Posts Tagged ‘impact flavors’

Flavor pairing revisited

Tuesday, March 8th, 2011

Foamy strawberries with coriander (cilantro) from TGRWT #3 turned out to be a delicious combination. Could it possibly be a category 2d predicted aroma similarity?

As mentioned in my previous post about the flavor pairing presentation given by Wender Bredie as part of the Copenhagen seminar on molecular gastronomy I’m really happy that the topic has been brought into the scientific community. At the same time is has also become very clear to me that the term flavor pairing needs some clarification. First of all I have come to realize that the the term flavor pairing is slightly misleadning, and I wonder if aroma similarity perhaps is a more precise term. As I see it, today the term flavor pairing is used in a range of different ways: (more…)

Searching for flavour pairings

Tuesday, April 17th, 2007

Google can be of great help when exploring flavour pairings, especially for those of us who don’t have access to the commercial database VCF. The following tip has been mentioned in a comment to a previous blog post, but I thought it could be a good idea to bring it to everyones attention:

The Good Scents company has en extensive range of aroma components, and the nice thing is that they list natural occurences and uses. The latter I guess, is based on the organoleptic properties of the aroma compounds. Using google, it’s possible to check if two or more foods have anything in common. Just type in the foods of interest and add site: at the end. The triple combination in my last post for instance gives the following search string (click to perform the google search) and the top 5 hits are:

furfuryl mercaptan * 98-02-2
benzothiazole * 95-16-9
isovaleraldehyde * 590-86-3
bis(2-methyl-3-furyl) disulfide * 28588-75-2
5-methyl furfural * 620-02-0

The numbers following the name of the aroma compound are CAS registry numbers and indentify each compound uniquely. They are often more useful than the chemical name when searching the internet and databases.

Unfortunately there is no way to distinguish whether the foods listed for each aroma compound occur under the “Natural occurences” or “Used in” labels.