/ MOLECULAR PAIRING
red currant (raw) + red currant
Affinity score 100%Shared compounds 16Source: modal-canonical-v1
Shared flavor compounds
These compounds appear in both red currant (raw) and red currant, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1->2)-beta-d-glucan(1->3)-beta-d-glucan(1->4)-beta-d-glucan(1->6)-beta-d-glucan(2->1)-beta-d-fructan(r,r,r)-alpha-tocopherolaldehydo-d-glucosealpha-d-glucosyl-(1->2)-[(2->6)-beta-d-fructosyl]nalpha-tocopherolanthocyaninbeta-d-fructofuranosebeta-d-glucosed-glucopyranosehexopyranoseresveratroltrans-resveratrol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. red currant (raw) and red currant overlap on 16 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