UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION

Year 2019, , 396 - 408, 15.05.2019

Bengu Ozturk , Burcak Zeyrekce

https://doi.org/10.15237/gida.GD19012

Abstract

Natural flavor compounds give
natural taste and odor characteristics to the food ingredients. According to
food pairing theory, ingredients that contain higher number of shared flavor
compounds go well together in a dish. In this study, flavor network analysis
was used to create a new food in Marmara Region by evaluating the ingredient
pairs based on number of shared compounds. A new dessert with four main
ingredients, rice, milk, bean and figs that shared higher number of flavor
compounds was formulated. Among the flavour compounds, eight of them were
common in all four ingredients and they interestingly had similar taste and
odor characteristics which showed how flavor pairing worked well in design of
new dish. According to 9-point hedonic scale of consumer preference test, 80%
of 20 panelists extremely liked the dish. Knowledge on flavour science and food
pairing theory will pave the way to create highly preferable food formulations.

Keywords

Network analysis, flavor compounds, new recipe, sensory characteristics, Marmara region

MARMARA BÖLGESİNDE YENİ BİR TATLI TARİFİ İÇİN LEZZET BİLEŞİKLERİ AĞ ANALİZİNİN KULLANIMI

Abstract

Doğal lezzet bileşikleri gıda malzemelerine karakteristik
tat ve koku özelliklerini vermektedir. Gıda eşleştirme teorisine göre, yüksek sayıda
ortak lezzet bileşiği içeren gıda malzemeleri birbiriyle uyum içerisinde güzel
tat veren bir yemek oluşturabilir. Bu çalışmada, Marmara Bölgesi’nde yeni bir
tarif oluşturmak için, malzemeler içerdikleri ortak bileşik sayısına göre
değerlendirilip tat bileşikleri ağ analizi metodu kullanıldı. Yüksek sayıda
ortak bileşik içeren eşleştirmelerden pirinç, süt, kuru fasulye ve incir
malzemelerini ihtiva eden yeni bir tatlı geliştirildi. Ortak bileşiklerden
sekiz tanesinin dört malzemede de bulunduğu ve şaşırtıcı bir şekilde birbiriyle
benzer tat ve koku maddeleri içerdiği görüldü ki bu da lezzet eşleştirme
teorisinin bu bölgedeki yeni bir tarif için kullanılabildiğini göstermektedir.
9-noktalı hedonik skala testine göre, 20 panelistin %80’i ‘Fevkalade beğendim’
seçeneğini işaretlemiştir. Lezzet bilimi ve gıda eşleştirme teorisinin
bilinmesi, tüketimi çok tercih edilen yeni gıda formülasyonlarının
geliştirilmesi imkânını bize verebilecektir.

Keywords

Ağ analizi, lezzet bileşikleri, yeni tarif, duyusal özellikler, Marmara Bölgesi

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