Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

Elena Romeo-Arroyo; María Mora; Luis Noguera-Artiaga; Laura Vázquez-Araújo

doi:10.1016/j.crfs.2022.100432

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

Curr Res Food Sci. 2023 Jan 2:6:100432. doi: 10.1016/j.crfs.2022.100432. eCollection 2023.

Authors

Elena Romeo-Arroyo^{1

2}, María Mora^{1

2}, Luis Noguera-Artiaga³, Laura Vázquez-Araújo^{1

2}

Affiliations

¹ Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia-San Sebastián, Spain.
² BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, Donostia-San Sebastián, Spain.
³ Research Group "Food Quality and Safety", Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University of Elche, Carretera de Beniel Km 3.2, Orihuela, 03312, Spain.

Abstract

Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to a healthier diet. The general purpose of this study was to further investigate the perception of teas and butter cookies with and without aromatic congruence, deepening in sweetness perception. The experimental included: 1) a projective mapping test (30 semi-trained panelists) to group tea samples and choose representatives of each aromatic group; 2) the determination of the main volatile organic compounds using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GC-MS) to prove the aromatic congruence of the designed tea-cookie pairings; 3) a consumer study (n = 89) to assess liking, sweetness perception, of the single samples and pairings, and the pairing principles of the congruent and non-congruent parings. Results of the projective mapping showed that the tea samples could be grouped into 3 main categories by their herbal, fruity-sweet, and brown-sweet notes, results also supported by the GCMS data. Harmony was positively correlated to liking, and Balance and Similarity seemed to be related to aromatic "congruence", although all pairings were similarly liked. Sugar content was similar in all the cookie samples and pairings, but sweetness perception was significantly influenced by the aroma of the samples, being the samples and pairings made with spearmint the least sweet ones. Pairing a tea with sweet aromas with the spearmint cookie, independently of the kind of sweet aromatics (e.g.: coconut, almond, vanilla, fruity, tropical), seemed to slightly increase sweetness perception, although significant differences were not detected with other spearmint cookie pairings. Findings of the present research sum knowledge to the food pairing area, but further research is needed in recommending appropriate methodologies for pairing assessment, as well as the potential uses of driven pairings in specific food cultures.

Keywords: Consumers; Food-beverage pairing; Pairing principles; Perception.