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Are Wine & Food Pairings All Nonsense?

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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:
The Science of Kombucha:
The Science of Maple Syrup Production:
Color changing tea:
Better Pizza Through Chemistry:
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
Food and beverage flavour pairing: A critical review of the literature
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
What are Tannins, Really?
Journal of Pharmacognosy and Phytochemistry
The Science of Melting Cheese
Catechins
FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
Food & Wine:
Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
Pairing flavours and the temporal order of tasting
Food and beverage flavour pairing: A critical review of the literature
You might also like other Reactions videos:
A Deep(er) Dive Into Whiskey Distilling Science:
The Science of Kombucha:
The Science of Maple Syrup Production:
Color changing tea:
Better Pizza Through Chemistry:
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
Food and beverage flavour pairing: A critical review of the literature
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
What are Tannins, Really?
Journal of Pharmacognosy and Phytochemistry
The Science of Melting Cheese
Catechins
FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
Food & Wine:
Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
Pairing flavours and the temporal order of tasting
Food and beverage flavour pairing: A critical review of the literature
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