Istanbul Gelisim University (IGU), Faculty of Fine Arts (GSF) Deputy Dean and lecturer of Gastronomy and Culinary Arts Department, Asst. Prof. Dr. Murat Doğan's new article has been published.
Istanbul Gelisim University (IGU), Faculty of Fine Arts (GSF) Deputy Dean and lecturer of Gastronomy and Culinary Arts Department, Asst. Prof. Dr. Murat Doğan's new article has been published.
Doğan's article titled " Flavor and the Science of Flavor: A Study on the Flavor Perceptions of Chefs " in the Safran Journal of Culture and Tourism Research conducted a research on the science of taste and the taste perceptions of kitchen chefs. In the study, the concept of gastrophysics, which is a new research area, was mentioned and information on the related concept was given. In addition, guiding suggestions were made for kitchen chefs on the axis of taste and brain interaction. In the article, the concept of taste, the factors affecting taste, the relationship between brain and taste, flavor and taste, the perceptions of flavor in the human brain and the situations it develops were investigated by using the brainstorming method through the AnswerGarden program. The data obtained as a result of the brainstorming with the kitchen chefs were analyzed by making content analysis through the AnswerGarden program. As a result of the analysis of the data, 2 main themes were determined as "Harmony of Tastes and Presentation of Food" and 12 sub-themes were determined under these main themes.
From the abstract of the article:
This study aims to define flavor and flavor perception and to determine and prioritize the factors affecting the taste perceptions of kitchen chefs. First of all, a literature search was conducted for flavor, the relationships between the senses that affect flavor and the perception that flavor creates in the human brain. Then, to determine the factors affecting the flavor perceptions of kitchen chefs, a total of 63 participants were interviewed with the help of the AnswerGarden® program in real time in an electronic environment by the brainstorming method. A content analysis was applied to the data.Two main themes (compatibility of flavors and food presentation) and 12 sub-themes were determined and their frequencies calculated. Finally, "appropriate cooking technique and time" and "smell and aroma" themes were determined as the most important themes by the scoring of five experts. The results obtained and the responses of the expert and participant chefs were similar. Overall, flavor is a phenomenon that occurs with the effect of the senses and perceptions on the brain for food, suggesting that it may be related to the concept of gastrophysics.
The article's tag is as follows:
Ağan, C ve Doğan, M. (2022). Flavor and the Science of Flavor: A Study on the Flavor Perceptions of Chefs. (Saffron Journal of Culture and Tourism Research, 5(2): 199-219.
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