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Journals / Journal of Silk Road Tourism Research / 2026 / Cilt: 6 Sayı: 1

The Isparta Rose in Emotional Gastronomy: A Journey From Scent to Taste

Duygusal Gastronomi Deneyiminde Isparta Gülü: Kokudan Tadımsal Yolculuğa

Hazal Ezgi Gündüz(ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ)0000-0003-4028-547X
Pages
77–91
Publication Date
2026-06-30
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Qualitative interviews and experimental designs are recommended for future research to measure emotional responses.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study discusses the emotional gastronomy approach using the example of Isparta rose, revealing how a local product can be transformed into an emotional and memorable experience through multisensory (smell–taste–visual–tactile–auditory) stimuli.
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Key Findings & Data:Rose harvesting events and rose-themed festivals in Isparta increase the longevity of the experience through participant interaction, while geographical indication protection supports authenticity and brand value.
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Conclusion & Impact:Qualitative interviews and experimental designs are recommended for future research to measure emotional responses.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Duygusal Gastronomi · Çok Duyulu Deneyim · Koku–Hafıza–Duygu

Abstract

This study discusses the emotional gastronomy approach using the example of Isparta rose, revealing how a local product can be transformed into an emotional and memorable experience through multisensory (smell–taste–visual–tactile–auditory) stimuli. The literature-based conceptual review examines how the interaction between smell, memory, and emotion deepens the visitor experience, drawing on the experience economy, the Stimulus–Organism–Response (S-O-R) paradigm, and the multisensory gastronomy literature. The findings show that the scent of roses triggers feelings of nostalgia, peace, and belonging through associations related to the limbic system; products such as rose jam, rose syrup, and rose lokum not only produce taste but also emotional bonds, strengthening the destination's identity. Rose harvesting events and rose-themed festivals in Isparta increase the longevity of the experience through participant interaction, while geographical indication protection supports authenticity and brand value. The study contributes to the literature by conceptualizing emotional gastronomy through local products and suggests that rose-themed gastronomic routes, scent-taste workshops, and creative culinary applications can increase visitor satisfaction and emotional brand value. Qualitative interviews and experimental designs are recommended for future research to measure emotional responses.

Özet

Bu çalışma, duygusal gastronomi yaklaşımını Isparta gülü örneği üzerinden tartışarak, yerel bir ürünün çok duyulu (koku–tat–görsel–dokunsal–işitsel) uyarımlar yoluyla nasıl duygusal ve hatırlanabilir bir deneyime dönüştüğünü ortaya koymaktadır. Literatür temelli kavramsal incelemede; deneyim ekonomisi, Uyarıcı–Organizma–Tepki (S-O-R) paradigması ve çok duyulu gastronomi yazınından hareketle koku–hafıza–duygu etkileşiminin ziyaretçi deneyimini nasıl derinleştirdiği ele alınmıştır. Bulgular, gül kokusunun limbik sistemle ilişkili çağrışımlar üzerinden nostalji, huzur ve aidiyet duygularını tetiklediğini; gül reçeli, gül şerbeti ve gül lokumu gibi ürünlerin yalnızca tat değil, duygusal bağ da üreterek destinasyon kimliğini güçlendirdiğini göstermektedir. Isparta’da gül hasadı etkinlikleri ve gül temalı festivaller, katılımcı etkileşim sayesinde deneyimin kalıcılığını artırmakta; coğrafi işaret koruması ise otantiklik ve marka değerini desteklemektedir. Çalışma, duygusal gastronomiyi yerel ürünler üzerinden somutlaştırarak literatüre kavramsal katkı sunmakta ve uygulamada gül temalı gastronomi rotaları, koku–tat atölyeleri ile yaratıcı mutfak uygulamalarının ziyaretçi memnuniyeti ve duygusal marka değerini artırabileceğini önermektedir. Gelecek araştırmalar için nitel görüşmeler ve deneysel tasarımlarla duygusal tepkilerin ölçümlenmesi önerilmektedir.

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Cite This Article

Gündüz, H. E. (2026). The Isparta Rose in Emotional Gastronomy: A Journey From Scent to Taste. Journal of Silk Road Tourism Research, Cilt: 6 Sayı: 1, 77–91. https://ajindex.com/articles/1619165

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