At that time they stated a hypothesis that different foods will combine well together when they share major flavor components, and foodpairing was born.
The aroma compounds are determined with the aid of gas chromatography, which in most cases is coupled with a mass spectrometer (GC-MS).
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Foodpairing provides possible food combinations, which are solely based on the intrinsic properties of the different food products, they are based on the flavor compounds which are present in the products.
Comparing the flavors of individual ingredients can result in new and unexpected combinations, such as strawberries paired with peas.
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This combination was adopted by Sang Hoon Degeimbre, chef of L’Air du temps in Belgium.
He promulgated the idea that elegy, shorter and more compact than epic, could be even more beautiful and worthy of appreciation.