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Ahnfelt, N.-O., Fors, H. & Wendin, K. (2018). Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”. In: : . Paper presented at Eurosense2018.
Open this publication in new window or tab >>Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”
2018 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Introduction

We are reworking the early modern medicine with focus on products, today known as Swedish Bitters or similar names, and historically as “Elixir amarum Hiaernei”. The history of the recipe dates back at least to mid-18th century. It was probably one of the Hiaerne-brothers, Ulrik Leonhard (1712-1758) or Christian Henric (1709-1794), who invented this universal medication. From a number of Linnaeus sources from later 18th century it is well known that odor, flavor and taste were used to assess pharmacological potential of medicinal herbals.

The purpose of this study was to assess ingredients of “Elixir amarum Hiaernei” from a sensory perspective.      

Methods

The ingredients in “Elixir amarum Hiaernei” according to the 18th century recipes: agarikon, aloe, gentian, myrrh, rhubarb, saffron, Theriac Andromachalis, zedoary together with alcohol and sugar.

These ingredients were assessed by a trained sensory panel using a slightly modified version of the Flavor Profile Method®. Each ingredient was evaluated with respect to odor, taste and flavor.

Results

All ingredients were intense in taste, flavor and odor. The ingredients could be described due to its sensory characteristics, in which they differed largely. However, they had in common that they were high in bitterness.

Discussion

The ingredients of this historic medication had intense tastes, flavors and odors in line with historical sources. It points for example out that the senses, especially olfaction, was of high importance for the apothecary during the 18th century. In order to find the right blend of ingredients the sensory profiles were of highest importance, both ingredients and blended medication were valuated due to this by physicians as well as patients. Sensory evaluation was also of major importance in the quality assessment of medical herbals by the early modern apothecary.

 

Sensory profiles of the medical ingredients will be presented at the Eurosense symposium.

Keywords
sensory, pharmacology history, medicine
National Category
History
Identifiers
urn:nbn:se:hkr:diva-18671 (URN)
Conference
Eurosense2018
Available from: 2018-09-07 Created: 2018-09-07 Last updated: 2018-09-14Bibliographically approved
Stenberg, E., Arnesson, A., Wallin, K., Olsson, V., Wendin, K., Karlsson, A. & Arvidsson Segerkvist, K. (2018). How four typical Swedish production systems for lambs affect sensory attributes of the meat. In: B. Horan; M. O'Donovan; E. Kennedy; B. McCarthy;.J.A. Finn; B. O'Brien (Ed.), Proceedings 27th European Grassland Federation General Meeting: Sustainable Meat and Milk Production from Grasslands. Paper presented at 27th European Grassland Federation General Meeting (pp. 780-782). , 23
Open this publication in new window or tab >>How four typical Swedish production systems for lambs affect sensory attributes of the meat
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2018 (English)In: Proceedings 27th European Grassland Federation General Meeting: Sustainable Meat and Milk Production from Grasslands / [ed] B. Horan; M. O'Donovan; E. Kennedy; B. McCarthy;.J.A. Finn; B. O'Brien, 2018, Vol. 23, p. 780-782Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

The aim of this study was to evaluate the effect of the four most typical producdon systems for Swedish lamb on sensory atrributes of meat, including appearance, texture, taste and flavour using an analytical panel. The experiment included four production treatments for weaned intact male lambs: (1) indoor fed with grass and clover silage ad libitum and 0.8 kg concentrate daily per lamb; (2) grazing on cultivated pasture with; or (3) without 0.3 kg concentrate supplementation daily per lamb; and (4) grazing on semi natura! pasture; eight lambs per producdon treatment were used. Feed radons, pasture height and live weight of the lambs were recorded. At slaughter, live weight, carcass conformation, fatness, pH and temperature decline in musde during 24 hoursafi:er slaughter were registered. Sensory and technological meat quality parameters were tested in cooked samples of M longissimus dorsi. Meat colour was not affected by treatment. Most sensor attributes were unaffected by producdon system hut for 'hay odour' and 'resistance to cutting; differences between the systems were manifested.

Series
Grassland Science in Europe
Keywords
Live weight gain, pH-value, temperature, sensory attributes, texture, colour
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-18277 (URN)
Conference
27th European Grassland Federation General Meeting
Available from: 2018-06-25 Created: 2018-06-25 Last updated: 2018-07-03Bibliographically approved
Stenberg, E., Olsson, V., Wendin, K. & Karlsson, A. H. (2018). How four typical Swedish production systems for lambs affect sensory attributes of the meat. In: 26th NJF Congress: agriculture for the Next 100 Years. Paper presented at 26th NJF Congress,27-29 June, 2018 Kaunas Lithuania.
Open this publication in new window or tab >>How four typical Swedish production systems for lambs affect sensory attributes of the meat
2018 (English)In: 26th NJF Congress: agriculture for the Next 100 Years, 2018Conference paper, Poster (with or without abstract) (Other academic)
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-18654 (URN)
Conference
26th NJF Congress,27-29 June, 2018 Kaunas Lithuania
Available from: 2018-09-01 Created: 2018-09-01 Last updated: 2018-09-04Bibliographically approved
Stenberg, E., Olsson, V., Wendin, K., Karlsson, A. H. & Arvidssson Segerkvist, K. (2018). How four typical Swedish production systems for lambsaffect sensory attributes of the meat. In: : Quality and integrity for global consumers. Paper presented at 64th International Congress of Meat Science and Technology,.
Open this publication in new window or tab >>How four typical Swedish production systems for lambsaffect sensory attributes of the meat
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2018 (English)In: : Quality and integrity for global consumers, 2018Conference paper, Published paper (Other academic)
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-18625 (URN)
Conference
64th International Congress of Meat Science and Technology,
Available from: 2018-08-28 Created: 2018-08-28 Last updated: 2018-08-29Bibliographically approved
Normann, A., Röding, M., Bolos, A., Lagerkvist, C.-J. & Wendin, K. (2018). Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples. In: : . Paper presented at Eurosense2018.
Open this publication in new window or tab >>Influence of color, shape and damages on consumer preferences and perceived sensory attributes on sub-optimal apples
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2018 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Sustainable food production and consumption are key elements today. About one third of food produced for human consumption is wasted. Consumers are responsible for the largest amount of food waste throughout the supply chain; part of this is indirect by e.g. discarding food products already in the store. The unwillingness to purchase and consume sub-optimal food products is thought to be an important cause of food waste; however, the reasons behind it are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer preferences and perceived sensory attributes.

Based on a cubic design of visual appearance (color (red-to-green); shape (normal-to-odd); damage (none-to-damage) with a total of eight combinations ranging from optimal to suboptimal in all three dimensions, a total of 130 participants (68% women and 32% men), participated in a laboratory study where an image for each apple type from the design was presented in a blind tasting session (peeled and sliced apples). Sensory perception was evaluated by thirteen flavor and texture attributes on a 7-point scale. Liking was evaluated on a 7-point hedonic scale.

The results showed a significant difference between the optimal apple and apples with shape and damage imperfections. Further, the optimal apple was perceived sweeter, crispier and less bitter than all other apples. The optimal apple had higher liking score, significantly different from the apples which all had a sub-optimal shape. This means that an odd shape had a negative effect on liking. A linear regression analysis showed that odd shaped apples were perceived as mainly earthy and bitter. Hence, visual sub-optimality, even presented to consumers in images, have an effect on how an apple is perceived and liked where an odd shape has larger negative impact than color and damage. 

Keywords
sensory, sustainable consumption, apples
National Category
Food Engineering
Identifiers
urn:nbn:se:hkr:diva-18669 (URN)
Conference
Eurosense2018
Projects
COSUS
Funder
Swedish Research Council Formas
Available from: 2018-09-07 Created: 2018-09-07 Last updated: 2018-09-14Bibliographically approved
Wendin, K., Forsberg, S., Olsson, V., Nilsson, A., Egan, P. & Stenberg, J. (2018). Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries. In: : . Paper presented at Eurosense 2018.
Open this publication in new window or tab >>Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
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2018 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

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 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.

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!

Keywords
sensory consumer woodland strawverry
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-18670 (URN)
Conference
Eurosense 2018
Projects
Multifunctional resistance : a key to integrated pest management, pollination, and fruit quality
Funder
Swedish Research Council Formas
Available from: 2018-09-07 Created: 2018-09-07 Last updated: 2018-09-11Bibliographically approved
Olsson, V., Håkansson, A., Purhagen, J. & Wendin, K. (2018). The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, 7(1)
Open this publication in new window or tab >>The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise
2018 (English)In: Foods, E-ISSN 2304-8158, Vol. 7, no 1Article in journal (Refereed) Published
Abstract [en]

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

Keywords
Mayonnaise; emulsification; sensory evaluation; texture; processing
National Category
Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-17813 (URN)10.3390/foods7010009 (DOI)000424479000009 ()29342128 (PubMedID)
Available from: 2018-01-19 Created: 2018-01-19 Last updated: 2018-02-22Bibliographically approved
Nyberg, M., Olsson, V., Örtman, G., Pajalic, Z., Andersson, H. S., Blücher, A., . . . Westergren, A. (2018). The meal as a performance: food and meal practices beyond health and nutrition. Ageing & Society, 38(1), 83-107
Open this publication in new window or tab >>The meal as a performance: food and meal practices beyond health and nutrition
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2018 (English)In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed) Published
Abstract [en]

The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

Keywords
Elderly people, eating difficulties, food and meal practices, meals
National Category
Medical and Health Sciences
Identifiers
urn:nbn:se:hkr:diva-16088 (URN)10.1017/S0144686X16000945 (DOI)000418332500005 ()
Available from: 2016-09-28 Created: 2016-09-28 Last updated: 2018-01-09Bibliographically approved
Boork, M., Enger, J., Hiller, C. & Wendin, K. (2018). User-centric measuers of perceived light quality: development of tools to promote energy efficient lighting. In: Hackenfort M, Carabias-Hütter V, Hartmann C, Janser M, Schwarz N and Stücheli-Herlach P (Ed.), BEHAVE 2018: 5th European Conference on Behaviour and Energy Efficiency,. Paper presented at Behave (pp. 59-60).
Open this publication in new window or tab >>User-centric measuers of perceived light quality: development of tools to promote energy efficient lighting
2018 (English)In: BEHAVE 2018: 5th European Conference on Behaviour and Energy Efficiency, / [ed] Hackenfort M, Carabias-Hütter V, Hartmann C, Janser M, Schwarz N and Stücheli-Herlach P, 2018, p. 59-60Conference paper, Published paper (Other academic)
Abstract [en]

The aim of the research presented is to support the implementation of light environments that cater both energy efficiency and well-being by providing tools that support communication about perceived lighting quality between professionals in lighting design and procurement.

Keywords
Lighting quality, experience, communication, energy efficient lighting
National Category
Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-18666 (URN)
Conference
Behave
Projects
Bright Communication
Funder
Swedish Energy Agency, 39707-3
Available from: 2018-09-07 Created: 2018-09-07 Last updated: 2018-09-14Bibliographically approved
Olsson, V. & Wendin, K. (2017). En fungerande måltid – innovation mot undernäring: inventering av kvalitetsindex gällande äldres mat- och måltidssituation. Kristianstad: Kristianstad University Press
Open this publication in new window or tab >>En fungerande måltid – innovation mot undernäring: inventering av kvalitetsindex gällande äldres mat- och måltidssituation
2017 (Swedish)Report (Other academic)
Place, publisher, year, edition, pages
Kristianstad: Kristianstad University Press, 2017. p. 32
Series
Kristianstad University Press ; 2017:01
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-17056 (URN)978-91-87973-13-0 (ISBN)
Projects
En fungerande måltid – innovation mot undernäring
Available from: 2017-07-27 Created: 2017-07-27 Last updated: 2017-07-27Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-7249-2628

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