Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer
نویسندگان
چکیده
The current article is aimed at systematically reviewing the research methods used for food pairing with coffee, tea, wine, and beer. primary aim of this review was to elucidate state-of-the-art analysing beverage pairings beer; secondarily, identify basis selection criteria; lastly, method evaluate those pairings. search performed in three databases: Web Science, ScienceDirect, Scopus. Criteria inclusion were studies an experimental design, a descriptive analysis (DA), and/or hedonic consumer pairing. outcome had be measured on Likert scale, line just about right (JAR), or modified JAR scale other relevant measurement given attribute. A total 24 included review—the majority finding good Most based suggestions from experts popular/common, similar origin, quality beverages foods. outcomes several different scales, precluding direct comparison. articles did not provide so-called “golden standard” method. Only provided more scientifically approach investigate why perceived as match, using aromatic similarity, taste, sensation koku their factors.
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ژورنال
عنوان ژورنال: Beverages
سال: 2021
ISSN: ['2306-5710']
DOI: https://doi.org/10.3390/beverages7020040