Spices and flavors have been used for thousands of years all over the world, beginning when people used simple herbs or spices to flavor their food. Today, the flavor industry is comprised of hundreds of companies all over the world.
What do you get when you combine the essences of lemon, banana, raspberry and pineapple? Strawberry of course. Unless you’re a flavorist, that is probably a surprising response.
You don’t have to be a flavor chemist to know that some foods go well together and others don’t. A 2015 study, Analysis of Food Pairing in Regional Cuisines of India, looked at why this happens, particularly in India, which is home to many regional cuisines. Food pairing, as described by the study, is the “compatibility of two ingredients in a recipe in terms of their shared flavor compounds.” “We quantify food pairing with the help of flavor profiles of ingredients. Flavor profile represents a set of volatile compounds that render the characteristic taste and smell to the ingredient.”
Words like salty, sweet, sour, and bitter describe common flavor taste perceptions, but taste alone does not make up your entire flavor experience. Other aspects like appearance, aroma, sound, and texture also contribute to a flavor’s taste.
Here’s a challenge: Create a heart-healthy, low sodium, low calorie dish that everyone will crave. Ready, Set, Go! This is the task for chefs today who are looking to meet customers’ health expectations without sacrificing flavor.
In recent years, American cuisine has expanded its traditional menu to include fresh new international foods and flavors, resulting in a clear increase in the number of international restaurants, cookbooks, and ingredients sold in supermarkets.
Have you ever opened a bag of potato chips and thought to yourself “I wish I could have a chip that tasted like Chicken & Waffles or Sriracha?” Your wish is now a reality.