Flavor network and the principles of food pairing.

Scientific Reports
Yong-Yeol AhnAlbert-László Barabási

Abstract

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.

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Citations

Nov 22, 2013·PloS One·Yu-Xiao ZhuYong-Yeol Ahn
Aug 26, 2014·PloS One·Muhammed A Yildirim, Michele Coscia
Jan 18, 2016·Trends in Microbiology·Eduardo CorelEric Bapteste
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Sep 12, 2015·IEEE Transactions on Visualization and Computer Graphics·Bahador SaketKaty Börner
Sep 22, 2015·IEEE Transactions on Visualization and Computer Graphics·M Adil YalçinBenjamin B Bederson
Sep 19, 2015·Journal of the American Medical Informatics Association : JAMIA·Joseph M PlasekLi Zhou
Mar 15, 2015·PloS One·Seunghyeon KimPan-Jun Kim
Oct 3, 2015·PloS One·Anupam JainGanesh Bagler
Aug 5, 2016·PLoS Computational Biology·Bradley Voytek
Mar 19, 2016·PloS One·Arram BaeJuyong Park
Mar 21, 2015·Scientific Reports·Milos JovanovikLjupco Kocarev
Mar 17, 2017·Annual Review of Chemical and Biomolecular Engineering·Leo ChiangIvan Castillo
Mar 7, 2017·Scientific Reports·Ai Muto-FujitaMasaaki Kotera
Mar 16, 2017·Food Research International·Luisa TorriKwang-Ok Kim
Jan 19, 2018·Molecular Biology and Evolution·Eduardo CorelEric Bapteste
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Jul 4, 2019·PloS One·Vaiva Vasiliauskaite, Tim S Evans
May 7, 2020·Journal of the Royal Society, Interface·Deisy Morselli Gysi, Katja Nowick
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Mar 1, 2017·Frontiers in Public Health·Christoph TrattnerSimon Howard
Nov 30, 2018·Nature·Nima DehmamyAlbert-László Barabási
Mar 12, 2020·Journal of the Royal Society, Interface·Matjaž Perc
Jun 27, 2020·Foods·Qing ZhangChristoph Trattner
Jan 22, 2019·Science Advances·T M A Fink, M Reeves
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Dandan TaoHao Feng
Feb 4, 2021·Metabolites·Stephanie MichelMadina Mansurova
Nov 20, 2020·Scientific Reports·Charlotte Vinther SchmidtOle G Mouritsen

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