文章基本信息

标题：Pairing flavours and the temporal order of tasting
本地全文：下载
作者：Charles Spence ; Qian Janice Wang ; Jozef Youssef 等
期刊名称：Flavour
电子版ISSN：2044-7248
出版年度：2017
卷号：6
期号：1
页码：4
DOI：10.1186/s13411-017-0053-0
语种：English
出版社：BioMed Central
摘要：There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or photographs) can end up obscuring the importance of temporal order to flavour perception. That is, there is an increasing tendency to prioritize plating elements in a dish so that they please the eyes of the beholder, rather than necessarily because they deliver the optimum balance of sensations to the palate. Relevant here is the fact that certain combinations of ingredients taste better when sampled simultaneously, or in a particular sequence, than when sampled in a different order. In this review, we examine the importance of sequencing and pairing taste/flavour sensations, both in the design of the meal itself, and when attempting to combine (or match) food and drink. We address the chemical, psychological, and computational strategies that have been suggested by those wishing to combine flavours for maximal impact. We evaluate three general principles of flavour matching: similarity—matching components based on common flavour compounds (or similar flavour profiles); contrast—combinations that are purposely chosen because they differ from each other (a strategy that is more common in the cuisine of some countries than others); and synergy (or emergence)—those combinations that together deliver new flavour experiences or else harmonize with one another. We argue that the psychological account (informed by an awareness of cultural differences), and to a lesser extent the chemical account, provides meaningful suggestions as far as effectively combining flavours is concerned.
关键词：Taste ; Flavour ; Pairing ; Similarity ; Contrast ; Harmonization ; Emergence ; Computational gastronomy