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  • 1.
    Algotson, S.
    et al.
    Allebarnsratten, Stockholm, Sweden; Sch Hosp Culinary Arts & Meal Sci, Univ Örebro, Örebro, Sweden.
    Öström, Åsa
    Örebro University, School of Humanities, Education and Social Sciences.
    Sapere-taste lessons in Swedish pre-schools2010In: European Journal of Public Health, ISSN 1101-1262, E-ISSN 1464-360X, Vol. 20, no Suppl. 1, p. 106-106Article in journal (Other academic)
  • 2.
    Billing, Mischa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lagerbielke, Erika
    The importance of wine glasses for enhancing the meal experience from the perspectives of craft, design and science2008In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 69-73Article in journal (Refereed)
    Abstract [en]

    The Five Aspect Meal Model (FAMM) is a valuable tool for exploring the entirety of the meal. Factors within the model are interdependent, and each relates to different forms of knowledge such as science, practical production, aesthetics and ethics. The present paper explored the role of consciously designed artefacts in the dining room, especially wine glasses, and their importance for the meal experience from the perspective of sommelier craft, art and science. Knowledge and awareness of utensils are of importance during the process of preparing, planning and serving a meal. A glass is, in effect, an instrument for communicating wine to the human senses. Therefore, the design is an important part of the meal experience, and its effect in enhancing the meal can be evaluated using FAMM principles. By working consciously with design, greater guest satisfaction can be achieved and the meal experience can be enhanced.

  • 3.
    Eriksson, Lars
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Akner-Koler, Cheryl
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils2011Conference paper (Other academic)
    Abstract [en]

    In 2010, the project MER was funded be The Knowledge (KK) foundation. Lars Eriksson, associate professor in applied aestetics and creative events at Grythytte Academy Örebro University, initiated the project MER which focuses on the way people move and interact in the environment around the meal.

    This project has conducted a number of studies about the meeting between utensils, food and the guest in motion, creating the culinary experience. The poster presents a summary of a provocative method applied in all of the different studies.

  • 4.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsäll, Anette
    Umeå University, Umeå, Sweden.
    Mossberg, Lena
    Handelshögskolan, Göteborgs universitet, Göteborg, Sverige.
    Swahn, Johan
    ICA Sverige AB, Linköping, Sverige.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorik och marknadsföring2014Book (Other academic)
  • 5.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Swahn, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Det sensoriska språket2008In: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, p. 71-71Chapter in book (Other (popular science, discussion, etc.))
  • 6.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström , Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    Handelshögskolan i Göterborg.
    The Five Aspects Meal Model: a tool for developing meal services in restaurants2006In: Journal of Foodservice, ISSN 1748-0140, Vol. 17, no 2, p. 84-93Article in journal (Refereed)
    Abstract [en]

    Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room (room), where the consumer meets waiters and other consumers (meeting), and where dishes and drinks (products) are served. Backstage there are several rules, laws and economic and management resources (management control system) that are needed to make the meal possible and make the experience an entirety as a meal (entirety – expressing an atmosphere). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the 'Five Aspects Meal Model'. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.

  • 7.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Annett, Judith
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Culinary arts and meal science as a interdisciplinary university curriculum2009In: Meals in science and practice: interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, p. 270-293Chapter in book (Other academic)
  • 8.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, Jesper
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg [Larsson-Mossberg], Lena
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    A five aspect meal model: a tool for the development of meal service in the restaurant field?2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005, p. 3-11Conference paper (Other academic)
  • 9.
    Gustafsson, Inga-Britt
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Swahn, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Larsson, Ulf
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Äppelspråket - ett marknadsföringsredskap: sensoriska beskrivningar av 8 studerade äppelsorter : en populärvetenskaplig rapport2008Report (Other (popular science, discussion, etc.))
  • 10.
    Herdenstam, Anders P. F.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Asgeir Nikolai
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Harrington, Robert J.
    School of Hospitality Business Management, Washington State University, Pullman, United States.
    Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool2018In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 13, p. 78-89Article in journal (Refereed)
    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.

  • 11.
    Johansson, Jesper
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hansson, Johan
    Swahn, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaken är biff: ett utbildningsmaterial om svensk ryggbiff för restaurangbranschen2008Book (Other (popular science, discussion, etc.))
    Abstract [sv]

    Det svenska restaurangköket med fräscha råvaror och smarta tillagningsmetoder har utvecklat en framgångsrik matkultur. Intresset för ny teknik är stort bland kockar och bland restaurangägare. Restauranghjögskolan i Grythyttan har vetenskapligt studera olika tillagningsmetoder för svensk ryggbiff. Delar av undersökningen "Smaken är biff" presenteras här. Hela undersökningen finns på www.oru.se/rhs

  • 12.
    Jonsson, Ann-Sofie
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltidsmiljö och verksamhetsstruktur2017In: 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)
  • 13.
    Karlsson, Åsa W.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kan vi lita på synen - sensoriska perspektiv2007In: Att se, tänka och tolka: doumentation av seminarium om människans synsinne / [ed] Birgitta Borg, Örebro: Örebro universitet , 2007, p. 57-58Chapter in book (Other academic)
  • 14. Kihlberg, Iwona
    et al.
    Öström, Åsa
    Örebro University, Department of Restaurant & Culinary Arts.
    Risvik, Einar
    Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique2006In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 43, no 1, p. 15-30Article in journal (Refereed)
  • 15.
    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.

  • 16.
    Nilsson, Marianne
    et al.
    School of Business, Stockholm University, Stockholm, Sweden.
    L’Espoir Decosta, Patrick
    School of Business, Stockholm University, Stockholm, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    School meals: to develop trust and appreciation2012In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Elsevier, 2012Conference paper (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

     

  • 17.
    Nordin, E. E.
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Differences in health and taste attitudes among middle age people in Sweden2005In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005, p. 609-609Conference paper (Other academic)
  • 18.
    Nordin, Erika
    et al.
    Restaurang- och hotellhögskolan - Grythytte akademi, School of Hospitality, Culinary Arts & Meal Science.
    Bosander, Fredrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory evaluation of specific flavours in sauces with various amount of added butter2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 430-439Conference paper (Other academic)
  • 19.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Johansson, L.
    Flavour changes produced by wine and cheeese interactions measured by sensory methodology2001In: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, p. 509-520Conference paper (Other academic)
  • 20.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dynamic changes of taste experiences in wine and cheese combinations2017In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, Vol. 28, no 2, p. 105-122Article in journal (Refereed)
    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.

  • 21.
    Paulsen, Morten T.
    et al.
    Dep of Chemistry, Botechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
    Ueland, Øydis
    Nofima AS, Ås, Norway.
    Nilsen, Asgeir N.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hersleth, Margrethe
    Dep of Chemistry, Botechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
    Sensory perception of salmon and culinary sauces: An interdisciplinary approach2012In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 23, no 2, p. 99-109Article in journal (Refereed)
    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.

  • 22.
    Rapp, Erika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and context: the essence of a good meal and a potential model for promoting healthManuscript (preprint) (Other academic)
  • 23.
    Rapp, Erika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Association of gender, body mass index (BMI), eating habits, and attitudes in a middle-aged Swedish populationManuscript (preprint) (Other academic)
  • 24.
    Rapp [Nordin], Erika
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Öström, Åsa
    Örebro University, Department of Restaurant & Culinary Arts.
    Bosander, Fredrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    The sensory effect of butter in culinary sacues2007In: Journal of Foodservice, E-ISSN 1748-0159, Vol. 18, no 1, p. 31-42Article in journal (Refereed)
    Abstract [en]

    A common belief is that when butter is added to food, a more desired flavour develops and that other flavours are enhanced. The aim of this study was to investigate how different amounts of added butter affected the perceived sensory characteristics of tomato sauce and chicken velouté using sensory analysis. In addition, a preference test was performed for tomato sauce. As more butter was added, the intensity of butter flavour and the viscosity increased, and the other flavour, aroma and taste attributes tested were perceived as being less intense in varying magnitudes. No significant difference was obtained in the preference study, except liking of the appearance among the men who preferred the sauce containing less butter. The results show that a large amount of butter is not always essential, unless it is the flavour and aroma of butter itself that is sought, or if it is necessary to balance the flavour, taste and texture attributes. These results could have a positive health effect for consumers if the use of fat in restaurant kitchens is reduced.

  • 25.
    Rapp [Nordin], Erika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Osika, Walter
    Englund, Anders
    Annett, Judith
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls2009In: Physiology and Behavior, ISSN 0031-9384, E-ISSN 1873-507X, Vol. 98, no 4, p. 489-497Article in journal (Refereed)
    Abstract [en]

    Dietary behaviour can modify the risks for coronary heart disease (CHD). Dietary fat contributes to the sensory characteristics of many foods, but there are individual differences in liking for regular and reduced fat products. Preference for dietary fat might differ between healthy individuals and those of diagnosed CHD status. Preference for full-fat versus low-fat foods was assessed in a group suffering from CHD (N = 24) and a healthy control group (N = 41). Preferences were evaluated using a series of paired preference tests including 34 food pairs. Further, patterns across fat preference and a range of known risk factors for CHD were examined. The study was conducted in Sweden; March 2004 until May 2006. Overall the full-fat food items were preferred to the low-fat alternatives by both patients and control participants. The pattern of preference responses diverged significantly between patients and controls on only four of the 34 food items, in both directions, why preference related to total fat content per se is not confirmed as differentiating significantly between a group diagnosed with CHD compared to a healthy control group.

  • 26.
    Sampels, S.
    et al.
    Dept Food Sci, Swedish Univ Agr Sci (SLU), Uppsala, Sweden.
    Turner, T.
    Dept Food Sci, Swedish Univ Agr Sci (SLU), Uppsala, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pickova, J.
    Dept Food Sci, Swedish Univ Agr Sci (SLU), Uppsala, Sweden.
    Effects of -linolenic acid and eicosapentaenoic acid from linseed and algae, respectively, on reindeer (Rangifer tarandus tarandus L.) muscle fatty acid composition2010In: Acta agriculturae Scandinavica. Section A, Animal science, ISSN 0906-4702, E-ISSN 1651-1972, Vol. 60, no 3, p. 175-186Article in journal (Refereed)
    Abstract [en]

    In an earlier study, we concluded that pellet-fed reindeer could not elongate 18:3n - 3 (-linolenic acid - ALA) sufficiently towards long-chain polyunsaturated fatty acids (LC PUFA) and need supplementation of LC PUFA. The present work investigated that the addition of n - 3 LC PUFA to feed in combination with ALA would increase the LC PUFA in the meat. Two groups of reindeer were fed pellets containing either linseed cake or linseed cake combined with algae (Nannochloropsis oculata) for 6 weeks before slaughter. Dietary n - 6/n - 3 ratio had a distinct influence on meat fatty acid (FA) composition when comparing linseed and linseed algae-fed animals with animals fed a conventional diet. Increased dietary proportions of ALA and eicosapentaenoic acid (EPA) increased these FA in muscle and docosapentaenoic acid (DPA) and docosahexaenoic acid in the polar lipid fraction compared to the conventional-fed animals. We concluded that an increased proportion of dietary EPA might lead to an increased elongation towards DPA in muscle. Algae and linseed are possible additives to reindeer feed in order to assure a similar valuable FA composition as in pasturing animals.

  • 27.
    Swahn, Johan
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mossberg, Lena
    School of Business, Economics and Law, Gothenburg, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory description labels for food affect consumer product choice2012In: European Journal of Marketing, ISSN 0309-0566, E-ISSN 1758-7123, Vol. 46, no 11/12, p. 1628-1646Article in journal (Refereed)
    Abstract [en]

    Purpose - This observational study set out to investigate the effect of sensory description labels on consumer choice of apples in a grocery retail store.

    Design/methodology/approach - An independent observation study was conducted in a retail grocery store setting. A total of 1623 consumers were observed over a four day period in four different sessions, each using three apple varieties (JONAGOLD, INGRID MARIE, and ELISE). Marketing strategies differed between the sessions as follows: (1) sort name labelling only, (2) sort name and sensory description labelling, (3) sort name and sensory semantic description labelling, and (4) sort name labelling and allowing consumers to taste the apples before choosing.

    Findings - Consumer product choice was affected by the sensory description labels. When only the sort name was given on the label, the consumers tended to choose INGRID MARIE, which has a strong sort name. With the addition of sensory description labels, the consumer choice shifted to ELISE, which had been chosen with a low frequency when only sort name was given, but was chosen with a high frequency when sensory description labelling was used.

    Research limitations/implications - The study was limited to red apples and one national market.

    Practical implications - Practitioners, managers, and marketers may benefit from using proper sensory labelling as a marketing tool for various food products, such as a apples, in a grocery retail store.

    Originality/value - This study shows the importance and value of sensory description label marketing for food products in grocery retail stores. Little attention has previously been paid to the research area within sensory marketing communication concerning the interplay of sensory perception of food and the formulation of marketing labels, or taste marketing. This paper also addresses the possible interaction between the disciplines of sensory and marketing science

  • 28.
    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.

  • 29.
    Walter, Ute
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Edvardsson, Bo
    CTF Serv Res Ctr, Karlstad Univ, Karlstad, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Drivers of customers’ service experiences: a study in the restaurant industry2010In: Managing Service Quality, ISSN 0960-4529, E-ISSN 1758-8030, Vol. 20, no 3, p. 236-258Article in journal (Refereed)
    Abstract [en]

    Purpose: The purpose of this paper is to identify, portray and analyse the frequent drivers of customer service experiences as described by customers in their own words – the voice of the customer.

    Design/methodology/approach: A critical incident technique study was conducted, based on 122 interviews, including 195 favourable and unfavourable narratives, about customer experiences. The data were analysed in an inductive manner and the results are presented by means of extracts from the narratives.

    Findings: The findings describe the dimensions of drivers of customers' favourable and unfavourable experiences and the frequent drivers, the social interaction, the core service and the physical context.

    Research limitations/implications: Customer experiences are processes and include dynamic interactions and the customer as a co-producer. The study context is limited to the restaurant setting and Swedish customers.

    Practical implications: For managers the results suggest that great effort needs to be put into understanding the process of customer experiences and the various interactions involved, especially social interactions and the crucial roles of contact employees and customers involved in these interactions.

    Originality/value: The paper provides a detailed description and analysis of the frequent and less frequent drivers of favourable, and unfavourable customer experiences – the constellation of drivers. The findings are illustrated by extracts from customer narratives and show how experiences occur and that experiences are processes occurring in a social and physical environment when people do things together. Furthermore, the paper introduces customer experience to service dominant logic by describing the dynamics of resource interactions in customer experience formation.

  • 30.
    Walter, Ute
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Edvardsson, Bo
    CTF - Service research center, Karlstad University, Karlstad, Sweden.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Social interactions as drivers of customers' service experiences2010In: Marketing, strategy, economics, operations & human resources: insights on service activities / [ed] Pierre Eiglier, James Fitzsimmons, Katherine Lemon, Douglas Pugh, Aix-en-Provence: University Paul Cézanne Aix-Marseille III , 2010, p. 771-790Conference paper (Other academic)
  • 31.
    Walter, Ute
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, Department of Restaurant & Culinary Arts.
    The role of the physical and social environment in customers’ restaurant experiences2009In: Quis 11: Moving forward with service quality / [ed] Bernd Stauss, Stephen W. Brown, Bo Edvardsson, Robert Johnston, Wolfsburg: Ingolstadt School of Management , 2009, p. 710-712Conference paper (Other academic)
  • 32.
    Westling, Magnus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jass, Jana
    Örebro University, School of Science and Technology.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk2016In: Procedia Food Science, ISSN 2211-601X, E-ISSN 2211-601X, Vol. 7, p. 17-20Article in journal (Refereed)
    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).

  • 33.
    Westling, Magnus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Leino, Matti W
    Stockholm University, Department of Archaeology and Classical Studies, Stockholm, Sweden.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wennström, Stefan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces2019In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 84, no 5, p. 1162-1169Article in journal (Refereed)
    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.

  • 34.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Att känna mat och dryck i teori och praktik2009In: Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] / [ed] Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2009, p. 63-66Conference paper (Other academic)
  • 35.
    Öström, Åsa
    Örebro University, Department of Restaurant & Culinary Arts.
    Sensorik: ett verktyg för att mäta upplevd matkvalitet2004In: Tid för måltidskunskap: en vänbok till Birgitta Ulmander / [ed] Inga-Britt Gustafsson, Ulla-Britt Strömberg, Örebro: Örebro universitet , 2004, p. 207-214Chapter in book (Other academic)
  • 36.
    Öström, Åsa
    Örebro University, Department of Restaurant & Culinary Arts.
    Servitörens beteende2008In: Service på restaurang / [ed] Lena Mossberg, Inga-Britt Gustafsson, Lund: Studentlitteratur , 2008, p. 36-42Chapter in book (Other academic)
  • 37.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sinnena som mätinstrument för smak2008In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, p. 23-29Conference paper (Other academic)
  • 38.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vad är det som smakar så gott2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 231-238Chapter in book (Other academic)
  • 39.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Annett, Judith
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Framtidens medvetna konsumenter2008In: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, p. 93-93Chapter in book (Other (popular science, discussion, etc.))
  • 40.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Annett, Judith
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fremtidens bevisste konsumenter2008In: Norsk tidsskrift for ernæring, ISSN 1503-5034, Vol. 4, p. 4-5Article in journal (Other academic)
  • 41.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Ann-Sofie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorik och åldrande2017In: 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)
  • 42.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensoriskt språk för svensk färsk- och vinterpotatis som marknadsföringsredskap: sensoriska beskrivningar av 15 vinterpotatissorter och 3 färskpotatissorter - en populärvetenskaplig rapport2010Report (Other (popular science, discussion, etc.))
  • 43.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsson, Marianne
    School of Business, Stockholm University, Stockholm, Sweden.
    L’Espoir Decosta, Patrick
    School of Business, Stockholm University, Stockholm, Sweden.
    Perception of school meals in Sweden: a semantic study2012In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration' / [ed] Elsevier, Elsevier, 2012Conference 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.

  • 44.
    Öström, Åsa
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Nygren, Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes2005In: Culinary Arts and Sciences: Global and National Perspectives / [ed] Edwards JSA, Kowrygo B, Rejman K, Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005Conference paper (Other academic)
  • 45.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rapp [Nordin], Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Prim, Mia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    FAMM: from food to meal research on the product aspect of the meal experience2008In: Journal of foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 63-68Article in journal (Refereed)
    Abstract [en]

    The Five Aspect Meal Model (FAMM) has been widely used at the Institution of Restaurant and Culinary Arts, Örebro University, Sweden, not only for developing meal services in restaurants but also for formulating research questions. The aim of the present paper was to highlight research projects focused on the product aspect of FAMM. Important research fields are the sensory quality of food and meal, and the responsibility of the restaurants and their contribution to a better welfare. Meal service, including ready meals, is a growing sector within the food industry, with important research questions concerning consumers' needs and wishes. To further develop the research on Culinary Arts and Meals Science discipline, a broad perspective on the meal is useful. Research questions based upon FAMM, where the entirety of the meal is studied, present an interesting challenge for the future.

1 - 45 of 45
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