Neurogastronomy, which is associated with neuroscience within gastronomy, appears as a field of science that conducts research on people's eating habits and experiences and also focuses on the way the phenomenon of taste is formed in the brain. Neurogastronomy creates different perceptions based on the stimuli transmitted to the five sense organs. People can perceive different tastes even though they eat the same foods and consume the same drinks.The reason for this situation is the connection between taste perception and the brain. Neurogastronomy, a current approach, has brought neuroscience and gastronomy closer together by examining the relationship between the human brain and foods. In this way, human life has been brought to a higher level and it has been revealed that changes can be made in the perception of taste through the senses. Therefore, in this study, studies based on the subject of neurogastronomy were examined, information was gathered together and it was aimed to contribute to the relevant literature. As a result of the study, it has been observed that many people and scientists operating in the food industry have recently focused on the field of neurogastronomy,  it has been concluded that its importance is increasing in both marketing and gastronomy.