by digital focus groups. The findings were used to develop vegetable finger foods for older adults with motoric eating difficulties. The vegetable preferences among those with motoric eating difficulties did not differ in comparison to a more general older adult population. Among the vegetables, broccoli, carrot, tomato, cauliflower and red bell pepper were highly appreciated. However, for those with major eating difficulties, the choice of vegetables was restricted to fewer textures, which were more easily processed in the mouth. Vegetables served as snacks, traditionally on the plate, or deep-fried were considered most appropriate as finger foods. Finally, attractive meals for older adults unable to eat with common cutlery should also be accompanied with other nutritive finger foods servings.
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| 15. |
- Garskaite, Edita, et al.
(författare)
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The Accessibility of the Cell Wall in Scots Pine (Pinus sylvestris L.) Sapwood to Colloidal Fe3O4 Nanoparticles
- 2021
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Ingår i: ACS Omega. - : American Chemical Society (ACS). - 2470-1343. ; 6:33, s. 21719-21729
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Tidskriftsartikel (refereegranskat)abstract
- This work presents a rapid and facile way to access the cell wall of wood with magnetic nanoparticles (NPs), providing insights into a method of wood modification to prepare hybrid bio-based functional materials. Diffusion-driven infiltration into Scots pine (Pinus sylvestris L.) sapwood was achieved using colloidal Fe3O4 nanoparticles. Optical microscopy, scanning electron microscopy/energy-dispersive X-ray spectroscopy, transmission electron microscopy, and X-ray powder diffraction analyses were used to detect and assess the accessibility of the cell wall to Fe3O4. The structural changes, filling of tracheids (cell lumina), and NP infiltration depth were further evaluated by performing X-ray microcomputed tomography analysis. Fourier transform infrared spectroscopy was used to assess the chemical changes in Scots pine induced by the interaction of the wood with the solvent. The thermal stability of Fe3O4-modified wood was studied by thermogravimetric analysis. Successful infiltration of the Fe3O4 NPs was confirmed by measuring the magnetic properties of cross-sectioned layers of the modified wood. The results indicate the feasibility of creating multiple functionalities that may lead to many future applications, including structural nanomaterials with desirable thermal properties, magnetic devices, and sensors.
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| 16. |
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| 17. |
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| 18. |
- Künzli, Nino, et al.
(författare)
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Comparison of oxidative properties, light absorbance, total and elemental mass concentration of ambient PM2.5 collected at 20 European sites.
- 2006
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Ingår i: Environ Health Perspect. - 0091-6765. ; 114:5, s. 684-90
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Body mass, as well as distribution of body fat, are predictors of both diabetes and cardiovascular disease. In Northern Sweden, despite a marked increase in average body mass, prevalence of diabetes was stagnant and myocardial infarctions decreased. A more favourable distribution of body fat is a possible contributing factor.This study investigates the relative importance of individual food items for time trends in waist circumference (WC) and hip circumference (HC) on a population level. METHODS: Independent cross-sectional surveys conducted in 1986, 1990, 1994 and 1999 in the two northernmost counties of Sweden with a common population of 250,000. Randomly selected age stratified samples, altogether 2982 men and 3087 women aged 25-64 years. Questionnaires were completed and anthropometric measurements taken. For each food item, associations between frequency of consumption and waist and hip circumferences were estimated. Partial regression coefficients for every level of reported intake were multiplied with differences in proportion of the population reporting the corresponding levels of intake in 1986 and 1999. The sum of these product terms for every food item was the respective estimated impact on mean circumference. RESULTS: Time trends in reported food consumption associated with the more favourable gynoid distribution of adipose tissue were increased use of vegetable oil, pasta and 1.5% fat milk. Trends associated with abdominal obesity were increased consumption of beer in men and higher intake of hamburgers and French fried potatoes in women. CONCLUSION: Food trends as markers of time trends in body fat distribution have been identified. The method is a complement to conventional approaches to establish associations between food intake and disease risk on a population level.
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| 19. |
- Lindblom, Pontus, 1982-
(författare)
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Epidemiological and Ecological Studies of Tick-borne Encephalitis Virus
- 2014
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Ticks are blood-sucking parasites that are an inconvenience for both humans and animals. The tick by itself is normally harmless unless they attack in excessive numbers. The harm from ticks stems from them being excellent vectors for other parasites, in the form of bacteria and virus that via the ticks are provided a bridge to move across the blood streams of different animals, including humans.One of the most pathogenic tick-borne disease for humans is caused by a flavivirus, the tick-borne encephalitis virus (TBEV). Each year approximately 10 000 individuals on the Eurasian continent develop neurological disease, in the form of meningitis, encephalitis, myelitis and radiculitis, following a bite by a TBEV infected tick.To evaluate the risk of TBEV infection after a tick-bite, we have developed a study to investigate ticks that have bitten humans and to follow up the tick-bitten humans to investigate if they get infected, and if they develop symptoms, and further trace the virus back to the tick that is infected with TBEV. Ticks, blood samples, and questionnaires were collected in collaboration with 34 primary health care centers in Sweden and on the Åland Islands during 2008 and 2009.Several demographical and biological factors were investigated regarding the interaction between ticks and humans. The main finding was that men removed the ticks later than women, and that both older men and older women removed the ticks later than younger individuals. This could in part explain why older individuals in general, and men in particular, are at greater risk of acquiring tick-borne encephalitis (TBE).Furthermore, the prevalence of TBEV in ticks that have bitten humans were investigated, in order to correlate the copy number of TBEV in the tick and the tick feeding-time to the risk of developing symptomatic and asymptomatic infection. This entailed the development of new methodology for tick analysis and TBEV real-time PCR. The result showed a very low risk of TBEV infection in the studied areas, only 5 of 2167 investigated ticks contained TBEV. Three of the individuals bitten by TBEV infected ticks were vaccinated and did not develop symptoms of TBEV infection. One unvaccinated individual got bitten by a tick containing 1800 virus copies, with a feeding-time of 12-24h, and interestingly showed no signs of infection. Another unvaccinated individual got bitten by a tick containing 7.7 million virus copies, with a feedingtime of >60h. This individual developed symptoms consistent with a 1st phase of TBE, including fever and headache, but did not develop the 2nd neurological phase of TBEV infection. Despite only finding 5 ticks infected with TBEV, a correlation between the virus load in the tick and the tick feeding-time was observed. In 2 other individuals, TBEV antibody seroconversion was detected during the 3 month study period, one without symptoms, while the other experienced symptoms consistent with the 1st phase of TBE. These observations support the hypothesis that a higher virus amount in the tick and a longer feeding time increases the risk of TBEV infection.To further examine TBEV in ticks that have bitten humans and find factors that may predict the risk of human infection and development of TBE, we characterized several TBEV strains genetically. Including TBEV strains isolated from ticks that have bitten human, from questing field-collected ticks, and TBEV strains isolated from patients with TBE. In one of the ticks detached from a human after >60h of feeding, there was a heterogeneous population of TBEV quasispecies with varying poly(A) length in the 3’ untranslated region of the genome was observed. These variations might have implications for differences in virulence between TBEV strains, and the heterogeneous quasispecies population observed could be the virus adapting from replication in tick cells to mammalian cells.We also investigated the response to TBEV vaccination in relation to 14 health-related factors in a population of older individuals on the Åland Islands. Blood samples, questionnaires, and vaccination records were collected from 533 individuals. Three different serological assays to characterize antibody response to TBEV vaccination were used. The main finding was that the number of vaccine doses in relation to age was the most important factor determining successful vaccination. The response to each vaccination dose declined linearly with age, and as much as 47% of individuals 50 years or older that had taken 3 vaccine doses were seronegative, compared to 23% that had taken 4 doses and 6% with 5 doses. Comparison between the serological assays revealed that the cutoffs determining the balance between sensitivity and specificity differed, but not the overall accuracy.Taken together, these results contribute to a better understanding of the TBEV epidemiology and can provide tools in the prevention of TBE.
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| 20. |
- Mårtensson, Lennart, et al.
(författare)
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Sensory and chemical evaluations as a valuable tool for producers retailers, and consumers : The experience of white wine, sparkling white wine and black caviar produced in Sweden
- 2024
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Konferensbidrag (populärvet., debatt m.m.)abstract
- Introduction The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthermore, production of caviar has expanded to include Black Caviar. An ongoing project focuses on optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar. Sensory aspects play major roles in what we choose to eat and drink. Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations. The project is multidisciplinary and focuses on 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects. Objective The overall aim is to optimize the sensory experience of white wine and sparkling white wine in combination with caviar. Market research will add to sensory methods by investigating implications of key factors for high-quality products. Methods and design The sensory analysis is performed with a panel who are trained to perform a quantitative descriptive analysis, which is an analytical sensory method for developing sensory profiles of products in a non-subjective way. The chemical evaluation is based on HS-SPME (Headspace Solid-Phase Micro-Extraction) technology for the collection of volatile substances from the wine and the caviar respectively. The sampling is followed by chemical analysis with GCMS (Gas-Chromatography Mass-Spectrometry) for identification and quantification of individual volatiles. The sensory and chemical analysis will first be executed of wines and caviar separately, and in the second step in combination. The final third step using Gas Chromatography – Olfactometry (GC-O). This a method that integrates the separation of volatile compounds using a gas chromatograph with the detection of odor using trained members from the sensory panel mentioned above. The olfactometric detection of compounds allows the assessment of the relationship between a quantified substance and the human perception of its odor. In some cases, the perception of the odor can be so intense even for a compound in a very low concentration. Results Preliminary results show the differences in sensory characters of wine and sparkling wine analysed at different temperatures. Also, characters of Black Caviar produced using different temperatures show great differences. The results are critical for the combinations of wine and caviar. These results will be connected to market aspects, sustainability aspects and further to analysis of volatile compounds from the wine and caviar, as well as texture properties of the caviar. Conclusions The project takes a comprehensive scientific approach to factors that are decisive for the development of wine and caviar of high standard and quality. This will also benefit the appeal of the products from the consumer's point of view, which in the long run will benefit the retail of Swedish wine and Black Caviar.
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| 21. |
- Olsson, Viktoria, et al.
(författare)
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Cultural differences in insect acceptance : a comparison between students on Sweden and Thailand
- 2019
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Ingår i: Food and Society Proceedings. - Cardiff : CardiffMet. ; , s. 139-144
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Konferensbidrag (refereegranskat)abstract
- Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.
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| 22. |
- Olsson, Viktoria, et al.
(författare)
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Cultural differences in insect acceptance : a comparison between students in Sweden and Thailand
- 2019
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.
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| 23. |
- Olsson, Viktoria, 1973-, et al.
(författare)
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Mayonnaise processed for appealing sensory properties
- 2017
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Ingår i: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences. - Köpenhamn. ; , s. 392-
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.MethodsA standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.ResultsThe higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.ConclusionBy varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.References1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.3. Perten Instrument Method Description. TVT Method 24-01.01.
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| 24. |
- Olsson, Viktoria, et al.
(författare)
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Mayonnaise processed for appealing sensory properties
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages) 1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise. Methods A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel 2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3. Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found. Conclusion By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise. References 1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195. 2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016. 3. Perten Instrument Method Description. TVT Method 24-01.01.
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| 25. |
- Olsson, Viktoria, et al.
(författare)
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The effect of processing on sensory properties of mayonnaise
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionMayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages).The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise.MethodsA standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found.Discussion and conclusionThe result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had however no effect on taste and flavour of the mayonnaise.
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| 26. |
- Olsson, Viktoria, et al.
(författare)
-
The effect of processing on sensory properties of mayonnaise
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages). The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise. Methods A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found. Discussion and conclusion The result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had however no effect on taste and flavour of the mayonnaise.
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| 27. |
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| 28. |
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| 29. |
- Wendin, Karin, et al.
(författare)
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Att äta med händerna : ett sätt att bevara självständigheten när man blir äldre
- 2022
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Ingår i: Dietisten. ; 2022:2
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- I det av Familjen Kamprad finansierade projektet ”Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldre” har doktorand Sarah Forsberg vid Högskolan Kristianstad och Köpenhamns Universitet arbetat med forskning kring sk fingermat, dvs mat som man kan äta med händerna. Projektet fokuserade på äldre personer som har svårt att hantera bestick.
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| 30. |
- Wendin, Karin, et al.
(författare)
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Eat’em or not? : insects as a culinary delicacy
- 2017
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Ingår i: Exploring Future Foodscapes. ; , s. 100-106
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Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents.Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic.Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course.Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
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| 31. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not? : insects as a culinary delicacy
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents. Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic. Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course. Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
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| 32. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not? Insects as a Culinary Delicacy
- 2017
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Ingår i: 10th International Conference on Culinary Arts and Sciences Proceedings. Copenhagen, Denmark.. - 9788797046203
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Konferensbidrag (refereegranskat)
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| 33. |
- Wendin, Karin, et al.
(författare)
-
Eat’em or not?: insects as a culinary delicacy
- 2017
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Ingår i: PROCEEDINGSICCAS 2017 Exploring Future Foodscapes Copenhagen. ; , s. 100-106
-
Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food
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| 34. |
- Wendin, Karin, et al.
(författare)
-
Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
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| 35. |
- Wendin, Karin, et al.
(författare)
-
Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents. Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic. Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5. Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic. References: 1. WWF. Living Planet Report 20 2. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 2009 3. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992 5. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
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| 36. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Ingår i: 13th Pangborn Sensory Science Symposium.
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Konferensbidrag (refereegranskat)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 37. |
- Wendin, Karin, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Ingår i: Book of Abstracts of the EAAP 70<sup>th</sup> Annual Meeting of the European Federation of Animal Science. - Ghent. - 9789086863396 ; , s. -161
-
Konferensbidrag (refereegranskat)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 38. |
- Wendin, Karin, et al.
(författare)
-
Insects as food : a pilot study for industrial production
- 2019
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated. Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 39. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes.The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry.MethodsConsumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics.ResultsThe most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly more concerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important.The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects.All the respondents preferred to eat strawberries fresh.DiscussionIn line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!
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| 40. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2019
-
Ingår i: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; July
-
Tidskriftsartikel (refereegranskat)abstract
- In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
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| 41. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2019
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; July
-
Tidskriftsartikel (refereegranskat)abstract
- In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.
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| 42. |
- Wendin, Karin, et al.
(författare)
-
Is there a best woodland strawberry (Fragaria vesca)? : a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes. The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry. Methods Consumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics. Results The most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly moreconcerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important. The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects. All the respondents preferred to eat strawberries fresh. Discussion In line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!
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| 43. |
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