DEVELOPMENT OF FOOD FLAVOR PERCEPTİON IN GASTRONOMY: A BIBLIOMETRIC STUDY ON NEUROGASTRONOMY

Authors : Mustafa Yılmaz

Pages : 180-200

View : 24 | Download : 14

Publication Date : 2025-04-30

Article Type : Research Paper

Abstract :This research focuses on the perception and experience of food by analyzing the literature in the field of neurogastronomy from a bibliometric perspective. The study aims to determine the extent of interest in neurogastronomy and the current state of scientific studies in this field by examining academic research conducted at national and international level between 2006 and 2024. In this direction, document review method was used and 14 articles, 2 theses and 3 books were reached as a result of searches based on the keyword “neurogastronomy”. Bibliometric analysis techniques were applied on the data obtained. Contributions from disciplines such as neurology, nutrition science, psychology, food science and technology offer a more comprehensive understanding of eating behaviors, food perception and dietary preferences. These interdisciplinary approaches increase the scientific and practical potential of neurogastronomy, enabling the development of innovative solutions for individuals\\\' quality of life. This research focuses on food perception and experience by analyzing the literature in the field of neurogastronomy from a bibliometric perspective. The study aims to determine the extent of interest in neurogastronomy and the current state of scientific studies in this field by examining academic research conducted at national and international level between 2006 and 2024. In this direction, document analysis method was used and 14 articles, 2 theses and 3 books were reached as a result of the searches based on the keyword “neurogastronomy”. Bibliometric analysis techniques were applied on the data obtained. Contributions from disciplines such as neurology, nutrition science, psychology, food science and technology provide a more comprehensive understanding of eating behaviors, food perception and dietary preferences. These interdisciplinary approaches increase the scientific and practical potential of neurogastronomy, enabling the development of innovative solutions for individuals\\\' quality of life.
Keywords : Gastronomi, Nörogastronomi, Duyusal Analiz, Gıda Tüketimi, İşletme