/ MOLECULAR PAIRING
Cabbage, savoy, raw + Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Cabbage, savoy, raw
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Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
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Shared flavor compounds
These compounds appear in both Cabbage, savoy, raw and Cabbage, chinese (pak-choi), cooked, boiled, drained, without 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(+/-)-alpha-thujene(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Cabbage, savoy, raw and Cabbage, chinese (pak-choi), cooked, boiled, drained, without 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