/ MOLECULAR PAIRING
Crosne + Tortilla
Affinity score 91%Shared compounds 20Source: modal-canonical-v1
Crosne
fig cultivar
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Tortilla
Round unleavened flatbread made of either nixtamlized corn or wheat
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Shared flavor compounds
These compounds appear in both Crosne and Tortilla, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
1-18:1-2-18:2-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-phosphatecardiolipincdp-dg(16:0/16:0)cdp-dg(16:0/18:0)cdp-dg(16:0/18:1(11z))cdp-dg(16:0/18:1(9z))cdp-dg(16:0/18:2(9z,12z))cdp-dg(16:0/18:3(6z,9z,12z))cdp-dg(16:0/18:3(9z,12z,15z))cdp-dg(16:0/20:0)cdp-dg(16:0/20:1(11z))cdp-dg(16:0/20:1(13z))cdp-dg(16:0/22:0)cdp-dg(16:0/22:1(13z))
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Crosne and Tortilla 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