/ MOLECULAR PAIRING
Pheasant, cooked, total edible + Ostrich, inside leg, raw
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Pheasant, cooked, total edible and Ostrich, inside leg, raw, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1r,16z,24z,29z)-1,18-dihydroxy-12-[1-(4-hydroxy-3-methoxycyclohexyl)propan-2-yl]-19,31-dimethoxy-15,17,21,23,30,36-hexamethyl-11,27,37-trioxa-4-azatetracyclo[31.3.1.0⁴,⁹.0²⁶,²⁸]heptatriaconta-16,24,2(2,6-dihydroxy-4-{4-hydroxy-7-methyl-11-oxo-2,8-dioxatricyclo[7.3.1.0⁵,¹³]trideca-1(12),3,5(13),6,9-pentaen-3-yl}phenoxy)dihydroxyoxo-λ⁶-sulfanylium(4-{2-[(1r,16z,24z,29z)-1,18-dihydroxy-19,31-dimethoxy-15,17,21,23,30,36-hexamethyl-2,3,10,14,20-pentaoxo-11,27,37-trioxa-4-azatetracyclo[31.3.1.0⁴,⁹.0²⁶,²⁸]heptatriaconta-16,24,29-trien-12-yl]propyl}(e)-3-decen-1-ol1,3-diisopropylbenzene1-aminopyrene1-hydroxypyrene glucuronide1-nitroheptane1-nitrohexane1-palmitoylglycerol 3-phosphate10-hydroxy-octadec-12z-enoate-9-beta-d-glucuronide13-heptadecyn-1-ol16alpha-hydroxydehydroepiandrosterone 3-sulfate19-noraldosterone2,2,2-trichloroethanol2,3-dihydrobenzofuran2,4-di-tert-butylphenol2,4-dichlorophenoxyacetic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Pheasant, cooked, total edible and Ostrich, inside leg, raw 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