/ MOLECULAR PAIRING

White lupine + Ucuhuba

Affinity score 99%Shared compounds 20Source: modal-pairings-v1

Lupinus albus, commonly known as the white lupin, is a member of the genus Lupinus in the family Fabaceae. It is a traditional pulse cultivated in the Mediterranean region.

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Ucuhuba

The ucuhuba tree grows in South America. Ucuhuba seed oil is the oil extracted from its seed. [Wikipedia]

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Shared flavor compounds

These compounds appear in both White lupine and Ucuhuba, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.

(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-lariciresinol(+)-marmesin(+)-neomenthol(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone(-)-phaseollidin

Why it works

The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. White lupine and Ucuhuba 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

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