http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/ - dedicated to molecular gastronomy Fri, 12 Mar 2010 04:24:24 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-127209 TGRWT #17 - med tema “Days of wine and roses” — Matmolekyler på Taffel.se Fri, 03 Apr 2009 07:13:08 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-127209 [...] OAV kommer antagligen överskatta luktämnets inflytande över “slutlukten”, vilket Martin förklarar här på Khymos (på engelska) - ett tydligt exempel är debatten om hur beta-damascenone påverkar aromen hos [...] [...] OAV kommer antagligen överskatta luktämnets inflytande över “slutlukten”, vilket Martin förklarar här på Khymos (på engelska) – ett tydligt exempel är debatten om hur beta-damascenone påverkar aromen hos [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-127208 TGRWT #17 - the “Days of wine and roses” edition — Matmolekyler på Taffel.se Fri, 03 Apr 2009 07:12:30 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-127208 [...] of an odorant’s intensity. A high OAV will likely overestimate the impact of an odorant, as explained here by Martin at Khymos - this is well illustrated by the debate on the role of beta-damascenone in wines. Tags: apple, [...] [...] of an odorant’s intensity. A high OAV will likely overestimate the impact of an odorant, as explained here by Martin at Khymos – this is well illustrated by the debate on the role of beta-damascenone in wines. Tags: apple, [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-111663 Fördjupning i Brügge: Teorin bakom flavour pairing — Matmolekyler på Taffel.se Thu, 08 Jan 2009 10:50:05 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-111663 [...] att det inte bara är förekomsten av aromämnen utan också deras tröskelvärden för detektion, det vill säga deras aktivitet, som utnyttjas. Arrangörerna och konferencieren harangerade snarare än intervjuade de deltagande [...] [...] att det inte bara är förekomsten av aromämnen utan också deras tröskelvärden för detektion, det vill säga deras aktivitet, som utnyttjas. Arrangörerna och konferencieren harangerade snarare än intervjuade de deltagande [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-110856 blog.khymos.org » Blog Archive » Food pairing seminar in Belgium Tue, 30 Sep 2008 19:05:06 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-110856 [...] interested in the scientific considerations behind flavor pairings can find more info on this in previous posts. The topic however is controversial as the comments to this posts [...] [...] interested in the scientific considerations behind flavor pairings can find more info on this in previous posts. The topic however is controversial as the comments to this posts [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-73552 blog.khymos.org » Blog Archive » TGRWT #9: Chocolate tagliatelle with parmesan cream Mon, 25 Feb 2008 22:13:26 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-73552 [...] Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I was quite intrigued by that recipe and wanted to try it! So here it is, converted to metric [...] [...] Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I was quite intrigued by that recipe and wanted to try it! So here it is, converted to metric [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-67665 blog.khymos.org » Blog Archive » TGRWT #9: Parmesan and cocoa Sat, 09 Feb 2008 11:30:33 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-67665 [...] lamiacucina is hosting TGRWT #9 and the foods to pair this time are parmesan and cocoa. I’ve previously blogged about this combination and odor activity values (OAV) are available for both parmesan and cocoa. These are the molecules [...] [...] lamiacucina is hosting TGRWT #9 and the foods to pair this time are parmesan and cocoa. I’ve previously blogged about this combination and odor activity values (OAV) are available for both parmesan and cocoa. These are the molecules [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-67393 TGRWT #9: Stinkmorchel und ranzige Butter? | molekularkueche Fri, 08 Feb 2008 17:02:16 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-67393 [...] macht den (ekligen) Geschmack. In geringen Mengen und in der richtigen Kombination ergeben die oben aufgeführten Geruchsstoffe nämlich durchaus angenehme Lebensmittel: Kakao und Parmesankäse. Das klingt doch schon deutlich [...] [...] macht den (ekligen) Geschmack. In geringen Mengen und in der richtigen Kombination ergeben die oben aufgeführten Geruchsstoffe nämlich durchaus angenehme Lebensmittel: Kakao und Parmesankäse. Das klingt doch schon deutlich [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-47301 blog.khymos.org » Blog Archive » Foodpairing website launched Wed, 21 Nov 2007 23:20:55 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-47301 [...] of volatile compounds they have in common, not the actual key odorants. As I have elaborated on previously, pairings like these should preferably be based on odor activity values (OAV). Or to put it [...] [...] of volatile compounds they have in common, not the actual key odorants. As I have elaborated on previously, pairings like these should preferably be based on odor activity values (OAV). Or to put it [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-40427 blog.khymos.org » Blog Archive » TGRWT #7: Cocoa frico with cauliflower cream Sun, 28 Oct 2007 20:59:43 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-40427 [...] I wanted to make a cauliflower cream and serve it with something crispy. Considering the fact that cocoa and parmesan are also a good match I googled for parmesan crisps and found a nice recipe for “frico” - Italian parmesan [...] [...] I wanted to make a cauliflower cream and serve it with something crispy. Considering the fact that cocoa and parmesan are also a good match I googled for parmesan crisps and found a nice recipe for “frico” – Italian parmesan [...]

]]> http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/comment-page-1/#comment-28179 blog.khymos.org » Blog Archive » TGRWT #5: Chocolate and meat Sat, 04 Aug 2007 23:07:31 +0000 http://blog.khymos.org/2007/05/05/two-flavour-pairing-case-studies/#comment-28179 [...] and roasted beef. All flavour compounds were ranked and compounds given the same color coding as before. As you can see, there is considerable overlap between chocolate and [...] [...] and roasted beef. All flavour compounds were ranked and compounds given the same color coding as before. As you can see, there is considerable overlap between chocolate and [...]

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