International Journal of Gastronomy and Food Science最新文献_第9页

Plastic wine glass mimic improves the perception of quality and aroma of white wines 塑料仿酒杯提高了对白葡萄酒品质和香气的感知能力

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-19 DOI: 10.1016/j.ijgfs.2024.101043

Kimber Wise , Jamie Selby-Pham

The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.

周围刺激物对食品和饮料感官的影响是一种公认的现象，被称为心理物理学。在葡萄酒方面，心理物理学的影响已经得到证实，高端酒杯会影响对所装葡萄酒的感官认知。然而，随着白葡萄酒的商品化，越来越多的消费者选择经济实惠的酒杯，而这些酒杯对葡萄酒感官的心理物理学影响尚不清楚。因此，本研究对两个容器中的 3 种无标签白葡萄酒进行了感官评估，这两个容器分别是透明塑料酒杯（"杯"）和红色塑料啤酒杯（"杯"）。结果表明，在 "杯 "中感知葡萄酒与葡萄酒价值（澳元）增加 1.20 倍相关，并增加了花香和果香的感知强度：杏（p = 0.002）、棉花糖（p = 0.084）、金银花（p = 0.080）、酸橙（p = 0.073）、桃子（p = 0.084）、核果（p = 0.073）和野花（p = 0.080）。对理想香气和指定价值的感知增加似乎是由心理物理学现象驱动的，可能与花托的形状、重量、样式和触觉体验有关，它们对消费者的感知起着首要作用。

{"title":"Plastic wine glass mimic improves the perception of quality and aroma of white wines","authors":"Kimber Wise , Jamie Selby-Pham","doi":"10.1016/j.ijgfs.2024.101043","DOIUrl":"10.1016/j.ijgfs.2024.101043","url":null,"abstract":"<div><div>The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101043"},"PeriodicalIF":3.2,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552107","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

What can ethnography offer the gastronomic sciences? 人种学能为美食科学提供什么？

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-18 DOI: 10.1016/j.ijgfs.2024.101042

Taeko Hamada , Samantha Breslin , Joshua D. Evans

In this article, we explore how ethnography—a social-scientific methodology of immersion in specific social or cultural groups to gain insight—can contribute to the gastronomic sciences. Our aim is to illustrate the benefits of using ethnography in gastronomic settings for both social scientists and gastronomy practitioners including chefs, and to discuss strategies for addressing practical challenges that may arise. Based on ethnographic research conducted in a restaurant research and development (R&D) kitchen, we identify three key questions relevant for the gastronomic sciences that ethnography is well-positioned to address, and discuss some strategies for doing so. The three questions are: (1) how does the creative process in culinary environments actually work?; (2) how do chefs, producers, and other culinary professionals become able to ‘taste together’ despite different backgrounds, bodies, and preferences?; and (3) how can different media, perspectives, kinds of knowledge, and disciplinary approaches be made legible to each other and brought together to facilitate the gastronomic sciences? With this paper we contribute to the transdisciplinary agenda and practice of the gastronomic sciences by showing chefs and natural scientists how ethnography can contribute to their work, and showing social scientists some ways ethnographic expertise can help develop the field.

在本文中，我们将探讨人种学--一种沉浸在特定社会或文化群体中以获得洞察力的社会科学方法--如何为美食科学做出贡献。我们的目的是说明在美食环境中使用民族志对社会科学家和包括厨师在内的美食从业者的益处，并讨论应对可能出现的实际挑战的策略。根据在一家餐厅研发（R&D）厨房进行的人种学研究，我们确定了与美食科学相关的三个关键问题，人种学可以很好地解决这些问题，并讨论了解决这些问题的一些策略。这三个问题是(1)烹饪环境中的创作过程究竟是如何进行的？ (2)厨师、制作者和其他烹饪专业人员如何在背景、身体和偏好不同的情况下 "共同品尝"？通过这篇论文，我们向厨师和自然科学家展示了人种学如何为他们的工作做出贡献，并向社会科学家展示了人种学专业知识如何帮助该领域发展，从而为美食科学的跨学科议程和实践做出贡献。

{"title":"What can ethnography offer the gastronomic sciences?","authors":"Taeko Hamada , Samantha Breslin , Joshua D. Evans","doi":"10.1016/j.ijgfs.2024.101042","DOIUrl":"10.1016/j.ijgfs.2024.101042","url":null,"abstract":"<div><div>In this article, we explore how ethnography—a social-scientific methodology of immersion in specific social or cultural groups to gain insight—can contribute to the gastronomic sciences. Our aim is to illustrate the benefits of using ethnography in gastronomic settings for both social scientists and gastronomy practitioners including chefs, and to discuss strategies for addressing practical challenges that may arise. Based on ethnographic research conducted in a restaurant research and development (R&D) kitchen, we identify three key questions relevant for the gastronomic sciences that ethnography is well-positioned to address, and discuss some strategies for doing so. The three questions are: (1) how does the creative process in culinary environments actually work?; (2) how do chefs, producers, and other culinary professionals become able to ‘taste together’ despite different backgrounds, bodies, and preferences?; and (3) how can different media, perspectives, kinds of knowledge, and disciplinary approaches be made legible to each other and brought together to facilitate the gastronomic sciences? With this paper we contribute to the transdisciplinary agenda and practice of the gastronomic sciences by showing chefs and natural scientists how ethnography can contribute to their work, and showing social scientists some ways ethnographic expertise can help develop the field.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101042"},"PeriodicalIF":3.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142656383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The multisensory science and aesthetics of teaware 茶具的多感官科学与美学

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-17 DOI: 10.1016/j.ijgfs.2024.101041

Charles Spence

The last few years have seen a marked growth of research interest in the study of the influence of the drinking vessel on the consumer's experience of a wide range of different beverages, ranging from wine to beer, and from coffee to hot chocolate. Until recently, however, far less research has been directed toward studying the impact of the drinking vessel on people's experience of tea, no matter whether served hot, as an iced tea, or as a sparkling tea beverage. Nevertheless, an emerging body of rigorous scientific research now demonstrates the significant impact that the material properties of the drinking vessel, and the semantic associations that different groups of consumers may have with it, can exert over both the sensory discriminative and hedonic aspects of the tea-drinking experience. This narrative historical review therefore summarizes what is currently known concerning the impact of the drinking vessel on the tea-drinking experience, and a number of relevant directions for future research are also recommended. Given the breadth of the scope, the focus is primarily on the contemporary service of the hot beverage in the West.

过去几年中，人们对饮用器皿对消费者体验各种不同饮料（从葡萄酒到啤酒，从咖啡到热巧克力）的影响的研究兴趣明显增加。然而，直到最近，人们还很少研究饮茶器皿对人们饮茶体验的影响，无论是热茶、冰茶还是气泡茶饮料。尽管如此，大量严谨的科学研究表明，饮茶器皿的材料属性以及不同消费者群体对其产生的语义联想，会对饮茶体验的感官鉴别和享乐方面产生重大影响。因此，这篇叙述性历史回顾总结了目前已知的有关饮茶器皿对饮茶体验影响的内容，并提出了一些未来研究的相关方向。鉴于研究范围的广泛性，重点主要放在西方热饮的当代服务上。

引用次数: 0

Innovative process for improving functional and sensory quality of black garlic 提高黑蒜功能和感官质量的创新工艺

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-17 DOI: 10.1016/j.ijgfs.2024.101040

Ganesh Kumar Choupdar , Sukhvinder Pal Singh , Ashish Khandelwal , Eldho Varghese , Rajesh Kumar , Charanjit Kaur

Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (p < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (p< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm⁻¹ depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.

黑蒜（BG）是一种陈年产品，含有大量棕色类黑褐素色素，具有很高的功能性品质，但漫长的陈年过程限制了其商业化生产。本研究旨在开发一种创新工艺，以提高黑蒜的功能质量并缩短陈化时间。剥皮大蒜经过两个预处理步骤，即冻融（FT）和焯水（BL），然后注入抗坏血酸（AA），并在陈化过程中监测其效果。非酶促褐变是 MR 的主要可见指标，由于注入的 AA 含量较高，FT 大蒜的非酶促褐变显著较高（p < 0.05）。在陈化的第 6 天，预处理大蒜的果糖含量（p< 0.05）明显高于对照组（6-7 倍）。处理还提高了总酚含量（2.5-3.0 倍）和抗氧化活性（14 倍），同时将处理时间从 18 天缩短到 12 天。在第 12 天，FT 大蒜的可溶性固体含量（58.7 °B）和快速指数（高级 Maillard 反应产物和可溶性色氨酸的荧光）达到最高值（305.2）。傅立叶变换红外光谱（FTIR）证实，在 1515 cm-1 处有一个强烈的峰值，表明经过 FT 处理的 BG 呈深色。与对照组相比，创新的短流程节省了 50%的生产能耗，经济效益提高了 43%。除了 BL 样品表现出较高的粘性和较低的评分值外，FT 大蒜在色泽、风味和质地方面的总体感官质量与对照组相当。总体结果表明，在进行 FT 处理后再注入抗坏血酸，可加速迈拉德反应（MR），并改善 BG 的功能质量。

{"title":"Innovative process for improving functional and sensory quality of black garlic","authors":"Ganesh Kumar Choupdar , Sukhvinder Pal Singh , Ashish Khandelwal , Eldho Varghese , Rajesh Kumar , Charanjit Kaur","doi":"10.1016/j.ijgfs.2024.101040","DOIUrl":"10.1016/j.ijgfs.2024.101040","url":null,"abstract":"<div><div>Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (<em>p</em> < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (<em>p</em>< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm<sup>−1</sup> depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101040"},"PeriodicalIF":3.2,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535428","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

Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement 了解消费者对包括苹果渣在内的新产品的看法：健康、可持续性和烹饪参与的作用

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-16 DOI: 10.1016/j.ijgfs.2024.101037

A. Kita , C.J.B. Rune , D. Giacalone , L. Noguera-Artiaga , Á.A. Carbonell-Barrachina , A. Nemś , J. Kolniak-Ostek , A. Michalska-Ciechanowska , M. Mora , E. Romeo-Arroyo , L. Vázquez-Araújo

The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.

本研究旨在确定来自三种不同美食文化的消费者对一种用苹果渣制成的新产品的看法：他们分别来自西班牙（地中海）、波兰（中欧）和丹麦（北欧）。新产品主要由马铃薯和苹果渣制成，具有咸味零食的典型口感（脆），但其特点是苹果/甜味。除了上述国家的消费者外，来自 20 个不同国家的 "美食家 "消费者也参与了这项研究，以确定他们对烹饪知识/配料的了解程度可能会对产品感知产生的差异。600 多名消费者参与了研究。为了将消费者划分为不同的群体，除国籍外，人口调查问卷还包括食物选择问卷简版、食物新恐惧症量表以及与饮食和可持续性相关的习惯问题。使用 "恰到好处 "量表测量了享乐反应以及产品的内在属性（甜度、酸度、咸度、苹果味、硬度和松脆度）。其他问题包括对产品故事性、潜在应用/消费时刻的评估，最后是添加健康（高纤维）或可持续（使用副产品制成）声明的影响。分析表明，不同消费群体的人口结构存在差异，这可能会影响他们对新产品的看法。包括新食品的应用/消费时刻问题，以及收集消费者对食品主要价值的自由言论，都有助于更好地了解其市场潜力，并设计适当的传播战略。

{"title":"Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement","authors":"A. Kita , C.J.B. Rune , D. Giacalone , L. Noguera-Artiaga , Á.A. Carbonell-Barrachina , A. Nemś , J. Kolniak-Ostek , A. Michalska-Ciechanowska , M. Mora , E. Romeo-Arroyo , L. Vázquez-Araújo","doi":"10.1016/j.ijgfs.2024.101037","DOIUrl":"10.1016/j.ijgfs.2024.101037","url":null,"abstract":"<div><div>The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101037"},"PeriodicalIF":3.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation 基于EUC值和感官评价的双孢蘑菇猪骨汤的倭瓜增味效果

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-16 DOI: 10.1016/j.ijgfs.2024.101033

Ke Shi , Zhenqi Li , Yibo Bai , Yu Zhang , Huanlu Song , Wenqing Pan , Wanying Chen , Wen Xiong , Li Yang , Zijian Huang

In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).

本研究对双孢蘑菇和猪骨汤（PBS）进行酶解，以等效鲜味浓度（EUC）值、感官评价和水解度（DH）为指标，寻找最佳酶解条件。最后，将最佳酶解液混合，并通过 GC × GC-O-MS 分析最佳酶解液在 Maillard 反应（MR）前后的风味化合物。结果表明，用纤维素酶-Protamex™（C-P）组合酶解蘑菇原汤（MS）可获得高水平的风味氨基酸（40.733 ± 0.340 g/L）、5′-核苷酸（12.807 ± 0.同时，用 Flavourzyme™-Protamex™ （F-P）组合酶解 PBS 可获得高水平的风味氨基酸（51.265 ± 0.550 克/升）和 5′-核苷酸（17.477 ± 0.260 毫克/克），EUC 值高达 3420.619 ± 114.193 克/100 克。以 DH 和感官评价为指标，结果表明 C-P-MS 和 F-P-MS 的添加比例为 7:3（m/m）时，DH 最大，感官评分最高。最后，浓度变化较大的化合物主要是蘑菇味的 1-辛烯-3-醇（2208.614 ± 12.879 μg/kg）、甜味的 3-辛酮（269.871 ± 11.691 μg/kg）、花香型苯甲醇（156.704 ± 14.859 μg/kg）、绿香型 2-戊基呋喃（190.470 ± 12.934 μg/kg）和杏仁香型糠醛（523.555 ± 5.674 μg/kg）。

{"title":"Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation","authors":"Ke Shi , Zhenqi Li , Yibo Bai , Yu Zhang , Huanlu Song , Wenqing Pan , Wanying Chen , Wen Xiong , Li Yang , Zijian Huang","doi":"10.1016/j.ijgfs.2024.101033","DOIUrl":"10.1016/j.ijgfs.2024.101033","url":null,"abstract":"<div><div>In this study, <em>Agaricus bisporus</em> and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101033"},"PeriodicalIF":3.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535429","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

Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste 在不影响口感的前提下，咀嚼行为对添加不同数量奇异籽粉的饼干脆饼特性的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-15 DOI: 10.1016/j.ijgfs.2024.101038

Xiaoya Liu , Qi Zhao , Jiaxin Xu , Song Luo , Jiahui Li , Kexin Jiang , Qian Mao

This study investigated the impact of masticatory behavior, including variations in chewing duration (D) and chewing frequency (F), on the bolus characteristics of biscuits with different chia seed powder (CSP) additions. Five distinct biscuits were prepared with varying amounts of CSP (0%, 5%, 10%, 15%, and 20%, w/w) and their physicochemical indexes and sensory properties were conducted. Subsequently, six types of bolus were obtained under different conditions of chewing duration (15, 30, or 45s) and chewing frequencies (70 or 90 times per minute). The moisture content, texture properties, and in vitro starch digestion of bolus were also determined. The findings indicated a significant decrease in the spread ratio, with a reduction of approximately 25% in biscuits enriched with 20% (w/w) CSP compared to the control (0%). And the 15% added CSP biscuits had the highest overall acceptance rating. After chewing, the particle size decreased significantly (p < 0.05), with increased surface inhomogeneity and a decline in rapidly digestible starch (RDS) levels. The moisture content, salivary uptake, and resistant starch (RS) of bolus chewed for a long duration (D45) were at least 1.3 times higher than those chewed for a short duration (D15). Nevertheless, the salivary flow rate and RDS were found to be significantly lower. Changes in chewing frequency for the bolus with CSP did not significantly alter the bolus texture and image texture properties. However, the discomfort associated with high-frequency reduced the saliva flow rate. This study discusses how CSP addition and masticatory behavior affect the characteristics of CSP biscuit bolus, providing insights for innovative chia seed nutritious food research and understanding consumer masticatory behavior.

本研究调查了咀嚼行为（包括咀嚼持续时间（D）和咀嚼频率（F）的变化）对添加了不同奇异籽粉（CSP）的饼干的栓塞特性的影响。研究人员制备了五种不同奇异籽粉添加量（0%、5%、10%、15%和 20%，w/w）的饼干，并对其理化指标和感官特性进行了研究。随后，在不同的咀嚼时间（15、30 或 45 秒）和咀嚼频率（每分钟 70 或 90 次）条件下，获得了六种类型的脆饼。此外，还测定了脆饼的水分含量、质地特性和体外淀粉消化率。研究结果表明，与对照组（0%）相比，添加了 20%（重量比）CSP 的饼干的铺展率明显下降了约 25%。而添加了 15%CSP 的饼干的总体接受度最高。咀嚼后，饼干的粒度明显减小（p < 0.05），表面不均匀度增加，快速消化淀粉（RDS）含量下降。长时间（D45）咀嚼栓剂的水分含量、唾液吸收率和抗性淀粉（RS）至少是短时间（D15）咀嚼栓剂的 1.3 倍。然而，唾液流速和抗性淀粉含量却明显较低。改变咀嚼含 CSP 药丸的频率并不会明显改变药丸质地和图像质地特性。然而，高频率带来的不适感降低了唾液流速。本研究讨论了添加 CSP 和咀嚼行为如何影响 CSP 饼干脆饼的特性，为奇异籽营养食品的创新研究和了解消费者的咀嚼行为提供了启示。

{"title":"Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste","authors":"Xiaoya Liu , Qi Zhao , Jiaxin Xu , Song Luo , Jiahui Li , Kexin Jiang , Qian Mao","doi":"10.1016/j.ijgfs.2024.101038","DOIUrl":"10.1016/j.ijgfs.2024.101038","url":null,"abstract":"<div><div>This study investigated the impact of masticatory behavior, including variations in chewing duration (D) and chewing frequency (F), on the bolus characteristics of biscuits with different chia seed powder (CSP) additions. Five distinct biscuits were prepared with varying amounts of CSP (0%, 5%, 10%, 15%, and 20%, w/w) and their physicochemical indexes and sensory properties were conducted. Subsequently, six types of bolus were obtained under different conditions of chewing duration (15, 30, or 45s) and chewing frequencies (70 or 90 times per minute). The moisture content, texture properties, and in vitro starch digestion of bolus were also determined. The findings indicated a significant decrease in the spread ratio, with a reduction of approximately 25% in biscuits enriched with 20% (w/w) CSP compared to the control (0%). And the 15% added CSP biscuits had the highest overall acceptance rating. After chewing, the particle size decreased significantly (p < 0.05), with increased surface inhomogeneity and a decline in rapidly digestible starch (RDS) levels. The moisture content, salivary uptake, and resistant starch (RS) of bolus chewed for a long duration (D45) were at least 1.3 times higher than those chewed for a short duration (D15). Nevertheless, the salivary flow rate and RDS were found to be significantly lower. Changes in chewing frequency for the bolus with CSP did not significantly alter the bolus texture and image texture properties. However, the discomfort associated with high-frequency reduced the saliva flow rate. This study discusses how CSP addition and masticatory behavior affect the characteristics of CSP biscuit bolus, providing insights for innovative chia seed nutritious food research and understanding consumer masticatory behavior.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101038"},"PeriodicalIF":3.2,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535434","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

Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2 基于直觉饮食量表-2的消费者态度异质性分析

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-15 DOI: 10.1016/j.ijgfs.2024.101039

Zoltán Szakály , Andrea Bauerné Gáthy , Enikő Kontor , Péter Balogh , Péter Czine

Intuitive eating, as a special form of conscious eating based on internal instincts, has been the subject of several studies so far, and there is ongoing scientific interest in the topic. At the same time, few studies have been conducted on a Hungarian sample. The aim of this study is to verify the structural validity of the Intuitive Eating Scale 2, based on a Hungarian sample of 990 participants, representative in terms of gender, age, and settlement. Another goal is to explore whether clusters that characterize the Hungarian population can be developed with IES2. To examine the objectives, confirmatory factor analysis (CFA) and latent profile analysis (LPA) were conducted. According to our results, with respect to Hungary, each of four subscales can be applied with adequate reliability. Well-separated clusters emerged, including the following eating habits: ‘Inner Cue Ignorers', ‘Emotional Eaters', ‘Intuitive Eaters' and ‘Disinterested Eaters'.

直觉进食是一种基于内在本能的特殊形式的有意识进食，迄今已成为多项研究的主题，科学界对这一主题的兴趣也在不断增长。与此同时，针对匈牙利样本的研究却寥寥无几。本研究的目的是验证 "直觉进食量表 2 "的结构有效性，该量表以匈牙利样本为基础，共有 990 名参与者，在性别、年龄和居住地方面都具有代表性。另一个目的是探索是否可以通过直觉进食量表 2 发展出具有匈牙利人口特征的群组。为实现上述目标，我们进行了确认性因子分析（CFA）和潜在特征分析（LPA）。结果表明，就匈牙利而言，四个分量表中的每个分量表都具有足够的可靠性。出现了分离良好的聚类，包括以下饮食习惯：内心暗示忽视者"、"情绪化进食者"、"直觉进食者 "和 "不感兴趣进食者"。

引用次数: 0

Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity 胡椒汤：尼日利亚传统菜肴的文化和烹饪探索，重点关注健康益处和抗菌活性

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-12 DOI: 10.1016/j.ijgfs.2024.101036

Alice Njolke Mafe , Great Iruoghene Edo , Patrick Othuke Akpoghelie , Emad Yousif , Tayser Sumer Gaaz , Rapheal Ajiri Opiti , Priscillia Nkem Onyibe , Joseph Oghenewogaga Owheruo , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Arthur Efeoghene Athan Essaghah , Evidence Akhayere , Huzaifa Umar

Nigerian pepper soup, a traditional dish deeply rooted in the country's culinary heritage, holds significant cultural importance both year-round and during festivities. Despite its name, the dish is primarily seasoned with chili peppers, rather than black pepper, giving it its characteristic heat and flavor. This research explores the cultural and health significance of Nigerian pepper soup, with a particular focus on its antimicrobial properties. Ingredients such as ginger, garlic, and chili peppers have been shown to possess antioxidant and antibacterial qualities, contributing to the soup's reputed healing properties. The dish showcases a variety of flavors and ingredients, including goat, chicken, assorted meats, catfish, and even vegetarian adaptations, catering to diverse palates. Additionally, the study examines modern adaptations, such as fusion flavors and health-conscious versions, alongside the traditional recipe. This comprehensive exploration highlights the dish's cultural importance, rich flavors, and potential health benefits, securing its place as a standout in both Nigerian and global culinary traditions.

尼日利亚胡椒汤是一道传统菜肴，深深植根于该国的烹饪传统，在全年和节日期间都具有重要的文化意义。这道菜虽然名为胡椒汤，但主要是用辣椒而非黑胡椒调味，因此具有独特的热度和风味。本研究探讨了尼日利亚辣椒汤的文化和健康意义，尤其关注其抗菌特性。生姜、大蒜和辣椒等配料已被证明具有抗氧化和抗菌的功效，这也是该汤被誉为具有治疗功效的原因之一。这道菜展示了多种口味和配料，包括山羊肉、鸡肉、各种肉类、鲶鱼，甚至还有素食，以迎合不同的口味。此外，本研究还对传统菜谱进行了现代改良，如融合口味和注重健康的版本。这一全面的探索突出了这道菜的文化重要性、丰富的口味和潜在的健康益处，确保了它在尼日利亚和全球烹饪传统中的突出地位。

{"title":"Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity","authors":"Alice Njolke Mafe , Great Iruoghene Edo , Patrick Othuke Akpoghelie , Emad Yousif , Tayser Sumer Gaaz , Rapheal Ajiri Opiti , Priscillia Nkem Onyibe , Joseph Oghenewogaga Owheruo , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Arthur Efeoghene Athan Essaghah , Evidence Akhayere , Huzaifa Umar","doi":"10.1016/j.ijgfs.2024.101036","DOIUrl":"10.1016/j.ijgfs.2024.101036","url":null,"abstract":"<div><div>Nigerian pepper soup, a traditional dish deeply rooted in the country's culinary heritage, holds significant cultural importance both year-round and during festivities. Despite its name, the dish is primarily seasoned with chili peppers, rather than black pepper, giving it its characteristic heat and flavor. This research explores the cultural and health significance of Nigerian pepper soup, with a particular focus on its antimicrobial properties. Ingredients such as ginger, garlic, and chili peppers have been shown to possess antioxidant and antibacterial qualities, contributing to the soup's reputed healing properties. The dish showcases a variety of flavors and ingredients, including goat, chicken, assorted meats, catfish, and even vegetarian adaptations, catering to diverse palates. Additionally, the study examines modern adaptations, such as fusion flavors and health-conscious versions, alongside the traditional recipe. This comprehensive exploration highlights the dish's cultural importance, rich flavors, and potential health benefits, securing its place as a standout in both Nigerian and global culinary traditions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101036"},"PeriodicalIF":3.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433867","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

Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism 不吃反季节食品：旅游业中美食身份的商品化与认证

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-11 DOI: 10.1016/j.ijgfs.2024.101035

Denian Cheng , Jian Wu , Xiaolian (Sharleen) Chen , Yongbo Zhou

Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou's gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture's authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.

美食认同是一个新兴概念，在理解文化和社会动态方面具有相当大的解释力。本研究探讨了美食认同的含义及其旅游商品化所涉及的文化和社会过程。研究在中国苏州进行，采用了多种定性方法，包括参与观察、二手文献分析和半结构式访谈。分析表明，苏州美食特色的本质在于季节性，即当地食品供需的周期性变化。这种季节性特征的商品化已转化为对游客的文化诱惑。利益相关者战略性地利用季节性选择和烹饪展示来彰显地区美食特色。然而，不道德的食品商业行为--无视季节性和过早生产食品--破坏了这些努力，威胁了季节性饮食文化的真实性。这项研究加深了我们对美食身份的地方性意义及其在旅游业中的商品化和认证的理解。

{"title":"Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism","authors":"Denian Cheng , Jian Wu , Xiaolian (Sharleen) Chen , Yongbo Zhou","doi":"10.1016/j.ijgfs.2024.101035","DOIUrl":"10.1016/j.ijgfs.2024.101035","url":null,"abstract":"<div><div>Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou's gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture's authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101035"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142535430","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