The role of sensory science in the evaluation of food pairing

Autores
Galmarini, Mara Virginia
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
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.
Fuente
Current Opinion in Food Science Vol.33, 2020
Materia
SABOR
ELABORACION Y PRESERVACION DE LOS ALIMENTOS
MARIDAJE DE ALIMENTOS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/10944
Acceder
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oai_identifier_str oai:ucacris:123456789/10944
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling The role of sensory science in the evaluation of food pairingGalmarini, Mara VirginiaSABORELABORACION Y PRESERVACION DE LOS ALIMENTOSMARIDAJE DE ALIMENTOSFil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Tecnológicas; ArgentinaFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract: 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.Elsevier2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/10944https://doi.org/10.1016/j.cofs.2020.05.003Galmarini, 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/123456789/10944Current Opinion in Food Science Vol.33, 2020reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-12-26T11:53:32Zoai:ucacris:123456789/10944instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-12-26 11:53:32.725Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv The role of sensory science in the evaluation of food pairing
title The role of sensory science in the evaluation of food pairing
spellingShingle The role of sensory science in the evaluation of food pairing
Galmarini, Mara Virginia
SABOR
ELABORACION Y PRESERVACION DE LOS ALIMENTOS
MARIDAJE DE ALIMENTOS
title_short The role of sensory science in the evaluation of food pairing
title_full The role of sensory science in the evaluation of food pairing
title_fullStr The role of sensory science in the evaluation of food pairing
title_full_unstemmed The role of sensory science in the evaluation of food pairing
title_sort The role of sensory science in the evaluation of food pairing
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
author_role author
dc.subject.none.fl_str_mv SABOR
ELABORACION Y PRESERVACION DE LOS ALIMENTOS
MARIDAJE DE ALIMENTOS
topic SABOR
ELABORACION Y PRESERVACION DE LOS ALIMENTOS
MARIDAJE DE ALIMENTOS
dc.description.none.fl_txt_mv Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
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.
description Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/10944
https://doi.org/10.1016/j.cofs.2020.05.003
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
url https://repositorio.uca.edu.ar/handle/123456789/10944
https://doi.org/10.1016/j.cofs.2020.05.003
identifier_str_mv 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
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Current Opinion in Food Science Vol.33, 2020
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 12.564298

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