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DMRI and sensory evaluation

Anne Camilla Bejerholm

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DMRI og sensorik

DMRI and sensory evaluation

At DMRI, we have more than 40 years’ experience of sensory evaluation. Although our primary focus is on meat, over the years we have assessed everything from ice cream and soft drinks to biscuits and chocolate. We participate in international meetings and conferences to keep abreast of the latest developments in the field of sensory evaluation.

 

Our sensory team consists of:

Camilla Bejerholm
Camilla is the daily manager of DMRI’s sensory laboratory, which is accredited in accordance with ISO 17025. She has many years’ experience in working with sensory analysis, providing consultancy and advice and organising courses for companies on the application of sensory evaluation.

 

Lone K. Johansen
Lone has worked with sensory evaluation since 2012. She is a qualified laboratory technician and works in the sensory laboratory as a panel leader.

 

Jonna Andersen
Jonna has worked with sensory evaluation for more than 20 years. She assists with all the practical activities associated with performing sensory analyses in the sensory laboratory.

 

Margit D Aaslyng
Margit has worked with sensory evaluation since completing her PhD nearly 20 years ago. Her main focus is on the implementation of new methods, statistical data processing and consultancy on the design of sensory analyses.

 

 

Literature:

Articles

Aaslyng, M.D., Bejerholm, C. (2017) Sensorik i virksomheden. Plus Proces 7, 10-11

Tørngren, M.A., Aaslyng, M.D. (2015) Den gode smag i måltidet. Fødevaremagasinet 9, 18-19

Aaslyng, M.D. (2009) Surt vinder. Catering forum, 22,  6

Schäfer, A., Aaslyng, M.D. (2004) Kemien bag smagen af svinekød. Plus Proces, 9, 26-27

 

Scientific articles and book chapters:

Aluwe, M., Aaslyng, M., Backhus, G., Bonneau, M., Chevillon, P., Haugen, J.-E., Meier-Dinkel, L., Mörlein, D., Oliver, M.A., Snoek, H.M., Tuyttens, F.A.M., Font-i-Furnols, M. (2017) Consumer acceptance of minced meat patties from boars in four European countries. Meat Science, 137, 235-243

Aaslyng, M.D., Meinert, L. (2017) Meat flavour in pork and beef – From animal to meal. Meat Science, 132, 112-117

Font-I-Funols M., Aaslyng, M.D., Backus, G.B.C., Han, J., Kuznetsova, T.G., Panella-Riera, N., Semenova, A.A., Zhang, Y., Oliver, M.A. (2016) Russian and Chinese consumers’ acceptability of boar meat patties depending on their sensitivity to androstenone and skatole. Meat Science 121, 96-103

Aaslyng, M.D., Broge, E.H. de L., Brockhoff, P.B., Christensen, R.H. (2016) The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus dorsi and m. semitendinosus. Meat Science, 116, 174-185

Aaslyng, M.D., Broge, E.H. de L., Brockhoff, P.B., Christensen, R.H. (2015) The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll. Meat Science, 110, 52-61

Meinert, L.; Aaslyng, M.D. (2014) Understanding consumer preferences. An easy-to-use sensory method for consumer surveys is Holistic by DMRI. Fleischwirtschaft International, 2, 62-64

Aaslyng, M.D., Meinert, L., Bejerholm, C., Warner, R.(2014) Sensory assessment of meat. In: Carrick Devine & Michael Dikeman, Editors-in-chief. Encyclopedia of Meat Science 2e, Vol 3, Oxford: Elsevier, 272-279

Aaslyng, M.D., Vestergaard, C., Koch, A.G. (2014) The effect of salt reduction on sensory quality and microbial growth on hotdog sausages, bacon, ham and salami. Meat Science, 96, 47-55

Straadt. I., Aaslyng, M.D., Bertram, H.C. (2013) Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza. Meat Science 95, 27-35

Delholm, C., Brockhoff, P.B., Meinert, L., Aaslyng, M.D., Bredie, W.L.P (2012) Rapid descriptive sensory methods – comparison of Free Multiple Sorting, Partiel Napping, Napping, Flash Profiling and conventional profiling. Food Quality and Preference 26, 267-277

Christensen, L., Gunvig A., Tørngren M.A., Aaslyng, M.D., Knøchel, S., Christensen, M. (2011) Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Science, 90, 485-489

Meinert, L., Frøst, M.B., Aaslyng, M.D. (2011) Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low fat pork gravy. Journal of Culinary Science and Technology, 9, 113-131

Aaslyng, M.D., Tørngren, M.A., Madsen, N.T. (2010) Scandinavian consumer preference for beef steaks packed with or without oxygen. Meat science85, 519-524

Meinert, L., Tikk, K., Tikk, M., Brockhoff, P.B., Bredie, W.L.P., Bjergegaard, C., Aaslyng, M.D. (2009) Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Science, 81, 255-262

Jaeger, S. Jørgensen, A., Aaslyng, M.D., Bredie, W.L.P. (2008) Best-Worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products. Food Quality and Preference, 19, 579-588

Meinert, L., Christiansen, S.C., Kristensen, L., Bjergegaard, C., Aaslyng, M.D. (2008) Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses. Meat Science, 80, 304-314

Aaslyng, M.D., Frøst, M.B. (2008) The effect of basic taste solution and selected vegetable accompaniments on the sensory properties of pork. Journal of Sensory Studies, 23, 720-742

Aaslyng, M.D., Oksama, M., Olsen, E.V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, W.L.P., Byrne, D., Gabrielsen, G. (2007) The impact of sensory quality of pork on consumer preference. Meat Science76, 61-73

Bejerholm, C., Aaslyng, M.D. (2004) High eating quality of Danish pork: The influence of cooking technique and core temperature on eating quality of pork – depending on the raw meat quality. Food quality and preferences, 15, 19-30

 

Conference contributions:

Bejerholm, C., Hofer, LH, Aaslyng, MD (2018) Boar taint - a challenge for the pig industry. Eurosense 2-5 september Verona. September 2018

Aaslyng, M.D., Meinert, L. The Taste of Ice Cream. 11th Pangborn sensory symposium. Göteborg, Sverige, 23.-27. august 2015.

Aaslyng, M.D., Tørngren, M.A., Meinert, L. Elderly people’s preference for meal appearance and composition. 6th Eurosense, København, Danmark, september 2014.

Aaslyng, M.D., Broge, E.H.L., Brockhoff, P., Christensen, R. Age related changes in consumers’ ability to detect the boar smell compounds androstenone and skatole. 10th Pangborn sensory symposium, Rio de Jainero, Brasilien, 11.-15. august 2013.

Aaslyng, M.D., Meinert, L. Barbecue habits and the effect on health. 5th Eurosense, Bern, Switzerland, 9.-12. september 2012.

Meinert, L., Aaslyng, M.D. Pictures in consumer research. 5th Eurosense, Bern, Switzerland, 9.-12. september 2012.

Aaslyng, M.D., Meinert, L. Eating quality of five different pig crossbreeds using sensory and consumer science, 58th ICOMST, Montreal, Canada, 2012.

Aaslyng, M.D., Meinert, L. Sensory quality control in the industry – the importance of assessor selection, assessor training and silence during assessment. 9th Pangborn sensory science symposium, Toronto, Canada, 4.-8. september 2011.

Aaslyng, M.D., Tørngren, M.A., Meinert, L. Sensory aspects of meals including meat. 55th ICOMST, København, Danmark, 17.-20. august 2009.

Aaslyng, M.D., Bejerholm, C., Meinert, L. A consumer study – how do Danish consumers eat a meal with pork. 55th ICOMST, København, Danmark, 17.-20. august 2009.

Aaslyng, M.D., Meinert, L., Bejerholm, C. Do consumers prefer meat in large or small units? 8th Pangborn sensory science symposium, Florence, Italy, 26.-30. juli 2009.

Meinert, L., Frøst, M.B., Bejerholm, C., Aaslyng, M.D. Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. 8th Pangborn sensory science symposium, Florence, Italy, 26.-30. juli 2009.

Gabrielsen G., Aaslyng M.D., Olsen E.V., Reisfelt H.H., Bjerre M., Møller P. Consumer Preferences for Visually Presented Meals, Sensometric, Toronto, Canada, 20.-23. juli 2008.

Aaslyng, M.D., Bejerholm, C., Baltzer, M. References for sensory assessment of pork. A sense of Identity. European Conference on sensory science of food and beverages, Florence, Italy, 26.-29. september 2004, P5.