The role of aromatic similarity in food and beverage pairing

A. Eschevins 1 Agnes Giboreau 2, 3 Thomas Allard 1 Catherine Dacremont 1
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 P2S - Parcours santé systémique
3 Center for Food and Hospitality Research, Institut Paul Bocuse, 69130 Ecully, France
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Journal articles
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-01806725
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Submitted on : Monday, June 4, 2018 - 9:48:42 AM
Last modification on : Friday, October 4, 2019 - 1:58:02 PM

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  • HAL Id : hal-01806725, version 1

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UNIV-LYON1 | INRA | UNIV-BOURGOGNE | CSGA | AGROSUP-DIJON | AGROSUP-CSGA

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A. Eschevins, Agnes Giboreau, Thomas Allard, Catherine Dacremont. The role of aromatic similarity in food and beverage pairing. Food Quality and Preference, Elsevier, 2018. ⟨hal-01806725⟩

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