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Profesyonel Aşçıların Tat ve Lezzet Kavramlarına İlişkin Bilgi Düzeylerinin Belirlenmesi

Year 2021, Volume: 24 Issue: 2, 310 - 329, 30.12.2021

Abstract

Tat ve lezzet kavramlarının günlük dilde sık sık birbirlerinin yerine kullandıkları görülmektedir. Bu iki kavramın kullanım şekli ve doğru kullanılma durumunun belirlenmesi gıda ve turizm sektörü için oldukça önemlidir. Bu nedenle çalışmamızda profesyonel aşçıların tat ve lezzet kavramlarını ilişkin bilgi düzeylerinin belirlenmesi amaçlanmıştır. Çalışma, Türkiye Aşçılar Federasyonu (TAFED)’e bağlı 396 katılımcı ile yapılmıştır. Araştırmanın veri toplamasında anket formu kullanılmıştır. Anket sorularının son iki sorusu kavramların tanımlayıcı nitelikte açık uçlu sorulardan oluşmaktadır. Bu çalışmanın sonuçlarına göre profesyonel aşçıların tat ve lezzet kavramlarına ilişkin net ve doğru bilgiye sahip olmadıkları belirlenmiştir. Bu nedenle tat ve lezzet arasındaki farklılığın ortaya koyulabilmesi için yeni araştırmalar yapılması ve kavramların tanımlarının net şekilde ortaya koyulması önerilmektedir.

References

  • Referans1 Abdi, H. (2002). What can cognitive psychology and sensory evaluation learn from each other? Food Quality and preference, 13(7-8), 445-451.
  • Referans2 Auvray, M., & Spence, C. (2008). The multisensory perception of flavor. Consciousness and cognition, 17(3), 1016-1031.
  • Referans3 Boyacı, D. (2019). Duyuların lezzet algısı ve satın alma niyetine etkisi. Adnan Menderes Üniversitesi Sosyal Bilimler Enstitüsü, Yayınlanmış Yüksek Lisans Tezi.
  • Referans4 Delwiche, J. (2004). The impact of perceptual interactions on perceived flavor. Food Quality and preference, 15(2), 137-146. doi:10.1016/S0950-3293(03)00041-7
  • Referans5 Elder, R. S., & Krishna, A. (2010). The effects of advertising copy on sensory thoughts and perceived taste. Journal of consumer research, 36(5), 748-756. Referans6 Han, P., Seo, H. S., Klockow, M., Yan, X., Hähner, A., & Hummel, T. (2021). Oral irritation in patients with chemosensory dysfunction. Flavour and Fragrance Journal. Referans7 Heath, T. P., Melichar, J. K., Nutt, D. J., & Donaldson, L. F. (2006). Human taste thresholds are modulated by serotonin and noradrenaline. Journal of Neuroscience, 26(49), 12664-12671.
  • Referans8 Ishii, R., Yamaguchi, S., & O'Mahony, M. (1992). Measures of taste discriminability for sweet, salty and umami stimuli: Japanese versus Americans. Chemical senses, 17(4), 365-380. Referans9 ISO. (1992). 5492. Terms relating to sensory analysis. International Organization for Standardization. Vienna: Austrian Standards Institute.
  • Referans10 ISO. (2008). 5492. Terms relating to sensory analysis. International Organization for Standardization. Vienna: Austrian Standards Institute.
  • Referans11 Karakuş, S. Ş. (2013). Tat Algılamayı Etkileyen Faktörler (Factor Affecting Perception of Taste). Journal of Tourism and Gastronomy Studies, 26, 34.
  • Referans12 Karaman, E. E., & Çetinkaya, N. (2020). Gıda Tercihinde Duyuların Rolü: Tat Duyusunun Tat Testi İle Demografik Özelliklere Göre Farklılığının Tespiti. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 24(2), 883-898.
  • Referans13 Klausmeier, H. J. (1992). Concept learning and concept teaching. Educational Psychologist, 27(3), 267-286. doi:10.1207/s15326985ep2703_1
  • Referans14 Klosse, P. (2019). The essence of gastronomy: Understanding the flavor of foods and beverages: CRC Press.
  • Referans15 Krishna, A. (2012). An integrative review of sensory marketing: Engaging the senses to affect perception, judgment and behavior. Journal of consumer psychology, 22(3), 332-351.
  • Referans16 Kurtuldu, E., Miloğlu, Ö., Derindağ, G., & Özdoğan, A. (2018). Tat Duyu Bozukluklarına Genel Bakış. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi, 28(2), 277-283.
  • Referans17 Lawless, H. (1991). The sense of smell in food quality and sensory evaluation. Journal of Food Quality, 14(1), 33-60.
  • Referans18 Lawless, H., Rozin, P., & Shenker, J. (1985). Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper. Chemical senses, 10(4), 579-589.
  • Referans19 Lindemann, B. (1996). Taste reception. Physiological reviews, 76(3), 719-766.
  • Referans20 Mason, R. L., & Nottingham, S. M. (2008). Sensory evaluation manual. Sensory Evaluation Manual. The University of Queensland.
  • Referans21 Nagata, H., Dalton, P., Doolittle, N., & Breslin, P. A. (2005). Psychophysical isolation of the modality responsible for detecting multimodal stimuli: a chemosensory example. Journal of Experimental Psychology: Human Perception and Performance, 31(1), 101.
  • Referans22 Nakhleh, M. B. (1992). Why some students don't learn chemistry: Chemical misconceptions. Journal of chemical education, 69(3), 191.
  • Referans23 Piqueras‐Fiszman, B., & Spence, C. (2012). The influence of the color of the cup on consumers' perception of a hot beverage. Journal of Sensory Studies, 27(5), 324-331.
  • Referans24 Prescott, J. (2015). Multisensory processes in flavour perception and their influence on food choice. Current Opinion in Food Science, 3, 47-52.
  • Referans25 Rozin, P. (1982). " Taste–smell confusions" and the duality of the olfactory sense. Perception & psychophysics, 397-401. doi:10.3758/BF03202667
  • Referans26 Sato, K., Endo, S., & Tomita, H. (2002). Sensitivity of three loci on the tongue and soft palate to four basic tastes in smokers and non-smokers. Acta Oto-Laryngologica, 122(4), 74-82.
  • Referans27 Savarin, B. (2018). Lezzetin fizyolojisi ya da yüce mutfak üzerine düşünceler (İkinci baskı)(Çev. Bucak, H.). İstanbul: Oğlak Yayıncılık (Eserin orijinali 1825’de yayımlandı).
  • Referans28 Schiffman, S. S. (2000). Taste quality and neural coding: implications from psychophysics and neurophysiology. Physiology & behavior, 69(1-2), 147-159.
  • Referans29 Shepherd, G. M., & Shepherd, G. (2011). Neurogastronomy: Columbia University Press.
  • Referans30 Sonis, S., Faizo, R., & Fang, L. (2004). Ağız Hastalıklarının Sırları. Ceviren: Hakkı Tanyeri. İstanbul: Nobel Tıp Kitabevleri.
  • Referans31 Spence, C. (2012). Auditory contributions to flavour perception and feeding behaviour. Physiology & behavior, 107(4), 505-515. doi:10.1016/j.physbeh.2012.04.022
  • Referans32 Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010). Does food color influence taste and flavor perception in humans? Chemosensory Perception, 3(1), 68-84.
  • Referans33 Spence, C., Smith, B., & Auvray, M. (2015). Confusing tastes and flavours. Perception and its modalities, 247-274.
  • Referans34 Stein, M., Larrabee, T. G., & Barman, C. R. (2008). A study of common beliefs and misconceptions in physical science. Journal of Elementary Science Education, 20(2), 1-11.
  • Referans35 TDK. (2021). Retrieved from https://sozluk.gov.tr/ Erişim Tarihi: 15.06.2021
  • Referans36 Tournier, C., Sulmont-Rossé, C., & Guichard, E. (2007). Flavour perception: aroma, taste and texture interactions. In (pp. 246-257): Global Science Books.
  • Referans37 Üce, M., & Ceyhan, İ. (2019). Misconception in Chemistry Education and Practices to Eliminate Them: Literature Analysis. Journal of Education and Training Studies, 7(3), 202-208.
  • Referans38 Viana, F. (2011). Chemosensory properties of the trigeminal system. ACS chemical neuroscience, 2(1), 38-50.
Year 2021, Volume: 24 Issue: 2, 310 - 329, 30.12.2021

Abstract

References

  • Referans1 Abdi, H. (2002). What can cognitive psychology and sensory evaluation learn from each other? Food Quality and preference, 13(7-8), 445-451.
  • Referans2 Auvray, M., & Spence, C. (2008). The multisensory perception of flavor. Consciousness and cognition, 17(3), 1016-1031.
  • Referans3 Boyacı, D. (2019). Duyuların lezzet algısı ve satın alma niyetine etkisi. Adnan Menderes Üniversitesi Sosyal Bilimler Enstitüsü, Yayınlanmış Yüksek Lisans Tezi.
  • Referans4 Delwiche, J. (2004). The impact of perceptual interactions on perceived flavor. Food Quality and preference, 15(2), 137-146. doi:10.1016/S0950-3293(03)00041-7
  • Referans5 Elder, R. S., & Krishna, A. (2010). The effects of advertising copy on sensory thoughts and perceived taste. Journal of consumer research, 36(5), 748-756. Referans6 Han, P., Seo, H. S., Klockow, M., Yan, X., Hähner, A., & Hummel, T. (2021). Oral irritation in patients with chemosensory dysfunction. Flavour and Fragrance Journal. Referans7 Heath, T. P., Melichar, J. K., Nutt, D. J., & Donaldson, L. F. (2006). Human taste thresholds are modulated by serotonin and noradrenaline. Journal of Neuroscience, 26(49), 12664-12671.
  • Referans8 Ishii, R., Yamaguchi, S., & O'Mahony, M. (1992). Measures of taste discriminability for sweet, salty and umami stimuli: Japanese versus Americans. Chemical senses, 17(4), 365-380. Referans9 ISO. (1992). 5492. Terms relating to sensory analysis. International Organization for Standardization. Vienna: Austrian Standards Institute.
  • Referans10 ISO. (2008). 5492. Terms relating to sensory analysis. International Organization for Standardization. Vienna: Austrian Standards Institute.
  • Referans11 Karakuş, S. Ş. (2013). Tat Algılamayı Etkileyen Faktörler (Factor Affecting Perception of Taste). Journal of Tourism and Gastronomy Studies, 26, 34.
  • Referans12 Karaman, E. E., & Çetinkaya, N. (2020). Gıda Tercihinde Duyuların Rolü: Tat Duyusunun Tat Testi İle Demografik Özelliklere Göre Farklılığının Tespiti. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 24(2), 883-898.
  • Referans13 Klausmeier, H. J. (1992). Concept learning and concept teaching. Educational Psychologist, 27(3), 267-286. doi:10.1207/s15326985ep2703_1
  • Referans14 Klosse, P. (2019). The essence of gastronomy: Understanding the flavor of foods and beverages: CRC Press.
  • Referans15 Krishna, A. (2012). An integrative review of sensory marketing: Engaging the senses to affect perception, judgment and behavior. Journal of consumer psychology, 22(3), 332-351.
  • Referans16 Kurtuldu, E., Miloğlu, Ö., Derindağ, G., & Özdoğan, A. (2018). Tat Duyu Bozukluklarına Genel Bakış. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi, 28(2), 277-283.
  • Referans17 Lawless, H. (1991). The sense of smell in food quality and sensory evaluation. Journal of Food Quality, 14(1), 33-60.
  • Referans18 Lawless, H., Rozin, P., & Shenker, J. (1985). Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper. Chemical senses, 10(4), 579-589.
  • Referans19 Lindemann, B. (1996). Taste reception. Physiological reviews, 76(3), 719-766.
  • Referans20 Mason, R. L., & Nottingham, S. M. (2008). Sensory evaluation manual. Sensory Evaluation Manual. The University of Queensland.
  • Referans21 Nagata, H., Dalton, P., Doolittle, N., & Breslin, P. A. (2005). Psychophysical isolation of the modality responsible for detecting multimodal stimuli: a chemosensory example. Journal of Experimental Psychology: Human Perception and Performance, 31(1), 101.
  • Referans22 Nakhleh, M. B. (1992). Why some students don't learn chemistry: Chemical misconceptions. Journal of chemical education, 69(3), 191.
  • Referans23 Piqueras‐Fiszman, B., & Spence, C. (2012). The influence of the color of the cup on consumers' perception of a hot beverage. Journal of Sensory Studies, 27(5), 324-331.
  • Referans24 Prescott, J. (2015). Multisensory processes in flavour perception and their influence on food choice. Current Opinion in Food Science, 3, 47-52.
  • Referans25 Rozin, P. (1982). " Taste–smell confusions" and the duality of the olfactory sense. Perception & psychophysics, 397-401. doi:10.3758/BF03202667
  • Referans26 Sato, K., Endo, S., & Tomita, H. (2002). Sensitivity of three loci on the tongue and soft palate to four basic tastes in smokers and non-smokers. Acta Oto-Laryngologica, 122(4), 74-82.
  • Referans27 Savarin, B. (2018). Lezzetin fizyolojisi ya da yüce mutfak üzerine düşünceler (İkinci baskı)(Çev. Bucak, H.). İstanbul: Oğlak Yayıncılık (Eserin orijinali 1825’de yayımlandı).
  • Referans28 Schiffman, S. S. (2000). Taste quality and neural coding: implications from psychophysics and neurophysiology. Physiology & behavior, 69(1-2), 147-159.
  • Referans29 Shepherd, G. M., & Shepherd, G. (2011). Neurogastronomy: Columbia University Press.
  • Referans30 Sonis, S., Faizo, R., & Fang, L. (2004). Ağız Hastalıklarının Sırları. Ceviren: Hakkı Tanyeri. İstanbul: Nobel Tıp Kitabevleri.
  • Referans31 Spence, C. (2012). Auditory contributions to flavour perception and feeding behaviour. Physiology & behavior, 107(4), 505-515. doi:10.1016/j.physbeh.2012.04.022
  • Referans32 Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010). Does food color influence taste and flavor perception in humans? Chemosensory Perception, 3(1), 68-84.
  • Referans33 Spence, C., Smith, B., & Auvray, M. (2015). Confusing tastes and flavours. Perception and its modalities, 247-274.
  • Referans34 Stein, M., Larrabee, T. G., & Barman, C. R. (2008). A study of common beliefs and misconceptions in physical science. Journal of Elementary Science Education, 20(2), 1-11.
  • Referans35 TDK. (2021). Retrieved from https://sozluk.gov.tr/ Erişim Tarihi: 15.06.2021
  • Referans36 Tournier, C., Sulmont-Rossé, C., & Guichard, E. (2007). Flavour perception: aroma, taste and texture interactions. In (pp. 246-257): Global Science Books.
  • Referans37 Üce, M., & Ceyhan, İ. (2019). Misconception in Chemistry Education and Practices to Eliminate Them: Literature Analysis. Journal of Education and Training Studies, 7(3), 202-208.
  • Referans38 Viana, F. (2011). Chemosensory properties of the trigeminal system. ACS chemical neuroscience, 2(1), 38-50.
There are 35 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Articles
Authors

Dorukan Boyacı 0000-0002-0920-4777

Melih İçigen 0000-0002-4173-505X

Publication Date December 30, 2021
Published in Issue Year 2021 Volume: 24 Issue: 2

Cite

APA Boyacı, D., & İçigen, M. (2021). Profesyonel Aşçıların Tat ve Lezzet Kavramlarına İlişkin Bilgi Düzeylerinin Belirlenmesi. Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi Dergisi, 24(2), 310-329.