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  • 1.
    Källbom, Arja
    et al.
    Department of Conservation, University of Gothenburg, Gothenburg, Sweden.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking2019In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 34, no 2, article id e12485Article in journal (Refereed)
    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.

  • 2.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Haglund, Å.
    Johansson, Lisbeth
    Noble, A. C.
    Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce2001In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 16, no 5, p. 461-470Article in journal (Refereed)
    Abstract [en]

    The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine.

  • 3.
    Swahn, Johan
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Larsson, Ulf
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory and semantic language model for red apples2010In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 25, no 4, p. 591-615Article in journal (Refereed)
    Abstract [en]

    This study (1) examines the sensory attributes of a large group of red apples and compares consumer perceptions of them with those of a trained sensory panel; and (2) uses a sensory semantic frame classification to analyze the vocabulary used. Descriptive analysis was carried out with the trained panel, while a simplified version of the repertory grid method was used for one-to-one interviews with consumers. The perceptions expressed by the consumers correlated quite well with the terminology used by the trained panel, and the two groups used many identical words when describing the apples' texture, flavor and taste according to partial least squares regression. A sensory semantic frame was constructed based on the vocabulary used by the two groups. The combination of sensory and semantic analysis could be one way of extracting valuable words for use in contexts such as product description for marketing purposes in retail stores.

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