/ MOLECULAR PAIRING
Mushrooms, fresh, cooked with oil + Mushrooms, portabella, exposed to ultraviolet light, raw
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Mushrooms, fresh, cooked with oil
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Mushrooms, portabella, exposed to ultraviolet light, raw
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Shared flavor compounds
These compounds appear in both Mushrooms, fresh, cooked with oil and Mushrooms, portabella, exposed to ultraviolet light, raw, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1a,5b,6a)-7-protoilludene-1,5,6,14-tetrol 14-(2,4-dihydroxy-6-methylbenzoic acid)(1r,2r,4r,8r)-p-menthane-2,8,9-triol(1r,2r,4r,8s)-p-menthane-2,8,9-triol(1xi,3xi)-1,2,3,4-tetrahydro-1-methyl-beta-carboline-3-carboxylic acid(22e, 24x)-ergosta-4,6,8,22-tetraen-3-one(22s)-acetoxy-3alpha,15alpha-dihydroxylanosta-7,9(11),24-trien-26-oic acid(24e)-15alpha-acetoxy-3alpha-hydroxy-23-oxo-7,9(11),24-lanostatrien-26-oic acid(24e)-3alpha,15alpha-diacetoxy-23-oxo-7,9(11),24-lanostatrien-26-oic acid(24e)-3alpha-acetoxy-15alpha,22s-dihydroxylanosta-7,9(11),24-trien-26-oic acid(24e)-3alpha-acetoxy-15alpha-hydroxy-23-oxo-7,9(11),24-lanostatrien-26-oic acid(24e)-3beta,15alpha,22s-triacetoxylanosta-7,9(11),24-trien-26-oic acid(24r)-5b,8b-epidioxyergosta-6,22e-dien-3b-ol 3-glucoside(2beta,3alpha,9alpha,24r)-ergosta-7,22-diene-2,3,9-triol(2s,2's)-pyrosaccharopine(2s,3's)-alpha-amino-2-carboxy-5-oxo-1-pyrrolidinebutanoic acid(2s,3s,4s)-5,7,9,11-tridecatetrayne-1,2,3,4-tetrol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Mushrooms, fresh, cooked with oil and Mushrooms, portabella, exposed to ultraviolet light, raw 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