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Sentiments and flavors: An approach to gastronomic innovation in the Algarve

2026Artigo científico Acesso aberto
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datacite.subject.sdg08:Trabalho Digno e Crescimento Económico
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg11:Cidades e Comunidades Sustentáveis
dc.contributor.authorRamos, Celia
dc.contributor.authorDionísio Serra, Manuel António
dc.contributor.authorRodrigues Gonçalves, Alexandra
dc.date.accessioned2026-07-02T10:43:20Z
dc.date.available2026-07-02T10:43:20Z
dc.date.issued2026
dc.description.abstractThis study explores how the Mediterranean Diet, recognized by UNESCO as Intangible Cultural Heritage, can be leveraged innovatively to enhance the sustainability of the Algarve as a tourism destination. The objective is to identify and valorize local resources aligned with the Mediterranean dietary pattern to create new gastronomic experiences that appeal to tourists and support regional development. METHODOLOGY: A mixed-methods approach was adopted. Sentiment analysis was conducted on enogastronomic experiences shared on social media to understand tourists’ perceptions and preferences. This was complemented by a Delphi-based focus group with regional experts to co-create and evaluate innovative culinary proposals. Finally, a gastronomic experience was implemented in a local restaurant to test the developed products. FINDINGS: The sentiment analysis revealed key emotional and experiential factors that shape tourist satisfaction. Based on these insights, five innovative appetizers were developed and tested, demonstrating above-average levels of appreciation and potential for economic valorization. IMPLICATIONS: The study contributes to the theoretical understanding of how intangible cultural heritage can be operationalized in tourism innovation. Practically, it offers an exploratory framework for integrating local gastronomy into sustainable tourism strategies, which requires further validation in larger-scale settings. ORIGINALITY AND VALUE: This research uniquely combines digital sentiment analysis with participatory culinary innovation, offering a novel interdisciplinary approach to enhancing gastronomic tourism through the Mediterranean Diet. The findings should be interpreted as exploratory and hypothesis-generating rather than definitive.eng
dc.description.sponsorshipALG-01-0145-FEDER-072592; UID/04020/2025
dc.identifier.doi10.7341/20262223
dc.identifier.eissn2299-7326
dc.identifier.issn2299-7075
dc.identifier.urihttp://hdl.handle.net/10400.1/29198
dc.language.isoeng
dc.peerreviewedyes
dc.publisherCognitione Foundation for the Dissemination of Knowledge and Science
dc.relationUID/04020/2025
dc.relation.ispartofJournal of Entrepreneurship, Management and Innovation
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMediterranean Diet
dc.subjectSentiment analysis
dc.subjectSustainable tourism destination
dc.subjectInnovative experiences
dc.subjectGastronomic tourism
dc.subjectCulinary innovation
dc.subjectIntangible cultural heritage
dc.subjectSustainable tourism
dc.subjectAlgarve
dc.subjectTourist experience
dc.subjectLocal food systems
dc.subjectDestination development
dc.titleSentiments and flavors: An approach to gastronomic innovation in the Algarveeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage94
oaire.citation.issue2
oaire.citation.startPage70
oaire.citation.titleJournal of Entrepreneurship, Management and Innovation
oaire.citation.volume22
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRamos
person.familyNameDionísio Serra
person.familyNameRodrigues Gonçalves
person.givenNameCelia
person.givenNameManuel António
person.givenNameAlexandra
person.identifier.ciencia-idB917-D015-C2EF
person.identifier.ciencia-idAC17-7A30-03BD
person.identifier.ciencia-id9717-7E8F-9B37
person.identifier.orcid0000-0002-3413-4897
person.identifier.orcid0000-0002-0432-6345
person.identifier.orcid0000-0003-3796-1801
person.identifier.ridC-5119-2012
person.identifier.scopus-author-id35073165500
relation.isAuthorOfPublication08c1d098-29b0-4eaa-96f8-e03d66fcadb4
relation.isAuthorOfPublication62dd2a54-912e-4f19-ae85-33707db74aa4
relation.isAuthorOfPublication3a2b8aab-d83c-406c-8ee9-3df493673c90
relation.isAuthorOfPublication.latestForDiscovery08c1d098-29b0-4eaa-96f8-e03d66fcadb4

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