/ MOLECULAR PAIRING
Macadamia + asparagus bean
Affinity score 63%Shared compounds 20Source: modal-canonical-v1
Macadamia
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asparagus bean
Asparagus bean as a vegetable. For species, use Q1323455
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Shared flavor compounds
These compounds appear in both Macadamia and asparagus bean, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
alaninearginineascorbic-acidaspartic-acidbeta-carotenecalciumcarbohydratescoppercystinefatfiberhistidineironisoleucinekilocaloriesleucinelinoleic-acidlysinemagnesiummethionine
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Macadamia and asparagus bean 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
Machine-learned affinity
Ensemble score
100%
Model runs
2
Verdict
pass
Macadamia and asparagus bean were also scored by an AI model trained on measured flavor compounds. 2 independent model run(s) converged on this affinity estimate.