Incorporating Sensory Analysis in Food Tourism to Enhance Tourists' Experiences

In recent years, there has been a surge of interest in how our senses influence food tourism experiences. This thesis delves into this intriguing realm by exploring how incorporating sensory evaluation methods can enhance the culinary adventures of tourists. By adapting techniques developed in the food industry, this study investigates their suitability in the tourism context. It examines how sensory analysis goes beyond just food, impacting tourists' overall experiences, not limited to traditional food sectors. Furthermore, it delves into critical success factors for food tourism destinations, considering sensory traits and cultural influences that shape tourists' experiences. The abstract encompasses diverse facets such as consumer preferences, the development of taste perception, and the interplay between sensory and non-sensory elements in food tourism. Through identifying gaps and limitations, this research aims to pave the way for future exploration in areas like sensory branding, authenticity, memory, multisensory experiences, street food quality, and innovative technologies in food tourism. Ultimately, this comprehensive investigation seeks to enrich food tourism experiences and offer valuable insights for industry practitioners and researchers.