The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

TY - JOUR

T1 - The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

AU - Aaslyng, M.D.

AU - Frøst, Michael Bom

PY - 2010/8

Y1 - 2010/8

N2 - Most food is eaten as meals and taste interactions between individual components of a meal may occur. These interactions were studied to examine the effect of combinations of vegetable accompaniments on sensory properties of pork patties. A solution of three basic tastes (sour, bitter and salty) and subsequently vegetables representing the same basic tastes (sour: pickled cucumber, bitter: arugula, and salty: salted potatoes) were tested. Results showed that indeed interactions occurred, but in more complex meal combinations the effects are smaller than if only one basic taste is used, as previously demonstrated.

AB - Most food is eaten as meals and taste interactions between individual components of a meal may occur. These interactions were studied to examine the effect of combinations of vegetable accompaniments on sensory properties of pork patties. A solution of three basic tastes (sour, bitter and salty) and subsequently vegetables representing the same basic tastes (sour: pickled cucumber, bitter: arugula, and salty: salted potatoes) were tested. Results showed that indeed interactions occurred, but in more complex meal combinations the effects are smaller than if only one basic taste is used, as previously demonstrated.

U2 - 10.1111/j.1745-459X.2010.00285.x

DO - 10.1111/j.1745-459X.2010.00285.x

M3 - Journal article

SN - 0887-8250

VL - 25

SP - 536

EP - 548

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

IS - 4

ER -