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Arellano-Covarrubias A, Varela P, Escalona-Buendía HB, Gómez-Corona C, Galmarini M. Exploring food and beverage pairing from a cross-cultural projective mapping. Food Res Int 2024; 189:114515. [PMID: 38876601 DOI: 10.1016/j.foodres.2024.114515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures.
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Affiliation(s)
- Araceli Arellano-Covarrubias
- Health Science Department, Universidad Autónoma Metropolitana-Lerma, Av. de las Garzas #10, El panteón, Lerma de Villada 52005, Mexico; Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Héctor B Escalona-Buendía
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Mara Galmarini
- Pontificia Universidad Católica, Facultad de Ingeniería y Ciencias Agrarias (UCA), Mexico; Member of CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas), Mexico.
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Arellano-Covarrubias A, Varela P, Escalona-Buendía HB, Gómez-Corona C. A food and beverage map: Exploring food-beverage pairing through projective mapping. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104431] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Arellano-Covarrubias A, Escalona-Buendía HB, Gómez-Corona C, Varela P. Pairing beer and food in social media: Is it an image worth more than a thousand words? Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Furey A, Hoeche U, Noci F. Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- A.E. Furey
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - U. Hoeche
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - F. Noci
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
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Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods. Foods 2021; 10:foods10010133. [PMID: 33435148 PMCID: PMC7826582 DOI: 10.3390/foods10010133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 02/07/2023] Open
Abstract
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.
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Nguyen H, Wismer WV. The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods. J Food Sci 2020; 85:1274-1284. [PMID: 32243589 DOI: 10.1111/1750-3841.15118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 02/02/2020] [Accepted: 02/26/2020] [Indexed: 12/14/2022]
Abstract
Among major contributors of dietary sodium intake, many foods are consumed together with companion foods, specifically condiments and carriers. This study compared sensory profiles and overall liking between commercially available regular and sodium-reduced foods consumed with or without companion foods; and examined changes in sensory profiles and overall liking when foods are consumed in condiment-carrier pairs. Three distinct consumer panels evaluated one of the three condiment-carrier pairs, salsa-corn chips (n = 98, 63% female), ketchup-tater tots (n = 100, 69% female), and soy sauce-cooked rice (n = 98, 70% female). For each panel, consumers evaluated five samples; including the regular and sodium-reduced carriers/condiments alone, the companion food alone, and the regular and sodium-reduced foods each with its companion food. Samples were rated for overall liking (9-point hedonic scale) and the intensity of defining sensory attributes (3-point Rate-All-That-Apply scale). Consumers perceived sensory attribute differences between regular and sodium-reduced corn chips (salty) and soy sauce (salty, sweet), but not ketchup. The presence of the companion food reduced consumer ability to discriminate sensory attributes between regular and sodium-reduced products and changed sensory profiles and liking of the foods. Additionally, consumer heterogeneity in hedonic response identified three consumer segments in each consumer panel. Consumer segments differed in their sensory attribute perception. PRACTICAL APPLICATION: It is possible for the food industry to reduce sodium in a range of companion foods without changing consumer preference. The selection of companion foods is important to consumer evaluation of foods under the context of food pairing; corn chips-salsa and ketchup-tater tots are appropriate food pairs. Future sensory studies on food reformulation toward sodium reduction should target specific consumer segments of product liking and sensory attribute perception, which may in turn be influenced by food consumption frequency.
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Affiliation(s)
- Ha Nguyen
- Institute of Applied Sciences, Ho Chi Minh City University of Technology (HUTECH)
| | - Wendy V Wismer
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
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Spence C. Food and beverage flavour pairing: A critical review of the literature. Food Res Int 2020; 133:109124. [PMID: 32466920 DOI: 10.1016/j.foodres.2020.109124] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 01/13/2023]
Abstract
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 field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement). Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.
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Traynor M, Moreo A, Cain L, Burke R, Barry-Ryan C. Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1732253] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mark Traynor
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama, USA
| | - Andrew Moreo
- Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Alabama, USA
| | - Lisa Cain
- Chaplin School of Hospitality and Tourism Management, Florida International University, Miami, Alabama, USA
| | - Roisin Burke
- School of Culinary Arts and Food Technology, Technological University Dublin, Dublin, Ireland
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
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Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing. BEVERAGES 2018. [DOI: 10.3390/beverages4010013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Nakanishi Y, Irie K, Murata M. Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yumiko Nakanishi
- Research Center for Basic Science, Nisshin Seifun Group Inc
- Department of Nutrition and Food Science, Ochanomizu University
| | - Kentaro Irie
- Research Center for Basic Science, Nisshin Seifun Group Inc
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Caporaso N, Formisano D. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094818] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Sumczynski D, Bubelova Z, Sneyd J, Erb-Weber S, Mlcek J. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food Chem 2014; 174:319-25. [PMID: 25529687 DOI: 10.1016/j.foodchem.2014.11.065] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/06/2014] [Accepted: 11/10/2014] [Indexed: 11/25/2022]
Abstract
The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were sensorially comparable to commercial products.
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Affiliation(s)
- Daniela Sumczynski
- Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic.
| | - Zuzana Bubelova
- Tomas Bata University in Zlín, Department of Food Technology, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic
| | - Jan Sneyd
- Hochschule für Wirtschaft und Umwelt in Nürtingen, Neckarsteige 6-10, 726 22 Nürtingen, Germany; Bäckerhaus Veit, Weidachstrase 8, 726 58 Bempflingen, Germany
| | | | - Jiri Mlcek
- Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic
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Caporaso N, Panariello V, Sacchi R. The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.952476] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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