/ MOLECULAR PAIRING
Spirit + Coriander, dried
Affinity score 11%Shared compounds 3Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Spirit and Coriander, dried, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
gallic acidsyringic acidvanillic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Spirit and Coriander, dried overlap on 3 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
82%
Model runs
2
Verdict
pass
Spirit and Coriander, dried were also scored by a graph neural network trained on measured flavor compounds — 2 independent model run(s) converged on this affinity estimate.