/ MOLECULAR PAIRING
Raspberry + eggplant
Affinity score 11%Shared compounds 15Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Raspberry and eggplant, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1s,3r,4r,5r)-3-[3-(3,4-dihydroxyphenyl)-1-oxoprop-2-enoxy]-1,4,5-trihydroxy-1-cyclohexanecarboxylic acidanthocyaninanthocyanin cationcaffeic acidchlorogenic acidcis-caffeic aciddelphinidindelphinidin chloridedelphinidin(1-)flavonoidflavonoidsl-ascorbatel-ascorbic acidtrans-caffeic acidvitamin c
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Raspberry and eggplant overlap on 15 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