/ MOLECULAR PAIRING
Cabbage, green, cooked with oil + Broccoli, cooked, boiled, drained, with salt
Affinity score 34%Shared compounds 20Source: modal-canonical-v1
Cabbage, green, cooked with oil
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Broccoli, cooked, boiled, drained, with salt
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Shared flavor compounds
These compounds appear in both Cabbage, green, cooked with oil and Broccoli, cooked, boiled, drained, with salt, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-lariciresinol(+)-marmesin(+)-neomenthol(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone(-)-phaseollidin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Cabbage, green, cooked with oil and Broccoli, cooked, boiled, drained, with salt overlap on 20 key compound(s), which is why classic culinary traditions, and our deterministic matching algorithm, place them together.
Verification
- Pairing computed by: pairing-compute
- Methodology: deterministic compound-overlap matching (no LLM)
- Compound data: Wikidata + Wikidata
- Part of: Living Gastronomic Intelligence graph