Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?

Abstract

The Mediterranean diet is considered a set of food, social, and cultural related habits from the countries of the Mediterranean basin. The present research shows similarities and differences in ingredients use, and therefore flavors, of traditional recipes from five Mediterranean countries (Egypt, Lebanon, Italy, Portugal, Spain). Over 200 recipes were statistically analyzed (Q Cochran, Sheskin post-hoc, Correspondence Analysis). Results showed that five ingredients were shared across countries, which also belonged to an important culinary basis, the sofrito. Despite sharing some ingredients (e.g.: olive oil) significant differences contributed to each country's distinct flavor (e.g.: lemon in Egypt and Lebanon).