UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION

Abstract

Natural flavor compounds give natural taste and odor characteristics to the food ingredients. According to food pairing theory, ingredients that contain higher number of shared flavor compounds go well together in a dish. In this study, flavor network analysis was used to create a new food in Marmara Region by evaluating the ingredient pairs based on number of shared compounds. A new dessert with four main ingredients, rice, milk, bean and figs that shared higher number of flavor compounds was formulated. Among the flavour compounds, eight of them were common in all four ingredients and they interestingly had similar taste and odor characteristics which showed how flavor pairing worked well in design of new dish. According to 9-point hedonic scale of consumer preference test, 80% of 20 panelists extremely liked the dish. Knowledge on flavour science and food pairing theory will pave the way to create highly preferable food formulations.