/ MOLECULAR PAIRING
Salmon, sockeye, canned, drained solids, without skin and bones + fig juice
Affinity score 17%Shared compounds 5Source: modal-canonical-v1
Salmon, sockeye, canned, drained solids, without skin and bones
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fig juice
juice from the fruit of Ficus carica
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Shared flavor compounds
These compounds appear in both Salmon, sockeye, canned, drained solids, without skin and bones and fig juice, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(r)-lactic acid(s)-lactic acid2-hydroxypropanoic acidglutamic acidl-glutamic acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Salmon, sockeye, canned, drained solids, without skin and bones and fig juice overlap on 5 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