Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

被引：32
作者：
Schifferstein, Hendrik N. J. [1 ]
Kudrowitz, Barry M. [2 ]
Breuer, Carola
机构：
[1] Delft Univ Technol, Dept Human Ctr Design, NL-2628 CE Delft, Netherlands
[2] Univ Minnesota, Dept Design Housing & Apparel, Minneapolis, MN USA
来源：
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2022年 / 20卷 / 04期
关键词：
Perception; aesthetics; culinary practices; food pairing; sensory science; TASTE-MODIFYING PROTEIN; MONOSODIUM GLUTAMATE; MOLECULAR GASTRONOMY; FLAVOR; COMPLEXITY; ODOR; INTENSITY; MIXTURE; LIKING; CONGRUENCY;
D O I：
10.1080/15428052.2020.1824833
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perception, up to principles of aesthetics. These insights are related to how foods are experienced, how ingredients are combined, the use of flavor bases in cuisines, the creation of a full course meal, the choice of a beverage with a dish, and how people learn to appreciate new foods.
引用
收藏
页码：293 / 335
页数：43
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