Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine

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dc.authoridDogan, Murat/0000-0001-6391-4887
dc.contributor.authorDogan, Murat
dc.contributor.authorDeg, Ahmet Hakan
dc.date.accessioned2024-07-18T20:42:43Z
dc.date.available2024-07-18T20:42:43Z
dc.date.issued2023
dc.departmentİstanbul Bilgi Üniversitesien_US
dc.description.abstractThis study adopts computational gastronomy methods to test the food pairing hypothesis. For this purpose, Food Pairing Index values (the average number of shared flavor molecules between ingredient pairs) were calculated for recipes from seven local cuisines in Turkey. These values were examined for correlation with user ratings of recipes, and compared with the FPI values of randomly generated recipes. Additionally, the contribution of individual ingredients to the FPI values and the frequently used ingredients in the cuisines were analyzed. The results revealed that FPI values were not significantly positively correlated with user ratings, suggesting that the food pairing hypothesis cannot be fully supported. Also, comparisons with randomly generated recipes show that FPI values are heavily influenced by the frequency of ingredient usage in kitchens. In particular, positive food pairing behavior was observed in some regional cuisines, while negative food pairing behavior was found in others. However, these patterns were consistent with the similarities observed in other kitchens. Overall, the findings, when evaluated together with previous findings and criticisms, show that the food pairing hypothesis and the current computational gastronomy approach to it are partially successful in food pairing.en_US
dc.identifier.doi10.1016/j.ijgfs.2023.100795
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85171576668en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2023.100795
dc.identifier.urihttps://hdl.handle.net/11411/7385
dc.identifier.volume33en_US
dc.identifier.wosWOS:001077153000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectComputational Gastronomyen_US
dc.subjectFood Pairingen_US
dc.subjectGastronomyen_US
dc.subjectTurkish Cuisineen_US
dc.subjectTurkish Regional Cuisinesen_US
dc.subjectMolecular Gastronomyen_US
dc.subjectScienceen_US
dc.titleComputational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine
dc.typeArticle

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