International Journal of Gastronomy and Food Science最新文献

Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population 烹饪习惯、营养知识和健康饮食习惯：西班牙人口的社会人口分析

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-18 DOI: 10.1016/j.ijgfs.2025.101185

Elena Sandri

Aim

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. Methods: 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.

Results

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 < 0.001) and healthier cooking techniques (Mean = 4.00, p < 0.001) compared to men. Adults also cooked more frequently (Mean = 4.26, p < 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 < 0.001), with higher education positively associated with knowledge (Mean = 62.5 vs. 59.3, p < 0.001). Significant Kendall's Tau-b correlations (p < 0.001) were observed between healthy culinary habits and knowledge variables, with coefficients frequently exceeding 0.50. Conclusions: 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.

目的了解烹饪习惯和营养知识对于在人群中推广健康饮食习惯至关重要。考虑到社会人口因素，本研究探讨了西班牙人口中烹饪习惯、营养意识和健康饮食习惯之间的关系。方法：采用横断面设计，通过在线有效问卷收集1534名参与者的数据。变量包括烹饪频率、健康和不健康烹饪技术的使用、烹饪知识以及年龄、性别、教育水平和生活安排等指标。统计分析，包括Kendall's Tau-b相关性和Mann-Whitney U检验，用于评估关系和组间差异。结果调查结果显示，59.1%的参与者每天或几乎每天做饭，平均做饭时间约为一个半小时。女性的烹饪频率明显更高(平均= 4.25,p <；0.001)和更健康的烹饪技术(平均= 4.00,p <；0.001)。成年人做饭的频率也更高(平均= 4.26,p <；0.001)，持续时间也比年轻人长。烹饪知识得分从男性的58.5 （SD = 17.6）到女性的62.5 （SD = 16.5）不等(p <；0.001)，高等教育与知识呈正相关(均值= 62.5 vs. 59.3, p <；0.001)。显著的Kendall's Tau-b相关性(p <；健康的烹饪习惯和知识变量之间存在0.001)，系数经常超过0.50。结论：这些发现强调了烹饪知识在促进健康烹饪实践中的重要性，并突出了社会人口差异。该研究表明，专注于烹饪教育的量身定制的干预措施可以改善饮食行为和公共卫生结果。烹饪教育项目可以作为一项关键的公共卫生战略，通过培养更健康的饮食习惯，提高营养素养，减少与饮食有关的疾病。未来的研究应该检查因果关系和文化影响，以开发有效的、基于证据的烹饪干预措施。

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引用次数: 0

Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction 教厨师如何快速有效地确定氯离子：整合知识和行动，有效地减少盐

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-15 DOI: 10.1016/j.ijgfs.2025.101184

Junsheng Huang , Xiaorou Yang , Longfei Cai , Huiying Zhang , Wanyin Chen

Culinary preparation can involve human health risks, often stemming from the cooking habits of individual chefs and local dietary customs, with high-salt diets being a common concern. As the primary individuals responsible for seasoning dishes, chefs are typically trained through apprenticeships or culinary programs in vocational schools. However, neither pathway usually includes systematic training in food analysis or culinary chemistry. Currently, some kitchens use salinity meters, but these are based on parameters such as density, the refractive index of soluble solids, or electrical conductivity and so are imprecise and of limited effectiveness. To address this, the project reported here designed a low-cost and high-efficiency microfluidic paper-based analytical device (μPAD) for chefs. This device enables quick detection of chloride ions in limited testing environments, allowing for accurate salinity measurements. Before and after an experiment, pre- and post-test questionnaires were distributed to assess how chefs understand salinity and their views on scientific cooking. The survey results revealed a significant increase in chefs’ awareness of salinity in cooking, demonstrating that this practice effectively promotes a low-salt dietary culture, optimizes the nutritional structure of dishes, and meets customer demand for healthier dining options.

烹饪准备工作可能涉及人类健康风险，通常源于个别厨师的烹饪习惯和当地的饮食习俗，高盐饮食是一个普遍关注的问题。作为负责调味菜肴的主要人员，厨师通常通过学徒制或职业学校的烹饪课程接受培训。然而，这两种途径通常都不包括食品分析或烹饪化学方面的系统培训。目前，一些厨房使用盐度计，但这些是基于密度、可溶性固体的折射率或电导率等参数，因此不精确，效果有限。为了解决这一问题，本项目设计了一种低成本、高效率的厨师微流控纸基分析装置（μPAD）。该设备能够在有限的测试环境中快速检测氯离子，从而实现准确的盐度测量。在实验前后，分发了测试前和测试后的问卷，以评估厨师如何理解盐度以及他们对科学烹饪的看法。调查结果显示，厨师在烹饪中对盐度的认识显著提高，表明这种做法有效地促进了低盐饮食文化，优化了菜肴的营养结构，满足了顾客对更健康饮食选择的需求。

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引用次数: 0

Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health? 葡萄牙烟熏肉和香肠作为美食外交资源：美食推广与公共健康之间的不相容？

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-12 DOI: 10.1016/j.ijgfs.2025.101182

Óscar Cabral , Luís Lavrador , Pablo Orduna , João Paulo Fernandes , Carla Torre , Marina Vaquinhas , Raquel Moreira

The use of smoke as a food preservative exemplifies a highly sophisticated cultural interaction between humans and natural elements. It serves to extend the shelf life of food products while simultaneously enhancing their sensory characteristics. In Portugal, the practice of producing smoked meats and sausages (“enchidos”), traditionally associated with the preservation of pork beyond the typical household winter slaughter season, has profound cultural and territorial significance. Beyond ensuring protein availability, smoked meats and sausages constitute an integral part of Portugal's gastronomic heritage, representing a notable cultural and economic asset. The regulation of their contaminants, particularly Polycyclic Aromatic Hydrocarbons (PAH), have been established following European standards. Given the widely acknowledged carcinogenic potential of PAH, a paradox emerges regarding Portugal's acceptance of elevated levels of these contaminants, which is rationalized by a defence of gastronomic culture and local economies. Through a derogation that permits higher PAH levels in smoked meat products intended for domestic consumption, these predominantly artisanal and traditional products are precluded from being marketed within the European economic area, thereby creating barriers to their dissemination and inclusion in gastrodiplomacy policies. This article examines the cultural, economic, food safety, and public health dimensions associated with Portuguese smoked meats and sausages. It analyses the challenges posed by regulatory frameworks. With it, this article analyses the obstacles to promoting these products, in particular, and Portuguese gastronomy, as a whole, on a global scale, from the lens of gastrodiplomacy and the consolidation of such strategy aiming to yield economic, diplomatic, cultural, tourism, and other benefits.

烟作为食品防腐剂的使用体现了人类与自然元素之间高度复杂的文化互动。它可以延长食品的保质期，同时增强其感官特性。在葡萄牙，生产熏肉和香肠（“enchidos”）的做法，传统上与猪肉的保存有关，超出了典型的家庭冬季屠宰季节，具有深刻的文化和领土意义。除了保证蛋白质供应外，烟熏肉和香肠也是葡萄牙美食遗产中不可或缺的一部分，代表着一项重要的文化和经济资产。对其污染物，特别是多环芳烃（PAH）的监管，已按照欧洲标准建立。鉴于多环芳烃的潜在致癌性已被广泛承认，葡萄牙接受这些污染物水平升高的做法出现了一个悖论，这是对美食文化和当地经济的辩护。通过一项允许国内消费的烟熏肉制品中含有较高多环芳烃含量的豁免，这些主要是手工和传统产品被禁止在欧洲经济区内销售，从而为其传播和纳入美食外交政策创造了障碍。本文探讨了与葡萄牙熏肉和香肠相关的文化、经济、食品安全和公共卫生方面的问题。它分析了监管框架带来的挑战。有了它，本文分析了促进这些产品的障碍，特别是葡萄牙美食，作为一个整体，在全球范围内，从美食外交的角度和巩固这种战略，旨在产生经济，外交，文化，旅游和其他利益。

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引用次数: 0

Symbiotic honey beverages: A matrix which tells a story of survival and protection of human health from a gastronomic and industrial perspective 共生蜂蜜饮料：从美食和工业的角度讲述生存和保护人类健康的故事

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-09 DOI: 10.1016/j.ijgfs.2025.101183

Walter de Paula Pinto Neto , Thays Maria Costa de Lucena , Giselle Alves da Paixão , Neide Kazue Sakugawa Shinohara , Ana Cristina Pinheiro , António Augusto Vicente , Rafael Barros de Souza , Marcos Antonio de Morais Junior

This review provides an overview of how probiotic honey beverages have been used by humankind throughout history to promote protection of human health. After a brief historical explanation with the main reports involving the use of these beverages for medicinal and conservation purposes, their symbiotic effects and the main physicochemical and microbiological properties reported as benefiting this synergistic effect and also for the control of metabolic syndromes are presented. To this end, the main studies that correlate these inherent properties of the beverages and associate their symbiotic and systemic effects during product storage and when subjected to gastrointestinal conditions are summarized. There is evidence that the physicochemical characteristics of the raw materials used, and especially the properties of the final composition of the beverages, can have positive effects on the health and protection of the host. This observation was possible mainly from experimental studies on prebiotic oligosaccharides, phenolic compounds and short-chain fatty acids. Temperature is highlighted as a crucial extrinsic factor for ensuring the product's viability during storage. The success of these honey-based nutraceutical drinks is due to the close relationship humanity has with honey and its derivatives in different culinary techniques in sweet and Savory preparations, especially when it is culturally well-established for having beneficial properties. Additionally, an analysis is conducted on the future scientific and technological research required to further understand these probiotic beverages, particularly for vulnerable groups such as individuals with metabolic diseases and syndromes regarding immune system modulation.

本文综述了益生菌蜂蜜饮料在人类历史上是如何被用来促进保护人类健康的。在简要介绍了这些饮料用于药用和保护目的的主要报道之后，介绍了它们的共生作用以及据报道有利于这种协同作用和控制代谢综合征的主要理化和微生物特性。为此，总结了有关饮料这些固有特性的主要研究，以及它们在产品储存和胃肠道疾病期间的共生和系统效应。有证据表明，所用原料的物理化学特性，特别是饮料的最终成分的特性，可以对宿主的健康和保护产生积极的影响。这一发现主要来自于对益生元低聚糖、酚类化合物和短链脂肪酸的实验研究。温度是一个重要的外在因素，以确保产品的生存能力在储存期间。这些以蜂蜜为基础的营养饮料的成功是由于人类与蜂蜜及其衍生物的密切关系，在不同的烹饪技术中，在甜味和咸味的制备中，特别是当它在文化上被公认为具有有益的特性时。此外，还分析了未来需要进行的科学和技术研究，以进一步了解这些益生菌饮料，特别是对易受伤害的群体，如患有代谢疾病和免疫系统调节综合征的个体。

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引用次数: 0

Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation 基于 HS-GC-IMS 和智能感官评价的渝湘肉丝加热后品质劣变挥发性指标的鉴定

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-08 DOI: 10.1016/j.ijgfs.2025.101180

Chunyuan Ping , Honglian Hu , Jicai Bi , Xiang Li , Yuwen Yi , Mingfeng Qiao

Reheating can distort the flavor profiles of prepared dishes. This study investigated the effects of microwaving, water bath, stir-frying, and steaming on the flavor of Yu-Shiang Shredded Pork (YSSP), with the unheated sample as the control. The taste and aroma profiles of YSSP were comprehensively analyzed by electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), and free amino acids determination. The results showed that microwaving was the most effective method in preserving the original flavor profile of YSSP. A total of 55 compounds were detected by GC-IMS, relative odor activity value combined multivariate statistical analysis revealed that cyclohexanone, sulcatone, isoamyl acetate-D, linalool, 1-propanol, 2-methyl-D, β-pinene, γ-terpinene, and 2-pentyl furan as key markers of flavor distortions during reheating. Although microwaving altered the flavor, it was still the most effective method for preserving the authentic flavor profile of YSSP compared to other reheating methods. This study provides a theoretical foundation for optimizing reheating methods to preserve the original flavor of prepared food products.

重新加热会扭曲准备好的菜肴的风味。以未加热的鱼香肉丝为对照，研究了微波、水浴、炒、蒸对鱼香肉丝风味的影响。采用电子鼻、电子舌、气相色谱-离子迁移谱（GC-IMS）、游离氨基酸测定等方法对YSSP的口感和香气进行综合分析。结果表明，微波处理是保存YSSP原汁原味的最有效方法。GC-IMS共检测到55种化合物，结合多元统计分析发现，环己酮、磺胺酮、乙酸异戊酯- d、芳樟醇、1-丙醇、2-甲基- d、β-蒎烯、γ-萜烯和2-戊基呋喃是再加热过程中香味扭曲的关键标志。虽然微波加热改变了风味，但与其他再加热方法相比，它仍然是保存YSSP原汁原味的最有效方法。本研究为优化再加热方法以保持预制食品原有风味提供了理论依据。

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引用次数: 0

3D-printability of culinary foams prepared with aquafaba powder 用aquafaba粉制备的烹饪泡沫的3d可打印性

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-05 DOI: 10.1016/j.ijgfs.2025.101175

İlkcan İşleyici, Nihat Yavuz

This study investigated the potential of foaming non-natively extrudable foods, specifically apple puree and caramel sauces, for 3D food printing (3DFP) applications. Aquafaba, recovered from chickpea cooking, was used as a foaming agent due to its high foaming properties and plant-based nature. Caramel samples exhibited Newtonian behavior, while apple samples followed the Power Law model, transitioning to Bingham-Plastic fluid behavior at higher aquafaba concentrations. Foaming properties increased with aquafaba concentration, with enhanced foam stability and reduced liquid leakage. Monomodal bubble size distributions were observed, with smaller bubbles in caramel foam due to higher viscosity. Sensory analysis revealed changes in appearance, consistency, and mouthfeel with increasing aquafaba concentration. Infill ratio and foam aging significantly influenced the length and height of printed pyramid shapes, with apple foam displaying greater size discrepancies. Foam aging and printing effects increased Sauter mean diameter and overrun values. Despite distortions in high infill ratio prints, smoother surfaces were achieved with longer foam aging. Finally, octopus shapes exhibited closer adherence to the 3D model dimensions, with decreasing height trends over time. This study highlights the potential of aquafaba-based foams for 3DFP applications, offering new opportunities for innovative and customizable food designs in gastronomy. These applications are especially valuable for enhanced sensory experiences while maintaining a focus on sustainability and plant-based ingredients.

本研究调查了发泡非天然可挤出食品的潜力，特别是苹果泥和焦糖酱，用于3D食品打印（3DFP）应用。从鹰嘴豆烹饪中回收的Aquafaba因其高发泡性和植物性而被用作发泡剂。焦糖样品表现出牛顿行为，而苹果样品则遵循幂律模型，在较高的水aba浓度下过渡到宾厄姆-塑性流体行为。泡沫性能随水龙巴浓度的增加而增加，泡沫稳定性增强，液体泄漏减少。观察到单峰气泡尺寸分布，焦糖泡沫中由于粘度较高，气泡较小。感官分析显示，随着水aba浓度的增加，外观、稠度和口感发生了变化。填充率和泡沫老化显著影响印刷金字塔形状的长度和高度，其中苹果泡沫尺寸差异较大。泡沫老化和印刷效应增加了索特平均直径和溢出值。尽管在高填充比的印刷品中会出现扭曲，但泡沫老化时间越长，表面越光滑。最后，章鱼的形状表现出更接近3D模型的尺寸，随着时间的推移，高度呈下降趋势。这项研究强调了基于aquafaba的泡沫在3DFP应用中的潜力，为美食领域的创新和可定制食品设计提供了新的机会。这些应用对于增强感官体验尤其有价值，同时保持对可持续性和植物性成分的关注。

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引用次数: 0

Improvement in texture and flavor of prepared meat patties with natural marination ingredients 用天然腌料改进肉饼的质地和风味

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-04 DOI: 10.1016/j.ijgfs.2025.101181

Xingrui Xu , Fei Gao , Xinqi Yang , Wanling Li , Xinglian Xu , Huhu Wang

This study investigated the effects of four natural ingredients including Lentinula edodes (L. edodes) powder, yeast extract, germinated brown rice (GBR) powder, and chicken soup on the texture and flavor of prepared meat patties. Samples were subjected to five marinating treatments (Con group: basic formulation; non-LE group: formulation without L. edodes powder; non-CS group: formulation without chicken soup; non-YE group: formulation without yeast extracts; AI group: all ingredients included). The results showed that the four treatments, using different ingredients, significantly reduced reheating loss. Compared to the other groups, the AI group exhibited the highest percentage of P₂₁ (the proportion of immobilized water in the total water content). The texture of the four treatment groups were improved to the same extent. Non-LE, non-CS, and non-YE groups showed a significant increase in umami and sweet taste amino acid contents. Meanwhile, high levels of flavor nucleotides, aldehydes, and esters were observed in the non-CS and AI groups., with the non-CS group receiving the highest sensory score. These findings suggest that the non-CS group offers a better combination of natural ingredients, indicating its potential for developing premium, flavorful meat patties.

本试验研究了香菇粉、酵母浸膏、发芽糙米粉和鸡汤四种天然成分对肉饼质地和风味的影响。样品进行5种腌制处理(对照组：基础配方；非le组：不含香薷粉的配方；非cs组：配方不含鸡汤；非ye组：不含酵母提取物的配方；AI组：包含所有成分)。结果表明，采用不同成分处理，可显著降低再热损失。与其他各组相比，AI组的P21百分比（固定水占总含水量的比例）最高。4个处理组的织构均有相同程度的改善。非le组、非cs组和非ye组鲜味和甜味氨基酸含量显著增加。同时，在非cs和AI组中观察到高水平的风味核苷酸、醛和酯。，非cs组的感官评分最高。这些发现表明，非cs组提供了更好的天然成分组合，这表明它有潜力开发优质、美味的肉饼。

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引用次数: 0

Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes 深入了解番茄炖牛肉的品质、氧化和消化特性

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-04 DOI: 10.1016/j.ijgfs.2025.101177

Min You , Jinsong Chen , Yanyan Chen , Ping Yang , Chenchen Qi , Chunhui Zhang , Feng Huang

This study aimed to evaluate the quality, oxidation, and digestion properties of beef stewed with different proportions of tomatoes. Results revealed that the addition of tomatoes decreased the pH, L∗, and Tarner–Bratzler shear force (WBSF) values of beef and increased the a∗ values in a dose-dependent manner; however, it had no significant effect on the b∗ values and cooking loss of beef. Furthermore, the content of free amino acids (FAAs) and nucleotides in beef and tomatoes may be balanced dynamically based on the concentration. Some sweet and umami amino acids in tomatoes can enhance the taste of beef. The addition of tomatoes into stewed beef exhibited a significant inhibitory role on lipid and protein oxidation. Furthermore, the protein digestibility of beef stewed with different proportions of tomatoes demonstrated a downward and subsequently upward trend in the gastric and intestinal digestion stages, thereby confirming the decreased particle sizes of beef. The mechanisms behind this trend are likely to be the association of active components with beef proteins and their antioxidant effects. Overall, the addition of tomatoes into stewed beef can improve the quality, antioxidant effects, and digestion properties of beef, which provides a theoretical basis for the development of nutritional meat products based on raw material interaction.

本研究旨在评价不同番茄比例炖牛肉的品质、氧化和消化特性。结果表明，番茄的加入降低了牛肉的pH、L *和tner - bratzler剪切力（WBSF）值，并呈剂量依赖性地增加了a *值；但对牛肉的b *值和蒸煮损失无显著影响。此外，牛肉和西红柿中游离氨基酸（FAAs）和核苷酸的含量可以根据浓度动态平衡。西红柿中的一些甜味和鲜味氨基酸可以增强牛肉的味道。在炖牛肉中加入番茄对牛肉脂质和蛋白质的氧化有明显的抑制作用。此外，不同番茄比例炖牛肉的蛋白质消化率在胃消化和肠道消化阶段均呈现先下降后上升的趋势，从而证实了牛肉颗粒尺寸的减小。这一趋势背后的机制可能是活性成分与牛肉蛋白及其抗氧化作用的关联。综上所述，在炖牛肉中加入番茄可以提高牛肉的品质、抗氧化作用和消化性能，为开发基于原料相互作用的营养肉制品提供了理论依据。

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引用次数: 0

The role of má-là flavor in contributing desirable oral perceptions during wine drinking: The seeking of sensory harmony between grape wines and sichuan cuisines in a physiochemical perspective má-là风味在葡萄酒饮用过程中的作用：从物理化学的角度寻求葡萄酒和川菜之间的感官和谐

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-04 DOI: 10.1016/j.ijgfs.2025.101178

Siyu Li , Zhengbo Guo , Hanyue Dong , Dabing Ren , Lang Li , Lunzhao Yi

China nowadays has achieved a great success in popularizing grape wine drinking in different regions. However, there are no clear wine and Chinese food paring guides that have been proposed compared with the fully developed wine-food pairing theory in the Western society, which definitely limits the enjoyment of wines on the Chinese dining-table. The Sichuan cuisine flavor is recognized as the most representative Chinese cuisine flavor worldwide. In this review, the typical flavor, Má-Là, in Sichuan cuisines is used as an example to explore possible interactions among flavor molecules within wines and Sichuan cuisines in the mouth and to discuss potential influences on the overall oral flavor perception when enjoy wines and Sichuan cuisines. The context of this review is divided into four parts. The first part presents general categorizations of famous Chinese cuisines and their regional distributions and flavor characters. The second part introduces the Má-Là flavor in Sichuan cuisines, including flavor descriptions and resources, influential chemical components, and sensory functioning mechanisms. The third part focuses on explaining effects of wine components on modifying the oral environment. Finally, potential consequences on the interactive oral sensory perceptions between wines and Sichuan cuisines are proposed. According to our knowledge, this is the first review that illustrates flavor interactions of wines and typical Chinese cuisines, which provides readers better understandings either of paring wines and cuisines, or of developing novel specific wine/cuisine products that offer ideal flavor experiences to consumers during the wine-food consumption.

如今，中国在不同地区普及葡萄酒方面取得了巨大的成功。然而，与西方社会成熟的酒食搭配理论相比，并没有明确的葡萄酒和中餐搭配指南，这无疑限制了葡萄酒在中国餐桌上的享受。川菜风味是世界公认的最具代表性的中国菜风味。本文以川菜中的典型风味Má-Là为例，探讨了葡萄酒和川菜在口腔中的风味分子之间可能存在的相互作用，并讨论了在品尝葡萄酒和川菜时对整体口腔风味感知的潜在影响。本文的背景分为四个部分。第一部分介绍了中国名菜的总体分类及其地域分布和风味特征。第二部分介绍了Má-Là川菜风味，包括风味的描述和来源、影响风味的化学成分和感觉功能机制。第三部分重点阐述了葡萄酒成分对口腔环境的调节作用。最后，提出了葡萄酒与川菜之间交互口腔感官知觉的潜在后果。据我们所知，这是第一次阐述葡萄酒和典型中国美食的风味相互作用的综述，它使读者更好地理解葡萄酒和美食的搭配，或者开发新的特定葡萄酒/美食产品，为消费者在葡萄酒-食品消费过程中提供理想的风味体验。

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引用次数: 0

Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses 意大利南部的美食宝藏：木制设备和传统奶酪的作用

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2025-04-04 DOI: 10.1016/j.ijgfs.2025.101179

Gabriele Busetta, Luca Settanni, Raimondo Gaglio

Traditional cheese productions are deeply connected to their regions of origin, still made using raw milk from animals of indigenous breeds, traditional techniques and wooden equipment. The use of wooden tools in dairy factories promotes the formation of microbial biofilms, primarily composed of indigenous microorganisms, especially lactic acid bacteria (LAB). These microorganisms are crucial for developing the complex sensory characteristics that reflect the traditional and regional cheese heritage. Although the porous nature of wood has sparked considerable debate, there is no scientific evidence linking it directly to foodborne diseases. In Italy, the use of wooden equipment in cheese production is permitted under Regulation (EC) no. 2074/2005, which provides an exemption from Regulation (EC) no 852/2004 for foods with traditional characteristics related to the materials used in equipment manufacturing, packaging, and wrapping. The microbial biofilms developed onto wooden equipment represent one of the most vital reservoirs of dairy biodiversity. These biofilms not only influence the development of the LAB but also inhibit the main dairy bacterial pathogens (Listeria monocytogens, Salmonella spp., Escherichia coli and Staphylococcus aureus). Besides discussing wooden equipment and microbial biofilms, this review also emphasizes the importance of traditional cheeses in preserving the culinary heritage of specific regions, as well as their significant role in sustainability and economic viability.

传统的奶酪生产与它们的原产地密切相关，仍然使用来自当地品种动物的生奶、传统技术和木制设备制作。乳制品工厂使用木制工具促进微生物生物膜的形成，主要由本地微生物组成，特别是乳酸菌（LAB）。这些微生物对于发展反映传统和地区奶酪遗产的复杂感官特征至关重要。尽管木材的多孔性引发了相当大的争论，但没有科学证据将其与食源性疾病直接联系起来。在意大利，根据法规（EC） no. 5允许在奶酪生产中使用木制设备。2074/2005，对设备制造、包装和包装中使用的材料具有传统特征的食品提供了法规（EC） 852/2004的豁免。在木制设备上开发的微生物生物膜代表了乳制品生物多样性最重要的水库之一。这些生物膜不仅影响乳酸菌的发育，还能抑制乳酸菌的主要致病菌（单核细胞李斯特菌、沙门氏菌、大肠杆菌和金黄色葡萄球菌）。除了讨论木制设备和微生物生物膜外，本综述还强调了传统奶酪在保护特定地区烹饪遗产方面的重要性，以及它们在可持续性和经济可行性方面的重要作用。

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