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Science Behind Food Pairings

6 years ago148 views


Geo Beats

There is a science behind traditional food pairing, explaining why certain foods go together.

What foods do you like to pair with your favorite wine? It all has to do with creating a balanced ‘mouthfeel’ of different foods and drinks.

Paul Breslin, a sensory biologist at Rutgers University and at the Monell Chemical Senses Center in Philadelphia, has found the scientific reason why certain food and beverages work together to please your flavor palate.

The grease from fatty food leaves your mouth over lubricated, and the acid from drinks, and certain foods like pickles, work as an astringent to balance out the consistency of lubrication in your mouth.

Doctor Breslin conducted a study where he gave subjects salami and had them wash it down with either green tea or water. Those who drank the tea felt that the fattiness of the salami meat was washed away more than those who drank only water.

The acid in the tea worked as an astringent to effectively “cleanse” the subjects flavor palette.

Many different food and drink combinations use this technique. Including sipping wine with cheese, and eating pickled ginger between bites of Japanese sushi.

Doctor Breslin says “This is like a fundamental, universal, global principle of gastronomy you see all over the world. What’s interesting now is we have an explanation of why this is happening.”

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