/ MOLECULAR PAIRING
Rice, white, cooked, made with oil + Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim)
Affinity score 61%Shared compounds 20Source: modal-canonical-v1
Rice, white, cooked, made with oil
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Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim)
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Shared flavor compounds
These compounds appear in both Rice, white, cooked, made with oil and Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim), giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1->2)-beta-d-glucan(1->3)-beta-d-glucan(1->4)-beta-d-glucan(1->6)-beta-d-glucan(r,r,r)-alpha-tocopherol(s)-naringenin1,2-diacyl-sn-glycero-3-phosphocholine1,2-diacyl-sn-glycero-3-phosphocholine(1+)1-hexadecanoyl-2-(9z,12z-octadecadienoyl)-sn-glycero-3-phosphocholine1-hexadecanoyl-2-(9z-octadecenoyl)-sn-glycero-3-phosphocholine1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine1d-chiro-inositolaflatoxinala-seralbuminaldehydealdehydo-d-glucoseall-trans-retinolalpha-amino acidalpha-linolenic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Rice, white, cooked, made with oil and Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) 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