The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
Identifieur interne : 000983 ( Main/Corpus ); précédent : 000982; suivant : 000984The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
Auteurs : P. R. Klosse ; J. Riga ; A. B. Cramwinckel ; W. H. M. SarisSource :
- Food Service Technology [ 1471-5732 ] ; 2004-09.
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- KwdEn :
Abstract
The aim of the research reported here was to analyse palatability. In the first part of the study, renowned chefs in the Netherlands were interviewed about their most successful dishes to search for ‘common denominators’. In total 18 chefs were interviewed and 63 dishes were analysed. Six product characteristics were found that were present in at least 80% of the described dishes: (i) name and presentation fit the expectation; (ii) appetizing smell that fits the food; (iii) good balance of flavour components in relation to the food; (iv) presence of umami, also called the fifth basic taste; (v) in mouthfeel a mix of hard and soft textures; and (vi) high flavour richness. It was hypothesized that palatability is determined by the presence of each of these culinary success factors (CSFs). In a second study, a Michelin‐star chef was asked to develop three series of dishes each with a specified main ingredient. Every series consisted of one dish based on the CSFs and two variants, in which systematically one of the CSFs was left out, under the condition that the dish was still restaurant‐worthy. In a tasting these nine dishes were served to a group of 26 experienced restaurant guests. In the tasting, the dishes in which most CSFs were united were preferred to the variants. It is concluded that the formulated CSFs can help chefs in the development of new dishes and improvement of existing ones.
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DOI: 10.1111/j.1471-5740.2004.00097.x
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In the first part of the study, renowned chefs in the Netherlands were interviewed about their most successful dishes to search for ‘common denominators’. In total 18 chefs were interviewed and 63 dishes were analysed. Six product characteristics were found that were present in at least 80% of the described dishes: (i) name and presentation fit the expectation; (ii) appetizing smell that fits the food; (iii) good balance of flavour components in relation to the food; (iv) presence of umami, also called the fifth basic taste; (v) in mouthfeel a mix of hard and soft textures; and (vi) high flavour richness. It was hypothesized that palatability is determined by the presence of each of these culinary success factors (CSFs). In a second study, a Michelin‐star chef was asked to develop three series of dishes each with a specified main ingredient. Every series consisted of one dish based on the CSFs and two variants, in which systematically one of the CSFs was left out, under the condition that the dish was still restaurant‐worthy. In a tasting these nine dishes were served to a group of 26 experienced restaurant guests. In the tasting, the dishes in which most CSFs were united were preferred to the variants. It is concluded that the formulated CSFs can help chefs in the development of new dishes and improvement of existing ones.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>P. R. Klosse</name><affiliations><json:string>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</json:string><json:string>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</json:string></affiliations></json:item><json:item><name>J. Riga</name><affiliations><json:string>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</json:string></affiliations></json:item><json:item><name>A. B. Cramwinckel</name><affiliations><json:string>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen, the Netherlands; and</json:string></affiliations></json:item><json:item><name>W. H. M. 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Every series consisted of one dish based on the CSFs and two variants, in which systematically one of the CSFs was left out, under the condition that the dish was still restaurant‐worthy. In a tasting these nine dishes were served to a group of 26 experienced restaurant guests. In the tasting, the dishes in which most CSFs were united were preferred to the variants. 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R. Klosse, Academy for Gastronomy, Amersfoortseweg 86, 7346 AA Hoog Soeren, the Netherlands. Tel: 31 55 5191429; Fax: 31 55 5191047; E‐mail: <email>p.klosse@echoput.nl</email></correspondenceTo><objectNameGroup><objectName elementName="appendix">Appendices</objectName></objectNameGroup><linkGroup><link type="toTypesetVersion" href="file:FST.FST97.pdf"></link></linkGroup></publicationMeta><contentMeta><countGroup><count type="figureTotal" number="0"></count><count type="tableTotal" number="6"></count><count type="formulaTotal" number="0"></count><count type="referenceTotal" number="30"></count><count type="wordTotal" number="6541"></count><count type="linksPubMed" number="0"></count><count type="linksCrossRef" number="0"></count></countGroup><titleGroup><title type="main">The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food</title><title type="shortAuthors"><i>P. R. Klosse et al.</i></title><title type="short">The formulation and evaluation of CSFs</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1 #a2" corresponding="yes"><personName><givenNames>P. R.</givenNames><familyName>Klosse</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames>J.</givenNames><familyName>Riga</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a3"><personName><givenNames>A. B.</givenNames><familyName>Cramwinckel</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a2"><personName><givenNames>W. H. M.</givenNames><familyName>Saris</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="NL"><unparsedAffiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="NL"><unparsedAffiliation>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen, the Netherlands; and</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="NL"><unparsedAffiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">culinary success factors</keyword><keyword xml:id="k2">flavour</keyword><keyword xml:id="k3">food</keyword><keyword xml:id="k4">palatability</keyword><keyword xml:id="k5">product development</keyword><keyword xml:id="k6">taste </keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>The aim of the research reported here was to analyse palatability. In the first part of the study, renowned chefs in the Netherlands were interviewed about their most successful dishes to search for ‘common denominators’. In total 18 chefs were interviewed and 63 dishes were analysed. Six product characteristics were found that were present in at least 80% of the described dishes: (i) name and presentation fit the expectation; (ii) appetizing smell that fits the food; (iii) good balance of flavour components in relation to the food; (iv) presence of umami, also called the fifth basic taste; (v) in mouthfeel a mix of hard and soft textures; and (vi) high flavour richness. It was hypothesized that palatability is determined by the presence of each of these culinary success factors (CSFs). In a second study, a Michelin‐star chef was asked to develop three series of dishes each with a specified main ingredient. Every series consisted of one dish based on the CSFs and two variants, in which systematically one of the CSFs was left out, under the condition that the dish was still restaurant‐worthy. In a tasting these nine dishes were served to a group of 26 experienced restaurant guests. In the tasting, the dishes in which most CSFs were united were preferred to the variants. It is concluded that the formulated CSFs can help chefs in the development of new dishes and improvement of existing ones.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food</title></titleInfo><titleInfo type="abbreviated"><title>The formulation and evaluation of CSFs</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food</title></titleInfo><name type="personal"><namePart type="given">P. R.</namePart><namePart type="family">Klosse</namePart><affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</affiliation><affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</affiliation><description>Correspondence: P. R. Klosse, Academy for Gastronomy, Amersfoortseweg 86, 7346 AA Hoog Soeren, the Netherlands. Tel: 31 55 5191429; Fax: 31 55 5191047; E‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">J.</namePart><namePart type="family">Riga</namePart><affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">A. B.</namePart><namePart type="family">Cramwinckel</namePart><affiliation>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen, the Netherlands; and</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">W. H. M.</namePart><namePart type="family">Saris</namePart><affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Science Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2004-09</dateIssued><copyrightDate encoding="w3cdtf">2004</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="tables">6</extent><extent unit="references">30</extent><extent unit="words">6541</extent></physicalDescription><abstract lang="en">The aim of the research reported here was to analyse palatability. In the first part of the study, renowned chefs in the Netherlands were interviewed about their most successful dishes to search for ‘common denominators’. In total 18 chefs were interviewed and 63 dishes were analysed. Six product characteristics were found that were present in at least 80% of the described dishes: (i) name and presentation fit the expectation; (ii) appetizing smell that fits the food; (iii) good balance of flavour components in relation to the food; (iv) presence of umami, also called the fifth basic taste; (v) in mouthfeel a mix of hard and soft textures; and (vi) high flavour richness. It was hypothesized that palatability is determined by the presence of each of these culinary success factors (CSFs). In a second study, a Michelin‐star chef was asked to develop three series of dishes each with a specified main ingredient. Every series consisted of one dish based on the CSFs and two variants, in which systematically one of the CSFs was left out, under the condition that the dish was still restaurant‐worthy. In a tasting these nine dishes were served to a group of 26 experienced restaurant guests. In the tasting, the dishes in which most CSFs were united were preferred to the variants. It is concluded that the formulated CSFs can help chefs in the development of new dishes and improvement of existing ones.</abstract><subject lang="en"><genre>Keywords</genre><topic>culinary success factors</topic><topic>flavour</topic><topic>food</topic><topic>palatability</topic><topic>product development</topic><topic>taste</topic></subject><relatedItem type="host"><titleInfo><title>Food Service Technology</title></titleInfo><genre type="Journal">journal</genre><identifier type="ISSN">1471-5732</identifier><identifier type="eISSN">1471-5740</identifier><identifier type="DOI">10.1111/(ISSN)1471-5740</identifier><identifier type="PublisherID">FST</identifier><part><date>2004</date><detail type="volume"><caption>vol.</caption><number>4</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>107</start><end>115</end><total>9</total></extent></part></relatedItem><identifier type="istex">056E379E1D17566FBB969DAD64E7823A47698B95</identifier><identifier type="DOI">10.1111/j.1471-5740.2004.00097.x</identifier><identifier type="ArticleID">FST97</identifier><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Science Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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