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Sensory perception of salmon and culinary sauces: An interdisciplinary approach
Dep of Chemistry, Botechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
Nofima AS, Ås, Norway.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5761-8619
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
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2012 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 23, no 2, p. 99-109Article in journal (Refereed) Published
Abstract [en]

Sauces play an important role in the sensory perception of meals. The combination of sauce and other foods in a meal might cause sensory interactions which change sensory attributes and the overall impression of the meal. The main aim of this study was to investigate the effects of culinary sauces, with different levels and combinations of the basic tastes, on the sensory attributes of salmon using mixed tasting technique. Seventeen different combinations of salmon and culinary sauces were evaluated by a trained panel at Nofima using descriptive analysis. The samples were analyzed in this sequence; first the salmon, then the sauce and finally the combination of salmon and sauce. Significant changes were found in salmon for all combinations, most importantly; bitter, acid and salty sauces significantly reduced salmon flavor, while salty sauce also reduced fish-oil flavor. Bitter, acid and salty sauces significantly increased the attribute complexity and bitter sauce reduced the attribute harmony. This study can be seen as a model for product development combining experimental design and sensory analysis with culinary knowledge. Results may be applied for tailoring fish meals for specific consumer segments. (C) 2011 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
Elsevier, 2012. Vol. 23, no 2, p. 99-109
Keywords [en]
Meal, Sauce, Salmon, Sensory interactions, Culinary, Creative Design
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-21021DOI: 10.1016/j.foodqual.2011.09.004ISI: 000298218700003Scopus ID: 2-s2.0-81455131190OAI: oai:DiVA.org:oru-21021DiVA, id: diva2:476399
Available from: 2012-01-12 Created: 2012-01-12 Last updated: 2019-03-26Bibliographically approved

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Nilsen, Asgeir N.Öström, Åsa

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  • apa
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