/ MOLECULAR PAIRING
Apricot, dehydrated (low moisture), sulphured, cooked + cinnamon
Affinity score 10%Shared compounds 20Source: modal-canonical-v1
Apricot, dehydrated (low moisture), sulphured, cooked
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cinnamon
spice obtained from the inner bark of several tree species from the genus Cinnamomum
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Shared flavor compounds
These compounds appear in both Apricot, dehydrated (low moisture), sulphured, cooked and cinnamon, 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, dehydrated (low moisture), sulphured, cooked and cinnamon 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