{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101435"},"PeriodicalIF":3.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147044115","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101410"},"PeriodicalIF":3.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147044118","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101420"},"PeriodicalIF":3.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147044127","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}
Pub Date : 2025-12-30DOI: 10.1016/j.ijgfs.2025.101404
Marco Capocasa, Beatrice Venier
This paper presents an anthropological overview regarding culinary traditions of Italian language minorities, examining the profound interconnections between migration, language and food practices. By exploring the gastronomic heritage of diverse communities—from the Occitans and Slovenians in the Alpine arc to the Croats of Molise, the Griki of Southern Italy, the Sardinian Catalans and Tabarchins—this study highlights how culinary practices serve as vital expressions of cultural identity. Historical migrations and prolonged periods of linguistic isolation have enabled these groups to preserve unique recipes and cooking techniques that reflect centuries of cultural exchange and adaptation. Legislative measures, such as Law No. 482/1999, have further contributed to the protection and promotion of the cultural traditions of these communities. Drawing on a body of literature, the study investigates how the culinary practices of Italian ethno-linguistic minorities are not only essential for maintaining social cohesion and regional identity but also provide valuable insights into the broader dynamics of migration and cultural preservation.
{"title":"The value of eating habits in Italian language minorities","authors":"Marco Capocasa, Beatrice Venier","doi":"10.1016/j.ijgfs.2025.101404","DOIUrl":"10.1016/j.ijgfs.2025.101404","url":null,"abstract":"<div><div>This paper presents an anthropological overview regarding culinary traditions of Italian language minorities, examining the profound interconnections between migration, language and food practices. By exploring the gastronomic heritage of diverse communities—from the Occitans and Slovenians in the Alpine arc to the Croats of Molise, the Griki of Southern Italy, the Sardinian Catalans and Tabarchins—this study highlights how culinary practices serve as vital expressions of cultural identity. Historical migrations and prolonged periods of linguistic isolation have enabled these groups to preserve unique recipes and cooking techniques that reflect centuries of cultural exchange and adaptation. Legislative measures, such as Law No. 482/1999, have further contributed to the protection and promotion of the cultural traditions of these communities. Drawing on a body of literature, the study investigates how the culinary practices of Italian ethno-linguistic minorities are not only essential for maintaining social cohesion and regional identity but also provide valuable insights into the broader dynamics of migration and cultural preservation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101404"},"PeriodicalIF":3.6,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090644","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}
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.
{"title":"Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives – A comprehensive review","authors":"Ika Octariyani Safitri , Debora Agnesty , Jessica Sihombing , Winda Adipuri Ramadaningrum , Bovi Wira Harsanto , Lulum Leliana , Andri Frediansyah","doi":"10.1016/j.ijgfs.2025.101402","DOIUrl":"10.1016/j.ijgfs.2025.101402","url":null,"abstract":"<div><div><em>Naniura</em> 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 <em>naniura</em> 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 <em>Lactobacillus fermentum</em> and <em>Pediococcus acidilactici</em>, exhibit notable <em>in vitro</em> and preliminary <em>in vivo</em> bioactivities—such as antimicrobial, antidiarrheal, antidiabetic, and cholesterol-lowering effects—mediated by organic acids, bacteriocins, and exopolysaccharides. Comparative analysis reveals mechanistic differences between <em>naniura</em> and salt-based fermented fish products, leading to distinct fermentation kinetics and sensory profiles. When prepared under hygienic conditions, <em>naniura</em> can comply with food safety criteria established by the Indonesian Food and Drug Authority (BPOM). Overall, this review positions <em>naniura</em> 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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101402"},"PeriodicalIF":3.6,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841164","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}
Pub Date : 2025-12-23DOI: 10.1016/j.ijgfs.2025.101399
Nuran Erdem
This study evaluated the effects of black mulberry (Morus nigra) and cherry laurel (Prunus laurocerasus) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.
{"title":"The future of flavor, texture, and safety: Innovations for poultry with sous vide and fruit pomace extract","authors":"Nuran Erdem","doi":"10.1016/j.ijgfs.2025.101399","DOIUrl":"10.1016/j.ijgfs.2025.101399","url":null,"abstract":"<div><div>This study evaluated the effects of black mulberry (<em>Morus nigra</em>) and cherry laurel (<em>Prunus laurocerasus</em>) pomace extract marinades combined with Sous vide (SV) cooking on the overall quality of spent hen meat. Physicochemical (moisture, pH, color, WHC, TBARS, marinade absorption, and drip loss), textural (TPA, WBSF), microstructural (SEM), microbiological, and sensory attributes were analyzed to assess the impact of these natural extracts and processing methods on meat quality. Both extracts improved meat tenderness and oxidative stability, while reducing drip losses. Specifically, black mulberry exhibited slightly stronger effects on structural and oxidative parameters, whereas cherry laurel contributing noticeably to microbial inhibition. Cooking loss and WHC were significantly improved in samples marinated with either fruit extract and processed using the sous-vide method. Furthermore, SV cooking enhanced moisture retention and structural integrity in all marinated samples. No microbial growth was detected in any of the SV or boiling-treated samples. Despite a darker coloration from fruit pigments, overall sensory acceptability remained high for both treatments. These findings highlight the potential of integrating fruit pomace extracts combined with gentle thermal processing to enhance the quality, safety, and functional value of spent hen meat in a sustainable manner.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101399"},"PeriodicalIF":3.6,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841162","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}
Pub Date : 2025-12-23DOI: 10.1016/j.ijgfs.2025.101403
Husnain Raza , Shaghayegh Keshanidokht , Pier Paolo Becchi , Karsten Olsen , Michael Bom Frøst , Inger Hansen , Valentin Rauh , Ole G. Mouritsen
A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.
{"title":"Possible role of cheese in promoting a green transition","authors":"Husnain Raza , Shaghayegh Keshanidokht , Pier Paolo Becchi , Karsten Olsen , Michael Bom Frøst , Inger Hansen , Valentin Rauh , Ole G. Mouritsen","doi":"10.1016/j.ijgfs.2025.101403","DOIUrl":"10.1016/j.ijgfs.2025.101403","url":null,"abstract":"<div><div>A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101403"},"PeriodicalIF":3.6,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841161","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}
Pub Date : 2025-12-21DOI: 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.
{"title":"Supermarkets as museums of plant diversity: characterizing the food basket as a project for gastronomy students to learn about crop diversity and water footprint","authors":"Joan Casals , Mar Carrió","doi":"10.1016/j.ijgfs.2025.101401","DOIUrl":"10.1016/j.ijgfs.2025.101401","url":null,"abstract":"<div><div>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 <em>lack of plant awareness</em>. 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 <em>museums of plant diversity</em>, 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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101401"},"PeriodicalIF":3.6,"publicationDate":"2025-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145885275","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}
Pub Date : 2025-12-20DOI: 10.1016/j.ijgfs.2025.101400
Tawfiq Alsulami , Wael F. Elkot , Hesham A. Ismail , Mohamed S. Mostafa , Said Elshahat Abdallah , Hadeer Lotfy Abu-Taha , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Ahmed Elmahdy
Sycamore fig (Ficus sycomorus) fruit powder is a valuable source of nutrients and bioactive compounds, including protein, fat, ash, and fiber, with total phenolic compounds of 209.14 mg GAE/100 g, total flavonoids of 19.23 mg QE/100 g, and high antioxidant activity (IC50 = 181.78 μg/g). This study investigated its incorporation at varying levels (0 %, 3 %, 6 %, 9 %, and 12 % w/v) in bio-fermented milk produced from a 75:25 blend of camel and corn milk. The inclusion of sycamore fig powder significantly enhanced the product's textural stability, color, and sensory appeal, while enriching it with bioactive compounds during 21 days of refrigerated storage. Microbiological evaluation confirmed the absence of coliforms, molds, and yeasts, and the viable probiotic count remained above the functional threshold (>106 CFU/mL) throughout storage. Sensory panelists favored formulations containing up to 9 % sycamore fig powder, appreciating their balanced acidity, creamy texture, and subtle fruity flavor. Overall, the results highlight sycamore fig powder as a novel, health-promoting ingredient that can serve as a natural thickener and fat replacer, facilitating the development of innovative, nutrient-enriched fermented dairy beverages that combine scientific innovation with gastronomic quality.
{"title":"Exploring the gastronomic and functional potential of sycamore fig (Ficus sycomorus) fruit powder in bio-fermented camel–corn milk","authors":"Tawfiq Alsulami , Wael F. Elkot , Hesham A. Ismail , Mohamed S. Mostafa , Said Elshahat Abdallah , Hadeer Lotfy Abu-Taha , Suleiman A. Althawab , Basim M. Alohali , Ammar Al-Farga , Ahmed Elmahdy","doi":"10.1016/j.ijgfs.2025.101400","DOIUrl":"10.1016/j.ijgfs.2025.101400","url":null,"abstract":"<div><div>Sycamore fig (<em>Ficus sycomorus</em>) fruit powder is a valuable source of nutrients and bioactive compounds, including protein, fat, ash, and fiber, with total phenolic compounds of 209.14 mg GAE/100 g, total flavonoids of 19.23 mg QE/100 g, and high antioxidant activity (IC<sub>50</sub> = 181.78 μg/g). This study investigated its incorporation at varying levels (0 %, 3 %, 6 %, 9 %, and 12 % w/v) in bio-fermented milk produced from a 75:25 blend of camel and corn milk. The inclusion of sycamore fig powder significantly enhanced the product's textural stability, color, and sensory appeal, while enriching it with bioactive compounds during 21 days of refrigerated storage. Microbiological evaluation confirmed the absence of coliforms, molds, and yeasts, and the viable probiotic count remained above the functional threshold (>10<sup>6</sup> CFU/mL) throughout storage. Sensory panelists favored formulations containing up to 9 % sycamore fig powder, appreciating their balanced acidity, creamy texture, and subtle fruity flavor. Overall, the results highlight sycamore fig powder as a novel, health-promoting ingredient that can serve as a natural thickener and fat replacer, facilitating the development of innovative, nutrient-enriched fermented dairy beverages that combine scientific innovation with gastronomic quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101400"},"PeriodicalIF":3.6,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841163","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}
Music is an environmental factor that can influence eating behavior. The aim of this study is to evaluate the effect of different music genres on chewing frequency, hunger and satiety perception, and fasting and postprandial blood sugar levels.
Methods
This study included a within-subject repeated-measures design with 60 healthy adults consumed a open buffet breakfast and each participant attended two sessions on separate days: (1) without music, and (2) different musical genres (jazz, classical, electronic, rock, pop). During the music listening session, participants were exposed to different types of music in turn throughout breakfast. Participants consumed the food items of their choice from the buffet breakfast. The number and duration of chews were recorded by an observer, blood sugar levels were measured before and after the meal using a glucometer, and appetite, satiety, and desire to eat were assessed using the Visual Analogue Scale.
Results
Music and breakfast have been shown to have a significant effect on hunger VAS scores (F = 6.5; p = 0.014). Regardless of music genre, the chewing count per minute in a musical environment was significantly lower than in a non-musical environment (Z = −4.6; p < 0.001). The chewing count varied depending on the type of music (χ2 = 45.7; p < 0.001). Classical and pop music had a relatively higher chewing count compared to other music genres, but the total chewing count in the musical environment was lower than in the non-musical environment (p < 0.001). Compared to the non-musical environment, rock, jazz, electronic, and pop music had reduced the chewing count (p < 0.01). Music condition significantly predicted chewing frequency (β = 0.475, p < 0.001), independent of demographic characteristics.
Conclusion
This study demonstrates that auditory context directly shapes eating behavior, as classical and pop music enhanced chewing activity while rock, jazz, and electronic music suppressed it, alongside significant effects of music and meal type on hunger perception.
背景音乐是影响饮食行为的环境因素。本研究的目的是评估不同音乐类型对咀嚼频率、饥饿感和饱腹感以及空腹和餐后血糖水平的影响。方法本研究采用受试者重复测量设计，60名健康成年人在不同的天参加两个时段：(1)不听音乐，(2)不同的音乐类型（爵士、古典、电子、摇滚、流行）。在听音乐的过程中，参与者在早餐期间轮流听不同类型的音乐。参与者从自助早餐中选择自己喜欢的食物。由观察员记录咀嚼次数和持续时间，用血糖仪测量餐前和餐后的血糖水平，用视觉模拟量表评估食欲、饱腹感和食欲。结果音乐和早餐对饥饿VAS评分有显著影响（F = 6.5; p = 0.014）。无论音乐类型如何，音乐环境中每分钟咀嚼次数明显低于非音乐环境（Z = - 4.6; p < 0.001）。咀嚼计数随音乐类型的不同而变化（χ2 = 45.7; p < 0.001）。与其他音乐类型相比，古典音乐和流行音乐的咀嚼次数相对较高，但音乐环境中的总咀嚼次数低于非音乐环境（p < 0.001）。与非音乐环境相比，摇滚、爵士、电子和流行音乐减少了咀嚼计数（p < 0.01）。音乐条件显著预测咀嚼频率（β = 0.475, p < 0.001），独立于人口统计学特征。本研究表明，听觉环境直接影响饮食行为，古典音乐和流行音乐增强了咀嚼活动，而摇滚、爵士和电子音乐抑制了咀嚼活动，同时音乐和食物类型对饥饿感知有显著影响。
{"title":"The impact of different music genres on chewing, appetite, and glycemic response","authors":"Beyzanur Oren, Ruveyda Ceyda Kozen, Zeynep Albayrak, İrem Gokhuseyinoglu, Kübra Şahin, Ekin Çevik, Hatice Nurseda Hatunoğlu, Hatice Çolak, Müge Arslan","doi":"10.1016/j.ijgfs.2025.101398","DOIUrl":"10.1016/j.ijgfs.2025.101398","url":null,"abstract":"<div><h3>Background</h3><div>Music is an environmental factor that can influence eating behavior. The aim of this study is to evaluate the effect of different music genres on chewing frequency, hunger and satiety perception, and fasting and postprandial blood sugar levels.</div></div><div><h3>Methods</h3><div>This study included a within-subject repeated-measures design with 60 healthy adults consumed a open buffet breakfast and each participant attended two sessions on separate days: (1) without music, and (2) different musical genres (jazz, classical, electronic, rock, pop). During the music listening session, participants were exposed to different types of music in turn throughout breakfast. Participants consumed the food items of their choice from the buffet breakfast. The number and duration of chews were recorded by an observer, blood sugar levels were measured before and after the meal using a glucometer, and appetite, satiety, and desire to eat were assessed using the Visual Analogue Scale.</div></div><div><h3>Results</h3><div>Music and breakfast have been shown to have a significant effect on hunger VAS scores (F = 6.5; p = 0.014). Regardless of music genre, the chewing count per minute in a musical environment was significantly lower than in a non-musical environment (Z = −4.6; p < 0.001). The chewing count varied depending on the type of music (χ<sup>2</sup> = 45.7; p < 0.001). Classical and pop music had a relatively higher chewing count compared to other music genres, but the total chewing count in the musical environment was lower than in the non-musical environment (p < 0.001). Compared to the non-musical environment, rock, jazz, electronic, and pop music had reduced the chewing count (p < 0.01). Music condition significantly predicted chewing frequency (β = 0.475, p < 0.001), independent of demographic characteristics.</div></div><div><h3>Conclusion</h3><div>This study demonstrates that auditory context directly shapes eating behavior, as classical and pop music enhanced chewing activity while rock, jazz, and electronic music suppressed it, alongside significant effects of music and meal type on hunger perception.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101398"},"PeriodicalIF":3.6,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798815","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}
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