Peer-Reviewed Journal Details
Mandatory Fields
Traynor, MP;Burke, R;O'Sullivan, MG;Hannon, JA;Barry-Ryan, C
2013
November
Food Research International
Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana
Validated
WOS: 14 ()
Optional Fields
VOLATILE COMPOUNDS DYNAMIC HEADSPACE FLAVOR COMPOUNDS COMPONENTS ATTRIBUTES BEHAVIOR QUALITY PROFILE AROMA MODEL
54
569
577
The aim of this study aimed to investigate food pairings as an important sensory phenomenon in order to determine how different components in the selected food pairings affect and interact with other components. Three novel food pairings (banana and bacon, banana and olive oil, and banana and rice) were selected. A conjoint approach utilising qualitative (organic volatile analysis and descriptive sensory analysis) and quantitative (comparable semi quantitative organic volatile analysis and affective sensory tests) methods of analysis n an attempt to elucidate the success or failure of selected food pairings. Free choice profiling (descriptive sensory analysis) data was analysed using Generalised Procrustes analysis. The correlation between volatile analysis and descriptive sensory analysis results were analysed using ANOVA partial least squared regression. Hedonic results were analysed using a Friedman rank sum test, while preference results were analysed using a Wilcoxon signed rank test. The food pairings of banana and bacon and banana and rice were found to be liked significantly more than banana and olive oil. The results of this study suggest that synergistic and/or antagonistic interactions between the volatile compounds in the foods influenced the hedonic ratings of these food pairings. (C) 2013 Elsevier Ltd. All rights reserved.
AMSTERDAM
0963-9969
10.1016/j.foodres.2013.07.050
Grant Details