![]() “It is such a simple product … but from a sensory point of view, it is very complex,” he added. … With the lighter cheese, it gives you the right combination in the consumer’s mind. The most appealing sauce color? “It’s a deeper red, almost approaching purple-like. Stone says that pizza’s color palate also plays an important role in the food’s ability to make someone salivate and even can influence the perception of its flavor. Everything disappears in the mouth at the same time … and comes together in a unified way,” she said. “You have the crispiness of the crust, the chewiness of the cheese and the moistness of the sauce … and if made properly, one doesn’t overpower the other. The texture of pizza is as important as its flavor. … All of the notes merge together to create a singular pizza note,” Civille said. Then you have the caramelized tomato, “which has a viny, fruity character, which complements the cheese.”Ī really well-done pizza sauce will have garlic, onion and green herbs to work with the viny and sulphury part of the tomato, and when you do all of that well, “you are creating this very, very well-paired conglomeration of individual foods together to give you a unified symphony of flavors. Civille points out the beautiful combination of yeasty fermented bread with fermented mozzarella and Parmesan cheeses, which constitute a complementary pairing of soury, tangy ingredients. The interaction of pizza’s ingredients is more nuanced than you may think. … There is nothing not to like.”ĭeJournett added, “no matter what the pizza style is, if you have a pizza in the oven, that pizza will smell great. “It’s addictive because there is nothing offensive about it. “That combination, when heated, has enormous appeal,” he said. Herbert Stone, a sensory scientist for 50 years, has worked with some of the nation’s top pizza companies in order to enhance pizza’s appeal to consumers. AFP PHOTO/MARIO LAPORTA (Photo credit should read MARIO LAPORTA/AFP/Getty Images) MARIO LAPORTA/AFP/AFP/Getty Images “Cheese is addictive on its own … and what is better than bread and cheese? And then when you pair with sauce, it takes it to a whole new level, and it’s irresistible.”Ī competitor removes his pizza from the oven during the 2014 Pizza makers World Championships in Naples on September 3, 2014. “It’s the Holy Trinity of crust, cheese and sauce that really accentuates that whole umami thing,” said Bill DeJournett, managing editor of PMQ Pizza Magazine. “It delivers on the food matrix that people tend to crave and want, and feeds the brain, which says ‘this is just wonderful.’ “ “I’m fascinated by the fact that people will eat almost any kind of pizza – not necessarily the ‘best’ pizza – and part of that is the fact that it is the uber selection of ingredients that have fat, sugar and salt, that pleases the amygdala and makes the brain very happy,” said Gail Vance Civille, founder and president of Sensory Spectrum, a consulting firm that helps companies, including pizza companies, learn how sensory cues drive consumer perceptions of products. Courtesy Associazione Verace Pizza Napoletana
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