International Journal of Gastronomy and Food Science最新文献

{"title":"Destination choice intentions based on attitudes toward local cuisine: The empirical study from an emerging country","authors":"Thi-Phuoc Bui ,&nbsp;Thang Quyet Nguyen ,&nbsp;Hsiao-Ching Lee","doi":"10.1016/j.ijgfs.2025.101194","DOIUrl":"10.1016/j.ijgfs.2025.101194","url":null,"abstract":"<div><div>This research examines the intention to choose travel destinations based on tourists' attitudes toward local cuisine in an emerging country. Structural Equation Modeling (SEM) was employed to assess the likelihood of tourists choosing An Giang province, Vietnam, as a travel destination, based on multiple influencing factors such as word of mouth, cultural values, food quality, and price. The research results indicate that cultural values may be a key factor in promoting positive attitudes towards An Giang and attracting more tourists. These findings have practical implications for leveraging traditional cuisine to enhance tourist attraction.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101194"},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937796","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":"New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector","authors":"Joachim Sundqvist ,&nbsp;Matilda Marshall","doi":"10.1016/j.ijgfs.2025.101193","DOIUrl":"10.1016/j.ijgfs.2025.101193","url":null,"abstract":"<div><div>Since the rise of the New Nordic Cuisine, ideas relating to local, seasonal, traditional and sustainable food has permeated parts of the Swedish restaurant sector, including inspiration from past preservation and storage practices. However, there is little knowledge of how preservation and long-term storage in general is practiced within restaurants’ daily operations. The aim of the article is therefore to explore if and how preservation and storage practices in restaurants, as emphasized by the NNC movement, could be scaled up to support a transition towards a more resilient and sustainable hospitality industry. By identifying opportunities and challenges through interviews with restaurant professionals and wholesalers, it seeks to provide a nuanced understanding of the role these practices can play in enhancing food security and resilience in the Nordic gastronomy. While restaurants use preservation methods in line with their gastronomic philosophy to create specific flavors and meal experiences, there are many constraints to expand such practices further. These challenges are located within the restaurant practice, i.e. “doing restaurant”, more specifically material and social constraints vis-à-vis storage space, economy, recruitment of skilled staff, the risks associated with fermentation and the perceived relevancy of preserving and storing food for long-term use. We argue that with skilled restaurant personnel and access to food, the restaurant could become an important actor for maintaining a more resilient food system at the local scale. With the right incentives, the restaurant sector could ensure that the relevant skills are maintained if preservation once again should become a necessity.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101193"},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143932228","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 role of local people in the tourism of local cuisine culture: The case of Zonguldak province","authors":"Sibel Özdemir","doi":"10.1016/j.ijgfs.2025.101192","DOIUrl":"10.1016/j.ijgfs.2025.101192","url":null,"abstract":"<div><div>The aim of this study is to determine the attitudes of local people living in Zonguldak province towards the integration of local cuisine into tourism and to analyse whether these attitudes differ according to demographic variables. In this direction, local promotion, welfare and economic impact, socio-cultural and economic development, and local government support dimensions that affect the attitudes of the people were examined. The quantitative method was adopted in the study, and a questionnaire was used as a data collection tool. After ethics committee approval, data were collected from 419 participants. The data were analyzed using reliability analysis (α = 0.876), independent sample <em>t</em>-test, and one-way analysis of variance (ANOVA). The findings showed that demographic variables created significant differences, especially in the dimensions of local promotion, economic contribution, and local government support. Significant differences were observed in some dimensions according to variables such as gender, age, income, and field of study. As a result, it has been determined that the attitudes of local people should be taken into consideration in tourism strategies and demographic characteristics are effective on these attitudes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101192"},"PeriodicalIF":3.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907491","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":"Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques","authors":"Zhonghui Mu ,&nbsp;Yuzhang Zhu ,&nbsp;Li Ran ,&nbsp;Cen Li ,&nbsp;Jing Jin ,&nbsp;Lincheng Zhang ,&nbsp;Shuoqiu Tong ,&nbsp;Yongjun Wu","doi":"10.1016/j.ijgfs.2025.101191","DOIUrl":"10.1016/j.ijgfs.2025.101191","url":null,"abstract":"<div><div>This research addresses the lack of a standardized sensory evaluation framework for Guizhou fermented chili peppers (<em>Capsicum annuum</em> L.). By integrating instrumental and sensory analysis techniques, we developed a sensory lexicon, sensory wheel, and predictive evaluation model. Ten representative samples from five regions in Guizhou Province were analyzed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation to assess their sensory attributes, physicochemical properties, and aroma components. Results indicate that esters and alcohols dominate the aroma profile. Principal component analysis (PCA) and partial least squares regression (PLSR) identified key variables influencing sensory quality: b∗ value, total acidity, ethyl acetate, 2-heptanol, sulfur compounds (diallyl sulfide, diallyl disulfide, and diallyl trisulfide), and linalool had a positive impact on sensory quality, whereas total sugar, reducing sugar, pH, and phenethyl acetate had negative effects. These findings provide a quantitative framework for evaluating the sensory quality of Guizhou fermented chili peppers.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101191"},"PeriodicalIF":3.2,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902539","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 modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs","authors":"Yue Geng ,&nbsp;Songyi Lin ,&nbsp;Hongli Wang ,&nbsp;Yantong Li ,&nbsp;Menglong Sheng ,&nbsp;Dong Chen","doi":"10.1016/j.ijgfs.2025.101190","DOIUrl":"10.1016/j.ijgfs.2025.101190","url":null,"abstract":"<div><div>The modulatory effects of shiitake mushrooms (SM) as the natural ingredient at 0–25 % levels on the quality and flavor profiles of steamed low-salt chicken meatballs were investigated, including color, texture, water content, rheological qualities, microstructure, oxidation stability, and flavor characteristics. The addition of SM significantly improved the gel strength, springiness, water holding capacity, cooking loss and rheological properties of the samples, altered the microstructure and water distribution, and endowed them a denser structure. In particular, the improvement of the above quality characteristics was most pronounced when the addition amount of SM was 15 %. The antioxidant capacity of the samples with SM was enhanced, and lipid oxidation and protein oxidation were inhibited. Pearson analysis showed that the reduction of oxidation degree was associated with the improvement of texture. Furthermore, the sample with 5 % SM augmented the perception of umami and saltiness. The concentrations of aroma compounds such as 1-octene-3-ol, 2-octanol and 3-octanone were increased in the samples with SM. SM has shown potential as a natural and clean-label ingredient for improving the quality of steamed low-salt chicken meatballs.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101190"},"PeriodicalIF":3.2,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890562","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":"Production and characterization of a natural cultural drink - ginger ale","authors":"Luiza Cardoso de Oliveira Tolentino,&nbsp;Michelle Andriati Sentanin,&nbsp;Carla Zanella Guidini","doi":"10.1016/j.ijgfs.2025.101188","DOIUrl":"10.1016/j.ijgfs.2025.101188","url":null,"abstract":"<div><div><em>Ginger ale</em> is a fermented beverage made of ginger possessing functional and probiotic potential, which makes it a rather attractive and popular non-alcoholic beverage. Given these properties, this study aimed to produce a non-alcoholic fermented beverage based on microorganisms found in ginger by replicating our methodologies found in literature (A, B, C and D), and its physicochemical and microbiological characteristics have been analyzed thereof. It was made based on two stages of fermentation, the former being aerobic to produce the starters (<em>ginger bug</em>) lasting from 4 to 7 days, and the latter anaerobic for producing the resulting beverage (<em>ginger ale</em>), totaling 3 days. After fermentation, physicochemical and microbiological analyses were carried out and samples were stored under refrigeration until the 30th day. Afterwards, it was found that the ginger ale samples produced based on methodologies A and B had the lowest alcohol content (0.44 and 0.39 % v/v, respectively) and the smallest sugar concentrations. On the 15th day, both were still considered non-alcoholic, but they became alcoholic on the 30th day. The ginger ale samples produced through methodologies C and D were alcoholic from the 3rd day of fermentation. Moreover, the samples obtained by the four methodologies had some probiotic cultures, but were nonetheless unable to be characterized as probiotic beverages due to the fact that their total phenolic content was the same throughout fermentation. The sample produced by methodology A, which had the most satisfactory characteristics, was submitted to a sensory analysis, and over 70 % acceptance was found for all attributes being evaluated. Thus, the ginger ale samples produced by this work are quite promising.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101188"},"PeriodicalIF":3.2,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894624","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 Mexico to the world: at least sixty different types of artisanal Mexican cheeses","authors":"Ricardo Reyes-Díaz ,&nbsp;José I. Méndez-Romero ,&nbsp;Aline Reyes-Díaz ,&nbsp;Paúl F. Cuevas-González ,&nbsp;Lilia M. Beltrán-Barrientos ,&nbsp;Lourdes Santiago-López ,&nbsp;Belinda Vallejo-Córdoba ,&nbsp;Adrián Hernández-Mendoza ,&nbsp;Hugo S. Garcia ,&nbsp;Aarón F. González-Córdova","doi":"10.1016/j.ijgfs.2025.101189","DOIUrl":"10.1016/j.ijgfs.2025.101189","url":null,"abstract":"<div><div>Genuine Mexican cheeses are valued for their uniqueness and typicity, making them essential in Mexican gastronomy. Varieties like Oaxaca, Cotija, and Chihuahua cheeses are widely recognized, while others hold significant social and economic importance in their regions since they present unique sensory attributes, curious shapes, unordinary processes, and ways of consumption that must be revalorized. This review is an update of the Invited review: Artisanal Mexican cheeses (<span><span>https://doi.org/10.3168/jds.2015-10103</span><svg><path></path></svg></span>) where we expose the current Mexican cheese dairy situation including an actualization of a compendium where 60 varieties have been recorded; besides this, their safety, value, and quality were addressed. Finally, a full and detailed description is given for ten selected cheeses, which are still not well-known, distinguishing the characteristics that make them special. This work contributes to the big challenge of rescuing the genuine artisanal Mexican cheeses, also representing new opportunities of scientific interest in finding novel LAB strains with health benefits and technological applications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101189"},"PeriodicalIF":3.2,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143918320","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":"Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs","authors":"Javier Álvarez-Rodríguez ,&nbsp;Leticia Pérez-Ciria ,&nbsp;Francisco Javier Miana-Mena ,&nbsp;Mireia Blanco ,&nbsp;Stefano Schiavon ,&nbsp;Luigi Gallo ,&nbsp;María Ángeles Latorre","doi":"10.1016/j.ijgfs.2025.101187","DOIUrl":"10.1016/j.ijgfs.2025.101187","url":null,"abstract":"<div><div>Dry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101187"},"PeriodicalIF":3.2,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887396","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 traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese","authors":"Kadir Çetin ,&nbsp;Merve Çetin ,&nbsp;İlhan Gün","doi":"10.1016/j.ijgfs.2025.101186","DOIUrl":"10.1016/j.ijgfs.2025.101186","url":null,"abstract":"<div><div>This research examines the cultural significance, production processes and chemical properties of traditional Jaji cheese (known as herby acid curd or Çökelek cheese) produced in the Silopi district of Şırnak. The study used a mixed methodology in which qualitative and quantitative methods were integrated. The three-stage data collection process used ethnographic field observations, in-depth interviews with 12 traditional producers and comprehensive laboratory analyses. The findings have revealed three important dimensions of Jaji cheese production. Firstly, the fact that producers have acquired 10–50 years of experience and production knowledge primarily from female family elders highlights the critical role of women in preserving the traditional food heritage. Secondly, endemic Bıyıkotu (Diplotaenia sp.), locally known as ‘Siyabu’ in the region, is harvested in May and preserved through a brining technique before being incorporated into the cheese-making process. This herb, together with the other local herbs such as sirmo/sirik (Allium sp.), both give the cheese its characteristic features and also contribute to the maintenance of regional biodiversity. Thirdly, chemical analyses have revealed significant variations in terms of product fat content (15–24 %), dry matter (35.40–50.24 %), salt ratios (2.3–9.6 %) and pH values (4.08–5.58). While the majority of the samples are from the semi-fatty cheese class, the pH values were found to be appropriate for food safety. The research has revealed the diversity of gastronomic uses of cheese and its significant commercial potential as a regional product while offering strategic implications for the development of sustainable gastronomic tourism through women's cooperatives and cheese route initiatives. This comprehensive research also provides valuable insights into the preservation of cultural heritage in rural areas in Türkiye, regional development strategies and economic diversification through the commercialization of traditional dairy products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101186"},"PeriodicalIF":3.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population","authors":"Elena Sandri","doi":"10.1016/j.ijgfs.2025.101185","DOIUrl":"10.1016/j.ijgfs.2025.101185","url":null,"abstract":"<div><h3>Aim</h3><div>Understanding culinary habits and nutritional knowledge is essential for promoting healthy eating practices within a population. This study explores the relationship between culinary habits, nutritional awareness, and healthy eating practices in the Spanish population, considering sociodemographic factors. <em>Methods</em>: A cross-sectional design was employed, collecting data from 1534 participants through an online validated questionnaire. Variables included frequency of cooking, use of healthy and unhealthy cooking techniques, culinary knowledge, and indicators such as age, gender, education level, and living arrangements. Statistical analyses, including Kendall's Tau-b correlations and Mann-Whitney U tests, were performed to evaluate relationships and group differences.</div></div><div><h3>Results</h3><div>Findings revealed that 59.1 % of participants cook daily or almost daily, with an average cooking time of about an hour and a half. Women demonstrated significantly higher cooking frequencies (Mean = 4.25, p &lt; 0.001) and healthier cooking techniques (Mean = 4.00, p &lt; 0.001) compared to men. Adults also cooked more frequently (Mean = 4.26, p &lt; 0.001) and for longer durations than younger individuals. Culinary knowledge scores ranged from 58.5 (SD = 17.6) in men to 62.5 (SD = 16.5) in women (p &lt; 0.001), with higher education positively associated with knowledge (Mean = 62.5 vs. 59.3, p &lt; 0.001). Significant Kendall's Tau-b correlations (p &lt; 0.001) were observed between healthy culinary habits and knowledge variables, with coefficients frequently exceeding 0.50. <em>Conclusions</em>: These findings underscore the importance of culinary knowledge in promoting healthier cooking practices and highlight socio-demographic disparities. The study suggests that tailored interventions focused on cooking education could improve dietary behaviors and public health outcomes. Cooking education programs may serve as a key public health strategy by fostering healthier eating habits, improving nutritional literacy, and reducing diet-related diseases. Future research should examine causal relationships and cultural influences to develop effective, evidence-based culinary interventions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101185"},"PeriodicalIF":3.2,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851469","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}