Galvanic skin response in gastronomy and food consumption research: a bibliometric analysis

Purpose The aim of this study is to examine the publication trends and conceptual structure of gastronomy and food consumption research that employs GSR, using bibliometric analysis. Design/methodology/approach This study employed a bibliometric analysis method. Eighty articles obtained from the Web of Science database and meeting the inclusion–exclusion criteria were analyzed based on the identified keywords. Co-authorship and keyword co-occurrence networks were examined using VOSviewer. Findings The findings show that GSR-based gastronomy and food consumption research is a relatively new and niche field. Although the number of publications remained limited for many years, a clear increasing trend has been observed in recent years, with the most productive period occurring between 2020 and 2025. Citation patterns have fluctuated over time, peaking in the 2010–2014 period. Furthermore, the fact that the most productive author has published only four studies highlights the emerging nature of this research area within the field of gastronomy. The overlay visualization analysis shows that between 2016 and 2018, the field focused more on fundamental biological responses such as autonomic nervous system reactions and stress, but as we approach the present day, this focus has shifted to the direct consumer experience, concentrating on examining preferences and emotions. Originality/value This study is one of the rare studies that systematically reveals the structural development of the field and future research directions by addressing the use of GSR in gastronomy and food consumption from a comprehensive bibliometric perspective.