The New York Times writes about Paul Breslin, a sensory biologist at Monell Chemical Senses Center in Philadelphia and an author on a study that finds science at the root of our most savory food pairings.
Dr. Breslin and his colleagues asked testers to sample salami and then rinse their mouths with either tea or water. They were asked whether the rinses reduced the sensation of fattiness from the salami. Water did not work well, but the tea seemed to to neutralize the feeling.
They also found that even weak astringents like tea can have a strong countering effect to greasy food when sipped over time.
Original source: The New York Times
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