/ MOLECULAR PAIRING
Medlar + Lentils, dry
Affinity score 48%Shared compounds 4Source: modal-canonical-v3
Shared flavor compounds
These compounds appear in both Medlar and Lentils, dry, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
procyanidin dimer b5procyanidin trimer eec(-)-epicatechin 3-o-gallate(+)-gallocatechin
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Medlar and Lentils, dry overlap on 4 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