GASTRONOMİ 4.0 TEKNOLOJİLERİNİN FOOD PAİRİNG LİTERATÜRÜNE ETKİSİ: YAPAY ZEKÂ, 3D BASKI VE SANAL GERÇEKLİK UYGULAMALARININ BİBLİYOMETRİK ANALİZİ

Yıl 2025, Cilt: 8 Sayı: 3, 402 - 419, 31.12.2025

İrfan Yurt , Seher Nazlı Efe

Öz

Çalışmada, Gastronomi 4.0 teknolojilerinin—yapay zekâ, 3D baskı ve sanal/artan gerçeklik uygulamalarının—food pairing literatürünün gelişimi üzerindeki etkisini incelemektedir. Web of Science veri tabanında indekslenen 41 makale, bibliometrix ve Biblioshiny paketleri kullanılarak bibliyometrik yöntemle analiz edilmiştir. Analiz kapsamında yıllara göre yayın eğilimleri, önde gelen yazar ve dergiler, ülke üretkenliği, anahtar kelime eş-oluşum ağları ve tematik gelişim haritaları değerlendirilmiştir. Bulgular, 2017 sonrası belirgin bir yayın artışı yaşandığını ve Çin ile ABD’nin alanda başat konumda olduğunu göstermektedir. Ayrıca veri bilimi, hesaplamalı lezzet modellemesi ve dijital gıda üretim sistemlerinin, food pairing araştırmalarının kavramsal çerçevesini önemli ölçüde dönüştürdüğü belirlenmiştir. Genel olarak Gastronomi 4.0 teknolojilerinin, food pairing çalışmalarını duyusal ve kimyasal analizlerden algoritmik, model-temelli ve teknoloji entegrasyonlu bir yapıya yönlendirdiği görülmektedir.

Anahtar Kelimeler

Food Pairing , Gastronomi 4.0 , Yapay Zekâ , 3D Baskı , Sanal Gerçeklik.

The Impact of Gastronomy 4.0 Technologies on the Food Pairing Literature: A Bibliometric Analysis of Artificial Intelligence, 3D Printing, and Virtual Reality Applications

Öz

In study, investigates the influence of Gastronomy 4.0 technologies—artificial intelligence, 3D printing, and virtual/augmented reality—on the evolution of the food pairing literature. A total of 41 articles indexed in the Web of Science were analyzed using bibliometric techniques implemented through the bibliometrix and Biblioshiny packages. The analysis examined annual publication trends, leading authors, core journals, country productivity, keyword co-occurrence patterns, and thematic evolution. Results reveal a marked increase in research activity after 2017, with China and the United States emerging as dominant contributors. The findings further demonstrate that data-driven methodologies, computational flavor modeling, and digitally controlled food production systems have substantially reshaped the conceptual and methodological structure of the field. Overall, Gastronomy 4.0 technologies are accelerating the transition of food pairing research from traditional sensory and chemical analyses toward algorithmic, model-based, and technology-integrated approaches.

Anahtar Kelimeler

Food Pairing , Gastronomy 4.0 , Artificial Intelligence , 3D Printing , Virtual Reality.

Kaynakça

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