/ MOLECULAR PAIRING
Bulgur, dry + tofu
Affinity score 81%Shared compounds 18Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Bulgur, dry and tofu, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(+)-pinoresinol(+)-syringaresinol(-)-matairesinol1-18:1-2-18:2-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-phosphatealpha-carotenealpha-tocopherolargininebeta-carotenebeta-cryptoxanthincalciumcardiolipincdp-dg(16:0/16:0)
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Bulgur, dry and tofu overlap on 18 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