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Westling, M., Leino, M. W., Nilsen, A., Wennström, S. & Öström, Å. (2019). Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces. Journal of Food Science, 84(5), 1162-1169
Open this publication in new window or tab >>Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces
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2019 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 84, no 5, p. 1162-1169Article in journal (Refereed) Published
Abstract [en]

Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant-based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes.

Practical Application: Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.

Place, publisher, year, edition, pages
John Wiley & Sons, 2019
Keywords
Culinary diversity, cultivar, cultivated diversity, gastronomy, variety
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-73585 (URN)10.1111/1750-3841.14582 (DOI)000467325900027 ()30958573 (PubMedID)2-s2.0-85064068559 (Scopus ID)
Note

Funding Agency:

Swedish Board of Agriculture on behalf of the Swedish Government  

Vision of Sweden - the new culinary nation in Europe 

Available from: 2019-04-09 Created: 2019-04-09 Last updated: 2019-06-19Bibliographically approved
Källbom, A., Nilsen, A. & Öström, Å. (2019). Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking. Journal of sensory studies, 34(2), Article ID e12485.
Open this publication in new window or tab >>Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking
2019 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 34, no 2, article id e12485Article in journal (Refereed) Published
Abstract [en]

The aim of this study is to formulate an olfactory description for refined linseed oils, for paintmaking purposes, in order to redevelop and articulate material and craft knowledge relevant to cultural heritage. By using the repertory grid method, common in food and beverage sensory consumer analysis, different types of refined linseed oils available on professional market are examined regarding odor qualities by traditional Swedish architectural painting professionals (32 working or studying painters and paintmakers). With semantic analysis, statistical processing, and principal component analysis, an olfactory description is defined. The analysis reveal that the odor qualities of the linseed oils can be correlated to the types of linseed oils and hence their heating temperatures. Raw, heated, high-temperature boiled, and vacuum-boiled linseed oils can be verbally distinguished by typical odor qualities ranging from for instance mild and grassy to pungent and decaying. The olfactory description will be used in further work for sensory examinations, combined with natural sciences and craft sciences to verbalize experiences of linseed oil with different film-forming characteristics in order to regain lost knowledge concerning linseed oil (anticorrosive) paints for maintenance and conservation of historic buildings and constructions. Practical applications An olfactory description enables traditional architectural painting professionals to judge and discuss linseed oil qualities in traditional architectural painting and paintmaking, for redeveloping tangible and intangible craft skills. Sensory analysis methods access new tools for cultural heritage studies and enables craft persons to train their attention to odors as rapid quality indicators for different types of oils for various outdoor building or iron/steel construction painting purposes.

Place, publisher, year, edition, pages
Wiley-Blackwell, 2019
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-73600 (URN)10.1111/joss.12485 (DOI)000462648700004 ()2.0-85058946317 (Scopus ID)
Funder
Swedish Transport Administration
Available from: 2019-04-10 Created: 2019-04-10 Last updated: 2019-04-10Bibliographically approved
Herdenstam, A. P. F., Nilsen, A. N., Öström, Å. & Harrington, R. J. (2018). Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science, 13, 78-89
Open this publication in new window or tab >>Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool
2018 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 13, p. 78-89Article in journal (Refereed) Published
Abstract [en]

Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.

Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.

Place, publisher, year, edition, pages
Elsevier, 2018
Keywords
Expert vocabulary, Analogical training, Dialogue seminar, Reflection in practice, Repertory grid method, Content analysis
National Category
Arts Philosophy Pedagogical Work
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-68611 (URN)10.1016/j.ijgfs.2018.07.002 (DOI)000443461900012 ()2-s2.0-85050366888 (Scopus ID)
Available from: 2018-08-28 Created: 2018-08-28 Last updated: 2018-09-12Bibliographically approved
Nygren, T., Nilsen, A. & Öström, Å. (2017). Dynamic changes of taste experiences in wine and cheese combinations. Journal of Wine Research, 28(2), 105-122
Open this publication in new window or tab >>Dynamic changes of taste experiences in wine and cheese combinations
2017 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, Vol. 28, no 2, p. 105-122Article in journal (Refereed) Published
Abstract [en]

The ideal cheese and wine combination might be relativelysubjective, depending on personal preference, context factors,previous knowledge and experience of food and wine. The aim ofthis study was to (I) explore consumer liking for wine and cheesepairs; to (II) explore whether either wine or cheese dominates acombination and to (III) understand the relationship betweenconsumer liking and the dynamic taste experience. Consumertesting was performed in a restaurant setting where 45 consumersevaluated liking and dominance of combinations of cheese andwine as a part of a conference lunch. In a laboratory, TemporalDominance of Sensation (TDS) was used to analyse the dynamicresponses of five wines andRoquefort Sociététasted in a mixedtasting. Results show significant differences between the wines fordominance and liking for the wines and cheese. A sweet andfruity dessert wine together with the cheese scored high for likingand no dominance was indicated of either wine or cheese. TDS isfound to be a useful method to provide additional informationabout sensory attributes that give a high liking score, showing thedynamic in the eating process.

Place, publisher, year, edition, pages
Oxon, United kingdom: Routledge, 2017
Keywords
TDS, food pairing, real meal setting
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-64642 (URN)10.1080/09571264.2017.1284655 (DOI)2-s2.0-85011559180 (Scopus ID)
Note

This work was supported by The Grythyttan Scholarship Foundation.

Available from: 2018-01-31 Created: 2018-01-31 Last updated: 2018-02-12Bibliographically approved
Jonsson, A.-S. & Öström, Å. (2017). Måltidsmiljö och verksamhetsstruktur. In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre (pp. 103-137). Uppsala: Livsmedelsverket
Open this publication in new window or tab >>Måltidsmiljö och verksamhetsstruktur
2017 (Swedish)In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre, Uppsala: Livsmedelsverket , 2017, , p. 27p. 103-137Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Livsmedelsverket, 2017. p. 27
Series
Livsmedelsverkets rapportserie ; 37/2017
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-63305 (URN)
Available from: 2017-12-11 Created: 2017-12-11 Last updated: 2018-01-13Bibliographically approved
Öström, Å. & Jonsson, A.-S. (2017). Sensorik och åldrande. In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre (pp. 81-102). Uppsala: Livsmedelsverket
Open this publication in new window or tab >>Sensorik och åldrande
2017 (Swedish)In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre, Uppsala: Livsmedelsverket , 2017, , p. 16p. 81-102Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Livsmedelsverket, 2017. p. 16
Series
Livsmedelsverkets rapportserie, ISSN 1104-7089 ; 37/2017
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-63306 (URN)
Available from: 2017-12-11 Created: 2017-12-11 Last updated: 2018-02-01Bibliographically approved
Westling, M., Danielsson Tham, M.-L., Jass, J., Nilsen, A., Öström, Å. & Tham, W. (2016). Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk. Paper presented at 9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, September 8-12, 2015. Procedia Food Science, 7, 17-20
Open this publication in new window or tab >>Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
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2016 (English)In: Procedia Food Science, ISSN 2211-601X, E-ISSN 2211-601X, Vol. 7, p. 17-20Article in journal (Refereed) Published
Abstract [en]

Microbiological and sensory methods were used to analyze 22 soft cheeses, of which 19 were made from raw milk, one was made from both raw and pasteurized milk and two were made from pasteurized milk. Moderate correlations (r-value 0.5–0.6 and p-value <0.01–0.05) were found between the levels of Enterobacteriaceae 37°C and the intensity of the sensory characteristics “bitter”, “metallic”, “pungent”, “manure” and “ammonia”. The present study indicates that it is possible to predict high levels of Enterobacteriaceae in soft cheeses made from raw milk using only the human senses (odor and taste).

Place, publisher, year, edition, pages
Amsterdam, Netherlands: Elsevier, 2016
Keywords
Soft cheeses, pasteurization, sensory profile, Enterobacteriaceae, raw milk
National Category
Food Engineering
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-51663 (URN)10.1016/j.profoo.2016.02.075 (DOI)000386627900005 ()
Conference
9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, September 8-12, 2015
Funder
Science for Life Laboratory - a national resource center for high-throughput molecular bioscience
Available from: 2016-08-15 Created: 2016-08-15 Last updated: 2019-03-26Bibliographically approved
Gustafsson, I.-B., Jonsäll, A., Mossberg, L., Swahn, J. & Öström, Å. (2014). Sensorik och marknadsföring. Lund: Studentlitteratur AB
Open this publication in new window or tab >>Sensorik och marknadsföring
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2014 (Swedish)Book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2014. p. 262
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-33428 (URN)978-91-44-07904-2 (ISBN)
Available from: 2014-01-29 Created: 2014-01-29 Last updated: 2019-03-26Bibliographically approved
Öström, Å., Nilsson, M. & L’Espoir Decosta, P. (2012). Perception of school meals in Sweden: a semantic study. In: Elsevier (Ed.), 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration': . Paper presented at 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier
Open this publication in new window or tab >>Perception of school meals in Sweden: a semantic study
2012 (English)In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration' / [ed] Elsevier, Elsevier, 2012Conference paper, Published paper (Other academic)
Abstract [en]

A crucial factor in man’s relationship to food is his ability to perceive flavors and aromas.  This area of study is known as sensory analysis. The ability to taste and smell is strongly related to experiences, learning and memories. The sensory pays attention to how we communicate and relate to the perceived taste quality. Taste and values are important factors in practice and a common vocabulary to express how taste is perceived is of great importance within a social group.

The purpose of this paper is to analyze meaning and importance of sensory vocabulary for school meals within groups of students and kitchen staff by using a semantic frame model. The analysis aims at highlighting different semantic aspects of the vocabulary, such as the inherent conceptual patterns of the words, their semantic domains and the specific-general dimension. The study further aims to uncover how a semantic frame analysis could be used to expand and develop sensory vocabularies among groups of actors to communicate values and sensory qualities of school meals.

 

Groups of students and kitchen staffs at two elementary schools and one high school in Sweden assessed the same lunch meal for the sensory domains of appearance, odor, taste and texture. The vocabulary (language and words) they used were then evaluated according to semantic frame theory.

 

Preliminary results show that the vocabulary could be organized into different sensory dimensions such as appearance, texture, flavor, basic taste and odor. Within all dimensions, both hedonics as well as descriptive sensory descriptors was used. Furthermore, the study recognized that vocabulary used by kitchen staffs were mainly related to the technical aspects of cooking techniques.  The findings show that the conceptual profiles of the frames could suggest a way to expand the sensory vocabulary in order to actively propose and invite students to the sensory experience of food that may positively affect their meal perceptions.

Place, publisher, year, edition, pages
Elsevier, 2012
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-25753 (URN)
Conference
5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september
Available from: 2012-09-09 Created: 2012-09-09 Last updated: 2018-09-11Bibliographically approved
Nilsson, M., L’Espoir Decosta, P. & Öström, Å. (2012). School meals: to develop trust and appreciation. In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration': . Paper presented at 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier
Open this publication in new window or tab >>School meals: to develop trust and appreciation
2012 (English)In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Elsevier, 2012Conference paper, Oral presentation only (Other academic)
Abstract [en]

In Sweden school meals are served to pupils and teachers at elementary and high schools. School meals are often criticized by pupils, teachers and parents in public media.  Similarly, both policy decisions and budget allocated to this aspect of social program receive much media coverage.

 Perceived quality is seen as a problem and dietary managers experience a lack of confidence. Entrepreneurs and producers of school meals also express difficulties in communicating school meal quality and value to teachers and students. Subsequently, the aim of this paper is to examine the factors that affect:

  • The perception of school meals,
  • The interaction and strength of relationship between teachers, students and kitchen staff and their effect on the acceptance of school feeding.

To identify key factors that might influence the parties’ satisfaction with school lunches provided and consumed, a questionnaire was developed. Statements related to kitchen staff engagement, company during lunches, interior design and food satisfaction were included. The questionnaire was modified to fit the particular roles of teachers and kitchen staff. A total of 207 questionnaires were completed, with 149 students, 43 teachers and 15 kitchen staffs.

The results indicated that:

  • students and teachers did not think kitchen staffs had an inviting approach to meal service while kitchen staffs thought the contrary
  • students revealed that neither kitchen staffs nor teachers invited them to sensory experience
  • the three groups were all satisfied with the eating environment at schools
  • the presence and actions of peers, teachers and kitchens staff did not affect the perception of the meals

 

Place, publisher, year, edition, pages
Elsevier, 2012
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-25752 (URN)
Conference
5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september
Available from: 2012-09-09 Created: 2012-09-09 Last updated: 2018-09-11Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-8848-5812

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