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Chapter 10 Flavor Intensity and Flavor Persistency
Ingredients
2 tbsp (30 ml) fresh lemon juice
1 /4 c (60 ml) boiling water
3 egg yolks (from large eggs)
1 /2 c (120 ml) unsalted butter
1 /2 tsp (2 ml) salt
1 /4 tsp (1 ml) cayenne pepper
NOTES
1. S. E. Ebeler, ‘‘Sensory Analysis and Analytical Flavor
Chemistry: Missing Links,’’ in K. D. Deibler and J.
Delwiche (eds.), Handbook of Flavor Characterization
(New York: Marcel Dekker, 2004), 41–50.
2. G. Reineccius, Source Book of Flavors, 2nd ed. (New
York: Chapman and Hall, 1994).
3. Ibid.
4. B. P. Halpern, ‘‘When Are Oral Cavity Odorants
Available for Retronasal Olfaction?’’ in K. D. Deibler
and J. Delwiche (eds.), Handbook of Flavor Characterization
(New York: Marcel Dekker, 2004), 51–63.
5. Ibid.
6. Andrea Immer, Great Tastes Made Simple: Extraordinary
Food and Wine Pairing for Every Palate (New
York: Broadway Books, 2002); D. Rosengarten and J.
Wesson, Red Wine with Fish: The New Art of Matching
Wine with Food (New York: Simon and Schuster,
1989).
7. F. Beckett, How to Match Food and Wine (London:
Octopus, 2002).
8. Rosengarten and Wesson, Red Wine with Fish.
9. B. M. King, P. Arents, and C. A. A. Duineveld, ‘‘Difficulty
in Measuring What Matters: Context Effects,’’
in K. D. Deibler and J. Delwiche (eds.), Handbook of
Flavor Characterization (New York: Marcel Dekker,
2004), 119–34.
10. Ibid.
11. K. G. C. Weel, A. E. M. Boelrijk, A. C. Alting, G.
Smit, J. J. Burger, H. Gruppen, and A. G. J. Voragen,
‘‘Effect of Texture Perception on the Sensory Assessment
of Flavor Intensity.’’ In K. D. Deibler and J.
Delwiche (eds.), Handbook of Flavor Characterization
(New York: Marcel Dekker, 2004), 105–18.
12. I. T. Nygren, I. B. Gustafsson, and L. Johansson,
‘‘Perceived Flavour Changes in White Wine after
Tasting Blue Mould Cheese,’’ Food Service Technology 2
(2002): 163–71.
Preparation
Melt the butter in a small pan and keep warm. Place the egg
yolks in the top part of a double boiler over boiling
water. Whisk the egg yolks briskly until they begin to
thicken. Add a splash of boiling water to the egg yolks
(about 1 tablespoon of the boiling water). Continue to
beat the egg yolk mixture until thickened and lemoncolored.
Remove the top part of the double boiler from
the heat. Add the lemon juice to the egg yolk mixture
and beat the sauce briskly with a wire whisk. Continue
beating the mixture while slowly pouring in the melted
butter, one ladle at a time. When all of the melted
butter is incorporated, season to taste with the salt and
cayenne pepper. Serve immediately.
13. The American Heritage College Dictionary (New York:
Houghton Mifflin, 1997), 1019.
14. M. Bennion and B. Scheule, Introductory Foods, 12th
ed. (Upper Saddle River, NJ: Pearson–Prentice Hall,
2004), 20.
15. C. Cadiau, LexiWine, 3rd ed. (Pernand-Vergelesses,
France: Cadiau, 1998); J. Robinson, Concise Wine
Companion (Oxford, UK: Oxford University Press,
2001).
16. Ibid.
17. Italian Trade Association, ‘‘Finish and Aftertaste’’
(2003), www.italianmade.com/wines/primer35.cfm
(accessed January 12, 2006).
18. E. Peynaud, The Taste of Wine: The Art and Science of
Wine Appreciation, 2nd ed. (New York: John Wiley
and Sons, 1996).
19. Ibid., 102.
20. Ibid.
21. R. J. Harrington and R. Hammond, ‘‘A Change from
Anecdotal to Empirical: An Alternative Approach to
Predicting Matches between Wine and Food,’’ Proceedings
of the EuroCHRIE Conference 23 (2005): 1–8.
22. Peynaud, The Taste of Wine.
23. Ibid., 103.
24. H. Charley and C. Weaver, Foods: A Scientific Approach,
3rd ed. (Upper Saddle River, NJ: Prentice-
Hall, 1998), 9–10.
25. Ibid.
26. D. Markham Jr., Wine Basics: A Quick and Easy Guide
(New York: John Wiley and Sons, 1993).
27. K. MacNeil, The Wine Bible (New York: Workman,
2001).
28. M. W. Baldy, The University Wine Course, 3rd ed. (San
Francisco: Wine Appreciation Guild, 2003).
29. Immer, Great Tastes Made Simple.
30. Nygren, Gustafsson, and Johansson, ‘‘Perceived Flavour
Changes.’’