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Título : | The role of sensory science in the evaluation of food pairing | Autor : | Galmarini, Mara Virginia | Palabras clave : | SABOR; ELABORACION Y PRESERVACION DE LOS ALIMENTOS; MARIDAJE DE ALIMENTOS | Fecha de publicación : | 2020 | Editorial : | Elsevier | Cita : | Galmarini, M. V. The role of sensory science in the evaluation of food pairing [en línea]. Current Opinion in Food Science. 2020, 33. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10944 | Resumen : | 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. | URI : | https://repositorio.uca.edu.ar/handle/123456789/10944 | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | https://doi.org/10.1016/j.cofs.2020.05.003 | Derechos: | Acceso abierto. 12 meses de embargo |
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