A Science of Food Pairing: Flavoring 4.0

G.Pandidurai, K. Harishankar and M. Aasif

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Introduction

Food pairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor stand point. The method is based on the principle that foods combine well with one another when they share key flavor components. Food pairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common.

Food pairing makes it easy to discover new ingredient combinations based on their aromatic matches, but that is not all there is to creating tantalizing dishes that will pique your palate. What can you do to take your recipes to the next level As you make your selections, don’t forget to factor in taste and texture. Balancing the elements of flavor (aroma), taste and texture will add interesting depth and dimension to your Striking the right balance may sound simple in theory, but it is often the most difficult part of the job when you are in the kitchen.