/ MOLECULAR PAIRING

Celery leaves + Loganberry

Affinity score 100%Shared compounds 20Source: modal-canonical-v1

The loganberry (Rubus × loganobaccus) is an hexaploid hybrid produced from pollination of a plant of the octaploid blackberry 'Aughinbaugh' by a diploid red raspberry (Rubus idaeus). The plant and the fruit resemble the blackberry more than the raspberry, but the fruit color is a dark red, rather than black as in blackberries. Loganberries are cultivated commercially and by gardeners.

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Shared flavor compounds

These compounds appear in both Celery leaves and Loganberry, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.

(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-lariciresinol(+)-marmesin(+)-neomenthol(+)-pinoresinol(+)-pulegone(+)-secoisolariciresinol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(-)-lactol(-)-lariciresinol(-)-maackiain(-)-maackiain-3-o-glucoside(-)-matairesinol(-)-medicarpin(-)-medicarpin-3-o-glucoside(-)-menthone(-)-phaseollidin

Why it works

The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Celery leaves and Loganberry 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

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