/ MOLECULAR PAIRING
Turbot + Ymer
Affinity score 100%Shared compounds 19Source: modal-canonical-v1
Turbot
The turbot (Scophthalmus maximus) is a species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.
View ingredient →
Ymer
Danish soured milk product (1930- )
View ingredient →
Shared flavor compounds
These compounds appear in both Turbot and Ymer, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(e)-2-phenyl-2-butenal(r)-oxypeucedanin(z,z)-9,12-octadecadienoic acid(±)-erythro-isoleucine(±)-tryptophan24,25-dihydroxyvitamin d325-hydroxycholecalciferol7z,10z,13z,16z,19z-docosapentaenoic acidalpha-linolenic acidalpha-tocopherolarachidonic acidargininebeta-carotenebeta-lactosebiotinc18:1, n-9calciumchromiumcobalamin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Turbot and Ymer overlap on 19 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