/ MOLECULAR PAIRING
Salmonberry + Ucuhuba
Affinity score 99%Shared compounds 20Source: modal-pairings-v1
Salmonberry
Rubus spectabilis (salmonberry) is a species of Rubus native to the west coast of North America from west central Alaska to California.
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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 Salmonberry 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. Salmonberry 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