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  • 1.
    Carlbäck, Mats
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The quickest feet, sharpest knives, best brains and the biggest hearts: A practical approach to a new balanced curriculum for higher hospitality education with focus on the dynamics of bildung2019In: 2019 APacCHRIE & EuroCHRIE Joint Conference, 2019Conference paper (Refereed)
  • 2.
    Eriksson, Lars
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Communcation tools for meal design2018Conference paper (Other (popular science, discussion, etc.))
  • 3.
    Göran-Rodell, Annika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Touched by hospitality: a modified application of Theory U2011Conference paper (Other academic)
    Abstract [en]

    Our contribution focus on how meaningful æstetic activities enhance the social interaction and creative potential of individuals in order to develop a genuine authentic hospitality. This further development of Scharmers five stages applies his theory into the fields of hospitality

  • 4.
    Jonsson, Inger M.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Nygren, Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön2006In: Genus på krogen / [ed] Marianne Pipping Ekström, Örebro: Örebro universitetsbibliotek , 2006, p. 7-34Chapter in book (Other academic)
  • 5.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Key concepts towards a stance on gender in the restaurant2008In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 53-62Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.

  • 6.
    Nygren, Ingemar Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques2004Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. The effect of tasting technique on defined attributes was investigated: firstly by switching the order of serving wine and sauce or wine and cheese within the sequential tasting technique and secondly by mixing wine and cheese in the mouth, mixed tasting technique. Finally, consumers in Norway and Sweden, accustomed to drinking wine and eating blue mould cheese, carried out a preference test on wine and cheese combinations.

    The perception of the white wine characteristics generally decreased in intensity after the tasting of Hollandaise sauce. The buttery flavour of wine, however, increased after the tasting of Hollandaise sauce.

    Generally, the perception of dry white wine flavours (blackcurrant leaf, oak, mineral, spice) decreased after the tasting of both cheeses, whether the tasting was sequential or mixed.

    Few changes in the perception of the sauce attributes were observed after the tasting of white wine. However, lemon flavour of Hollandaise sauce decreased after the tasting of oaked wine.

    The perception of pronounced cheese flavours (butter, wool, basement-like) and tastes (sour and salty) decreased after the tasting of dry white wine for both sequential and mixed tasting whereas the other attributes remained unchanged.

    The perception of the wine attributes decreased more in the case of mixed tasting technique than in the case of sequential, while few changes in the perception of the cheese attributes were observed. Sweetness, however, increased in the Roquefort cheese mixed with certain wines.

    The consumers in both Norway and Sweden usually (80%) drank dry red wine with blue mould cheese. The Norwegian consumers preferred dry red wines to sweet red wines in combination with blue mould cheese. The wines rather than the cheeses separated the preferences regarding the combinations.

    List of papers
    1. Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
    Open this publication in new window or tab >>Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
    Show others...
    2001 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 16, no 5, p. 461-470Article in journal (Refereed) Published
    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.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-8763 (URN)10.1111/j.1745-459X.2001.tb00313.x (DOI)
    Available from: 2009-12-13 Created: 2009-12-13 Last updated: 2017-12-12Bibliographically approved
    2. Perceived flavour changes in white wine after tasting blue mould cheese
    Open this publication in new window or tab >>Perceived flavour changes in white wine after tasting blue mould cheese
    2002 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, no 4, p. 163-171Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3095 (URN)10.1046/j.1471-5740.2002.00048.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    3. Perceived flavour changes in blue mould cheese after tasting white wine
    Open this publication in new window or tab >>Perceived flavour changes in blue mould cheese after tasting white wine
    2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 3-4, p. 143-150Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3098 (URN)10.1111/j.1471-5740.2003.00070.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    4. Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
    Open this publication in new window or tab >>Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
    2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 61-69Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3096 (URN)10.1046/j.1471-5740.2003.00066.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    5. Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
    Open this publication in new window or tab >>Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
    2005 (English)In: 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, Published paper (Other academic)
    Place, publisher, year, edition, pages
    Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University, 2005
    Series
    Culinary arts and sciences ; V
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-9272 (URN)1-85899-179-X (ISBN)
    Conference
    The Fifth International Conference on Culinary Arts and Sciences , Global and National Perspectives (ICCAS 05), Warsaw Poland, 27 June - 1 July 2005
    Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
  • 7.
    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.

  • 8.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, L.
    Perceived flavour changes in white wine after tasting blue mould cheese2002In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, no 4, p. 163-171Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.

  • 9.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese2003In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 61-69Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.

  • 10.
    Nygren, Ingemar Tobias
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Perceived flavour changes in blue mould cheese after tasting white wine2003In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 3-4, p. 143-150Article in journal (Refereed)
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.

  • 11.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ad astra2011In: Guide till årets svenska måltidslitteratur 2011 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2011, p. 33-34Chapter in book (Other (popular science, discussion, etc.))
  • 12.
    Nygren, Tobias
    Örebro University, Department of Education.
    Det växer i Grythyttan!2006In: Årets svenska måltidslitteratur 2006 / [ed] Barbro Stanley, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2006, p. 43-44Chapter in book (Other (popular science, discussion, etc.))
  • 13.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    För att skapa måltidsupplevelse på restaurang krävs både erfarenhet och utbildning2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 157-161Chapter in book (Other academic)
  • 14.
    Nygren, Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Grundsmakerna är sött, surt, salt och beskt — och umami?2004In: Tid för måltidskunskap: En vänbok till Birgitta Ulmander / [ed] Inga-Britt Gustafsson, Ulla-Britt Strömberg, Örebro: Örebro universitet , 2004, p. 215-220Chapter in book (Other academic)
  • 15.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Grythyttan är GULD!2009In: Guide till årets svenska måltidslitteratur 2009 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2009, p. 61-61Chapter in book (Other (popular science, discussion, etc.))
  • 16.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    In vino veritas?2012In: Guide till årets svenska måltidslitteratur 2012 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2012, p. 48-49Chapter in book (Other (popular science, discussion, etc.))
  • 17.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Om konsten att njuta2004In: Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, p. 153-169Chapter in book (Other academic)
  • 18.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Restauranghögskolan i Grythyttan, Institutionen för Restaurang- och måltidskunskap, Örebro universitet2007In: Årets svenska måltidslitteratur 2007 / [ed] Barbro Stanley, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2007, p. 52-54Chapter in book (Other (popular science, discussion, etc.))
  • 19.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorisk forskning om mat och vin i kombination, med fokus på doften2003In: Öppna doftsinnet!: Dokumentation av seminarium om människans doftsinne, januari 2003, Örebro: Örebro universitet , 2003, p. 48-50Chapter in book (Other academic)
  • 20.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tal till avgångstudenter 20082008In: 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. 64-65Chapter in book (Other (popular science, discussion, etc.))
  • 21.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tobias har ordet!2012In: Guide till årets svenska måltidslitteratur 2012 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2012, p. 51-51Chapter in book (Other (popular science, discussion, etc.))
  • 22.
    Nygren, Tobias
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Lisbeth
    Perceived flavour changes in blue mould cheese after tasting white wine2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bornemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 440-448Conference paper (Other academic)
  • 23.
    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)
  • 24.
    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
    Risvik, E.
    Preferences for wines and blue mould cheeses in combination2003In: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bornemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK , 2003, p. 460-460Conference paper (Other academic)
  • 25.
    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.

  • 26.
    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)
1 - 26 of 26
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