International Journal of Gastronomy and Food Science最新文献

Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity 少孢根霉生物量作为食料成分的甜味和咸味乳剂：一个比较消费者研究，以提高产品开发的生物多样性

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-06 DOI: 10.1016/j.ijgfs.2026.101410

A. Massa , M. Delgado Placeres , E. Axpe , L.J. Rothschild , C. Carrero-Carralero

The diversification of food systems through novel ingredients is fundamental to addressing sustainability challenges and expanding gastronomic innovation. This study investigates the sensory acceptance and consumer perception of fungal biomass, specifically Rhizopus oligosporus, as a food ingredient in both sweet and savory emulsions. Fungal biomass was incorporated into two formulations: a pastry cream and a pâté, each compared against traditional animal-based and plant-based counterparts. A sensory evaluation involving 68 participants assessed overall liking, preference ranking, Just-About-Right (JAR) analysis, and open-ended responses. Results showed that the mycelium-based formulations were generally less preferred than traditional products, with lower hedonic scores and significant sensory deviations identified in texture, mouthfeel, and color. However, certain attributes such as perceived flavor and originality indicate potential for further development. Penalty analysis highlighted the impact of structural deficiencies on consumer rejection, while Natural Language Processing (NLP) based analysis of open responses revealed associations with unfamiliar sensory cues. The study demonstrates the adaptability of fungal biomass in diverse culinary applications and underscores the importance of formulation refinement and consumer communication in improving acceptance. Findings contribute to the ongoing exploration of underutilized microbial resources as ingredients for more diverse and sustainable food systems.

通过新型食材实现食品系统的多样化是应对可持续性挑战和扩大美食创新的基础。本研究调查了真菌生物量的感官接受度和消费者的认知，特别是少孢根霉，作为甜味和咸味乳剂中的一种食品成分。真菌生物量被纳入两种配方：一种糕点奶油和一种奶油酱，每种配方都与传统的动物性和植物性配方进行了比较。一项涉及68名参与者的感官评估评估了总体喜好、偏好排名、刚刚好（JAR）分析和开放式回答。结果表明，与传统产品相比，基于菌丝体的配方通常不太受欢迎，其享乐得分较低，在质地、口感和颜色方面存在显著的感官偏差。然而，某些属性，如感知风味和独创性，表明了进一步发展的潜力。惩罚分析强调了结构缺陷对消费者拒绝的影响，而基于自然语言处理（NLP）的开放反应分析揭示了与不熟悉的感官线索的联系。该研究证明了真菌生物量在不同烹饪应用中的适应性，并强调了配方改进和消费者沟通在提高接受度方面的重要性。研究结果有助于不断探索未充分利用的微生物资源，作为更多样化和可持续的食物系统的成分。

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引用次数: 0

Food, sustainability and global dynamics through an extension course: Experience report 食品，可持续发展和全球动态通过扩展课程：经验报告

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.ijgfs.2026.101444

Samuel Almeida Brito , Joel Pinheiro de Andrade , Regina Maria Silva Bastos , Alessandra Pinheiro de Goes Carneiro , Eveline de Alenca Costa

The growing global demand for food and the environmental and social challenges associated with contemporary food systems highlight the urgency of promoting sustainable practices in gastronomy and food-related sectors. This article reports the experience of the extension course “Food, Sustainability and Global Dynamics”, developed at the Federal University of Ceará (UFC), Brazil, and discusses its pedagogical strategies and perceived impacts. Thus, this work describes the execution flow, methodology, and pedagogical tools employed, with the aim of enabling its replication by other interested parties. The proposal to offer the course was guided by the following research problem: to what extent can promoting discussions about the food system contribute to raising awareness about planetary sustainability? The course adopted an interdisciplinary and participatory approach, addressing themes such as food security, natural resource management, biodiversity, social food practices, and sustainable entrepreneurship. Descriptive statistics were used to characterize the certified participants (n = 17), who presented a balanced gender distribution and diverse academic backgrounds. The course evaluation data was collected through an online questionnaire, which was answered by 52.9% of the participants. Among respondents, most reported that the course content positively impacted their personal and/or professional lives (88.9%), and 77.8% evaluated the teaching methodology—combining texts, videos, debates, and applied activities—as effective for understanding sustainability challenges in food systems. All respondents expressed interest in future training initiatives, particularly in remote or distance-learning formats. Therefore, this experience has demonstrated the potential of the topic to foster critical reflection on sustainability in gastronomy and related areas, aiming to train multipliers of actions that guarantee planetary health and a better future.

日益增长的全球粮食需求以及与当代粮食系统相关的环境和社会挑战凸显了在美食和粮食相关部门促进可持续做法的紧迫性。本文报告了巴西塞埃尔联邦大学（UFC）开设的“粮食、可持续发展与全球动态”扩展课程的经验，并讨论了其教学策略和预期影响。因此，本工作描述了执行流程、方法和所使用的教学工具，目的是使其他相关方能够复制它。开设这门课程的建议受到以下研究问题的指导：促进关于粮食系统的讨论在多大程度上有助于提高对地球可持续性的认识？该课程采用跨学科和参与式的方法，涉及食品安全、自然资源管理、生物多样性、社会食品实践和可持续创业等主题。描述性统计用于描述认证参与者的特征（n = 17），他们呈现平衡的性别分布和不同的学术背景。课程评价数据通过在线问卷收集，有52.9%的参与者回答了该问卷。在受访者中，大多数人报告说课程内容对他们的个人和/或职业生活产生了积极影响（88.9%），77.8%的人评价教学方法——结合文本、视频、辩论和应用活动——对理解粮食系统中的可持续性挑战是有效的。所有答复者都表示对未来的培训活动，特别是远程或远程学习形式感兴趣。因此，这一经验表明，本专题具有促进对美食及相关领域的可持续性进行批判性思考的潜力，其目的是培养保障地球健康和更美好未来的行动倍增器。

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引用次数: 0

Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives – A comprehensive review Naniura：一种传统的Batak发酵鱼作为乳酸菌的来源和功能性生物活性-综合综述

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-23 DOI: 10.1016/j.ijgfs.2025.101402

Ika Octariyani Safitri , Debora Agnesty , Jessica Sihombing , Winda Adipuri Ramadaningrum , Bovi Wira Harsanto , Lulum Leliana , Andri Frediansyah

Naniura is a traditional Batak fermented fish dish from North Sumatra, Indonesia, characterized by a salt-free fermentation system driven by acidification and indigenous spices. This review synthesizes current knowledge on its cultural background, traditional preparation, spice composition, microbial ecology, and functional potential, and situates naniura within the broader landscape of global fermented fish products. The review highlights the central role of the acid–spice matrix in shaping microbial succession by selectively promoting lactic acid bacteria (LAB) and inhibiting pathogenic and spoilage organisms. LAB strains isolated from naniura, including Lactobacillus fermentum and Pediococcus acidilactici, exhibit notable in vitro and preliminary in vivo bioactivities—such as antimicrobial, antidiarrheal, antidiabetic, and cholesterol-lowering effects—mediated by organic acids, bacteriocins, and exopolysaccharides. Comparative analysis reveals mechanistic differences between naniura and salt-based fermented fish products, leading to distinct fermentation kinetics and sensory profiles. When prepared under hygienic conditions, naniura can comply with food safety criteria established by the Indonesian Food and Drug Authority (BPOM). Overall, this review positions naniura as both a culturally significant heritage food and a promising model for innovative, low-energy, and sustainable gastronomy, while underscoring the need for further clinical validation and process standardization.

Naniura是来自印度尼西亚北苏门答腊岛的传统巴塔克发酵鱼，其特点是由酸化和本地香料驱动的无盐发酵系统。本文综述了其文化背景、传统制备、香料成分、微生物生态学和功能潜力方面的最新知识，并将纳米ura置于全球发酵鱼产品的更广阔前景中。该综述强调了酸-香料基质通过选择性地促进乳酸菌（LAB）和抑制致病和腐败微生物在塑造微生物演代中的核心作用。从奶牛中分离出的乳酸菌，包括发酵乳杆菌和酸乳酸球球菌，在体外和体内表现出显著的生物活性，如抑菌、止泻、降糖和降胆固醇作用，这些生物活性是由有机酸、细菌素和外多糖介导的。比较分析揭示了纳米鱼和盐基发酵鱼产品之间的机制差异，导致不同的发酵动力学和感官特征。当在卫生条件下制备时，naniura可以符合印度尼西亚食品和药物管理局（BPOM）制定的食品安全标准。总的来说，这篇综述将naniura定位为具有重要文化意义的传统食品和创新、低能量和可持续美食的有前途的模式，同时强调了进一步临床验证和工艺标准化的必要性。

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引用次数: 0

Traditional gastronomy as a tourist attraction in an emerging cultural destination: The case of Otavalo 传统美食在新兴文化目的地的旅游吸引力：以奥塔瓦洛为例

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-28 DOI: 10.1016/j.ijgfs.2026.101424

Mónica Buenaño-Allauca , Dhia Qasim , Francisco Guevara-Aroca , Pablo López-Egas

引用次数: 0

Predicting the doneness of roasted chicken wings by integrating actin denaturation kinetics and machine learning 结合肌动蛋白变性动力学和机器学习预测烤鸡翅的熟度

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-13 DOI: 10.1016/j.ijgfs.2025.101395

Yamei Wu , Jingyi Wang , Wenxia Zheng , Zonglin Guo , Yuan Xin , Xiaoyan Xu , Xingguo Tian

Variations in individual wing geometry and baking conditions lead to uneven cooking and inconsistent quality. To address this issue, this study applied actin denaturation kinetics to define a maturity value (

M

value) to quantify wing doneness and developed a real-time prediction model. Non-isothermal differential scanning calorimetry (DSC) was employed to determine actin denaturation kinetic parameters, yielding an activation energy (

E_{a}

) of 142 kJ mol⁻¹ and a temperature sensitivity (

Z

value) of 15.82 °C. However, because calculation of the M value is invasive and impractical in real-world settings, a machine learning ‘virtual sensor’ was developed to predict the M value using non-invasive geometric and process parameters. Due to the limited dataset size (N = 195), extreme gradient boosting (XGBoost) yielded suboptimal performance on the test set (Test

R^{2}

= 0.877). To overcome data sparsity and enhance generalization ability, a Gaussian mixture model (GMM) augmentation strategy was applied specifically to the training set (N = 156). This approach significantly boosted the model performance, increasing the test set

R^{2}

value to 0.948. Furthermore, SHapley Additive exPlanations (SHAP) analysis identified sample weight and roasting time as the primary determinants of the

M

value, offering tangible control parameters for precise thermal processing. By converting subjective sensory judgments into objective, reproducible kinetic metrics, this framework provides a robust scientific basis for standardizing culinary processes.

单个机翼的几何形状和烘烤条件的变化导致烹饪不均匀和质量不一致。为了解决这一问题，本研究应用肌动蛋白变性动力学定义成熟度值（M值）来量化翅膀的熟度，并建立了实时预测模型。采用非等温差示扫描量热法（DSC）测定肌动蛋白变性动力学参数，得到活化能（Ea）为142 kJ mol−1，温度灵敏度（Z值）为15.82℃。然而，由于M值的计算在现实环境中是侵入性的和不切实际的，因此开发了一种机器学习“虚拟传感器”来使用非侵入性的几何和工艺参数来预测M值。由于有限的数据集大小（N = 195），极端梯度提升（XGBoost）在测试集上产生了次优性能（检验R2 = 0.877）。为了克服数据稀疏性，增强泛化能力，针对训练集（N = 156）采用高斯混合模型（GMM）增强策略。该方法显著提高了模型性能，将检验集R2值提高到0.948。此外，SHapley添加剂解释（SHAP）分析确定了样品重量和焙烧时间是M值的主要决定因素，为精确的热处理提供了切实的控制参数。通过将主观感官判断转化为客观的、可重复的动力学指标，该框架为标准化烹饪过程提供了坚实的科学基础。

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引用次数: 0

Supermarkets as museums of plant diversity: characterizing the food basket as a project for gastronomy students to learn about crop diversity and water footprint 超市作为植物多样性的博物馆：将食物篮子作为一个项目，让烹饪学生了解作物多样性和水足迹

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-21 DOI: 10.1016/j.ijgfs.2025.101401

Joan Casals , Mar Carrió

Crop diversity is fundamental for sustainable food systems, yet in modern diets most people remain unaware of the plants that make up their food, reflecting a widespread lack of plant awareness. For gastronomy students, understanding agrobiodiversity and recognizing the plant species used in food preparations are essential learning outcomes that foster awareness of the nutritional, cultural, and environmental value of plant diversity. This study presents an inquiry-based learning project that uses supermarkets as museums of plant diversity, engaging undergraduate gastronomy students in analyzing the plant diversity (at species-level), geographical origins, and water footprint of food products from their own supermarket baskets. The project design, data sources, and collaborative characterization procedures are described, along with results obtained over two academic years. Ninety-five students collectively analyzed 852 food products, revealing a predominance of processed items (86.6 %) and a notable diversity of 118 plant species. Most species had foreign origins, while those from the study region (South/East Mediterranean) accounted for only 10.1 % and 21.5 % of the diversity in fresh and processed products, respectively. Processed foods also exhibited a higher water footprint (289.7 l/100 g) than fresh products (103.8 l/100 g). Students reported a highly positive learning experience, emphasizing that examining their own food purchases through a research-based approach enhanced their understanding of agrobiodiversity and sustainability. Overall, the project demonstrates that using supermarkets as experiential learning environments effectively integrates agronomy, history, food science, and gastronomy, fostering both plant awareness and environmental responsibility.

作物多样性是可持续粮食系统的基础，但在现代饮食中，大多数人仍然不知道构成他们食物的植物，这反映了普遍缺乏植物意识。对于烹饪专业的学生来说，了解农业生物多样性和认识食物制备中使用的植物物种是必不可少的学习成果，可以培养对植物多样性的营养、文化和环境价值的认识。本研究提出了一个探究式的学习项目，利用超市作为植物多样性博物馆，让烹饪专业的本科生分析他们自己超市篮子里的食物的植物多样性（物种层面）、地理来源和水足迹。描述了项目设计、数据来源和协作表征过程，以及在两个学年中获得的结果。95名学生共分析了852种食品，其中加工食品占86.6%，植物种类有118种。大多数物种来自外源，而来自研究区域（南/东地中海）的物种分别仅占新鲜产品和加工产品多样性的10.1%和21.5%。加工食品的水足迹（289.7 l/100 g）也高于新鲜食品（103.8 l/100 g）。学生们报告了非常积极的学习经历，强调通过基于研究的方法检查他们自己的食品购买增强了他们对农业生物多样性和可持续性的理解。总体而言，该项目表明，利用超市作为体验式学习环境，有效地整合了农学、历史、食品科学和美食学，培养了植物意识和环境责任。

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引用次数: 0

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 : 2026-03-01 Epub 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

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 : 2026-03-01 Epub 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

Balancing salty and umami drivers of kokumi: Consumer insights from qualitative and quantitative analyses in doenjang (Korean fermented soybean paste) 平衡咸味和鲜味驱动因素：来自大酱（韩国发酵大酱）定性和定量分析的消费者见解

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.ijgfs.2026.101440

Ji-sun Hwang, Mina K. Kim

Kokumi refers to sensory qualities such as mouthfulness, continuity, and a lingering aftertaste. This study investigated how Korean consumers perceive kokumi in doenjang, a traditional fermented soybean paste, focusing on the roles of salty and umami tastes. A multi-method approach was used, combining focus group interviews (n = 186) and a consumer acceptance test (n = 306). Participants were unfamiliar with the term “kokumi” but intuitively described it using terms like “richness” and “depth,” and linked it to saltiness and umami taste. In the acceptance test, MSG addition enhanced both kokumi perception and overall liking in a dose-dependent manner, while excessive salt reduced liking. Correspondence analysis of sensory data showed kokumi clustered closely with umami and sweetness, suggesting perceptual overlap. These findings indicate that balancing salt and umami is key to optimizing kokumi-related flavor in doenjang and may support strategies for flavor enhancement in reduced-sodium fermented foods.

Kokumi指的是口感、持续性和余味等感官品质。本研究以咸味和鲜味的作用为中心，调查了韩国消费者对大酱中浓味的看法。采用多方法方法，结合焦点小组访谈（n = 186）和消费者接受度测试（n = 306）。参与者不熟悉“kokumi”这个词，但他们直观地用“丰富度”和“深度”等词来描述它，并将其与咸味和鲜味联系起来。在接受测试中，味精的加入增强了高味感和总体喜欢度，并呈剂量依赖性，而过量的盐则降低了喜欢度。感官数据的对应分析显示，味与鲜味和甜味紧密聚集，表明知觉重叠。这些发现表明，平衡盐和鲜味是优化大酱中国味相关风味的关键，并可能支持在低钠发酵食品中增强风味的策略。

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引用次数: 0

Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food 超越单一配方：回顾土耳其tarhana的生物文化多样性，风土，以及作为功能性食品的重生

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

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-08 DOI: 10.1016/j.ijgfs.2026.101409

Armin Amanpour

Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic, microbiological, and functional domains. This review addresses this critical gap by reframing tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive narrative review guided by a systematic literature search of 153 sources, this work addresses a critical gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues such as kishk, trahanas, and tarkhineh. Furthermore, the review critically evaluates tarhana's rebirth as a functional food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup. The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals, emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science, this work provides actionable outputs, including a standardized ethnographic documentation protocol and a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model for interdisciplinary research.

Tarhana是一种传统的发酵谷物乳制品，是土耳其和中东烹饪传统的基础。尽管学术兴趣日益浓厚，但现有的研究仍然分散在历史、民族美食、微生物和功能领域。这篇综述通过将tarhana重新定义为一个由风土和传统知识形成的复杂生物文化系统来解决这一关键差距。在153个来源的系统文献检索的指导下，作为一个全面的叙述性回顾，这项工作解决了现有研究缺乏综合综合的文献中的一个关键空白。与之前的零散研究不同，这项工作提供了第一个全面的24种变体目录和基于风土的分析框架。本综述整合了来自不同来源的证据，探讨了tarhana的游牧起源、双重发酵科学和巨大的区域多样性，同时通过与全球类似物（如kishk、trahanas和tarkhineh）的结构化比较分析将其纳入背景。此外，该综述批判性地评估了tarhana作为功能性食品的重生，整合了最近的宏基因组学和挥发性证据，以突出其肠道健康益处。一个关键的更新将后益生菌，而不是活的益生菌，作为最终煮好的汤的主要健康驱动因素。这项工作明确地将塔哈纳的生物文化多样性与联合国可持续发展目标联系起来，强调了在慢食品味方舟中列出的濒危品种的紧迫性，因为代际知识下降了77%。通过将遗产保护与现代食品科学联系起来，这项工作提供了可操作的产出，包括标准化的民族志文献记录协议和微生物遗产生物库框架，强调了tarhana作为文化产物和跨学科研究模型的潜力。

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