From past to present, the sauce on the Anatolian lands; A study on the introduction of sample sauces into the food and beverage sector

Today, the rate of eating out is rapidly increasing due to the modernization of modern life which yields the reasons urbanization and women starting to have a business life. The increasing demand for eating and drinking outside leads to the opening of new restaurants and competition among these restaurants. In restaurants, fast, proper to serve and pre-prepared dishes are generally preferred in the menu. The use of sauces is gradually increasing in terms of providing pre-preparation and storage, adding diversity to the main meal, giving flavor, elegant appearance and giving characteristic to the food. "Sauce", which has existed since Rome in the history of gastronomy, is an increasingly important feature in recent years. Contrary to the impression that is formed on the Turkish culinary culture in the world, sauces have a wide range of usage areas in Turkey. A variety of dishes are available, from soups to salads, meat dishes to pastries and desserts. In this context, firstly, a preliminary study is made in form of classification of sauces in the printed sources of Turkish culinary culture. In the classification process; categories are determined based on main ingredients for the sauce recipe and usage of sauce in food culture. In addition, ten sauces (Fıstık Salçası, Baharlı Salça, Hamsi Terbiyesi, Antik Hardal Sos, Hypotrima, Kimyon Sos, Yoğurtlu Mastafa, Osmanlı Usulü Ceviz Tarator, Çekirdekli Biber ve Tarhana Sosu)which are mentioned in the culinary books of are taken in the scoop the civilizations that lived in Anatolia (the Roman Empire, the Ottoman Empire and the Republic of Turkey) discussed and adopted to date as possible as keeping their originality. And then, prepared sauces are evaluated in terms of flavor and liking by using Flavor Profile Analysis. In respect to general evaluation, sauces with a value less than 7 points were revised to eliminate the negative consequences. As a result of sensory analysis, the most popular three sauces were Yoğurtlu Mastafa, revision recipe of Fıstık Salçası and Baharlı Salça, respectively. In this study, it is aimed to make a preliminary study in order to bring the forgotten sauce recipes into the Turkish cuisine culture and food and beverage sector. Key Worlds: Anatolian Cuisine, Sauces, Sensory Analysis, Turkish Cuisine