/ MOLECULAR PAIRING
Pineapple, in pineapple juice, canned, solids and liquids + Apple, dehydrated (low moisture), sulphured, uncooked
Affinity score 14%Shared compounds 20Source: modal-canonical-v1
Pineapple, in pineapple juice, canned, solids and liquids
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Apple, dehydrated (low moisture), sulphured, uncooked
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Shared flavor compounds
These compounds appear in both Pineapple, in pineapple juice, canned, solids and liquids 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.
(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-lariciresinol(+)-marmesin(+)-neomenthol(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-syringaresinol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Pineapple, in pineapple juice, canned, solids and liquids and Apple, dehydrated (low moisture), sulphured, uncooked 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