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Food pairing a scientific approach to it

Source: Foodpairing.com

We all know that food pairing is important as some flavors do mix well together. Just take for example, French fries and mayonnaise (yes, I’m Belgian), horseradish and beef or truffles and eggs. But could strawberries and mussels be a match? The answer is yes because they share a similar flavor compounds.

Food Pairing

The strawberry has various aromas which are sensible by humans and generate a detectable smell. These aromas are fruity (obvious), cheesy, green, roasted aromas. The idea now is to find other ingredients sharing one or many of these aromas. Strawberry and Chocolate are sharing the roasted aromas while strawberry matches parmesan trough its cheesy one and basil with its citrus aroma.

Source: Foodpairing.com

Source: Foodpairing.com

In short science breaks down one ingredient into its various aroma and through its database is able to find a match of with other ingredients sharing similar flavor profiles. As a result, you have the traditional food pairing associations that we all know but they are also able to come up with surprising combination.

Source: Foodpairing.com

Source: Foodpairing.com

Click on the below link to have fun pairing your ingredients:

http://www.scientificamerican.com/article/flavor-connection-taste-map-interactive/

I love this scientific approach to this as for us home cook or chef it will allow us to come up with surprising twist to recipes and understand why these ingredients works well together and why one ingredients does not work at all with another one.