/ MOLECULAR PAIRING
Flour, almond + wild rice
Affinity score 15%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Flour, almond and wild rice, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(+)-pinoresinol(+)-syringaresinol(-)-matairesinol(3r,3'r, all-e)-zeaxanthin(r)-2,4-dihydroxy-7-methoxy-2h-1,4-benzoxazin-3(4h)-one(r)-2-hydroxy-2h-1,4-benzoxazin-3(4h)-one(r)-2-hydroxy-7-methoxy-2h-1,4-benzoxazin-3(4h)-one(r)-alpha-tocotrienol(s)-naringenin1-18:1-2-18:2-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-phosphate2-benzoxazolone24-methyl-lathosterol24-methylcholestanol ferulate24-methylenecholestanol ferulate
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Flour, almond and wild rice 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