Posts Tagged ‘key odorants’

TGRWT #18: Plum and blue cheese

Sunday, August 2nd, 2009

tgrwt-18

Finally it’s time for a new round of TGRWT. It’s the 18th round and the host this time is Aidan Brooks, a trainee chef who works in Spain. In his blog he’s touched upon flavor pairing several times and also wrote a blog post on the same topic for “Word of mouth”, the food blog of The Guardian. The foods to pair this time are plum and blue cheese, and as usual you can read more about how to participate in the announcement post. The deadline for submissions is September 1st.

TGRWT is not a competition, but Aidan wanted to add a little competitive element to round of the meal. (more…)

French book on flavor pairing of food and wine

Wednesday, July 22nd, 2009

papilles_molecules

The Canadian sommerlier François Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As the title Papilles et molécules (= Tastebuds and Molecules, unfortunately not available in English) suggests there is some science involved. It turns out in fact that he has applied the principles of flavor pairing to food and wine. With help from Richard Béliveau from Agriculture and Agri-Food Canada and Martin Loignon from PerkinElmer he has analyzed wines and food and comes up with the following suggestions for lamb, as described in the article “Chemistry-set wine pairing”:
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TGRWT #8: White chocolate and caviar

Wednesday, November 21st, 2007

tgrwt-8b.png

For this round, Chad of Chadzilla chose one of the “classic” examples of pairings based on impact odorants – white chocolate and caviar. As pointed out by my fellow bloggers, this pairing has appeared in a number of MG inspired restaurants and was also featured in one of the episodes of the TV series “Kitchen chemistry” with Heston Blumenthal. The best thing of all is that you have all the time until January 1st to cook and blog about it! And don’t forget to check out the round-up of what to do with caramelized cauliflower and cocoa.

When time allows, I hope to post more on the chemistry of this pairing 🙂

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:http://www.thegoodscentscompany.com 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.