Spence Charles
Crossmodal Research Laboratory, Oxford University, Oxford OX2 6GG, UK.
Foods. 2020 Apr 1;9(4):407. doi: 10.3390/foods9040407.
This review summarizes the various outcomes that may occur when two or more elements are paired in the context of flavour perception. In the first part, I review the literature concerning what happens when flavours, ingredients, and/or culinary techniques are deliberately combined in a dish, drink, or food product. Sometimes the result is fusion but, if one is not careful, the result can equally well be confusion instead. In fact, blending, mixing, fusion, and flavour pairing all provide relevant examples of how the elements in a carefully-crafted multi-element tasting experience may be combined. While the aim is sometimes to obscure the relative contributions of the various elements to the mix (as in the case of blending), at other times, consumers/tasters are explicitly encouraged to contemplate/perceive the nature of the relationship between the contributing elements instead (e.g., as in the case of flavour pairing). There has been a noticeable surge in both popular and commercial interest in fusion foods and flavour pairing in recent years, and various of the 'rules' that have been put forward to help explain the successful combination of the elements in such food and/or beverage experiences are discussed. In the second part of the review, I examine the pairing of flavour stimuli with music/soundscapes, in the emerging field of 'sonic seasoning'. I suggest that the various perceptual pairing principles/outcomes identified when flavours are paired deliberately can also be meaningfully extended to provide a coherent framework when it comes to categorizing the ways in which what we hear can influence our flavour experiences, both in terms of the sensory-discriminative and hedonic response.
本综述总结了在风味感知背景下将两种或更多元素配对时可能出现的各种结果。在第一部分中，我回顾了有关在菜肴、饮品或食品中刻意组合风味、配料和/或烹饪技巧时会发生什么的文献。有时结果是融合，但如果不小心，结果同样可能是混乱。事实上，混合、调配、融合和风味配对都提供了精心打造的多元素品尝体验中元素如何组合的相关示例。虽然有时目的是模糊各种元素在混合中的相对贡献（如混合的情况），但在其他时候，消费者/品尝者会被明确鼓励去思考/感知这些贡献元素之间关系的本质（例如，在风味配对的情况下）。近年来，融合食品和风味配对在大众和商业领域的关注度显著飙升，本文讨论了为帮助解释此类食品和/或饮料体验中元素的成功组合而提出的各种“规则”。在综述的第二部分，我研究了在新兴的“声音调味”领域中风味刺激与音乐/音景的配对。我认为，当风味被刻意配对时所确定的各种感知配对原则/结果，在涉及对我们所听到的内容如何影响我们的风味体验进行分类时，无论是在感官辨别还是享乐反应方面，也都可以有意义地扩展，以提供一个连贯的框架。
