Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.

Introduction

‘Conference’ pear is a climactic autumn pear with unpredictable storage capacity. By studying the storage capacity of the pears, insights can be obtained which can reduce food waste.

Aim

The aim of this thesis is to study the storability of conference pears in refrigerated temperature against room temperature after longterm storage in modified atmosphere. The study compares conventionally and organically grown pears.

Material and methods

Organic and conventional Conference pears were studied in refrigerated and room temperature during a three week period. Every other day 5 pears were taken from each test group (organic in cool and room temperature, conventional in cool and room temperature). The pears went through a series of tests which measured weight, color, firmness, brix and pH. As a sensory study, a consensus test was made where pears were assessed by a panel according to predetermined attributes in seven-grade scales.

Results

The result shows that Conference pears stored at room temperature lost more weight than Conference pears stored in cool during the test period. The pH value dropped for all pear groups while Brix levels decreased for pears stored in cool, but increased for pears stored in room temperature. All pears developed a darker color throughout the test period, both internally and externally. Conventionally grown pears retained it’s green color best in cool storage compared to organically grown peras, but developed a yellow tone instead. All organic pears were perceived to develop a grainier texture and a more brownish color than conventional pears.

Conclusion

The shelf-life of Conference pears became shorter in room temperature compared to the refrigerated temperature after long-term storage in modified atmosphere. With the exception of the pears starting values, the ripening behavior of organic and conventional pears are similar except that the conventional pears developed a more yellow color over time and the organic pears developed a more brown color instead.

Introduction: Being able to influence the sensory properties of chicken by affecting the feed during breeding, is an interesting concept that can lead to many possibilities. At Bosarp's farm just outside of Blentarp in Skåne they have tried to execute this concept by adding carrots and kale as a complement to the chicken’s basic diet.Aim: The aim of this study is to investigate whether carrot and kale, as a complement to the basal diet, affect the sensory characteristics of the chicken meat.Material and method: To achieve the aim of this study two different sensory differences tests have been applied, first a duo trio test and then a two paired sample test.Results: There were no differences regarding the appearance and taste characteristics between the samples of meat from chickens bred with or without the addition of carrots and kale in the feed, but there was a significant difference regarding the texture.Conclusion: There was a difference in texture, which was either due to the feeding, the cooking, the age of the chicken or handling of the chicken meat after slaughter.

The study will provide a sauce based on dehydrated baobabpulp. Baobab is a tree mostly grown in Africa of which the pulp, kernels, leaves and bark can be used for food applications or as herbal medication. The fruit has a high nutritional value of both macronutrients and micronutrients. During the study, dried pulp extracted from the baobab fruit was used as an emulsifier and flavoring of a sauce adapted for a vegan oats/kelpburger. In order to investigate which flavor the consumers prefer and to determine the taste of the end product, an acceptance test is carried out in a grocery store. A semi-trained panel was used to perform a descriptive test with oats/kelpburger and baobab emulsion. The sensory profile of the oat/kelpburger were developed from a previous project av Aventure AB. The descriptive test examined how the baobabsauce taste, pH and viscosity of affect the sensory profile of oats/kelpburger. The studies show that consumers prefer a sauce based on an emulsion with a lower viscosity and do not like a neutral baobabsauce. Upon swallowing, the level of liking of texture decreases and this may be due to insoluble particles in the baobabpulp. The different flavorings of the emulsions affected the oat/kelpburger's sensory profile differently, the Sudanese emulsion masked the taste and aroma of kelp while the neutral emulsion increased the intensity of the burnt taste and aroma of the oat/kelpburger.

Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product.

Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences.

Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes.

Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish.

Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.

Snacks are often associated with chips and expanded snack products that generally known for their characteristic texture. These products are normally high in calories with a low content of nutrients and are therefore perceived as unhealthy by many consumers.In addition to their low nutrient content, they might be a source of acrylamide,which has been classified as human carcinogen by the European Food Safety Authority. The growing demand for healthier snack foods has led manufactures to begin experimenting with new processing techniques. 

The aim of the study is to evaluate product qualities as affected by two different processing techniques of snack pellets. The more conventional expansion method of deep frying in oilis compared to roasting, using salt as a heat conductor. In order to evaluate the effect of salt-roasting, analyses of salt, fat, water and acrylamide content has been carried out. A sensory triangle test was conducted to determine if there is a difference in texture between snacks expanded using the two processing techniques. 

Results indicate that salt-roastingmay have a positive effect by reducing the level of acrylamide in the product. Furthermore, salt-roasting provides a snack pellet with a lower fat content. However, the salt-roasting technique results in a higher salt content in the snack as compared to deep frying. The results from the triangle test shows that there was a significant (p=<0.005) difference between the texture of deep fried and roasted snack pellets. Based on the qualitative commentary of the panelists,  the salt-roasted snack pellets are smaller in size and have a harder and more compact texture compared to the deep fried ones.It is important to point out that results of the study are limited and should only be considered as indications.

In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

Marknaden för förpackad, minimalt processad, rå, skalad potatis har ökat kraftigt de senaste åren. Samtidigt efterfrågar konsumenterna ”naturliga” produkter fria från tillsatser. Då potatis vid skalning blir känsligare för mikrobiella angrepp såväl som för fysiologiska förändringar ställer detta krav på metoder som bibehåller kvaliteten på råvaran. Detta med så få tillsatser som möjligt. I denna studie undersöktes en ny sådan metod som går under namnet Vakuum Syra Kyla (VSK). Metoden innebär att skalad potatis dippas i en lösning med 1 % äpplesyra och 1 % askorbinsyra, vakuumförpackas och förvaras i 4ºC.

Denna metod jämfördes med samarbetspartnern SolanumOdlarna AB:s Produkt Alströmmer Primus Potatis. Primus är en förblancherad skalad potatis som finns på marknaden idag och som har en hållbarhetstid på 18 dagar. Syftet med studien var att undersöka och jämföra kvalitetsförändringen mellan de båda produkterna med avseende på kemiska, sensoriska och mikrobiella aspekter, sett över två veckors kylförvaring (4ºC).Produkterna undersöktes mikrobiologiskt genom bakteriell odling på agar efter 1, 7 och 14 dagar. Odlingar gjordes för totalantal aeroba mikroorganismer, totalantal anaeroba mikroorganismer samt för mjölksyrabakterier. Kemiska tester togs i form av torrsubstansmätning med desikator enligt gällande standard samt i form av kontinuerlig pH-mätning. Sensoriska tester gjordes med deskriptiv analys där intensiteten för 16 sensoriska attribut bedömdes i datorprogrammet FIZZ av en tränad panel bestående av 4 – 7 bedömare. Resultaten analyserades statistiskt med tvåsidigt t-test och regressionsanalys i Microsoft Excel samt med variansanalys i FIZZ.

Resultatet visar att antalet mikroorganismer var högre för VSK än för Primus i samtliga prover som togs. Tillväxtkurvorna tycks dock följa varandra och löpte mer eller mindre parallellt under hela testperioden. De högre värdena för VSK kan delvis tänkas bero på en högre ursprungsflora. pH-värdet för VSK sjönk efter en veckas lagring. Ett signifikant samband mellan pH-värde, lagringstid och en uppgång i de sensoriska attributen syrlig smak och bismak kunde även påvisas för VSK. För primus förelåg inga signifikanta samband mellan lagringstid och sensorisk förändring. Jämförelsen mellan Primus och VSK visade att VSK sensoriskt låg närmre en nyskalad färsk potatis i början av lagringsperioden. Primusen höll dock en acceptabel sensorisk nivå genom hela testperioden medan VSK endast gjorde det i en vecka.

Background: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.

Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.

The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

The Oil Transfer Technique (OTT) was developed by Taisne et al. [1] to measure coalescence during emulsification and has been applied since in several studies. One of the main drawbacks of this technique is that it only gives a qualitative measure of coalescence. This paper proposes a new evaluation method of OTT experimental results for estimating qualitative coalescence rates, e.g. for investigating the scaling of coalescence with emulsification parameters (such as homogenizing pressure, and emulsifier concentration).

The method is based on comparison with simulated OTT experiments using bivariate Population Balance Equation models. Simulations have been performed under a wide variety of conditions in order to investigate the influence of assumptions on coalescence and fragmentation kernels. These investigations show that the scaling of coalescence rates could be determined accurately when the scaling of efficient residence time of drops in the active region of homogenization is known. The proposed evaluation method is also exemplified by analyzing OTT data from two previously published studies.

In order to provide a functional foodscape in the grocery store, chilled products need to be stored in cabinets according to the regulations. Doors on display cabinets are energy-efficient but can also be perceived as a barrier by consumers.

The purpose of this paper is to contribute to an understanding of how consumers behave and what they perceive when shopping chilled groceries from cabinets with doors and without doors in the supermarket.

Based on a qualitative research approach, combining in-store observations and focus group interviews, and focusing on three environmental variables in the servicescape: ambient conditions, space and functions, and signs, symbols and artifacts, the results indicate that consumers’ behavior and perceptions differ when there are doors or no doors on cabinets. The results further show how doors lead to different forms of approach or avoidance behavior in terms of accessibility and that consumers’ vision, olfaction and tactility all influence consumers’ perceptions of freshness and cleanliness in relation to doors or no doors. Our results also have practical implications for retailers who are designing new stores or considering changes in existing store layouts.

Det här examensarbetet har gjorts i samarbete med företaget Simris Alg. Fokus har varit på att förhindra sedimenteringen av företagets kosttillskott av mikroalger. Sedimenteringen har förebyggts med olika förtjockningstillsatser där salt från en makroalg var den tillsats som gav bäst resultat. Tillsatserna blandades direkt i biomassan och utvärderingen gjordes i olika tillfällen under en vecka.

Mikrobiologiska tester gjordes för att säkerställa kvalitén på biomassan. De tester som gjordes var för totalantal bakterier, Enterobacteriaceae och Vibrio. Till de två senare bakterierna användes selektiv agar och ingen mikrobiologiskt kontaminering visades. För kontroll av totalantalet bakterier var värdet 830 cfu/ml. Detta innebär att bakterier finns i produkten men förklarar inte av vilken sort de är. Det betyder att det lika gärna kan vara bra som skadliga bakterier som finns i produkten.

En enkät gjordes för att undersöka människors inställning till alger och ta reda på om de känner till mikroalgernas egenskaper som livsmedel. 45 personer deltog, 26 kvinnor och 19 män. Resultatet av enkäten visade att kunskapen om mikroalgernas egenskaper var bristfälliga men de flesta var positiva med att använda alger som livsmedel. Generellt var män mer positiva till mikroalger än kvinnor.

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. 

There are high demands on readymade meals when it comes to both the look of the food and the way the meal is packaged to ensure the produce is cooked in the best and most nutritious way.

This rapport is about seeing if there is a difference in taste and texture between two different conservation methods for a premade mussel soup. A survey to see if the soup is more appealing if served with the mussels in their shell or deshelled was made and also an comparison of a cultural input on the food choices, how important the hygiene is when it comes to food and the participants overall food interest to get an overall comparison of Swedish and French participants

the aim is to complete a sensory optimization of a mussel soup which was developed for old aldults.

Children between 4-9 years old have clear wishes about how they want their restaurant visits will be. In collaboration with “Barnens Bästa Bord” this qualitative study, focuses on the child’s wishes when visiting a restaurant. The aim is to take the entire meal experience regarding food, environment, customer service and menu into consideration. Methods used were a drawing exercise in which, children drew their favorite dish, focus group interviews with children and finally a questionnaire directed towards parents.Results show that community within the family is important for the children at restaurant visits. The children are aware that when eating they are expected to behave peacefully and quiet, although sedentary is a problem for the children and they are asking for silent activities at the table but also physical activities. It is important for many children that food is not mixed on the plate and they request a fun menu with color, pictures and distinct fonts. The parents request a bigger variation of the children’s menu and that the food can be adjusted according to age and needs. Fruits and vegetables are important and natural parts of the meal for both child and parent. Parents wish to give the children a pleasant meal experience.

Introduction: The potato fiber constitutes about 1 % of the weight of the potato and is a residual product in the manufacture of potato starch. Today, several well-known companies add potato fiber to their products. The main reason for this is because the fiber can bind liquid 7–12 times its own weight, which gives an economic advantage.

Aim: The aim of this study is to investigate how the grind of potato fiber affects selected characteristics in dough and bread, with particularly focus on the storage stability of the bread.

Method:

• Pilot tests
• Observations of dough characteristics
• Measure of water exchange and bread volume
• Instrumental color measurement with a colorimeter
• Sensory evaluation of storage stability

Results: Pilot tests with both grinds of potato fiber showed that when comparing pre-treatments such as scalding, soaking and direct addition into the dough, a direct addition resulted with the most advantages, mainly regarding the softness of the dough. During the observations there was a visible difference in color between the potato fiber loaves and the reference loaf, which was not ensured in the instrumental color measurement. The volume and water retention in the bread was not affected by an addition of potato fiber. The sensory evaluation showed a perceived dryness for bread with added potato fiber (both grinds), when tested against a reference bread. The finely ground fiber affected the storage stability more than the coarse grounded fiber did.

Conclusion: The grind gave no notable differences on the selected properties of dough and bread. The impact that grind had on dough characteristics and the finished bread were small.

Så många som 70% av äldre, 70+, lider av dysfagi, dvs tugg- och sväljsvårigheter. Det kan vara problem med att svälja pga muntorrhet, pga att sväljmuskulaturen och dess koordination inte fungerar som den ska eller att tuggningen inte fungerar tillfredsställande. Bakomliggande orsaker kan vara neurologisk sjukdom, medicinering, bristande tandhälsa eller ålder. Följderna av dysfagi är undernäring, eller malnutrition vilket för den enskilde kan innebära stort lidande med bl a ökad risk för sjukdom, längre vårdtider och depression.

Föreläsningen innefattar en sammanfattning av nationella och internationella guidelines om  konsistensanpassning av mat till personer som lider av dysfagi. Hur denna mat kan produceras och vad man bör tänka på för att uppnå kvalitet i sväljbarhet, nutrition och sensoriska egenskaper. Vidare diskuteras rön inom aktuell forskning.

Maintaining appetite for foods at old and very old age is important for keeping a reasonable healthstatus and quality of life in this growing group of citizens. Since the personal health status and livingcondition change for people at higher age a loss of independence in the way they are accustomed toprepare and consume foods is often a consequence. This may lead to changes in consumptionpatterns and a deteriorated living condition. Full attention should be given to different approacheson how quality of life and appetite for food can be maintained in this group of citizens. The presentshort communication addresses this topic from multiple angles and presents the results from adiscussion by experts on the topic.

Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.

Bakgrund: Insekter är en del av miljontals människors kost men har inte implementerats i västvärlden av flera olika skäl. Bland annat finns det ingen lång tradition av insekter som föda och  entomofagi (insektsätande) anses ofta som något äckligt och primitivt. Insekter har intressanta näringskvaliteter och är ett fullvärdigt alternativ till andra animaliska produkter. En betydande roll för acceptans av insekter i västvärlden är framtagande av ett sensoriskt språk. Det finns idag relativt lite forskning kring insekters karaktär och smak. Studier som finns tillgängliga visar att flera insektsarter har en smak av umami.

Syfte: Syftet med studien är att jämföra buljonger baserade på syrsa respektive mjölmask med fokus på intensiteten av umami. Ytterligare syften är studera syra och sältas inverkan på buljongerna kopplat till den upplevda intensiteten av umami och att ta fram smakprofiler för respektive buljong.

Metod: Med hjälp av en försöksdesign togs 18 buljongprover fram där salt och syra tillsattes i olika koncentrationer och kombinationer. Provernas intensitet av umami bedömdes sensoriskt genom att en panel bedömde proverna mot referenslösningar med umami. En smakprofil för respektive prov togs fram genom konsensusanalys.  

Resultat: Resultaten visar att det finns skillnader i smak, doft och utseende bland buljongproverna. Flera prover skiljer sig signifikant åt med avseende på umami där salt och syra ger en ökad intensitet.

Slutsats: Salt och syra har en positiv inverkan på intensiteten av umami i buljonger baserade på mjölmask respektive syrsa. Proverna som baserats på syrsa påvisar en högre intensitet av umami än buljong baserad på mjölmask.