International Journal of Gastronomy and Food Science最新文献

{"title":"Harmonising flavours: How arousing music and sound influence food perception and emotional responses","authors":"Yi Hsuan Tiffany Lin ,&nbsp;Daniel Shepherd ,&nbsp;Kevin Kantono ,&nbsp;Charles Spence ,&nbsp;Nazimah Hamid","doi":"10.1016/j.ijgfs.2024.101093","DOIUrl":"10.1016/j.ijgfs.2024.101093","url":null,"abstract":"<div><div>This study aims to provide a novel understanding of how music and sound varying in arousal can affect temporal changes in food perception and the corresponding emotional responses, measured through both subjective and objective (i.e., electrophysiological) methods. Exciting conditions are associated with low valence and high arousal, whereas calm conditions are associated with high valence and low arousal. Calm music (CM), calm sound (CS), and a combination of calm music and sound (CMCS) evoked emotions such as joy, relaxation, calmness, pleasantness, and at ease, and were correlated with the perception of sweetness and creaminess. Conversely, exciting music (EM) increased arousal, evoked emotions such as, activity, enthusiasm, energy, and excitement, and amplified the perception of roasted and bitter flavours. Exciting sounds (ES) and combined exciting music and exciting sound (EMES) conditions were positively correlated with anxiety, fatigue, unease, unhappiness, difficulty concentrating, irritation, and restlessness, as well as enhancing the perception of roasted and bitter flavours. Furthermore, the EM and EMES conditions gave rise to significantly higher skin conductance and respiration rate, with corresponding correlations with the perception of roasted and bitter flavours. The ES and EMES conditions demonstrated significantly higher heart rate and respiration rate. The CM condition showed significantly higher heart rate and emotional responses while the CS condition showed significantly higher skin conductance. The findings of this study indicate that sensory attributes are closely associated with the emotions and physiological responses evoked when consuming ice cream under different music and sound conditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101093"},"PeriodicalIF":3.2,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153015","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":"Trend in the consumption of traditional dishes of colima, Mexico: Demographic characteristics and preferences","authors":"Alin Jael Palacios-Fonseca ,&nbsp;Alicia Moreno-Ortega ,&nbsp;Itzel Sosa-Argáez ,&nbsp;Rafael Moreno-Rojas","doi":"10.1016/j.ijgfs.2024.101091","DOIUrl":"10.1016/j.ijgfs.2024.101091","url":null,"abstract":"<div><div>Gastronomy anywhere is dynamic. Knowing the current consumption trend of traditional dishes allows us to identify changes in the preference of dishes in the diet. Given the lack of previous information, the present study aimed to identify the dishes recognized as traditional by the Colima population and identify their frequency of consumption, place of consumption, discrimination by sex, age groups, social stratum, and geographical location. A survey was applied with a questionnaire composed of 29 questions divided into three sections. The first section contains general and socioeconomic data. The second section is on the identification and evaluation of traditional Colima dishes, and the third section is on each dish's frequency and place of consumption. 607 surveys were made in which the most typical Colima gastronomy dishes were identified: pozole by 90% of those interviewed, sopitos by 82%, chilaquiles by 80%, ceviche by 75% and enchiladas by 73%. Likewise, it was also possible to verify that pozole and sopitos are primarily consumed in homes throughout the year. For each question asked, the effect of demographic classification factors was verified using the Mann-Whitney U and Kruskal-Wallis tests. The demographic characteristics revealed differences in the preference or consumption of typical dishes. By recognizing traditional dishes, a nutritional evaluation can be carried out on them and give added value.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101091"},"PeriodicalIF":3.2,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153017","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":"A topological analysis of the space of recipes","authors":"Emerson G. Escolar,&nbsp;Yuta Shimada,&nbsp;Masahiro Yuasa","doi":"10.1016/j.ijgfs.2024.101088","DOIUrl":"10.1016/j.ijgfs.2024.101088","url":null,"abstract":"<div><div>In recent years, the use of data-driven methods has provided insights into underlying patterns and principles behind culinary recipes. In this exploratory work, we introduce the use of topological data analysis, especially persistent homology, in order to study the space of culinary recipes. In particular, persistent homology analysis provides a set of recipes surrounding the multiscale “holes” in the space of existing recipes. We then propose a method to generate novel ingredient combinations using combinatorial optimization on this topological information. We made biscuits using the novel ingredient combinations, which were confirmed to be acceptable enough by a sensory evaluation study. Our findings indicate that topological data analysis has the potential for providing new tools and insights in the study of culinary recipes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101088"},"PeriodicalIF":3.2,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153019","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":"Effects of cooking on glutathione, cysteine, beta-carotene, ascorbic acid concentrations and antioxidant activity of red bell peppers (Capsicum annum L.)","authors":"İnci Cerit,&nbsp;Dilek Pabuçcu,&nbsp;Melike Sezgin,&nbsp;Beyzanur Bulut,&nbsp;Omca Demirkol","doi":"10.1016/j.ijgfs.2024.101092","DOIUrl":"10.1016/j.ijgfs.2024.101092","url":null,"abstract":"<div><div>Cooking is important to prevent spoilage and enhance the flavor of some foods. However, different cooking methods and times can cause positive and negative changes in the chemical composition of vegetables, affecting the concentration and bioavailability of beneficial compounds. One study evaluated the effects of various cooking methods on the glutathione content, antioxidants, and antioxidant capacity of commonly consumed red peppers. Deep-frying generally led to negative antioxidant and antioxidant activity changes based on dry weight. At the same time, the microwave method increased glutathione concentration by 24.21%, the boiling method increased beta-carotene concentration by 16.26%, and the air-frying and baking methods increased total phenolic content by 24.18% and 42.43%, respectively. There was no notable drop in DPPH radical scavenging activity except with deep-frying. Baked peppers had the highest FRAP value, even compared to raw peppers. Air-frying significantly outperformed deep frying in preserving antioxidants.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101092"},"PeriodicalIF":3.2,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153022","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":"Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles","authors":"Hui-Ling Tan ,&nbsp;Kok-Cheong Yong ,&nbsp;Thuan-Chew Tan ,&nbsp;Azhar Mat Easa","doi":"10.1016/j.ijgfs.2024.101089","DOIUrl":"10.1016/j.ijgfs.2024.101089","url":null,"abstract":"<div><div>The current study investigated the novel impacts of teas, microbial transglutaminase (MTG), and soy protein isolate (SPI) combinations on the cooking characteristics, pH of dough and noodles, color, texture, tensile strength, and microstructure of white-salted noodles (WSN). Sodium chloride (NaCl) was added at 1.5g, with MTGSPI-teas containing 2.5% green tea (GT), oolong tea (OT), black tea (BT), or white tea (WT), along with 1.5% MTG and 5% SPI of flour weight. The optimal cooking time of tea-infused noodles was shorter (6–6.5 min) than that of WSN-NaCl (control) and WSN-MTGSPI (8 min). Control and WSN-MTGSPI-WT yielded the highest cooking yields, while WSN-MTGSPI showed the lowest cooking loss. Tea additives influenced dough pH, with WSN-MTGSPI-GT exhibiting the highest pH after cooking. All WSN shifted towards yellower tones. WSN-MTGSPI, WSN-MTGSPI-GT, WSN-MTGSPI-BT, and WSN-MTGSPI-OT were firmer than control. WSN-MTGSPI-BT emerged as notable tea-infused noodles, displaying reduced cooking durations, firmer textures, and denser microstructure compared to control. These findings showed that the incorporation of tea, especially BT, with MTG and SPI improved the quality of WSN, offering a novel enhancement, suggesting potential for developing premium, health-oriented noodle products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101089"},"PeriodicalIF":3.2,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152414","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":"Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations","authors":"José María Martín-Miguélez ,&nbsp;Jordi Bross ,&nbsp;Diego Prado ,&nbsp;Esther Merino ,&nbsp;Ramón Perisé Moré ,&nbsp;Julián Otero ,&nbsp;Andoni Luis Aduriz ,&nbsp;Josué Delgado","doi":"10.1016/j.ijgfs.2024.101090","DOIUrl":"10.1016/j.ijgfs.2024.101090","url":null,"abstract":"<div><div>This review aims to comprehensively analyze the current status and future perspectives of <em>Rhizopus oryzae</em> and <em>Rhizopus oligosporus</em> in the Western market, with a focus on their potential integration into occidental food systems. The work seeks to trace the expansion of these molds from traditional Indonesian fermented foods to global applications, examining their characteristics, benefits, and potential hazards. Current approaches to incorporating <em>Rhizopus</em> spp. into Western food systems are discussed, including enzyme and metabolite extraction, fermentation of by-products, and innovative culinary applications. The review assesses current approaches for incorporating <em>Rhizopus</em>-based products to Western tastes, showcasing examples from fine dining to casual restaurants. Additionally, it addresses the potential of <em>R. oryzae</em> and <em>R. oligosporus</em> fermentation in sustainable food production, waste valorization, and the development of functional foods. By outlining future research and development perspectives, the review aims to emphasize the need for scientific studies and regulatory frameworks and cross-cultural culinary innovation to fully realize the potential of <em>Rhizopus</em> species in the Western food industry. Ultimately, this comprehensive analysis seeks to provide valuable insights and guide future efforts in integrating these beneficial molds into occidental food systems.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101090"},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151926","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 nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process","authors":"Wenzheng Zhu ,&nbsp;Xue Huai ,&nbsp;Zhao Zhao ,&nbsp;Zhanpeng Zhu ,&nbsp;Xinyu Zhang ,&nbsp;Yang Sun ,&nbsp;Beining Zhang ,&nbsp;Yan Xu ,&nbsp;Xiaoyan Zhou","doi":"10.1016/j.ijgfs.2024.101084","DOIUrl":"10.1016/j.ijgfs.2024.101084","url":null,"abstract":"<div><div>Sandiao soup is a classic feature of Huaiyang cuisine. This study analyzed the changes in Sandiao soup’s nutritional components and flavor compounds during its production via the traditional refinement process, with a focus on determining the changes in the pH, salinity, color, calorific value, and amino acid and nucleotide composition of the soup during the suspension part of this process. The changes in the main components and flavor compounds of Sandiao soup were analyzed using an electronic tongue and electronic nose and by gas chromatograph–ion mobility spectroscopy (GC-IMS). As the simmering time of the soup increased, its pH decreased, salinity and solid content increased, clarity increased, and brightness decreased, correlating with the highest sensory score. In addition, as the suspension time of the soup increased, its nucleotide content increased (particularly its concentration of inosine monophosphate and guanosine monophosphate, which are significant flavor components in the soup), and the concentration of free amino acids increased, with the concentrations of alanine and glutamic acid being the highest. Principal component analysis revealed that the taste of the soup changed during the suspension process. GC-IMS analysis identified 35 flavor compounds in the soup and showed that aldehydes (particularly nonanal and hexanal), alcohols, ketones, and esters made the greatest contributions to the flavor. The best results in terms of color, flavor, and other organoleptic indicators were achieved when the stock was processed three times. Overall, the results show that Sandiao soup becomes enriched in nutritional components and key flavor compounds as the suspension time during its processing increases.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101084"},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152398","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":"Holistic advisory tool to evaluate and enhance sustainable food procurement practices in professional kitchens","authors":"Luke J. Schafer ,&nbsp;Albert Rise Nielsen ,&nbsp;Anna Inisan ,&nbsp;Christian Bugge Henriksen ,&nbsp;Edith Welker ,&nbsp;Isabel Kuntzsch ,&nbsp;Line Rise Nielsen ,&nbsp;Marin Lysak ,&nbsp;Torsten Arendrup ,&nbsp;Malgorzata Swiader","doi":"10.1016/j.ijgfs.2024.101087","DOIUrl":"10.1016/j.ijgfs.2024.101087","url":null,"abstract":"<div><div>Societal-wide transformation of our food system is necessary to secure sustainable food for the future. Such a large-scale transformation requires pulling equally large levers of change. Food procurement offers one such lever as it is an aggregator of food demand for the masses. In order to measure food procurement, an all-encompassing interpretation of a sustainable meal is needed to account for all social, economic and environmental variables. In addition, professional kitchens and procurement officers alike need to be equipped with holistic tools and simple outputs for communicating sustainable progress. This study outlines the development of a holistic advisory tool that is co-created together with stakeholder feedback and industry experts. The tool is a cloud service built with open source tools that rely on indicators focused on the biosphere base of the Sustainable Development Goals (SDG) Wedding Cake Framework. Potential indicators are screened using a novel interpretation of SMART criteria, the SMARTc Food Procurement Indicator Selection Criteria to ensure outputs are easy to estimate based on current data, can be achieved within current budgets and are easily communicable in the fast-paced gastronomy sector. While there is no literary consensus on the best food procurement variables, nor how to measure them, the holistic advisory tool focuses on Plant-Meat-Dairy Ratio, organic percentage, carbon footprint and seasonality. Moreover, in the absence of industry standards, such a comprehensive tool offers the possibility to measure and compare sustainable food procurement to planetary health diet recommendations and between professional kitchens themselves. Preliminary results are positive, however further development is needed to improve precision, comparability and interpretability. The ongoing development and widespread application of this tool will aid the process of procuring sustainable food while simultaneously contributing to measurable transformation of the food system.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101087"},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152883","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":"Predictors of food neophobia among Turkish university students and its association with food choices from online Turkish restaurant menu","authors":"Ezgi Bellikci-Koyu ,&nbsp;Yasemin Karaağac ,&nbsp;Leyla Özgen ,&nbsp;Yasemin İlhan","doi":"10.1016/j.ijgfs.2024.101085","DOIUrl":"10.1016/j.ijgfs.2024.101085","url":null,"abstract":"<div><div>The aim of this study was to investigate the factors associated with food neophobia (FN) among Turkish university students, with a particular focus on comparing FN levels between students in food-related and non-food-related programs. Additionally, the impact of FN on food choices was investigated. Three groups of students were recruited: cookery/gastronomy and culinary arts (COOK) students (n = 484), nutrition and dietetics/food engineering (NUTRI-FOOD) students (n = 448), and students from non-food-related (NON-FOOD) departments (n = 431). Data included socio-demographic information, the Food Neophobia Scale (FNS), and an online food choice experiment using Turkish restaurant and café menus. The menu included options designed to evoke neophobic responses in the categories of starter, soup, main course, dessert, and beverage. The results of the study indicated that students’ department, international experience, and socio-demographic factors were the determinants of FN among students. COOK students exhibited lower odds of medium (OR: 0.68, 95% CI 0.49–0.95) and high (OR: 0.33, 95% CI 0.23–0.46) FN compared to students in NON-FOOD programs. However, FN levels did not differ between NUTRI-FOOD and NON-FOOD students. Higher academic year, higher paternal education and experience of being abroad were associated with lower FN, whereas lower appetite, history of food poisoning and middle income were associated with higher FN. Moreover, FN was negatively correlated with familiarity with most of the menu items. FN significantly influenced food choice, with students exhibiting high FN less likely to choose unfamiliar foods from online restaurant and café menus. The results highlight the link between familiarity with Turkish cuisine, food choice and FN.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101085"},"PeriodicalIF":3.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152413","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":"How foodies support sustainable diets and food systems: A comparative study of motivations, practices and behaviors across four countries","authors":"Gary J. Pickering ,&nbsp;Justine Wilson","doi":"10.1016/j.ijgfs.2024.101086","DOIUrl":"10.1016/j.ijgfs.2024.101086","url":null,"abstract":"<div><div>The current global agrifood system is unsustainable, inequitable, unhealthy and not resilient to respond to climate change. The demand behaviour of consumers offers one avenue to help drive system change. While foodies – individuals with high interest and involvement in food - have a unique relationship with food and influence broader trends and innovation within the industry, the extent to which they are engaged in sustainability dietary practises is largely unexplored in the literature. The purpose of this study (Oct–Nov 2023) was to assess the level of engagement (LOE) of foodies and non-foodies for 15 sustainable dietary actions across behaviours representing social, economic, and environmental dimensions of sustainability. The study explored the knowledge, motivations, practices and behaviors of adult foodies versus non-foodies (n = 824) toward sustainable diets across four high-income countries of the Global North (Australia, Canada, England and the United States). Four assessment tools (12-item Foodie Index, 25-item Food Literacy Scale, 14-item Food Sustainability Concern Scale, 6-item New Ecological Paradigm Scale) were administered online to explore significant relationships with sustainable diets. Results show that LOE with sustainable dietary practices is positively associated with foodiness, food literacy, food sustainability concern, and NEP scores (<em>p</em>(<em>r)</em> &lt; 0.05). Importantly, foodies have a higher LOE for each dietary behaviour than do non-foodies (<em>p</em>(<em>F</em>) &lt; 0.05). Similarly, foodies have higher food literacy and food sustainability concern, but not NEP scores (<em>H</em>). Together, these findings suggest that the greater food knowledge of foodies is leveraged into sustainable dietary action through heightened concern for food sustainability. We argue that foodies are both well-positioned and predisposed to act as agents of change in support of a more sustainable agri-food system, and that this can be promoted through targeted policy and education initiatives.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101086"},"PeriodicalIF":3.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152415","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}