{"title":"烹饪创新","authors":"Ece Şener, E. Ulu","doi":"10.37741/t.72.3.4","DOIUrl":null,"url":null,"abstract":"The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.","PeriodicalId":2,"journal":{"name":"ACS Applied Bio Materials","volume":"33 19","pages":""},"PeriodicalIF":4.6000,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Culinary Innovation\",\"authors\":\"Ece Şener, E. Ulu\",\"doi\":\"10.37741/t.72.3.4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.\",\"PeriodicalId\":2,\"journal\":{\"name\":\"ACS Applied Bio Materials\",\"volume\":\"33 19\",\"pages\":\"\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2024-05-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS Applied Bio Materials\",\"FirstCategoryId\":\"1092\",\"ListUrlMain\":\"https://doi.org/10.37741/t.72.3.4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MATERIALS SCIENCE, BIOMATERIALS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Applied Bio Materials","FirstCategoryId":"1092","ListUrlMain":"https://doi.org/10.37741/t.72.3.4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}
The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.
期刊介绍:
ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications.
The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.