/ MOLECULAR PAIRING
Garlic, raw + garlic
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Garlic, raw and garlic, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(-)-n-(1'-deoxy-1'-d-fructopyranosyl)-s-allyl-l-cysteine-sulfoxide(e)-1,2-propene-1-sulfinothiocic-acid-s-methyl-ester(e)-2-propenyl-1-propenyl-disulfide(z)-2-propenyl-1-propenyl-disulfide1,2,3-tri-thi-4-ene1,2-(prop-2-enyl)-disulfane1,2-dimercaptocyclopentane1,2-epithiopropane1,3-dithiane1-hexanol1-methyl-1,2-(prop-2-enyl)-disulfane1-methyl-2-(prop-2-enyl)-disulfane1-methyl-3-(prop-2-enyl)-trisulfane1-propenyl-allyl-thiosulfinate2,3,4-trithiapentane2,5-dimethyl-pyrazine2,5-dimethyl-tetrahydrothiophene2,5-dimethylthiophene2,6-dimethyl-pyrazine2-methyl-benzaldehyde
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Garlic, raw and garlic 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