Özet
Yiyeceğin görünümü, tat ve lezzete ilişkin belirli beklentiler sağlamaktadır. Bu da beslenme ve tüketim davranışını birçok açıdan etkilemektedir. Lezzet algısı, besinlerin tüketilmesi ve beyin tarafından işlenmesi sonucunda ortaya çıkan bir deneyimdir. Nörogastronomi, yemeğin, lezzetin ve yeme alışkanlıklarının, sinirbilim ile psikoloji gibi alanlardaki bilimsel araştırmalarla anlaşılmasını ve açıklanmasını hedefleyen multidisipliner bir alandır. Bu alan, insan beyninin yiyecekleri algılaması, tat duyusu, iştah kontrolü, yeme alışkanlıkları ve besin tercihlerine ilişkin süreçleri inceleyerek, yemek deneyimini etkileyen faktörleri anlamaya çalışmaktadır. Nörogastronominin en önemli araştırma alanı, beynin iştah ve gıda alımını düzenlemedeki rolüdür. Beynin duyulardan gelen bilgilere dayanarak yiyecek tatlarını işlemek için nasıl çalıştığını anlamak önemlidir. Beyin-iştah bağlantısını doğru bir şekilde anlamak, bireylerin daha sağlıklı yemek tercihleri yapmaları konusunda uzmanlara yol gösterici olabilir. İnsanların yiyeceklerin sağlıklılığına ve lezzetine hem davranış hem de beyin düzeyinde nasıl değer verdiklerini hesaba katmak, aşırı kilo ve obezite ile ilgili sorunların daha iyi anlaşılmasına ve ele alınmasına yardımcı olabilmektedir. Nörogastronomi, yiyecekleri farklı şekilde algılamak için beyinle nasıl çalışılacağı ve sağlıklı gıdaların lezzetli olduğunu düşünmeye yönlendirme konularında yol gösterici olabilir. Bu makalede, tat ve lezzet kavramı, tat algısını etkileyen parametreler, görsel faktörler, tabaktaki yemeğin lezzetini etkileyen faktörler ve nörogastronominin sağlıklı besin seçimini geliştirme üzerindeki rolü incelenmiştir.
Referanslar
Pérez-Rodrigo, C., & Aranceta-Bartrina, J. (2021). Role of gastronomy and new technologies in shaping healthy diets. In Gastronomy and food science (pp. 19-34). Academic Press. https://doi.org/10.1016/B978-0-12-820057-5.00002-9
Rojas-Rivas, E., Rendón-Domínguez, A., Felipe-Salinas, J. A., & Cuffia, F. (2020). What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach. Food Quality and Preference, 83, 103930. https://doi.org/10.1016/j.foodqual.2020.103930
Spence, C. (2016). The neuroscience of flavor. In Multisensory flavor perception (pp. 235-248). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100350-3.00012-2
Berčík, J., Paluchová, J., & Neomániová, K. (2021). Neurogastronomy as a tool for evaluating emotions and visual preferences of selected food served in different ways. Foods, 10(2), 354. https://doi.org/10.3390/foods10020354
Shepherd, G. M. (2015). Neuroenology: How the brain creates the taste of wine. Shepherd Flavour, 4(19), 1– 5. https://doi.org/10.1186/s13411-014-0030-9
Shepherd, G. M. (2023). Nörogastronomi:Beyin Lezzet Algısını Nasıl Oluşturur ve Bu Neden Önemlidir? Sabri Ülker Vakfı Yayınları, İstanbul.
Spence, C. (2020). Multisensory flavor perception: A cognitive neuroscience perspective. In Multisensory perception (pp. 221-237). Academic Press. https://doi.org/10.1016/B978-0-12-812492-5.00010-3
Uçuk, C., & Şahin Perçin, N. (2022). Holistik tabak: Nörogastronomi, gastrofizik ve sinestezi ekseninde, yemek sunumunun insanın beğeni algısına olan etkilerinin belirlenmesi. http://hdl.handle.net/20.500.11787/7897
Dülgaroğlu, O. (2023). Neurogastronomy As A New Trend In The Fıeld Of Gastronomy. Recent Advances in Humanities and Social Sciences, 75. https://www.researchgate.net/publication/369489576_Neurogastronomy_as_a_New_Trend_in_the_Field_of_Gastronomy
Şahan, M. (2022). A discipline examining the role of senses in flavor perception: Neurogastronomy. Journal of Tourism Research Institute, 3(2), 159-166. https://dergipark.org.tr/en/pub/jtri/issue/72175/1191436
Dhini, D., & Astrianoor, M. (2022). The effect of food presentation and ingredients modifications on patient’s leftovers at Harapan Insani Medical Center Hospital. GHMJ (Global Health Management Journal), 5(1), 32-35. https://doi.org/10.35898/ghmj-51596
Zellner, D. A., Loss, C. R., Zearfoss, J., & Remolina, S. (2014). It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77, 31-35. https://doi.org/10.1016/j.appet.2014.02.009
Spence, C. & Piqueras-Fiszman, B. (2014). The perfect meal the multisensory science of food and dining. Wiley Blackwell.
Spence, C., Hobkinson, C., Gallace, A., & Fiszman, B. P. (2013). A touch of gastronomy. Flavour, 2, 1-15. https://doi.org/10.1186/2044-7248-2-14
Herz, R. S. (2016). Birth of a neurogastronomy nation: The inaugural symposium of the International Society of Neurogastronomy. Chemical senses, 41(2), 101-103. https://doi.org/10.1093/chemse/bjv073
Holmes, B. (2017). Lezzet: En çok ihmal edilen duyumuzun bilimi . W. W. Norton & Company.
Ellender, G. (2022). Biomedical gastronomy in the interventions of smell and taste disorders in ‘altered eating’. Clinical Nutrition Open Science, 46, 29-34. https://doi.org/10.1016/j.nutos.2022.11.003
Small, D. M. (2014). The neuroscience of taste. Current Opinion in Neurobiology, 25, 101–107.
Tokat, P., & Yilmaz, I. (2023). Neurogastronomy: Factors Affecting the Taste Perception of Food. International Journal of Gastronomy Research, 2(1), 1-10. https://doi.org/10.56479/ayed.2022.10261
Spence, C. (2012). Book Review:‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd. https://doi.org/10.1186/2044-7248-1-21
Harrar, V., & Spence, C. (2013). The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it. Flavour, 2(1), 1-13. https://doi.org/10.1186/2044-7248-2-21
Bruno, N., Martani, M., Corsini, C. & Oleari, C. (2013). The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin. Appetite, 71, 307–313. doi:10.1016/j.appet.2013.08.012
Spence, C., Motoki, K., & Petit, O. (2022). Factors influencing the visual deliciousness/eye-appeal of food. Food Quality and Preference, 101, 104672. https://doi.org/10.1016/j.foodqual.2022.104672
Koczanowicz, D. (2014). Somaesthetics and the art of eating. In Practicing Pragmatist Aesthetics (pp. 185-202). Brill. https://doi.org/10.1163/9789004534933_006
Roque, J., Lafraire, J., & Auvray, M. (2020). Audiovisual crossmodal correspondence between bubbles’ size and pouring sounds’ pitch in carbonated beverages. Foods, 9(8), 966. https://doi.org/10.3390/foods9080966
Baik, J. H. (2021). Dopaminergic control of the feeding circuit. Endocrinology and Metabolism, 36(2), 229-239. https://doi.org/10.3803/EnM.2021.979
Casanova N, Finlayson G, Blundell JE, Hopkins M. Biopsychology of human appetite-understanding the excitatory and inhibitory mechanisms of homeostatic control. Current Opinion in Physiology. 2019;12:33-8. https://doi.org/10.1016/j.cophys.2019.06.007
Berthoud HR, Munzberg H, Morrison CD. Blaming the Brain for Obesity: Integration of Hedonic and Homeostatic Mechanisms. Gastroenterology. 2017;152(7):1728-38. https://doi.org/10.1053/j.gastro.2016.12.050
Berthoud HR. Metabolic and hedonic drives in the neural control of appetite: who is the boss? Curr Opin Neurobiol. 2011;21(6):888-96.
https://doi.org/10.1016/j.conb.2011.09.004
Altheimer G, Urry HL. Do Emotions Cause Eating? The Role of Previous Experiences and Social Context in Emotional Eating. Current Directions in Psychological Science. 2019;28(3):234-40. https://doi.org/10.1177/0963721419837685
Abdalla MM. Central and peripheral control of food intake. Endocr Regul. 2017;51(1):52-70. https://doi.org/10.1515/enr-2017-0006
Risso, D. S., Giuliani, C., Antinucci, M., Morini, G., Garagnani, P., Tofanelli, S., & Luiselli, D. (2017). A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and culture. Appetite, 114, 240-247. https://doi.org/10.1016/j.appet.2017.03.046
Leng, G., Adan, R. A., Belot, M., Brunstrom, J. M., De Graaf, K., Dickson, S. L., ... & Smeets, P. A. (2017). The determinants of food choice. Proceedings of the Nutrition Society, 76(3), 316-327. https://doi.org/10.1017/S002966511600286X
Volkow, N. D., Wang, G. J., Fowler, J. S., & Telang, F. (2008). Overlapping neuronal circuits in addiction and obesity: evidence of systems pathology. Philosophical Transactions of the Royal Society B: Biological Sciences, 363(1507), 3191-3200. https://doi.org/10.1098/rstb.2008.0107
Volkow, N. D., Wang, G. J., & Baler, R. D. (2011). Reward, dopamine and the control of food intake: implications for obesity. Trends in cognitive sciences, 15(1), 37-46. https://doi.org/10.1016/j.tics.2010.11.001
Volkow, N. D., Wang, G. J., Tomasi, D., & Baler, R. D. (2013). Obesity and addiction: neurobiological overlaps. Obesity reviews, 14(1), 2-18. https://doi.org/10.1111/j.1467-789X.2012.01031.x
Spence, C., Okajima, K., Cheok, A. D., Petit, O., & Michel, C. (2016). Eating with our eyes: From visual hunger to digital satiation. Brain and cognition, 110, 53-63. https://doi.org/10.1016/j.bandc.2015.08.006
Mai, R., & Hoffmann, S. (2015). How to combat the unhealthy= tasty intuition: The influencing role of health consciousness. Journal of Public Policy & Marketing, 34(1), 63-83. https://doi.org/10.1509/jppm.14.006
Petit, O., Basso, F., Merunka, D., Spence, C., Cheok, A. D., & Oullier, O. (2016). Pleasure and the control of food intake: An embodied cognition approach to consumer self-regulation. Psychology & Marketing, 33(8), 608-619. https://doi.org/10.1002/mar.20903
Tuulari JJ, Karlsson HK, Hirvonen J, Salminen P, Nuutila P, Nummenmaa L. Neural circuits for cognitive appetite control in healthy and obese individuals: An fMRI study. PLoS One. 2015; 10(2): e0116640. doi: 10.1371/journal.pone.0116640 PMID: 25658479
Petit, O., Merunka, D., Anton, J. L., Nazarian, B., Spence, C., Cheok, A. D., ... & Oullier, O. (2016). Health and pleasure in consumers' dietary food choices: Individual differences in the brain's value system. PloS one, 11(7), e0156333. https://doi.org/10.1371/journal.pone.0156333
Koban, L., Gianaros, P. J., Kober, H., & Wager, T. D. (2021). The self in context: brain systems linking mental and physical health. Nature Reviews Neuroscience, 22(5), 309-322. https://doi.org/10.1038/s41583-021-00446-8
Kringelbach, ML (2015). Yemeğin keyfi: yemenin ve diğer zevklerin altında yatan beyin mekanizmaları. Lezzet, 4 (1), 1-12. https://doi.org/10.1186/s13411-014-0029-2
Baptista, I. Y. F., Carvalho, F., Efraim, P., de Souza Silveira, P. T., & Behrens, J. (2021). The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared. British Food Journal, 124(5), 1697-1711. https://doi.org/10.1108/BFJ-06-2021-0675
Chen, Y. C., Tsui, P. L., Lee, C. S., & Chen, G. L. (2019). Can plate colour promote appetite and joy while dining? An investigative study in Chinese fine dining restaurants. Asia Pacific Journal of Marketing and Logistics, 32(1), 105-116. https://doi.org/10.1108/APJML-07-2018-0247
Vozzi, V. R., & Babiloni, F. Mental workload during (un) familiar food tasting experiences. Works in progress, 54.
Hagen, L. (2021). Pretty healthy food: How and when aesthetics enhance perceived healthiness. Journal of Marketing, 85(2), 129-145. https://doi.org/10.1177/0022242920944384
Lockley, C. (2020). Health vs. hedonism: Public communication of nutrition science. Journal of Science Communication, 19(3), 1-8. Article C03. https://doi.org/10.22323/2.19030303
Bu çalışma Creative Commons Attribution 4.0 International License ile lisanslanmıştır.
Telif Hakkı (c) 2024 Toros Üniversitesi Gıda, Beslenme ve Gastronomi Dergisi