Romeo-Arroyo Elena, Mora María, Noguera-Artiaga Luis, Vázquez-Araújo Laura
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain.
BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain.
Curr Res Food Sci. 2023 Jan 2;6:100432. doi: 10.1016/j.crfs.2022.100432. eCollection 2023.
Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general purpose of this study was to further investigate the perception of teas and butter cookies with and without aromatic congruence, deepening in sweetness perception. The experimental included: 1) a projective mapping test (30 semi-trained panelists) to group tea samples and choose representatives of each aromatic group; 2) the determination of the main volatile organic compounds using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GC-MS) to prove the aromatic congruence of the designed tea-cookie pairings; 3) a consumer study (n = 89) to assess liking, sweetness perception, of the single samples and pairings, and the pairing principles of the congruent and non-congruent parings. Results of the projective mapping showed that the tea samples could be grouped into 3 main categories by their herbal, fruity-sweet, and brown-sweet notes, results also supported by the GCMS data. Harmony was positively correlated to liking, and Balance and Similarity seemed to be related to aromatic "congruence", although all pairings were similarly liked. Sugar content was similar in all the cookie samples and pairings, but sweetness perception was significantly influenced by the aroma of the samples, being the samples and pairings made with spearmint the least sweet ones. Pairing a tea with sweet aromas with the spearmint cookie, independently of the kind of sweet aromatics (e.g.: coconut, almond, vanilla, fruity, tropical), seemed to slightly increase sweetness perception, although significant differences were not detected with other spearmint cookie pairings. Findings of the present research sum knowledge to the food pairing area, but further research is needed in recommending appropriate methodologies for pairing assessment, as well as the potential uses of driven pairings in specific food cultures.
食物搭配对于食品行业和烹饪专业人士来说是一种开发成功风味组合和难忘体验的相关工具，但它对于鼓励消费者坚持更健康的饮食也可能有用。本研究的总体目的是进一步探究有或没有香气一致性的茶和黄油曲奇的感知情况，深入研究甜度感知。实验包括：1）一项投射映射测试（30名半专业小组成员），用于对茶样品进行分组并选择每个香气组的代表；2）使用固相微萃取 - 气相色谱 - 质谱联用仪（SPME - GC - MS）测定主要挥发性有机化合物，以证明所设计的茶 - 曲奇搭配的香气一致性；3）一项消费者研究（n = 89），以评估单个样品和搭配的喜好度、甜度感知，以及一致和不一致搭配的搭配原则。投射映射的结果表明，茶样品可以根据其草本、果味甜和棕色甜的香气分为3个主要类别，GCMS数据也支持这一结果。和谐度与喜好度呈正相关，平衡度和相似度似乎与香气“一致性”有关，尽管所有搭配的喜好程度相似。所有曲奇样品和搭配中的糖分含量相似，但甜度感知受样品香气的显著影响，用留兰香制作的样品和搭配是甜度最低的。将带有甜香的茶与留兰香曲奇搭配，无论甜香的种类（如：椰子、杏仁、香草、果味、热带风味）如何，似乎都会略微增加甜度感知，尽管与其他留兰香曲奇搭配相比未检测到显著差异。本研究的结果为食物搭配领域增添了知识，但在推荐合适的搭配评估方法以及特定食物文化中驱动搭配的潜在用途方面，还需要进一步研究。
