/ MOLECULAR PAIRING
Grapefruit, red or pink, flesh without skin, without seeds, raw + Grapefruit, raw, pink and red, California and Arizona
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Grapefruit, red or pink, flesh without skin, without seeds, raw
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Grapefruit, raw, pink and red, California and Arizona
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Shared flavor compounds
These compounds appear in both Grapefruit, red or pink, flesh without skin, without seeds, raw and Grapefruit, raw, pink and red, California and Arizona, 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(+)-nootkatone(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-taxifolin(-)-beta-caryophyllene(-)-beta-elemene(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Grapefruit, red or pink, flesh without skin, without seeds, raw and Grapefruit, raw, pink and red, California and Arizona 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