/ MOLECULAR PAIRING
cocoa bean (raw) + Lentil
Affinity score 11%Shared compounds 9Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both cocoa bean (raw) and Lentil, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
isoleucinel-isoleucinel-isoleucine zwitterionl-leucinel-phenylalaninel-phenylalanine zwitterionleucinephenylalaninepolyphenol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. cocoa bean (raw) and Lentil overlap on 9 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
Machine-learned affinity
Ensemble score
78%
Model runs
2
Verdict
pass
cocoa bean (raw) and Lentil were also scored by an AI model trained on measured flavor compounds. 2 independent model run(s) converged on this affinity estimate.