Food oral processing as the bridge between food texture, microstructure and sensory
perception has gained enormous interest in the last decade. This review provides an …

The recent explosion of interest in the topic of flavour pairing has been driven, at least in
part, by the now-discredited food-pairing hypothesis, along with the emergence of the new …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

Pairing food and beverages is a traditional practice in French gastronomy. Culinary literature
provides recommendations in terms of food and beverage pairing but identifying general …

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 food-beverage …

Sensory food science has evolved from the need for scientifically sound and systematic
sensory evaluation of foods. Capitalising on its multidisciplinary nature, it has to …

The existing multisensory literature suggests that the combination of the different human
senses in a controlled fashion during food/drink experiences can provide more enjoyment to …

Traditionally, in the West, the decision about which flavours to pair in a tasting experience
has been as much the personal choice of the chef or, more likely, the sommelier, as anything …

Food and flavour pairing are commonly used as an empirically based phenomenology by
chefs and food innovators for creating delicious dishes. However, there is little if any science …

Using the concept of dominance, other than intensity, Temporal Dominance of Sensations
(TDS) has become a highly used temporal descriptive technique providing information on …