International Journal of Gastronomy and Food Science最新文献

{"title":"Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production","authors":"Büşra Onat ,&nbsp;R. Tolga Niçin ,&nbsp;N. Afranur Kanıbol ,&nbsp;Ece Çetin ,&nbsp;Duygu Zehir Şentürk ,&nbsp;Ömer Şimşek","doi":"10.1016/j.ijgfs.2025.101104","DOIUrl":"10.1016/j.ijgfs.2025.101104","url":null,"abstract":"<div><div>The objective of this study is to assess the microbiological, chemical, and sensory attributes of Jerusalem artichoke (JA) based water kefir, a novel formulation aimed at producing a synbiotic beverage. The addition of JA resulted in an initial pH of 7.14, which decreased to 3.59 after 36 h of fermentation, compared to a decrease from 7.51 to 5.28 in the control sample. Similarly, the titratable acidity increased to 0.89 g/L in the JA-based sample versus 0.62 g/L in the control, with no statistically significant difference observed in the acidification rate (p &gt; 0.05). The JA-based water kefir exhibited significantly higher LAB populations, with <em>Lactobacillus</em> sp. and <em>Lactococcus</em> sp. counts reaching 8.52 log CFU/mL and 7.14 log CFU/mL, respectively, compared to 5.65 log CFU/mL and 5.57 log CFU/mL in the control. DGGE analysis confirmed this trend by revealing a more diverse LAB community in the JA-based sample at the end of fermentation. Notably, <em>Leuconostoc mesenteroides</em> emerged as the dominant LAB species in JA-based water kefir, representing approximately 65% of the LAB population at the end of fermentation, with its count reaching 5.54 log CFU/mL out of the total 8.52 log CFU/mL for <em>Lactobacillus</em> sp. Regarding chemical constituents, the principal volatile compounds identified in JA-based water kefir included ethyl acetate, 3-Methyl-1-butanol, Phenethyl alcohol, nonanoic acid, capric acid, and myristic acid. Furthermore, the addition of JA to water kefir significantly increased the presence of prebiotic compounds such as inulin and fructooligosaccharides (FOS), as evidenced by the fructan content, which reached 0.546 g/100 mL during fermentation. A strong positive correlation was observed between the fructan content and LAB growth during fermentation (Pearson's r = 0.92 for Lactobacillus sp. and r = 0.89 for total LAB counts), demonstrating the impact of JA on the fermentation process and microbial proliferation. Principal Component Analysis (PCA) revealed a significant correlation between the utilization of JA as a substrate and the duration of fermentation. In conclusion, Jerusalem artichoke, with its fructan content reaching 0.546 g/100 mL, serves as a significant substrate for water kefir fermentation, enriching the beverage with inulin-type fructans and, combined with enhanced LAB proliferation, establishing its symbiotic nature.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101104"},"PeriodicalIF":3.2,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153030","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":"‘Meating’ consumer expectations: More work required to improve acceptability of plant-based meat alternative products","authors":"Megan Flint ,&nbsp;Fiona Leroy ,&nbsp;Simon Bowles ,&nbsp;Anthony Lynn ,&nbsp;Jenny R. Paxman","doi":"10.1016/j.ijgfs.2025.101102","DOIUrl":"10.1016/j.ijgfs.2025.101102","url":null,"abstract":"<div><div>Plant-based meat alternatives (PBMA) offer a steppingstone towards healthier, more sustainable food systems. However, product acceptability is pivotal to successful consumer adoption and PBMAs must deliver a positive sensory experience. This study reports consumer acceptability and sensorial characterisation of five commercially available PBMA categories versus meat-based equivalents, stratified by exposure to product information (closed/open condition) and participants familiarity with PBMAs (habitual/habitual non-consumer). Naïve assessors were recruited to participate in sensory evaluation of plant-based burgers (<em>n</em> = 96), meatballs (<em>n</em> = 53), breaded ‘chicken’ (<em>n</em> = 62), plain ‘chicken’ (<em>n</em> = 47), and sausages (<em>n</em> = 23) versus meat-based equivalents. Acceptability was measured on a nine-point hedonic scale and sensorial characterisation was determined via check-all-that-apply questioning. In all cases but one, PBMAs were significantly less acceptable versus meat-based equivalents (<em>p</em> &lt; .05). Overall burger acceptability was significantly higher in the closed versus open label condition (<em>p</em> = .046) and in habitual versus habitual non-consumers (<em>p =</em> .047). Condition and familiarity did not influence other PBMA categories. PBMA products were more frequently associated with off-flavours alongside a dry appearance and texture. Alternately, meat-based products were associated with meaty and umami flavours and a juicy texture. This study generates preliminary findings which indicate the need for evidence-based product development to improve PBMA acceptability, accelerate consumer adoption, and promote individual and planetary health.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101102"},"PeriodicalIF":3.2,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153052","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":"The history of chocolate consumption in Portugal: A blend of tradition and innovation","authors":"J. Dias","doi":"10.1016/j.ijgfs.2025.101108","DOIUrl":"10.1016/j.ijgfs.2025.101108","url":null,"abstract":"<div><div>The making of food products using chocolate as ingredient is integrated in the cultural and gastronomic background of Portugal, however references to historical documents are scarce which limits the evaluation of its importance on cookery and daily habits. During the earlier times after the arrival into Portugal, cocoa was considered more as a medicine, with religious restrains about its consumption. However, around the 17th century, the availability of cocoa increased due to imports from Brazil, thus increasing the consumption, being no more limited to a social elite. The aim of this study is to contribute to a better understanding of the importance of chocolate in Portuguese cookery, based on historical documents, but also as a driver for development coupling innovation and tradition. The results indicate that the use of cocoa and chocolate is part of the Portuguese gastronomic heritage, referred in a considerable number of preparations since 17th century, including the first cookbook printed in Portugal. Actually, a new generation of entrepreneurs is changing the paradigm of craft chocolate in Portugal, merging traditional products such as olive oil, wine or sheep cheese, contributing to the extension of the gastronomic tourism.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101108"},"PeriodicalIF":3.2,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153026","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":"From post to table: The social media marketing of food tourism","authors":"Francesc Fusté-Forné,&nbsp;Nela Filimon","doi":"10.1016/j.ijgfs.2025.101107","DOIUrl":"10.1016/j.ijgfs.2025.101107","url":null,"abstract":"<div><div>The relation between food tourism and social media (SM) is crucial to successfully promote visitors' experiences that are connected to the territory. However, few previous research has analysed SM's role as a marketing strategy for local foods and their brands' symbolic meanings in tourism management and marketing. This paper aims to study the brand associated meanings of cheese and identify the SM marketing strategies used by the brands. Based on a content and semiotic analysis, this paper analyses 2229 Instagram posts of ten Spanish quality cheeses. Results show the identification of six categories (product, natural heritage, people, cultural heritage, events, and a miscellaneous category) and twenty-four mutually exclusive sub-categories that reveal the symbolic values that cheese communicates as part of the SM marketing strategies of the Spanish quality cheeses, which are predominantly social commerce and social content oriented. While virtual cheese narratives are predominantly focused on cheese as a product (social commerce), the cultural and natural heritages of cheese (social content) are also used for marketing purposes from an industry perspective. This novelty research contributes to the understanding of cheese-based tourism from a SM perspective.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101107"},"PeriodicalIF":3.2,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153032","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":"Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce","authors":"Xiujie Zhang ,&nbsp;Na Lin ,&nbsp;Banghong Wei ,&nbsp;Quanyou Guo ,&nbsp;Fei Xu","doi":"10.1016/j.ijgfs.2025.101106","DOIUrl":"10.1016/j.ijgfs.2025.101106","url":null,"abstract":"<div><div>The Aromatic Lees Large Yellow Croaker is a traditional solid-state fermented product from the southeastern coast of China. The liquid fermentation method for making fermented large yellow croaker sauce (LYCS) is a new attempt to obtain a unique fermented flavor more efficiently based on the traditional fermentation method. Hongqu lees impart unique flavors to fermentation, and different amounts of Hongqu lees added lead to fermentation systems with different initial physicochemical and microbiological properties. Microwave pretreatment before fermentation (MWP) was introduced as a key innovation technique aimed at reducing undesirable microorganisms in the fermentation raw material and enhancing the release of flavors in the fermentation. This study investigated the effects of MWP and different levels of Hongqu lees addition on the physicochemical characteristics and microbial composition of LYCS. MWP increased the total acid (TA), total nitrogen (TN), and trichloroacetic acid (TCA) - soluble peptides contents. Histamine content was significantly reduced by increasing the Hongqu lees addition to L2 (1:0.2 ratio of fish pulp to Hongqu lees). In terms of taste profile, MWP effectively reduces bitterness but also leads to a loss of umami. The main volatiles detected in LYCS were esters and alcohols. Without MWP, LYCS emitted unpleasant volatile odors in the L1 and L2 experimental conditions (1:0.1 and 1:0.2), and MWP effectively reduced these undesirable effects. The dominant bacteria identified in LYCS were <em>Lactobacillus</em>. MWP eliminated <em>Lactococcus</em>, which was derived from large yellow croaker and had a negative effect on LYCS. Moreover, an increase in Hongqu lees additions led to a reduction in the relative abundance of <em>Clostridium</em>. The comprehensive results showed that MWP improved the quality of LYCS, and the optimal addition of Hongqu lees was observed at the L2 level (1:0.2) following MWP. These findings provide a theoretical basis for the development of LYCS as a novel product.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101106"},"PeriodicalIF":3.2,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153031","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":"Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment","authors":"Tata Trapsila Larasati Pamekas,&nbsp;Dwi Larasatie Nur Fibri,&nbsp;Supriyadi Supriyadi","doi":"10.1016/j.ijgfs.2025.101105","DOIUrl":"10.1016/j.ijgfs.2025.101105","url":null,"abstract":"<div><div>The unique and specific aroma of overfermented tempe has been used as a seasoning in traditional Javanese cooking. Different fermentation times and packaging methods are used, but there is currently no information regarding the length of tempe fermentation time that can still provide a pleasant aroma, which is important for consumers. To address this, a study was conducted in which fermentation was carried out until larvae appeared, followed by blanching to stop the fermentation process before drying the tempe. This study aimed to characterize and compare the key volatile compounds and aroma attributes in blanched and nonblanched tempe samples fermented for 1, 4, 7, and 10 days. The key volatile compounds in the overfermented tempe included acetaldehyde (odor activity value [OAV] = 13,311), nonanal (OAV = 134,826), 1-octen-3-ol (OAV = 45,482), butyric acid (OAV = 45,135), 2-nonanone (OAV = 17,058), phenol (OAV = 20,149), 3-ethyl-2,5-dimethylpyrazine (OAV = 15,433), 2,3-dimethylpyridine (OAV = 19,879), and indole (OAV = 22,164). Samples fermented for more than 4 days had more diverse aroma attributes, including toasted, woody, umami, sour, beefy, seafood, musty, spicy, salty, rancid, pungent, caramelic, and floral. Blanching was found to reduce the concentration of volatile compounds responsible for the off flavors, such as acids and indole. In addition, the panelists perceived that the blanched tempe with plastic wrapping exhibited an aroma consistent with the public's perception (distinctive and unique), enhancing the overall flavor of the dish. The findings of this study will help control aroma quality from overfermented tempe when used as a food seasoning.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101105"},"PeriodicalIF":3.2,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153042","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":"Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine","authors":"Siham Bacha ,&nbsp;Mohand Saïd Allili ,&nbsp;Tarek Kerbedj ,&nbsp;Racha Chahboub","doi":"10.1016/j.ijgfs.2024.101098","DOIUrl":"10.1016/j.ijgfs.2024.101098","url":null,"abstract":"<div><div>Traditional cuisine is considered a core element of cultural identity. The choice of food can often be influenced by identity, culture, and geography. This work investigates the traditional Algerian cuisine by exploring the food pairing hypothesis, which stipulates that combined ingredients with common flavor compounds taste better than their counterpart. To gain insight into the ingredients compounds found in this cuisine, we analyze their characteristics using spectral clustering. Then, we propose a model based on LSTMs to test the food pairing hypothesis in the Algerian cuisine on a collected corpus. Our research shows that the Algerian cuisine has a negative food pairing tendency, which is consistent with the South European cuisine, suggesting broader regional culinary patterns. To the best of our knowledge, this is the first study to investigate the FPH in Algerian cuisine, contributing to a deeper understanding of the food pairing tendencies specific to this region and offering a comparative perspective with neighboring Mediterranean cuisines.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101098"},"PeriodicalIF":3.2,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153043","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":"Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation","authors":"Haifa Sebii ,&nbsp;Abir Mokni Ghribi ,&nbsp;Wissal Chebbi ,&nbsp;Hamadi Attia ,&nbsp;Souhail Besbes","doi":"10.1016/j.ijgfs.2025.101103","DOIUrl":"10.1016/j.ijgfs.2025.101103","url":null,"abstract":"<div><div>This paper deals with the total substitution of egg white (EW) with chickpea cooking water “Aquafaba” (AQ), a commercial egg white replacer (CEWR), and their mixture (1/1) (w/w) in the formulation of flavored French meringue. The physico-chemical and techno-functional characterization of both ingredients showed that AQ, had a higher foaming property than that of CEWR. AQ-based formulation had the lowest density (0.640 g/mL), viscosity (84000 mPa.s), and hardness (0.14 N) before cooking, leading to the firmest meringue (80.23 N) compared to formulations made only with CEWR or CEWR and AQ together. In the sensory evaluation, all descriptors had the highest score for the formulation based on AQ exceeding those of EW-based formulation. All results confirmed well the success of the substitution of egg white by AQ in the meringue formulation and showed that AQ, considered as an industrial waste, could be used instead of the CEWR having a higher cost compared to AQ.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101103"},"PeriodicalIF":3.2,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153041","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":"Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition","authors":"Ceyhun Ucuk (Ceyhun Uçuk) ,&nbsp;Nilufer Sahin Percin (Nilüfer Şahin Perçin) ,&nbsp;Cagin Cevik (Çağın Çevik) ,&nbsp;Tugba Al (Tuğba Al) ,&nbsp;Ihsan Kara (İhsan Kara)","doi":"10.1016/j.ijgfs.2024.101097","DOIUrl":"10.1016/j.ijgfs.2024.101097","url":null,"abstract":"<div><div>This is a research conducted in the discipline of neurogastronomy, which studies how food presentation affects our brains, using traditional sensory assessment, EEG, and measures of emotion recognition technology to probe how visual presentation affects tastes and emotions. With 21 participants, taste scores, brain waves, and facial expressions were measured during three separate eating experiences of the same meal. The results showed that visual presentation had a significant effect on both taste perception and emotional experiences. Thus, liking and positive emotional response were both significantly influenced by the visual appearance of the food, such that foods rated as most visually appealing were more likely to be liked and evoke more positive emotional responses. These results underscore the role that visual aesthetics have in augmenting consumer satisfaction. It is asserted that the findings add to the body of literature on neurogastronomy and help build understanding on how food presentation impacts brain and behavior. The research offers an innovative and unique methodology regarding experimental neurogastronomy, which is a significant gap in the literature.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101097"},"PeriodicalIF":3.2,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153028","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 adding dehydrated acerola (Malpighia emarginata DC) on the microbiological, colorimetric, and sensory characteristics of acerola ice cream","authors":"Maria Eduarda Alves da Paz ,&nbsp;Samuel Carneiro de Barcelos ,&nbsp;Victor Cals de Oliveira ,&nbsp;Manoel Braga Pinto ,&nbsp;Daniele Maria Alves Teixeira Sá","doi":"10.1016/j.ijgfs.2025.101101","DOIUrl":"10.1016/j.ijgfs.2025.101101","url":null,"abstract":"<div><div>Acerola (<em>Malpighia emarginata</em> DC) is a tropical fruit highly valued for its distinctive flavor and high levels of ascorbic acid and antioxidant compounds. The growing interest in more nutritious, healthy, functional, and sustainable foods has driven research in this area. The objective of this study was to develop a dairy-based ice cream dessert incorporating acerola pulp and dehydrated acerola, based on an analysis of local consumer perception and on evaluating the effects of adding dehydrated acerola on microbiological, colorimetric, and sensory ice cream characteristics. The study involved field research with a descriptive quantitative approach, as well as microbiological, colorimetric, and sensory analyses of the produced ice creams. The sensory evaluation revealed that the ice cream flavored with acerola pulp received the highest acceptance, with scores of “moderately liked” (7) and “liked very much” (8). Ice creams containing dehydrated acerola received scores of 6 (“slightly liked”) and 7 (“moderately liked”). Although the standard sample showed the best sensory acceptance and brightness, the formulations with dehydrated acerola were also positively evaluated.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101101"},"PeriodicalIF":3.2,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153029","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}