hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”
Uppsala Universitet.
Karolinska Institutet.
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-7249-2628
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.

Place, publisher, year, edition, pages
2018.
Keywords [en]
sensory, pharmacology history, medicine
National Category
History
Identifiers
URN: urn:nbn:se:hkr:diva-18671OAI: oai:DiVA.org:hkr-18671DiVA, id: diva2:1246355
Conference
Eurosense2018
Available from: 2018-09-07 Created: 2018-09-07 Last updated: 2018-09-14Bibliographically approved

Open Access in DiVA

fulltext(493 kB)16 downloads
File information
File name FULLTEXT01.pdfFile size 493 kBChecksum SHA-512
d7f2b696b52e044634a890584073638513808088dc43180e3bf931e90abc339fc85716bb6d82724580d9ecec2e371a104b497a862a390d373d3121767d881890
Type fulltextMimetype application/pdf

Authority records BETA

Wendin, Karin

Search in DiVA

By author/editor
Wendin, Karin
By organisation
Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskap
History

Search outside of DiVA

GoogleGoogle Scholar
Total: 16 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 71 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf