Sensory analyses of selected Ottoman pickles

The United Nations Educational, Scientific and Cultural Organization (UNESCO) has ‎emphasized the importance of intangible cultural heritage, thereby increasing ‎researchers' awareness of cultural values. In this context, conducting studies focused on ‎Turkish cuisine and cultural history has become essential. The rich content of ‎Ottoman-era cuisine, which forms the foundation of the richness of Turkish cuisine, ‎has been highlighted in various studies as worthy of exploration and adaptation to ‎modern standards. The aim of this study is to introduce selected Ottoman pickles as ‎elements of cultural heritage to the present day and to determine their acceptance ‎levels through sensory tests. The list of Ottoman pickles forming the basis of this study ‎was determined using qualitative research methods, particularly expert interviews. The ‎eight pickle varieties identified are eggplant, fish, lemon, fresh mint, squash, ‎cucumber, fresh onion, and cabbage. These pickles' recipe were adapted to modern ‎standards following the Historical Recipes Adaptation Model process. Subsequently, ‎the Flavor Profile Analysis (FPA) and hedonic scales of each pickle variety were ‎evaluated using sensory analysis by 25 semi-trained participants. As a result of the ‎hedonic evaluations using the 10-point Likert scale, the panelists rated the acceptance ‎levels of the eight Ottoman pickle varieties between 4.86 and 6.40, concluding that ‎these pickles possess a rich flavor profile. Further comprehensive research in the fields ‎of food science and gastronomy could make significant contributions to preserving ‎pickle culture and enhancing its recognition in global cuisine. In this context, it is ‎recommended that conducting the chemical and microbiological analysis of these ‎pickles for future studies.‎