It’s time for the third round of the They go really well together food blogging event (TGRWT #3). Ingredients to pair this time are strawberry and coriander (coriander sativum, also known as cilantro in North America). You can use fresh leaves, whole seeds or ground seeds – it’s all your choice. Deadline is July 1st, so there’s still a couple of weekends left for you to do some experimental cooking. This round is hosted by Evelin at Bounteous bites, so check out her post with instructions on how to participate! She will also post a round-up in due time. And in case you’ve missed it, Tara has posted the round-up of TGRWT #2 featuring banana and parsley.
2,5-dimethyl-4-hydroxy-3(2H)-furanone (caramel-like, sweet)
methyl butanoate (fruity)
ethyl butanoate (fruity)
methyl 2-methylpropanoate (fruity)
The paper “Character-impact aroma components of coriander (Coriandrum sativum) herb” by Cadwallader et al. (couldn’t find any link for this) presented at the 5th Chemical Congress of North America lists (Z)-3-hexenal (green/cut-grass) as an impact odorants based on AEDA (aroma extraction dilution analysis), so there is at least one overlap between the impact odorants of strawberry and coriander (shown below). Please let me know if you should find odor activity values (OAV) for the volatile compounds in coriander. A search at The Good Scents Company also gives many hits for strawberry and coriander.
flavor pairing, molecular gastronomy, TGRWT