International Journal of Gastronomy and Food Science最新文献_第7页

Physicochemical properties on the bone of hairtail (Trichiurus lepturus) under various treatments of cooking pressure and vinegar 不同烹调压力和醋处理对带鱼骨理化性质的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-15 DOI: 10.1016/j.ijgfs.2025.101358

Huey-Jine Chai , Shang-Ta Wang , Yun-En Chung , Yi-Ting Pan , Yu-Cheng Lin , Wen-Chieh Sung

Hairtail flesh is delicious but its side fin bones are difficult to remove and detect while eating. This study aimed to evaluate the effects of pressure, vinegar concentration, and heating time on the physicochemical properties of hairtail backbones, dorsal and anal fin bones, and flesh to develop fish fillets with edible bones. The fishbone hardness decreased significantly after heating under 40–70 kPa at 20–60 min heating times at 0.9 % rice vinegar, where a higher pressure and longer heating time resulted in a lower backbone hardness. Heating at 70 kPa with various rice vinegar concentrations (0.225–0.9 %) achieved similar softening effects. Fishbone structures revealed that vinegar treatment caused fragmentation with numerous protruding fragments and holes. Higher vinegar concentration led to lower pH values and higher acidity in the fish flesh. Sensory evaluation of the acidity intensity in hairtail with fishbones followed the same trend. The vertebral bone hardness showed no significant difference (p < 0.05) when the pressure exceeded 60 kPa or vinegar concentration exceeded 0.45 % with 60 min of heating. The combination of 60 min heating, pressure (70 kPa), and vinegar solutions (0.225 % and 0.45 %) could soften the hairtail fishbones (hardness <10 N), and they were edible without an unfavorable taste and aroma without safety concerns.

带鱼肉很美味，但它的侧鳍骨在吃的时候很难去除和发现。本研究旨在研究压力、食醋浓度和加热时间对带鱼脊骨、背鳍和肛鳍骨和鱼肉理化性质的影响，以开发可食用鱼骨鱼片。以0.9%米醋为原料，加热时间为20 ~ 60 min，加热压力为40 ~ 70 kPa，加热温度为20 ~ 60 min后，鱼骨硬度显著降低，压力越大，加热时间越长，鱼骨硬度越低。不同米醋浓度（0.225 - 0.9%）在70 kPa下加热，软化效果相似。鱼骨结构显示，醋处理导致鱼骨碎裂，有许多突出的碎片和孔洞。醋浓度越高，鱼肉的pH值越低，酸度越高。带骨带鱼的酸度感官评价也呈现出同样的趋势。当压力超过60 kPa或食醋浓度超过0.45%，加热60 min时，椎体骨硬度无显著差异（p < 0.05）。加热60 min，压力70 kPa，醋溶液0.225%和0.45%，可使鱼刺（硬度10 N）软化，口感和香气无不良，无安全隐患。

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引用次数: 0

“Gastrovandalism” as digital excess: When food becomes a spectacle “破坏饮食”成为数字过剩：当食物成为一种奇观

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-15 DOI: 10.1016/j.ijgfs.2025.101363

Barış Demirci , Nafiz Yurtman , Batuhan Aktepe

The growing influence of digital media in gastronomy has led to new aesthetic and ethical challenges in food presentation. While previous research has examined visual consumption practices such as foodporn, few studies have addressed the motivations and reactions related to norm-violating, exaggerated food displays. This study explores the concept of gastrovandalism, a term used to describe disruptive and excessive gastronomic practices shared on social media, and investigates the public perception of these practices through user comments. The data comprises 615 comments from 17 viral food videos shared on Instagram and YouTube between 2023 and 2025. Using qualitative content analysis supported by MAXQDA software, five main themes were identified: (1) Non-normative aesthetic practices, (2) Meaningless consumption and food waste, (3) Violation of cultural and religious values, (4) Identity performance and vulgarity, and (5) Digital judgment and social shaming. Findings reveal that users perceive gastrovandalism not only as a visual exaggeration but also as a violation of ethical, cultural, and sustainability norms. This study offers theoretical insight into the intersection of gastronomy, digital culture, and public discourse and presents practical implications for food producers, content creators, and hospitality professionals.

数字媒体对美食的影响越来越大，这给食物呈现带来了新的美学和伦理挑战。虽然之前的研究已经调查了视觉消费行为，比如食物色情，但很少有研究涉及与违反规范、夸张的食物展示相关的动机和反应。本研究探讨了“美食破坏主义”（gastrovandalism）的概念，该术语用于描述社交媒体上分享的破坏性和过度的美食行为，并通过用户评论调查了公众对这些行为的看法。该数据包括2023年至2025年间在Instagram和YouTube上分享的17个热门美食视频中的615条评论。利用MAXQDA软件支持的定性内容分析，确定了五个主要主题：(1)非规范的审美实践，(2)无意义的消费和食物浪费，(3)违反文化和宗教价值观，(4)身份表现和粗俗，以及(5)数字判断和社会羞辱。调查结果显示，用户认为美食破坏行为不仅是视觉上的夸张，而且违反了道德、文化和可持续性规范。这项研究为美食学、数字文化和公共话语的交叉提供了理论见解，并为食品生产商、内容创作者和酒店专业人士提供了实际意义。

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引用次数: 0

Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew? 在生物活性和感官品质方面，超声波辅助提取能否成为传统方法的替代品？

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-12 DOI: 10.1016/j.ijgfs.2025.101362

Nurhan Uslu, Mehmet Musa Özcan

This study aimed to evaluate the effect of ultrasound-assisted extraction at different times to reduce brewing time of cold brew. Color values, pH, total and individual phenolic acids and flavonoids, antioxidant activities by DPPH and ABTS methods, caffeine, and sensory attributes of cold brews were investigated and compared with conventional brewing method. The results showed that brewing method and time elicited remarkable changes on bioactive and sensory properties of cold brews. In general, total phenolic, total flavonoid, total tannin contents, individual phenolic compounds, and caffeine amounts were found to be higher in coffees prepared with the conventional method. However, the results of cold brews prepared with sonication for 50 min were close to the conventional method. Moreover, cold brew extracted by ultrasonic for 50 min contained significant amounts of chlorogenic acid (289.80 mg/L), caffeic acid (36.61 mg/L), rutin (209.17 mg/L), and caffeine (0.12 mg/ml). The bitter, cocoa, and roasted flavors were perceived as highest in sonicated cold brews. In view of these results, it was seen that ultrasound-assisted brewing could be an alternative to the conventional method and the optimum sonication time was 50 min.

本研究旨在评价不同时间超声辅助提取对缩短冷冲泡时间的影响。研究了冷啤酒的颜色值、pH值、总酚酸和类黄酮、DPPH法和ABTS法的抗氧化活性、咖啡因和感官属性，并与传统酿造方法进行了比较。结果表明，不同的酿造方法和酿造时间对冷啤酒的生物活性和感官特性有显著的影响。一般来说，用传统方法制备的咖啡中总酚、总黄酮、总单宁含量、单个酚类化合物和咖啡因含量较高。然而，超声50分钟制备的冷啤酒的结果与常规方法接近。超声提取50 min冷萃液中绿原酸（289.80 mg/L）、咖啡酸（36.61 mg/L）、芦丁（209.17 mg/L）、咖啡因（0.12 mg/ml）含量显著。苦味、可可味和烘焙味被认为在声波冷饮中最高。综上所述，超声辅助酿造可作为传统酿造方法的替代方案，超声辅助酿造的最佳时间为50 min。

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引用次数: 0

Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell 改良可可豆壳面包的流变学、物理、氧化和感官特性

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-11 DOI: 10.1016/j.ijgfs.2025.101360

Mohamed Esam Rozek , Emmanuel Duah Osei , Anthony Amotoe-Bondzie , Marcela Slukova , Eva Ivanišová , Newlove Akowuah Afoakwah

Cocoa bean shell powder (CSP), a by-product of cocoa and chocolate production, is rich in dietary fibre, nutrients and bioactive compounds, making it a promising ingredient for bakery applications. This study examined how the addition of CSP influences the rheological and physical characteristics of bread, as well as its acrylamide content, oxidative stability, and sensory qualities. Bread samples were prepared by partially replacing wheat flour with CSP at 0 %, 5 %, 7.5 %, and 10 % levels. Farinograph analysis revealed increased water absorption (60.60 %–63.30 %) and extended dough development time (2.20–9.20 min). In parallel, dough stability and degree of softening exhibited a significant decline upon CSP incorporation (p < 0.05). Extensograph results showed a decrease in extensibility (from 109.00 to 84.00 mm) and dough energy, whereas resistance remained stable. Amylograph profile demonstrated delayed starch gelatinization and a 36 % reduction in peak viscosity at 10 % CSP. Baking loss decreased significantly with increasing CSP incorporation, whereas specific volume showed no significant variation across treatments. The enriched bread had significantly (p < 0.05) higher reducing sugar content than the control bread. Oxidative stability significantly (p < 0.05) improved (induction time 9.85–16.34 h), while acrylamide levels remained below quantification limits (<10 μg/kg). Sensory evaluation revealed that 7.5 % CSP provided the optimal balance of flavour, aroma, and acceptability. Overall, CSP proved to be a sustainable functional ingredient that enhanced dough rheology, physical properties, and oxidative stability without compromising safety and consumer acceptability.

可可豆壳粉（CSP）是可可和巧克力生产的副产品，富含膳食纤维、营养物质和生物活性化合物，是一种很有前途的烘焙原料。本研究考察了添加CSP如何影响面包的流变学和物理特性，以及其丙烯酰胺含量、氧化稳定性和感官品质。用0%、5%、7.5%和10%的CSP部分替代小麦粉制备面包样品。面粉图分析显示吸水率增加（60.60% - 63.30%），面团发育时间延长（2.20-9.20 min）。同时，加入CSP后，面团稳定性和软化程度显著下降（p < 0.05）。拉伸仪结果显示，拉伸率（从109.00 mm降至84.00 mm）和面团能下降，而阻力保持稳定。淀粉状图显示淀粉糊化延迟，10% CSP时峰值粘度降低36%。随着CSP掺入量的增加，烘烤损失显著降低，而比体积在处理间无显著变化。强化面包的还原糖含量显著高于对照面包（p < 0.05）。氧化稳定性显著（p < 0.05）提高（诱导时间9.85 ~ 16.34 h），而丙烯酰胺含量仍低于定量限（<10 μg/kg）。感官评价显示，7.5%的CSP提供了风味，香气和可接受性的最佳平衡。总的来说，CSP被证明是一种可持续的功能成分，可以增强面团的流变性、物理性质和氧化稳定性，而不会影响安全性和消费者的接受度。

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引用次数: 0

Characterization of physicochemical, microbiological, and nutritional changes in traditional Chinese hairy tofu during two-stage fermentation 传统毛豆腐两段发酵过程中理化、微生物学和营养变化的表征

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-11 DOI: 10.1016/j.ijgfs.2025.101359

Reggie Surya , Kantiya Petsong , Felicia Tedjakusuma , Vincentius Valiandy Jiuangga , Aphinya Thinthasit , David Nugroho

Hairy tofu (Mao tofu), a unique soybean-based fermented food from Anhui, China, is traditionally made through a unique two-stage fermentation process involving surface mold growth followed by anaerobic jar fermentation with added spices. This study aimed to characterize the sequential physicochemical, microbiological, and nutritional changes during the traditional two-stage fermentation of hairy tofu, which had never been studied previously. Fresh tofu was fermented under aerobic conditions for 2 days using Mucor sp., then spiced and sealed in jars for anaerobic fermentation for over 12 weeks. Physicochemical analysis showed a decrease in pH and water activity, while texture softened and color darkened with time, along the two-step fermentation process. Microbial counts peaked during mold fermentation and shifted in dominance from fungi to lactic acid bacteria (LAB) during anaerobic stages. Antioxidant activity and total phenolic content significantly increased during fermentation, particularly after spice addition. Nutritional analysis revealed a rise in mineral content due to salt addition, and dynamic changes in macronutrients. Notably, protein content increased during mold fermentation, likely due to fungal biomass formation. During anaerobic fermentation, protein decreased and carbohydrate content rose, possibly reflecting LAB survival metabolism involving proteolysis and gluconeogenesis. Digestibility of protein, fat, and starch improved during fermentation, owing to microbial enzymatic activities. Isoflavone aglycones markedly increased, in particular following fungal fermentation, thus enhancing isoflavone bioavailability. Taken together, these findings highlight the biochemical complexity and functional enhancement of hairy tofu during fermentation, supporting its value as a traditional functional food.

毛豆腐是一种来自中国安徽的独特的以大豆为基础的发酵食品，传统上是通过独特的两阶段发酵过程制成的，首先是表面霉菌生长，然后是添加香料的厌氧罐发酵。本研究旨在描述毛豆腐传统两阶段发酵过程中理化、微生物学和营养的顺序变化，这是以前从未研究过的。新鲜豆腐在好氧条件下用Mucor sp发酵2天，然后加香料，密封在罐子里进行厌氧发酵12周以上。理化分析表明，在两步发酵过程中，酸碱度和水分活度下降，质地软化，颜色变暗。微生物数量在霉菌发酵期间达到顶峰，在厌氧阶段从真菌转向乳酸菌（LAB）。发酵过程中，特别是添加香料后，抗氧化活性和总酚含量显著提高。营养分析显示，盐的添加增加了矿物质含量，大量营养素也发生了动态变化。值得注意的是，蛋白质含量在霉菌发酵过程中增加，可能是由于真菌生物量的形成。在厌氧发酵过程中，蛋白质含量下降，碳水化合物含量上升，这可能反映了LAB的生存代谢，包括蛋白质水解和糖异生。在发酵过程中，由于微生物的酶活性，蛋白质、脂肪和淀粉的消化率得到了提高。异黄酮苷元显著增加，特别是在真菌发酵后，从而提高异黄酮的生物利用度。综上所述，这些发现突出了毛豆腐在发酵过程中的生化复杂性和功能增强，支持了其作为传统功能食品的价值。

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引用次数: 0

Effects of different koji-making conditions on volatile flavor compounds in fermented shrimp juice 不同制曲条件对发酵虾汁挥发性风味物质的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-10 DOI: 10.1016/j.ijgfs.2025.101357

Wanshan Liang , Qiufeng Nong , Haoxian Huang , Junyi Huang , Jiaqi Shao , Minjie Wang , Pengzhi Hong , Shouchun Liu , Chunxia Zhou , Saiyi Zhong , Yuan Hong

Microbial populations play a crucial role in shaping the flavor profiles of fermented seasonings. This study examined the influence of varying koji-making conditions on the quality and flavor of fermented shrimp juice, utilizing white shrimp, soybean meal, and bran as primary substrates. Optimal physicochemical and sensory characteristics were achieved with a koji ratio of shrimp: soybean meal: bran at 3:1:1. Bacillus subtilis enhanced the amino acid nitrogen (AAN) content in shrimp juice, while Exiguobacterium profundum and Lactobacillus plantarum facilitated the synthesis of esters and alcohols, respectively. Compared to single-strain fermentation, multi-strain co-fermentation not only increased the diversity of volatile compounds and boosted ester production but also converted thioethers to other sulfur-containing compounds, reducing total volatile basic nitrogen (TVB-N) formation. Based on integrated physicochemical, flavor, and sensory analyses, shrimp juice co-fermented with five strains (KC4 %, LJ5 %, SH5 %, ZR5 %, and MQ9 %) demonstrated superior quality attributes. This study provides theoretical foundations and technical pathways for flavor regulation and quality enhancement in fermented shrimp juice, demonstrating promising prospects for practical application.

微生物种群在形成发酵调味料的风味特征方面起着至关重要的作用。以白虾、豆粕和麸皮为主要原料，研究了不同制曲条件对发酵虾汁品质和风味的影响。以虾、豆粕、麸皮的比例为3:1:1时，获得了最佳的理化和感官特性。枯草芽孢杆菌提高了虾汁中氨基酸氮（AAN）的含量，而深吸胞杆菌和植物乳杆菌分别促进了酯类和醇类的合成。与单菌株发酵相比，多菌株共发酵不仅增加了挥发性化合物的多样性，提高了酯的产量，而且使硫醚转化为其他含硫化合物，减少了总挥发性碱性氮（TVB-N）的形成。综合理化、风味和感官分析，5种菌株（KC4 %、lj5%、sh5%、zr5%和mq9%）共发酵的虾汁具有优良的品质特性。本研究为发酵虾汁风味调节和品质提升提供了理论基础和技术途径，具有良好的实际应用前景。

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引用次数: 0

Evaluation of quality and flavour characteristics of ready-to-cook chicken gizzards during stir-frying processing 即食鸡胗炒制过程中品质及风味特性的评价

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-07 DOI: 10.1016/j.ijgfs.2025.101355

Wenbo Wang , Shunfeng Li , Lihua Zhang , Ziyang Wang , Wei Zong

This study evaluated the effects of the presence and absence of seasonings and different heating durations (2, 4, and 6 min) on the quality parameters and flavor profile of stir-fried chicken gizzards. Seasoning addition was found to promote lipid oxidation, which lead to increased TBARS values along with concomitant alterations in color parameters characterized by decreased L∗ and increased b∗ values. Extended thermal processing resulted in a progressive reduction of a∗ values, moisture content, and centrifugal loss rates in both seasoned and unseasoned stir-fried chicken gizzards, concurrently with substantial elevations in protein and lipid contents (P ≤ 0.05). Additionally, seasoning incorporation introduced various terpenoids (e.g., β-Myrcene, α-Phellandrene, α-Terpinene) while intensifying Maillard reaction pathways by elevating amino acid levels, and consequently produced a broader spectrum of flavor compounds. GC-IMS and GC-MS analysis revealed that 17 potential markers were discriminated in stir-fried chicken gizzards, and Maillard reactions predominated during the initial heating phase (0th-4th min). The combination of seasoning treatment and 4 min heating time obtained the optimal quality and flavor characteristics. These results pave the way for targeted modulation of flavor characteristics in stir-fried chicken gizzards and support the engineering of superior-quality gizzard products.

本研究评估了调味料的存在和不存在以及不同的加热时间（2、4和6分钟）对炒鸡胗的质量参数和风味特征的影响。发现调味料的添加促进了脂质氧化，导致TBARS值增加，并伴随颜色参数的变化，其特征是L∗值降低，b∗值增加。延长的热处理导致调味和未调味的鸡胗的a * *值、水分含量和离心损失率逐渐降低，同时蛋白质和脂质含量显著升高（P≤0.05）。此外，调味料的加入引入了各种萜类化合物（如β-月桂烯、α-茶树烯、α-松油烯），同时通过提高氨基酸水平强化美拉德反应途径，从而产生更广泛的风味化合物。GC-IMS和GC-MS分析发现，鸡胗中存在17个潜在标记物，在加热初期（0 ~ 4 min）以美拉德反应为主。调味处理和4 min加热时间相结合，获得了最佳的品质和风味特征。研究结果为有针对性地调控鸡胗的风味特性奠定了基础，为优质鸡胗产品的工程化提供了依据。

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引用次数: 0

Consumer acceptance of local chicken crossbreeds: insights from a cafeteria experiment 消费者对本地杂交鸡的接受程度：来自自助餐厅实验的见解

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-06 DOI: 10.1016/j.ijgfs.2025.101354

Claire Siebenmorgen , Daniel Mörlein , Micha Strack , Antje Risius

Modern poultry production relies heavily on a limited number of intensively selected commercial breeds and hybrids, putting many local chicken breeds at risk of extinction due to their low productivity. Yet, maintaining agro-biodiversity is critical for adaptability and ensuring a diverse genetic resource pool for ecosystem integrity. Crossbreeding of local breeds and commercial breeds may increase productivity, provided that pure local breeds are maintained as nucleus flocks, thereby contributing to the preservation of agro-biodiversity. This study aimed to assess sensory consumer acceptance and willingness to pay for local German chicken crossbreeds with an information intervention regarding agro-biodiversity. An in-situ experiment conducted in a university cafeteria in Germany (n = 642) provided real-life conditions to evaluate consumer behaviour, using a 3-factorial design. The results showed that overall liking was higher for commercial breeds. However, consumers preferred local crossbreed thighs over commercial breed thighs, with local breed thighs rated higher for tenderness, meal satisfaction, and being less dry. The information intervention significantly enhanced consumers' overall liking for local crossbreeds and positively influenced their attitudes toward the preservation of agro-biodiversity. The information intervention led to an increased willingness to pay for local crossbreeds, highlighting the potential of information dissemination to promote support for locally adapted breeds and the preservation of agro-biodiversity.

Overall, offering local chicken breeds in cafeterias, combined with information on agro-biodiversity, can enhance consumer acceptance and contribute to the sustainable preservation of genetic diversity in poultry.

现代家禽生产严重依赖于数量有限的精选商业品种和杂交品种，使许多地方鸡品种由于生产力低下而面临灭绝的危险。然而，维持农业生物多样性对于适应性和确保生态系统完整性的多样化遗传资源库至关重要。地方品种和商业品种的杂交可以提高生产力，前提是保持纯地方品种作为核心畜群，从而有助于保护农业生物多样性。本研究旨在评估感官消费者对当地德国鸡杂交品种的接受程度和支付意愿，并对农业生物多样性进行信息干预。在德国一所大学食堂进行的现场实验（n = 642）提供了真实的条件来评估消费者行为，使用三因子设计。结果显示，对商品品种的总体喜爱程度更高。然而，与商业品种大腿相比，消费者更喜欢本地杂交大腿，本地品种大腿在嫩度、用餐满意度和不太干燥方面的评分更高。信息干预显著提高了消费者对地方杂交品种的总体好感度，并对其保护农业生物多样性的态度产生了积极影响。信息干预提高了购买当地杂交品种的意愿，突出了信息传播在促进支持当地适应品种和保护农业生物多样性方面的潜力。总的来说，在自助餐厅提供当地的鸡肉品种，并提供有关农业生物多样性的信息，可以提高消费者的接受度，并有助于可持续地保护家禽的遗传多样性。

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引用次数: 0

Integrating eye-tracking and GC-IMS to decipher the effects of cooking-induced onion (Allium cepa L.) volatile compounds on visual attention and food selection behavior 结合眼动追踪和GC-IMS分析烹饪诱导洋葱挥发性化合物对视觉注意和食物选择行为的影响

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-04 DOI: 10.1016/j.ijgfs.2025.101352

Zhuo Chen , Yueyue Gao , Yalan Shao , Yuntao Li , Huiwen Li , Yunbo Li , Jing Wang , Wei Li , Jicai Bi

Food flavor constituents modulate dietary choices through cross-modal sensory integration. This study deciphers the molecular mechanisms through which cooking-induced transformations of onion (Allium cepa L.) volatile profiles guide visual food selection, employing integrated eye-tracking and GC-IMS volatilomics. Based on relative odor activity value and principal components analysis, boiled and roasted onions have the most volatile compounds and similar flavor components. Dimethyl sulfide and ethyl-2-methyl propanoate are the unique key flavor compounds of boiled and roasted onions, respectively. The compound (E, E) −2,4-nonadienal was responsible for most of the flavor in raw onions, while 1-penten-3-one-D, 3-hydroxybutan-2-one, 2,3-butanedione were responsible for flavors of boiled, fried, and roasted onions. Overall, the flavor quality of boiled, fried, and roasted was observed better than that of raw onion. Electronic nose and gas chromatography-ion mobility spectrometry are reliable and effective methods for analyzing the volatile flavor compounds of onion. Ethyl isobutyrate from roasted onions optimizes early attentional capture, while raw onion sulfides enhance visual exploration, offering new perspectives on flavor-driven food selection mechanisms.

食品风味成分通过跨模态感觉整合调节饮食选择。本研究通过综合眼动追踪和GC-IMS挥发物，揭示了烹饪诱导洋葱（Allium cepa L.）挥发物谱转化指导视觉食物选择的分子机制。根据相对气味活性值和主成分分析，煮洋葱和烤洋葱挥发性成分最多，风味成分相似。二甲基硫化物和乙基-2-甲基丙酸酯分别是煮洋葱和烤洋葱独特的关键风味化合物。化合物（E， E）−2,4-壬二烯醛是生洋葱的主要风味成分，而1-戊烯-3- 1- d、3-羟基丁烷-2- 1、2,3-丁二酮是煮洋葱、炸洋葱和烤洋葱的主要风味成分。总体而言，水煮、油炸和烤洋葱的风味品质优于生洋葱。电子鼻和气相色谱离子迁移谱法是分析洋葱挥发性风味物质可靠、有效的方法。来自烤洋葱的异丁酸乙酯优化了早期注意力捕获，而生洋葱硫化物增强了视觉探索，为风味驱动的食物选择机制提供了新的视角。

{"title":"Integrating eye-tracking and GC-IMS to decipher the effects of cooking-induced onion (Allium cepa L.) volatile compounds on visual attention and food selection behavior","authors":"Zhuo Chen , Yueyue Gao , Yalan Shao , Yuntao Li , Huiwen Li , Yunbo Li , Jing Wang , Wei Li , Jicai Bi","doi":"10.1016/j.ijgfs.2025.101352","DOIUrl":"10.1016/j.ijgfs.2025.101352","url":null,"abstract":"<div><div>Food flavor constituents modulate dietary choices through cross-modal sensory integration. This study deciphers the molecular mechanisms through which cooking-induced transformations of onion (<em>Allium cepa</em> L.) volatile profiles guide visual food selection, employing integrated eye-tracking and GC-IMS volatilomics. Based on relative odor activity value and principal components analysis, boiled and roasted onions have the most volatile compounds and similar flavor components. Dimethyl sulfide and ethyl-2-methyl propanoate are the unique key flavor compounds of boiled and roasted onions, respectively. The compound (E, E) −2,4-nonadienal was responsible for most of the flavor in raw onions, while 1-penten-3-one-D, 3-hydroxybutan-2-one, 2,3-butanedione were responsible for flavors of boiled, fried, and roasted onions. Overall, the flavor quality of boiled, fried, and roasted was observed better than that of raw onion. Electronic nose and gas chromatography-ion mobility spectrometry are reliable and effective methods for analyzing the volatile flavor compounds of onion. Ethyl isobutyrate from roasted onions optimizes early attentional capture, while raw onion sulfides enhance visual exploration, offering new perspectives on flavor-driven food selection mechanisms.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101352"},"PeriodicalIF":3.6,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466450","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}

引用次数: 0

Comprehensive characterization of violet, begonia, poppy and zucchini edible flowers used in traditional Turkish Cuisine by FAME, FTIR, and ED-XRF analyses 利用FAME、FTIR和ED-XRF分析对土耳其传统烹饪中使用的紫罗兰、海棠、罂粟和西葫芦食用花进行了综合表征

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

International Journal of Gastronomy and Food Science

Pub Date : 2025-11-04 DOI: 10.1016/j.ijgfs.2025.101353

Burcu Ertit Tastan , Melek Zor , Aybuke Ceyhun Sezgin , Elif Betül Kagızman

Dishes within Turkish culinary culture are categorized according to their ingredients and preparation techniques. Edible flowers such as violets, begonias, poppies, and daisies are incorporated in various traditional and modern recipies. Edible flowers have gained increasing attention for their aesthetic appeal, cultural significance, and nutritional, medicinal, and functional properties. This study provides a comprehensive characterization of four edible flower species-violet, begonia, poppy, and zucchini collected from various regions in Türkiye. Three complementary analytical techniques were employed: GC-MS to determine fatty acid methyl ester (FAME) profiles, FTIR to identify key functional groups, and ED-XRF spectroscopy to assess elemental composition. GC-MS analysis identified thirteen FAMEs, with methyl linoleate, methyl palmitate, and methyl stearate being predominant. FTIR results confirmed the presence of ester carbonyl (C=O), aliphatic C-H, and C-O groups, indicating successful transesterification and lipid-rich content. ED-XRF analysis revealed essential micronutrients such as Zn, Cu, and Fe within typical ranges for plant tissues. However, slightly elevated levels of Pb and Br in begonia and poppy samples suggest potential environmental contamination, underlining the importance of continuous safety monitoring in edible flower production. The integrated analytical results emphasize the nutritional richness and functional potential of edible flowers, supporting their broader application in food systems, nutraceuticals, and bioresource-based industries.

土耳其烹饪文化中的菜肴根据其成分和制备技术进行分类。可食用的花朵，如紫罗兰、秋海棠、罂粟和雏菊，被纳入各种传统和现代食谱中。食用花卉因其美学吸引力、文化意义、营养、药用和功能特性而受到越来越多的关注。本研究对采自日本不同地区的紫罗兰、海棠、罂粟和西葫芦四种可食用花卉进行了综合鉴定。采用了三种互补的分析技术：GC-MS测定脂肪酸甲酯（FAME）谱，FTIR鉴定关键官能团，ED-XRF测定元素组成。GC-MS分析鉴定出13个FAMEs，其中亚油酸甲酯、棕榈酸甲酯和硬脂酸甲酯占主导地位。FTIR结果证实了酯羰基（C=O）、脂肪族C- h和C-O基团的存在，表明酯交换成功，脂质含量丰富。ED-XRF分析显示，植物组织中锌、铜、铁等必需微量元素在典型范围内。然而，海棠和罂粟样品中的铅和溴含量略有升高，表明可能存在环境污染，强调了在食用花卉生产中持续进行安全监测的重要性。综合分析结果强调了食用花卉的营养丰富性和功能潜力，支持其在食品系统，营养保健品和生物资源基础产业中的广泛应用。

{"title":"Comprehensive characterization of violet, begonia, poppy and zucchini edible flowers used in traditional Turkish Cuisine by FAME, FTIR, and ED-XRF analyses","authors":"Burcu Ertit Tastan , Melek Zor , Aybuke Ceyhun Sezgin , Elif Betül Kagızman","doi":"10.1016/j.ijgfs.2025.101353","DOIUrl":"10.1016/j.ijgfs.2025.101353","url":null,"abstract":"<div><div>Dishes within Turkish culinary culture are categorized according to their ingredients and preparation techniques. Edible flowers such as violets, begonias, poppies, and daisies are incorporated in various traditional and modern recipies. Edible flowers have gained increasing attention for their aesthetic appeal, cultural significance, and nutritional, medicinal, and functional properties. This study provides a comprehensive characterization of four edible flower species-violet, begonia, poppy, and zucchini collected from various regions in Türkiye. Three complementary analytical techniques were employed: GC-MS to determine fatty acid methyl ester (FAME) profiles, FTIR to identify key functional groups, and ED-XRF spectroscopy to assess elemental composition. GC-MS analysis identified thirteen FAMEs, with methyl linoleate, methyl palmitate, and methyl stearate being predominant. FTIR results confirmed the presence of ester carbonyl (C=O), aliphatic C-H, and C-O groups, indicating successful transesterification and lipid-rich content. ED-XRF analysis revealed essential micronutrients such as Zn, Cu, and Fe within typical ranges for plant tissues. However, slightly elevated levels of Pb and Br in begonia and poppy samples suggest potential environmental contamination, underlining the importance of continuous safety monitoring in edible flower production. The integrated analytical results emphasize the nutritional richness and functional potential of edible flowers, supporting their broader application in food systems, nutraceuticals, and bioresource-based industries.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"42 ","pages":"Article 101353"},"PeriodicalIF":3.6,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145465845","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}

引用次数: 0