Food and wine pairing: A new approach
| Autor: | Peter Klosse |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Physics
Wine Communication business.industry High Energy Physics::Lattice High Energy Physics::Phenomenology Flavour Success factors coating mouthfeel contracting mouthfeel culinairy success factors flavor theory flavour richness flavour profile food and wine pairing General Medicine Mouthfeel High Energy Physics::Experiment Food science business Flavor |
| Zdroj: | Research in Hospitality Management; Vol 1, No 1 (2011); 5-8 |
| ISSN: | 2415-5152 2224-3534 |
| Popis: | Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour isstructured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour stylescube. The eight flavour styles are subcategories of flavour, each with their own characteristics. The flavour styles have provento be useful in communicating about flavour. Flavour profiles can be made of foods and wines and this provides a basis forfinding good combinations, not only of beverages and foods, but also of flavours that constitute a dish and menu order. Goodcombinations are generally liked which means that the flavour styles theory gives a valuable contribution in educating food andbeverage professionals. The theory has also been used to define the culinary success factors (CSF). Keywords: coating mouthfeel, contracting mouthfeel, culinairy success factors, flavor theory, flavour richness, flavour profile, foodand wine pairing |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|