/ MOLECULAR PAIRING
Broad bean pod, raw + Common bean [Others], whole, raw
Affinity score 57%Shared compounds 5Source: modal-canonical-v3
![Common bean [Others], whole, raw](https://upload.wikimedia.org/wikipedia/commons/c/ca/Snijboon_peulen_Phaseolus_vulgaris.jpg)
Shared flavor compounds
These compounds appear in both Broad bean pod, raw and Common bean [Others], whole, raw, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
procyanidin dimer b7procyanidin 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. Broad bean pod, raw and Common bean [Others], whole, raw overlap on 5 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