The role of sensory science in the evaluation of food pairing
Abstract: Flavor pairing is the base of food product development. Moreover, foodstuffs are rarely consumed in an isolated manner, needing to study the sensory experience of foodbeverage and food-food combinations. The field of flavor combination includes: the intrinsic arrangement of ingredients within a recipe; the combination of food products among them and with beverages; and the preparation of a whole meal. This review goes over the different definitions used to describe pairing and the sensory methods proposed in the literature.
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| Format: | Artículo biblioteca |
| Language: | eng |
| Published: |
Elsevier
2020
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| Subjects: | SABOR, ELABORACION Y PRESERVACION DE LOS ALIMENTOS, MARIDAJE DE ALIMENTOS, |
| Online Access: | https://repositorio.uca.edu.ar/handle/123456789/10944 https://doi.org/10.1016/j.cofs.2020.05.003 |
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