TY - JOUR
T1 - Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana
AU - Traynor, Mark P.
AU - Burke, Roisin
AU - O'Sullivan, Maurice G.
AU - Hannon, John A.
AU - Barry-Ryan, Catherine
N1 - Funding Information:
The authors acknowledge funding from the Dublin Institute of Technology under the ABBEST Programme.
PY - 2013/11
Y1 - 2013/11
N2 - 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.
AB - 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.
KW - ANOVA PLSR
KW - Flavour volatile interactions
KW - Food flavour analysis
KW - Molecular gastronomy
UR - http://www.scopus.com/inward/record.url?scp=84882956835&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2013.07.050
DO - 10.1016/j.foodres.2013.07.050
M3 - Article
AN - SCOPUS:84882956835
SN - 0963-9969
VL - 54
SP - 569
EP - 577
JO - Food Research International
JF - Food Research International
IS - 1
ER -