‘Ortak Kimyasal Tat Bileşenleri içeren yiyecekler birbirleri ile uyum içersinde
iyi lezzetler verirler.’
Hipotez
Acaba bunun doğruluğunu test edebilirmiyim?
Fenaroli’s Handbook of Flavor Ingredients
• Lezzet bileşenlerinin kimyasal karşılıkları
• 1986 sayfa
Çalışmalar
27 Kasım 2014 - inet-tr 14 - İzmir ‘Genişleyen İnternet, Karmaşık Sistemler ve Ağ Bilimi’
5 Şubat 2015 - Akademik Bilişim - Eskişehir ‘Ağ Bilimi ile Görünmez Bağların Keşfi, Gephi ve R ile Sosyal Ağ Analizi uygulaması’
3,5-diethyl-2-methylpyrazine 4'-methylacetophenone 2-methylpyrazine 2-isobutyl-3-methylpyrazine 2-ethylhexanethiol l-tyrosine 2,3-dimethylpyrazine g-hexalactone dl-(3-amino-3-carboxypropyl)dimethylsulfonium_chloride methyl-2-pyrrolyl_ketone isobutyraldehyde 2-nonanone isoamyl_alcohol oleic_acid b-pinene 2-ethyl-3,5(6)-dimethylpyrazine l-histidine 1-octen-3-ol 2-acetyl-5-methylfuran 2-ethyl-5-methylpyrazine 2-hexen-1-ol palmitic_acid 2-ethyl-4,5-dimethyloxazole hexanoic_acid (2-furyl)-2-propanone 3-methylthiobutyraldehyde 3-hexanone 3-(methylthio)_propionaldehyde 3-decanol 1-octanol 2-pentenal nonanoic_acid ethyl_acetate acetone isobutyric_acid 2-methyl-5-vinylpyrazine 2-methylbutyric_acid 2-isopropyl-4-methylthiazole 6-methyl-5-hepten-2-one heptyl_alcohol l-lysine 2-trans,_4-trans-decadienal nona-2-trans,-6-cis-dienal paraldehyde 2-pentylfuran pyrrole 2-isobutyl-3-methoxypyrazine diisopropyl_disulfide
d-ribose methyl_isobutyrate g-butyrolactone 2,3-diethyl-5-methylpyrazine hydrogen_sulfide 1-butanethiol octanoic_acid dl-phenylalanine isovaleric_acid 2-ethylpyrazine n-nonanal 2,5-dimethylpyrazine 2-ethylbutyraldehyde linalool benzaldehyde_dimethyl_acetal methyl_sulfide lauryl_alcohol 3-methyl-1-pentanol methyl_propyl_trisulfide n-octanal 1-octen-3-one 2-ethyl-3-methylpyrazine acetic_acid myrcene (e)-2-octen-1-ol 2,4,5-trimethyl_thiazole 3-ethyl-2,6-dimethylpyrazine biphenyl furfural alpha-terpineol phenylacetaldehyde phenylacetic_acid 2-heptylfuran methyl_mercaptan 2,3,5,6-tetramethylpyrazine 3-octanol 2-methylbutyraldehyde 3-methylbutyraldehyde 1-penten-3-ol hexyl_alcohol 2-methyltetrahydrofuran-3-one
2-methyl-3-butenal 2,5_diethyl-3-methylpyrazine methyl_salicylate methyl_propyl_disulfide pyrazine 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine 2,3,5-trimethylpyrazine 2,3-pentanedione 5indole 2-acetyl-3-methylpyrazine 2,6-dimethylpyrazine 4-methyl-2-phenyl-2-pentenal (e,e)-3,5-octadien-2-one methyl_octanoate 2-acetylthiazole 3-heptanol methyl_hexanoate 3-octen-2-one 3-octanone methyl_disulfide -methylfurfural 2-pentadecanone propionaldehyde n-valeraldehyde 2-pentyl_acetate nerol 2-methyl-2-pentenal l-phenylalanine cyclopentanone phenethyl_alcohol 2-methoxy-3_(5_and_6)-isopropylpyrazine nonyl_alcohol 2-heptanol
Kızarmış Patates
Kızarmış Patates ve Ketçap 2-acetylfuran
3-penten-2-one 2-nonanone
2-hydroxy-3,5,5-trimethyl-1,2-cyclohexenone cis-3-hexenal
4-methyl-2-pentenal 3-(methylthio)_propionaldehyde
2-pentenal 2-trans,_4-trans-decadienal
2-pentylfuran hydrogen_sulfide
2-octenal propionic_acid
2-methyltetrahydrofuran-3-one 2,3-pentanedione
2-pentanone methyl_disulfide propyl_acetate
propionaldehyde 2-decenal 2-heptenal
20 ortak Tat Bileşeni
Çilek ve Çikolata methyl_cinnamate
eugenol b-pinene
palmitic_acid terpinyl_acetate
vanillin 2-pentylfuran linalyl_acetate
linalool phenethyl_acetate
mentha-1,ac myrcene furfural
alpha-terpineol phenylacetaldehyde
a-phellandrene 3-phenylpropionaldehyde
geraniol nerol
phenethyl_alcohol phenol
p-mentha-1,4-diene 3-phenylpropionic_acid
23 ortak Tat Bileşeni
Kuzu pirzola, Türk kahvesi sos, mini kabak, Böğürtlen,
Siyez Bulguru, Antep fıstığı
Kaya Barbunu, Renkli biberli kuskus,
Kuzu kulağı sos, cherry domates
Kabak çiçeği, Çanakkale istakozu, Ayvalık lor peyniri,
limon otlu ıstakoz esansı , karamelize fındık
Deniz börülcesi, zencefil sos,
Bozdağ pekmezi, Datça balı, soya sosu,
yenilebilir menekşe
Dana dil, Kopanisti peyniri,
bebek enginar, yenilenebilir Latin çiçeği
Karaburun levreği, ıspanak şarap çektirme sos,
mürekkep balığı, minik sebzeler
Sonuç
Bu çalışma, ümid ediyorum ki, sonraki çalışmaların temelini oluşturabilir ve aynı zamanda
duyusal tat bilimlerine katkı sağlar.
Dijital Gastronomi
Gelecek yıllar ve yeni araştırmalar, belki de beslenme ve yiyecek dünyasında, gıda kimyası,
tat bilimi, duyusal bioloji, ağ bilimi gibi farklı disiplinleri bir araya getirerek
yeni bir araştırma alanı olarak:
“Dijital Gastronomi” nin doğuşunu izlemek zevkini bize yaşatacaktır.