/ MOLECULAR PAIRING
Ostrich, inside leg, raw + Ostrich, ground, cooked, pan-broiled
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both Ostrich, inside leg, raw and Ostrich, ground, cooked, pan-broiled, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1r,16z,24z,29z)-1,18-dihydroxy-12-[1-(4-hydroxy-3-methoxycyclohexyl)propan-2-yl]-19,31-dimethoxy-15,17,21,23,30,36-hexamethyl-11,27,37-trioxa-4-azatetracyclo[31.3.1.0⁴,⁹.0²⁶,²⁸]heptatriaconta-16,24,2(2,6-dihydroxy-4-{4-hydroxy-7-methyl-11-oxo-2,8-dioxatricyclo[7.3.1.0⁵,¹³]trideca-1(12),3,5(13),6,9-pentaen-3-yl}phenoxy)dihydroxyoxo-λ⁶-sulfanylium(4-{2-[(1r,16z,24z,29z)-1,18-dihydroxy-19,31-dimethoxy-15,17,21,23,30,36-hexamethyl-2,3,10,14,20-pentaoxo-11,27,37-trioxa-4-azatetracyclo[31.3.1.0⁴,⁹.0²⁶,²⁸]heptatriaconta-16,24,29-trien-12-yl]propyl}(e)-3-decen-1-ol1,3-diisopropylbenzene1-aminopyrene1-hydroxypyrene glucuronide1-nitroheptane1-nitrohexane1-palmitoylglycerol 3-phosphate10-hydroxy-octadec-12z-enoate-9-beta-d-glucuronide13-heptadecyn-1-ol16alpha-hydroxydehydroepiandrosterone 3-sulfate19-noraldosterone2,2,2-trichloroethanol2,3-dihydrobenzofuran2,4-di-tert-butylphenol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Ostrich, inside leg, raw and Ostrich, ground, cooked, pan-broiled 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