Woods other than the traditional oak wood have been studied for their applicability to winemaking, aiming to produce wider ranges of wine flavours with a distinctiveness associated with New Zealand. Prior studies with woods other than oak have shown that unpleasant flavours from infusion of some woods could be linked to the presence of resin. The main thrust of this research was to test the hypothesis that any wood free of resin would be suitable for flavouring wine since all trees are composed of the same major constituents. The study involved various organic solvent extractions to remove resins from manuka, macrocarpa, totara, kahikatea, radiata pine, gorse, and American oak, prior to toasting and wine infusion. The woods were cut to a defined chip dimension, and Soxhlet-extracted with dichloromethane before toasting to 200 and 210°C for two and three hours, respectively. These were the light and heavy toasts. In discriminative triangle trials comparing unextracted with resin-extracted infusion treatments in unwooded chardonnay at the two toasting levels, the 50 panellists could distinguish a difference in only three of the 14 trials. The exceptions were manuka heavy toast (P < 0.01), and both macrocarpa toasts (P < 0.05). The remaining 11 trials did not elicit significant levels of correct judgements from the panellists. The mass of resin recovered ranged from 1% (gorse) to 11 % (manuka), but there was no relationship between the quantity of resin and the discrimination results. Other parameters relating to the wood chips were measured in parallel to the discrimination trials. Colour changes in untoasted woods due to resin extraction were usually statistically significant but minor. Colour changes were unrelated to weight losses due to extraction. Light and heavy toasting resulted in significant and often major changes in colour parameters due to resin extraction. However there was no clear pattern of change and thus had no meaningful outcomes. In the discrimination trials, subtleties of the responses to macrocarpa and manuka, suggested that not all resin was extracted by the single extraction with dichloromethane. A further extraction of toasted chips not used for infusion showed that resinous matter was still present in all woods, although pyrolytic generation of dichloromethane-soluble matter could not be excluded. These collective results prompted an exhaustive extraction of wood chips prior to a hedonic trial with manuka, macrocarpa, and American oak. The solvents in sequence were dichloromethane, hexane and diethyl ether. Each extracted some resinous matter, clearly showing that the single dichloromethane extraction prior to the discrimination trials left some resin in the chips, potentially affecting wine flavour. The triple-extracted woods were light toasted and infused in wine destined for a hedonic trial in six retail wine shops, for which the overall statistical significance was P < 0.001. The 121 consumers found that the unwooded chardonnay (control) was most favoured whereas the wine infused with macrocarpa was very significantly the least favoured. Its dislike was clearly caused by presence of its resin in the wine and/or because of a very low flavour threshold for that resin. The manuka treatment was numerically the most favoured ahead of American oak, but not significantly so. The resins extracted at various points of this study were also evaluated by panellists focusing on descriptive qualities. These descriptions and the results of the discrimination and hedonic trials led to the conclusion that variation in wine flavour when infused with toasted wood was in most cases not related to the occurrence of resin in woods. Finally, future research possibilities have been described, with an emphasis of the most potentially useful wood, manuka.

Woods other than the traditional oak wood have been studied for their applicability to winemaking, aiming to produce wider ranges of wine flavours with a distinctiveness associated with New Zealand. Prior studies with woods other than oak have shown that unpleasant flavours from infusion of some woods could be linked to the presence of resin. The main thrust of this research was to test the hypothesis that any wood free of resin would be suitable for flavouring wine since all trees are composed of the same major constituents. The study involved various organic solvent extractions to remove resins from manuka, macrocarpa, totara, kahikatea, radiata pine, gorse, and American oak, prior to toasting and wine infusion. The woods were cut to a defined chip dimension, and Soxhlet-extracted with dichloromethane before toasting to 200 and 210°C for two and three hours, respectively. These were the light and heavy toasts. In discriminative triangle trials comparing unextracted with resin-extracted infusion treatments in unwooded chardonnay at the two toasting levels, the 50 panellists could distinguish a difference in only three of the 14 trials. The exceptions were manuka heavy toast (P < 0.01), and both macrocarpa toasts (P < 0.05). The remaining 11 trials did not elicit significant levels of correct judgements from the panellists. The mass of resin recovered ranged from 1% (gorse) to 11 % (manuka), but there was no relationship between the quantity of resin and the discrimination results. Other parameters relating to the wood chips were measured in parallel to the discrimination trials. Colour changes in untoasted woods due to resin extraction were usually statistically significant but minor. Colour changes were unrelated to weight losses due to extraction. Light and heavy toasting resulted in significant and often major changes in colour parameters due to resin extraction. However there was no clear pattern of change and thus had no meaningful outcomes. In the discrimination trials, subtleties of the responses to macrocarpa and manuka, suggested that not all resin was extracted by the single extraction with dichloromethane. A further extraction of toasted chips not used for infusion showed that resinous matter was still present in all woods, although pyrolytic generation of dichloromethane-soluble matter could not be excluded. These collective results prompted an exhaustive extraction of wood chips prior to a hedonic trial with manuka, macrocarpa, and American oak. The solvents in sequence were dichloromethane, hexane and diethyl ether. Each extracted some resinous matter, clearly showing that the single dichloromethane extraction prior to the discrimination trials left some resin in the chips, potentially affecting wine flavour. The triple-extracted woods were light toasted and infused in wine destined for a hedonic trial in six retail wine shops, for which the overall statistical significance was P < 0.001. The 121 consumers found that the unwooded chardonnay (control) was most favoured whereas the wine infused with macrocarpa was very significantly the least favoured. Its dislike was clearly caused by presence of its resin in the wine and/or because of a very low flavour threshold for that resin. The manuka treatment was numerically the most favoured ahead of American oak, but not significantly so. The resins extracted at various points of this study were also evaluated by panellists focusing on descriptive qualities. These descriptions and the results of the discrimination and hedonic trials led to the conclusion that variation in wine flavour when infused with toasted wood was in most cases not related to the occurrence of resin in woods. Finally, future research possibilities have been described, with an emphasis of the most potentially useful wood, manuka.

När restaurangguiden Guide Michelin utdelar de prestigefyllda stjärnorna är det endast matenoch drycken som ska bedömas. Vid ett besök på en stjärnkrog möter vi emellertid en helhet iform av en atmosfär som vi upplever genom våra sinnen (syn, hörsel, känsel, lukt och smak).Upplevelsen av mat och dryck är en multisensorisk upplevelse som skapas via neurologiskaprocesser i hjärnan. Det innebär att allt runtomkring oss som vi registrerar med våra sinneninnan, samt medan vi äter och dricker kommer att påverka hur vi upplever maten ochdrycken. Därför kan det ifrågasättas om det möjligtvis kan finnas andra faktorer som påverkarGuide Michelins bedömning? Kan musik ha en inverkan?Denna studie har undersökt hur stjärnkrogar kan utveckla måltidsupplevelsen med inriktningpå hur musik kan förhöja upplevelsen av mat och dryck.Semistrukturerade intervjuer har genomförts med fyra stjärnkrogar i Stockholm. Dessutom görstudien en kartläggning av och ger en inblick i den forskning som försöker hitta sambandmellan musik, mat och dryck.Resultatet från studien visar att det är möjligt för stjärnkrogar att använda sig av musik iutformandet av måltidsupplevelsen för att förhöja upplevelsen av mat och dryck. Det har dockinte varit möjligt att utforma en konkret modell för hur det ska gå till, utan endastrekommendationer och förslag ges. Rekommendationerna och förslagen skulle även innebäraatt de undersökta stjärnkrogarna behöver ändra sina nuvarande arbetssätt.Ett behov av ytterligare forskning ses som nödvändig innan forskningen om hur musik kanpåverka upplevelsen av mat och dryck kan få ett större praktiskt tillämpningsområde. / When the restaurant guide Michelin awards its prestigious stars, the review is to be based solelyon the quality of food and beverages. However, visiting a starred restaurant, the visitor enters awhole atmosphere experienced through all senses (sight, hearing, touch, smell and taste). Theexperience of food and beverages is multi-sensorial stemming from neurological processes inthe brain. Hence, everything our senses register before and during the meal will affect ourexperience of what we are eating and drinking. In light of this, questions can be raised aboutthe reviews of the Michelin Guide – are there perhaps other factors besides the quality of thefood and beverages influencing the assessment of the restaurants? Can music be such aninfluence?This study has examined in which ways Michelin starred restaurants can develop the mealexperience, specifically how music can enhance the experience of food and beverages.Semi-structured interviews have been conducted with four Michelin starred restaurants inStockholm. Moreover, the study aims to outline previous research connecting food, beveragesand music.The result of the study shows the possibility for Michelin starred restaurants to use music as anenhancement in the creation of the experience of food and beverages. A construction of anexplicit model for restaurants hasn't been possible. The study contains generalrecommendations and suggestions, which in turn would require changes in star restaurants’work methods.Additional research is seen as necessary before the study of the influence of music on the mealexperience can have a broader practical application.

Thesis (MSc)--Stellenbosch University, 1980. / Een kopie is mikrofiche. / ENGLISH ABSTRACT: No abstract available / AFRIKAANSE OPSOMMING: Geen opsomming beskikbaar

No description available.

No description available.

No description available.

Cilantro, the leaf of the Coriandrum sativum plant, has been documented as being one of the most polarizing and divisive foods known. It has been proposed that extreme disliking of this herb may be explained by genetic variation. The objectives of this thesis were to quantify the prevalence of cilantro disliking in various ethnocultural groups, to identify genetic polymorphisms that are associated with this trait using genome-wide association studies, and to analyze the associations of these polymorphisms within different ethnocultural groups. Prevalence of cilantro disliking was found to range from 3%, among Middle Eastern subjects, to 21% among East Asians. Two polymorphisms, one in the OR4N5 olfactory receptor gene and the other in the TAS2R1 taste receptor gene, were found to be associated with cilantro preference in the Caucasian subset of the study population. No statistically significant associations were observed within other ethnic groups.

Cilantro, the leaf of the Coriandrum sativum plant, has been documented as being one of the most polarizing and divisive foods known. It has been proposed that extreme disliking of this herb may be explained by genetic variation. The objectives of this thesis were to quantify the prevalence of cilantro disliking in various ethnocultural groups, to identify genetic polymorphisms that are associated with this trait using genome-wide association studies, and to analyze the associations of these polymorphisms within different ethnocultural groups. Prevalence of cilantro disliking was found to range from 3%, among Middle Eastern subjects, to 21% among East Asians. Two polymorphisms, one in the OR4N5 olfactory receptor gene and the other in the TAS2R1 taste receptor gene, were found to be associated with cilantro preference in the Caucasian subset of the study population. No statistically significant associations were observed within other ethnic groups.

The effect of heat treatment of milk on whey proteins, sulphydryl (reactive and total), disulphide groups, half cystine, volatile sulphur compounds and sensory properties was studied in order to relate changes in the flavour of milks to changes in chemical composition. The degree of heat denaturation of whey proteins increased generally in the following order: HTST treatment, direct UHT treatment, indirect UHT treatment, and the severest was laboratory heat treatment where milks were held at temperatures below 1000 C for several minutes. At the same heating temperature and holding time indirect UHT treatment was found to result in more whey protein denaturation compared with direct UHT treatment. The sensitivity of whey proteins to denaturation was confirmed to be In decreasing order: serum albumin, S-lactoglobulin B, S-lactoglobulin A and a-lactalbumin. Laboratory heat treatment resulted in a peak of reactive sulphydryl groups, followed by a decrease, as the heating time is prolonged. HTST treatment and UHT treatments (direct and indirect) increased reactive sulphydryl groups from nearly zero in raw milk to values dependent on the heating temperature. Generally, heat treatment caused a decrease in concentration of total sulphydryl groups, disulphide groups and half cystine. Hydrogen sulphide and dimethyl sulphide were identified in heat-treated milks. Dimethyl sulphide was found to be present in raw milk as well as in heat treated milks. The increase in concentration of each of the volatile sulphur compounds was found to parallel the intensity of heating to the extent that they appeared to be linearly related. Volatile sulphur compounds decreased rapidly during storage at 22°C compared with~slower decrease during storage at 4oC. The panel was unable to detect differences between direct UHT milk and pasteurised milk. On the other hand, most panelists could detect differences between indirect UHT milk and pasteurised milk. The panelists were not able to distinguish between milks processed, respectively, at 77oc, 830 C and 890 C for 20 seconds using HTST treatment. A significant number of correct judgments w~s observed Wl+~ 940 C milk. The statements describing the difference were: heated taste, strong flavour, sulphurous, burnt flavour and very pronounced cooked flavour. All these statements are related to the cooked flavour. A good linear correlation was clearly observed between reactive sulphydryl groups and the whey proteins very sensitive to heat treatment, eg S-lactoglobulin A, S-lactoglobulin B and serum albumin. There was also a good linear correlation between reactive sulphydryl groups and mean whey protein denaturation. It was found that hydrogen sulphide concentration increased with increasing concentration of reactive sulphydryl groups, and with decreasing concentration of total sulphydryl groups, disulphide groups and half cystine respectively. There was also a good correlation between hydrogen sulphide and S-lactoglobulin A, S-lactoglobulin B and serum albumin. The degree of cooked flavour, the degree of whey protein denaturation, the concentration of reactive sulphydryl groups, the concentration of half cystine and the concentration of hydrogen sulphide show good correlation and similar dependence upon the severity of heat treatment. The data also suggest that the cooked flavour threshold corresponds to: a) 59 per cent denaturation of S-lactoglobulin (A + B); b) reactive sulphydryl group concentration of 0.037 mmole per litre of milk; c) half-cystine concentration of 1.082 mmole per litre of milk; d) hydrogen sulphide concentration of 3.4~g per litre of milk.