Articles by Keyword: Flavour

Search results for Flavour

We found 13 results for you
  1. Inheritance of flavour in six tomato (<em>Lycopersicon esculentum</em>) varieties

    Inheritance of flavour in six tomato (<em>Lycopersicon esculentum</em>) varieties

    Item type: Journal Article • Journal: South African Journal of Plant and Soil
    Flavour component differences between six tomato varieties and their F1, progenies were investigated. A diallel crossing system, excluding the reciprocal crosses was used. The F-1 and parent varieties were compared by carrying out a sensory evaluation and a chemical component...
  2. <i>Umami</i> in wine

    Item type: Journal Article • Journal:
    The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific publications, references to umami were not found. In the fermentation...
  3. Food and wine pairing: A new approach

    Item type: Journal Article • Journal:
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
  4. The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals

    Item type: Journal Article • Journal:
    The difficulties in serving a cheeseboard are explored in this paper. From literature 1940–2010, for accompanying cheeses, a shift was found from red to white wines and from dry to sweeter wines. There is also a tendency to more and sweeter...
  5. The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu

    Item type: Journal Article • Journal:
    In Dutch fine dining restaurants, the customer who orders a cheeseboard as part of the dessert is served an assortment of cheeses without regard to the dishes that preceded the cheese. The present paper tries to contribute to a more logical...
  6. The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses

    Item type: Journal Article • Journal:
    The authors selected four wines that, according to their restaurant experience, matched well with red bacteria cheeses. Subsequently, an expert panel created flavour profiles of these four wines and of four red bacteria cheeses, using the FSC model by Klosse (2004, 2014)...
  7. Taking care: Creating a non-alcoholic cocktail for Generation X

    Item type: Journal Article • Journal:
    This paper reports on a Hospitality Research Project, a third-year project at Stenden Hotel Management School, dedicated to the design, creation and testing of three different non-alcoholic cocktail recipes for restaurant De Pleats in Burgum, the Netherlands. On the basis...
  8. Food and wine pairing: A new approach

    Food and wine pairing: A new approach

    Item type: Journal Article • Journal: Research in Hospitality Management
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
  9. <em>Umami</em> in wine

    <em>Umami</em> in wine

    Item type: Journal Article • Journal: Research in Hospitality Management
    The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific publications, references to umami were not found. In the fermentation...
  10. The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals

    The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals

    Item type: Journal Article • Journal: Research in Hospitality Management
    The difficulties in serving a cheeseboard are explored in this paper. From literature 1940–2010, for accompanying cheeses, a shift was found from red to white wines and from dry to sweeter wines. There is also a tendency to more and...