The importance of sensory science in food | 86812
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African Journal of Food Science and Technology

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The importance of sensory science in food


Victoria C. Krings*

The foundation of food product development is flavouring pairing. Furthermore, foods are rarely ingested alone, necessitating research into the sensory experience of food-beverage and food-food combos. The inherent arrangement of ingredients inside a recipe, the combination of food products among them and with beverages, and the creation of a whole meal are all included in the field of taste combination. This review examines the various definitions of pairing as well as the sensory approaches offered in the literature.

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