Mörlein, Johanna

[["dc.bibliographiccitation.firstpage","248"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","256"],["dc.bibliographiccitation.volume","93"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Frieden, Luc"],["dc.contributor.author","Tholen, Ernst"],["dc.contributor.author","Knorr, Christoph"],["dc.contributor.author","Sharifi, Ahmad Reza"],["dc.contributor.author","Buecking, Mark"],["dc.contributor.author","Wicke, Michael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T09:28:57Z"],["dc.date.available","2018-11-07T09:28:57Z"],["dc.date.issued","2013"],["dc.description.abstract","This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 mu g/g and 0.01 to 0.23 mu g/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat. (C) 2012 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2012.09.002"],["dc.identifier.isi","000311599600016"],["dc.identifier.pmid","23036943"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/30905"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.artnumber","e0174697"],["dc.bibliographiccitation.firstpage","e0174697"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","PLoS One"],["dc.bibliographiccitation.volume","12"],["dc.contributor.author","Mörlein, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2020-12-10T18:42:04Z"],["dc.date.available","2020-12-10T18:42:04Z"],["dc.date.issued","2017"],["dc.description.abstract","While recent studies suggest an influence of noise on olfactory performance, it is unclear as to what extent the influence varies between subjects who are accustomed to noise and those who are not. Two groups of panelists were selected: a University panel usually working under silent conditions and an abattoir panel usually working on the slaughter line with abattoir noise. Odor discrimination, odor identification, and odor detection thresholds were studied. Furthermore, a sensory quality control task using 40 boar samples was performed. All tests were accomplished both with and without extraneous noise recorded at an abattoir (70 dB) using headphones. Contrary to the researchers' expectations, abattoir noise hardly affected the olfactory tests nor was the quality control task impaired. Abattoir noise did not influence the perceived intensity of boar taint and the classification results of the testers, regardless of whether they were accustomed to such noise or not. The results indicate that sensory quality control can be conducted in a manufacturing environment with constant noise without diminishing the assessors' performance."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2017"],["dc.identifier.doi","10.1371/journal.pone.0174697"],["dc.identifier.eissn","1932-6203"],["dc.identifier.isi","000399353500059"],["dc.identifier.pmid","28380041"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/14423"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/77797"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-354"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","PUB_WoS_Import"],["dc.relation.issn","1932-6203"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.rights.access","openAccess"],["dc.title","Noise and accustomation: A pilot study of trained assessors’ olfactory performance"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","4556"],["dc.bibliographiccitation.issue","22"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","4565"],["dc.bibliographiccitation.volume","64"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Fischer, Jochen"],["dc.contributor.author","Eynck, Hans-Joerg"],["dc.contributor.author","Heres, Lourens"],["dc.contributor.author","Looft, Christian"],["dc.contributor.author","Tholen, Ernst"],["dc.date.accessioned","2018-11-07T10:12:50Z"],["dc.date.available","2018-11-07T10:12:50Z"],["dc.date.issued","2016"],["dc.description.abstract","This study analyzed odor odor interactions of two malodorous volatile substances, androstenone and skatole, that may accumulate in fat and meat of uncastrated male (boar) pigs. Therefore, fat samples were collected from 1000+ entire male pig carcasses for sensory evaluation and quantification of boar taint compounds using gas chromatography mass spectrometry (GC-MS). Each sample was sniffed by 10 trained assessors, resulting in 11 000+ individual ratings, which were subjected to statistical analysis. Pearson correlations of chemical traits and sensory traits (panel average) were higher for skatole [r(1029) = 0.59; p < 0:001] than for androstenone [r(1029) = 0.44; p < 0.001]. Linear terms of androstenone and skatole as well as their interaction significantly (p < 0.05) contributed to perception of deviant smell (R-2 = 0.43). Standardized regression coefficients illustrate the higher importance of skatole = 0.68) than androstenone (beta = 0.39). Interindividual differences in the responses of assessors to androstenone and skatole are confirmed. A new curved approach is suggested because it better accounts for the interaction of androstenone and skatole than the \"safe box\" approach. On the basis of these data, sorting strategies using instrumental measurements are discussed. An automated detection based on only skatole measurements is recommended because its performance is only slightly inferior to a sorting based on both androstenone and skatole. Sorting thresholds need to be calibrated against consumer acceptance though."],["dc.description.sponsorship","Federal Ministry of Food and Agriculture (BMEL)"],["dc.identifier.doi","10.1021/acs.jafc.6b00355"],["dc.identifier.isi","000377643200013"],["dc.identifier.pmid","27180946"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/40316"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1520-5118"],["dc.relation.issn","0021-8561"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","65"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","72"],["dc.bibliographiccitation.volume","152"],["dc.contributor.author","Mörlein, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Schnäckel, Wolfram"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2020-12-10T15:20:21Z"],["dc.date.available","2020-12-10T15:20:21Z"],["dc.date.issued","2019"],["dc.identifier.doi","10.1016/j.meatsci.2019.02.013"],["dc.identifier.issn","0309-1740"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/72635"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-354"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Sustainable use of tainted boar meat: Blending is a strategy for processed products"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","390"],["dc.bibliographiccitation.journal","Food Research International"],["dc.bibliographiccitation.lastpage","399"],["dc.bibliographiccitation.volume","67"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Schiermann, Christian"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Wigger, Ruth"],["dc.contributor.author","Buttinger, Gerhard"],["dc.contributor.author","Wicke, Michael"],["dc.date.accessioned","2018-11-07T10:03:48Z"],["dc.date.available","2018-11-07T10:03:48Z"],["dc.date.issued","2015"],["dc.description.abstract","This study investigated whether consumer acceptance of boar meat is overestimated by standardised situational testing and whether repeated exposure decreases liking. Thus, a home use test (HUT) followed by a central location test (CLT) was conducted to assess the acceptance of minced boar meat with approximately 14% fat either HIGH or LOW in androstenone (2.0 vs. 030 ppm) and skatole (030 vs. 0.06 ppm) in comparison to meat from castrates and gilts (CONTROL). In HUT, no significant difference (p > .05) in dislike frequency was observed between CONTROL and LOW. For HIGH, liking was strongly impaired during frying. The results indicated a masking effect of the ready-made sauce on the odour but not on the flavour. In CLT, dissatisfaction was generally higher than in HUT. Similar to HUT, HIGH boar meat was more often disliked (p < .001) compared to LOW and CONTROL in the CLT. To conclude, standardised testing did not underestimate acceptance. In contrast to anticipations, a single previous exposure to boar meat with high levels of androstenone and skatole did not affect (p > .05) liking in the follow-up CLT."],["dc.description.sponsorship","QS Qualitat und Sicherheit GmbH (Bonn, Germany)"],["dc.identifier.doi","10.1016/j.foodres.2014.11.037"],["dc.identifier.isi","000348619600046"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/38556"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1873-7145"],["dc.relation.issn","0963-9969"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Effects of context and repeated exposure on food liking: The case of boar taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","105"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","Fleischwirtschaft"],["dc.bibliographiccitation.lastpage","110"],["dc.bibliographiccitation.volume","93"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.date.accessioned","2018-11-07T09:29:56Z"],["dc.date.available","2018-11-07T09:29:56Z"],["dc.date.issued","2013"],["dc.identifier.isi","000319721800018"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/31177"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0015-363X"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Geruchsabweichungen bei Ebern"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","92"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","100"],["dc.bibliographiccitation.volume","111"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T10:21:46Z"],["dc.date.available","2018-11-07T10:21:46Z"],["dc.date.issued","2016"],["dc.description.abstract","While recent studies state an important role of human sensory methods for daily routine control of so-called boar taint, the evaluation of different heating methods is still incomplete. This study investigated three common heating methods (microwave (MW), hot-water (HW), hot-iron (HI)) for boar fat evaluation. The comparison was carried out on 72 samples with a 10-person sensory panel. The heating method significantly affected the probability of a deviant rating. Compared to an assumed 'gold standard' (chemical analysis), the performance was best for HI when both sensitivity and specificity were considered. The results show the superiority of the panel result compared to individual assessors. However, the consistency of the individual sensory ratings was not significantly different between MW, HW, and HI. The three protocols showed only fair to moderate agreement. Concluding from the present results, the hot-iron method appears to be advantageous for boar taint evaluation as compared to microwave and hot-water. (C) 2015 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2015.08.011"],["dc.identifier.isi","000366234400012"],["dc.identifier.pmid","26348414"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/42154"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1873-4138"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Boar taint detection: A comparison of three sensory protocols"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]