/ MOLECULAR PAIRING
Apple, dehydrated (low moisture), sulphured, uncooked + Apple juice, frozen concentrate, undiluted, without vitamin C
Affinity score 22%Shared compounds 20Source: modal-canonical-v1
Apple, dehydrated (low moisture), sulphured, uncooked
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Apple juice, frozen concentrate, undiluted, without vitamin C
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Shared flavor compounds
These compounds appear in both Apple, dehydrated (low moisture), sulphured, uncooked and Apple juice, frozen concentrate, undiluted, without vitamin C, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(-)-citrinin(1->2)-beta-d-glucan(1->3)-beta-d-glucan(1->4)-beta-d-glucan(1->6)-beta-d-glucan(1s,3r,4r,5r)-3-[3-(3,4-dihydroxyphenyl)-1-oxoprop-2-enoxy]-1,4,5-trihydroxy-1-cyclohexanecarboxylic acid(2->1)-beta-d-fructan(r)-malic acid(s)-malic acid2-methylbutyl acetate3,4-dihydroxybenzoic acid4-coumaric acidalcoholaldehydealdehydo-d-glucosealpha-d-glucosyl-(1->2)-[(2->6)-beta-d-fructosyl]nalpha-l-rhap-(1->6)-d-glcpanthocyaninanthocyanin cationascorbic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Apple, dehydrated (low moisture), sulphured, uncooked and Apple juice, frozen concentrate, undiluted, without vitamin C 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