Surprising combinations: the science of flavour pairing

With surprising and popular scent and taste combinations, unexpected food pairings are a massive gastronomical trend. The approach assumes the more flavour components two products share, the better they taste together i.e. if two ingredients contain one of the same substance, they are compatible. The charm of food pairing lies in ingredients that although completely different and seemingly strange at first, occasionally have complementary molecules. Dark chocolate and chilli is one such example.

If these combinations taste especially good, then the chef has matched them successfully. The question to ask then is why do we prefer some tastes over others and exactly what happens when we taste food?

ON THE SCENT OF GOOD TASTE

Prof Thomas Vilgis, a project leader at the Max Planck Institute for Polymer Research and professor of theoretical physics at the University of Mainz is working on these questions. He established a working group for soft matter food physics. This studies the physical aspects of food, including ingredients and their preparation.

Specifically, he analyses food and how flavours develop. The team is particularly interested in how individual ingredients behave in the mouth as each releases flavour in very different ways. Some substances reach receptors first and are the primary flavour. Others tend to stay in the background.

When we eat chocolate, sugar and how we perceive it plays an important role, as does the way cocoa butter melts in the mouth. Certain water-soluble flavour compounds and volatile fragrance compounds pair up. Saliva releases scent-producing molecules and influences how we perceive the chocolate’s texture as it transitions from hard to soft.

With this research, Prof Vilgis established a scientific foundation for molecular gastronomy. He collected his knowledge in a book titled Aroma - Die Kunst des Würzens (Flavour - The Art of Seasoning) (Vierich/Vilgis). Even at home, food ingredients that seem to be opposites can be combined appetisingly.

THE PERFECT FLAVOUR PAIR

Since 1874, Symrise AG has been researching flavourful food ingredients. The company and Prof Vilgis are working on a joint project to combine and add to existing expertise.

They are studying how the culinary arts can make use of the scientific findings from polymer research. The interaction of physics and cuisine creates the foundation for applied food science and thus product development at Symrise. Food technicians of the global group examine global recipes for harmonies and contrasts that make their natural ingredients taste particularly good. They thoroughly select ingredients, prepare individual steps for the meals and use the same tools as consumers would in their own kitchens.

Prof Vilgis and Dr Gerhard Krammer, head of flavour research and development at Symrise, work hand in hand. Prof Vilgis researches molecular food physics and Dr Krammer applies the findings in food manufacturing. Molecular gastronomy often uses these exact findings. Symrise offers its food and beverage manufacturers and consumers, tasty combinations that these companies then introduce to markets from Asia to South Africa.