The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement). Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.

最近对风味配对这一话题的兴趣激增，至少部分地是由于现在已经不再流行的食物配对假说，以及计算美食学新领域的出现。许多厨师，侍酒师，调酒师和饮料品牌，更不用说一些食品品牌了，他们对与消费者进行的讨论已经超出了对传统食品食品和葡萄酒的关注范围，这引起了越来越多的兴趣。在此，概述了两种关键的配对方法，它们可能有助于解释/证明消费者可能会喜欢的那些食品和饮料组合。从历史上讲，许多传统的配对是从文化/地理匹配中自然产生的，大概是作为消费者间的语义知识内部化的。在这篇评论中 这样的常规配对被构造为认知/智力食物饮料策略的一个示例。近年来，配对的替代方法越来越流行，涉及专家/评论者根据成分刺激之间的知觉关系或相互作用提出建议，无论是感知的相似性，对比，和谐，出现或调节（抑制或增强）。基于待混合的调味剂或成分中共有的调味剂分子（例如，芳香族挥发物）的存在，配对的物理化学方法也越来越受欢迎。但是，在此，将后一种方法构架为基于感知到的相似性来预测匹配的最终失败尝试。