0000000000504750
AUTHOR
Anastasia Eschevins
showing 3 related works from this author
From beverage to companion food: Experts' principles for pairing wines and beers with food
2016
Projet "Associations entre bières et mets : de la perception au jugement des consommateurs en situation réelle de consommation".; Pairing beverages and dishes is part of culinary tradition. The objective is to identify the principles used by experts for pairing. Ten sommeliers and ten beer experts were presented with the description of a drink, either beer or wine. They were asked to suggest dishes to match the drink and explaining their choices. They performed the task with two beers and two wines. Both perceptual and conceptual principles are reported, the former being the most often used. Overall, 10 perceptual principles were identified. They intend to either reinforce the quality of th…
Predicting sensory characteristics of complex dishes based on a formal model of culinary expert knowledge
2015
Predicting sensory characteristics of complex dishes based on a formal model of culinary expert knowledge. 11. Pangborn sensory science symposium
Matching beer with food : pairing principles, underlying mechanisms and a focus on aromatic similarity
2018
Pairing between beer and dishes emerges as a new trend in France. Beer promoters or gastronomy professionals need to offer high-quality advices in terms of beer and food pairing to their customers. Within this context, the objective of the research was to identify pairing principles and to better understand the underlying perceptual mechanisms. Determinants of food and beverage pairing were first analysed from experts’ discourses. Results showed that food and beverage pairings are governed by perceptual, conceptual and affective features, related to physio-chemical, perceptual and cognitive processes. Experts often mentioned “Aromatic Similarity” as one of the main pairing principles. This …