THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK

ABSTRACT 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. PRACTICAL IMPLICATIONS This study investigated the sensory interaction in a whole meal with pork. The results have a very practical relevance in product development as they can be used as a tool for combining different accompaniments with a certain pork quality. For example, minced pork from one part of the carcass can be characterized by a more piggy flavor compared with minced pork from other parts of the pig. Against the background of these results, a slightly sour accompaniment can be recommended as it reduces the undesirable piggy flavor. In addition to the very practical use of the results, some basic information about food–food interactions was gained. This information has not previously been described and can therefore be seen as an inspiration for further studies.