Gastronomide Güncel Bir Yaklaşım- Nörogastronomi: Science Direct Veri Tabanında Yayınlanan Makaleler Üzerine Bir İnceleme (A Current Approach to Gastronomy- Neurogastronomy: A Review of the Articles Published in Science Direct Database)

Abstract

Neurogastronomy seeks to understand complex brain processes that simply help to understand what is eaten, how and why. It is thought that studies on the subject since 2006, when the concept emerged, are relatively limited. From this point of view, the aim of the study is to make a situation assessment by presenting examples from scientific research and applications about the concept of neurogastronomy, its development, the elements that make up the taste perception and what neurorogastronomy can change in the field of gastronomy, through the articles published in the Science Direct database. The data set of the study consists of articles with the themes of "multi-sensory experience", "taste science and gastronomy" and "neurogastronomy" in the title and content - in order to see the development of the concept of neurogastronomy in the field more clearly - between 1994 and 2019. In those years, 380 studies were published on the multi-sensory experience theme, 853 studies were published on the theme of taste science and gastronomy, and 20 studies were published on the theme of neurogastronomy. A bibliometric analysis was carried out in order to determine the tendency of the subjects dealt with within the scope of the research over the years and which subjects were mostly concentrated. In the studies in the database; The inclusion of subjects such as neurogastronomy, molecular gastronomy, and gastrophysics, especially after 2006, reveals a new perspective to the field of gastronomy. The most emphasized topics and other themes in terms of neurogastronomy; smell and taste, flavor molecules, flavor formation, human brain and flavor system, taste and emotions, smell-flavor and language.