The book supplies an aromatic rationale, not stronger measured evidence. Its Maillard language remains an author interpretation; shared roasted descriptors do not demonstrate an identical reaction pathway.
A practitioner rationale that connects pork with darker Maillard aroma families.
The pork section says darker Maillard aromas such as caramel and roasted notes make especially good pork pairings, then lists bourbon among the best pairings with brown butter, Jerusalem artichoke, and sweet potato.
printed p. 194 / local PDF sheet 684
Pork — pairing rationale and best pairings
2026-09-28: Fresh full-text and page-survey check at PDF 684. The author's rationale adds explanation, not measured evidential strength. A roasted/caramel aroma family does not prove a shared Maillard reaction pathway. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
September 28 — Audit Qualification
2026-09-28: Fresh full-text and page-survey check at PDF 684. The author's rationale adds explanation, not measured evidential strength. A roasted/caramel aroma family does not prove a shared Maillard reaction pathway. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Verified excerpt record from The Flavor Matrix.
Evidence
The pork section says darker Maillard aromas such as caramel and roasted notes make especially good pork pairings, then lists bourbon among its best pairings.
Locator
printed p. 194 / local PDF sheet 684
Research use
Documents the book’s aromatic rationale while retaining its practitioner and hypothesis-generating limits.
Verification
Checked against the extracted text and sequential rendered review of the supplied local PDF on 2026-08-27. Linked to LIT-59 and CLM-52.