/ MOLECULAR PAIRING
Vegetable oil, hazelnut + Milk, canned, evaporated, with added vitamin D and without added vitamin A
Affinity score 36%Shared compounds 20Source: modal-canonical-v1
Vegetable oil, hazelnut
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Milk, canned, evaporated, with added vitamin D and without added vitamin A
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Shared flavor compounds
These compounds appear in both Vegetable oil, hazelnut and Milk, canned, evaporated, with added vitamin D and without added vitamin A, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(r,r,r)-alpha-tocopherol3-beta-d-glucopyranuronosyloxy-5-methylisoxazoleala-leu-alaalaninealpha-linolenic acidalpha-tocopherolcarotenoidfatty acidhexadecanoic acidhexadecenoic acidhis-glyl-alanineleu-alalinoleic acidlinolenic acidlong-chain fatty acidmercury(0)monounsaturated fatty acidoctadecanoic acidoleic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Vegetable oil, hazelnut and Milk, canned, evaporated, with added vitamin D and without added vitamin A 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