The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

M. D. Aaslyng, M. B. Frøst

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review


Different food items are often combined into a meal in culturally meaningful combinations. However, very little research has been carried out to elucidate the effects of different meal components on each other. This study investigated the food-food sensory interactions. The experiment was organized as a model sequential tasting experiment investigating the effect of four of the five basic tastes on the sensory properties of pork, followed by an investigation of two different vegetables characterized by the actual basic taste. Bitter and sour accompaniments, in particular, influenced the flavor of the patties by increasing their own basic taste in the patties but reducing other flavors (sourish, piggy, metallic/liver). Salt accompaniment only reduced the bitter taste and increased the sourish flavor. Sweet accompaniment had no real influence on the flavor of the pork. The work can be seen as a tool for designing meals including pork with known sensory quality. However, the results should be demonstrated in future experiments including a wider variety of pork and with interaction between several basic tastes. © 2008, Wiley Periodicals, Inc.
TidsskriftJournal of Sensory Studies
Udgave nummer5
Sider (fra-til)720-742
Antal sider23
StatusUdgivet - okt. 2008
Udgivet eksterntJa


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