International Journal of Gastronomy and Food Science最新文献

Lipu taro is one of the most famous varieties of taro in China with strong aroma. In this study, vacuum simultaneous steam distillation and extraction and gas chromatography-mass spectrometry were applied to extract and analyze the volatile components, combined with gas chromatography-olfactometry, aroma extraction dilution analysis, odor activity value, aroma recombination and omission experiments to determine the key aroma-active compounds in cooked Lipu taro. Results revealed that 18 odorants, such as 2-acetyl-1-pyrroline (2-AP), (E,E)-2,4-decadienal, methional, nonanal, 1-octen-3-one, etc., were identified as the key aroma-active compounds, and they could recombine the taro aroma at detected concentration. Among these key odorants, 2-AP exhibited the most significant roles in cooked Lipu taro. 2-AP was confirmed to be originated from Maillard reaction, as the addition of Maillard reaction precursors (L-proline and D-glucose) could increase its content significantly. This result offers a practical method of enhancing the characteristic aroma of cooked taro.

So far, research in the field of 3D food printing (3DFP) has mainly been focused on the technical aspects related to the print and current applications have largely been limited to the presentation of individual food items. Studies into the implications of 3DFP on e.g. nutrition or the potential for sustainability are limited, and like the technical aspects, only approached from their own research domain. As a result, the research landscape of 3DFP is fragmented, and to reach its full potential, requires a holistic view to elevate current use cases of 3DFP into one comprehensive framework. In this paper we provide a discourse of identified opportunities and challenges related to the implementation of 3DFP in gastronomy to date. Based on this, a comprehensive framework for 3DFP is presented: the 3D Food Printing Pyramid of Gastronomy. We distinguish 3 levels: Level 1) Technical advancements of food through 3DFP, Level 2) Personalized nutrition and gastronomy through 3DFP, Level 3) Sustainable gastronomic experiences through 3DFP. By presenting this structured approach, we aim to address current shortcomings in the fragmented research landscape and pave the way towards richer gastronomic experiences through 3DFP that contribute to the sustainable development of our society.

Breads with different compositions of wheat flour (WF), soy protein isolate (SPI), and soybean soluble polysaccharide (SSPS) were prepared, and the relationships between their physical and nutritional properties, mastication, palatability were investigated and tests on elderly and young human subjects were conducted. Bread mixed with only SPI (SP1) showed a reduced specific volume and was hard, possibly making it difficult for elderly individuals to swallow. When 10 g of SPSS was added to the mixture (SP2), the bread improved in specific volume, became soft and moderately hard, and was as palatable as regular bread (control; without SPI and SPSS) for younger and older people. However, when 20 g of SSPS was added (SP3), the adhesiveness increased and palatability was impaired. In addition, SP2 bread required increased number of chews and chewing time compared to that required for control bread in older people but the difficulty of swallowing was similar for both in the sensory evaluation. SP2 bread can increase the intake of protein and dietary fiber and increase the number of chews without affecting palatability, and SPI and SSPS mixed bread was considered useful for maintaining the chewing ability and nutritional status of older people.

In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples. Sensory evaluations of the bread samples were conducted with the participation of ten gastronomy expert panelists. According to the findings, although 80% of the panelists moderately liked K bread in terms of overall acceptability, they rated P bread as either good (50%) or very good (50%). Significant differences (p < 0.05) were observed between the bread samples regarding the overall rating. The results indicated a significant improvement in the sensory quality of the P samples. This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.

The present work aimed to evaluate the volatile compounds and sensory profile of liquors from different Brazilian states and from Cotê d’Ivoire. A trained panel analyzed samples for their intensity of several flavors by Descriptive Analysis and volatile compounds were evaluated by chromatography-mass spectrometry. Results showed that liquors from Pará and Cotê d’Ivoire presented a relation to chocolate and floral flavors, respectively, meanwhile those organic from Pará presented high acidity flavors. Liquors from Pará and Cotê d'Ivoire were related to chocolate and floral flavors. Samples from Bahia were slightly related to woody and cocoa flavors, meanwhile cocoas from Rondônia and Espírito Santo were related to musty, smoked, burned flavors. Chocolate flavor was related to volatile compounds with recognized roasted and nut odors. Acidity flavor was statistically tracked with compounds with flowery and fruit odors. Smoked and woody flavors were tracked to compounds with pungent, rancid and sour odors, and 1-octanol and 1H-Indole (burned notes). Fruity, sweety and flowery compounds composed the green flavor. Burned flavor was linked to waxy and rancid compounds. The intensity of musty was related to the presence compounds with citrus and cocoa odors. Cocoa attribute was statistically related to compounds with flowery and fruity odors.

3D food printing is an emerging technology that offers a wide range of innovative applications in the food industry. This study provides an analysis of 3D food printing, focusing on its technological development, customization and design possibilities, and future challenges and opportunities, such as its sustainability in the today's world. Through a literature review, the applications of this technology in various fields, including space exploration, health, and catering, are examined. Complemented by a field study based on interviews with chefs, gastronomy experts, and nutritionists, the study aims to understand their evaluations and opinions on 3D food printing. This has enabled a SWOT analysis and a bivariate analysis of contingency tables, correlations, and means comparison test to determine if there are similarities or differences in how they assess the flavour, texture, nutritional value, and visual appearance of 3D printed food. The conclusions indicate that perceptions of the characteristics of 3D printed foods vary significantly among chefs, gastronomy experts, and nutritionists. Nutritionists and gastronomy experts tend to have more similar perceptions, while chefs differ more in their sensory and aesthetic evaluations. The study also discusses technical challenges, consumer acceptance, food safety, and logistical issues. Finally, it reflects on the future of 3D food printing, considering ongoing research and ethical and environmental implications. This article aims to provide a comprehensive view of 3D food printing and its potential impact on the food industry.

3D printing technology for preparing millet-based foods can positively impact the final product's consumer perception. Apart from printability, post-processing behavior is a critical aspect, having direct implications on the quality of 3D printed products. In this work, the impact of steaming and baking on the quality attributes of 3D printed pearl millet–banana pulp blends was investigated with emphasis on physicochemical and sensory attributes. Among two treatments, baked samples with pearl millet flour and banana pulp (PMF:BP) at 60:40 (%w/w) level scored highest in terms of sensory acceptance. This formulation had a protein content of 8.18 ± 0.09 g/100 g and dietary fiber content of 2.21 ± 0.02 g/100 g, also exhibiting better shape retention in comparison with steamed counterparts. An exclusive focus was given to studying the glycemic index of different formulations and the impact of post-processing conditions, revealing higher values for baked samples (75–86) as compared with steamed ones (67–72). In addition, principal component analyses were conducted to better explain the findings of this study. The results of this study offer insights into identifying the optimal post-processing method for 3D printed products made from millet.

Recently, various plant materials other than tea have been used as substrates for kombucha beverages. To improve the aroma and other qualities of kombucha, Camellia sinensis and Camellia nitidissima Chi flowers were used as raw materials to prepare novel kombucha beverages (marked as TFK and GFTK), which were systematically compared to traditional kombucha made from black tea. The results revealed that the biomass of kombucha made from TFK increased the most among all samples. TFK had the highest content of organic acids, with 9.03 g/L of acetic acid and 5.57 g/L of gluconic acid. Metabolomic analysis revealed that TFK showed the highest concentration of organic nitrogen compounds, whereas GFTK had the highest concentration of flavonoids. There were 183 kinds of volatile components identified in the 3 kombuchas, only 20 of which were common aroma components. Among the three kombucha beverages, TFK had the highest digestive enzyme inhibitory activity and was also second only to GFTK in terms of anti-oxidant properties. In terms of sensory properties, TFK had a higher fruit score compared to GFTK, but there was no significant difference in floral intensity between these two samples. Therefore, the C. sinensis flower is more suitable for preparing kombucha.

Studies investigating the application of blue pea flower anthocyanins in fermented dairy products are limited. In this study, the application of anthocyanin extracts from blue pea flower (Clitoria ternatea) in yoghurt and fermented milk at 1 and 2% (w/v) concentrations was investigated and compared to a commercial blue colourant from spirulina. The total anthocyanin content (TAC), antioxidant activity (DPPH free radical and ferric reducing antioxidant power assays), pH, titratable acidity, syneresis, colour, and viable cell count were measured at 6 days intervals for 30 days at 4 °C storage. The TAC of yoghurt with blue pea flower anthocyanin extract demonstrated high stability, but the TAC of fermented milk with blue pea flower anthocyanin extract decreased significantly. The yoghurt and fermented milk with blue pea flower anthocyanin extract demonstrated higher antioxidant activity than the negative control and samples containing spirulina. The total colour change (ΔE) of yoghurt with blue pea flower anthocyanin extract was less than that of yoghurt containing spirulina during storage. However, the colour of fermented milk with blue pea flower anthocyanin extract was less stable than samples containing spirulina. The average colour acceptability of yoghurt and fermented milk containing 2% (w/v) blue pea flower anthocyanin extracts and those containing spirulina colourant was not significantly different. Therefore, an anthocyanin extract from blue pea flowers at 2% (w/v) concentration was a better blue colourant than spirulina in yoghurt. Spirulina was a better colourant compared to blue pea flower anthocyanins for fermented milk.

Cereals and their derived products are important dietary sources for humans but are mostly deficient in protein and several micronutrients. To increase the nutrient content of rice and wheat flour-based recipes, nutrient-dense powders of the small pelagic fish species Anchovy (Engraulis encrasicolus) and Atlantic bumper (Chloroscombrus chrysurus) were used to enrich the high carbohydrate content mostly found in cereals. Sensory evaluation by 60 panelists showed that the enrichment of recipes with fish powder was acceptable. Recipes with dried anchovy showed higher sensory acceptance than recipes fortified with dried Atlantic bumper. Nutritional analyses showed that several of the tested recipes can be regarded as significant sources of micronutrients (vitamin A, D and B12, iodine and calcium) and the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. The actual analysed nutrient content of the test diets differed from the estimated nutrient content of the recipes by using values from the West-African food composition table. For vitamin A, analysed values were generally higher than the estimated values, indicating that the values in the food composition table are not sufficient to estimate the nutritional fortification with powdered small fish. In conclusion, the fortified foods prepared according to the tested recipes were accepted by sensory panelists and can be regarded as significant source of several essential nutrients. Food composition tables should be revised to enable a better estimation of the nutritional value of fortified diets for the combat of malnutrition.