The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
Identifieur interne : 000971 ( Main/Curation ); précédent : 000970; suivant : 000972The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
Auteurs : P. R. Klosse [Pays-Bas] ; J. Riga [Pays-Bas] ; A. B. Cramwinckel [Pays-Bas] ; W. H. M. Saris [Pays-Bas]Source :
- Food Service Technology [ 1471-5732 ] ; 2004-09.
English descriptors
- 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.
Url:
DOI: 10.1111/j.1471-5740.2004.00097.x
Links toward previous steps (curation, corpus...)
- to stream Main, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000983
Links to Exploration step
ISTEX:056E379E1D17566FBB969DAD64E7823A47698B95Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food</title><author><name sortKey="Klosse, P R" sort="Klosse, P R" uniqKey="Klosse P" first="P. R." last="Klosse">P. R. Klosse</name><affiliation wicri:level="1"><mods:affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren</wicri:regionArea></affiliation><affiliation wicri:level="1"><mods:affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht</wicri:regionArea></affiliation></author><author><name sortKey="Riga, J" sort="Riga, J" uniqKey="Riga J" first="J." last="Riga">J. Riga</name><affiliation wicri:level="1"><mods:affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren</wicri:regionArea></affiliation></author><author><name sortKey="Cramwinckel, A B" sort="Cramwinckel, A B" uniqKey="Cramwinckel A" first="A. B." last="Cramwinckel">A. B. Cramwinckel</name><affiliation wicri:level="1"><mods:affiliation>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen, the Netherlands; and</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen</wicri:regionArea></affiliation></author><author><name sortKey="Saris, W H M" sort="Saris, W H M" uniqKey="Saris W" first="W. H. M." last="Saris">W. H. M. Saris</name><affiliation wicri:level="1"><mods:affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:056E379E1D17566FBB969DAD64E7823A47698B95</idno><date when="2004" year="2004">2004</date><idno type="doi">10.1111/j.1471-5740.2004.00097.x</idno><idno type="url">https://api.istex.fr/document/056E379E1D17566FBB969DAD64E7823A47698B95/fulltext/pdf</idno><idno type="wicri:Area/Main/Corpus">000983</idno><idno type="wicri:Area/Main/Curation">000971</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food</title><author><name sortKey="Klosse, P R" sort="Klosse, P R" uniqKey="Klosse P" first="P. R." last="Klosse">P. R. Klosse</name><affiliation wicri:level="1"><mods:affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren</wicri:regionArea></affiliation><affiliation wicri:level="1"><mods:affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht</wicri:regionArea></affiliation></author><author><name sortKey="Riga, J" sort="Riga, J" uniqKey="Riga J" first="J." last="Riga">J. Riga</name><affiliation wicri:level="1"><mods:affiliation>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren, the Netherlands;</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Academy for Gastronomy, Amersfoortseweg, Hoog Soeren</wicri:regionArea></affiliation></author><author><name sortKey="Cramwinckel, A B" sort="Cramwinckel, A B" uniqKey="Cramwinckel A" first="A. B." last="Cramwinckel">A. B. Cramwinckel</name><affiliation wicri:level="1"><mods:affiliation>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen, the Netherlands; and</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Centrum voor Smaakonderzoek, Agro Business Park, Wageningen</wicri:regionArea></affiliation></author><author><name sortKey="Saris, W H M" sort="Saris, W H M" uniqKey="Saris W" first="W. H. M." last="Saris">W. H. M. Saris</name><affiliation wicri:level="1"><mods:affiliation>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht, the Netherlands</mods:affiliation><country xml:lang="fr" wicri:curation="lc">Pays-Bas</country><wicri:regionArea>Nutrition Research Institute Maastricht, NUTRIM, University of Maastricht, Maastricht</wicri:regionArea></affiliation></author></analytic><monogr></monogr><series><title level="j">Food Service Technology</title><idno type="ISSN">1471-5732</idno><idno type="eISSN">1471-5740</idno><imprint><publisher>Blackwell Science Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2004-09">2004-09</date><biblScope unit="volume">4</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="107">107</biblScope><biblScope unit="page" to="115">115</biblScope></imprint><idno type="ISSN">1471-5732</idno></series><idno type="istex">056E379E1D17566FBB969DAD64E7823A47698B95</idno><idno type="DOI">10.1111/j.1471-5740.2004.00097.x</idno><idno type="ArticleID">FST97</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">1471-5732</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>culinary success factors</term><term>flavour</term><term>food</term><term>palatability</term><term>product development</term><term>taste</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml: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.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Musique/explor/SchutzV1/Data/Main/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000971 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Curation/biblio.hfd -nk 000971 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Musique
|area= SchutzV1
|flux= Main
|étape= Curation
|type= RBID
|clé= ISTEX:056E379E1D17566FBB969DAD64E7823A47698B95
|texte= The formulation and evaluation of culinary success factors (CSFs) that determine the palatability of food
}}
| This area was generated with Dilib version V0.6.38. |  |