Food flavour pairing is an art which involves the science of identifying food components that complement each other in taste, texture, aroma and appearance. Chefs use their creativity and knowledge of ingredients to create menus that are not only visually appealing but also delicious and memorable. The ability to pair flavours is essential for any chef, as it can make or break a dining experience.

Sensory Attributes

Taste receptors are specialized cells in tastebuds on the tongue and other parts of the oral cavity that are responsible for detecting different tastes. There are five basic tastes: sweet, salty, sour, bitter and umami, each of which is detected by specific taste receptors.

Sweet: The sweet taste is detected by a pair of receptors known as T1R2 and T1R3. These receptors work together to detect the presence of sugars and other sweet-tasting molecules. When a sweet molecule binds to these receptors, it triggers a signalling pathway that ultimately sends a signal to the brain indicating the presence of a sweet taste.

Salty: The salty taste is detected by a receptor known as ENaC (epithelial sodium channel). This receptor is responsible for detecting the presence of sodium ions in the mouth. When sodium ions enter the tastebud and bind to the ENaC receptor, it opens a channel that allows positively charged ions to flow into the cell. This change in the electrical charge of the cell triggers a signalling pathway that sends a signal to the brain indicating the presence of a salty taste.

Sour: The sour taste is detected by a receptor known as PKD2L1 (polycystic kidney disease 2-like 1). This receptor is responsible for detecting the presence of acidic compounds in the mouth, such as citric acid or acetic acid. When these compounds bind to the PKD2L1 receptor, it triggers a signalling pathway that sends a signal to the brain indicating the presence of a sour taste.

Bitter: The bitter taste is detected by a family of receptors known as TAS2Rs. There are more than 25 different TAS2R receptors, each of which can detect a specific range of bitter compounds. When a bitter molecule binds to its corresponding TAS2R receptor, it triggers a signalling pathway that sends a signal to the brain indicating the presence of a bitter taste.

Umami: The umami taste is detected by a pair of receptors known as T1R1 and T1R3. These receptors work together to detect the presence of glutamate and other amino acids. When glutamate binds to the T1R1/T1R3 receptor complex, it triggers a signalling pathway that sends a signal to the brain indicating the presence of an umami taste.

In addition to these basic tastes there are also other taste qualities that are being researched, such as fat taste, metallic taste, and kokumi taste which are thought to be detected by separate receptors or ion channels. The understanding of taste receptors and their signalling pathways is a rapidly developing field and ongoing research is expected to reveal more about the complexity of the taste system in the human body.

Molecular Descriptors

To understand how flavours interact, it is important to understand some of the chemical molecular descriptors associated with the basic tastes. For example, saltiness is a property of ionic compounds that dissociate in water to form cations and anions. The saltier the food, the more sodium ions are present. Bitterness is associated with molecules that contain nitrogen, such as alkaloids, and is often described as a sharp, unpleasant taste. Sweetness is associated with the presence of carbohydrates and is often described as a pleasant, sugary taste. Sourness is associated with acidic compounds, such as citric acid, and is often described as a sharp, tangy taste. Umami is associated with the presence of glutamate, an amino acid, and is often described as a savory, meaty taste.

Less is More

One of the most important principles of food flavour pairing is that less is more. The goal is to create a harmonious balance of flavours rather than overwhelming the palate with too many competing tastes. For example, a dish that is too salty can mask the other flavours and make the dish unpleasant to eat. On the other hand, a dish that is too sweet can be cloying and overpowering.

Classic flavour pairings are a good starting point when it comes to creating dishes that people will enjoy. But an additional ingredient can take the dish to the next level, making it more memorable and enjoyable. Here are some examples:

Tomato and Basil:  add some smoked paprika. The smokey flavour of the paprika adds depth and complexity to the dish.

Chocolate and Orange: add some cayenne pepper. The spicy kick of the cayenne pepper complements the sweetness of the chocolate and the tanginess of the orange, creating a unique and flavourful combination.

Apple and Cinnamon: add some cardamom. The warm and slightly sweet flavour of the cardamom pairs perfectly with the tartness of the apples and the spicy sweetness of the cinnamon.

Pork and Apple:  add some rosemary. The herbaceous flavour of the rosemary complements the sweetness of the apples and the savory flavour of the pork, creating a well-balanced and flavourful dish.

Lemon and Garlic: add some honey. The sweetness of the honey balances out the tartness of the lemon and the pungency of the garlic, creating a delicious and unique flavour profile.

Strawberry and Balsamic: add some black pepper. The spiciness of the black pepper complements the sweetness of the strawberries and the tanginess of the balsamic vinegar, creating a flavourful and surprising combination.

Beef and Red Wine: add some sage. The earthy and slightly floral flavour of the sage pairs perfectly with the richness of the beef and the depth of the red wine, creating a complex and delicious dish.

Bacon and Egg: add some truffle oil. The earthy and slightly nutty flavour of the truffle oil complements the smokiness of the bacon and the richness of the eggs, creating a luxurious and indulgent dish.