/ MOLECULAR PAIRING
Tortilla, ready-to-bake / fry, corn + Bagel, whole-wheat (multigrain)
Affinity score 93%Shared compounds 18Source: modal-canonical-v1
Tortilla, ready-to-bake / fry, corn
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Bagel, whole-wheat (multigrain)
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Shared flavor compounds
These compounds appear in both Tortilla, ready-to-bake / fry, corn and Bagel, whole-wheat (multigrain), giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
1-18:1-2-18:2-phosphatidylcholine1-18:1-2-18:3-phosphatidylcholine1-18:2-2-18:2-sn-glycerol-3-phosphocholine1-18:2-2-18:3-phosphatidylcholine1-18:3-2-18:3-phosphatidylcholine1-palmitoyl-2-linoleoyl-phosphatidylcholine1-palmitoylglycerol 3-phosphate2',3'-dihydro-phytomenadionealpha-carotenealpha-linolenic acidalpha-tocopherolargininebeta-carotenebeta-cryptoxanthincalciumcardiolipincdp-dg(16:0/16:0)cdp-dg(16:0/18:0)
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Tortilla, ready-to-bake / fry, corn and Bagel, whole-wheat (multigrain) overlap on 18 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