/ MOLECULAR PAIRING
sage leaf + sage food product
Affinity score 96%Shared compounds 14Source: modal-canonical-v3
Shared flavor compounds
These compounds appear in both sage leaf and sage food product, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
taxodionescutellarinsalvinorin asalvianolic acid alithospermic acidferruginolsalvianolic acid bmanool(r)-camphorconiferyl aldehydephenethyl caffeate5-hydroxy-2-(4-methoxyphenyl)-4-oxo-4h-chromen-7-olate5,7-dihydroxy-4'-methoxyflavoneviridiflorol
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. sage leaf and sage food product overlap on 14 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
96%
Model runs
2
Verdict
pass
sage leaf and sage food product were also scored by an AI model trained on measured flavor compounds. 2 independent model run(s) converged on this affinity estimate.