Chemistry of flavor-producing molecules - the basis of foodpairing methodology

The paper considers the feasibility of using the principles of foodpairing in the food industry, allowing finding new combinations of products, creating unusual flavor combinations and forming an innovative gastronomic culture. The article substantiates that well-matched products have chemically similar flavor profiles. The characterization of organic molecules responsible for similarity in flavor of such products as cheese, wine, maple syrup, caramel, curry, strawberry, chocolate is presented and examples of unusual food combinations derived using the Foodpairing Tree are given. It is shown that the methodology of foodpairing, based on the chemistry of flavor-forming molecules, allows finding new combinations of products, to create unusual flavor combinations in harmony with aroma and texture.