International Journal of Gastronomy and Food Science最新文献

{"title":"Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce","authors":"Xing Gao ,&nbsp;Xiaomo Han ,&nbsp;Mingguang Yu ,&nbsp;Yuan Tang ,&nbsp;Huanlu Song ,&nbsp;Qi Meng ,&nbsp;Rifeng Chen ,&nbsp;Jiang Yu ,&nbsp;Ping Yang ,&nbsp;Zhili Yu","doi":"10.1016/j.ijgfs.2025.101157","DOIUrl":"10.1016/j.ijgfs.2025.101157","url":null,"abstract":"<div><div>Changes in odor properties, key odor-active compounds (flavor dilution (FD) ≥ 81, odor activity value (OAV) ≥ 1), free amino acids, and nucleotides were explored in the four soy sauces before and after cooking. The heat-treated soy sauce scored higher for sensory attributes such as roasted, smoky, caramelized, and steaming aromas, while mellow, sour, floral, and malty aromas had lower odor intensities. Heat treatment induced an increase in the OAV of compounds with caramelized/sweet, smoky, roasted, and steaming aromas in soy sauce, while the OAV of compounds with unpleasant odors (sour and malty) decreased. The aroma of soy sauce becomes unstable during cooking. The levels of amino acids and nucleotides decreased to varying extents with increased heating time. The total free amino acid content decreased by 35 %, 36 %, and 38 % after cooking soy sauce for 10 min, 30 min, and 60 min at 100 °C, respectively. Additionally, the 5′-disodium xanthate (5′-XMP) content was the highest in all four soy sauce samples both before and after heat treatment, followed by 5′-guanylate disodium (5′-GMP) and 5′-adenylate disodium (5′-AMP).</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101157"},"PeriodicalIF":3.2,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641700","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":"Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains","authors":"Xiaoyun Guo ,&nbsp;Hongwei Hou ,&nbsp;Siying Wang ,&nbsp;Liping Wang","doi":"10.1016/j.ijgfs.2025.101159","DOIUrl":"10.1016/j.ijgfs.2025.101159","url":null,"abstract":"<div><div>This research article focuses on the natural fermentation of Yongchuan douchi, investigating microbial community diversity, dominant microorganisms, changes of physicochemical parameters, and formation of flavor compositions. Utilizing high-throughput sequencing, cultivable method, physicochemical analysis, GC-MS and HPLC, the study comprehensively examines microbial community composition and changes during fermentation. It explores the potential relationship between dominant microbes, flavor components, and physicochemical parameters, ultimately developing co-culture starters that mimics natural fermentation conditions while enhancing flavor quality. High-throughput sequencing results were highly homogeneous with traditional culture methods, and throughout the fermentation process of Yongchuan tempeh, the core microorganisms in bacteria were <em>Staphylococcus</em>, <em>Pantoea</em>, and <em>Pseudomonas</em>, and the core microorganisms in fungi were <em>Aspergillus</em>, <em>Wickerhamyces</em>, <em>Penicillium</em> and <em>Mucor</em>. In addition, a pathogenic bacterium, <em>Fusarium</em> has been identified, which, together with the toxins it produces, can contaminate foodstuffs, leading to food safety problems and posing a great threat to human health. The total count of bacterial colonies exceeded that of fungi. Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of flavor compositions and play a major role in physicochemical parameters. Four dominant strains (CZ-1-M5, CZ-6-M2, CZ-7-M3, CZ-3-M3) were identified with suitable enzyme activity for use as co-culture starters. Co-culture starters was designed to replicate natural fermentation and was applied in the douchi fermentation process. Results demonstrated that the co-culture starters not only improved the flavor of the douchi but also maintained its safety.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101159"},"PeriodicalIF":3.2,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637565","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 stir-frying temperature on volatile aroma compounds in Pixian broad bean paste","authors":"Lilan Chen ,&nbsp;Can Yuan ,&nbsp;Mingfeng Qiao ,&nbsp;Wenjiao Fan ,&nbsp;Zuming Chen","doi":"10.1016/j.ijgfs.2025.101156","DOIUrl":"10.1016/j.ijgfs.2025.101156","url":null,"abstract":"<div><div>Pixian broad bean paste (PBBP), prized for its distinctive umami flavor and aromatic properties, is a staple in Chinese home cooking. This study investigated the impact of various stir-frying temperatures (80, 100, 120, and 140 °C) on the volatile aroma compounds of PBBP. Five PBBP samples were subjected to quantitative descriptive analysis (QDA), electronic nose (E-nose) analysis, gas chromatography-ion mobility spectrometry (GC-IMS), and statistical analysis. GC-IMS detected 70 aroma compounds in PBBP, and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 34 key markers with a variable importance in projection (VIP) score &gt;1. Identification of 14 key volatile aroma compounds at varying temperatures was achieved using relative odor activity value for fried PBBP. In conclusion, the identification of volatile aroma compounds such as isobutyraldehyde, 2-methylbutanal, 2-butanone, butanal, and ethyl hexanoate provides valuable information regarding the factors influencing wood/nutty flavors and tastes in fried PBBP. This study provides PBBP manufacturers with valuable insights to effectively regulate and enhance the overall sensory quality of their products. Future research will concentrate on examining the impact of diverse processing techniques, such as drying methods, on the volatile flavor compounds of PBBP, offering invaluable guidance for quality control within the industry.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101156"},"PeriodicalIF":3.2,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619575","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":"Valorizing underutilized fish through adaptable gastronomy: Insight from Japan","authors":"Oscar Tiku,&nbsp;Kazuyo Matsubae","doi":"10.1016/j.ijgfs.2025.101161","DOIUrl":"10.1016/j.ijgfs.2025.101161","url":null,"abstract":"<div><div>Climate change has altered fisheries production and increased the emergence of underutilized fish. This study aims to investigate the state of underutilized fish in Japanese gastronomy, identify and elaborate on its persisting challenges, and showcase some best practices in foodstuff manufacturing and food services. Stringent fish market standards, handling and shipping costs, less responsiveness of the modern culinary industry and institutes, and lack of collaboration between inter-governmental agencies persist as challenges. Frozen processed fillets, deep-fried, surimi, canning, and fish powder are some promising marine products. Casual and <em>omakase</em>-type dining promotes commodification, especially the latter, improving value. Interpersonal relationships between chefs and fishermen enable direct procurement, bypassing the inadaptable market. Adaptable gastronomy fosters the commercialization of underutilized fish. It reduces heavy reliance on overfished commercial fisheries, promotes marine ecosystem recovery, educates and persuades consumers to diversify their diet, and mitigates food loss.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101161"},"PeriodicalIF":3.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601321","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":"Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques","authors":"Huiying Wu ,&nbsp;Wensheng Yao ,&nbsp;Shuangyu Ma ,&nbsp;Dengyong Liu ,&nbsp;Mingcheng Zhang","doi":"10.1016/j.ijgfs.2025.101158","DOIUrl":"10.1016/j.ijgfs.2025.101158","url":null,"abstract":"<div><div>In this study, the evolution of key flavor compounds in sonit sheep lamb during grilling process has been studied by the E-nose, E-tongue, HS-GC-IMS technique and physicochemical methods. The results showed that the moisture content in lamb decreased, protein content increased due to water loss, fat content reduced due to thermal degradation during the grilling process. The pH showed an initial rapid decrease with significant differences at various grilling times (P &lt; 0.05). The E-nose and E-tongue were found effective in distinguishing lamb samples during grilling duration. A total of 83 volatiles were identified by HS-GC-IMS. Among them, 29 flavor compounds with VIP &gt;1 were identified as the key flavor substances using the OPLS-DA model. Ethyl acrylate was the main characteristic flavor compounds in raw Sonit Sheep lamb, while ethanol and 1-butanol were determined as the key flavor compounds at 3 and 6 min. Ethylpyrazine, (E)-2-octenal, and nonanal are key substances at 9 min grilling. When grilled for 12 min, the flavor compounds such as 2-methylpropanal, ethyl ethanoate, and trimethylpyrazine became the most important flavor compound in the grilled lamb.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101158"},"PeriodicalIF":3.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654657","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":"Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy","authors":"Rosalba Roccatello ,&nbsp;Matilde Tura ,&nbsp;Enrico Valli ,&nbsp;Celeste Lazzarini ,&nbsp;Tullia Gallina Toschi ,&nbsp;Alessandra Bendini","doi":"10.1016/j.ijgfs.2025.101155","DOIUrl":"10.1016/j.ijgfs.2025.101155","url":null,"abstract":"<div><div>In recent decades, the concept of food pairing has gained importance across various aspects of gastronomic science. Flavoured oils serve as an excellent case for exploring food pairing with specific culinary preparations. Simultaneously, as consumers increasingly prioritize sustainability in food production, the search for ingredients that are both sustainable and appealing has become essential for both producers and consumers. This study investigates the willingness to try (WTT) and buy (WTB) three oils flavoured with by-products from food production and explores consumers' preferences toward pairing these oils with different culinary preparations, all within a virtual context.</div><div>The dataset was analysed through Cochran's Q test to examine CATA (Check-All-That-Apply) data, with the objective of identifying the culinary preparations most frequently associated with each of the three oil types. Subsequently, six OLS (Ordinary Least Squares) models were implemented - two for each oil: one for WTT and one for WTB - to determine the drivers influencing each willingness. The exploratory survey, conducted with 333 Italian consumers, revealed key insights: first, how consumers pair these oils with various culinary preparations, offering valuable directions for practical sensory analysis, and second, highlight the factors that most influence WTT and WTB oils flavoured with agri-food by-products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101155"},"PeriodicalIF":3.2,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629290","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":"Unveiling Port wine vinegar: A comprehensive study on chemical and sensory profile","authors":"Catarina Marques ,&nbsp;João Mota ,&nbsp;Alfredo Aires ,&nbsp;Lia-Tânia Dinis ,&nbsp;Alice Vilela ,&nbsp;Elisete Correia","doi":"10.1016/j.ijgfs.2025.101160","DOIUrl":"10.1016/j.ijgfs.2025.101160","url":null,"abstract":"<div><div>Once merely a culinary staple, vinegar has evolved into a multifaceted ingredient valued for its flavor enhancement and potential health benefits. Port wine vinegar from the Iberian Peninsula stands out for its rich nutrient profile and unique sensory characteristics. This study provides a comprehensive descriptive analysis of the chemical and sensory properties of Port wine vinegar alongside other types of wine vinegar, including white wine, red wine, and balsamic vinegar. The analysis highlights the distinctive characteristics of each vinegar type based on their chemical composition and sensory profiles. Chemical analyses encompassed pH levels, acetic acid concentrations, ethanol content, total phenolic content, antioxidant activity, colorimetric parameters, and phenolic composition. Sensory evaluations were conducted to discern distinctive flavor profiles. Port wine vinegar's reddish-brown hue and nuanced flavor are vital features described in this study, attributed to its aging process in oak barrels. Chemical analyses described the relatively low pH, moderate acetic acid concentration, and notable phenolic content of Port wine vinegar, including epigallocatechin and catechin gallate. Aging was associated with higher polyphenol concentrations across the samples. These phenolic compounds, known for their antioxidant properties, contribute to the potential health benefits of vinegar consumption.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101160"},"PeriodicalIF":3.2,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682674","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":"Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis","authors":"Huijuan Sun ,&nbsp;Yue Duan ,&nbsp;Rui Xu ,&nbsp;Huanlu Song ,&nbsp;Haina Gao ,&nbsp;Xu Huang ,&nbsp;Wanli Qiang ,&nbsp;Ruixue Zhang","doi":"10.1016/j.ijgfs.2025.101154","DOIUrl":"10.1016/j.ijgfs.2025.101154","url":null,"abstract":"<div><div>When people purchase Chinese steamed breads (CSBs), their unique aroma is an important factor in their decision-making process. In this study, sensory evaluation was applied to elucidate the aroma profile of CSBs, identifying 11 sensory attributes: milky, fermented, raw-flour, floral, grassy, wheaty, winy, sweet, sour, sweet aftertaste, and sour aftertaste. A total of 81 volatile compounds, including 27 alcohols, 24 aldehydes, 18 ketones, 9 esters, and 3 other compounds were detected using dynamic headspace sampling (DHS) and two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Among these, the 12 key aroma-active compounds with flavor dilution (FD) factors ≥64 were identified through dynamic headspace dilution analysis (DHDA). These compounds primary included 2,3-butanedione, hexanal, 3-methyl-1-butanol, acetoin, octanal, 2-acetyl-1-pyrroline, 1-octen-3-ol, 1-heptanol, decanal, (<em>E</em>)-2-nonenal, (<em>E</em>)-2-octen-1-ol, and phenethyl alcohol. These key aroma-active compounds were quantitatively analyzed and their odor activity values (OAVs) were calculated. The content of aroma-active compounds was combined with sensory evaluation to analyze the relationship between aroma and aroma-active compounds of different CSBs. The study explored the reasons for the differences in the aroma of CSBs, providing theoretical guidance for evaluating and improving the aroma of CSBs and further enhancing their quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101154"},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580572","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":"Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices","authors":"Paola Romanova do Nascimento Costa,&nbsp;José Diogo da Rocha Viana,&nbsp;Eudes Oliveira de Melo Junior,&nbsp;Jacqueline Ramos Macedo Antunes de Souza,&nbsp;Paulo Henrique Machado de Sousa","doi":"10.1016/j.ijgfs.2025.101153","DOIUrl":"10.1016/j.ijgfs.2025.101153","url":null,"abstract":"<div><div>Gastronomy has been the subject of study and debate, not only in terms of its practice but also in terms of its genesis, ever since it was established in the scientific field. Numerous authors have tried to define gastronomy based on the bias in which they are inserted. One of the new ways of practicing gastronomy is called social gastronomy, which has emerged as a vector for change and positive social impact through food and cooking but has yet to be defined. This study aims to alleviate this problem by presenting a possible and broad definition of social gastronomy and the variables that permeate it. To this end, it sought to map, through a scientometric review, the nature of the main actions, manifestations, agents, and principles involved in the construction of social gastronomy from the emergence of the term to the present day. The scientometric analysis was applied to target the field under study using the Scopus® database, with a final search of 35 articles submitted to data analysis using the VOSviewer and Bibliometrix software. In the period studied (2006–2023), analyzing the evolution of the experimental field, authors, journals, and countries showed an extensive range of studies, from social sciences to health sciences, as well as studies related to sustainability and the environment. It was also observed that the International Journal of Gastronomy and Food Science is the journal that covers the most articles in the field evaluated and the one that manages to unite the multidisciplinarity of social gastronomy. However, caution is needed with this observation, as the study revealed a relatively small number of publications related to social gastronomy. This could indicate that it is still an underexplored research area, even though such actions are widely carried out worldwide. Encouraging its inclusion in the scope of scientific journals could further promote its development and visibility. Finally, a categorization of studies on social gastronomy is presented, contributing to the creation of a definition of social gastronomy and ending with the elaboration of questions aimed at continuing related debates on the subject in future research.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101153"},"PeriodicalIF":3.2,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619577","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":"Microgreens as superfoods: How the inclusion of mustard, mung, and raddish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish","authors":"W.P. Madara M. Weerawardhana,&nbsp;R.A.C. Haily Seneviratne","doi":"10.1016/j.ijgfs.2025.101139","DOIUrl":"10.1016/j.ijgfs.2025.101139","url":null,"abstract":"<div><div>Inadequate consumption of vegetables is a leading factor for non-communicable diseases and malnutrition. Microgreens are immature greens that have gained popularity as novel food sources with superfood potential due to their dense nutritional and functional benefits. This study aimed to determine the suitability of microgreens as superfoods to enhance overall eating quality, therefore, evaluations were conducted for the nutritional, functional, and sensory properties with the inclusion of mixtures of mustard, radish, and mung bean microgreens to coleslaw salad as a regular salad dish, as well as to determine how maturity influence on these verities. Inclusions of 15%, 30% microgreens, and pure dish (control) were subjected to sensory evaluation and comparison between the selected sample and control regarding nutritional and functional properties were examined. Results showed, in contrast to the control, the 15% inclusion reported significantly higher crude protein content (35.20 ± 2.52%), total phenolic content (17.48 ± 0.33%), total flavonoid content (38.03 ± 2.65%), and DPPH radical scavenging antioxidant activity (55.50 ± 0.82%). The findings of this study demonstrate the benefits of the inclusion of microgreens in a regular salad dish in terms of nutritional, functional, and sensory properties, moreover, it provides information regarding compositional variations within the maturity stages of selected plants.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101139"},"PeriodicalIF":3.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641701","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}