International Journal of Gastronomy and Food Science最新文献_第4页

Repeated frying of chicken wings: effect of partial dehydration pre-treatment on wings physical properties and performance of the fat/oil blend 重复煎炸鸡翅：部分脱水预处理对鸡翅物理性能及油/脂混合料性能的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-31 DOI: 10.1016/j.ijgfs.2025.101349

Silvia Lisset Juárez-Valtierra, Daniela Campos-Arroyo, Juan Enrique Manríquez-Martínez, Emily Anaid Rizo-Muñoz, Ma del Rosario Abraham-Juárez, Julián Andrés Gómez-Salazar, Abel Cerón-García, María Elena Sosa-Morales

Chicken wings are popular in diverse countries and immersion frying is a common cooking method to cook them. However, frying implies the absorption of the fat/oil frying medium, with risks for heart and cardiovascular diseases, as well as overweight and obesity. Thus, efforts to get palatable and delicious foods without high amounts of fats are seeking. The aim of this study was to evaluate the effect of partial dehydration of fresh wings as pre-treatment to deep frying on the fat content and physical properties of the fried wings, besides the performance of the fat/oil blend during repeated frying. The frying medium was a blend of beef tallow and soybean oil. Color was partially affected by the pre-treatment, while hardness was not affected by the pre-treatment (p > 0.05). The partial dehydration resulted in 63 % less oil content in fried wings in comparison to control items, when they were fried in fresh blend. However, only 4.2 % of fat reduction was determined in fried wings when were cooked in used oil (after 19 batches). Additionally, the pre-treatments resulted in lower viscosity, oxidative rancidity, and hydrolytic rancidity in the frying medium (p < 0.05), improving the performance of the fat/oil under repeated frying process.

鸡翅在许多国家都很受欢迎，浸泡油炸是一种常见的烹饪方法。然而，油炸意味着吸收脂肪/油油炸介质，有心脏和心血管疾病的风险，以及超重和肥胖。因此，人们正在努力寻找不含大量脂肪的美味可口的食物。本研究的目的是评价鲜鸡翅部分脱水作为油炸前处理对炸后鸡翅的脂肪含量和物理性能的影响，以及反复油炸过程中油脂混合性能的影响。煎炸的介质是牛油和大豆油的混合物。预处理对颜色有部分影响，对硬度无影响（p > 0.05）。部分脱水导致油炸鸡翅的含油量比对照品少63%，当它们在新鲜混合物中油炸时。然而，在19批后，用废油烹饪的炸鸡翅只减少了4.2%的脂肪。此外，预处理还降低了煎炸介质的粘度、氧化酸败度和水解酸败度（p < 0.05），提高了油脂在重复煎炸过程中的性能。

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引用次数: 0

From familiarity to loyalty: How image and emotion shape gastronomic experience 从熟悉到忠诚：形象和情感如何塑造美食体验

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-31 DOI: 10.1016/j.ijgfs.2025.101350

Qian Chen , QingChuo Zhang , Rong Huang , Jinhua Zhang

Given the unique characteristics of gastronomic experiences, it is essential to understand how user-generated content (UGC) shapes consumers' perceptions of food-related images and their subsequent behavioural responses. This study adopts a mixed-methods approach to examine consumers’ cognitive and affective perceptions of gastronomy and their impact on loyalty. In the first phase, word frequency and sentiment analyses of UGC reveal that food-related terms appear most frequently and are predominantly associated with positive sentiments. Based on this analysis, three key dimensions of cognitive image are identified: food quality, culinary culture, and dining environment. In the second phase, a questionnaire survey explores the relationships among familiarity, cognitive image, affective image, positive emotions, food neophobia, and loyalty. The results indicate that familiarity positively influences both cognitive and affective images, which in turn enhance positive emotions and loyalty. Compared with cognitive image, affective image exerts a stronger influence on the arousal of positive emotions. Moreover, food neophobia negatively moderates the relationship between familiarity and image perception. This study provides practical implications for enhancing consumer engagement and strengthening loyalty through the promotion of gastronomic experiences.

鉴于美食体验的独特性，有必要了解用户生成内容（UGC）如何影响消费者对食物相关图像的看法以及他们随后的行为反应。本研究采用混合方法研究消费者对美食的认知和情感感知及其对忠诚度的影响。在第一阶段，对用户原创内容的词频和情绪分析显示，与食物相关的术语出现频率最高，并且主要与积极情绪相关。在此基础上，本文确定了认知意象的三个关键维度：食物质量、烹饪文化和用餐环境。在第二阶段，通过问卷调查探讨熟悉度、认知形象、情感形象、积极情绪、新食物恐惧症和忠诚度之间的关系。结果表明，熟悉度对认知意象和情感意象都有正向影响，而情感意象又能增强积极情绪和忠诚度。与认知意象相比，情感意象对积极情绪的唤起作用更大。此外，新食物恐惧症负向调节熟悉度和图像感知之间的关系。本研究为透过美食体验的推广，提升消费者参与及忠诚度提供实务意义。

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引用次数: 0

Japanese label typography and taste-related impressions in traditional condiments 日本传统调味品的标签排版和与口味相关的印象

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-31 DOI: 10.1016/j.ijgfs.2025.101348

Junya Itano, Shin-ichi Hangui

Typography can subtly shape sensory expectations in food perception. While prior research has explored crossmodal correspondences between visual cues and taste, most studies have focused on color or shape, and on sweetness. This study investigates the crossmodal effects of Japanese typefaces on saltiness perception through real tasting tasks with soy sauce and miso, culturally significant condiments in Japan. Participants trained in sensory evaluation ranked five samples of each condiment, each labeled with a different typeface (Mincho, Gothic, Kanteiryu, Kaisho, Gyosho). Although labeling varied only in typeface and all non-typographic cues were tightly controlled, we treated the ranking task as a manipulation check of the five-level salt gradient within each product. Group-level tests did not confirm an effect of typeface on ranking accuracy. By contrast, single-descriptor choices showed a significant typeface–descriptor association for soy sauce (and consistent tendencies for miso), indicating that typography can bias qualitative sensory impressions under label-like conditions. These findings provide empirical evidence that Japanese typefaces function as crossmodal cues, influencing both sensory judgments and affective framing. By extending prior research beyond Latin scripts and sweetness, this study highlights saltiness as a culturally relevant dimension and identifies typography as a potent multisensory signal. Practical implications for food marketing and sensory branding are discussed.

排版可以巧妙地塑造食物感知的感官期望。虽然之前的研究已经探索了视觉线索和味觉之间的跨模态对应关系，但大多数研究都集中在颜色或形状以及甜味上。本研究以日本文化中重要的调味品酱油和味噌为实验对象，探讨日文字体对咸味感知的跨模效应。接受感官评估训练的参与者对每种调味品的5个样品进行排序，每个样品都标有不同的字体（Mincho, Gothic, Kanteiryu, Kaisho, Gyosho）。尽管标签仅在字体上有所不同，并且所有非排版提示都受到严格控制，但我们将排名任务视为对每个产品中5级盐梯度的操作检查。组水平测试没有证实字体对排名准确性的影响。相比之下，单一描述符的选择显示了显著的字体-描述符与酱油的关联（以及味噌的一致趋势），表明排版可以在标签条件下偏向定性感官印象。这些发现提供了经验证据，证明日文字体作为跨模式线索，影响感官判断和情感框架。通过将先前的研究扩展到拉丁文字和甜味之外，本研究强调了咸味作为与文化相关的维度，并将排版确定为一种强有力的多感官信号。讨论了食品营销和感官品牌的实际意义。

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引用次数: 0

Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners 在菜单中引入原生和孤种作物：对食客态度形成的案例研究

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-31 DOI: 10.1016/j.ijgfs.2025.101345

Hennie Fisher , Richard Hay

The global agricultural system is reliant on an increasingly smaller number of species, reducing resilience. Shifts to simplified diets have increased non-communicable diseases in consumers, and there is an urgent need for transitioning to an alternative food system to provide food and nutritional security in an environmentally sustainable manner. Despite their potential at building resilience and addressing poor nutrition, Indigenous and Orphan Crops (IOCs) are largely underutilised due to a lack of knowledge amongst consumers. This case study, conducted in two distinct sections, illustrates the incorporation of IOCs in a set menu, whereafter diners were asked to share their attitudes towards IOCs. All seven steps of the Culinary Innovation Development Process were followed in the conceptualisation of the set menu, while diners' attitude formation (cognitive experience, emotional experience, conative behaviour) is described along the three-component (ABC) model of attitude formation. The dinner was successful in exposing attendees to a broad range of new IOC species and associated flavours, with more than 90 % of respondents being exposed to at least 15 new species in a single sitting. Most of the diners indicated that, following the dinner, they would be likely consumer more IOCs in the future with the majority (97 %) indicating that they would be at least likely to order dishes which include IOCs in restaurant settings, 87 % at least likely to buy ready-made meals which contain IOCs, and 91 % at least likely to buy IOCs from a greengrocer.

全球农业系统依赖的物种数量越来越少，从而降低了恢复力。向简化饮食的转变增加了消费者的非传染性疾病，迫切需要向替代食品系统过渡，以环境可持续的方式提供粮食和营养安全。尽管在建立抗灾能力和解决营养不良问题方面具有潜力，但由于消费者缺乏知识，土著和孤生作物（IOCs）在很大程度上没有得到充分利用。本案例研究分为两个不同的部分，说明了将ioc纳入固定菜单，然后要求用餐者分享他们对ioc的态度。整套菜单的概念化遵循了烹饪创新发展过程的所有七个步骤，而用餐者的态度形成（认知体验、情感体验、创造性行为）是根据态度形成的三成分（ABC）模型来描述的。晚宴成功地让与会者接触到广泛的新IOC物种和相关口味，超过90%的受访者在一次用餐中接触到至少15种新物种。大多数用餐者表示，在晚餐之后，他们可能会在未来消费更多的ioc，大多数（97%）表示他们至少有可能在餐厅点含有ioc的菜肴，87%的人至少有可能购买含有ioc的现成饭菜，91%的人至少有可能从蔬菜水果商那里购买ioc。

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引用次数: 0

An exploratory study on consumer-generated lexicon for Plant-Based Cold Cuts using Flash Profile and Projective Mapping 基于Flash Profile和投影映射的植物冷切消费者生成词汇的探索性研究

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-30 DOI: 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.

由于新技术和不断增长的消费者需求，植物性冷切肉（PBCC）等植物性肉类替代品的市场出现了显著增长。然而，描述这一产品类别的一致词汇是缺乏的。目的利用快速感官方法从8个商业PBCC中提取消费者衍生词汇，并探讨这些描述词与消费者支付意愿（WTP）之间的关系，为产品开发和营销提供依据。方法本研究（N = 22名消费者）采用快速感官方法——Flash Profile （FP）和投影映射（PM）——来获得感官描述符，并将WTP作为PM实验的语言化阶段的一个属性。数据分析采用通用普氏分析（GPA）和多因素分析（MFA）。结果PBCC样品的四个不同分组：大豆基样品（组1和组2）的特征是“加工”、“湿润”、“柔软”、“光滑”、“合成”和“植物”注释，并且与低WTP相关。以小麦为基础的（面筋）样品（第3组和第4组）被描述为“色彩鲜艳”、“像肉一样”、“有质感”、“辛辣”、“烟熏”和“鲜味”，与高WTP有关。这些发现在FP和PM分析中是一致的。结论本研究利用快速感官方法初步建立了PBCC消费者衍生词汇。由此产生的感觉轮是PBCC词典的第一次尝试，用于该产品类别的未来特征，有助于产品开发，品牌和营销。将WTP整合到感官评估中为PBCC部门提供了有价值的见解。

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引用次数: 0

Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS 利用GC×GC-O-MS对中国烹饪后的“国旗”酱油中关键芳香活性化合物的表征

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-30 DOI: 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.

“锅气”是食物在高温下快速翻炒时产生的独特香气和风味。研究了“果七”酱油的整体气味。采用二维气相色谱-嗅觉-质谱（GC × GC- o- ms）综合分析发现，动态顶空进样（DHS）是一种较好的提取“果七”中气味活性物质的方法，其中3-甲基丁醛、2,3-丁二酮、己醛、辛醛、2,6-二甲基吡嗪、壬醛、2,3,5-三甲基吡嗪、甲基、糠醛、苯甲醛、苯乙醛、癸醛、愈创木酚、苯乙醇、和4-乙基愈创木酚是“果七”的主要气味活性化合物。动态顶空稀释分析（DHDA）、气味活性值（OAV）、香气重组和遗漏实验进一步验证了这些化合物总体上可以恢复“果七”的整体气味特征。本研究通过分析中国烹饪中主要的气味活性成分，可以指导厨师和食品行业提高消费者的消费体验。

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引用次数: 0

Cross-cultural acceptance of ethnic food: exploring meaning and value in use of miso found by French consumers 民族食品的跨文化接受：探索法国消费者使用味噌的意义和价值

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-29 DOI: 10.1016/j.ijgfs.2025.101346

Yoko Yamamoto , Jordi Ballester , Nagatada Takayanagi

This study investigates the cultural adaptation and consumer acceptance of miso, a traditional Japanese fermented food, among French consumers. Using Marketing Research Online Communities (MROCs), we conducted a six-week qualitative research project involving 47 French participants who were divided into three groups (labeled Japan, Health and Control) and provided with miso. While the Japan and Health groups received information emphasizing cultural heritage and health benefits respectively, the control group received no additional information. Participants shared their cooking experiences and perceptions via WhatsApp and responded to surveys at multiple stages. Results showed a significant increase in miso's acceptability across all groups, with "ease of use," "taste," and "versatility" emerging as the primary reasons for positive evaluations. Despite cultural positioning strategies of export, the participants valued miso primarily as a flavor-enhancing condiment adaptable to their own culinary traditions, rather than as a healthy food or traditional Japanese staple. The meaning that consumers in export markets find in unfamiliar foreign food can be attributed to the food culture of the market, which is different from that of producers' market. The study highlights the importance of aligning product positioning with local consumer interpretations and suggests a shift from product-oriented to market-oriented export strategies for traditional ethnic foods.

本研究调查了法国消费者对日本传统发酵食品味噌的文化适应和消费者接受度。利用市场研究在线社区（mroc），我们进行了一项为期六周的定性研究项目，涉及47名法国参与者，他们被分为三组（标记为日本，健康和控制），并提供味噌。日本组和健康组分别收到强调文化遗产和健康益处的信息，而对照组没有收到额外的信息。参与者通过WhatsApp分享他们的烹饪经验和看法，并在多个阶段回应调查。结果显示，味噌在所有人群中的可接受性显著提高，“易用性”、“味道”和“多功能性”成为积极评价的主要原因。尽管有出口的文化定位战略，但参与者认为味噌主要是一种适合他们自己烹饪传统的增味调味品，而不是健康食品或日本传统主食。出口市场的消费者在陌生的外国食品中找到的意义可以归因于市场的饮食文化，这与生产者市场的饮食文化不同。该研究强调了将产品定位与当地消费者的理解结合起来的重要性，并建议将传统民族食品的出口战略从以产品为导向转向以市场为导向。

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引用次数: 0

Functional bread development using kombucha-enriched Sourdough: Effects on Antioxidant activity, shelf life, and consumer acceptance 利用富含红茶菌的酵母开发功能性面包：对抗氧化活性、保质期和消费者接受度的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-29 DOI: 10.1016/j.ijgfs.2025.101344

Fang-I Chen , Ying-Jing Yang , Fatma Laili Khoirunnida , Leony Tanzil , Shannon Viola Agustino , Ying-Chen Lu

The growing consumer interest in healthier food options has led to increased demand for bakery products with improved nutritional and functional qualities. Kombucha, a fermented tea rich in organic acids and bioactive compounds, shows potential as a clean-label ingredient to enhance bread quality. This study evaluated the physicochemical, functional, and sensory properties of bread made with four formulations: Direct Bread (DB), Kombucha Direct Bread (KDB), Water Sourdough Bread (WSB), and Kombucha Sourdough Bread (KSB). Among all formulations, KSB exhibited the highest antioxidant activity and the greatest specific volume. In terms of shelf life, KSB and KDB showed delayed visible mold growth compared to DB and WSB. Additionally, breads made with kombucha had lower moisture content and water activity, indicating better microbial stability. Sensory testing revealed that KSB received the highest overall satisfaction score with positive ratings for flavor, softness, and aroma. These findings suggest that combining kombucha and sourdough fermentation provides notable benefits, including enhanced nutritional quality, extended shelf life, and increased consumer acceptance. Kombucha sourdough bread is a promising clean-label bakery product that aligns with health-conscious market trends.

消费者对健康食品选择的兴趣日益增长，导致对营养和功能质量改善的烘焙产品的需求增加。康普茶是一种富含有机酸和生物活性化合物的发酵茶，它有可能作为一种清洁标签成分来提高面包的质量。本研究评估了四种配方：直接面包（DB）、康普茶直接面包（KDB）、水酵母面包（WSB）和康普茶酵母面包（KSB）制成的面包的物理化学、功能和感官特性。其中，KSB具有最高的抗氧化活性和最大的比容。就保质期而言，与DB和WSB相比，KSB和KDB显示出明显延迟的霉菌生长。此外，用康普茶制成的面包含水量和水分活性较低，表明微生物稳定性更好。感官测试显示，KSB在味道、柔软度和香气方面获得了最高的总体满意度得分。这些发现表明，将康普茶和酵母发酵结合起来有显著的好处，包括提高营养质量，延长保质期，提高消费者的接受度。康普茶酸面包是一种很有前途的清洁标签烘焙产品，符合注重健康的市场趋势。

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引用次数: 0

Designing visual menus for a sustainable future: The role of non-meat decoys 为可持续发展的未来设计视觉菜单：非肉类诱饵的作用

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-27 DOI: 10.1016/j.ijgfs.2025.101343

Eda Nur Capkan , Sibel Ozilgen , Funda Yildirim

With a growing population and rising food demand, reducing the environmental impact of consumption has become critically important. Nudging methods can help encourage sustainable food choices.

This study explored how adding a more expensive non-meat “decoy” option to visual menus influences preference for a target non-meat menu, using an online randomized experiment. It also examined how visual attention and key menu components—side dish, main course, and price—shape purchase intentions across different choice-based consumer segments. Purchase preferences between three menus, namely a target non-meat menu, a meat menu, and a decoy non-meat menu were measured in an online experiment and an eye-tracking experiment.

The online study revealed that introducing the decoy menu significantly increased the selection of the target non-meat menu while reducing the number of participants choosing the meat option. Eye-tracking results indicated that although participants primarily focused on the main course, their attention to other menu elements are shaped by their purchase intentions. Participants who chose the meat menu fixated more on the side dish area, while those who selected the decoy menu fixated more on the prices.

Our findings suggest that the decoy effect may promote non-meat food choices and facilitate the design of menu strategies to encourage sustainable food preferences. Emphasizing non-meat options in visual menus, optimizing the placement of side dishes for meat menus, and arranging general menu components strategically can enhance this effect. These approaches offer practical applications for restaurants aiming to encourage environmentally friendly dining choices through more effective menu design strategies.

随着人口的增长和粮食需求的增加，减少消费对环境的影响变得至关重要。轻推的方法可以帮助鼓励可持续的食物选择。本研究通过一项在线随机实验，探讨了在视觉菜单中添加更昂贵的非肉类“诱饵”选项如何影响人们对目标非肉类菜单的偏好。它还研究了视觉注意力和关键菜单成分——配菜、主菜和价格——如何影响不同消费者群体的购买意愿。通过在线实验和眼动追踪实验测量了目标非肉菜单、肉类菜单和诱饵非肉菜单三种菜单之间的购买偏好。在线研究显示，引入诱饵菜单显著增加了目标非肉类菜单的选择，同时减少了选择肉类选项的参与者数量。眼动追踪结果表明，虽然参与者主要关注主菜，但他们对菜单上其他元素的关注受到他们购买意图的影响。选择肉类菜单的参与者更关注配菜区域，而选择诱饵菜单的参与者更关注价格。我们的研究结果表明，诱饵效应可能会促进非肉类食品的选择，并促进菜单策略的设计，以鼓励可持续的食物偏好。在视觉菜单中强调非肉类选项，优化肉类菜单的配菜位置，策略性地安排一般菜单组件可以增强这种效果。这些方法为旨在通过更有效的菜单设计策略鼓励环保餐饮选择的餐馆提供了实际应用。

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引用次数: 0

Gastronomy and social media: Female influencers’ experiences and insights on creating culinary contents 美食和社交媒体：女性影响者在创作烹饪内容方面的经验和见解

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-10-27 DOI: 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.

个人的态度和行为受到技术和社交媒体的影响，在塑造食品和饮料领域的当前发展、趋势和趋势方面发挥着重要作用。本研究旨在考察女性社交媒体影响者对美食和社交媒体的体验和评价。此外，该研究还试图探索烹饪对女性影响者生活的社会、经济、文化和心理影响，以及她们在该领域的角色。采用质性研究方法，通过面对面、电话、网络等方式对29位女性美食影响者进行半结构化访谈。研究结果显示，参与者有烹饪、专栏写作和餐厅管理等领域的经验，他们认为美食内容创作是一种自我表达的形式，他们表现出专业化的倾向，他们意识到文化问题和健康的生活方式，他们不仅从内容创作中获益，而且在自信和社交网络方面也受益。参与者面临的挑战主要与数字隐私和时间管理有关。对调查结果进行了讨论和评估，并为相关利益攸关方提供了以实践为导向的建议。

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引用次数: 0