Briscione, James, with Brooke Parkhurst. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Houghton Mifflin Harcourt, 2018.
The appendix presents kiwi + whiskey and lists ethyl butanoate and styrene as common compounds. Whiskey is generic; the table does not specify an American style, concentrations, odor activity, or preference results.
Briscione, James, with Brooke Parkhurst. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Houghton Mifflin Harcourt, 2018. PDF sheet 991; printed p. 281 via index.
PDF sheet 991; printed p. 281 via index
2026-09-28: Read in full-text review and detailed page render. Reflow separates table headings and rows; pairing and listed compounds remain readable. Printed locator comes from index cross-reference.
Located Source Evidence
The appendix presents kiwi + whiskey and lists ethyl butanoate and styrene as common compounds. Whiskey is generic; the table does not specify an American style, concentrations, odor activity, or preference results.
Locator
PDF sheet 991; printed p. 281 via index
Verification
2026-09-28: Read in full-text review and detailed page render. Reflow separates table headings and rows; pairing and listed compounds remain readable. Printed locator comes from index cross-reference.
Boundary
This cites a source proposal or inventory, not experimental validation.