International Journal of Gastronomy and Food Science最新文献

{"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}

{"title":"Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying","authors":"Hongyuan Tan ,&nbsp;Lingwei Shen ,&nbsp;Mingzhu Zhou ,&nbsp;Qi Huang ,&nbsp;Xuan Liu ,&nbsp;Lingyun Wei ,&nbsp;Yu Qiao","doi":"10.1016/j.ijgfs.2025.101100","DOIUrl":"10.1016/j.ijgfs.2025.101100","url":null,"abstract":"<div><div>In this research, we studied the effects of hot water blanching (HB), deep frying (DF), and blanching combined with deep frying (BF) on the lipid oxidation and flavor characteristics of crayfish. The results indicated that crayfish which were subjected to blanching before frying had higher fat content but lower levels of certain indicators such as acid value, ρ-anisidine, conjugated alkenes, and thiobarbituric acid value compared to those only fried. Blanching prior to frying resulted in a significant increase in free amino acids, particularly umami amino acids. Furthermore, the group that underwent blanching combined with deep frying exhibited significant increases in palmitic and oleic. Regarding volatile compounds, the BF group showed significant changes in 14 key volatile compounds, especially in the type and amount of pyrazines. Correlation analysis indicated that changes in fatty acids and free amino acids influenced the composition of flavor substances. These findings suggest that blanching before frying could minimize lipid oxidation, enhance volatile compound production, and improve flavor profiles, thereby providing insights for crayfish processing and promoting healthy eating practices.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101100"},"PeriodicalIF":3.2,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153027","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":"Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador","authors":"Isidro Ignacio Alcívar-Vera ,&nbsp;Ricardo David Hernández-Rojas ,&nbsp;Nuria Huete-Alcocer","doi":"10.1016/j.ijgfs.2024.101099","DOIUrl":"10.1016/j.ijgfs.2024.101099","url":null,"abstract":"<div><div>Nowadays, gastronomy has become an important factor for the management of tourist destinations, attracting tourists looking for distinctive gastronomic experiences. In this regard, it is crucial to understand the elements that intervene in the tourist experience. Thus, the objective of this research is to analyze whether local gastronomy, in the case of Manabí, Ecuador, has a positive effect on the overall image of the destination, on the tourist experience and destination satisfaction, as well as the relationships between the experience-image and experience-satisfaction variables. The research methodology used was PLS-SEM with a structural equation model to evaluate the 8 proposed hypotheses. The results display positive and significant relationships in 6 of the hypotheses proposed. Although this entire investigation implies a novel contribution to the area of Ecuadorian gastronomy literature, one of the most interesting findings is the role of gastronomy in satisfaction and the construction of the destination image.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101099"},"PeriodicalIF":3.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143151941","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":"Intangible cultural heritage on export: How is Swedish fika portrayed in international press?","authors":"Christina Öberg","doi":"10.1016/j.ijgfs.2024.101096","DOIUrl":"10.1016/j.ijgfs.2024.101096","url":null,"abstract":"<div><div>The paper explores how intangible cultural heritage is “exported” to contexts unfamiliar with its underlying values. Intangible cultural heritage refers to the expressions, practices, knowledge, and skills that communities recognise as integral to their traditions and background. While these aspects are familiar to those within the culture, challenges arise when transferring and making them understandable to outsiders. The paper studies this phenomenon in the context of the “export” of Swedish fika. Such global exports are evident through the establishment of cafés named \"Fika\" abroad, the export of related products, and the incorporation of the term fika as an untranslated noun and verb into the English language. Empirical evidence is drawn from an examination of how Swedish fika is portrayed in international media. Fika can be understood along culinary, social, spatial, temporal, and symbolism dimensions. By focusing on coverage in the Anglo-Saxon press and broadcast media, the paper asks: Which dimensions of Swedish fika are described, and how are they presented in international media? The paper concludes that Swedish fika is framed in three primary ways: (1) as tangibles (the beverages and pastries consumed); (2) as a ritual; and (3) as a paradox whereby the effects of fika are emphasised as a contradictory or surprising consequence. These frames are tied to specific fika settings, with the ritual and tangibles being closely associated with cafés, while the paradox is linked to workplace contexts. The paper contributes to existing research by showing how intangible cultural elements can be stereotyped or made tangible, highlighting the ongoing challenges of maintaining authenticity in the export of intangible cultural heritage.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101096"},"PeriodicalIF":3.2,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153016","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":"Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization","authors":"Awanish Singh,&nbsp;Nandan Sit","doi":"10.1016/j.ijgfs.2024.101095","DOIUrl":"10.1016/j.ijgfs.2024.101095","url":null,"abstract":"<div><div>In this study, Manila tamarind seed protein was used to produce texturized protein by optimizing the composition of different components to achieve desired structural and physicochemical attributes. D-optimal mixture design was used to obtain the desired formulation by combination of the mixture components (solids and liquid). The desired texture was produced through the freeze-texturization process. The responses studied were hardness, springiness, fibre, and protein content. The optimized dosages of different constituents were calculated as protein isolate at 6.53%, wheat gluten at 1.23%, jackfruit flour at 1.15%, sodium alginate at 3.6% and liquid (water and oil, 10:1) at 87.48%. Predicted and experimental values were comparable in almost every case and the optimized methodology can be used to develop texturized proteins of desired textural and nutritional attributes. The vertical cutting force and parallel cutting force of the texturized protein was 684.9 g (6.85 N) and 972.55 g (9.72 N), respectively, giving degree of texturization value as 1.42. The cooking-yield and cooking-loss of the optimized texturized-protein was 86.33% and 13.67%, respectively, while the in-vitro protein digestibility value was 64.33%. The scanning electron micrographs showed that the layered structure was observed for freeze-texturized proteins, with fiber size ranging between 10 and 100 μm.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101095"},"PeriodicalIF":3.2,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153018","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}