An innovative approach to the development of dishes through Foodpairing method

The article investigates «Foodpairing» - the innovative method of combining food products. The study of the new trend for its implementation in the turnover of restaurant enterprises and for everyday use is the relevant issue. Researching the theoretical basis and finding the practical applications of innovative method of combining flavors is the objective of the article. The main tasks of this work are: the study of the theoretical basics of Foodpairing; presentation of the results of the research workshop-tasting to determine consumer perception of the proposed combination; creation of dishes by the Foodpairing method; assessment of organoleptic characteristics and nutritional value of developed dishes. The complex of theoretical and empirical research methods was used in the process of studying the science of combination of flavors. The expediency of using the Foodpairing method that helps to identify the ideal couple of products through the study of their aromatic components is scientifically proved in the article. The data from utility Flavorstudio were used for the determination of aromatic combinations. Selection of hypothetical compatibility through tasting developed pairs of products and survey of the control group were the next stage of the research. The article provides recommendations for the development of new culinary products based on theoretical knowledge, experimental studies and generally accepted norms; as well as the content of nutrients in developed dishes is determine and their comparison with the daily human needs is accomplished. The research confirms the widely discussed hypothesis about combination products by key aroma components and promotes the formation of judgments about the earliest occurrence of this method in the turnover of the restaurant industry.