/ MOLECULAR PAIRING
mammalian milk protein + Broad bean, soaked, boiled in different water* (without salt), drained
Affinity score 17%Shared compounds 12Source: modal-canonical-v1
mammalian milk protein
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Broad bean, soaked, boiled in different water* (without salt), drained
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Shared flavor compounds
These compounds appear in both mammalian milk protein and Broad bean, soaked, boiled in different water* (without salt), drained, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
arginineargininium(1+)d-tryptophan zwitteriongamma-poly(l-glutamic acid) macromoleculeglutamic acidl-argininel-glutamic acidl-tryptophanl-tryptophan zwitterionpeptideprotein polypeptide chaintryptophan
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. mammalian milk protein and Broad bean, soaked, boiled in different water* (without salt), drained overlap on 12 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