Foods: Aroma and Testure in the Plate

"Aroma and texture of glass, plate aroma and texture - It is not surprising that the world of wine and food is very closely related" (Iland et al 2009, p.194). The sense of pairing food and wine is to define the elements of contrasting or complementary important foods and wines to harmonize the mix. Everyone is physically and mentally different (Szabo 2012). Such feelings such as smell and taste are different among people, people also have different experiences and opinions, and the combination of food and wine is excellent.

Imagine sitting in a small room and being tired from hungry. Then someone jumped into the room with delicious dishes - imagine you did not see them. Immediately, your olfactions are arrested by the gorgeous aroma floating in your direction and become increasingly intense. Intuitively, you turn to the direction of the scent and without doubt choose a bad food for your nose's receptors. Suddenly remembering the hunger you are in now, you curse air molecules that bring you fragrance. We appreciate these molecules in these cases

Therefore, the smell plays an important role. Food has fragrance and consists of molecules of odor (sometimes each containing 100 or more molecules) released into the mouth when chewed. Through the nasal cavity behind our sputum, these molecules are detected by our olfactory nerves, and we can distinguish different scents. Taste is a combination of all these elements. As many aspects return to subjective personal judgment, this is a complex process in which personal perception plays an important role. However, if you think that 50% of the population has less taste of fruits and vegetables, this is a common topic, it seems common not only for some high-end consumers .

Despite the presence of a large amount of volatile compounds in foods, not all volatile compounds cause fragrance. Patton and Josephson (1957) proposed to estimate the importance of aroma compounds in defining the organoleptic properties of food by calculating the ratio of the compound concentrations in food to their sensory threshold. Based on Aroma Extract Dilution Analysis (AEDA) developed by Ullrich and Grosch (1987) and Aroma Extract Concentration Analysis (AECA) described by Kerscher and Grosch (1997), this ratio is an important odor in food It is a major screening procedure for determining substances. CHARM analysis developed by Acree and Barnard (1984) A diluted (or concentrated) sample prepared using one of the extraction techniques described above was evaluated by GC / O. The appearance of the fragrance was recorded at each dilution (its retention time or Kovats index). Also, if an odor substance is detected, reflect a higher amount of diluent with a higher CHARM or dilution value.