/ MOLECULAR PAIRING
Acerola, flesh and skin, pitted, raw, sampled in the island of La Martinique + Cowpea, not soaked, boiled* (without salt), drained
Affinity score 39%Shared compounds 20Source: modal-canonical-v1
Acerola, flesh and skin, pitted, raw, sampled in the island of La Martinique
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Cowpea, not soaked, boiled* (without salt), drained
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Shared flavor compounds
These compounds appear in both Acerola, flesh and skin, pitted, raw, sampled in the island of La Martinique and Cowpea, not soaked, boiled* (without salt), drained, 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. Acerola, flesh and skin, pitted, raw, sampled in the island of La Martinique and Cowpea, not soaked, boiled* (without salt), drained 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