/ MOLECULAR PAIRING
Vinegar, cider + Vinegar, cider
Affinity score 95%Shared compounds 19Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Vinegar, cider and Vinegar, cider, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(z,z)-9,12-octadecadienoic acid2-s-glutathionyl caftaric acid3,4-dihydroxybenzaldehyde4-hydroxy-3,5-dimethoxybenzaldehyde4-hydroxybenzaldehyde4-hydroxybenzoic acidalpha-carotenealpha-catechinalpha-linolenic acidalpha-tocopherolarachidonic acidargininebeta-carotenebeta-cryptoxanthinbiotinc18:1, n-9caffeic acidcaffeic acid ethyl estercalcium
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Vinegar, cider and Vinegar, cider 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 + CID 176
- Part of: Living Gastronomic Intelligence graph