/ MOLECULAR PAIRING
Apple juice, frozen concentrate, unsweetened, undiluted, with added ascorbic acid + fig juice
Affinity score 14%Shared compounds 9Source: modal-canonical-v1
Apple juice, frozen concentrate, unsweetened, undiluted, with added ascorbic acid
View ingredient →
fig juice
juice from the fruit of Ficus carica
View ingredient →
Shared flavor compounds
These compounds appear in both Apple juice, frozen concentrate, unsweetened, undiluted, with added ascorbic acid and fig juice, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(r)-lactic acid(s)-lactic acid2-hydroxypropanoic acidalcoholesterethanolflavonoidflavonoidspolyphenol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Apple juice, frozen concentrate, unsweetened, undiluted, with added ascorbic acid and fig juice overlap on 9 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