A fuzzy segmentation study of gastronomical experience

Martı́n, Juan Carlos; Román, Concepción; Guzmán, Tomás López-Guzmán; Cuadra, Salvador Moral

doi:10.1016/j.ijgfs.2020.100248

Cited by 22 publications

(15 citation statements)

References 55 publications

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“…Furthermore, referring to the low importance of those who were dissatisfied, 4.4% of respondents showed a score less than or equal to two. The data showed evidence of the positive impact of gastronomy on the tourist experience and satisfaction [4,17,[61][62][63].…”

Section: Gastronomy and Satisfactionmentioning

confidence: 92%

“…Consequently, gastronomic experiences turn into a key factor in traveler satisfaction [56]. In this sense, Martín et al (2020) [62] viewed gastronomy as an essential element of cultural heritage for tourists. Regarding this view, Medina-Viruel et al (2019) [63] pointed out that the level of satisfaction that a tourist obtains from a destination is closely related to its gastronomy.…”

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

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The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

et al. 2021

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Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visiting the city, based on gastronomy. Finally, the results allow us to conclude that the levels of tourist satisfaction are different, depending on their attitude toward gastronomy, as classified by the groupings obtained.

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Section: Gastronomy and Satisfactionmentioning

confidence: 92%

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

et al. 2021

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“…The anchors include Strongly Agree, Agree, Disagree, and Strongly Disagree. The questionnaire to be used is an adaptation of the studies of De Castro et al (2015) entitled "Culinary Tourism as a Destination Attraction in the Province of Batangas, Philippines", entitled "Gastronomy as an Element of Attraction in a Tourist Destination: A Case of Lima, Peru" and Martin et al (2019) entitled "A Fuzzy Segmentation Study of Gastronomic Experience" which were aptly modified to suit the purpose towards which this study will be conducted. The questionnaire underwent reliability test to ensure the dependability and consistency of the test.…”

Section: Instrument -mentioning

confidence: 99%

“…The study's findings are intended to help with various main aspects of planning and management of gastronomy tourism destinations in the Ilocos Region. Martin et al (2019) mentioned that the five topics that limit the study of gastronomic tourism are motivation, authenticity, history, management and marketing, and destination. The first principle that limits gastronomic tourism is motivation, which takes into account factors such as experience and health concerns.…”

Section: Introductionmentioning

confidence: 99%

The awareness and authenticity of gastronomic tourism in Ilocos Region

Etrata¹

2021

IJRSM

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Gastronomy is an important part of tourism and provides a strong image with a unique attraction for the region in developing the destination, under pressure from the tourism competition. This study aimed to propose a framework of gastronomic tourism in Ilocos region. Specifically, present the profile of the respondents; determine the factors affecting gastronomic products' potential; identify the impacts of gastronomic tourism, evaluate the gastronomy destination; to test the significant difference among the responses when grouped according to profile; test the significant relationship among three major variables; and propose a framework for gastronomical tourism. The researcher employed the descriptive research method. The survey instrument consisted of items intended for the profiling of the respondents and utilized a 4-point Likert type scale. A sample size of 395 local and foreign tourists travelling in Ilocos Region were used in the study. Frequency distribution, percentage, weighted mean, Independent sample T-test, Analysis of Variance and Pearson Product Moment Correlation were used as statistical tools. Based on the result, Majority of the respondents are female, belong to the age bracket of 26-40 years old; are local tourists, leisure seekers and travel once a year. The most familiarIlocano dish is Longanisa; Gastronomic product has potential attractiveness in terms of preserving cultural heritage, adding destination authenticity value, marketing, motivation and gastronomy destination; Gastronomic tourism has impact in Ilocos region in terms of economic, social and cultural aspects; The respondents have an excellent gastronomic experience and they are satisfied with the food they eat when they visited the Ilocos region;There is a significant difference on assessment of the factors affecting gastronomic potential attractiveness, impact of gastronomic tourism and gastronomy destination when grouped according to profile; Highly significant relationship exists between gastronomic products potential attractiveness, impacts of gastronomic tourism and gastronomy destination. Highly significant relationship also exists between impacts of gastronomic tourism and gastronomy destination and A framework of gastronomic tourism in Ilocos Region that is patterned after the findings of this study is hereby proposed.

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“…Several studies have employed Fuzzy logic for the sensory evaluation of novel nutritionally fortified products, including solid products such as candies, soy‐fortified paneer and cookies fortified with Calocybe indica mushroom, semi‐solid products such as Pishtachio Green Hull’s marmalade, liquid products such as mango drinks and brown seaweed incorporated coffee (Fatma et al, 2016; Jaya & Das, 2003; Kumar & Badgujar, 2018; Rathore et al, 2019; Uprit & Mishra, 2002). The fuzzy model can also be used to determine the individual attributes of the food product important for the overall acceptability (Martín et al, 2020). Application of fuzzy logic for the sensory evaluation has also contributed in validating the efficacy of complementary standardized methods of evaluation, as observed in case of the sensory analysis of fried potato using fuzzy logic, which proved the efficiency of e‐nose sensors for specifically detecting the volatile organic compounds (Chatterjee et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

Deb

Routray

Dash

2022

Food Processing Preservation

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During the current study, experiments were conducted for the development of hydrocolloid fortified flour-based multilayered snacks. The main objectives of the study were to determine the appropriate frying temperature, study the kinetics of quality change with respect to time, and evaluate the sensory score of the samples incorporated with hydrocolloids. At frying temperatures of 160-190°C, the product's hardness value ranged from 83 to 91 N/mm 2 . The product's lightness values were 41.18 and 36.84 at temperatures of 160 and 190°C, respectively, indicating that the color darkened as the frying temperature increased. Based on the sensory evaluation by fuzzy logic, the sample with the mixture of hydrocolloids was ranked as the best among samples with no hydrocolloids and samples fortified with hydrocolloids individually. The results obtained in the present investigation are expected to be useful in the standardization and scale-up of the flour-based deep fat fried products. Novelty impact statements:1. A multilayered sweet snack was prepared by deep-frying of hydrocolloidincorporated dough.2. The crust color and texture were a function of frying temperature and time.3. Fuzzy logic-based sensory evaluation revealed that the product containing gum arabic and xanthan gum had the highest sensory value.

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A fuzzy segmentation study of gastronomical experience

Cited by 22 publications

References 55 publications

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)

The awareness and authenticity of gastronomic tourism in Ilocos Region

Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

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