International Journal of Gastronomy and Food Science最新文献

{"title":"Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization","authors":"Jicai Bi ,&nbsp;Chunyuan Ping ,&nbsp;Zhuo Chen ,&nbsp;Zhen Yang ,&nbsp;Bian Li ,&nbsp;Yueyue Gao ,&nbsp;Yao Zhang ,&nbsp;Hongju He","doi":"10.1016/j.ijgfs.2024.100939","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100939","url":null,"abstract":"<div><p>Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB.</p><p>Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV&gt;1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate-D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB.</p><p>This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140632594","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":"Exploring the influence of user-friendly cutlery on the food consumption levels","authors":"Kenichi Shibuya ,&nbsp;Risa Santa ,&nbsp;Mana Miyamoto","doi":"10.1016/j.ijgfs.2024.100935","DOIUrl":"10.1016/j.ijgfs.2024.100935","url":null,"abstract":"<div><p>Thirty-five participants completed the study. Two ad libitum food intake sessions were conducted, one using conventional chopsticks (Normal) and the other with user-friendly chopsticks supported by an adapter (Supported). All participants reported that Supported chopsticks were easier to use compared to the Normal ones. The results revealed a statistically significant 22.5% reduction in the volume of food consumed in a single bite with Supported chopsticks compared to Normal chopsticks (p &lt; 0.05). Furthermore, a significant 12.0% decrease in the overall volume of food intake was observed when using Supported chopsticks compared to the Normal chopsticks (p &lt; 0.05). These findings suggest that the easy of using cutlery can induce influence both bite size and overall food intake.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140759249","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":"Smoked meat and tradition: Popularity, notoriety, and quality perception","authors":"Wanessa Karine da Silva Lima ,&nbsp;Larissa Tannus Rebouças ,&nbsp;Permínio Oliveira Vidal Júnior ,&nbsp;Isabella de Matos Mendes da Silva ,&nbsp;Ryzia de Cassia Vieira Cardoso","doi":"10.1016/j.ijgfs.2024.100934","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100934","url":null,"abstract":"<div><p>Debate about artisanal products has been on the rise, stemming from initiatives that seek to preserve local food traditions, while dealing with health concerns. In Brazil, smoked meat (Portuguese: <em>carne de fumeiro</em>) is a kind of smoked pork, typical in the town of Maragogipe, in the Northeastern state of Bahia, also popular in other regions. The objective of this study was to understand the popularity and notoriety of smoked meat, as well as the perception of sanitary quality, from the consumers’ perspective and practices. A descriptive study was carried out, which involved consumers residing in municipalities in Bahia, with data collection through an online questionnaire and data treatment by descriptive statistics and association tests. 378 consumers participated in the study, of which 48% purchased the product in supermarkets, highlighting flavor/aroma (25.7%) as the factor that most influenced the choice. As for consumption practices, participants reported consuming this meat at home or in bars and restaurants, the main ways of preparing it being fried (36.9%), roasted (22.5%) or as an ingredient in preparations (22.4%) such as <em>farofa</em>, feijoada and puree. Despite its popularity, 40.2% indicated that the product could pose some risk to health, with an association with the need for labeling (p &lt; 0.027), as a way of guaranteeing the identification of origin, shelf life and inspection of the product. Participants also mentioned the possibility of risks present in meat, such as bacteria (30%) and chemical substances (20.1%). The findings show the popularity of smoked meat, expressing its potential as a geographical indication, while pointing out to the perception of sanitary risks, signaling the need for regulation and quality control, aiming to promote its notoriety and market expansion.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140641307","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":"Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods","authors":"Charlotte Vinther Schmidt,&nbsp;Husnain Raza,&nbsp;Karsten Olsen,&nbsp;Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2024.100944","DOIUrl":"10.1016/j.ijgfs.2024.100944","url":null,"abstract":"<div><p>Roe from marine organisms provides a valuable and nutritious resource as food for humans with a bounty of proteins, essential amino acids, and poly-unsaturated fatty acids with a very favourable n-3/n-6 ratio. Based on an extensive review of the literature, the paper provides information on the proximate composition of water, protein, lipid, carbohydrate, cholesterol, free amino acids, fatty acids, and caloric content as well as data of egg sizes for a wide range of selected roe from different species. The data is collected with a view to guide uses of roe for gastronomic purposes with a focus on taste and texture and to stimulate further research to fill the knowledge gap for a range of species. In particular, it is pointed out that more knowledge about the taste and texture properties of roe can be used to facilitate umamification of plant-rich food.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000775/pdfft?md5=b0dcaf2a6f449e51796de0cfe826bfe7&pid=1-s2.0-S1878450X24000775-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140760513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the consumer perception of seafood: A look at Brazilians","authors":"Thayrine Rodrigues Martins ,&nbsp;Márcio Rodrigues de Andrade ,&nbsp;Marcela de Alcantara ,&nbsp;Inayara Beatriz Araujo Martins ,&nbsp;Laudiane Justo Sant'Anna ,&nbsp;Fabiola Helena dos Santos Fogaça ,&nbsp;Amauri Rosenthal ,&nbsp;Rosires Deliza","doi":"10.1016/j.ijgfs.2024.100938","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100938","url":null,"abstract":"<div><p>Although Brazil has a wide variety of marine aquaculture species, production is still incipient compared to the world's main producers, and consequent consumption by the population does not reach recommended levels. Understanding the reasons that lead consumers to low consumption of seafood and scallops can help leverage the sector, favoring the local gastronomy, in addition to enhancing the consumption of good quality proteins. The word association (WA) technique, modulated by the food neophobia and the socio-demographic profiles of participants, was used to investigate the perception of Brazilian consumers in relation to seafood and scallops with the aim to contribute to the development of strategies that can collaborate to increase the consumption of these products. The study was carried out with 738 people (56% female). The associations generated by participants were mainly related to positive hedonic characteristics: tasty, delicious and good, especially when they were asked about seafood. These positive hedonic characteristics were less mentioned for scallops and mainly among participants who do not consume seafood regularly. In general, income, consumption habits and lack of knowledge about scallops can interfere with the frequency of the mollusk consumption. The degree of food neophobia played a role on participant's task and the associations generated by low and medium food neophobia consumers for seafood were mainly related to positive hedonic characteristics. The results provided interesting information on consumers' perceptions of seafood and scallops and may contribute to the development of products that better meet consumer expectations, contributing to the expansion and diversification of the local culinary.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140649208","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":"I'm a traditionalist, I Don't like pizza and street food: The relationship between cultural consumption habits and food preferences","authors":"Gizem Sultan Kaman ,&nbsp;İrfan Yazicioğlu","doi":"10.1016/j.ijgfs.2024.100932","DOIUrl":"10.1016/j.ijgfs.2024.100932","url":null,"abstract":"<div><p>According to the stratification theory by Bourdieu, music taste, literary genres read and taste-related patterns such as eating constitute the determinants of cultural consumption of individuals based on their position in their social class and also function as a criterion set to separate or differentiate themselves from other individuals in the same social class. This study aims to investigate the relationship between the cultural consumption patterns of individuals and food preferences within the scope of the stratification theory. This research adopted a multi-methodical research method for this purpose and determined the food consumption preferences of individuals by categorizing them performing clustering analysis within the framework of the stratification theory, and then the cultural consumption patterns of the obtained groups were revealed using multiple correspondence analysis. As a result of the analyses, participants’ food preferences were grouped as traditionalists, yes-sayers, modernists, hedonists and weight controllers. When the results regarding the relationship between cultural consumption and their food preferences are examined, the food group that the traditionalists have been avoiding is pizza and street tastes, while they do not prefer/dislike classical western music, Latin and heavy metal out of music genres, poetry out of literary genres. The individuals in the weight controllers group liked rock music and classical Western music, while they did not like arabesque music and religious music genres. Modernists prefer international cuisine products and fish. While yes-sayers liked religious music in the cluster, they did not like Turkish folk music. Hedonists, on the other hand, avoided from arabesque and protest music genre.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140779430","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":"Art of food: Systematic literature review of culinary creativity","authors":"Betül Öztürk","doi":"10.1016/j.ijgfs.2024.100940","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100940","url":null,"abstract":"<div><p>The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140649209","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 destination enchantment: The strategic interplay of local gastronomy in regional tourism development","authors":"Nuria Recuero-Virto,&nbsp;Cristina Valilla Arróspide","doi":"10.1016/j.ijgfs.2024.100931","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100931","url":null,"abstract":"<div><p>This study delves into the dynamic realm of tourism research, highlighting the significance of local cuisine in destination allure. By leveraging regional food for branding and growth, it enriches visitor experiences while reinforcing regional identity. Utilizing Grounded Theory and Atlas.ti software, the research explores the influence of personal motivations, preferences, and risk perceptions on tourists and food enthusiasts. Through five expert interviews and a thorough literature review, it uncovers nuanced insights into tourists’ attitudes towards culinary tourism. With a particular focus on the Basque region, it underscores the strategic deployment of sensory gastronomic experiences for effective place-branding.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000647/pdfft?md5=4970bb1a2517ea6ea1bec6eb2d941b50&pid=1-s2.0-S1878450X24000647-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140622319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).","authors":"Elena Martínez ,&nbsp;Fernando Ramos-Escudero","doi":"10.1016/j.ijgfs.2024.100930","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100930","url":null,"abstract":"<div><p>The use of agri-food byproducts for the reformulation of traditional products is raising popularity, due to the bioactive and nutritional components that remain in these byproducts. In this study, sacha inchi and sinami oil-pressed cakes and cocoa bean shells were used to replace refined wheat flour in a traditional Peruvian bread. The aim of this research was to determine the physicochemical (color, texture, proximate composition, fatty acid profile and antioxidant capacity) and sensory parameters (external appearance, odor, taste, and texture) of different flatbread formulas. Results showed that reformulated bread presented a better nutritional profile, where its protein and fibre content stand out compared to traditional wheat flour sample. Besides, the lipidic profile is improved when by-product flours are used, and, in addition, in samples reformulated with cocoa flour and sinami, the content on polyphenols, DPPH and the antioxidant capacity increases considerably. The reformulation affects all the sensory parameters, but although the new formulas have obtained lower values for almost all the parameters, in general, almost all the samples present values above zero, which demonstrates the great acceptance of the reformulated samples.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000635/pdfft?md5=db343214d480b71d0c6e5f2506e4eb48&pid=1-s2.0-S1878450X24000635-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140551416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini","authors":"M. Dzhivoderova-Zarcheva ,&nbsp;K. Nikovska ,&nbsp;S. Ivanova ,&nbsp;E. Dimitrova","doi":"10.1016/j.ijgfs.2024.100925","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100925","url":null,"abstract":"<div><p>The study investigated the descriptive attributes and sensory profiles of dairy starch creams (DSC), incorporating various concentrations (3%, 6%, 12%) and types of tahini, namely hazelnut (HT), almond (AT), and sunflower (ST). Quantitative descriptive analysis (QDA) was used to describe and quantify sensory descriptors, resulting in a consensual list of attributes. Principal components analysis (PCA) was then applied to characterize the tahini-starch creams. The results have shown that the incorporation of tahini into the dessert creams impacts the perception of sensory attributes. As the concentration of added tahini increased, the products' stability and consistency, as well as sensations of adhesion, homogeneity, and gelatinousness, decreased. The sweet taste sensation heightened with an increase in hazelnut tahini concentration in the desserts. Notably, the cream with 6% almond tahini, positioned in the middle of the PCA plot, demonstrates the most balanced attributes in terms of appearance, aroma, taste, flavor, aftertaste, and texture, with the highest level of homogeneity.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000581/pdfft?md5=62cd049177b1f9c7a4e3a206ad9b8031&pid=1-s2.0-S1878450X24000581-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140555322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}