/ MOLECULAR PAIRING
seed oil + Olive oil
Affinity score 52%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both seed oil and Olive oil, 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-tocopherolalpha-linolenic acidalpha-tocopheroldelta-tocopheroldodecanoic acidfatty acidgamma-tocopherolhexadecanoic acidleu-alalinoleic acidlipidmonounsaturated fatty acidoleic acidomega-3 fatty acidphenolphylloquinonephytosterolspolyunsaturated fatty acidpolyunsaturated fatty acid anionsaturated fatty acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. seed oil and Olive oil 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