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Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography–mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.

The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and taste of chicken soup. Three cooking methods with various stewing times were compared: ceramic pot (CP), electric pressure cooker (EPC), and combi oven (CO). Analyses were conducted using electron-nose, electron-tongue, gas chromatography–ion mobility spectrometry (GC–IMS), automatic amino acid analysis, and chemometric methods. A total of 14 amino acids, including significant umami contributors, were identified. The taste components of CP and CO chicken soups were relatively similar. In total, 39 volatile aroma compounds, predominantly aldehydes, ketones, and alcohols, were identified. Aldehydes were the most abundant compounds, and 23 key aroma compounds were identified. Pearson’s correlation analyses revealed distinct correlations between various amino acids (e.g., glutamic acid and serine) and specific volatile compounds. The aroma compounds from the CP and CO samples showed similarities. The results of this study provide a reference for the application of one-touch cooking of chicken soup in versatile steam ovens.

The transition from adolescence to university life represents a crucial period during which dietary choices can significantly influence long-term health outcomes. While the benefits of consuming a diet rich in fruits and vegetables (FVs) are widely acknowledged, there remains a noticeable gap in research concerning the factors influencing the consumption of specific FV varieties among university students. This study aimed to investigate the factors and barriers influencing the diversity of fruit and vegetable intake among undergraduate students. A cross-sectional study involving 542 undergraduate students (with an average age of 20.6 ± 0.1 years and a body mass index of 21.3 ± 0.2 kg/m2) was conducted at Chulalongkorn University in Bangkok, Thailand, between February and September 2022. Most students showed a preference for tropical fruits with inedible peels (88.2%) and Brassicaceae vegetables (91.0%), whereas lower consumption was observed for citrus fruits (19.7%) and Fabaceae vegetables (43.7%). Sociodemographic factors and cooking methods significantly influenced FV intake, with non-consumption associated with male students, independent living, lower BMI, and advanced academic years. A lower quality of life was found to be correlated with a higher proportion of students who did not consume vegetables. Barriers to inadequate fruit intake included busy lifestyles, while taste preference emerged as the primary reason for fruit consumption. Busy lifestyles and perceived healthiness were identified as the main barriers and reasons for vegetable intake. The study highlights the importance of implementing strategies and improvements in the university environment to promote diverse FV consumption and encourage healthy dietary behaviors among students.

Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary practices during this significant period. Ceramics from three sites in the urban capital of Palermo and from the rural town of Casale San Pietro were analysed and compared. The multi-faceted organic residue analysis identified a range of commodities including animal products, vegetables, beeswax, pine and fruit products in the ceramics, with a complex mixing of resources observed in many cases, across all four sites and ceramic forms. Alongside the identification of commodities and how they were combined, new light has been shed on the patterning of resource use between these sites. The identification of dairy products in calcite wares from the rural site of Casale San Pietro and the absence of dairy in ceramics from the urban centre of Palermo presents interesting questions regarding the role of rural sites in food consumption and production in Islamic Sicily. This is the first time organic residue analysis of ceramics has been used to explore foodways in a medieval multi-faith society and offers new pathways to the understanding of pottery use and resources that were prepared, consumed and combined, reflecting cuisine in different socio-economic environments within the pluralistic population of medieval Sicily.

Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets and 30% of traditional dishes were rich in total dietary fiber. Moreover, Arabic sweets had trace amounts of vitamin A, vitamin E, and vitamin C. In specific sweets, vitamin A content showed variability, with values ranging from 8ug to 15 ug per 100 g of edible portions. Most of the traditional dishes contained traces of vitamin C. However, Tabboula stood out as the only dish that contributed to over 23% of the recommended daily value for vitamin C. Trace amounts of vitamins A, D, E, and C were present in almost all traditional Lebanese foods and Arabic sweets. This study revealed that these foods lack essential micronutrients and total dietary fibers.

Increased fruit and vegetable (FV) intake is associated with reduced blood pressure (BP). However, it is not clear whether the effect of FV on BP depends on the type of FV consumed. Furthermore, there is limited research regarding the comparative effect of juices or whole FV on BP. Baseline data from a prospective cohort study of 10 660 men aged 50–59 years examined not only the cross-sectional association between total FV intake but also specific types of FV and BP in France and Northern Ireland. BP was measured, and dietary intake assessed using FFQ. After adjusting for confounders, both systolic BP (SBP) and diastolic BP (DBP) were significantly inversely associated with total fruit, vegetable and fruit juice intake; however, when examined according to fruit or vegetable sub-type (citrus fruit, other fruit, fruit juices, cooked vegetables and raw vegetables), only the other fruit and raw vegetable categories were consistently associated with reduced SBP and DBP. In relation to the risk of hypertension based on SBP >140 mmHg, the OR for total fruit, vegetable and fruit juice intake (per fourth) was 0·95 (95 % CI 0·91, 1·00), with the same estimates being 0·98 (95 % CI 0·94, 1·02) for citrus fruit (per fourth), 1·02 (95 % CI 0·98, 1·06) for fruit juice (per fourth), 0·93 (95 % CI 0·89, 0·98) for other fruit (per fourth), 1·05 (95 % CI 0·99, 1·10) for cooked vegetable (per fourth) and 0·86 (95 % CI 0·80, 0·91) for raw vegetable intakes (per fourth). Similar results were obtained for DBP. In conclusion, a high overall intake of fruit, vegetables and fruit juice was inversely associated with SBP, DBP and risk of hypertension, but this differed by FV sub-type, suggesting that the strength of the association between FV sub-types and BP might be related to the type consumed, or to processing or cooking-related factors.

Sonneratia apetala , a nutrient-rich mangrove fruit, presents an opportunity for innovative food product development, offering potential health benefits and economic value through the creation of jam, jelly, and pickle. This innovative invention reveals the nutritional content including vitamins and minerals of Sonneratia apetala jam, jelly, and pickles from Nijhum Dwip in Hatiya Upazila, Noakhali District. These products contain Na, Mg, K, Ca, Mn, Fe, Cu, and Zn, which are essential for human nutrition. The texture and sensory qualities of the products depend on their Total Soluble Solids (TSS), acidity, moisture, pH, and total sugar content, with each parameter receiving an average score of 7 to 8 out of 9 (hedonic scale). Trace amounts of Cd, Cr, Pb, and Hg were found to be significantly below the safe consumption limits. F - , Cl - , SO 4 2- , soluble and total PO 4 3- concentrations were also below safety thresholds. The moisture, ash, protein, fat, fiber, pectin, sugar, carbohydrate, and caloric values highlight the dietary benefits and energy content of these products. The products exhibited higher levels of vitamin C and minerals compared to other citrus fruits. All tested parameters met safe consumption standards, ensuring product safety. These products underwent testing for Heterotrophic Bacterial Count to guarantee their safety. A one-year shelf life is ensured by conducting quarterly storage data checks and organoleptic tests by a 10-member jury panel. The one-way ANOVA test for sensory analysis and shelf life detection indicates statistically significant results. These products help mitigate nutrient deficiencies and promote health by regulating the diet. Applying this technology in grassroots jam, jelly, and pickle production could potentially boost the local economy by approximately $10,000 annually through the creation of small industries among the coastal population.

Human history began with the understanding of food, including what can be eaten, what cannot be eaten, and what is beneficial for health. This is the earliest and simplest form of food nutrition for humans. The history of nutrition, from ancient dietary habits to modern nutritional science as we know it today, is a fascinating journey spanning thousands of years. This article provides a comprehensive overview of the development history of human nutrition.

Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate marinade solutions on the quality and flavor of prepared beef. The results revealed that the thawing loss in the control group was 11.47%, and NaCl with sodium hexametaphosphate (SYCP) had the lowest thawing loss, with a value of 2.13%, which was reduced by 81.43% as compared to the control group. The shear force of the control group was 3.85 kg, and the shear work was 10.03 kg. The best tenderness was recorded in the NaCl with sodium hexametaphosphate (SYST) group, which had a shear force of 1.14 kg and shear work of 3.34 kg. The incorporation of phosphates suppressed fat oxidation and increased the total free amino acid content. Additionally, the levels of certain key volatile flavor compounds, particularly those associated with fat oxidation, such as hexanal, heptanal, octanal, and nonanal, were reduced. In terms of sensory evaluation, juiciness, flavor, tenderness, and overall acceptability in the treatment group were significantly increased (p < 0.05). Overall, the results indicate that adding phosphates can enhance the quality of processed beef, inhibit lipid oxidation, and improve sensory evaluation.