Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.44, 2026 (SCI-Expanded, Scopus)
Growing health concerns regarding excessive sodium intake and the processing of refined table salt have increased interest in alternative salt products. Although these products are often perceived as healthier, their elemental composition and potential contaminant profiles are not fully understood. This study aimed to evaluate the effects of geographically indicated salts from Turkiye (& Ccedil;ank & imath;r & imath; Rock Salt, Delice Natural Spring Salt, and Kemah Natural Spring Salt) on the sensory characteristics of cabbage pickles. Cabbage pickles were produced using these salts, and their sensory properties were assessed using a quantitative experimental design approach and sensory analysis methods. Pickle samples prepared with geographically indicated salts and a control salt were evaluated for appearance, aroma, texture, flavor, sound, and overall acceptability. In addition, the mineral composition of Turkiye's geographically indicated salts was investigated using Fourier Transform Infrared Spectroscopy (FTIR). The FTIR spectra of regional salts (Kemah, Delice, and & Ccedil;ank & imath;r & imath;) exhibited humic acid and metal-lactate signatures, particularly carboxylate bands in the 1600-1400 cm(-1) range, whereas the commercial salt showed stronger polymeric signals, reflecting refinement processes and additive incorporation. The results revealed certain differences among the sensory attributes of the pickle samples; however, statistical analyses indicated no significant differences in sensory perceptions between samples (p > 0.05). These findings suggest that the different salt types had a limited effect on the sensory profile of the pickles. In terms of overall acceptability, the cabbage pickle prepared with the control salt was the most preferred ((x) over bar = 3.5), while those prepared with Kemah and Delice natural spring salts showed moderate acceptability levels ((x) over bar= 2.9). Beyond sensory perception, these findings contribute to the field of gastronomy by highlighting the significance of geographically indicated salts in terms of authenticity, origin, and traditional food production practices.