Reactions | Are Wine & Food Pairings All Nonsense? @ACSReactions | Uploaded 2 years ago | Updated 1 minute ago
Check out The Bigger Picture on @PBS : youtu.be/Wnr4RJxDifw
Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that *absolutely* broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese.
You might also like other Reactions videos:
A Deep(er) Dive Into Whiskey Distilling Science:
youtu.be/a1IruS1bKN8
The Science of Kombucha:
youtu.be/YxARRckS9dA
The Science of Maple Syrup Production:
youtu.be/nSRCDiKMEJc
Color changing tea:
youtu.be/ORl6EKQI1ws
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Credits:
Executive Producers:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Charles Spence, Ph.D.
Leila Duman, PhD
Brianne Raccor, PhD
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.
Sources:
A Dinner Demonstration of Threshold Differences in Taste and Smell
science.org/doi/pdf/10.1126/science.81.2108.504
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466920
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589
What are Tannins, Really?
winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine.
Journal of Pharmacognosy and Phytochemistry
phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf
The Science of Melting Cheese
seriouseats.com/the-science-of-melting-cheese#:~:text=Technically%20speaking%2C%20cheese%20is%20an%20emulsion%20of%20dairy%20fat%20and%20water%2C%20held%20together%20by%20a%20network%20of%20proteins.
Catechins
sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechins%20can%20polymerize%20to%20form%20tannins%2C%20which%20can%20be%20hydrolyzable%20or%20condensed%20(proanthocyanidins)%20(Gadkari%20and%20Balaraman%2C%202015%3B%20Rauf%20et%20al.%2C%202019).
FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
http://docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html
Food & Wine:
https://www.apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Food%20and%20wine%20pairing%20is%20almost%20entirely%20a%20matter%20of%20personal%20preference
Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
nature.com/articles/s41598-020-77107-w.pdf
Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
pubs.acs.org/doi/abs/10.1021/jf901656k
Pairing flavours and the temporal order of tasting
flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466920
Check out The Bigger Picture on @PBS : youtu.be/Wnr4RJxDifw
Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that *absolutely* broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese.
You might also like other Reactions videos:
A Deep(er) Dive Into Whiskey Distilling Science:
youtu.be/a1IruS1bKN8
The Science of Kombucha:
youtu.be/YxARRckS9dA
The Science of Maple Syrup Production:
youtu.be/nSRCDiKMEJc
Color changing tea:
youtu.be/ORl6EKQI1ws
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Credits:
Executive Producers:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Charles Spence, Ph.D.
Leila Duman, PhD
Brianne Raccor, PhD
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.
Sources:
A Dinner Demonstration of Threshold Differences in Taste and Smell
science.org/doi/pdf/10.1126/science.81.2108.504
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466920
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589
What are Tannins, Really?
winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine.
Journal of Pharmacognosy and Phytochemistry
phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf
The Science of Melting Cheese
seriouseats.com/the-science-of-melting-cheese#:~:text=Technically%20speaking%2C%20cheese%20is%20an%20emulsion%20of%20dairy%20fat%20and%20water%2C%20held%20together%20by%20a%20network%20of%20proteins.
Catechins
sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechins%20can%20polymerize%20to%20form%20tannins%2C%20which%20can%20be%20hydrolyzable%20or%20condensed%20(proanthocyanidins)%20(Gadkari%20and%20Balaraman%2C%202015%3B%20Rauf%20et%20al.%2C%202019).
FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
http://docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html
Food & Wine:
https://www.apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Food%20and%20wine%20pairing%20is%20almost%20entirely%20a%20matter%20of%20personal%20preference
Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
nature.com/articles/s41598-020-77107-w.pdf
Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
pubs.acs.org/doi/abs/10.1021/jf901656k
Pairing flavours and the temporal order of tasting
flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466920
