Pub Date : 2026-03-01Epub Date: 2026-01-09DOI: 10.1016/j.ijgfs.2026.101412
Yanyun Wang , Huihui Zhou , Jiachen Li , Qiang Hu , Guangfa Xie , Qi Peng
This study explores the impact of dry heat modification combined with ultrasonic-assisted soaking on the physicochemical properties of glutinous rice and the flavor profile of Huangjiu. Scanning electron microscopy (SEM) was used to observe structural changes in the rice, while headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyzed the flavor compounds of Huangjiu. Results indicated that this combined treatment enhanced water absorption, reduced gelatinization peak temperature, and improved gelatinization efficiency. SEM revealed notable changes in starch structure, promoting water penetration. Furthermore, key volatile organic compounds, such as ethyl decanoate and ethyl octanoate, were significantly increased, resulting in a higher alcohol content and a more moderated acidity development during mid-fermentation. Compared to traditional soaking, this method shortened the soaking time, conserved water, and improved Huangjiu's overall quality.
{"title":"Effects of dry heat modification combined with ultrasonic-assisted soaking on the starch physicochemical properties of glutinous rice and the flavor profile of Huangjiu","authors":"Yanyun Wang , Huihui Zhou , Jiachen Li , Qiang Hu , Guangfa Xie , Qi Peng","doi":"10.1016/j.ijgfs.2026.101412","DOIUrl":"10.1016/j.ijgfs.2026.101412","url":null,"abstract":"<div><div>This study explores the impact of dry heat modification combined with ultrasonic-assisted soaking on the physicochemical properties of glutinous rice and the flavor profile of Huangjiu. Scanning electron microscopy (SEM) was used to observe structural changes in the rice, while headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyzed the flavor compounds of Huangjiu. Results indicated that this combined treatment enhanced water absorption, reduced gelatinization peak temperature, and improved gelatinization efficiency. SEM revealed notable changes in starch structure, promoting water penetration. Furthermore, key volatile organic compounds, such as ethyl decanoate and ethyl octanoate, were significantly increased, resulting in a higher alcohol content and a more moderated acidity development during mid-fermentation. Compared to traditional soaking, this method shortened the soaking time, conserved water, and improved Huangjiu's overall quality.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101412"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090643","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 : 2026-03-01Epub Date: 2026-02-09DOI: 10.1016/j.ijgfs.2026.101438
Fernanda Nascimento da Silva , Ciro José Tabet , Tarcísio Lima Filho , Luis Antonio Minim , Valéria Paula Rodrigues Minim
Sensory perception and acceptance of foods and beverages are shaped by the consumption environment, and virtual reality (VR) offers new possibilities for controlling and simulating contextual factors with ecological validity. This study investigated how immersive VR contexts, combined with distinct musical genres, influence sensory perception, beer acceptance, and the overall consumer experience. The musical genres Pagode and Country were selected based on an exploratory survey, while Ambient music served as a neutral stimulus. Participants evaluated the beverage under six combinations of virtual scenarios and music: VR Sea/Ambient, VR Sea/Country, VR Sea/Pagode, VR Village/Ambient, VR Village/Country, and VR Village/Pagode. Acceptance was measured using a hedonic scale; sensory attributes through RATA; and emotions through CATA. A significant interaction (p > 0.001) between scenario and music indicated that the effect of each stimulus depends on the other. Congruent pairings such as VR Sea/Pagode and VR Village/Country yielded the highest proportions of positive evaluations (79% and 87%). The incongruent VR Village/Pagode also showed high acceptance (73%), suggesting the influence of familiarity and musical preference. RATA data showed that the most preferred combinations were associated with desirable attributes, including fruity flavor, refreshment, and lightness. Overall, the findings demonstrate that VR is a powerful tool for multisensory evaluation, enabling the investigation of contextual, sensory, and cultural interactions in controlled yet realistic environments, and offering meaningful contributions to gastronomic research and the design of innovative food experiences.
{"title":"Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance","authors":"Fernanda Nascimento da Silva , Ciro José Tabet , Tarcísio Lima Filho , Luis Antonio Minim , Valéria Paula Rodrigues Minim","doi":"10.1016/j.ijgfs.2026.101438","DOIUrl":"10.1016/j.ijgfs.2026.101438","url":null,"abstract":"<div><div>Sensory perception and acceptance of foods and beverages are shaped by the consumption environment, and virtual reality (VR) offers new possibilities for controlling and simulating contextual factors with ecological validity. This study investigated how immersive VR contexts, combined with distinct musical genres, influence sensory perception, beer acceptance, and the overall consumer experience. The musical genres Pagode and Country were selected based on an exploratory survey, while Ambient music served as a neutral stimulus. Participants evaluated the beverage under six combinations of virtual scenarios and music: VR Sea/Ambient, VR Sea/Country, VR Sea/Pagode, VR Village/Ambient, VR Village/Country, and VR Village/Pagode. Acceptance was measured using a hedonic scale; sensory attributes through RATA; and emotions through CATA. A significant interaction (p > 0.001) between scenario and music indicated that the effect of each stimulus depends on the other. Congruent pairings such as VR Sea/Pagode and VR Village/Country yielded the highest proportions of positive evaluations (79% and 87%). The incongruent VR Village/Pagode also showed high acceptance (73%), suggesting the influence of familiarity and musical preference. RATA data showed that the most preferred combinations were associated with desirable attributes, including fruity flavor, refreshment, and lightness. Overall, the findings demonstrate that VR is a powerful tool for multisensory evaluation, enabling the investigation of contextual, sensory, and cultural interactions in controlled yet realistic environments, and offering meaningful contributions to gastronomic research and the design of innovative food experiences.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101438"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188788","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 : 2026-03-01Epub Date: 2026-01-30DOI: 10.1016/j.ijgfs.2026.101428
Jialin Liu , Wenbo Li , Zichun Jin , Lu Ren , Yiming Yao , Huan Huang , Wenxiu Sun
Heat treatment alters the texture and flavor characteristics of meat products. This study investigated the effects of different temperature-time thermal intensities on moisture distribution, protein oxidation levels, and volatile compounds in beef jerky. Low-field nuclear magnetic resonance analysis and gas chromatography-mass spectrometry were employed to comprehensively analyze the moisture and flavor profiles of beef jerky. Results showed that as temperature or duration increased, moisture distribution changed, while protein denaturation and aggregation intensified. The total volatile organic compound content exhibited an upward trend with prolonged roasting, though compositional shifts occurred. The findings demonstrate that thermal treatment intensity (temperature and time) exerts systematic and predictable influences on product quality, moisture, and flavor characteristics.
{"title":"Temperature-time combined regulation of moisture migration, protein oxidation and volatile flavor compound changes in roasted beef jerky","authors":"Jialin Liu , Wenbo Li , Zichun Jin , Lu Ren , Yiming Yao , Huan Huang , Wenxiu Sun","doi":"10.1016/j.ijgfs.2026.101428","DOIUrl":"10.1016/j.ijgfs.2026.101428","url":null,"abstract":"<div><div>Heat treatment alters the texture and flavor characteristics of meat products. This study investigated the effects of different temperature-time thermal intensities on moisture distribution, protein oxidation levels, and volatile compounds in beef jerky. Low-field nuclear magnetic resonance analysis and gas chromatography-mass spectrometry were employed to comprehensively analyze the moisture and flavor profiles of beef jerky. Results showed that as temperature or duration increased, moisture distribution changed, while protein denaturation and aggregation intensified. The total volatile organic compound content exhibited an upward trend with prolonged roasting, though compositional shifts occurred. The findings demonstrate that thermal treatment intensity (temperature and time) exerts systematic and predictable influences on product quality, moisture, and flavor characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101428"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188779","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 : 2026-03-01Epub Date: 2026-02-20DOI: 10.1016/j.ijgfs.2026.101450
Rikke Højer, Susanne Margrete Bølling Laugesen
The transition toward more climate-conscious public meals requires new professional competencies among food professionals. Game-based learning (GBL) may offer a motivating approach to continuing professional education, yet its feasibility within professional culinary contexts remains underexplored. This feasibility study aimed to assess the acceptability of the GBL approach through a GBL tool, The Meal Mission, and the demand for future use among food professionals. This tool was piloted within a continuing education course on green transition. Data were collected through participant observation, a survey including open- and closed-ended questions, and a group interview (n = 14). Qualitative data were analyzed using applied thematic analysis, and quantitative survey responses were analyzed descriptively.
Across data sources, participants perceived the GBL tool as engaging and relevant for reflection on climate impact, ingredient choice, and the balance between sustainability, cost, sensory, and nutritional quality. Gameplay stimulated dialogue around decision-making challenges such as substituting protein sources, adjusting meal components, and negotiating sensory acceptability. Seventy-eight percent of participants reported experiencing new insights (“aha moments”), and several expressed intent to implement the GBL tool in workplace training settings. Quantitative results aligned with qualitative patterns, indicating positive reception and early indications of demand.
As a feasibility study, the findings do not demonstrate effectiveness or behavioral change, but they suggest that GBL may function as a feasible approach for supporting learning-related engagement in professional contexts. The study provides direction for future work to test implementation at scale, explore transfer to real-world kitchen practice, and evaluate longer-term learning outcomes.
{"title":"Playing toward sustainability: Feasibility of a game-based learning tool for climate-conscious meal design","authors":"Rikke Højer, Susanne Margrete Bølling Laugesen","doi":"10.1016/j.ijgfs.2026.101450","DOIUrl":"10.1016/j.ijgfs.2026.101450","url":null,"abstract":"<div><div>The transition toward more climate-conscious public meals requires new professional competencies among food professionals. Game-based learning (GBL) may offer a motivating approach to continuing professional education, yet its feasibility within professional culinary contexts remains underexplored. This feasibility study aimed to assess the acceptability of the GBL approach through a GBL tool, The Meal Mission, and the demand for future use among food professionals. This tool was piloted within a continuing education course on green transition. Data were collected through participant observation, a survey including open- and closed-ended questions, and a group interview (<em>n =</em> 14). Qualitative data were analyzed using applied thematic analysis, and quantitative survey responses were analyzed descriptively.</div><div>Across data sources, participants perceived the GBL tool as engaging and relevant for reflection on climate impact, ingredient choice, and the balance between sustainability, cost, sensory, and nutritional quality. Gameplay stimulated dialogue around decision-making challenges such as substituting protein sources, adjusting meal components, and negotiating sensory acceptability. Seventy-eight percent of participants reported experiencing new insights (“aha moments”), and several expressed intent to implement the GBL tool in workplace training settings. Quantitative results aligned with qualitative patterns, indicating positive reception and early indications of demand.</div><div>As a feasibility study, the findings do not demonstrate effectiveness or behavioral change, but they suggest that GBL may function as a feasible approach for supporting learning-related engagement in professional contexts. The study provides direction for future work to test implementation at scale, explore transfer to real-world kitchen practice, and evaluate longer-term learning outcomes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101450"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147396752","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 : 2026-03-01Epub Date: 2026-02-10DOI: 10.1016/j.ijgfs.2026.101439
Amanda Laca, Marina Eirín, Alba Fernández, Adriana Laca
In the present work, an evaluation of the environmental impacts derived from the restaurant sector in Northern Spain has been carried out. For this purpose, the LCA methodology was used to analyse two different restaurants located in a rural area of the Principality of Asturias, one with a traditional cuisine approach (Case Study 1) and the other with a modern cuisine perspective (Case Study 2). The LCA adopted a “cradle-to-grave” approach, i.e., from the production of raw materials to the management of the wastes generated, and the functional unit was defined as “one menu served at the establishment”. The SimaPro V.9 software was employed, applying the ReCiPe 2016 midpoint (H) V1.01. method, while the GreenHouse Gas Protocol V.1.02. method was used to calculate the Carbon Footprint (CF).
The results showed that the production of raw materials used to prepare the menu was the most impactful subsystem in both cases, with values ranging from 41 to 99%, depending on the category considered, mainly due to the use of meat products as ingredients. Additionally, in Case Study 2, electricity was identified as a notable contributor (>25%) in six of the eighteen categories evaluated. The CF values were 7.43 and 6.54 kgCO2 per menu served at the establishments for Case Studies 1 and 2, respectively. These values were of the same order of magnitude but slightly higher than those found in the literature. However, it is important to note that most of the published works did not include certain inputs/outputs, such as beverages, electricity, or waste management in their analyses. The production of raw materials was also the main contributor to the CF values (accounting for 85% and 59% in Case Studies 1 and 2, respectively). Electricity contributed 25% to the CF in the modern cuisine-based restaurant. Therefore, a possible strategy to lessen the environmental impacts of this sector would be to reformulate menus by reducing/substituting meat with other products.
{"title":"Environmental impacts associated with rural restaurants in Northern Spain: Traditional VS modern cuisine","authors":"Amanda Laca, Marina Eirín, Alba Fernández, Adriana Laca","doi":"10.1016/j.ijgfs.2026.101439","DOIUrl":"10.1016/j.ijgfs.2026.101439","url":null,"abstract":"<div><div>In the present work, an evaluation of the environmental impacts derived from the restaurant sector in Northern Spain has been carried out. For this purpose, the LCA methodology was used to analyse two different restaurants located in a rural area of the Principality of Asturias, one with a traditional cuisine approach (Case Study 1) and the other with a modern cuisine perspective (Case Study 2). The LCA adopted a “cradle-to-grave” approach, i.e., from the production of raw materials to the management of the wastes generated, and the functional unit was defined as “one menu served at the establishment”. The SimaPro V.9 software was employed, applying the ReCiPe 2016 midpoint (H) V1.01. method, while the GreenHouse Gas Protocol V.1.02. method was used to calculate the Carbon Footprint (CF).</div><div>The results showed that the production of raw materials used to prepare the menu was the most impactful subsystem in both cases, with values ranging from 41 to 99%, depending on the category considered, mainly due to the use of meat products as ingredients. Additionally, in Case Study 2, electricity was identified as a notable contributor (>25%) in six of the eighteen categories evaluated. The CF values were 7.43 and 6.54 kgCO<sub>2</sub> per menu served at the establishments for Case Studies 1 and 2, respectively. These values were of the same order of magnitude but slightly higher than those found in the literature. However, it is important to note that most of the published works did not include certain inputs/outputs, such as beverages, electricity, or waste management in their analyses. The production of raw materials was also the main contributor to the CF values (accounting for 85% and 59% in Case Studies 1 and 2, respectively). Electricity contributed 25% to the CF in the modern cuisine-based restaurant. Therefore, a possible strategy to lessen the environmental impacts of this sector would be to reformulate menus by reducing/substituting meat with other products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101439"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188072","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 : 2026-03-01Epub Date: 2026-02-02DOI: 10.1016/j.ijgfs.2026.101429
Ricardo Bonacho , Helena Costa , Maria João Leite , Mariana Eidler , José Simões
Gastronomy is increasingly recognized as a crucial lever for promoting sustainability and transforming food systems. However, there is limited empirical research on the application of design methodologies within gastronomic contexts to improve stakeholder engagement and collaboration. This exploratory study attempts to fill this gap through two design-led case studies—Food (En)Vision and In Touch with Nature—that incorporate participatory food design and gastronomy to promote transdisciplinary dialogue on sustainable food futures. Food (En)Vision reinterpreted the Jefferson Dinner model into a design-oriented framework, whereas In Touch with Nature expanded this approach through foraging walks, co-creation workshops, and an immersive dinner that emphasizes biodiversity and sensory engagement. Data were collected through participant observation, artefact collection, and audiovisual recording, and analyzed employing a theory-informed thematic approach. The study extends boundary object theory by introducing the concept of boundary experience—deliberately staged, sensory, and culturally embedded interactions that facilitate stakeholder engagement—and by outlining an experiential arc that traces stages of involvement from preparation and sensory immersion to meaningful dialogue and collective synthesis. Empirically, this analysis delineates five methodological principles pertinent to participatory gastronomy: (i) leveraging sensory engagement as a form of food education; (ii) synthesizing traditional and modern culinary knowledge; (iii) implementing participatory and convivial formats that challenge hierarchical norms; (iv) integrating sustainability principles within local food systems; and (v) fostering environments conducive to interdisciplinary dialogue and collaborative innovation. Rather than asserting a general outcome, the paper offers exploratory guidance to assist food designers, chefs, educators, and organizations in developing and critically assessing participatory gastronomy initiatives focused on sustainable food futures.
烹饪越来越被认为是促进可持续性和改变粮食系统的关键杠杆。然而，在烹饪环境中应用设计方法来提高利益相关者的参与和合作的实证研究有限。本探索性研究试图通过两个以设计为主导的案例研究——食物（En）Vision和与自然接触——来填补这一空白，这两个案例研究结合了参与式食物设计和美食学，以促进关于可持续食物未来的跨学科对话。Food (En)Vision将杰弗逊晚餐模式重新诠释为以设计为导向的框架，而In Touch with Nature则通过觅食散步、共同创作工作坊和强调生物多样性和感官参与的沉浸式晚餐扩展了这种方法。通过参与观察、人工制品收集和视听记录收集数据，并采用基于理论的专题方法进行分析。该研究扩展了边界对象理论，引入了边界体验的概念——有意识地进行、感官的和文化嵌入的互动，促进利益相关者的参与——并概述了一个体验弧线，追溯了从准备、感官沉浸到有意义的对话和集体综合的参与阶段。从经验上看，这一分析描述了与参与式美食相关的五个方法论原则：(i)利用感官参与作为一种食物教育形式；综合传统和现代烹饪知识；实施挑战等级规范的参与性和欢乐形式；将可持续性原则纳入当地粮食系统；（五）营造有利于跨学科对话和协作创新的环境。本文并没有提出一个笼统的结论，而是提供了探索性的指导，以帮助食品设计师、厨师、教育工作者和组织开发和批判性地评估关注可持续食品未来的参与式美食倡议。
{"title":"Designing participatory gastronomy: From convivial dialogue to sensory foraging for sustainable futures","authors":"Ricardo Bonacho , Helena Costa , Maria João Leite , Mariana Eidler , José Simões","doi":"10.1016/j.ijgfs.2026.101429","DOIUrl":"10.1016/j.ijgfs.2026.101429","url":null,"abstract":"<div><div>Gastronomy is increasingly recognized as a crucial lever for promoting sustainability and transforming food systems. However, there is limited empirical research on the application of design methodologies within gastronomic contexts to improve stakeholder engagement and collaboration. This exploratory study attempts to fill this gap through two design-led case studies—<em>Food (En)Vision</em> and <em>In Touch with Nature</em>—that incorporate participatory food design and gastronomy to promote transdisciplinary dialogue on sustainable food futures. <em>Food (En)Vision</em> reinterpreted the <em>Jefferson Dinner</em> model into a design-oriented framework, whereas <em>In Touch with Nature</em> expanded this approach through foraging walks, co-creation workshops, and an immersive dinner that emphasizes biodiversity and sensory engagement. Data were collected through participant observation, artefact collection, and audiovisual recording, and analyzed employing a theory-informed thematic approach. The study extends boundary object theory by introducing the concept of boundary experience—deliberately staged, sensory, and culturally embedded interactions that facilitate stakeholder engagement—and by outlining an experiential arc that traces stages of involvement from preparation and sensory immersion to meaningful dialogue and collective synthesis. Empirically, this analysis delineates five methodological principles pertinent to participatory gastronomy: (i) leveraging sensory engagement as a form of food education; (ii) synthesizing traditional and modern culinary knowledge; (iii) implementing participatory and convivial formats that challenge hierarchical norms; (iv) integrating sustainability principles within local food systems; and (v) fostering environments conducive to interdisciplinary dialogue and collaborative innovation. Rather than asserting a general outcome, the paper offers exploratory guidance to assist food designers, chefs, educators, and organizations in developing and critically assessing participatory gastronomy initiatives focused on sustainable food futures.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101429"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188783","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 : 2026-03-01Epub Date: 2026-02-06DOI: 10.1016/j.ijgfs.2026.101436
Juan Antonio Marmolejo-Martín , Francesca Bassi , Francisco Jesús Gálvez-Sánchez , Marta Garrido-Montañes
The study of tourists’ profiles regarding gastronomy as a tourist attraction has been widely addressed in the academic literature. However, little research has focused on segmentation, despite its importance for destination positioning. In this context, the main objective of this research is to segment Spanish tourists according to their culinary interests and preferences. Based on a sample of 603 Spanish tourists, this study applies regression analysis to identify the factors that position gastronomy as a motivation for travelling. In addition, latent class regression models are employed to identify and explain different segments of gastronomic tourists. Regression analyses revealed the factors influencing the importance placed on gastronomy for travel; they include seeking gastronomic experiences, valuing culinary culture and heritage, the availability of famous dishes, and tradition. A latent class regression model further uncovered segment-specific drivers of gastronomic travel motivations: identifying five clusters of tourists with different profiles. The findings provide valuable insights for tourism stakeholders to develop targeted marketing strategies, design authentic food-related experiences, support sustainable practices, and optimize revenue management based on the diverse profiles of Spanish gastronomic tourists.
{"title":"Gastronomy, as a driving force of tourism in Spain: a study using segmentation and latent classes","authors":"Juan Antonio Marmolejo-Martín , Francesca Bassi , Francisco Jesús Gálvez-Sánchez , Marta Garrido-Montañes","doi":"10.1016/j.ijgfs.2026.101436","DOIUrl":"10.1016/j.ijgfs.2026.101436","url":null,"abstract":"<div><div>The study of tourists’ profiles regarding gastronomy as a tourist attraction has been widely addressed in the academic literature. However, little research has focused on segmentation, despite its importance for destination positioning. In this context, the main objective of this research is to segment Spanish tourists according to their culinary interests and preferences. Based on a sample of 603 Spanish tourists, this study applies regression analysis to identify the factors that position gastronomy as a motivation for travelling. In addition, latent class regression models are employed to identify and explain different segments of gastronomic tourists. Regression analyses revealed the factors influencing the importance placed on gastronomy for travel; they include seeking gastronomic experiences, valuing culinary culture and heritage, the availability of famous dishes, and tradition. A latent class regression model further uncovered segment-specific drivers of gastronomic travel motivations: identifying five clusters of tourists with different profiles. The findings provide valuable insights for tourism stakeholders to develop targeted marketing strategies, design authentic food-related experiences, support sustainable practices, and optimize revenue management based on the diverse profiles of Spanish gastronomic tourists.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101436"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188785","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 : 2026-03-01Epub Date: 2026-02-02DOI: 10.1016/j.ijgfs.2026.101427
O.A. Bassitou Koumassa, A. Cathérine Tohonon, Romaric Ouétchéhou, Mathias Hounsou, D. Sylvain Dabadé
Street food consumption in urban West Africa is increasing. Unfortunately, there are limited data on consumption patterns and hygiene practices associated with these foods. This study aimed to explore the consumption patterns and the food safety knowledge, attitudes, and hygiene practices (KAP) of vendors associated with two street food groups widely consumed in urban Benin and across West Africa: grilled meats and cooked dishes made from rice, maize, or yam. A consumption survey was conducted in Benin's three largest cities, involving 446 participants for grilled meats and 456 for cooked dishes. In addition, 107 grilled meat vendors, and 155 cooked dish vendors were surveyed. Results revealed that grilled chicken was the most widely consumed street-vended meats, with two-thirds of participants reporting consumption. Chicken skewers were more consumed (78% of chicken consumers) than the whole grilled chicken (22%). Grilled beef was consumed by 10% of participants, with 48.9% of them eating it at least once a week. The median portion size (P50) was 35.5 g for grilled chicken skewers, and 173.3 g for grilled whole chicken, compared to 260.0 g for grilled beef. Among the cooked dishes, atassi (rice + bean) was more commonly consumed than other maize or tuber-based dishes. Over three-quarters of participants consumed atassi, and 95.3% of these consumers ate it at least once a week, with a median portion size of 348.5 g. Food safety KAP levels were average for cooked dish vendors but low for grilled meat vendors. A significant correlation was found between vendors' knowledge and attitudes, particularly for grilled meat (Spearman's coefficient of 0.52- moderate correlation) and cooked dish vendors (0.29- weak correlation). This study provides a basis for improving food safety and hygiene practices and offers valuable consumption data that can be used for risk assessment and to estimate nutrient intake in the field of human nutrition.
{"title":"Street food in urban West Africa: Insights into consumption patterns, vendor practices, and food safety in Benin's grilled meats and cooked dishes","authors":"O.A. Bassitou Koumassa, A. Cathérine Tohonon, Romaric Ouétchéhou, Mathias Hounsou, D. Sylvain Dabadé","doi":"10.1016/j.ijgfs.2026.101427","DOIUrl":"10.1016/j.ijgfs.2026.101427","url":null,"abstract":"<div><div>Street food consumption in urban West Africa is increasing. Unfortunately, there are limited data on consumption patterns and hygiene practices associated with these foods. This study aimed to explore the consumption patterns and the food safety knowledge, attitudes, and hygiene practices (KAP) of vendors associated with two street food groups widely consumed in urban Benin and across West Africa: grilled meats and cooked dishes made from rice, maize, or yam. A consumption survey was conducted in Benin's three largest cities, involving 446 participants for grilled meats and 456 for cooked dishes. In addition, 107 grilled meat vendors, and 155 cooked dish vendors were surveyed. Results revealed that grilled chicken was the most widely consumed street-vended meats, with two-thirds of participants reporting consumption. Chicken skewers were more consumed (78% of chicken consumers) than the whole grilled chicken (22%). Grilled beef was consumed by 10% of participants, with 48.9% of them eating it at least once a week. The median portion size (P50) was 35.5 g for grilled chicken skewers, and 173.3 g for grilled whole chicken, compared to 260.0 g for grilled beef. Among the cooked dishes, <em>atassi</em> (rice + bean) was more commonly consumed than other maize or tuber-based dishes. Over three-quarters of participants consumed <em>atassi,</em> and 95.3% of these consumers ate it at least once a week, with a median portion size of 348.5 g. Food safety KAP levels were average for cooked dish vendors but low for grilled meat vendors. A significant correlation was found between vendors' knowledge and attitudes, particularly for grilled meat (Spearman's coefficient of 0.52- moderate correlation) and cooked dish vendors (0.29- weak correlation). This study provides a basis for improving food safety and hygiene practices and offers valuable consumption data that can be used for risk assessment and to estimate nutrient intake in the field of human nutrition.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101427"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188782","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 : 2026-03-01Epub Date: 2026-01-10DOI: 10.1016/j.ijgfs.2026.101413
Sarah Mafeis de Jesus , Maria Patricia Pereira Castro , Milagros Maribel Coaguila Gonza , Monique Marcondes Krauskopf , Chimenes Darlan Leal de Araújo , Nilda Doris Montes Villanueva , Miriam Mabel Selani , Carmen Josefina Contreras Castillo
This study investigated the effect of marination with edible mushroom powders (Pleurotus ostreatus and Lentinula edodes) on the quality properties of intermediate-pH beef steaks. Different concentrations of mushroom powder (2 %, 3 %, and 4 %) were applied, and physicochemical characteristics, lipid oxidation, and free amino acid profiles were evaluated. The results indicated that marination did not significantly affect pH or water-holding capacity of the meat samples, but altered their color parameters. Shear force decreased significantly (p < 0.05), with the greatest reduction observed in steaks treated with 3 % Lentinula edodes (50.48 N vs. 84.87 N in the control), indicating improved tenderness. Total and myofibrillar protein solubility also decreased as mushroom concentration increased (p < 0.05), suggesting structural modifications in myofibrillar proteins. Malondialdehyde values remained low (0,003–0,025 mg MDA/kg sample), indicating the absence of significant lipid oxidation and the maintenance of sample quality. Additionally, the treatments resulted in a significant increase in some free amino acids, specifically glutamic acid, aspartic acid, glycine, alanine, and tyrosine, contributing to the enhancement of the meat's chemical profile. Overall, marination with mushroom powders proved effective in improving tenderness and maintaining oxidative stability in intermediate-pH beef without compromising technological properties.
{"title":"Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: Effects on meat quality attributes","authors":"Sarah Mafeis de Jesus , Maria Patricia Pereira Castro , Milagros Maribel Coaguila Gonza , Monique Marcondes Krauskopf , Chimenes Darlan Leal de Araújo , Nilda Doris Montes Villanueva , Miriam Mabel Selani , Carmen Josefina Contreras Castillo","doi":"10.1016/j.ijgfs.2026.101413","DOIUrl":"10.1016/j.ijgfs.2026.101413","url":null,"abstract":"<div><div>This study investigated the effect of marination with edible mushroom powders (<em>Pleurotus ostreatus</em> and <em>Lentinula edodes</em>) on the quality properties of intermediate-pH beef steaks. Different concentrations of mushroom powder (2 %, 3 %, and 4 %) were applied, and physicochemical characteristics, lipid oxidation, and free amino acid profiles were evaluated. The results indicated that marination did not significantly affect pH or water-holding capacity of the meat samples, but altered their color parameters. Shear force decreased significantly (p < 0.05), with the greatest reduction observed in steaks treated with 3 % <em>Lentinula edodes</em> (50.48 N vs. 84.87 N in the control), indicating improved tenderness. Total and myofibrillar protein solubility also decreased as mushroom concentration increased (p < 0.05), suggesting structural modifications in myofibrillar proteins. Malondialdehyde values remained low (0,003–0,025 mg MDA/kg sample), indicating the absence of significant lipid oxidation and the maintenance of sample quality. Additionally, the treatments resulted in a significant increase in some free amino acids, specifically glutamic acid, aspartic acid, glycine, alanine, and tyrosine, contributing to the enhancement of the meat's chemical profile. Overall, marination with mushroom powders proved effective in improving tenderness and maintaining oxidative stability in intermediate-pH beef without compromising technological properties.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"43 ","pages":"Article 101413"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977615","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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