/ MOLECULAR PAIRING
Nuts, simulated product, wheat-based, unflavoured, with salt + Nuts, almonds, dry roasted, without salt added
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Nuts, simulated product, wheat-based, unflavoured, with salt
View ingredient →
Nuts, almonds, dry roasted, without salt added
View ingredient →
Shared flavor compounds
These compounds appear in both Nuts, simulated product, wheat-based, unflavoured, with salt and Nuts, almonds, dry roasted, without salt added, 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, simulated product, wheat-based, unflavoured, with salt and Nuts, almonds, dry roasted, without salt added 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