| 1. |
- Karlsson, Åsa W., et al.
(författare)
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Kan vi lita på synen - sensoriska perspektiv
- 2007
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Ingår i: Att se, tänka och tolka. - Örebro : Örebro universitet. - 9789176685174 ; , s. 57-58
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 2. |
- Algotson, S., et al.
(författare)
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Sapere-taste lessons in Swedish pre-schools
- 2010
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Ingår i: European Journal of Public Health. - Oxford, United Kingdom : Oxford University Press. - 1101-1262 .- 1464-360X. ; 20:Suppl. 1, s. 106-106
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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| 3. |
- Billing, Mischa, et al.
(författare)
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The importance of wine glasses for enhancing the meal experience from the perspective of craft, deisgn and science
- 2008
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Ingår i: Journal of Foodservice. - Oxford : John Wiley & Sons. - 1748-0140 .- 1745-4506. ; 19:1, s. 69-73
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Tidskriftsartikel (refereegranskat)abstract
- The Five Aspect Meal Model (FAMM) is a valuable tool for exploring the entirety of the meal. Factors within the model are interdependent, and each relates to different forms of knowledge such as science, practical production, aesthetics and ethics. The present paper explored the role of consciously designed artefacts in the dining room, especially wine glasses, and their importance for the meal experience from the perspective of sommelier craft, art and science. Knowledge and awareness of utensils are of importance during the process of preparing, planning and serving a meal. A glass is, in effect, an instrument for communicating wine to the human senses. Therefore, the design is an important part of the meal experience, and its effect in enhancing the meal can be evaluated using FAMM principles. By working consciously with design, greater guest satisfaction can be achieved and the meal experience can be enhanced.
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| 4. |
- Castro Alves, Victor, 1986-, et al.
(författare)
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Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality : A case study using dill (Anethum graveolens)
- 2021
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Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 344
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Tidskriftsartikel (refereegranskat)abstract
- Using dill (Anethum graveolens L.) as a model herb, we revealnovel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our approach reveals a novel approach to establish links between effects of eustressors on sensory quality, and may be applicable to a broad range of crops.
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| 5. |
- Castro Alves, Victor, 1986-, et al.
(författare)
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The taste of UV light : Using sensomics to improve horticultural quality
- 2020
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Ingår i: UV4Plants Bulletin. - Helsingfors : University of Helsinki. - 2343-323X. ; :1, s. 39-43
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Tidskriftsartikel (refereegranskat)abstract
- Greenhouse horticulture is in its broad definition the production of plant products within, under or sheltered by structures that provide protection against biotic and/or abiotic stress. In greenhouses, horticultural crops can grow protected from infectious agents and adverse weather conditions, allowing off-season, year-round production. However, greenhouse production often comes with a trade-off, which is a skewed light environment with a lack of UV light. In some instances, the blockage of UV by greenhouse glass and plastic covers is beneficial from a commercial perspective, especially on tropical latitudes where plants can often encounter higher UV levels, which may impair plant growth and nutrient absorption (Krause et al. 1999; Verdaguer et al. 2017). On the other hand, reduced UV inside greenhouses may reduce the synthesis of metabolites associated with crop protection against biotic and abiotic stress, such as flavonoids, terpenoids and alkaloids (Yang et al. 2018). This reduction in the amount of protective compounds may not be seen as an important limitation in a protected environment, but these metabolic changes caused by reduced UV exposure may in fact negatively impact on product quality. For example, it is possible to improve of the aroma and taste of greenhouse tomato by exposing plants to low levels of supplementary UV light (Dzakovich et al. 2016).
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| 6. |
- Eriksson, Lars, 1966-
(författare)
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Att gestalta måltider – mise en place, dukning och servering : En metodstudie i servitörens hantverkskunnande
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- I restaurangbranschen har rationaliseringar tvingats fram och kunskap efterfrågas i mindre omfattning. Syftet med avhandlingen är därför att utveckla begrepp och pröva metoder för att återge och förmedla procedurer och göranden i hantverk för att därigenom visa vad som är servitörens yrkeskunskap. Avhandlingen undersöker metoder som fångar hantverkets sinnliga aspekter genom att synliggöra och vetenskapliggöra den dimensionen av ett hantverk. Den ledande frågan är hur servitörens hantverkskunnande för mise en place, dukning och servering kan visualiseras, kommuniceras och förstås?Olika metoder har prövats och forskningen har skett i och genom hantverk med egen restaurangerfarenhet som utgångspunkt. Film som metod har prövats för att vetenskapliggöra betydelsen av hantverkarens sinnliga bedömningar. Metoder från tidsgeografi, som förklarar det materiellas bundenhet till tid och rum, samt från taxonomi för tredimensionell visuell analys, som ger förståelse för gestaltning, har använts.Resultaten visar att hantverkaren oreflekterat tar stöd av sina egna sinnen för att bli effektivare och säkerställa sitt hantverksutförande. Resultaten visar även att de tidsgeografiska begreppen kapacitets-, kopplings- och auktoritetsrestriktioner möjliggör att identifiera och förklara de hinder som servitören tar hänsyn till vid planering och genomförande av en hantverksprocedur. När kunskap om förklaringar länkas samman med kunskap om förståelse, blir det möjligt att beskriva hur gästen i en måltidssituation kan styras och påverkas av estetiken. Genom ett flermetodologiskt tillvägagångssätt har hantverkskunnandet för procedurerna mise en place, dukning och servering artikulerats vetenskapligt i ord och bilder.
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| 7. |
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| 8. |
- Eriksson, Lars, et al.
(författare)
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Embodied aesthetic movements during mealtime : a provocative method for design innovation of culinary utensils
- 2011
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- In 2010, the project MER was funded be The Knowledge (KK) foundation. Lars Eriksson, associate professor in applied aestetics and creative events at Grythytte Academy Örebro University, initiated the project MER which focuses on the way people move and interact in the environment around the meal.This project has conducted a number of studies about the meeting between utensils, food and the guest in motion, creating the culinary experience. The poster presents a summary of a provocative method applied in all of the different studies.
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| 9. |
- Eriksson, Lars, 1966-, et al.
(författare)
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Waiter's craft-related actions studied from the perspective of time-geography
- 2020
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Ingår i: Nordic Journal of Vocational Education and Training. - Linköping : Linköping University Electronic Press. - 2242-458X. ; 10:2, s. 152-176
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this paper is to visualize, communicate and understand the vocational knowledge of a waiters craft, including how to perform table-setting and serving. The underlying theoretical perspectives are Culinary Arts and Meal Science, Craft Science, and Time-Geography. Basic time-geographical concepts used in the study are project, log, notation and constraint. The empirical data consist of two postulated serving methods wherein different procedures are identified. The data are based on the first author’s vocational experience and are described by logs of procedures. Questions in the logs concerning capacity, coupling, or authority constraints indicate limits to what is possible. Additionally, one of the serving methods is shown by a notation, displaying the waiter’s and the guests’ actions in relation to the procedures. The notation, complemented with a drawing of the room, provides knowledge about when, where, and for how long a serving procedure lasts. Through the use of time-geographical tools, the waiter’s craft procedures can be described and interpreted. Thus, it became possible to visualize, communicate, and acquire a deeper understanding of how the waiter in her vocational craft predicts and masters how time and materiality together with spatiality affect a meal event.
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| 10. |
- Forsgren, Gunnar, 1963-, et al.
(författare)
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Analysis of volatile compounds of aqueous thyme solutions by headspace gas chromatography, gas sensor arrays ("electronic nose") and a sensory odour panel
- 2010
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- The ability of a commercial emission analysis system to evaluate a sensory related attribute was investigated. Since food applications are very complex, a simplified model system consisting of aqueous thyme solutions was evaluated. Sensory odour assessments were made as well as instrumental analysis applying the emission analyser, based on gas sensor arrays, (a so called electronic nose) and headspace gas chromatography. The operation of the emission analyser was found critical and could be optimised thanks to the detailed chemical information obtained by the chromatography. This information also guided a proper evaluation of the emission analyser raw data and predictions of the relative thyme concentrations of the solutions. In that way the emission analyser separated the thyme solutions even better than the assessors applying sensory odour analysis. Since the results seem encouraging the strategy developed and knowledge gained may well be used for investigating more complex systems closer to real applications.
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