/ MOLECULAR PAIRING
Eggplant + tomato
Affinity score 17%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Eggplant and tomato, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1s,3r,4r,5r)-3-[3-(3,4-dihydroxyphenyl)-1-oxoprop-2-enoxy]-1,4,5-trihydroxy-1-cyclohexanecarboxylic acid(r)-noradrenaline(s)-naringenin(s)-nicotine2-phenylethylaminealdehydealpha-pineneanthocyaninanthocyanin cationcaffeic acidchlorogenic acidchlorophyllchlorophyll acis-caffeic acidflavonoidflavonoidsgagly-alagly-d-alaglycoalkaloid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Eggplant and tomato 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