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

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.

Anahtar Kelimeler:

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

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

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,

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