/ MOLECULAR PAIRING
Chives, freeze-dried + Chives
Affinity score 58%Shared compounds 10Source: modal-canonical-v3
Chives, freeze-dried
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Chives
Species of flowering plant in the family Amaryllidaceae
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Shared flavor compounds
These compounds appear in both Chives, freeze-dried and Chives, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
triacontanalpeonidin-3,5-diglucosidedotriacontanaldialanine(cyanidin 3-o-beta-glucoside)(kaempferol 3-o-(2-o-beta-glucosyl-beta-glucoside)-7-o-beta-glucosiduronic acid) malonate(cyanidin 3-o-(3-o-acetyl-beta-glucoside) (kaempferol 3-o-(2-o-beta-glucosyl-beta-glucoside)-7-o-beta-glucosiduronic acid) malonategamma-glutamyl-s-allylcysteineallithiamine3,5-diethyl-1,2,4-trithiolane2-methyl-2-pentenal
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Chives, freeze-dried and Chives overlap on 10 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