/ MOLECULAR PAIRING
Salmon, sockeye, canned, total can contents + Fish oil, menhaden, fully hydrogenated
Affinity score 13%Shared compounds 20Source: modal-canonical-v1
Salmon, sockeye, canned, total can contents
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Fish oil, menhaden, fully hydrogenated
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Shared flavor compounds
These compounds appear in both Salmon, sockeye, canned, total can contents and Fish oil, menhaden, fully hydrogenated, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(r,r,r)-alpha-tocopherol24,25-dihydroxyvitamin dall-cis-5,8,11,14,17-icosapentaenoic acidall-cis-docosa-4,7,10,13,16,19-hexaenoic acidalpha-linolenic acidalpha-tocopherolcalcioldehydroepiandrosteronedihydroxyacetonedocosahexaenoic aciderucic acidicosapentaenoic acidl-ascorbic acidlinoleic acidlipidoleic acidomega-3 fatty acidpolyunsaturated fatty acidpolyunsaturated fatty acid anionunsaturated fatty acid
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Salmon, sockeye, canned, total can contents and Fish oil, menhaden, fully hydrogenated 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