/ MOLECULAR PAIRING
Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program) + wild rice
Affinity score 12%Shared compounds 20Source: modal-canonical-v1
Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program)
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wild rice
type of rice
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Shared flavor compounds
These compounds appear in both Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program) and wild rice, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-lariciresinol(+)-marmesin(+)-neomenthol(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-syringaresinol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program) and wild rice 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