Aydın Gastronomy

Yazarlar: Ali BATU

Konular:-

Anahtar Kelimeler:Aroma,Flavor,Gastronomy,Molecular Gastronomy,Umami

Özet: The quality control of food in gastronomy and nutrition is evaluated by sensory evaluation. This is an analysis method which measures the reactions of the senses of smell, taste or touch to see the character of the food quality. Taste and aroma are among the leading factors in sensory evaluation which is used to determine the acceptability of the food. Gastronomy is associated with many disciplines especially the fact of foods combining with many fields bears eating to different dimensions. Due to the gastronomy also establishes a link between food and culture, it is a phenomenon that combines the concept of food and culture. Molecular Gastronomy is a food demonstrated by scientific studies examining the changes which may occur in taste, smell and aromas and more broadly with the chemical and biochemical structure during the production of food, the preparation or storage. Taste perversion is realized in sensory evaluation receiver through nerve endings on our tongue. The overall sweet, sour, bitter and salty are considered as four the main flavor perception. However, a part from these four flavors; bitterish, acrid and umami tastes are defined in so-called in the last quarter century. So the map taste of our tongue perhaps needs to be redefined

---