A phenomenological study to determine the opinions of chefs on flavour perception and flavour pairing

This study aims to examine chefs' perception of flavour and their views on flavour pairing with a phenomenological approach. The concept of flavour, which has an important place in the field of gastronomy, is a complex phenomenon that includes sensory characteristics of food and beverages as well as personal experiences. The experiences and approaches of professional chefs on flavour perception and flavour pairing provide important information in terms of gastronomic creativity and innovation. This research aims to understand in depth the factors shaping chefs' flavour perception and their knowledge, experiences and practices in flavour pairing processes. Phenomenological research design, one of the qualitative research methods, was used in the research and interview technique was used as a data collection tool. Criterion sampling technique, one of the purposeful sampling techniques, was used to determine the participants of the research. In-depth interviews were conducted with a total of 12 kitchen chefs using a semi-structured interview form. The interviews were video recorded after obtaining the consent of the participants and then transcribed by the researcher. The data obtained were analysed using MAXQDA 2020 qualitative data analysis software. As a result of the analysis of the research, three main themes emerged: flavour, flavour perception and flavour pairing. Under the theme of flavour, chefs' definitions of the concept of flavour, the basic components of flavour and flavour evaluation criteria were examined. Under the theme of flavour perception, the factors affecting chefs' flavour perception, sensory experiences and the role of personal flavour memory were discussed. The theme of flavour pairing revealed the role of chefs' processes of combining different ingredients, pairing techniques, innovative approaches and cultural influences in flavour pairing. This study contributes to the gastronomy literature by examining the experiences of chefs on flavour perception and flavour pairing from a phenomenological perspective. It also provides a theoretical framework for future research on flavour perception and flavour matching. The findings of the study can provide new perspectives to culinary professionals and gastronomy students on flavour pairing.