The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

Abstract

Most food is eaten as meals and taste interactions between individual components of a meal may occur. These interactions were studied to examine the effect of combinations of vegetable accompaniments on sensory properties of pork patties. A solution of three basic tastes (sour, bitter and salty) and subsequently vegetables representing the same basic tastes (sour: pickled cucumber, bitter: arugula, and salty: salted potatoes) were tested. Results showed that indeed interactions occurred, but in more complex meal combinations the effects are smaller than if only one basic taste is used, as previously demonstrated. © 2010 Wiley Periodicals, Inc.