/ MOLECULAR PAIRING
Milk, fluid, nonfat, calcium fortified (fat free or skim) + Milk, dry, whole, without added vitamin D
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Milk, fluid, nonfat, calcium fortified (fat free or skim)
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Milk, dry, whole, without added vitamin D
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Shared flavor compounds
These compounds appear in both Milk, fluid, nonfat, calcium fortified (fat free or skim) and Milk, dry, whole, without added vitamin D, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1->2)-beta-d-glucan(1->3)-beta-d-glucan(1->4)-beta-d-glucan(1->6)-beta-d-glucan(2r)-2-{(1r)-1-hydroxy-15-[2-(20-methoxy-21-methylnonatriacontyl)cyclopropyl]pentadecyl}hexacosanoic acid(r)-carnitine(r)-carnitinium(r)-lactic acid(r,r,r)-alpha-tocopherol(s)-1,2-distearoylphosphatidylethanolaminium(s)-lactic acid(s)-naringenin1,2-diacyl-sn-glycero-3-phosphocholine1,2-diacyl-sn-glycero-3-phosphocholine(1+)1-hexadecanoyl-2-(9z,12z-octadecadienoyl)-sn-glycero-3-phosphocholine1-hexadecanoyl-2-(9z-octadecenoyl)-sn-glycero-3-phosphocholine1-methylhistidine1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine13-cis-retinol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Milk, fluid, nonfat, calcium fortified (fat free or skim) and Milk, dry, whole, without added vitamin D 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