/ MOLECULAR PAIRING
Apricot, canned halves with skin, extra light syrup, solids and liquid + Cassava, tuber, yellow flesh, boiled* (as part of a recipe)
Affinity score 10%Shared compounds 20Source: modal-canonical-v1
Apricot, canned halves with skin, extra light syrup, solids and liquid
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Cassava, tuber, yellow flesh, boiled* (as part of a recipe)
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Shared flavor compounds
These compounds appear in both Apricot, canned halves with skin, extra light syrup, solids and liquid and Cassava, tuber, yellow flesh, boiled* (as part of a recipe), 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. Apricot, canned halves with skin, extra light syrup, solids and liquid and Cassava, tuber, yellow flesh, boiled* (as part of a recipe) 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