Pub Date : 2025-12-01Epub Date: 2025-09-26DOI: 10.1016/j.ijgfs.2025.101312
Yifei Wang , Mijin Guk , Jisuk Kim , Ka-Young Song , Sungeun Cho , Yookyung Kim
Triticale is a wheat–rye hybrid. The aim of this study was to improve the nutritional and functional properties of wheat bread (WB) while maintaining the texture without additives. Triticale bread (TB, 30 % triticale) and germinated triticale bread (GTB, 30 % germinated triticale) were produced along with 100 % WB and rye bread (RB, 30 % rye), and their rheology, texture, antioxidant properties, and flavor were analyzed. The elastic moduli (dough extensibility) was lower for TB and GTB than for WB. Despite a 30 % wheat-flour replacement, the specific loaf volumes of TB and GTB were comparable to that of WB. Hardness was significantly lower for TB than for WB and RB, whereas it did not differ significantly between GTB and WB. Triticale breads (TB and GTB) showed slower retrogradation, as evidenced by their lower Avrami index (n) values than that of WB. GTB exhibited superior post-baking antioxidant properties with higher total phenolic content than those of WB and RB. Electronic nose and tongue analyses showed distinct flavor profiles with GTB exhibiting the highest volatile compound levels and enhanced umami and sweetness. Thus, germinated triticale flour improves the nutritional and functional properties of bread while maintaining its quality and texture. Therefore, it is a sustainable alternative to wheat flour.
{"title":"Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making","authors":"Yifei Wang , Mijin Guk , Jisuk Kim , Ka-Young Song , Sungeun Cho , Yookyung Kim","doi":"10.1016/j.ijgfs.2025.101312","DOIUrl":"10.1016/j.ijgfs.2025.101312","url":null,"abstract":"<div><div>Triticale is a wheat–rye hybrid. The aim of this study was to improve the nutritional and functional properties of wheat bread (WB) while maintaining the texture without additives. Triticale bread (TB, 30 % triticale) and germinated triticale bread (GTB, 30 % germinated triticale) were produced along with 100 % WB and rye bread (RB, 30 % rye), and their rheology, texture, antioxidant properties, and flavor were analyzed. The elastic moduli (dough extensibility) was lower for TB and GTB than for WB. Despite a 30 % wheat-flour replacement, the specific loaf volumes of TB and GTB were comparable to that of WB. Hardness was significantly lower for TB than for WB and RB, whereas it did not differ significantly between GTB and WB. Triticale breads (TB and GTB) showed slower retrogradation, as evidenced by their lower Avrami index (<em>n</em>) values than that of WB. GTB exhibited superior post-baking antioxidant properties with higher total phenolic content than those of WB and RB<strong>.</strong> Electronic nose and tongue analyses showed distinct flavor profiles with GTB exhibiting the highest volatile compound levels and enhanced umami and sweetness. Thus, germinated triticale flour improves the nutritional and functional properties of bread while maintaining its quality and texture. Therefore, it is a sustainable alternative to wheat flour.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101312"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221094","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 : 2025-12-01Epub Date: 2025-10-27DOI: 10.1016/j.ijgfs.2025.101342
İsa Bayhan , Zühal Özdemir Yaman
Individuals’ attitudes and behaviors, influenced by technology and social media, play a significant role in shaping current developments, trends, and tendencies in the field of food and beverage. This study aims to examine the experiences and evaluations of female social media influencers concerning gastronomy and social media. Additionally, the research seeks to explore the perceived social, economic, cultural, and psychological impacts of gastronomy on the lives of female influencers, as well as their perceived roles within the field. In line with qualitative research methods, semi-structured interviews were conducted with 29 female gastronomy influencers through face-to-face, telephone, and online communication. The findings reveal that participants have experience in areas such as cooking, column writing, and restaurant management, they perceive gastronomic content creation as a form of self-expression, they show a tendency toward professionalization, they are aware of cultural issues and healthy living, and they benefit from content creation not only financially but also in terms of self-confidence and social networking. Challenges faced by the participants were primarily related to digital privacy and time management. The findings were discussed and evaluated, and practice-oriented recommendations were provided for relevant stakeholders.
{"title":"Gastronomy and social media: Female influencers’ experiences and insights on creating culinary contents","authors":"İsa Bayhan , Zühal Özdemir Yaman","doi":"10.1016/j.ijgfs.2025.101342","DOIUrl":"10.1016/j.ijgfs.2025.101342","url":null,"abstract":"<div><div>Individuals’ attitudes and behaviors, influenced by technology and social media, play a significant role in shaping current developments, trends, and tendencies in the field of food and beverage. This study aims to examine the experiences and evaluations of female social media influencers concerning gastronomy and social media. Additionally, the research seeks to explore the perceived social, economic, cultural, and psychological impacts of gastronomy on the lives of female influencers, as well as their perceived roles within the field. In line with qualitative research methods, semi-structured interviews were conducted with 29 female gastronomy influencers through face-to-face, telephone, and online communication. The findings reveal that participants have experience in areas such as cooking, column writing, and restaurant management, they perceive gastronomic content creation as a form of self-expression, they show a tendency toward professionalization, they are aware of cultural issues and healthy living, and they benefit from content creation not only financially but also in terms of self-confidence and social networking. Challenges faced by the participants were primarily related to digital privacy and time management. The findings were discussed and evaluated, and practice-oriented recommendations were provided for relevant stakeholders.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101342"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466420","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 : 2025-12-01Epub Date: 2025-10-30DOI: 10.1016/j.ijgfs.2025.101347
Jean-Paul C. Garin , Ilona Faber , Morten Arendt Rasmussen , Michael Bom Frøst , Federico J.A. Perez-Cueto
Background
The market for Plant-Based (PB) meat alternatives like Plant-Based Cold Cuts (PBCC), has seen significant growth due to new technologies and rising consumer demand. However, a consistent lexicon for describing this product category is lacking.
Objective
To develop a consumer-derived lexicon from 8 commercial PBCC using rapid sensory methods, and to explore the relationship between these descriptors and consumer Willingness to Pay (WTP) to inform product development and marketing.
Methods
The study (N = 22 consumers) employed Rapid sensory methods - Flash Profile (FP) and Projective Mapping (PM) - to elicit sensory descriptors, with WTP integrated as an attribute in the verbalisation phase of the PM experiment. Data were analysed using Generalised Procrustes Analysis (GPA) and Multiple Factor Analysis (MFA).
Results
Four distinct groupings of PBCC samples: Soy-based samples (Groups 1 & 2) were characterised by “processed”, “moist”, “soft”, “smooth”, “synthetic”, and “vegetal” notes, and were associated with a low WTP. Wheat-based (seitan) samples (Groups 3 & 4) were described as “colourful”, “meat-like”, “textured”, “spicy”, “smoky”, and “umami”, and linked to a high WTP. These findings were consistent across both FP and PM analyses.
Conclusion
This study developed a preliminary consumer-derived lexicon for PBCC using rapid sensory methods. The resulting Sensory Wheel is a first attempt at a lexicon for PBCC to be used for the future characterisation of this product category, helpful for product development, branding, and marketing. The integration of WTP into the sensory evaluation provides valuable insights for the PBCC sector.
{"title":"An exploratory study on consumer-generated lexicon for Plant-Based Cold Cuts using Flash Profile and Projective Mapping","authors":"Jean-Paul C. Garin , Ilona Faber , Morten Arendt Rasmussen , Michael Bom Frøst , Federico J.A. Perez-Cueto","doi":"10.1016/j.ijgfs.2025.101347","DOIUrl":"10.1016/j.ijgfs.2025.101347","url":null,"abstract":"<div><h3>Background</h3><div>The market for Plant-Based (PB) meat alternatives like Plant-Based Cold Cuts (PBCC), has seen significant growth due to new technologies and rising consumer demand. However, a consistent lexicon for describing this product category is lacking.</div></div><div><h3>Objective</h3><div>To develop a consumer-derived lexicon from 8 commercial PBCC using rapid sensory methods, and to explore the relationship between these descriptors and consumer Willingness to Pay (WTP) to inform product development and marketing.</div></div><div><h3>Methods</h3><div>The study (N = 22 consumers) employed Rapid sensory methods - Flash Profile (FP) and Projective Mapping (PM) - to elicit sensory descriptors, with WTP integrated as an attribute in the verbalisation phase of the PM experiment. Data were analysed using Generalised Procrustes Analysis (GPA) and Multiple Factor Analysis (MFA).</div></div><div><h3>Results</h3><div>Four distinct groupings of PBCC samples: Soy-based samples (Groups 1 & 2) were characterised by “processed”, “moist”, “soft”, “smooth”, “synthetic”, and “vegetal” notes, and were associated with a low WTP. Wheat-based (seitan) samples (Groups 3 & 4) were described as “colourful”, “meat-like”, “textured”, “spicy”, “smoky”, and “umami”, and linked to a high WTP. These findings were consistent across both FP and PM analyses.</div></div><div><h3>Conclusion</h3><div>This study developed a preliminary consumer-derived lexicon for PBCC using rapid sensory methods. The resulting Sensory Wheel is a first attempt at a lexicon for PBCC to be used for the future characterisation of this product category, helpful for product development, branding, and marketing. The integration of WTP into the sensory evaluation provides valuable insights for the PBCC sector.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101347"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466453","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 : 2025-12-01Epub Date: 2025-10-30DOI: 10.1016/j.ijgfs.2025.101341
Rui Xu, Baosong Wang, Huijuan Sun, Huanlu Song
“Guoqi” is the unique aroma and flavor produced when food is stir-fried quickly at high temperatures. We aimed to investigate overall odor of soy sauce “Guoqi”. Dynamic headspace sampling (DHS) was found to be a better method for extracting odor-active compounds from “Guoqi” in comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), it was found that 3-methylbutanal, 2,3-butanedione, hexanal, octanal, 2,6-dimethylpyrazine, nonanal, 2,3,5-trimethylpyrazine, methional, furfural, benzaldehyde, benzeneacetaldehyde, decanal, guaiacol, phenylethylalcohol, and 4-ethylguaiacol were the key odor-active compounds in the “Guoqi”. Dynamic headspace dilution analysis (DHDA), odor activity value (OAV), aroma recombination and omission experiments further verified that these compounds can generally recover the overall odor profile of “Guoqi”. This study can provide guidance to chefs and the food industry to enhance the consumer experience by analyzing the key odor-active compounds of Chinese cooking.
{"title":"Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS","authors":"Rui Xu, Baosong Wang, Huijuan Sun, Huanlu Song","doi":"10.1016/j.ijgfs.2025.101341","DOIUrl":"10.1016/j.ijgfs.2025.101341","url":null,"abstract":"<div><div>“Guoqi” is the unique aroma and flavor produced when food is stir-fried quickly at high temperatures. We aimed to investigate overall odor of soy sauce “Guoqi”. Dynamic headspace sampling (DHS) was found to be a better method for extracting odor-active compounds from “Guoqi” in comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), it was found that 3-methylbutanal, 2,3-butanedione, hexanal, octanal, 2,6-dimethylpyrazine, nonanal, 2,3,5-trimethylpyrazine, methional, furfural, benzaldehyde, benzeneacetaldehyde, decanal, guaiacol, phenylethylalcohol, and 4-ethylguaiacol were the key odor-active compounds in the “Guoqi”. Dynamic headspace dilution analysis (DHDA), odor activity value (OAV), aroma recombination and omission experiments further verified that these compounds can generally recover the overall odor profile of “Guoqi”. This study can provide guidance to chefs and the food industry to enhance the consumer experience by analyzing the key odor-active compounds of Chinese cooking.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101341"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466455","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 : 2025-12-01Epub Date: 2025-09-13DOI: 10.1016/j.ijgfs.2025.101298
Marco Tommasi, Simone Arnò, Chiara di Marcantonio, Laura Picconi, Maria Rita Sergi, Aristide Saggino
In this study, we analyzed the cognitive and emotional effects of organic and traditional wines on a group of regular wine consumers (n = 129). Previous research has demonstrated that alcoholic beverages negatively impact the central nervous system, particularly the prefrontal cortex (PFC) and amygdala, which play critical roles in cognitive functions such as fluid intelligence, as well as in emotion perception and recognition. Organic wine is primarily distinguished by its lower concentrations of sulfites and malic acid. To assess the cognitive and emotional effects of organic wine, we compared changes in measures of fluid intelligence, state anxiety, and emotional reactions to International Affective Picture System (IAPS) images before and after consumption. Alcohol is known to impair cognitive-emotional processes by reducing attention quality, reasoning capacity, and levels of anxiety and emotional arousal. However, our findings indicated that organic wine exerted a less pronounced negative effect on these processes. Specifically, after consuming organic wine, participants exhibited less impairment in fluid intelligence and a milder effect on emotional arousal and dominance in response to IAPS images. Notably, no significant changes were observed in state anxiety or perceived emotions. These results, when considered alongside previous literature, suggest that organic wine has a lower detrimental impact on the amygdala and, particularly, the PFC. This may be attributed to the reduced levels of sulfites in organic wine, as PFC functionality appears especially susceptible to their effects.
{"title":"The cognitive-emotional dynamics of organic versus traditional wines: A comparative study","authors":"Marco Tommasi, Simone Arnò, Chiara di Marcantonio, Laura Picconi, Maria Rita Sergi, Aristide Saggino","doi":"10.1016/j.ijgfs.2025.101298","DOIUrl":"10.1016/j.ijgfs.2025.101298","url":null,"abstract":"<div><div>In this study, we analyzed the cognitive and emotional effects of organic and traditional wines on a group of regular wine consumers (n = 129). Previous research has demonstrated that alcoholic beverages negatively impact the central nervous system, particularly the prefrontal cortex (PFC) and amygdala, which play critical roles in cognitive functions such as fluid intelligence, as well as in emotion perception and recognition. Organic wine is primarily distinguished by its lower concentrations of sulfites and malic acid. To assess the cognitive and emotional effects of organic wine, we compared changes in measures of fluid intelligence, state anxiety, and emotional reactions to International Affective Picture System (IAPS) images before and after consumption. Alcohol is known to impair cognitive-emotional processes by reducing attention quality, reasoning capacity, and levels of anxiety and emotional arousal. However, our findings indicated that organic wine exerted a less pronounced negative effect on these processes. Specifically, after consuming organic wine, participants exhibited less impairment in fluid intelligence and a milder effect on emotional arousal and dominance in response to IAPS images. Notably, no significant changes were observed in state anxiety or perceived emotions. These results, when considered alongside previous literature, suggest that organic wine has a lower detrimental impact on the amygdala and, particularly, the PFC. This may be attributed to the reduced levels of sulfites in organic wine, as PFC functionality appears especially susceptible to their effects.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101298"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097388","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 : 2025-12-01Epub Date: 2025-11-19DOI: 10.1016/j.ijgfs.2025.101368
Ekin Akbulut , Yavuz Yalcin
This study examines the effects of presenting the same dish on different plate materials (porcelain and marble) on consumer perceptions and the memorability of the dining experience. A qualitative research design was adopted, utilizing the interview technique with a semi-structured interview form for data collection. Interviews were conducted in two stages to evaluate short-term and long-term memory effects. The participants were shown dishes presented on two different plates and their perceptions were evaluated in a controlled environment. The data were analyzed using the MAXQDA 24 program. Through the codes and themes generated from the comments in the program, the elements that shape the role of the plate material on memorability in the dining experience were identified. The findings revealed five main themes (visual aesthetic perception, hygiene and health perception, integration of food and presentation, compliance with consumer expectations and memorability) along with ten sub-themes. The majority of participants (80 %) described marble plates as remarkable, luxurious and aesthetic, while porcelain plates were described as hygienic, common and classic. Marble plates were found to be more memorable due to their visual contrast, photographability and site-specific presentation. The results indicate that plate material should be evaluated not only for its functional properties but also for its experiential impact and marketing value. Accordingly, it is recommended that restaurants consider multidimensional criteria such as aesthetics, hygiene, brand identity, and target audience in their choice of plate materials.
{"title":"Investigating the role of plate material on memorability in the dining experience","authors":"Ekin Akbulut , Yavuz Yalcin","doi":"10.1016/j.ijgfs.2025.101368","DOIUrl":"10.1016/j.ijgfs.2025.101368","url":null,"abstract":"<div><div>This study examines the effects of presenting the same dish on different plate materials (porcelain and marble) on consumer perceptions and the memorability of the dining experience. A qualitative research design was adopted, utilizing the interview technique with a semi-structured interview form for data collection. Interviews were conducted in two stages to evaluate short-term and long-term memory effects. The participants were shown dishes presented on two different plates and their perceptions were evaluated in a controlled environment. The data were analyzed using the MAXQDA 24 program. Through the codes and themes generated from the comments in the program, the elements that shape the role of the plate material on memorability in the dining experience were identified. The findings revealed five main themes (visual aesthetic perception, hygiene and health perception, integration of food and presentation, compliance with consumer expectations and memorability) along with ten sub-themes. The majority of participants (80 %) described marble plates as remarkable, luxurious and aesthetic, while porcelain plates were described as hygienic, common and classic. Marble plates were found to be more memorable due to their visual contrast, photographability and site-specific presentation. The results indicate that plate material should be evaluated not only for its functional properties but also for its experiential impact and marketing value. Accordingly, it is recommended that restaurants consider multidimensional criteria such as aesthetics, hygiene, brand identity, and target audience in their choice of plate materials.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101368"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568627","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 : 2025-12-01Epub Date: 2025-11-28DOI: 10.1016/j.ijgfs.2025.101378
Francisco José Torres-Peña , Elisa Garrido-Castro , Raquel Barreda-Tarrazona , Francisco José Torres-Ruiz
Among the strategies used by producers to enhance food value and consumer experiences are hedonic tasting processes. However, the evaluation, acceptance and credibility of these activities depend on whether they are perceived by consumers as forced/artificial. Providing consumers with more information could add to the perception of artificiality because they sense that they are being manipulated, which could have the opposite effect to that intended. To explore the factors that affect consumers' perceptions of artificiality, a topic not explored in tasting experiences previously, an olive oil tasting experiment was conducted with 432 participants, in which information about the process, the product and the number of tasks they had to carry out were manipulated. The results indicated that, in general, providing more information tends to undermine the credibility of the tasting process and increases consumers’ perceptions of artificiality, an effect that becomes more pronounced among consumers with a strong interest in food but little interest in tasting processes. Finally, perceived artificiality is associated with poorer ratings of the product and the tasting experience.
{"title":"What are you telling me? Information and artificiality in food tasting processes","authors":"Francisco José Torres-Peña , Elisa Garrido-Castro , Raquel Barreda-Tarrazona , Francisco José Torres-Ruiz","doi":"10.1016/j.ijgfs.2025.101378","DOIUrl":"10.1016/j.ijgfs.2025.101378","url":null,"abstract":"<div><div>Among the strategies used by producers to enhance food value and consumer experiences are hedonic tasting processes. However, the evaluation, acceptance and credibility of these activities depend on whether they are perceived by consumers as forced/artificial. Providing consumers with more information could add to the perception of artificiality because they sense that they are being manipulated, which could have the opposite effect to that intended. To explore the factors that affect consumers' perceptions of artificiality, a topic not explored in tasting experiences previously, an olive oil tasting experiment was conducted with 432 participants, in which information about the process, the product and the number of tasks they had to carry out were manipulated. The results indicated that, in general, providing more information tends to undermine the credibility of the tasting process and increases consumers’ perceptions of artificiality, an effect that becomes more pronounced among consumers with a strong interest in food but little interest in tasting processes. Finally, perceived artificiality is associated with poorer ratings of the product and the tasting experience.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101378"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684346","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}
Previous research shows that music associated with the sweet taste can impact the perception of sweetness in foods. One possible explanation for this effect is that music induces changes in the biology of the oral medium, which may contribute to shaping taste perception. However, this hypothesis requires further empirical investigation, including different physiological measures. In this study, we investigated the influence of music crossmodally associated with sweetness on measures of salivary flow and composition (including protein profile and alpha-amylase enzymatic activity). Saliva samples were collected from 30 normal-weight individuals (Mage = 31.97, SDage = 8.81 years, 60 % women) while listening to “high sweetness” music (HS), “low sweetness” music (LS), and in silence. Our findings revealed (i) an association between saliva protein composition and sensitivity to the sweet taste; (ii) an increase in salivary alpha-amylase enzymatic activity in response to music (vs. silence) without changes in salivary flow; (iii) no differences in salivary parameters between soundtracks (HS vs LS). The absence of differences between HS and LS soundtracks indicates that the modulation of alpha-amylase is driven mainly by the auditory stimulation itself rather than by differences in the sensory-affective attributes of music. This pattern points to a dissociation between autonomic activation and psychosensory perception.
{"title":"Can music change salivary secretion? Effects of auditory stimulation on salivary flow and composition","authors":"David Guedes , Carla Simões , Marília Prada , Margarida V. Garrido , Inês Caeiro , Diogo Mataloto , Elsa Lamy","doi":"10.1016/j.ijgfs.2025.101381","DOIUrl":"10.1016/j.ijgfs.2025.101381","url":null,"abstract":"<div><div>Previous research shows that music associated with the sweet taste can impact the perception of sweetness in foods. One possible explanation for this effect is that music induces changes in the biology of the oral medium, which may contribute to shaping taste perception. However, this hypothesis requires further empirical investigation, including different physiological measures. In this study, we investigated the influence of music crossmodally associated with sweetness on measures of salivary flow and composition (including protein profile and alpha-amylase enzymatic activity). Saliva samples were collected from 30 normal-weight individuals (<em>M</em><sub><em>age</em></sub> = 31.97, <em>SD</em><sub><em>age</em></sub> = 8.81 years, 60 % women) while listening to “high sweetness” music (HS), “low sweetness” music (LS), and in silence. Our findings revealed (i) an association between saliva protein composition and sensitivity to the sweet taste; (ii) an increase in salivary alpha-amylase enzymatic activity in response to music (vs. silence) without changes in salivary flow; (iii) no differences in salivary parameters between soundtracks (HS vs LS). The absence of differences between HS and LS soundtracks indicates that the modulation of alpha-amylase is driven mainly by the auditory stimulation itself rather than by differences in the sensory-affective attributes of music. This pattern points to a dissociation between autonomic activation and psychosensory perception.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101381"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736382","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 : 2025-12-01Epub Date: 2025-10-20DOI: 10.1016/j.ijgfs.2025.101328
Sevgi Kuzu , Metin Sürme
Bulgarian Immigrants cuisine, which has a deep-rooted history and rich local cuisine culture, creates a cultural diversity with its different recipes. In the study, it is aimed to contribute to the sustainability of the local cuisine culture by recording the dishes of the local cuisine of Bulgarian Immigrants and transferring them to future generations. In this direction, qualitative research method was used in the study and interview technique was preferred for data collection. A semi-structured interview form was used in the data collection phase. In this context, face-to-face interviews were conducted with Bulgarian Immigrants living in Eskişehir in July–August 2023. The data obtained were subjected to content analysis and a total of 20 main themes and 133 sub-themes were formed. From the research findings, it was concluded that the culinary culture of the Bulgarian Immigrants will be brought to tourism with the studies to be carried out in order to make it known, while it was concluded that the younger generation, with the perception of tradition to the future, records the recipes learned from the family elders and makes them permanent. Conclusions have been reached and various suggestions have been presented regarding what needs to be done in order to ensure the prominence and sustainability of the Bulgarian Immigrants culinary culture.
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Pub Date : 2025-12-01Epub Date: 2025-10-17DOI: 10.1016/j.ijgfs.2025.101325
Hevelynn Franco Martins , Renato Pereira de Lima , Cosme Damião Barbosa , Glen Jasper Yupanqui García , Luiz Marcelo Ribeiro Tomé , Aristóteles Góes-Neto , Marcos dos Santos Lima , Ana Júlia de Brito Araújo , Leila Thaise Santana de Oliveira Santos , Giovani Brandão Mafra de Carvalho , Ernesto Acosta Martinez
Kombucha is a fermented beverage rich in probiotics, organic acids, and antioxidants, offering numerous health benefits. This study investigated the influence of combining black and green teas with the sweeteners guarana syrup and honey on the chemical and microbiological characteristics of kombucha. Amplicon Sequence Variants (ASV) and Operational Taxonomic Units (OTU) methods were utilized for bacterial community analysis via metabarcoding. Kombuchas made with green tea, especially those sweetened with honey, exhibited greater microbial diversity and higher levels of organic acids, such as acetic acid, indicating a more efficient and balanced fermentation process. The ASV method is an approach that allows for greater taxonomic resolution. The genus Komagataeibacter was dominant across all tea and sweetener combinations. The number of probable species from the genera Komagataeibacter and Acetobacter was influenced by both tea type and sweetener, with significant variations observed throughout the fermentation process. Kombucha with black tea and honey retained a high maltose content, whereas green tea kombuchas showed a sharper increase in organic acids over time. Kombucha made with green tea and honey exhibited the highest levels of acetic acid, especially after 12 days of fermentation. This is directly linked to a reduction in sugar content during the process, indicating an efficient conversion of sugars into acids by the microbiota. Furthermore, the analysis of the physicochemical characteristics of kombuchas along the fermentation period demonstrated that microbial metabolic transformations directly affect the composition of sugars, organic acids, and the alcoholic content of the beverage.
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