/ MOLECULAR PAIRING
cow butterfat food product + cow milk (raw)
Affinity score 62%Shared compounds 16Source: modal-canonical-v3
Shared flavor compounds
These compounds appear in both cow butterfat food product and cow milk (raw), giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
isopentadecanoic acidhexadecanoate9-cis,11-trans-octadecadienoic acidsulfonyldimethanecis-vaccenic acidtrans-vaccenic aciddg(24:1(15z)/14:1(9z)/0:0)dg(24:1(15z)/14:0/0:0)dg(24:0/14:1(9z)/0:0)dg(24:0/14:0/0:0)dg(22:6(4z,7z,10z,13z,16z,19z)/18:1(9z)/0:0)dg(22:6(4z,7z,10z,13z,16z,19z)/18:1(11z)/0:0)dg(22:6(4z,7z,10z,13z,16z,19z)/18:0/0:0)dg(22:6(4z,7z,10z,13z,16z,19z)/16:0/0:0)dg(22:5(7z,10z,13z,16z,19z)/18:2(9z,12z)/0:0)dg(22:5(7z,10z,13z,16z,19z)/18:1(9z)/0:0)
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. cow butterfat food product and cow milk (raw) 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
Machine-learned affinity
Ensemble score
73%
Model runs
2
Verdict
pass
cow butterfat food product and cow milk (raw) were also scored by an AI model trained on measured flavor compounds. 2 independent model run(s) converged on this affinity estimate.