/ MOLECULAR PAIRING
Kale, frozen, boiled, drained + Lettuce, butterhead (includes boston and bibb types), raw
Affinity score 46%Shared compounds 20Source: modal-canonical-v1
Kale, frozen, boiled, drained
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Lettuce, butterhead (includes boston and bibb types), raw
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Shared flavor compounds
These compounds appear in both Kale, frozen, boiled, drained and Lettuce, butterhead (includes boston and bibb types), raw, 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. Kale, frozen, boiled, drained and Lettuce, butterhead (includes boston and bibb types), raw 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