/ MOLECULAR PAIRING
Black currant, raw + Apple, dehydrated (low moisture), sulphured, uncooked
Affinity score 12%Shared compounds 8Source: modal-canonical-v1
Black currant, raw
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Apple, dehydrated (low moisture), sulphured, uncooked
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Shared flavor compounds
These compounds appear in both Black currant, raw and Apple, dehydrated (low moisture), sulphured, uncooked, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
alpha-l-rhap-(1->6)-d-glcpanthocyaninanthocyanin cationgallic acidmyricetinmyricetin(1-)polyphenolrutin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Black currant, raw and Apple, dehydrated (low moisture), sulphured, uncooked overlap on 8 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