Analysis of Turkish cuisine flavors network

Ozhan B., TUĞRUL B.

International Journal of Food Science and Technology, cilt.59, sa.2, ss.908-915, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 2
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/ijfs.16849
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.908-915
  • Anahtar Kelimeler: Flavour network, graph database, network analysis, Turkish cuisine
  • Ankara Üniversitesi Adresli: Evet

Özet

The variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in-season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products.