/ MOLECULAR PAIRING
soybean oil + dairy food product
Affinity score 79%Shared compounds 20Source: modal-canonical-v3
soybean oil
An oil extracted from the seeds of <em>Glycine max</em>. Typical fatty acid composition is 51% linoleic acid, 7-10% α-linolenic acid, 23% oleic acid, 10% palmitic acid and 4% stearic acid.
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dairy food product
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Shared flavor compounds
These compounds appear in both soybean oil and dairy food product, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
1-hexadecanoyl-2-(9z-octadecenoyl)-sn-glycero-3-phosphocholine1-hexadecanoyl-2-(9z,12z-octadecadienoyl)-sn-glycero-3-phosphocholine1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholinepc(p-18:1(9z)/24:1(15z))pc(p-18:1(9z)/24:0)pc(p-18:1(9z)/22:2(13z,16z))pc(p-18:1(9z)/20:5(5z,8z,11z,14z,17z))pc(p-18:1(9z)/20:4(8z,11z,14z,17z))pc(p-18:1(9z)/20:4(5z,8z,11z,14z))pc(p-18:1(9z)/20:3(8z,11z,14z))pc(p-18:1(9z)/20:3(5z,8z,11z))pc(p-18:1(9z)/20:2(11z,14z))pc(p-18:1(9z)/18:4(6z,9z,12z,15z))pc(p-18:1(9z)/18:3(9z,12z,15z))pc(p-18:1(9z)/18:3(6z,9z,12z))pc(p-18:1(9z)/18:2(9z,12z))pc(p-18:1(9z)/18:1(9z))pc(p-18:1(9z)/18:1(11z))pc(p-18:1(9z)/18:0)pc(p-18:1(9z)/16:1(9z))
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. soybean oil and dairy food product 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: PubChem CID undefined + Wikidata
- Part of: Living Gastronomic Intelligence graph