期刊
CURRENT OPINION IN FOOD SCIENCE
卷 33, 期 -, 页码 149-155出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2020.05.003
关键词
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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 food beverage 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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