Why Strawberries and White Wine Go Well Together (Scientific American)

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Combinations of chemical compounds give foods their unique flavors, and some chefs say the more of these compounds that foods have in common — say chocolate and blue cheese — the better they’ll pair up in your mouth. Scientists recently made a “flavor map” to visually test this hypothesis. In the chart, lines connect foods with compounds in common, and the thicker the line, the more chemicals they have in common. “The researchers conclude that chefs do tend to pair ingredients with shared flavor compounds — but only in Western cuisine,” explains Scientific American. “Dishes from a database of recipes from East Asia tend to combine ingredients with few overlapping flavors.”

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