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Gıda Lezzet Araştırmalarında Terminoloji ve Analitik Yaklaşımlar

Terminology and Analytical Approaches in Food Flavor Research

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Abstract (2. Language): 
The eating quality of a food product, which includes aroma (odor), taste, and texture along with nutritional value, price, and ethnic habits of consumers, is an essential factor in determining the product acceptance and preference in the marketplace. One of the first responses of consumers to a specific food is whether its flavor is liked or disliked. Obviously, if a consumer does not like the flavor of the product, he or she probably will not purchase the product regardless of its price and nutritional value. In other words, an appetizing food is frequently distinguished by its flavor characteristics. Although the term flavor has been given different meanings throughout the literature, it can be defined as the interaction of taste, odor, and textural feelings that provides an overall sensation when a particular food material is consumed. The noses and tongues were the only tools to analyze flavors until recently (sensory analysis). Today, although these human instruments continue to provide the last words on flavor compounds and their impact, the routine availability of purge and trap devices, gas chromatography, mass spectrometry, infrared and nuclear magnetic resonance spectroscopies has enabled flavor researchers to achieve isolation, concentration, separation, and identification at unprecedented resolutions and sensitivities. The developments have been mainly observed in the fields of sampling, including volatile isolation and concentration, and separation and characterization of volatiles in foods.
Abstract (Original Language): 
Bir gıda maddesinin tüketim kalitesini arama (koku), tad, tekstür (yapı), besleyici değer, fiyat ve bölgesel tüketici tercihi belirlediği için, bir gıdanın piyasada kabul görmesinde onun tüketim kalitesi temel faktördür. Tüketicilerin herhangi bir gıdaya karşı ilk tepkilerinden biri gıdanın lezzetinin beğenilip-beğeniimediği şeklindedir. Eğer tüketici gıdanın lezzetini beğenmemişse, gıdanın fiyatı ve besleyici değerine bakmaksızın almaktan vazgeçecektir. Diğer bir ifadeyle, iştah açıcı bir gıdayı o gıdanın lezzeti belirler Literatürde lezzet terimi değişik anlamlarda kullanılmasına rağmen; gıdanın tüketimi sırasında tat. koku ve tekstür özelliklerinin etkileşimi sonucu bıraktığı his şeklinde tarumlanabilir. Yakın zamana kadar burun ve dil yardımıyla gıdalarda lezzet analizi (duyusal analiz) tek yaklaşımdı. Günümüzde, insan organları gıdalarda lezzet maddelerinin tanımlanması ve etkilerinin değerlendirilmesinde hala son sözü söylemesine rağmen, purge-trap cihazı, gaz kromatografisi, kütle spektrometresi ve infrared ve NMR spektroskopilerinin rutin olarak kullanımı, lezzet maddelerinin iyi bir duyarlık ve çözünürlükte izolasyonu, konsantre edilmesi, ayrılması ve tanımlanmasını sağlamıştır. Bu alandaki gelişmeler özellikle gıdalardan lezzet maddelerinin örneklenmesi, ayrılması ve tanımlanmasında görülmektedir.
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