Flavor pairing is the base of food product development. Moreover, foodstuffs are rarely consumed in an isolated manner, needing to study the sensory experience of food-beverage and food-food combinations. The field of flavor combination includes: the intrinsic arrangement of ingredients within a recipe; the combination of food products among them and with beverages; and the preparation of a whole meal. This review goes over the different definitions used to describe pairing and the sensory methods proposed in the literature.

中文翻译：

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感觉科学在食物配对评估中的作用

风味配对是食品开发的基础。此外，很少以孤立的方式食用食物，需要研究食物饮料和食物-食物组合的感官体验。风味组合的领域包括：配方中成分的内在安排；其中的食品与饮料的结合；并准备一顿饭。这篇综述回顾了用于描述配对和文献中提出的感觉方法的不同定义。