/ MOLECULAR PAIRING
Mollusks, squid (calamari), mixed species, breaded and fried + Mollusks, clam, mixed species, canned, drained solids
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Mollusks, squid (calamari), mixed species, breaded and fried
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Mollusks, clam, mixed species, canned, drained solids
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Shared flavor compounds
These compounds appear in both Mollusks, squid (calamari), mixed species, breaded and fried and Mollusks, clam, mixed species, canned, drained solids, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(3s,3'r,5r,6r)-7',8'-didehydro-3,6-epoxy-5,6-dihydro-beta,beta-carotene-3',5-diol(3s,3's,5r,5'r,6r)-3,6-epoxy-5,6-dihydro-3',5,8'-trihydroxy-beta,kappa-caroten-6'-one(3s,3's,5r,5'r,6r)-6,7-didehydro-5,6-dihydro-3,3',5,8'-tetrahydroxy-beta,kappa-caroten-6'-one(3s,5r,6r,6's)-6,7-didehydro-5,6-dihydro-3,5,6'-trihydroxy-13,14,20-trinor-3'-oxo-beta,epsilon-caroten-19',11'-olide 3-acetate(r)-octopamine(s,s)-np-histidinylalanine(s,s)-nt-histidinylalanine(z)-14-methyl-6-pentadecenoic acid1-[(5-methyl-2-furanyl)methyl]pyrrolidine1-decanol1-desulfoyessotoxin1-furfurylpyrrolidine1-penten-3-ol1-penten-3-one1-undecanol13-demethylspirolide c19'-hexanoyloxymytiloxanthin2,3-butanedione
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Mollusks, squid (calamari), mixed species, breaded and fried and Mollusks, clam, mixed species, canned, drained solids 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