/ MOLECULAR PAIRING
Asparagus, canned, no salt added, solids and liquids + Cauliflower, frozen, cooked, boiled, drained, with salt
Affinity score 21%Shared compounds 20Source: modal-canonical-v1
Asparagus, canned, no salt added, solids and liquids
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Cauliflower, frozen, cooked, boiled, drained, with salt
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Shared flavor compounds
These compounds appear in both Asparagus, canned, no salt added, solids and liquids and Cauliflower, frozen, cooked, boiled, drained, with salt, 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(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone(-)-phaseollidin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Asparagus, canned, no salt added, solids and liquids and Cauliflower, frozen, cooked, boiled, drained, with salt 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