/ MOLECULAR PAIRING
Apple, dehydrated (low moisture), sulphured, uncooked + Grape juice, canned or bottled, unsweetened, with added ascorbic acid
Affinity score 14%Shared compounds 20Source: modal-canonical-v1
Apple, dehydrated (low moisture), sulphured, uncooked
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Grape juice, canned or bottled, unsweetened, with added ascorbic acid
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Shared flavor compounds
These compounds appear in both Apple, dehydrated (low moisture), sulphured, uncooked and Grape juice, canned or bottled, unsweetened, with added ascorbic acid, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(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(r)-pantothenic acid(s)-malic acidaldehydo-d-glucoseanthocyaninanthocyanin cationascorbic acidb vitaminbeta-d-fructofuranosebeta-d-glucosecarbohydratechlorogenic acidcitric acidd-glucopyranose
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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid 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