International Journal of Gastronomy and Food Science最新文献

{"title":"Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue","authors":"Chunfang Yang ,&nbsp;Donglin Lv ,&nbsp;Guiying Wang ,&nbsp;Jia Liu ,&nbsp;Yanfei Du ,&nbsp;Shuai Tang ,&nbsp;Jiayan Tan ,&nbsp;Guozhou Liao","doi":"10.1016/j.ijgfs.2025.101204","DOIUrl":"10.1016/j.ijgfs.2025.101204","url":null,"abstract":"<div><div>Wuding chicken is highly favored by consumers due to its delicious meat and unique flavor. In this study, the taste substances of Wuding chicken at different processing stages (raw meat, stewed for 1 h, deep-fried for 1 min, and stewed for 2 h) were analyzed by high-performance liquid chromatography (HPLC), high-performance liquid chromatography tandem mass spectrometry electrospray ionization (LC-ESI-MS/MS) and electronic tongue. The results showed that the main flavor-presenting nucleotides (Taste Activity Value, TAV&gt;1) in Wuding chicken stewed for 2 h were 5′-IMP and 5′-GMP. Nineteen free amino acids were detected in all four processing stages of Wuding chicken, among which glutamic acid had the highest content. The core tastes of processed Wuding chicken were salty and umami, and the chicken stewed for 2 h had a strong umami, with an EUC value of 6.41 g·100 g⁻¹. These results are direct evidence of the essence of the taste of Wuding chicken and provide scientific theoretical basis for further in-depth research on the flavor characteristics of local chicken.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101204"},"PeriodicalIF":3.2,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089050","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":"Response of potential consumers of Coalho cheese marinated in red wine: A technology being tested to improve the acceptance of goat products","authors":"Bruno Fonsêca Feitosa ,&nbsp;Analisse de Freitas Brilhante ,&nbsp;Ítalo Felipe Rocha de Araujo ,&nbsp;Leidiana Elias Xavier ,&nbsp;Mônica Correia Gonçalves ,&nbsp;Mônica Tejo Cavalcanti","doi":"10.1016/j.ijgfs.2025.101202","DOIUrl":"10.1016/j.ijgfs.2025.101202","url":null,"abstract":"<div><div>Goat cheeses may not be well accepted by consumers due to the retention of flavor and aroma characteristic of goat's milk. Therefore, the aim of this study was to evaluate the sensory response of consumers to goat cheese marinated in red wine, based on the perception of the stimulus through sensory images. A link to the form was made available for 48 h on an online platform, recruiting 100 responses from untrained cheese consumers, over 18 years old. The form was divided into four stages: perceptions about red wine consumption (i), impact of marination time on the emotional response to the goat product (ii), sensory acceptability and characterization of the target audience (iii), and consumption intention (iv). Cheeses subjected to prolonged marination were associated with significantly more negative descriptors, such as “contempt/exasperation”, “very tired” and “silent/speechless”. These emotions can be attributed to extremely dark coloration and food neophobia. It is still a challenge for this marinated goat product to achieve better acceptability by consumers, who prefer cheeses with traditional colors.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101202"},"PeriodicalIF":3.2,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089048","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":"Balancing culinary excellence with ethical responsibility: A scientific perspective on animal welfare in gastronomy","authors":"Anastasio Argüello,&nbsp;Marta González-Cabrera,&nbsp;Antonio Morales-delaNuez,&nbsp;Lorenzo E. Hernández-Castellano,&nbsp;Manuel Betancor-Sánchez,&nbsp;Noemí Castro","doi":"10.1016/j.ijgfs.2025.101203","DOIUrl":"10.1016/j.ijgfs.2025.101203","url":null,"abstract":"<div><div>The culinary industry not only seeks gastronomic excellence but must also address society's mounting concern for animal welfare. This review explores scientific and technological advances shaping animal welfare across the contemporary food system, mapping five critical value-chain stages, animal breeding and rearing; transport and handling; slaughter practices; distribution and procurement; and culinary preparation, where ethical tensions and welfare risks converge. It synthesizes welfare frameworks from the “Five Freedoms” to sentience-based and competence models, highlighting empirical gaps, particularly for crustaceans and insects, that have prompted precautionary bans such as Switzerland's prohibition on boiling lobsters alive. It is catalog key innovations, cultured meat regulatory milestones on March 21 and July 2023, plant-based analogues from pea protein to seitan, and emerging insect-protein applications and assess their potential to decouple gastronomic quality from animal harm. By comparing EU and US regulatory frameworks and private certification schemes, it identify fragmented standards as a barrier to coherent supply-chain compliance. The paper concludes by outlining a roadmap to integrate animal welfare science into culinary curricula, foster multi-stakeholder partnerships, and leverage precision livestock and vertical-farming technologies to advance a sustainable, responsible, and compassionate gastronomy.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101203"},"PeriodicalIF":3.2,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942300","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":"Development of vegan ice cream made from Brazilian regional fruits","authors":"Athos Buregio Candido,&nbsp;Antonio Castro Neto","doi":"10.1016/j.ijgfs.2025.101201","DOIUrl":"10.1016/j.ijgfs.2025.101201","url":null,"abstract":"<div><div>The consumption of vegan foods has been increasing in recent years, not only due to vegetarianism and veganism practices but also among individuals with dietary restrictions, such as lactose intolerance. Ice cream is a widely enjoyed and nutrient-rich food; however, there are few vegan ice cream options available. This study aims to develop a vegan ice cream recipe based on Brazilian regional fruits, specifically pitanga, umbu, and mangaba, providing a healthy dessert option for vegans and lactose-intolerant individuals while also valuing local flavors. A 2³ factorial design was conducted to determine the number of recipes based on substitutes for animal-derived raw materials, and the best base vegan ice cream recipe was evaluated through sensory analysis and proximate composition. The best base ice cream recipe included almond extract, coconut oil, and xylitol as key ingredients. Regarding proximate composition, the values obtained were consistent with the literature and Brazilian ice cream regulations, and the most preferred flavor was mangaba. Despite its acceptance, the texture and taste were noted to be different from traditional dairy-based ice cream. Nevertheless, the developed ice creams proved to be promising as an animal-free food option with market potential. Further research should be conducted to develop more vegan food alternatives for this growing dietary trend, which shows significant market potential.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101201"},"PeriodicalIF":3.2,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937797","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":"Vegan salad dressing based on cashew nuts with or without Spirulina platensis: Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds","authors":"Edilene Ferreira da Silva,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley,&nbsp;Natália Duarte de Lima,&nbsp;Carlen Bettim Bianchini,&nbsp;Carlise Beddin Fritzen-Freire,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Silvani Verruck,&nbsp;Itaciara Larroza Nunes","doi":"10.1016/j.ijgfs.2025.101199","DOIUrl":"10.1016/j.ijgfs.2025.101199","url":null,"abstract":"<div><div>The growing demand for plant-based foods has driven the development of innovative vegan products. In this context, cashew nuts represent an excellent plant-based matrix for sauces, while <em>Spirulina platensis</em> emerges as a promising ingredient due to its phenolic compounds. This study aimed to develop innovative vegan salad dressings based on cashew nuts, incorporating <em>Spirulina platensis</em> as a functional ingredient. By combining these components, the formulation offers a novel plant-based alternative that aligns with the growing demand for nutritious, clean-label products free from animal-derived ingredients. Three formulations were developed: F1 without <em>S. platensis</em> (control), and F2 and F3 with 1 % and 2 % <em>S. platensis</em> biomass, respectively. The formulations were subjected to proximate composition, microbiological, and sensory analyses. During refrigerated storage, the formulations were evaluated for physicochemical characteristics, color, rheological properties and texture, <em>in vitro</em> digestion, antioxidant activity, and the bioaccessibility of phenolic compounds. The salad dressing formulations presented a similar average lipid (8.84 %) and protein (4.86 %) contents, and can be considered to have a reduced lipid content. F1 had the highest carbohydrate content (13.07 %), and F3 had the highest ash content (2.29 %). When adding <em>S. platensis</em> biomass, the brightness decreased and there was a tendency to develop a green color during storage, while the rheological behavior and textural profile remained the same. Based on <em>in vitro</em> digestion, F3 stood out as a source of phenolic compounds, presenting a higher concentration in the intestinal phase (0.85 g gallic acid equivalents g⁻¹). The bioaccessibility of phenolic compounds increased as the <em>S. platensis</em> biomass increased. For the sensory evaluation, most of the panelists expressed interest in consuming foods containing microalgae. <em>S. platensis</em> had no significant influence on the overall acceptance, color, and aroma, and the salad dressing formulations received high sensory acceptance scores. The flavor of F1 and F2 was the well accepted by the panelists. In conclusion, salad dressing based on cashew nuts, with or without <em>S. platensis</em>, is a promising option that satisfies the demand for new vegan foods with differentiated composition and sensory characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101199"},"PeriodicalIF":3.2,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125193","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 effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study","authors":"Elbatoul Hanoune ,&nbsp;Ouahiba Laout ,&nbsp;Ricardo Salomón-Torres ,&nbsp;Kawtar Jdaini ,&nbsp;Abdessamad Ait Benlabchir ,&nbsp;Nabil Moujaoui ,&nbsp;Kamal Guerrouj ,&nbsp;Aditya Parmar ,&nbsp;Karim Kadri ,&nbsp;Mohammed Aziz Elhoumaizi","doi":"10.1016/j.ijgfs.2025.101200","DOIUrl":"10.1016/j.ijgfs.2025.101200","url":null,"abstract":"<div><div>Date seed powder, known for its high dietary fiber and antioxidant content, offers a viable way to improve Moroccan sourdough bread, which is famous for its distinct taste, texture, and health benefits. In response to the increased interest in alternative ingredients, this study investigates the incorporation of date seed powder into traditional sourdough bread-making methods. The study examines the impact of different amounts of date seed powder on the sensory, rheological, and nutritional properties of sourdough bread. The results demonstrate that the inclusion of 10 % date seed powder notably improves sensory attributes (<em>p</em> &lt; 0.05). Moreover, the incorporation of date seed powder upholds the structural integrity (dough resistance ‘P’ = 66.67 mmH₂O) and porosity (baking strength ‘W’ = 197.67x10⁻⁴ J) of the bread while decreasing disintegration time (dough extensibility ‘L’ = 77 mm), thus displaying enhanced rheological qualities compared to regular bread integrated with date seed powder. The nutritional composition of the bread is also enriched, manifesting elevated levels of protein, fat, fiber, and ash, particularly dietary fiber, exhibiting a correlation of <em>r</em> = 0.996 at 95 % confidence level. Nevertheless, at a concentration of 15 % date seed powder, despite the continuous enhancements in nutritional features, there is a deterioration in rheological and sensory properties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101200"},"PeriodicalIF":3.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071922","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":"Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability","authors":"Beatriz Mejía-Garibay,&nbsp;Camila Salom-Fernández,&nbsp;Aurelio López-Malo,&nbsp;Emma Mani-López","doi":"10.1016/j.ijgfs.2025.101196","DOIUrl":"10.1016/j.ijgfs.2025.101196","url":null,"abstract":"<div><div>This work aimed to formulate two sauces (sweet and spicy) using pitaya “de mayo” and evaluate their physicochemical and sensory properties, consistency, viscosity, and proximal composition. In addition, microbial stability was determined for four weeks. Concentrated pitaya pulp (70 °Brix) was obtained and used to prepare sweet and spicy sauces. pH, °Brix, color, consistency, viscosity, proximal composition, and sensory attributes (flavor, texture, and appearance using an acceptance test) were determined in both sauces. pH of the sauces was ≤4.3, °Brix was between 21 and 24, the color was deep-red, and the consistency was reasonably good. Averages scores for the tested sensory attributes were ∼4.5 (between “like” and “like a lot”), and no significant differences in the acceptability level for both sauces were observed. Total mesophilic aerobic bacteria (TMAB), total coliforms, and yeast and mold remained &lt;10 CFU/g after 2 weeks at 35 °C while after 28 days, TMAB reached 2.1 log and 1.7 log yeast and mold in sweet sauce and lower counts in spicy sauce. Pitaya, as a base ingredient in sauces, provides an alternative for preserving and consuming it.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101196"},"PeriodicalIF":3.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069627","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":"From restriction to Openness: Reproduction and innovation in vegan eating practices","authors":"Isabel M. Aguilera Bornand ,&nbsp;Carlo Nuñez Concha ,&nbsp;Claudia Giacoman","doi":"10.1016/j.ijgfs.2025.101198","DOIUrl":"10.1016/j.ijgfs.2025.101198","url":null,"abstract":"<div><div>This article aims to describe how young vegans in Chile manage dietary openness to balance reproduction and innovation in their eating practices. Based on biographical interviews and video diaries conducted in Santiago, Chile, we argue that veganism is based on both restriction and openness, and in two set of practices: a) culinary reproduction practices involving the emulation of flavors, textures, and visual characteristics through food substitution and the veganization of traditional dishes; and b) innovation practices oriented toward the negotiation of culinary authenticity and cultural syncretism. This study contributes to the empirical understanding of veganism as an openness-oriented practice related to other lifestyles such as foodism and cosmoposlitanism, proposes the concept of cuisine as an analytical tool, and challenges the notion that an orientation toward innovation is merely a matter of choice, reframing it as the outcome of a tension between obligation and agency.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101198"},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069626","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 visitors’ coastal gastronomy experiences through the lens of the theory of consumption value","authors":"Soyoung An,&nbsp;Jinkyung Choi","doi":"10.1016/j.ijgfs.2025.101197","DOIUrl":"10.1016/j.ijgfs.2025.101197","url":null,"abstract":"<div><div>The current study examines the structural relationships between visitors' gastronomy experiences, consumption value, attitudes, and revisit intentions in coastal regions. Data were collected online in early September 2024, resulting in 446 responses from Korean tourists who visited a coastal region and experienced local food. For the final analysis, SPSS 28 was used for descriptive and inferential analyses of the respondents, while AMOS 28 was employed to perform confirmatory factor analysis and structural equation modeling to test 15 hypotheses. The findings revealed that visitors’ gastronomy experiences had significant relationships with all dimensions of consumption value, including emotional, epistemic, health, price, prestige, taste/quality, and interaction value. Furthermore, emotional, health, taste/quality, and interaction value significantly and positively influenced attitudes toward local food consumption. A positive relationship was also found between attitudes and revisit intentions. This study provides both practical and theoretical implications for understanding the role of gastronomy in coastal regions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101197"},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089049","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 impact of olive oil tourism on multisensory experiences and tourist loyalty","authors":"Min-Pei Lin ,&nbsp;Chin-Han Lin ,&nbsp;Nayra Llonch-Molina ,&nbsp;Estela Marine-Roig","doi":"10.1016/j.ijgfs.2025.101195","DOIUrl":"10.1016/j.ijgfs.2025.101195","url":null,"abstract":"<div><div>The aim of this study was to investigate the multisensory experience of tourists who provided online reviews of olive oil tours, as well as the impact of such experiences. Spain is a country known worldwide for its olive trees and for the production and quality of extra virgin olive oil. This study proposes three complementary theoretical models and a mixed methods framework based on online reviews to measure the impact of multisensory tourism experiences on destination image through participant satisfaction and loyalty. Quantitative and qualitative analyses were conducted using 859 visitor reviews (546 English and 313 Spanish) published on the TripAdvisor website. Quantitative methods included word frequency and multisensory experience reviews supplemented by descriptive statistics. Qualitative analysis involved theme content analysis. The results of this study show that olive oil tourism is characterised by special interest tourism and multisensory experiences, that provide tourists with memorable memories and indirectly enhance destination image, satisfaction, loyalty and intention to purchase souvenirs. The professionalism and knowledge transmission of good tour guides are the main factors, and this study also proposes the management strategy of sensory marketing and tour guide training according to the cultural differences of different language tourists.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101195"},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942299","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}