Food pairing

At that time, they formed the hypothesis that different foods would combine well together when they shared major flavor components, and the trademarked concept of "Foodpairing" was created.

Additionally, it is able to provide a scientific, modern basis for the success of traditionally settled food combinations.

[4] In 2009, the Flanders Taste foundation organized a gastronomic symposium and "The Flemish Primitives" that was dedicated to Foodpairing.

The aroma compounds are determined with the aid of gas chromatography, which in most cases is coupled with a mass spectrometer (GC-MS).

Comparing the flavors of individual ingredients can result in new and unexpected combinations, such as strawberries paired with peas.