International Journal of Gastronomy and Food Science最新文献

Coffee, one of the most globally consumed beverages, exhibits varied economic values influenced by bean quality, prompting ongoing research for enhancement. This study aimed to assess the impact of coffee fermentation on sensory properties. Arabica beans (Catuaí Amarelo variety) were inoculated with Saccharomyces cerevisiae yeast at diverse times and temperatures, following a Central Composite Rotational Planning. Additionally, two roasting methods were examined. Sensory evaluation, conducted by a panel of 8 trained and certified tasters, focused on flavor, aroma, aftertaste, acidity, body, uniformity, balance, cleanliness, sweetness, and overall impression. While fermentation conditions and roasting methods did not significantly alter attributes like aroma, uniformity, cleanliness, and sweetness, improvements were noted in flavor, acidity, body, aftertaste, balance, and overall impression for coffees fermented at 22.5 °C for 30 h. However, increasing roasting intensity adversely affected sensory quality. Findings suggest that the studied fermentation parameters and roasting methods yielded marginal enhancements in sensory quality.

This study aimed to develop infusion bags from antioxidant-rich exotic fruits like Syzygium cumini, Psidium cattleianum, Psidium guajava, and Annona muricata, and characterize the physicochemical and sensory properties of the infusions. Infusion bags were prepared from oven dried, coarsely ground fruits which were then brewed in boiling hot water for 5 min. Nine trained panelists evaluated the fruit infusions, agreeing on 19 sensory attributes. A spider plot showed that the infusions did not significantly differ in the magnitude of their sensory attributes except for color. Multiple factor analysis (MFA) revealed that the fruity after taste was more related to the Psidium guajava infusion, contributing to a better liking. The overall liking of the infusions was not related to healthy eating patterns or variety seeking tendencies. The novel data from this study can contribute to the successful marketing of these healthy beverages and the development of the nutraceutical sector.

Authenticity, an ever-evolving concept, has become crucial in the context of the industrialization of food and the growing problem of food fraud. This exploratory study focuses on understanding how cheese authenticity is perceived by value chain actors in Mexico, taking into account their experiences and perspectives. Two online questionnaires were used, one aimed at consumers and the other at producers and promoters. A total of 1223 consumers, 69 producers and 26 promoters participated. The free word association (FWA) technique was used to capture the participants' unconscious perceptions. The results showed significant differences in perceived authenticity between the different actors. For consumers, authenticity was related to their own quality standards and to the influence of external international factors. For the producers and promoters, on the other hand, the authenticity of the cheese is based on the implicit characteristics resulting from the rural environment in which it is produced. These results suggest that the differences in the perception of authenticity between actors are the result of the influence of the environment, experiences and the particular conditions they experience due to their position in the value chain. The study suggests that understanding these differences can help small cheese producers differentiate themselves in the marketplace and focus their efforts on more effective strategies. It also shows the importance of taking into account the perceptions of the different actors in the value chain in order to effectively combat food fraud and promote authenticity in the Mexican cheese industry.

Food systems are responsible for a third of global anthropogenic greenhouse gas emissions central to global warming and climate change. Increasing awareness of the environmental impact of food-centric emissions has led to the carbon footprint quantification of food products. However, food consumption is influenced by traditional dishes, the cultural capsules that encode traditional protocols for culinary preparations. Carbon footprint estimation of recipes will provide actionable insights into the environmental sustainability of culturally influenced patterns in recipe compositions. We implemented language models to integrate the carbon footprint data of food products with a gold standard repository of recipes to investigate the carbon load of recipes. Our results highlight the role of culture in shaping the carbon load of recipes. South American dishes have high carbon footprints owing to the high culinary utility of dairy and meat products. On the contrary, dishes from the Indian Subcontinent are the most environmentally friendly, with low carbon footprints due to the higher use of vegetables. While emphasizing the widely understood harms of animal-sourced ingredients, this article presents a nuanced perspective on the environmental impact of culturally influenced dietary practices. The study points to the need for efforts to develop techniques for plant-based and lab-grown meat to meet the protein requirements. We present an extensive repository of the estimated carbon footprints of recipes from across the world and enable their exploration through a user-friendly web server, SustainableFoodDB. Going forward, our study points to the need for high spatial resolution data on carbon footprints of ingredients.

Artichoke (Cynara cardunculus var. scolymus) is a plant well known for its nutritional properties, but generally, the food industry uses only the 20% of the whole plant represented by the “artichoke heart", while the other parts (leaves, stems and brats) are considered by-products and destined to be a waste. In the present study, two flours obtained from stems and the bracts (ASF and ABF) of the artichoke cultivar “Violetto Catanese”, were previously characterized for nutritional and functional properties and then used in gluten free bread preparations. The replacement of gluten free mix formula (“NutriFree”) with 7% of vegetable flour (ASF or ABF) resulted in a gluten-free bread with physico-chemical characteristics not significantly (p > 0.05) different from those of the Control but with improved fibre content. Moreover, the experimental bread obtained, had a huge amount of total polyphenols that seems to be resistant to baking process and determined an increase in the antioxidant activity of the bread. Therefore, the present work, enhances the potential use of ASF and ABF as food ingredients in order to improve the functional properties of gluten-free bread.

The objective of this article was to investigate the impact of different environments and levels of immersion on consumer evaluation of two different cold teas and consumers’ overall consumption experience. To achieve this, two factors were manipulated: 1) The type of environment − café and park versus neutral environment − and 2) the type of multisensory experience (a) without sensory immersion, b) visual immersion, and c) full immersion, including visual, auditory, and olfactory cues. We assessed spontaneous reactions to the environments and to the cold mint teas, liking of the cold teas, consumer satisfaction with the environment, and overall consumer experience across different conditions. A total of 182 participants divided across environments took part in the study. No significant differences in liking scores were observed between environments, with the type of mint tea being the main influencing factor. However, the different words elicited by each tea in the neutral and café environments suggested an influence of context on the perception of sensory attributes, evocations and cold mint tea discrimination. Additionally, significant effects of environment types and immersion levels on satisfaction and overall experience scores were found. These findings underlined the importance of considering multisensory and immersive aspects, as well as social interactions, when recreating consumption experiences. Eventually, our study discussed the standardization of physical contexts and raised questions about what contributes most to multisensory experiences in several recreated situations of consumption.

Mealworms, edible insects, have attracted attention as a sustainable alternative protein source. This study introduces an insect-based product obtained by fermentation. Fresh mealworms were fermented for 30 days in four different conditions: whole unground mealworms (WM), whole unground mealworms with millet (WMM), ground mealworms (GM), and ground mealworms with millet (GMM). The presence of millet in WMM and GMM resulted in lower pH (4.62 and 4.27) and sugar contents (2.33 and 2.03°Bx) and higher titratable acidity (0.96 and 1.25%), compared to WM and GM (5.57 and 5.54, 3.10 and 3.07°Bx, 0.41 and 0.42%). Grinding increased total nitrogen, amino acidic nitrogen, nitrogen degradation ratio, and volatile basic nitrogen levels in GM and GMM. Particularly GM and GMM showed a significant increase in free amino acid contents from 19.20 g/kg in unfermented raw mealworms to 69.51 and 62.59 g/kg, respectively. Regarding volatile compounds, WMM (200.80 and 410.42) and GMM (311.50 and 997.75) exhibited higher relative peak areas of acetic acid and ethanol than WM (25.50 and 4.32) and GM (22.90 and 86.65), whereas WM (233.22) and GM (565.27) had higher butanoic acid than WMM (51.75) and GMM (93.34). These results indicate that adding millet promotes protein fermentation, and the grinding imparts new flavors through accelerated protein degradation while reducing undesirable aromas.

The present study aims to develop three food formulations, spreadable olive oil, goat cream cheese, and a cold dessert made of carob and goat cheese, using local elements of the Mediterranean diet (MD), namely, olive oil, fresh goat cheese, and carob derivatives in addition to hydrocolloids. The final products, with the best spreadability, texture and consistency, were obtained using: a) methylcellulose 6% (w/v) for the spreadable olive oil; b) Locust Bean Gum (LBG) (0.5% w/w) for goat cream cheese; and c) Goat cream cheese (43.4%), carob flour (8.7%), glucose syrup (26.1%), olive oil (14.6%), powdered goat milk (3.8%), chia seeds (0.5%), LBG (0.7%), and cinnamon for the cold dessert. Subsequently, foods were refrigerated until evaluated by a consumer panel of 101 untrained tasters aged between 15 and 49 years. All the attributes were assessed on a scale from 1 to 5. The products were well accepted by the tasters with no significant differences registered among the different age groups regarding the food attributes, except for the sweetness of the dessert. The goat cream cheese obtained the highest acceptability (4.09 ± 1.16–3.88 ± 0.86) and creaminess (4.22 ± 0.80–4.33 ± 0.65) among the youngest consumers (<30 years), while the acceptability of spreadable olive oil was evaluated with values of 3.24 ± 1.33–3.17 ± 1.14 by the same age group, indicating the need to add seasonings, as salt substitutes, to improve the attributes flavour and aroma. The results highlight the potential of the three formulations to expand the range of food products and processing strategies in the hospitality, catering, and food industry, as well as to provide alternative foods associated with the MD food pattern.

In this work, the ultrasound-assisted enzymatic (UAE) conditions for salty compounds from Manila clam were optimized using a combination of fractional factorial design (FFD) and Box-Behnken design (BBD). The optimum protein extraction rate (40.13 ± 0.37), DH (25.92 ± 0.78), and salty score (4.01 ± 0.02) of salty extract were achieved with a solid-liquid ratio of 1:4 (w/w), hydrolysis temperature of 49 °C, and ultrasound time of 10 min. Sensory results showed that the UAE hydrolysates exhibited pronounced saltiness (6.25 ± 0.03) and umami (6.62 ± 0.03), with an impressively low detection threshold for salty taste at 69 mmol/L. The electronic tongue analysis revealed that the UAE hydrolysate had a distinct saltiness (3.73 ± 0.05), umami (8.96 ± 0.02) and richness (0.83 ± 0.00). The molecular weights of the peptides in the UAE solution were 84.497 Da, 211.710 Da, 380.530 Da, 568.644 Da and 830.696 Da, respectively. It was rich in alcohols, ketones and furans, and total of 79 volatile compounds (VOCs) were identified. After ultrasonic pretreatment, the content of organic acids was significantly increased, the content of succinic acid was 8.5 ± 0.24, and the content of malic acid was 4.68 ± 0.07. In conclusion, ultrasound-assisted enzymatic is an effective treatment for the extraction of salty compounds.

2-Acetyl-1-pyrroline (2-AP) is the major aroma compound in fragrant rice. However, it declines upon cooking and its release could be interfered with the starch matrix. This study was conducted to evaluate the relation between 12 fragrant Japonica rice varieties’ starch properties and 2-AP retention during cooking (RT_2-AP) and the matrix effect hampering 2-AP release from cooked rice utilizing Partial Least Squares Regression (PLSR). Results showed that rice varieties with elevated levels of relative crystallinity, gelatinization enthalpy, and a wider gelatinization temperature range exhibited higher RT_2-AP. It suggested that rice varieties with starch structure maintained higher integrality upon cooking could retain more 2-AP. Meanwhile, greater stickiness of cooked rice was associated with a more severe matrix effect. Leached materials controlled the release of 2-AP from cooked rice. Factors of the leachate (the solid content, leached amylopectin content, leached amylopectin weight, and the proportion of short chains of leached amylopectin) that contributed to the formation of a more viscous coated layer led to greater difficulties for 2-AP release from cooked rice. Results revealed the relationship between the apparent properties of rice and 2-AP retention and release upon cooking, which could benefit the aroma enhancement of cooked rice in the future.