/ MOLECULAR PAIRING
plum (raw) + plum
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
plum (raw)
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plum
fruit; use Q6401215 for the taxon; Q13223298 for the species
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Shared flavor compounds
These compounds appear in both plum (raw) and plum, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(1s,3r,4r,5r)-3-[3-(3,4-dihydroxyphenyl)-1-oxoprop-2-enoxy]-1,4,5-trihydroxy-1-cyclohexanecarboxylic acidalcoholaldehydealpha-l-rhap-(1->6)-d-glcpanthocyaninanthocyanin cationcaffeic acidcalcium(0)chlorogenic acidcinnamic acidcis-caffeic acidcyanidin cationcyanidin(1-)dihydroactinidiolideesterethanolflavonoidflavonoidsfolate(2-)folates
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. plum (raw) and plum 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
Machine-learned affinity
Ensemble score
100%
Model runs
2
Verdict
pass
plum (raw) and plum were also scored by an AI model trained on measured flavor compounds. 2 independent model run(s) converged on this affinity estimate.