/ MOLECULAR PAIRING
Corn, sweet, canned, brine pack, solids and liquid + Corn, sweet, white, frozen, kernels off cob, unprepared
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Corn, sweet, canned, brine pack, solids and liquid
View ingredient →
Corn, sweet, white, frozen, kernels off cob, unprepared
View ingredient →
Shared flavor compounds
These compounds appear in both Corn, sweet, canned, brine pack, solids and liquid and Corn, sweet, white, frozen, kernels off cob, unprepared, 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(+)-syringaresinol(+)-taxifolin(-)-alpha-muurolene(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Corn, sweet, canned, brine pack, solids and liquid and Corn, sweet, white, frozen, kernels off cob, unprepared 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