Revealing secrets of

Wine served with cheese. Fatty meats served with pickles. Drink green tea cakes together. Sushi served gingerly. Soda water is served with chips. Oil used with vinegar. Many of the world's favorite watch duo are a combination of tongue-twisting food (like sour, acrid) with greasy food.

'The idea of ​​combining tongue-twister foods with greasy food is reflected in the art of cooking around the world. However, the cause and mechanism of this combination were not previously known , "said Paul Breslin, an experimental psychologist at Rutgers University and Monell's Center for Chemotherapy. .

Wine and cheese are a perfect combination of food.

In a new article published in the journal Cell, Breslin and colleagues proposed a first hypothesis that explains how to make the tongue and greasy foods 'fight' together to create a sense of weight. with appetite.

According to Breslin experts, because oily fats should eat fatty foods that make the mouth feel slippery or even greasy. Meanwhile, astringents like tannins in wine and green tea make the mouth feel dry and rough. This occurs because of the chemical bond between the astringents and the lubricating proteins present in the saliva, which make the proteins clump together and become firm, causing the tongue and gums to lose their topical layer. Their usual slippery.

Research by Breslin group shows that astringents reduce and inhibit lubricants in the mouth when eaten or taken together, returning the balance to taste.

However, the question is why do we combine sushi with sliced ​​ginger and not soda, even though they are all astringent? Or why does cheese seem to taste better when used with red wine and not green tea?

Breslin said that it is possible that only a certain tongue-twister can incorporate some specific fatty food due to its chemical properties.

In addition, world famous food pairing can simply be a coincidence of cultural regions (only certain types of food are available in each region).