International Journal of Gastronomy and Food Science最新文献_第6页

Gastronomy of northern Portugal: Between heritage, identity, and reinvention 葡萄牙北部的美食：在传统、身份和重塑之间

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-06 DOI: 10.1016/j.ijgfs.2025.101383

Roberta Banchieri Ortolan , Fernando Alberto Torres Moreira , José Barbosa Machado , Anabela Barros

This article offers a critical theoretical review of Northern Portuguese cuisine, examining it as a field where memory, identity, and heritage intersect with processes of adaptation and reinvention. Beyond descriptive accounts of “traditional dishes,” the review engages international debates on intangible cultural heritage, authenticity, and food politics to situate Portugal within a broader analytical framework. The findings show that authenticity is not a fixed essence, but a relational performance negotiated between communities, institutions, and markets. Practices such as caldo verde, cozido à portuguesa, papas de sarrabulho, and alheira de Mirandela illustrate how tradition is continuously reinterpreted, while conventual sweets reveal that heritagization can reinforce asymmetries of recognition and economic benefits. The analysis further demonstrates that ‘gastronationalism’ and ‘gastronativism’ operate simultaneously, projecting some practices as representative while sidelining others, thereby reshaping perceptions of internal diversity. The article contributes theoretically by proposing heritagization as situated process legitimation, structured around three interrelated dimensions: (1) lived memory, rooted in everyday practices; (2) adaptive innovation, which ensures vitality; and (3) community participation, which guarantees cultural legitimacy. By articulating these dimensions, Portuguese gastronomy is positioned within global discussions on food heritage, where cases such as the Japanese washoku and the Swedish fika illustrate both the opportunities and risks of institutionalized heritage preservation. Ultimately, gastronomy emerges not only as food production or a tourist attraction, but as a social language that organizes experiences, conveys collective memories, and sustains cultural identities while also shaping possible futures.

这篇文章提供了一个关键的理论回顾北葡萄牙菜，检查它作为一个领域的记忆，身份和遗产交叉的过程适应和改造。除了对“传统菜肴”的描述之外，该评论还参与了关于非物质文化遗产、真实性和食品政治的国际辩论，将葡萄牙置于更广泛的分析框架中。研究结果表明，真实性不是一个固定的本质，而是在社区、机构和市场之间协商的关系表现。caldo verde、cozido葡萄牙、papas de sarrabulho和alheira de Mirandela等习俗说明了传统是如何不断被重新诠释的，而传统的糖果则表明，遗产化可以加强认可和经济利益的不对称。分析进一步表明，“美食民族主义”和“美食主义”同时运作，将一些做法作为代表性，同时将其他做法边缘化，从而重塑了对内部多样性的看法。本文从理论上提出，遗产化是一种定位过程的合法化，它围绕着三个相互关联的维度：(1)植根于日常实践的生活记忆；(2)适应性创新，保证生命力；(3)社区参与，保证文化合法性。通过阐明这些方面，葡萄牙美食在全球关于食物遗产的讨论中处于有利地位，日本和食（washoku）和瑞典fika等案例说明了制度化遗产保护的机遇和风险。最终，美食不仅作为食物生产或旅游景点出现，而且作为一种社会语言出现，它组织经验，传达集体记忆，维持文化身份，同时塑造可能的未来。

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引用次数: 0

Can 3D printed food affect consumer self-expressiveness and sharing intention? The lens from the value-attitude-behavior model 3D打印食品会影响消费者的自我表达和分享意愿吗？镜头来自价值-态度-行为模型

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-04 DOI: 10.1016/j.ijgfs.2025.101385

Zhengan Zhu , C. Michael Hall , Runze Mao , Feifei Lin

The emergence of 3D printed food creates new opportunities for food experiences and marketing. Based on this context, this study takes Value-Attitude-Behavior (VAB) theory as a theoretical framework to explore the impact of perceived health value and quality value of 3D printed food on consumer self-expressiveness, attitude, and sharing intention. Partial Least Squares Structural Equation Modeling (PLS-SEM) analysis found that consumers' perceived health value and perceived quality value affect self-expressiveness and attitude. However, perceived health value and perceived quality value have no direct effect on sharing intention. Self-expressiveness affects consumer sharing intention but has no effect on attitude. This study extends the application of VAB theory to 3D printed food contexts and provides empirically based management suggestions for the adoption of 3D printed food.

3D打印食品的出现为食品体验和营销创造了新的机会。基于此背景，本研究以价值态度行为（value - attitude - behavior， VAB）理论为理论框架，探讨3D打印食品的感知健康价值和质量价值对消费者自我表达、态度和分享意愿的影响。偏最小二乘结构方程模型（PLS-SEM）分析发现，消费者感知健康价值和感知质量价值影响自我表达和态度。而感知健康价值和感知质量价值对分享意愿没有直接影响。自我表达对消费者分享意愿有影响，但对态度无影响。本研究将VAB理论扩展到3D打印食品情境中，为3D打印食品的采用提供基于经验的管理建议。

引用次数: 0

Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis 通过仪器分析、感官分析和统计分析，揭示了红曲米醋中关键的香气活性化合物及其潜在的代谢途径

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-02 DOI: 10.1016/j.ijgfs.2025.101376

Xiaolei Li , Yujia Li , Fumin Ma , Cuicui Duan , Dan Li

Hongqu rice vinegar is attractive and popular in southeastern China for its excellent anti-hyperlipidemic effect and characteristic flavor. However, the understandings on the composition and aroma contribution of volatile organic compounds (VOCs) are still limited due to the use different strains. In this study, steamed glutinous rice was mixed with three typical Hongqu rice from Fujian Province, before being subjected to sequential alcoholic and acetic acid fermentation. 135 VOCs in three rice vinegars TX, SM, and JDS were detected using GC-MS and HS-GC-IMS. 21 key aroma-active compounds with flavor dilution (FD) values ≥ 8 and odor activity values (OAVs) ≥1 were identified, and phenethyl acetate, β-damascenone and benzene acetaldehyde were recognized as the biomarkers by AEDA-GC-O in three Hongqu rice vinegars. 16 differential key aroma-active compounds were identified using PLS-DA, including important compounds such as β-damascenone, octanoic acid and 4-ethyl-2-methoxyphenol, which were also predicted by Random Forest. (E)-2-nonenal and isoamyl acetate with fatty and banana flavors were only detected in TX. Tetramethylpyrazine and 2,3,5-trimethylpyrazine with roast aroma were only discovered in SM. 1-Phenylethanol with rose aroma was only found in JDS. These compounds determined the unique flavor of each Hongqu rice vinegar. The e-nose responded more strongly to the sulphide in the Hongqu rice vinegar, with the order of intensity being SM > JDS > TX. In terms of cocoa, spicy, rose, fruity, acidic and fatty flavors, the recombinant model was similar to the original sample. KEGG enrichment analysis revealed that butanoate metabolism, pyruvate metabolism and glycolysis/glycosides played important roles in regulating the differential VOCs.

红曲米醋以其优异的降血脂效果和独特的风味，在东南地区广受欢迎。然而，由于使用的菌株不同，对挥发性有机化合物（VOCs）的组成和香气贡献的认识仍然有限。在本研究中，蒸熟的糯米与三种典型的福建红渠米混合，然后进行连续的酒精和醋酸发酵。采用GC-MS和HS-GC-IMS对TX、SM和JDS三种米醋中的135种VOCs进行了检测。通过AEDA-GC-O分析，鉴定出21种风味稀释值(FD)≥8、气味活性值(OAVs)≥1的关键芳香活性化合物，并在3种红曲米醋中识别出乙酸苯乙酯、β-达马酮和苯乙醛为生物标志物。利用PLS-DA鉴定了16个差异关键芳香活性化合物，包括β-达马ascenone、辛酸和4-乙基-2-甲氧基苯酚等重要化合物，这些化合物也被随机森林预测。(E)-2-壬烯醛和乙酸异戊酯仅在TX中检测到脂肪味和香蕉味。四甲基吡嗪和2,3,5-三甲基吡嗪仅在SM中检测到烤香味。具有玫瑰香气的1-苯乙醇仅在JDS中发现。这些化合物决定了每种红曲米醋的独特风味。重组模型对红曲米醋中硫化物的反应强度为SM >； JDS >； TX。重组模型对可可味、辛辣味、玫瑰味、果味、酸味和脂肪味的反应强度与原样品相近。KEGG富集分析表明，丁酸代谢、丙酮酸代谢和糖酵解/糖苷在调节VOCs差异中起重要作用。

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引用次数: 0

How organic food services affect hospital brand image 有机食品服务如何影响医院品牌形象

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101361

Chia-Hao Yu , Chao-Chien Chen , Chaoyun Liang , Po-Kai Huang

Organic food is increasingly popular, even in the field of medicine. To increase health awareness, medical institutions seek to promote organic food services. In this study, we examined the correlation between the planned behaviour, perceived value, purchase intention, and hospital brand image of inpatients and healthcare professionals when selecting hospital organic food services. We also explored the differences between inpatients and healthcare professionals. This study included 399 inpatients and 292 healthcare professionals as research samples. The results indicated that the perceived value and purchase intention of hospital organic food services play a mediating role in the relationship between planning behaviour and hospital brand image. Both emotional value and subjective norm enhance the hospital brand image perceived by inpatients and healthcare professionals. The major difference between these two groups is that the purchase intention of organic food services for inpatients augments their hospital brand image, but this phenomenon is not observed in healthcare professionals. By examining the provision of organic food services to both identify the key elements of consumer satisfaction and utilise these elements as a basis for service management, this study extends the theory of planned behaviour by driving the mediating effects of perceived value to promote hospital brand image.

有机食品越来越受欢迎，甚至在医学领域也是如此。为了提高健康意识，医疗机构寻求推广有机食品服务。在本研究中，我们检视住院病人和医护人员在选择医院有机食品服务时的计划行为、感知价值、购买意愿和医院品牌形象之间的相关性。我们还探讨了住院患者和医疗保健专业人员之间的差异。本研究以399名住院病人及292名医护人员为研究样本。结果表明，医院有机食品服务的感知价值和购买意愿在计划行为与医院品牌形象的关系中起中介作用。情感价值和主观规范都能提升住院患者和医护人员对医院品牌形象的感知。这两个群体的主要区别在于，住院患者购买有机食品服务的意愿增强了医院的品牌形象，但这一现象在医疗保健专业人员中没有观察到。本研究透过检视有机食品服务的提供，找出消费者满意的关键要素，并利用这些要素作为服务管理的基础，透过推动感知价值的中介作用，提升医院品牌形象，扩展计划行为理论。

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引用次数: 0

From pan to plate: How traditional cooking alters the nutritional composition, lipid integrity, and health-promoting indices of Rohu (Labeo rohita) 从平底锅到盘子：传统烹饪如何改变罗胡的营养成分、脂质完整性和健康促进指数

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101365

Anik Saha , Bappy Chowdhury , Srikanta Ghosh , ASM Nafis Sadekeen , Mahima Ranjan Acharjee , Narayan Datta , Omme Johora Tarin , Ahmedur Rahman , Mohammad Mozibul Haque , Monsur Ahmad

Fish is a major source of high-quality protein and omega-3 PUFAs (EPA, DHA), which are highly susceptible to degradation during cooking. This study evaluated the effects of frying, grilling, deep-frying, baking, and braising on the nutritional quality and lipid integrity of Rohu (Labeo rohita) oil, aiming to recommend optimal cooking strategies for a developing nation's dietary context. Proximate composition, fatty acid profile, chemical characteristics, and nutritional quality indices of the extracted oil were analyzed following AOAC standards. Significant differences (p < 0.05) were observed across cooking methods: moisture content was highest in raw fish (18.76 ± 0.15 %), and fat content was highest in deep-fried samples (23.04 ± 0.12 %). Fatty acid analysis revealed the highest EPA and DHA levels in deep-fried oil (0.25 ± 0.008 mg/100 g), while grilling resulted in the lowest PUFA content (21.95 ± 0.06 mg/100 g). Nutritional quality indices, such as the PUFA/SFA ratio, peaked in grilled samples (4.06 ± 0.009), indicating significant cooking effects on Rohu oil. These findings emphasize the importance of selecting cooking methods that preserve fish lipid quality, enhancing nutritional benefits, particularly for populations relying on freshwater fish. Healthier cooking practices can improve public health by maximizing retention of long-chain ω-3 fatty acids.

鱼是高质量蛋白质和omega-3 PUFAs （EPA， DHA）的主要来源，它们在烹饪过程中极易降解。本研究评估了油炸、烧烤、油炸、烘烤和焖煮对罗胡油的营养质量和脂质完整性的影响，旨在为发展中国家的饮食环境推荐最佳烹饪策略。按照AOAC标准对提取油的近似组成、脂肪酸谱、化学特性和营养品质指标进行分析。不同烹饪方法的水分含量差异有统计学意义（p < 0.05），生鱼的水分含量最高（18.76±0.15%），油炸鱼的脂肪含量最高（23.04±0.12%）。脂肪酸分析显示，油炸油中EPA和DHA含量最高（0.25±0.008 mg/100 g），而烧烤油中PUFA含量最低（21.95±0.06 mg/100 g）。烤制样品的PUFA/SFA比值等营养品质指标达到峰值（4.06±0.009），说明罗虎油的蒸煮效果显著。这些发现强调了选择烹饪方法的重要性，以保持鱼类的脂质质量，提高营养价值，特别是对依赖淡水鱼的人群。健康的烹饪方法可以通过最大限度地保留长链ω-3脂肪酸来改善公众健康。

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引用次数: 0

Galangal, ‘the spice of Life’: History, flavour chemistry, and culinary uses 高良姜，“生活的调味品”：历史、风味化学和烹饪用途

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101372

Charles Spence

Like many spices, galangal has a long history in global cuisine, likely originating in Java, Indonesia. Known as galanga, greater galangal, Siamese ginger (English; Kha in Thai), or Java galangal, the spice has a range of culinary, medicinal, and functional uses. Galangal helps to provide a pungent, fruity note to cuisine and has been suggested to help mask off-notes in shellfish and meat dishes. While nowadays perhaps most closely associated with Thai cuisine, mention of galingale can be found in European monastic records dating back more than a thousand years. At the same time, however, it is unclear whether such early references describe greater galangal (Alpinia galanga), lesser galangal (Alpinia officinarum Hance, Alpinia calcarata Rosc.), or perhaps even galingale (Cyperus longus), a fragrant and possibly native (British) plant. Nevertheless, by the later Middle Ages, a spice described as galangal (or galingale) was being imported to Europe by Arab and Venetian traders, appearing as an ingredient in spiced wine and Pokerounce (a Medieval form of cinnamon toast). Subsequently, however, galangal/galingale essentially disappears from western cookbooks. The pungent principal of galangal, 1′-acetoxychavicol acetate (galangal acetate), activates the TRPA1 channel, delivering a short-lasting pungent sensation and fruity aroma; it is also of interest as an ingredient to replace alcohol in low-to-no alcohol spirits.

像许多香料一样，高良姜在全球烹饪中有着悠久的历史，可能起源于印度尼西亚的爪哇。这种香料被称为高良姜，更大的高良姜，暹罗姜（英语；泰语Kha），或爪哇高良姜，具有一系列烹饪，药用和功能用途。高良姜有助于为菜肴提供辛辣的水果味，并被建议用于掩盖贝类和肉类菜肴的异味。虽然现在可能与泰国菜最密切相关，但提到galingale可以在一千多年前的欧洲修道院记录中找到。然而，与此同时，尚不清楚这些早期参考文献是否描述了大高良姜（Alpinia galanga），小高良姜（Alpinia officinarum Hance, Alpinia calcarata Rosc.），或者甚至是一种芳香的、可能是本土（英国）植物——高良姜（Cyperus longus）。然而，到了中世纪后期，一种被称为高良姜（或galingale）的香料被阿拉伯和威尼斯商人进口到欧洲，作为香料酒和Pokerounce（一种中世纪的肉桂吐司）的原料出现。然而，后来高良姜基本上从西方食谱中消失了。高良姜的辛辣成分，1 ' -乙酰氧基查维醇醋酸盐（高良姜醋酸盐），激活TRPA1通道，提供短暂的辛辣感觉和水果香气；在低度或无酒精烈酒中，它作为一种替代酒精的成分也很有趣。

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引用次数: 0

The challenge of a scientific definition for the term “edible flowers” 科学定义“可食用花卉”的挑战

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101356

Erika Oberholzer , Ina Vandebroek , Ryan D. Rattray , Ben-Erik Van Wyk

The term “edible flower” lacks precise meaning without proper context. It has been used to describe: (1) a food source, e.g. cauliflower, artichoke, capers; (2) a putative source of bioactive compounds, implying a functional food; and (3) horticultural flowers used for decorations in gastronomy. Since 2005, the terms “edible flower”, “functional food”, and/or “nutraceutical” have been jointly referenced in 146 articles, with 26 occurrences in 2021 alone. We argue that “edible flowers” is often misused in the context of the phytochemistry of functional foods and such studies should be recognized as the “phytochemistry of flowers,” not “edible flowers.” When considering nutritional and medicinal value, the investigation of chemical compounds in flowers used as decorative elements in gastronomy (compared to flowers used for sustenance) is illogical and of minimal relevance due to the negligible quantities consumed relative to a typical diet. Flowers have other attributes — colour, flavour and scent — that make them valuable in plating design. The term “edible flower” originally distinguished horticultural flowers safe for culinary use from those containing harmful or toxic compounds. We propose reserving the term “edible flower” for informal contexts where a simple distinction between edible and poisonous is needed, and for ethnobotanical inquiry into the cultural use of different plant foods. In gastronomy, the prefix “edible” has practical significance, but its use in scientific inquiries on functional foods appears to be misplaced—an unproductive rhetorical device rather than a meaningful scientific term.

没有适当的语境，“可食用的花”一词缺乏确切的含义。它被用来描述：(1)一种食物来源，如花椰菜、洋蓟、刺山柑；(2)生物活性化合物的推定来源，意味着功能性食品；（三）用于烹饪装饰的园艺花卉。自2005年以来，“食用花卉”、“功能食品”和/或“营养保健品”这三个术语在146篇文章中被联合引用，仅在2021年就出现了26次。我们认为，在功能性食品的植物化学背景下，“可食用的花”经常被误用，这样的研究应该被认为是“花的植物化学”，而不是“可食用的花”。当考虑到营养和药用价值时，在烹饪中用作装饰元素的花（与用作食物的花相比）中的化合物的研究是不合逻辑的，而且相关性很小，因为相对于典型的饮食，消耗的数量可以忽略不计。花还有其他属性——颜色、味道和气味——这使得它们在电镀设计中很有价值。“可食用花”一词最初将可安全用于烹饪的园艺花与含有有害或有毒化合物的园艺花区分开来。我们建议将“可食用花”一词保留到需要简单区分可食用和有毒的非正式场合，以及对不同植物性食物的文化使用进行民族植物学调查。在烹饪学中，前缀“可食用”具有实际意义，但在功能性食品的科学研究中，它的使用似乎是错误的——一种无效的修辞手段，而不是一个有意义的科学术语。

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引用次数: 0

Plating the design: A systematic review of plate presentation in gastronomy 盘子的设计：对美食中盘子呈现的系统回顾

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101379

Cansu İşeri , Sema Ekincek

This study aims to systematically review the existing academic literature on plate presentation in order to identify general trends, conceptual gaps, and future research opportunities in the field. Although there are many empirical studies on plate presentation in the literature, the lack of a systematic review focusing on this area constitutes an important gap. This study provides a comprehensive review of the existing literature on plate presentation, focusing on its role as a bridge between food and design through visual aesthetics. It highlights that while taste is essential in food consumption, visual perception plays a critical role in shaping the eating experience. The search conducted in the Scopus and Web of Science databases identified studies conducted in different countries using various methodological approaches. The review shows that the vast majority of studies are based on quantitative methods and that qualitative studies have the potential to fill important gaps in the field. The analyses reveal that the most frequently addressed design element in the studies is “composition,” while the most frequently used concept in terms of basic terminology is “presentation.” In contrast, it has been determined that elements such as texture, balance, and integrity have been examined to a more limited extent in the literature. When examining the geographical distribution of the studies, it is seen that the United States is the country that contributes most intensively to the field academically. This study contributes to the academic field by highlighting methodological and conceptual gaps in the literature and provides findings that will form the basis for strategic design applications that can be developed for chefs and restaurant businesses. The results obtained are expected to contribute to the development of conscious and holistic design approaches to plate presentation.

本研究旨在系统地回顾现有的关于板块呈现的学术文献，以确定该领域的总体趋势、概念差距和未来的研究机会。虽然文献中有许多关于板块呈现的实证研究，但缺乏针对这一领域的系统综述构成了一个重要的空白。本研究提供了一个全面的回顾现有文献的盘子展示，重点是它的作用，作为食物和设计之间的桥梁，通过视觉美学。它强调，虽然味觉在食物消费中至关重要，但视觉感知在塑造饮食体验方面也起着至关重要的作用。在Scopus和Web of Science数据库中进行的搜索确定了在不同国家使用不同方法方法进行的研究。审查表明，绝大多数研究都是基于定量方法，而定性研究有可能填补该领域的重要空白。分析表明，研究中最常提到的设计元素是“构成”，而在基本术语方面最常用的概念是“呈现”。相比之下，已经确定的是，诸如质地、平衡和完整性等元素在文献中被研究的程度更有限。从研究的地理分布来看，美国是对该领域学术贡献最大的国家。这项研究通过强调文献中方法论和概念上的差距，为学术领域做出了贡献，并提供了将形成战略设计应用的基础，可以为厨师和餐馆企业开发。所获得的结果有望有助于有意识和整体设计方法的发展，以盘子的表现。

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引用次数: 0

What are you telling me? Information and artificiality in food tasting processes 你在告诉我什么？食品品尝过程中的信息和人为因素

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 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.

生产商用来提高食品价值和消费者体验的策略之一是享乐品尝过程。然而，这些活动的评价、接受和可信度取决于消费者是否认为它们是被迫的/人为的。向消费者提供更多的信息可能会增加他们对人为的感觉，因为他们觉得自己被操纵了，这可能会产生与预期相反的效果。为了探索影响消费者对人为因素感知的因素，这是一个之前没有在品尝体验中探讨过的话题，我们对432名参与者进行了橄榄油品尝实验，其中有关过程、产品和他们必须完成的任务数量的信息被操纵。结果表明，总的来说，提供更多的信息往往会破坏品尝过程的可信度，并增加消费者对人为的看法，这种影响在对食品有强烈兴趣但对品尝过程不感兴趣的消费者中变得更加明显。最后，感知到的人为因素与较差的产品评级和品尝体验有关。

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引用次数: 0

Can music change salivary secretion? Effects of auditory stimulation on salivary flow and composition 音乐能改变唾液分泌吗？听觉刺激对唾液流动和成分的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-12-01 DOI: 10.1016/j.ijgfs.2025.101381

David Guedes , Carla Simões , Marília Prada , Margarida V. Garrido , Inês Caeiro , Diogo Mataloto , Elsa Lamy

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 (M_age = 31.97, SD_age = 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.

先前的研究表明，与甜味相关的音乐可以影响人们对食物甜味的感知。对这种效应的一种可能解释是，音乐诱发了口腔介质的生物学变化，这可能有助于形成味觉。然而，这一假设需要进一步的实证研究，包括不同的生理测量。在这项研究中，我们研究了与甜味交叉相关的音乐对唾液流量和组成（包括蛋白质谱和α -淀粉酶酶活性）的影响。在听“高甜度”音乐（HS）、“低甜度”音乐（LS）和沉默的情况下，收集了30名正常体重个体（年龄31.97岁，年龄8.81岁，60%为女性）的唾液样本。我们的研究结果揭示了(i)唾液蛋白质组成与对甜味的敏感性之间的关联；（ii）对音乐（相对于沉默）的反应，唾液α -淀粉酶酶活性增加，而唾液流量没有变化；（iii）不同音轨的唾液参数无差异（HS与LS）。HS和LS音轨之间没有差异表明α -淀粉酶的调节主要是由听觉刺激本身驱动的，而不是由音乐的感觉情感属性差异驱动的。这种模式指出了自主神经激活和心理知觉之间的分离。

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引用次数: 0