Structural characterization of solvent-based food preparation of jellyfish

Jellyfish as a potential sustainable food material has recently gained increasing interest. However, with their soft gel-like texture and easy spoilage, it remains challenging to achieve desirable edible structures from jellyfish. The culinary preparation of jellyfish is a complex process and extends beyond conventional cooking methods. In this study, we investigate the transformation of jellyfish into crispy-like structures by manipulating their microstructural and mechanical properties through a solvent-based preparation. The study focuses on the use of "poor solvents", namely ethanol and acetone, and employs rheology measurements and quantitative microscopy techniques to analyze the effects of these solvents on the mechanical properties and microstructure of jellyfish. Our findings reveal that both ethanol and acetone lead to a significant increase in jellyfish hardness and deswelling. Notably, a micro-scale network is formed within the jellyfish matrix, and this network is then mechanically reinforced before a crispy-like texture can be obtained. Our study points to solvent polarity as also being a crucial factor for creating these effects and determines an upper polarity limit in the range of 12.2-12.9 MPa1/2 for added solvents, corresponding to approximately 60% of added ethanol or 70% of added acetone. Our study highlights that solvent-based preparation serves as a "reverse cooking" technique, where mechanical modification rather than traditional softening mechanisms are employed to stabilize and strengthen the microstructures and fibers of jellyfish. By elucidating the underlying mechanisms of solvent-induced stabilization, our findings may facilitate the development of innovative and sustainable culinary practices, paving the way for broader applications of jellyfish and other soft edible materials in the gastronomic landscape.

The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces

In this paper, we present the findings of a study investigating the impact of shape on the taste perception of chocolate. Previous research has explored the influence of various sensory information on taste perception, but there has been little focus on the effect of food shape being eaten on taste perception. To explore this, we focused on the Bouba-Kiki effect, illustrating an interaction between shape and several modalities, and investigated the effect of Bouba- and Kiki-shaped (rounded and angular) foods eaten on taste perception. We utilized a 3D food printer to produce four different shapes of chocolate pieces based on the Bouba-Kiki. Participants tasted each piece and completed a chocolate flavor questionnaire. With Bayesian analysis, we determined that the Bouba-shaped chocolate pieces were perceived as sweeter than the Kiki-shaped ones, supporting earlier studies on crossmodal correspondences between shape and taste perception. However, there were no significant differences in ratings of other tastes, such as sourness and bitterness. Our research indicates that shape can affect taste perception during consumption and suggests that 3D food printers offer an opportunity to design specific shapes that influence taste experiences.

Gastronomy unravelled by physics: Gastrophysics

Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.