International Journal of Gastronomy and Food Science最新文献

{"title":"Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs","authors":"Javier Álvarez-Rodríguez ,&nbsp;Leticia Pérez-Ciria ,&nbsp;Francisco Javier Miana-Mena ,&nbsp;Mireia Blanco ,&nbsp;Stefano Schiavon ,&nbsp;Luigi Gallo ,&nbsp;María Ángeles Latorre","doi":"10.1016/j.ijgfs.2025.101187","DOIUrl":"10.1016/j.ijgfs.2025.101187","url":null,"abstract":"<div><div>Dry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101187"},"PeriodicalIF":3.2,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population","authors":"Elena Sandri","doi":"10.1016/j.ijgfs.2025.101185","DOIUrl":"10.1016/j.ijgfs.2025.101185","url":null,"abstract":"<div><h3>Aim</h3><div>Understanding culinary habits and nutritional knowledge is essential for promoting healthy eating practices within a population. This study explores the relationship between culinary habits, nutritional awareness, and healthy eating practices in the Spanish population, considering sociodemographic factors. <em>Methods</em>: A cross-sectional design was employed, collecting data from 1534 participants through an online validated questionnaire. Variables included frequency of cooking, use of healthy and unhealthy cooking techniques, culinary knowledge, and indicators such as age, gender, education level, and living arrangements. Statistical analyses, including Kendall's Tau-b correlations and Mann-Whitney U tests, were performed to evaluate relationships and group differences.</div></div><div><h3>Results</h3><div>Findings revealed that 59.1 % of participants cook daily or almost daily, with an average cooking time of about an hour and a half. Women demonstrated significantly higher cooking frequencies (Mean = 4.25, p &lt; 0.001) and healthier cooking techniques (Mean = 4.00, p &lt; 0.001) compared to men. Adults also cooked more frequently (Mean = 4.26, p &lt; 0.001) and for longer durations than younger individuals. Culinary knowledge scores ranged from 58.5 (SD = 17.6) in men to 62.5 (SD = 16.5) in women (p &lt; 0.001), with higher education positively associated with knowledge (Mean = 62.5 vs. 59.3, p &lt; 0.001). Significant Kendall's Tau-b correlations (p &lt; 0.001) were observed between healthy culinary habits and knowledge variables, with coefficients frequently exceeding 0.50. <em>Conclusions</em>: These findings underscore the importance of culinary knowledge in promoting healthier cooking practices and highlight socio-demographic disparities. The study suggests that tailored interventions focused on cooking education could improve dietary behaviors and public health outcomes. Cooking education programs may serve as a key public health strategy by fostering healthier eating habits, improving nutritional literacy, and reducing diet-related diseases. Future research should examine causal relationships and cultural influences to develop effective, evidence-based culinary interventions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101185"},"PeriodicalIF":3.2,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction","authors":"Junsheng Huang ,&nbsp;Xiaorou Yang ,&nbsp;Longfei Cai ,&nbsp;Huiying Zhang ,&nbsp;Wanyin Chen","doi":"10.1016/j.ijgfs.2025.101184","DOIUrl":"10.1016/j.ijgfs.2025.101184","url":null,"abstract":"<div><div>Culinary preparation can involve human health risks, often stemming from the cooking habits of individual chefs and local dietary customs, with high-salt diets being a common concern. As the primary individuals responsible for seasoning dishes, chefs are typically trained through apprenticeships or culinary programs in vocational schools. However, neither pathway usually includes systematic training in food analysis or culinary chemistry. Currently, some kitchens use salinity meters, but these are based on parameters such as density, the refractive index of soluble solids, or electrical conductivity and so are imprecise and of limited effectiveness. To address this, the project reported here designed a low-cost and high-efficiency microfluidic paper-based analytical device (μPAD) for chefs. This device enables quick detection of chloride ions in limited testing environments, allowing for accurate salinity measurements. Before and after an experiment, pre- and post-test questionnaires were distributed to assess how chefs understand salinity and their views on scientific cooking. The survey results revealed a significant increase in chefs’ awareness of salinity in cooking, demonstrating that this practice effectively promotes a low-salt dietary culture, optimizes the nutritional structure of dishes, and meets customer demand for healthier dining options.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101184"},"PeriodicalIF":3.2,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health?","authors":"Óscar Cabral ,&nbsp;Luís Lavrador ,&nbsp;Pablo Orduna ,&nbsp;João Paulo Fernandes ,&nbsp;Carla Torre ,&nbsp;Marina Vaquinhas ,&nbsp;Raquel Moreira","doi":"10.1016/j.ijgfs.2025.101182","DOIUrl":"10.1016/j.ijgfs.2025.101182","url":null,"abstract":"<div><div>The use of smoke as a food preservative exemplifies a highly sophisticated cultural interaction between humans and natural elements. It serves to extend the shelf life of food products while simultaneously enhancing their sensory characteristics. In Portugal, the practice of producing smoked meats and sausages (“enchidos”), traditionally associated with the preservation of pork beyond the typical household winter slaughter season, has profound cultural and territorial significance. Beyond ensuring protein availability, smoked meats and sausages constitute an integral part of Portugal's gastronomic heritage, representing a notable cultural and economic asset. The regulation of their contaminants, particularly Polycyclic Aromatic Hydrocarbons (PAH), have been established following European standards. Given the widely acknowledged carcinogenic potential of PAH, a paradox emerges regarding Portugal's acceptance of elevated levels of these contaminants, which is rationalized by a defence of gastronomic culture and local economies. Through a derogation that permits higher PAH levels in smoked meat products intended for domestic consumption, these predominantly artisanal and traditional products are precluded from being marketed within the European economic area, thereby creating barriers to their dissemination and inclusion in gastrodiplomacy policies. This article examines the cultural, economic, food safety, and public health dimensions associated with Portuguese smoked meats and sausages. It analyses the challenges posed by regulatory frameworks. With it, this article analyses the obstacles to promoting these products, in particular, and Portuguese gastronomy, as a whole, on a global scale, from the lens of gastrodiplomacy and the consolidation of such strategy aiming to yield economic, diplomatic, cultural, tourism, and other benefits.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101182"},"PeriodicalIF":3.2,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Symbiotic honey beverages: A matrix which tells a story of survival and protection of human health from a gastronomic and industrial perspective","authors":"Walter de Paula Pinto Neto ,&nbsp;Thays Maria Costa de Lucena ,&nbsp;Giselle Alves da Paixão ,&nbsp;Neide Kazue Sakugawa Shinohara ,&nbsp;Ana Cristina Pinheiro ,&nbsp;António Augusto Vicente ,&nbsp;Rafael Barros de Souza ,&nbsp;Marcos Antonio de Morais Junior","doi":"10.1016/j.ijgfs.2025.101183","DOIUrl":"10.1016/j.ijgfs.2025.101183","url":null,"abstract":"<div><div>This review provides an overview of how probiotic honey beverages have been used by humankind throughout history to promote protection of human health. After a brief historical explanation with the main reports involving the use of these beverages for medicinal and conservation purposes, their symbiotic effects and the main physicochemical and microbiological properties reported as benefiting this synergistic effect and also for the control of metabolic syndromes are presented. To this end, the main studies that correlate these inherent properties of the beverages and associate their symbiotic and systemic effects during product storage and when subjected to gastrointestinal conditions are summarized. There is evidence that the physicochemical characteristics of the raw materials used, and especially the properties of the final composition of the beverages, can have positive effects on the health and protection of the host. This observation was possible mainly from experimental studies on prebiotic oligosaccharides, phenolic compounds and short-chain fatty acids. Temperature is highlighted as a crucial extrinsic factor for ensuring the product's viability during storage. The success of these honey-based nutraceutical drinks is due to the close relationship humanity has with honey and its derivatives in different culinary techniques in sweet and Savory preparations, especially when it is culturally well-established for having beneficial properties. Additionally, an analysis is conducted on the future scientific and technological research required to further understand these probiotic beverages, particularly for vulnerable groups such as individuals with metabolic diseases and syndromes regarding immune system modulation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101183"},"PeriodicalIF":3.2,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation","authors":"Chunyuan Ping ,&nbsp;Honglian Hu ,&nbsp;Jicai Bi ,&nbsp;Xiang Li ,&nbsp;Yuwen Yi ,&nbsp;Mingfeng Qiao","doi":"10.1016/j.ijgfs.2025.101180","DOIUrl":"10.1016/j.ijgfs.2025.101180","url":null,"abstract":"<div><div>Reheating can distort the flavor profiles of prepared dishes. This study investigated the effects of microwaving, water bath, stir-frying, and steaming on the flavor of Yu-Shiang Shredded Pork (YSSP), with the unheated sample as the control. The taste and aroma profiles of YSSP were comprehensively analyzed by electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), and free amino acids determination. The results showed that microwaving was the most effective method in preserving the original flavor profile of YSSP. A total of 55 compounds were detected by GC-IMS, relative odor activity value combined multivariate statistical analysis revealed that cyclohexanone, sulcatone, isoamyl acetate-D, linalool, 1-propanol, 2-methyl-D, β-pinene, γ-terpinene, and 2-pentyl furan as key markers of flavor distortions during reheating. Although microwaving altered the flavor, it was still the most effective method for preserving the authentic flavor profile of YSSP compared to other reheating methods. This study provides a theoretical foundation for optimizing reheating methods to preserve the original flavor of prepared food products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101180"},"PeriodicalIF":3.2,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D-printability of culinary foams prepared with aquafaba powder","authors":"İlkcan İşleyici,&nbsp;Nihat Yavuz","doi":"10.1016/j.ijgfs.2025.101175","DOIUrl":"10.1016/j.ijgfs.2025.101175","url":null,"abstract":"<div><div>This study investigated the potential of foaming non-natively extrudable foods, specifically apple puree and caramel sauces, for 3D food printing (3DFP) applications. Aquafaba, recovered from chickpea cooking, was used as a foaming agent due to its high foaming properties and plant-based nature. Caramel samples exhibited Newtonian behavior, while apple samples followed the Power Law model, transitioning to Bingham-Plastic fluid behavior at higher aquafaba concentrations. Foaming properties increased with aquafaba concentration, with enhanced foam stability and reduced liquid leakage. Monomodal bubble size distributions were observed, with smaller bubbles in caramel foam due to higher viscosity. Sensory analysis revealed changes in appearance, consistency, and mouthfeel with increasing aquafaba concentration. Infill ratio and foam aging significantly influenced the length and height of printed pyramid shapes, with apple foam displaying greater size discrepancies. Foam aging and printing effects increased Sauter mean diameter and overrun values. Despite distortions in high infill ratio prints, smoother surfaces were achieved with longer foam aging. Finally, octopus shapes exhibited closer adherence to the 3D model dimensions, with decreasing height trends over time. This study highlights the potential of aquafaba-based foams for 3DFP applications, offering new opportunities for innovative and customizable food designs in gastronomy. These applications are especially valuable for enhanced sensory experiences while maintaining a focus on sustainability and plant-based ingredients.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101175"},"PeriodicalIF":3.2,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement in texture and flavor of prepared meat patties with natural marination ingredients","authors":"Xingrui Xu ,&nbsp;Fei Gao ,&nbsp;Xinqi Yang ,&nbsp;Wanling Li ,&nbsp;Xinglian Xu ,&nbsp;Huhu Wang","doi":"10.1016/j.ijgfs.2025.101181","DOIUrl":"10.1016/j.ijgfs.2025.101181","url":null,"abstract":"<div><div>This study investigated the effects of four natural ingredients including <em>Lentinula edodes</em> (<em>L. edodes</em>) powder, yeast extract, germinated brown rice (GBR) powder, and chicken soup on the texture and flavor of prepared meat patties. Samples were subjected to five marinating treatments (Con group: basic formulation; non-LE group: formulation without <em>L. edodes</em> powder; non-CS group: formulation without chicken soup; non-YE group: formulation without yeast extracts; AI group: all ingredients included). The results showed that the four treatments, using different ingredients, significantly reduced reheating loss. Compared to the other groups, the AI group exhibited the highest percentage of P₂₁ (the proportion of immobilized water in the total water content). The texture of the four treatment groups were improved to the same extent. Non-LE, non-CS, and non-YE groups showed a significant increase in umami and sweet taste amino acid contents. Meanwhile, high levels of flavor nucleotides, aldehydes, and esters were observed in the non-CS and AI groups., with the non-CS group receiving the highest sensory score. These findings suggest that the non-CS group offers a better combination of natural ingredients, indicating its potential for developing premium, flavorful meat patties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101181"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes","authors":"Min You ,&nbsp;Jinsong Chen ,&nbsp;Yanyan Chen ,&nbsp;Ping Yang ,&nbsp;Chenchen Qi ,&nbsp;Chunhui Zhang ,&nbsp;Feng Huang","doi":"10.1016/j.ijgfs.2025.101177","DOIUrl":"10.1016/j.ijgfs.2025.101177","url":null,"abstract":"<div><div>This study aimed to evaluate the quality, oxidation, and digestion properties of beef stewed with different proportions of tomatoes. Results revealed that the addition of tomatoes decreased the pH, L∗, and Tarner–Bratzler shear force (WBSF) values of beef and increased the a∗ values in a dose-dependent manner; however, it had no significant effect on the b∗ values and cooking loss of beef. Furthermore, the content of free amino acids (FAAs) and nucleotides in beef and tomatoes may be balanced dynamically based on the concentration. Some sweet and umami amino acids in tomatoes can enhance the taste of beef. The addition of tomatoes into stewed beef exhibited a significant inhibitory role on lipid and protein oxidation. Furthermore, the protein digestibility of beef stewed with different proportions of tomatoes demonstrated a downward and subsequently upward trend in the gastric and intestinal digestion stages, thereby confirming the decreased particle sizes of beef. The mechanisms behind this trend are likely to be the association of active components with beef proteins and their antioxidant effects. Overall, the addition of tomatoes into stewed beef can improve the quality, antioxidant effects, and digestion properties of beef, which provides a theoretical basis for the development of nutritional meat products based on raw material interaction.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101177"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of má-là flavor in contributing desirable oral perceptions during wine drinking: The seeking of sensory harmony between grape wines and sichuan cuisines in a physiochemical perspective","authors":"Siyu Li ,&nbsp;Zhengbo Guo ,&nbsp;Hanyue Dong ,&nbsp;Dabing Ren ,&nbsp;Lang Li ,&nbsp;Lunzhao Yi","doi":"10.1016/j.ijgfs.2025.101178","DOIUrl":"10.1016/j.ijgfs.2025.101178","url":null,"abstract":"<div><div>China nowadays has achieved a great success in popularizing grape wine drinking in different regions. However, there are no clear wine and Chinese food paring guides that have been proposed compared with the fully developed wine-food pairing theory in the Western society, which definitely limits the enjoyment of wines on the Chinese dining-table. The Sichuan cuisine flavor is recognized as the most representative Chinese cuisine flavor worldwide. In this review, the typical flavor, Má-Là, in Sichuan cuisines is used as an example to explore possible interactions among flavor molecules within wines and Sichuan cuisines in the mouth and to discuss potential influences on the overall oral flavor perception when enjoy wines and Sichuan cuisines. The context of this review is divided into four parts. The first part presents general categorizations of famous Chinese cuisines and their regional distributions and flavor characters. The second part introduces the Má-Là flavor in Sichuan cuisines, including flavor descriptions and resources, influential chemical components, and sensory functioning mechanisms. The third part focuses on explaining effects of wine components on modifying the oral environment. Finally, potential consequences on the interactive oral sensory perceptions between wines and Sichuan cuisines are proposed. According to our knowledge, this is the first review that illustrates flavor interactions of wines and typical Chinese cuisines, which provides readers better understandings either of paring wines and cuisines, or of developing novel specific wine/cuisine products that offer ideal flavor experiences to consumers during the wine-food consumption.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101178"},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}