烹饪创新

IF 2 Q2 HOSPITALITY, LEISURE, SPORT & TOURISM

Tourism Pub Date : 2024-05-13 DOI:10.37741/t.72.3.4

Ece Şener, E. Ulu

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引用次数: 0

摘要

本文旨在提出将人工智能技术作为烹饪艺术菜谱设计的创新工具。由于人工智能技术被广泛用于生成内容，我们对食谱的创建和消费者对最终食品感官属性的接受程度进行了调查。在没有额外指导的情况下，人工智能程序要求使用相同的食材（草莓、鸡肉和藤叶）制作三种食谱。为了测试食谱的整体喜好度和接受度，对 118 名未经培训的小组成员进行了享乐测试。结果显示，三种产品的总体可接受性得分均可接受（≥ 6.0），最低得分为 6.58 ± 1.61。人工智能已经证明，它可以成为专业厨师的有效工具，缩短创意过程，设计出超乎想象的组合。这项研究是一项开创性的研究，它衡量了人工智能在创造食谱这一烹饪创意过程中的可靠性和能力。通过享乐主义品尝结果，本研究还显示了消费者对新菜肴的接受程度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Culinary Innovation

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.

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来源期刊

Tourism HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

3.10

自引率

17.60%

发文量

审稿时长

24 weeks

期刊介绍： Journal TOURISM is an international academic and professional quarterly which welcomes articles on various aspects of travel and tourism. Th e journal emphasises the broadness and interrelatedness of the tourism sector. Manuscripts submitted to the Journal can be processed quickly if they are prepared according to the following guidelines. Manuscripts will be returned to the author with a set of instructions if they are not submitted according to our style guide. No contribution will be accepted which has been published elsewhere, unless it is specifi cally invited or agreed by the Editor.