The scientific field of molecular gastronomy observes the role in which key sensory receptors perceive and interpret stimuli during food intake. These senses include aroma, visual appeal, taste, and texture. This awareness gives rise to a revolutionary concept known as the food pairing theory. Utilized by chefs around the world, the food pairing theory attempts to explain why certain food combinations create palatable flavors for many people. Our approach to this problem, first identifies the fundamental chemical components naturally found in foods, then uses food pairing information to create a network. Using this network, we aim to continue to perform experiments to further test the validity of the food pairing theory. <br/>

Analysis of food pairings based on food metabolites

255th National Meeting (2018)

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