/ MOLECULAR PAIRING
Pear, canned in light syrup, solids and liquids + Chinese cabbage
Affinity score 17%Shared compounds 20Source: modal-canonical-v1
Pear, canned in light syrup, solids and liquids
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Chinese cabbage
vegetable of the bok choy plant (Brassica rapa subsp. chinensis) or napa (Brassica rapa subsp pekinensis)
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Shared flavor compounds
These compounds appear in both Pear, canned in light syrup, solids and liquids and Chinese cabbage, 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. Pear, canned in light syrup, solids and liquids and Chinese cabbage 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