Flavor Compatibility

Flavor Compatibility is a construct in beverage pairing that denotes the degree to which the sensory profiles of a beverage and a food synergistically align without dominant interference, distinguishing it from mere flavor contrast or neutrality by emphasizing harmonious interaction of taste, aroma, and mouthfeel.

13

Publications

609

Citations

22

Authors

23

Institutions

Publications per year

2017–2026

2

Authors

22

  1. JK
    Jörn Kersten

    Technical University of Munich, Germany

    1 publications · 18 citations

    1

    h-index

  2. TA
    Thomas Allard

    Centre des Sciences du Goût et de l'Alimentation, France

    1 publications · 40 citations

    1

    h-index

  3. GB
    Ganesh Bagler

    Indraprastha Institute of Information Technology Delhi, India

    1 publications · 85 citations

    1

    h-index

  4. AE
    Anastasia Eschevins

    Institut Paul Bocuse, France

    1 publications · 40 citations

    1

    h-index

  5. RN
    Rabindra N. Mohapatra

    University of Maryland, College Park, United States

    1 publications · 34 citations

    1

    h-index

1–5 of 22

Venues

  1. Physics Letters B

    3 publications · 114 citations

    3

    h-index

  2. Journal of High Energy Physics

    JHEP · 3 publications · 271 citations

    3

    h-index

  3. PLoS ONE

    1 publications · 85 citations

    1

    h-index

  4. The European Physical Journal C

    1 publications · 18 citations

    1

    h-index

  5. CERN Document Server (European Organization for Nuclear Research)

    Repository · 1 publications · 17 citations

    1

    h-index

1–5