International Journal of Gastronomy and Food Science最新文献

The power of place in food evaluation: Analysing expectation disconfirmation theory through predictive and confidence indexes 食品评价中的场所权力：通过预测和信心指标分析期望失验理论

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101390

Pajtim Bytyçi , Rozeta Hasalliu , Elena Kokthi , Ibrahim Mehmeti , Mergim Mestani

This study examines how consumers evaluate yoghurt products under three information conditions: blind tasting (sensory only), label (origin only), and full information (sensory plus origin). While Expectation Disconfirmation Theory (EDT) has traditionally been used to assess the gap between consumer expectations and product experience, this paper focuses on two origin-based cognitive indicators: Predictive Value, which measures the accuracy of region cues that forecast final evaluations, and Confidence Value, which captures consumer trust in origin information before tasting. Data were collected from 181 consumers evaluating seven regional yoghurt products. Statistical analysis included repeated measures ANOVA, mediation models (PROCESS Model 4), and linear regressions using the indexes. Results showed that although origin cues influenced expectations, sensory experience remained the strongest determinant of final evaluations. The regression results demonstrated significant regional variation in the explanatory power of the indexes (e.g., R² = 0.609 for Prishtina, R² = 0.466 for Peja). A typology matrix classified consumer patterns into four psychological profiles. The findings show that, from the lens of EDT, consumer trust and the perceived informativeness of origin cues matter even for familiar products, such as yoghurt. By integrating cognitive dimensions into consumer evaluation, this paper contributes to our understanding of traditional food choices and the branding power of regional origin.

本研究考察了消费者如何在三种信息条件下评价酸奶产品：盲品（仅感官）、标签（仅原产地）和完整信息（感官加原产地）。传统上，期望不确认理论（EDT）被用于评估消费者期望与产品体验之间的差距，而本文关注的是两个基于原产地的认知指标：预测价值（Predictive Value）和信心值（Confidence Value），前者衡量预测最终评价的区域线索的准确性，后者衡量消费者在品尝前对原产地信息的信任。该研究收集了181名消费者对7种地区酸奶产品的评价数据。统计分析包括重复测量方差分析、中介模型（PROCESS模型4）和使用指数的线性回归。结果表明，虽然起源线索影响期望，但感官体验仍然是最终评估的最强决定因素。回归结果显示，各指标的解释能力存在显著的区域差异（Prishtina的R2 = 0.609， Peja的R2 = 0.466）。一个类型学矩阵将消费者模式分为四种心理特征。研究结果表明，从EDT的角度来看，消费者的信任和对来源线索的感知信息量即使对熟悉的产品（如酸奶）也很重要。通过将认知维度整合到消费者评价中，本文有助于我们对传统食品选择和地域原产地品牌力的理解。

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引用次数: 0

Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings Nasha：一种在人道主义环境中为婴儿提供的以高粱为基础的断奶食品

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101394

Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim

Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.

儿童营养不良仍然是苏丹一项重大的公共卫生挑战，部分原因是获得营养丰富的辅食的机会有限。传统的高粱薄粥，如Nasha，被广泛消费；然而，它们的感官和营养潜力尚未得到科学评估。本研究旨在评估五种高粱品种及其混合物（包括生物强化的Dahab品种）制备的Nasha配方的感官可接受性和照顾者儿童的反应。54名护理人员和他们的孩子参与了九种娜沙配方的感官评估。颜色、味道、质地、香气、口感和总体喜好等属性使用9分享乐量表进行评估，并记录儿童在喂食过程中的情绪反应。统计分析包括单向方差分析、内部偏好映射（IPM）和偏最小二乘（PLS）回归。Dahab + Dabar混合配方获得了最高的喜欢分数（8.1），而Dahab + Wad Ahmed和Dahab + Arfagadamek-8则表现出很强的可接受性。照顾者和儿童的反应都一致支持这些混合，表明感官吸引力和文化接受度。这些发现表明，生物强化高粱粥，如Nasha，提供了一种文化上合适的、负担得起的、营养丰富的补充食品选择。将感官科学融入当地食品设计可以支持可持续战略，以改善儿童营养，并在资源有限的环境中增强饮食韧性。

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引用次数: 0

From underutilized to innovative application: Exploring consumer acceptance of acidified and fermented sea fennel preserves in Italy 从未充分利用到创新应用：探索意大利消费者对酸化和发酵海茴香的接受程度

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101389

Emel Ozturk , Serena Mandolesi , Simona Naspetti , Antonietta Maoloni , Lucia Aquilanti , Raffaele Zanoli

Halophytes, salt-tolerant plants that grow naturally or are partially cultivated in coastal ecosystems—especially in the Mediterranean basin—hold significant potential to enhance dietary diversity and promote sustainable food production. Among them, sea fennel (Crithmum maritimum L.), a relatively underutilized marine vegetable, is gaining recognition in the scientific community for its nutritional value and functional food properties. However, to date, very few studies have explored consumers’ preferences and overall acceptance of this plant. Furthermore, its limited consumption and low consumer awareness hinder the development and diffusion of its potential culinary applications. Therefore, this study aims to explore the acceptance of sea fennel among Italian consumers, particularly by comparing acidified and fermented sea fennel preserves. The findings reveal a clear preference for fermented sea fennel, indicating strong consumer acceptance of the traditional fermentation process when applied to this underutilized plant. However, no significant differences were observed across sociodemographic characteristics. Although the study is based on a local convenience sample, these preliminary insights offer valuable guidance for future research and product development. Promoting fermented sea fennel products could help expand their commercial value and gastronomic appeal. Future research should focus on developing strategies to increase consumer familiarity with fermented sea fennel, emphasizing its health benefits and versatile culinary applications.

盐生植物是指在沿海生态系统中自然生长或部分种植的耐盐植物，特别是在地中海流域，在增强饮食多样性和促进可持续粮食生产方面具有巨大潜力。其中，海茴香（Crithmum maritimum L.）作为一种利用相对不足的海洋蔬菜，其营养价值和功能性食品特性正逐渐得到科学界的认可。然而，迄今为止，很少有研究探讨了消费者的偏好和对这种植物的总体接受程度。此外，其有限的消费和低消费者意识阻碍了其潜在烹饪应用的发展和扩散。因此，本研究旨在探讨意大利消费者对海茴香的接受程度，特别是通过比较酸化和发酵的海茴香蜜饯。研究结果表明，人们对发酵海茴香有明显的偏好，这表明消费者对这种未充分利用的植物应用传统发酵工艺的接受程度很高。然而，在社会人口统计学特征中没有观察到显著差异。虽然这项研究是基于当地的便利样本，但这些初步的见解为未来的研究和产品开发提供了有价值的指导。推广发酵海茴香产品有助于扩大其商业价值和美食吸引力。未来的研究应侧重于制定策略，以提高消费者对发酵海茴香的熟悉程度，强调其健康益处和多种烹饪应用。

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引用次数: 0

What cassava means to Brazilians: a contemporary analysis of cultural and nutritional narratives about the root and its derived products 木薯对巴西人的意义：对根及其衍生产品的文化和营养叙事的当代分析

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-09 DOI: 10.1016/j.ijgfs.2025.101388

Samara Menezes São Julião, Letícia de Oliveira Gonçalves, Lilia Zago, Isabelle Santana

Cassava (Manihot esculenta Crantz) is a root vegetable native to Brazil that has long been recognised as a staple food of Brazilian cuisine. Although it is widely used in culinary preparations and social and cultural practices across several regions of Brazil, little research has been conducted into consumers perceptions of its symbolic meanings. This descriptive, cross-sectional study investigated the meanings that Brazilian individuals attribute to cassava and its derived products. An online questionnaire was used to collect discursive answers to the central question, “What does cassava mean to you?”. Ten categories were created based on the analysis of testimonies and the answers were included in one or more of the categories to which they applied. A total of 1215 responses were obtained from participants (84.0 % female, 87.7 % aged 20–59, from all five regions of the country, 70.0 % from the Southeast). The meanings of consumption were attributed to: habit (29.0 %); sensory attributes (18.7 %); affective memories (18.4 %); nutritional value and lifestyle (10.6 %); cultural aspects (8.8 %); culinary versatility (5.7 %); health issues (3.9 %); affordability and availability (2.5 %); cultivation (2.1 %); and source of income (0.2 %). The miscellany of fifty stories presented, and the sixteen selected excerpts, highlight the importance of this agricultural tradition and its association with a sense of belonging and the collective memory of indigenous and Afro-Brazilian ancestry. Attributing significance can potentially drive consumption, cultivation and processing, and the results of this research can contribute to a broader appreciation of a Brazilian food that is essential for food and nutritional sovereignty and security.

木薯（Manihot esculenta Crantz）是一种原产于巴西的根茎蔬菜，长期以来一直被认为是巴西菜肴的主食。尽管它在巴西的几个地区被广泛用于烹饪准备和社会文化实践，但很少有研究针对消费者对其象征意义的看法。这项描述性的横断面研究调查了巴西人对木薯及其衍生产品的看法。一份在线问卷被用来收集关于中心问题“木薯对你意味着什么？”的话语性答案。根据对证词的分析，设立了十个类别，并将答案列入一个或多个适用的类别。共有1215份回复来自参与者（84.0%为女性，87.7%为20-59岁，来自全国所有五个地区，70.0%来自东南部）。消费的含义是：习惯（29.0%）；感官属性（18.7%）；情感记忆（18.4%）；营养价值和生活方式（10.6%）；文化方面（8.8%）；烹饪的多样性（5.7%）；健康问题（3.9%）；负担能力和可用性（2.5%）；培养（2.1%）；收入来源（0.2%）。所呈现的50个故事和16个精选节选的杂集突出了这一农业传统的重要性，以及它与土著和非裔巴西祖先的归属感和集体记忆的联系。认定重要性可能会推动消费、种植和加工，这项研究的结果有助于更广泛地了解巴西食品，这对粮食和营养主权和安全至关重要。

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引用次数: 0

Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis 通过仪器分析、感官分析和统计分析，揭示了红曲米醋中关键的香气活性化合物及其潜在的代谢途径

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-02 DOI: 10.1016/j.ijgfs.2025.101376

Xiaolei Li , Yujia Li , Fumin Ma , Cuicui Duan , Dan Li

Hongqu rice vinegar is attractive and popular in southeastern China for its excellent anti-hyperlipidemic effect and characteristic flavor. However, the understandings on the composition and aroma contribution of volatile organic compounds (VOCs) are still limited due to the use different strains. In this study, steamed glutinous rice was mixed with three typical Hongqu rice from Fujian Province, before being subjected to sequential alcoholic and acetic acid fermentation. 135 VOCs in three rice vinegars TX, SM, and JDS were detected using GC-MS and HS-GC-IMS. 21 key aroma-active compounds with flavor dilution (FD) values ≥ 8 and odor activity values (OAVs) ≥1 were identified, and phenethyl acetate, β-damascenone and benzene acetaldehyde were recognized as the biomarkers by AEDA-GC-O in three Hongqu rice vinegars. 16 differential key aroma-active compounds were identified using PLS-DA, including important compounds such as β-damascenone, octanoic acid and 4-ethyl-2-methoxyphenol, which were also predicted by Random Forest. (E)-2-nonenal and isoamyl acetate with fatty and banana flavors were only detected in TX. Tetramethylpyrazine and 2,3,5-trimethylpyrazine with roast aroma were only discovered in SM. 1-Phenylethanol with rose aroma was only found in JDS. These compounds determined the unique flavor of each Hongqu rice vinegar. The e-nose responded more strongly to the sulphide in the Hongqu rice vinegar, with the order of intensity being SM > JDS > TX. In terms of cocoa, spicy, rose, fruity, acidic and fatty flavors, the recombinant model was similar to the original sample. KEGG enrichment analysis revealed that butanoate metabolism, pyruvate metabolism and glycolysis/glycosides played important roles in regulating the differential VOCs.

红曲米醋以其优异的降血脂效果和独特的风味，在东南地区广受欢迎。然而，由于使用的菌株不同，对挥发性有机化合物（VOCs）的组成和香气贡献的认识仍然有限。在本研究中，蒸熟的糯米与三种典型的福建红渠米混合，然后进行连续的酒精和醋酸发酵。采用GC-MS和HS-GC-IMS对TX、SM和JDS三种米醋中的135种VOCs进行了检测。通过AEDA-GC-O分析，鉴定出21种风味稀释值(FD)≥8、气味活性值(OAVs)≥1的关键芳香活性化合物，并在3种红曲米醋中识别出乙酸苯乙酯、β-达马酮和苯乙醛为生物标志物。利用PLS-DA鉴定了16个差异关键芳香活性化合物，包括β-达马ascenone、辛酸和4-乙基-2-甲氧基苯酚等重要化合物，这些化合物也被随机森林预测。(E)-2-壬烯醛和乙酸异戊酯仅在TX中检测到脂肪味和香蕉味。四甲基吡嗪和2,3,5-三甲基吡嗪仅在SM中检测到烤香味。具有玫瑰香气的1-苯乙醇仅在JDS中发现。这些化合物决定了每种红曲米醋的独特风味。重组模型对红曲米醋中硫化物的反应强度为SM >； JDS >； TX。重组模型对可可味、辛辣味、玫瑰味、果味、酸味和脂肪味的反应强度与原样品相近。KEGG富集分析表明，丁酸代谢、丙酮酸代谢和糖酵解/糖苷在调节VOCs差异中起重要作用。

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引用次数: 0

Galangal, ‘the spice of Life’: History, flavour chemistry, and culinary uses 高良姜，“生活的调味品”：历史、风味化学和烹饪用途

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101372

Charles Spence

Like many spices, galangal has a long history in global cuisine, likely originating in Java, Indonesia. Known as galanga, greater galangal, Siamese ginger (English; Kha in Thai), or Java galangal, the spice has a range of culinary, medicinal, and functional uses. Galangal helps to provide a pungent, fruity note to cuisine and has been suggested to help mask off-notes in shellfish and meat dishes. While nowadays perhaps most closely associated with Thai cuisine, mention of galingale can be found in European monastic records dating back more than a thousand years. At the same time, however, it is unclear whether such early references describe greater galangal (Alpinia galanga), lesser galangal (Alpinia officinarum Hance, Alpinia calcarata Rosc.), or perhaps even galingale (Cyperus longus), a fragrant and possibly native (British) plant. Nevertheless, by the later Middle Ages, a spice described as galangal (or galingale) was being imported to Europe by Arab and Venetian traders, appearing as an ingredient in spiced wine and Pokerounce (a Medieval form of cinnamon toast). Subsequently, however, galangal/galingale essentially disappears from western cookbooks. The pungent principal of galangal, 1′-acetoxychavicol acetate (galangal acetate), activates the TRPA1 channel, delivering a short-lasting pungent sensation and fruity aroma; it is also of interest as an ingredient to replace alcohol in low-to-no alcohol spirits.

像许多香料一样，高良姜在全球烹饪中有着悠久的历史，可能起源于印度尼西亚的爪哇。这种香料被称为高良姜，更大的高良姜，暹罗姜（英语；泰语Kha），或爪哇高良姜，具有一系列烹饪，药用和功能用途。高良姜有助于为菜肴提供辛辣的水果味，并被建议用于掩盖贝类和肉类菜肴的异味。虽然现在可能与泰国菜最密切相关，但提到galingale可以在一千多年前的欧洲修道院记录中找到。然而，与此同时，尚不清楚这些早期参考文献是否描述了大高良姜（Alpinia galanga），小高良姜（Alpinia officinarum Hance, Alpinia calcarata Rosc.），或者甚至是一种芳香的、可能是本土（英国）植物——高良姜（Cyperus longus）。然而，到了中世纪后期，一种被称为高良姜（或galingale）的香料被阿拉伯和威尼斯商人进口到欧洲，作为香料酒和Pokerounce（一种中世纪的肉桂吐司）的原料出现。然而，后来高良姜基本上从西方食谱中消失了。高良姜的辛辣成分，1 ' -乙酰氧基查维醇醋酸盐（高良姜醋酸盐），激活TRPA1通道，提供短暂的辛辣感觉和水果香气；在低度或无酒精烈酒中，它作为一种替代酒精的成分也很有趣。

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引用次数: 0

How organic food services affect hospital brand image 有机食品服务如何影响医院品牌形象

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101361

Chia-Hao Yu , Chao-Chien Chen , Chaoyun Liang , Po-Kai Huang

Organic food is increasingly popular, even in the field of medicine. To increase health awareness, medical institutions seek to promote organic food services. In this study, we examined the correlation between the planned behaviour, perceived value, purchase intention, and hospital brand image of inpatients and healthcare professionals when selecting hospital organic food services. We also explored the differences between inpatients and healthcare professionals. This study included 399 inpatients and 292 healthcare professionals as research samples. The results indicated that the perceived value and purchase intention of hospital organic food services play a mediating role in the relationship between planning behaviour and hospital brand image. Both emotional value and subjective norm enhance the hospital brand image perceived by inpatients and healthcare professionals. The major difference between these two groups is that the purchase intention of organic food services for inpatients augments their hospital brand image, but this phenomenon is not observed in healthcare professionals. By examining the provision of organic food services to both identify the key elements of consumer satisfaction and utilise these elements as a basis for service management, this study extends the theory of planned behaviour by driving the mediating effects of perceived value to promote hospital brand image.

有机食品越来越受欢迎，甚至在医学领域也是如此。为了提高健康意识，医疗机构寻求推广有机食品服务。在本研究中，我们检视住院病人和医护人员在选择医院有机食品服务时的计划行为、感知价值、购买意愿和医院品牌形象之间的相关性。我们还探讨了住院患者和医疗保健专业人员之间的差异。本研究以399名住院病人及292名医护人员为研究样本。结果表明，医院有机食品服务的感知价值和购买意愿在计划行为与医院品牌形象的关系中起中介作用。情感价值和主观规范都能提升住院患者和医护人员对医院品牌形象的感知。这两个群体的主要区别在于，住院患者购买有机食品服务的意愿增强了医院的品牌形象，但这一现象在医疗保健专业人员中没有观察到。本研究透过检视有机食品服务的提供，找出消费者满意的关键要素，并利用这些要素作为服务管理的基础，透过推动感知价值的中介作用，提升医院品牌形象，扩展计划行为理论。

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引用次数: 0

From pan to plate: How traditional cooking alters the nutritional composition, lipid integrity, and health-promoting indices of Rohu (Labeo rohita) 从平底锅到盘子：传统烹饪如何改变罗胡的营养成分、脂质完整性和健康促进指数

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101365

Anik Saha , Bappy Chowdhury , Srikanta Ghosh , ASM Nafis Sadekeen , Mahima Ranjan Acharjee , Narayan Datta , Omme Johora Tarin , Ahmedur Rahman , Mohammad Mozibul Haque , Monsur Ahmad

Fish is a major source of high-quality protein and omega-3 PUFAs (EPA, DHA), which are highly susceptible to degradation during cooking. This study evaluated the effects of frying, grilling, deep-frying, baking, and braising on the nutritional quality and lipid integrity of Rohu (Labeo rohita) oil, aiming to recommend optimal cooking strategies for a developing nation's dietary context. Proximate composition, fatty acid profile, chemical characteristics, and nutritional quality indices of the extracted oil were analyzed following AOAC standards. Significant differences (p < 0.05) were observed across cooking methods: moisture content was highest in raw fish (18.76 ± 0.15 %), and fat content was highest in deep-fried samples (23.04 ± 0.12 %). Fatty acid analysis revealed the highest EPA and DHA levels in deep-fried oil (0.25 ± 0.008 mg/100 g), while grilling resulted in the lowest PUFA content (21.95 ± 0.06 mg/100 g). Nutritional quality indices, such as the PUFA/SFA ratio, peaked in grilled samples (4.06 ± 0.009), indicating significant cooking effects on Rohu oil. These findings emphasize the importance of selecting cooking methods that preserve fish lipid quality, enhancing nutritional benefits, particularly for populations relying on freshwater fish. Healthier cooking practices can improve public health by maximizing retention of long-chain ω-3 fatty acids.

鱼是高质量蛋白质和omega-3 PUFAs （EPA， DHA）的主要来源，它们在烹饪过程中极易降解。本研究评估了油炸、烧烤、油炸、烘烤和焖煮对罗胡油的营养质量和脂质完整性的影响，旨在为发展中国家的饮食环境推荐最佳烹饪策略。按照AOAC标准对提取油的近似组成、脂肪酸谱、化学特性和营养品质指标进行分析。不同烹饪方法的水分含量差异有统计学意义（p < 0.05），生鱼的水分含量最高（18.76±0.15%），油炸鱼的脂肪含量最高（23.04±0.12%）。脂肪酸分析显示，油炸油中EPA和DHA含量最高（0.25±0.008 mg/100 g），而烧烤油中PUFA含量最低（21.95±0.06 mg/100 g）。烤制样品的PUFA/SFA比值等营养品质指标达到峰值（4.06±0.009），说明罗虎油的蒸煮效果显著。这些发现强调了选择烹饪方法的重要性，以保持鱼类的脂质质量，提高营养价值，特别是对依赖淡水鱼的人群。健康的烹饪方法可以通过最大限度地保留长链ω-3脂肪酸来改善公众健康。

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引用次数: 0

The challenge of a scientific definition for the term “edible flowers” 科学定义“可食用花卉”的挑战

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101356

Erika Oberholzer , Ina Vandebroek , Ryan D. Rattray , Ben-Erik Van Wyk

The term “edible flower” lacks precise meaning without proper context. It has been used to describe: (1) a food source, e.g. cauliflower, artichoke, capers; (2) a putative source of bioactive compounds, implying a functional food; and (3) horticultural flowers used for decorations in gastronomy. Since 2005, the terms “edible flower”, “functional food”, and/or “nutraceutical” have been jointly referenced in 146 articles, with 26 occurrences in 2021 alone. We argue that “edible flowers” is often misused in the context of the phytochemistry of functional foods and such studies should be recognized as the “phytochemistry of flowers,” not “edible flowers.” When considering nutritional and medicinal value, the investigation of chemical compounds in flowers used as decorative elements in gastronomy (compared to flowers used for sustenance) is illogical and of minimal relevance due to the negligible quantities consumed relative to a typical diet. Flowers have other attributes — colour, flavour and scent — that make them valuable in plating design. The term “edible flower” originally distinguished horticultural flowers safe for culinary use from those containing harmful or toxic compounds. We propose reserving the term “edible flower” for informal contexts where a simple distinction between edible and poisonous is needed, and for ethnobotanical inquiry into the cultural use of different plant foods. In gastronomy, the prefix “edible” has practical significance, but its use in scientific inquiries on functional foods appears to be misplaced—an unproductive rhetorical device rather than a meaningful scientific term.

没有适当的语境，“可食用的花”一词缺乏确切的含义。它被用来描述：(1)一种食物来源，如花椰菜、洋蓟、刺山柑；(2)生物活性化合物的推定来源，意味着功能性食品；（三）用于烹饪装饰的园艺花卉。自2005年以来，“食用花卉”、“功能食品”和/或“营养保健品”这三个术语在146篇文章中被联合引用，仅在2021年就出现了26次。我们认为，在功能性食品的植物化学背景下，“可食用的花”经常被误用，这样的研究应该被认为是“花的植物化学”，而不是“可食用的花”。当考虑到营养和药用价值时，在烹饪中用作装饰元素的花（与用作食物的花相比）中的化合物的研究是不合逻辑的，而且相关性很小，因为相对于典型的饮食，消耗的数量可以忽略不计。花还有其他属性——颜色、味道和气味——这使得它们在电镀设计中很有价值。“可食用花”一词最初将可安全用于烹饪的园艺花与含有有害或有毒化合物的园艺花区分开来。我们建议将“可食用花”一词保留到需要简单区分可食用和有毒的非正式场合，以及对不同植物性食物的文化使用进行民族植物学调查。在烹饪学中，前缀“可食用”具有实际意义，但在功能性食品的科学研究中，它的使用似乎是错误的——一种无效的修辞手段，而不是一个有意义的科学术语。

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引用次数: 0

Plating the design: A systematic review of plate presentation in gastronomy 盘子的设计：对美食中盘子呈现的系统回顾

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101379

Cansu İşeri , Sema Ekincek

This study aims to systematically review the existing academic literature on plate presentation in order to identify general trends, conceptual gaps, and future research opportunities in the field. Although there are many empirical studies on plate presentation in the literature, the lack of a systematic review focusing on this area constitutes an important gap. This study provides a comprehensive review of the existing literature on plate presentation, focusing on its role as a bridge between food and design through visual aesthetics. It highlights that while taste is essential in food consumption, visual perception plays a critical role in shaping the eating experience. The search conducted in the Scopus and Web of Science databases identified studies conducted in different countries using various methodological approaches. The review shows that the vast majority of studies are based on quantitative methods and that qualitative studies have the potential to fill important gaps in the field. The analyses reveal that the most frequently addressed design element in the studies is “composition,” while the most frequently used concept in terms of basic terminology is “presentation.” In contrast, it has been determined that elements such as texture, balance, and integrity have been examined to a more limited extent in the literature. When examining the geographical distribution of the studies, it is seen that the United States is the country that contributes most intensively to the field academically. This study contributes to the academic field by highlighting methodological and conceptual gaps in the literature and provides findings that will form the basis for strategic design applications that can be developed for chefs and restaurant businesses. The results obtained are expected to contribute to the development of conscious and holistic design approaches to plate presentation.

本研究旨在系统地回顾现有的关于板块呈现的学术文献，以确定该领域的总体趋势、概念差距和未来的研究机会。虽然文献中有许多关于板块呈现的实证研究，但缺乏针对这一领域的系统综述构成了一个重要的空白。本研究提供了一个全面的回顾现有文献的盘子展示，重点是它的作用，作为食物和设计之间的桥梁，通过视觉美学。它强调，虽然味觉在食物消费中至关重要，但视觉感知在塑造饮食体验方面也起着至关重要的作用。在Scopus和Web of Science数据库中进行的搜索确定了在不同国家使用不同方法方法进行的研究。审查表明，绝大多数研究都是基于定量方法，而定性研究有可能填补该领域的重要空白。分析表明，研究中最常提到的设计元素是“构成”，而在基本术语方面最常用的概念是“呈现”。相比之下，已经确定的是，诸如质地、平衡和完整性等元素在文献中被研究的程度更有限。从研究的地理分布来看，美国是对该领域学术贡献最大的国家。这项研究通过强调文献中方法论和概念上的差距，为学术领域做出了贡献，并提供了将形成战略设计应用的基础，可以为厨师和餐馆企业开发。所获得的结果有望有助于有意识和整体设计方法的发展，以盘子的表现。

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引用次数: 0