/ MOLECULAR PAIRING
Garden onion (var.) + Green Onion
Affinity score 98%Shared compounds 18Source: modal-canonical-v3
Shared flavor compounds
These compounds appear in both Garden onion (var.) and Green Onion, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
2-propenyl 3-(2-propenylsulfonyl)-1-propenyl disulfide2-propenyl 1-(propylsulfinyl)propyl disulfide2-propenyl 1-(2-propenylsulfinyl)propyl disulfide2-propenyl 1-(1-propenylsulfinyl)propyl disulfide2-methyl-1-propenethiol2,4-dimethylfuran2,4,6-trihydroxybenzoic acid2,3-secoporrigenin12-ketoporrigenin 3-[4'-(2''-glucosyl-3''-xylosyl)-glucosyl)-galactoside]12-ketoporrigenin1-propenyl 1-(propylsulfinyl)propyl disulfide1-propenyl 1-(2-propenylsulfinyl)propyl disulfide1-propenyl 1-(1-propenylthio)propyl disulfide1-propenyl 1-(1-propenylsulfinyl)propyl disulfide1-propene-1-thiol1-(methylthio)propyl propyl disulfide1-(methylsulfinyl)propyl propyl disulfide1-(methylsulfinyl)propyl 2-propenyl disulfide
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Garden onion (var.) and Green Onion overlap on 18 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