International Journal of Gastronomy and Food Science最新文献

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.

This study investigated the impact of different center temperatures (60 °C, 65 °C, 70 °C) combined with low temperature long time cooking (cooking at 60 °C for 30 min or 60 min) on the water-retention capacity of chicken breasts. The effects of different heat treatment methods on microstructure, texture parameters, water content, cooking loss, color, pH value, protein denaturation degree and secondary structure content of chicken breast were analyzed. The results revealed that both center temperature and low temperature long times cooking (LTLT cooking) time significantly influenced the water-retention capacity of chicken breasts (P < 0.05). With increasing heat exposure levels, there was a corresponding rise in pH value as well as protein solubility and hydrophobicity in meat. This led to increased alignment of myofibrils along with gradual structural disruption and connective tissue efflux resulting in significant increases in meat hardness, chewiness and cooking loss (P < 0.05). However, when the center temperature reached 70 °C with an LTLT cooking time of 60 min, the muscle fiber structure is almost completely destroyed, causing the connective tissue between the muscle bundles or fibers to refill, resulting in a random coil content increase of about 2%, increased the water content by around 12% and decreased hardness by about 31%. These findings demonstrate that the group subjected to a combination treatment involving a center temperature of 70 °C and an LTLT cooking time of 60 min was effective in enhancing the water content while reducing the hardness of meat.

Swedish fika, an everyday ritual of meeting over coffee and pastries - in the home, the workplace or at a café - is a deep-rooted part of Swedish culinary culture and a bearer of culture and national identity. Thus, fika would seem to offer just what tourists typically are looking for. However, so far it appears the tourism industry has not taken full advantage of what fika can offer, an experience for tourists and a resource for the tourism sector. As part of destination development and place branding, private and public actors strive to emphasise the identity and uniqueness of a place. They often do this through region specific foods and beverages, which come naturally loaded with identity. The primary purpose of this conceptual discussion is to examine how the Swedish fika culture, seen from an experience and value-creating perspective, could help serve the tourism sector to a greater extent than has hitherto been the case. A secondary purpose is to identify and highlight the need for research in this field.

The sensory properties of food are the most important source of food-induced emotional responses. Spicy flavor is characterized by burning, stinging, or tingling, which gives a unique flavor to the sensory experience of food. The aim of the current study was to develop an emotion lexicon to measure the emotional responses to spicy food flavor. In Experiment 1, a focus group of frequent (N = 30) and infrequent (N = 30) spicy food consumers were interviewed to generate emotion words after tasting spicy food samples. After semantic analysis, comparison with published emotion lists, and positive and negative evaluations, a lexicon of 33 emotion words (21 positive and 12 negative emotion words) was developed for spicy flavor experiences. In Experiment 2, by applying the rate-all-that-apply technique, a separate group of participants (N = 91) rated the intensity of emotions before and after eating various spicy foods in small portions using the emotion lexicon generated in Experiment 1. Validation of the emotion lexicon shows that the high and the low spicy preference groups can be distinguished by most positive words (19 out of 21) and 4 negative words. Furthermore, participants’ spicy eating habits were significantly predicted by the positive or negative emotions associated with the spicy flavor experience during food tasting. Overall, the emotion lexicon serves as a valuable tool for investigating the affective correlates of spicy flavor across diverse spicy preference groups and holds promise for broader application to various products.

This study aimed to examine the effects of different cooking durations on the nutrient composition and flavor profile of cultured Takifugu Flavidus head soup (CTHS). The dynamic changes of key nutrients and volatile organic compounds (VOCs) in CTHS during a 180-min cooking process were meticulously tracked using chemical analysis and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results revealed a continuous increase in the content of proteins, lipids, sugars, amino acids (AAs), and fatty acids (FAs) in CTHS with extended cooking time, while the diversity and concentration of VOCs fluctuated. The unique flavor of CTHS was primarily attributed to the presence of key aldehyde compounds, such as (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, and decanal, with their levels declining after 120 min. Correlation analysis and principal component analysis (PCA) revealed a strong correlation between nutrients and VOCs. The increased levels of AAs and FAs exacerbated FA oxidation and Maillard reactions, thereby promoting the formation of key VOCs, especially after 90 min. In summary, controlling cooking duration is essential to establish a balance between nutrition and flavor in traditional cooking methods; the optimal quality CTHS can be achieved by cooking for 120 min. This study provided critical insights for enhancing the culinary quality and health benefits of traditional soups, while offering a scientific reference for gastronomy enthusiasts and the food industry.

The present study investigated the impact of various roasting methods (OV: Oven, AF: Air Fryer, CO: Combined steaming and roasting oven) on the color, water-holding capacity (WHC), texture characteristics, moisture distribution and volatile flavor profile of ultrasound-assisted pickled roast duck. In comparison to the OV and AF roasting methods, the CO roasting method resulted in roasted duck with excellent color, higher WHC, and improved tenderness, as evidenced by the significant increase in myofibrillar fragmentation index value (P < 0.05), the transformation of β-sheet structure into random coil and the reduction in moisture migration. Several characteristic flavor compounds such as benzaldehyde, pentanal, and hexanal were enriched in the CO treatment. The composition of fatty acids corroborated this result. On the other hand, compared to static pickling, duck meat subjected to ultrasound-assisted pickling showed greater improvements in texture and WHC while significantly increasing fatty acid content, playing a crucial role in the formation of roast duck flavor. In addition, ultrasound-assisted pickling increased malondialdehyde formation but did not cause intense lipid oxidation. In conclusion, ultrasound-assisted pickling and the CO roasting method effectively improved the color, WHC and promoted the release of volatile flavor compounds in roasted duck. This finding offered new avenues and theoretical references for the development of the roasted duck industry.

Marinating is a technique applied to soften, flavor and extend the shelf life of meat before cooking. In this study, it was aimed to determine the changes in physico-chemical quality parameters of beef marinated with juice and powder forms of red beet, black carrot and purple onion vegetables, which are rich in antioxidants, and to determine the level of consumer appreciation. Meat samples were marinated for 24 h at +4 °C using 1:1 immersion technique for vegetable juices and 10% massage technique for powder forms. Experimental and mixed methods were used in the study. As a result of the marinating process applied in the study, the interactions of color, cooking loss, texture (TPA), pH, dry matter, total phenolic matter and antioxidant activity content of meat samples in different forms of different materials (juice-powder), physico-chemical analyzes in different applications (raw-cooked) were examined. In addition, sensory analysis was carried out with a group of 28 semi-trained panelists for cooked meat samples. SPSS (26.0) statistical package program was used to analyze the data obtained. As a result of the research, all of the materials used in the marination process (red beet, black carrot and purple onion) showed acidic properties. In terms of total phenolic matter content, it was measured that the powder forms of the vegetables contained more total phenolic matter compared to the juice forms. The antioxidant activity content of the powdered vegetables was found to be higher than the juice formed ones.