/ MOLECULAR PAIRING
Tortilla, blue corn, Sakwavikaviki (Hopi) + Flour, buckwheat
Affinity score 82%Shared compounds 19Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Tortilla, blue corn, Sakwavikaviki (Hopi) and Flour, buckwheat, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
1-18:1-2-18:2-phosphatidylcholine1-18:1-2-18:3-phosphatidylcholine1-18:2-2-18:2-sn-glycerol-3-phosphocholine1-18:2-2-18:3-phosphatidylcholine1-18:3-2-18:3-phosphatidylcholine1-palmitoyl-2-linoleoyl-phosphatidylcholine1-palmitoylglycerol 3-phosphate2',3'-dihydro-phytomenadionealpha-tocopherolbeta-carotenecalciumcardiolipincdp-dg(16:0/16:0)cdp-dg(16:0/18:0)cdp-dg(16:0/18:1(11z))cdp-dg(16:0/18:1(9z))cdp-dg(16:0/18:2(9z,12z))cdp-dg(16:0/18:3(6z,9z,12z))cdp-dg(16:0/18:3(9z,12z,15z))
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Tortilla, blue corn, Sakwavikaviki (Hopi) and Flour, buckwheat overlap on 19 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