Bell Pepper (vegetable) — Ingredient · Foodgeist

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Bell Pepper (vegetable) — Ingredient · Foodgeist

What science says

flavor pairing evidence

“Direct addition of p-cresol (>=100 ppb) or 2-isopropyl-3-methoxypyrazine (>=3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.”

2-isopropyl-3-methoxypyrazine → increases → earthy/bell pepper aroma notes

Characteristic Aroma Components of British Farmhouse Cheddar Cheese DOI →2001DOI

flavor pairing evidence

“The threshold beyond which the green bell pepper character is marked in wines has been determined. From a comparison of the 2-methoxy-3-isobutylpyrazine concentrations of 50 red Bordeaux and Loire wines from different vintages and grape varieties (Cabernet Sauvignon, Cabernet franc, and Merlot) with the intensity of the green bell pepper character as perceived on tasting, the threshold value was estimated to be 15 ng/L.”

2-methoxy-3-isobutylpyrazine → causes → green bell pepper character in wines

Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Ef...DOI →2000DOI

flavor pairing evidence

“Some attributes, such as astringency, bell pepper, and oak flavor, significantly decreased when the wine was evaluated after tasting cheese.”

cheese → significantly decreases → astringency, bell pepper, and oak flavor in red wine

Sensory Effects of Consuming Cheese Prior to Evaluating Red Wine Flavor DOI →2006DOI

flavor pairing evidence

“White wines showed a trend, as beetle numbers increased, of higher intensities of peanut, bell pepper, asparagus, and bitterness attributes”

white wines → showed a trend → higher intensities of peanut, bell pepper, asparagus, and bitterness attributes

The Influence of <i>Harmonia axyridis</i> on Wine Composition and Aging DOI →2005DOI

flavor pairing evidence

“The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay‐like, cacao, caramel, and nutty”

rehydrated dried bell peppers → characterized as → aroma attributes

Aroma Changes in Fresh Bell Peppers ( <i>Capsicum annuum</i> ) after Hot‐air Drying DOI →1995DOI