/ MOLECULAR PAIRING
Nuts, almonds, dried, blanched, unroasted + Nuts, almonds, oil roasted, unblanched
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Nuts, almonds, dried, blanched, unroasted
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Nuts, almonds, oil roasted, unblanched
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Shared flavor compounds
These compounds appear in both Nuts, almonds, dried, blanched, unroasted and Nuts, almonds, oil roasted, unblanched, 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. Nuts, almonds, dried, blanched, unroasted and Nuts, almonds, oil roasted, unblanched 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