food-and-wine-pairing-a-sensory-experience-robert-harrington

Table 10.2 Flavor Intensity Levels in Food and Wine
Perceived
Intensity
Range Description of Perception Level Used in Rating Intensity
0
1
2
2
3
4
4
5
6
6
7
8
8
9
10
The Interaction of Wine and Food Flavor Intensity 215
Undetectable (no flavor): If the particular sensation is not detectable or if this sensation fades almost immediately. No
perception or barely perceptible levels.
Little perception (weak flavor): A taste-smell sensation in which one succeeds in identifying or perceiving it in a
recognizable way, but the stimulus is not well-defined. The level of perception is still low.
Sufficiently perceived (moderately strong): A taste-smell sensation in which one succeeds in identifying and perceiving it
at a sufficient level. Perception is at an intermediate level.
Abundantly Perceived (strong): A taste-smell sensation in which one can clearly identify and perceive it in a well-defined
way. The taste-smell sensation is at an emphasized level.
Highly perceived (powerful): A taste-smell sensation that can be unmistakably identified. One can identify a particular food
or clearly characterize a complex preparation. High perceptibility with a lot of emphasis.
research sensory evaluation methods in books at your school or public library. Aside from
the external context issues, the internal context of how the wine or food item is presented
can impact retronasal assessments. Other taste components (sweetness, sourness, saltiness,
and bitterness) can have an impact—for example, as noted earlier, sweetness interacts with
strawberry flavors to increase the overall perceived flavor intensity. 10 Texture in food and
liquids—tannin, alcohol, oak, fattiness, viscosity, and body—has also been shown to impact
overall perceptions of intensity. 11
When the sensation of flavor intensity of wine or food is described as ‘‘no flavor’’ or
is at an undetectable level (the 0–2 value band), the flavor is imperceptible or fades almost
immediately. In wine and food with weak flavor (the 2–4 value band), there is a recognizable
flavor sensation, but the stimulus is not very strong. With moderately strong flavor intensity
in wine or food (the 4–6 value band), the flavor is ‘‘sufficient’’—that is, it can be clearly
defined. The sensation of strong flavor (the 6–8 value band) means that the flavor sensation
can be clearly identified. With powerful flavor intensity (the 8–10 value band), the flavor
can be unmistakably identified and is strongly emphasized.
THE INTERACTION OF WINE AND
FOOD FLAVOR INTENSITY
Rule #10: Food and wine flavor types can be matched using similarity or contrast.
Rule #11: Wine and food flavor intensity should be equal.
It is important to note that each flavor type has differing acceptable levels and combinations
for an ideal match in wine and food. In general, flavor types can be matched using
similarity or contrast. Contrast can be particularly interesting. For instance, the fruit flavors
in mango relish contrast with and complement the smoky, meaty flavors in grilled swordfish.