/ MOLECULAR PAIRING
Pasta, Japanese noodles, soba, cooked + Pasta, egg noodles, unenriched, cooked, salted
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Pasta, Japanese noodles, soba, cooked
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Pasta, egg noodles, unenriched, cooked, salted
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Shared flavor compounds
These compounds appear in both Pasta, Japanese noodles, soba, cooked and Pasta, egg noodles, unenriched, cooked, salted, 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. Pasta, Japanese noodles, soba, cooked and Pasta, egg noodles, unenriched, cooked, salted 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