Duyusal Unsurların Tat Algısına Etkisinin Gastrofizik Bağlamında Değerlendirilmesi.

The aim of this research is to determine the effect of visual and auditory elements on the perception of taste based in terms of the gastro-physical framework. The context of the study was to evaluate the effect of color and soundtrack reminiscent of salty taste on the saltiness perception of popcorn as a snack. In the method of the research, 4 different experimental designs were used with pre-test exploration. In the repeated measurements, transparent, pink and blue colored bowls were included in the soundtrack experiments with salt from the auditory elements in order to reproduce the color groups, visual elements. In the experiments, popcorn samples were served both salted and unsalted to better preserve the color and sound sources. The subjects were 96 undergraduate students at Çanakkale Onsekiz Mart University, Faculty of Tourism, Department of Gastronomy and Culinary Arts. Since there are independent unit repetitive measurements in the comprehensive structured system analysis, mixed pattern ANOVA analysis was preferred, and normality, homogeneity of variance tests and frequency analysis, the estimations of mixed pattern ANOVA, were performed. As a result of the analyses, it was found that the music+color chain had a higher average than just the color effect in the salinity perception. It was found that popcorn served in blue bowls was perceived as more salty by the participants than the transparent and pink bowls (p<0.05). The difference in the perceived saltiness between unsalted popcorn served with soundtrack and salted popcorn alone was insignificant (p>0.05). The perceived saltiness of popcorn served in pink bowls was found less salty than that of others (p<0.05). Results indicated that the blue color and salty soundtrack had an increasing effect on the perception of saltiness in popcorn tasting. In conclusion, the subjective taste experiences of individuals could be manipulated with visual and auditory effects as shown in the saltiness of popcorn samples in this study. [ABSTRACT FROM AUTHOR]