Akademik Arşiv / Institutional Repository

Environmental variation in taste perception: an evaluation of basic tastes at sea level and 2200 m altitude using a trained sensory panel

Thu, 01 Jan 2026 00:00:00 GMT

Environmental variation in taste perception: an evaluation of basic tastes at sea level and 2200 m altitude using a trained sensory panel Avcıkurt, Cevdet; Sarıoğlan, Mehmet; Dinç, Yakup; Gürs, Batuhan Taste perception is not determined solely by the chemical composition of food; it may also be shaped by environmental conditions. Previous research has suggested that hypobaric atmosphere, ambient noise, and temperature can influence gustatory perception. Rahne et al. (2018), for example, showed that hypobaric conditions may reduce gustatory sensitivity, while white noise may selectively impair sensitivity to sweet and sour tastes. Likewise, Green and Andrew (2017) demonstrated that temperature exerts stimulus- dependent effects on bitter taste perception. In addition, research on aircraft cabin environments has highlighted that reduced air pressure, low humidity, and background noise can weaken the overall tasting experience (Spence, 2017). Despite these findings, environmental influences on taste have largely been examined separately, and comparative field-based studies remain limited. This paper proposes a research design to examine whether basic taste perception varies across two distinct environmental settings: sea level and 2200 m altitude. The study will focus on the five basic tastes, namely sweet, salty, sour, bitter, and umami, and will be conducted using a trained sensory panel. The research is structured in three stages. In the first stage, panelists will be selected and trained to recognize, discriminate, and rate the intensity of basic tastes. In the second stage, reference sensory evaluations will be carried out at sea level under standardized conditions. In the third stage, the same panelists will repeat the evaluations at 2200 m altitude, allowing for a direct comparison between the two environments. The proposed study is expected to contribute to the gastronomy literature by addressing taste perception within a real environmental context. By moving beyond laboratory-based or single-factor approaches, it offers a comparative sensory framework for understanding how altitude may influence taste perception under field conditions. The findings may provide useful implications for destination gastronomy, sensory product development, and the design of food and beverage experiences in high-altitude settings.

Quality characteristics of chicken meat marinated with antioxidant-rich fruit juices and powders.

Thu, 01 Jan 2026 00:00:00 GMT

Quality characteristics of chicken meat marinated with antioxidant-rich fruit juices and powders. Savaş, Elif; Gürs, Batuhan This study investigated the effects of functional marinades prepared from pomegranate, kiwi, and pineapple juices and powders on the technological, textural, and antioxidant properties of chicken breast meat. Marinades served as functional alternatives to standard marination liquids containing water, oil, and salt. Physicochemical parameters (pH, moisture, water activity, color), texture profile analysis (TPA), and thermal behavior (by DSC) were evaluated. Cooking loss, cooking yield, marinade absorption, and marinade retention were also determined. Antioxidant capacity was assessed via total phenolic content, CUPRAC, and DPPH assays. Significant differences (p<0.05) were found among treatments for hardness, cohesiveness, gumminess, and resilience. Kiwi powder (KP) and pomegranate powder (PMP) yielded the highest hardness and resilience, indicating denser and more elastic protein matrices. Juice-based treatments resulted in softer textures due to dilution of enzymatic and phenolic activity. Marinades containing water increased protein denaturation temperatures, while acidic pomegranate and pineapple juices decreased L* values. Fruit-based marinades increased antioxidant capacity, particularly in powder form. Overall, both fruit type and physical form influenced meat quality. Powders enhanced structural integrity and elasticity, whereas juices acted as tenderizing and antioxidant agents. These results highlight the potential of fruit-derived marinades as natural, clean-label alternatives for improving texture, color, and oxidative stability in poultry products.

From technology to the table: Discovering consumer acceptance of Silicon Valley-inspired foods

Thu, 01 Jan 2026 00:00:00 GMT

From technology to the table: Discovering consumer acceptance of Silicon Valley-inspired foods Sarıoğlan, Mehmet; Avcıkurt, Cevdet; Gürs, Batuhan This study investigates consumer acceptance of Silicon Valley-inspired foods by examining the cognitive, emotional, and behavioral processes that shape purchase intention. Silicon Valley-inspired foods represent the convergence of food and advanced technology and include applications such as 3D-printed foods, smart and sensory gardens, drone- and robot-assisted food delivery, advanced plant-based alternatives, and digitally supported food production systems. The study develops a conceptual model based on technology acceptance and planned behavior perspectives, focusing on Silicon Valley product perception, attractiveness, general attitude, perceived risk, and purchase intention. A quantitative research design was employed, and data were collected from 400 consumers. The proposed relationships were analyzed using Partial Least Squares Structural Equation Modeling. The findings indicate that perceptions of Silicon Valley-inspired foods positively influence attractiveness and general attitudes. Attitudinal evaluations have a significant positive effect on purchase intention, whereas the direct relationship between product perception and purchase intention is not significant. Perceived risk has a negative effect on purchase intention and constitutes an important barrier to the acceptance of innovative food technologies. The results demonstrate that consumers’ acceptance of technology-based food innovations is largely shaped by favorable attitudes and the reduction of perceived risks. Transparent communication, experiential marketing, sensory familiarity, and safety assurances are therefore recommended to support consumer confidence and market acceptance.

Gastronomide meşruiyetin iki yüzü: Michelin yıldızlı restoranlarda uzman otorite ve tüketici söyleminin kesişimi

Wed, 01 Jan 2025 00:00:00 GMT

Gastronomide meşruiyetin iki yüzü: Michelin yıldızlı restoranlarda uzman otorite ve tüketici söyleminin kesişimi Gürs, Batuhan; Aydınlı, Feridun Bu çalışma, kurumsal meşruiyet kuramı çerçevesinde Türkiye’deki Michelin yıldızlı restoranların uzman otorite ve tüketici söylemi tarafından nasıl değerlendirildiğini incelemektedir. Michelin Rehberi’nin profesyonel ve kurumsal değerlendirmeleri ile çevrim içi tüketici yorumlarında ortaya çıkan deneyim anlatılarının restoranların meşruiyetinin oluşumundaki rolleri karşılaştırmalı olarak ele alınmıştır. Araştırmada, 2010–2025 yılları arasında Türkiye’deki Michelin yıldızlı restoranlara ilişkin TripAdvisor platformunda yayımlanan 2.811 özgün İngilizce yorum incelenmiştir. Verilerin analizinde Gizli Dirichlet Ayrıştırması konu modelleme yöntemi ve VADER duygu analizi kullanılmıştır. Konu modellemesi sonucunda hizmet kalitesi, yemek deneyimi, uluslararası mutfak, yerellik, yaratıcılık, ambiyans, personel, sunum ve fiyat olmak üzere dokuz tema belirlenmiştir. Bulgular, tüketici değerlendirmelerinde personel ve yaratıcılık temalarının yüksek memnuniyet düzeyleriyle öne çıktığını, sunum temasının ise görece daha düşük değerlendirildiğini göstermiştir. Michelin Rehberi’nin kurumsal otoritesi restoranlara geçerlilik ve sembolik değer kazandırırken, tüketicilerin dijital platformlardaki deneyim anlatıları restoranların toplumsal kabulünü ve uygunluk algısını şekillendirmektedir. Sonuç olarak Michelin yıldızlı restoranların gastronomik meşruiyetinin yalnızca uzman değerlendirmeleriyle değil, uzman otorite ile tüketici söyleminin karşılıklı etkileşimi sonucunda oluştuğu değerlendirilmiştir.