/ MOLECULAR PAIRING
Onion-family vegetables + Green Onion
Affinity score 98%Shared compounds 18Source: modal-canonical-v3
Shared flavor compounds
These compounds appear in both Onion-family vegetables 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. Onion-family vegetables 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