/ MOLECULAR PAIRING
Macadamia nut, no added salt + Boysenberry, canned, heavy syrup pack, solids and liquid
Affinity score 78%Shared compounds 20Source: modal-canonical-v1
Macadamia nut, no added salt
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Boysenberry, canned, heavy syrup pack, solids and liquid
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Shared flavor compounds
These compounds appear in both Macadamia nut, no added salt and Boysenberry, canned, heavy syrup pack, solids and liquid, 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. Macadamia nut, no added salt and Boysenberry, canned, heavy syrup pack, solids and liquid 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