Flavor network and the principles of food pairing

作者：Ahn Yong Yeol; Ahnert Sebastian E^*; Bagrow James P; Barabasi Albert Laszlo

来源：Scientific Reports, 2011, 1(1): 196.

DOI：10.1038/srep00196

The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

• 出版日期2011-12-15
• 单位东北大学