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Sensory and Chemical Interactions of Food Pairings (Basmati Rice, Bacon and Extra Virgin Olive Oil) with Banana
- Source :
- Articles
- Publication Year :
- 2013
- Publisher :
- Technological University Dublin, 2013.
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Abstract
- 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.
- Subjects :
- Molecular gastronomy
Wilcoxon signed-rank test
Chemistry
business.industry
Free-choice profiling
food and beverages
Novel food
Sensory system
Chemical interaction
Flavour volatile interactions
Sensory analysis
Biotechnology
ANOVA PLSR
Analysis of variance
Food science
business
Food flavour analysis
Olive oil
Food Science
Subjects
Details
- Database :
- OpenAIRE
- Journal :
- Articles
- Accession number :
- edsair.doi.dedup.....19b17922e3270650dc5c830baa1d1422